Posts tagged ‘Blueberries’

BRITISH: Easy Fruit Crumble

Even though my food allergies aren’t as bad as they once were, I keep going back to this recipe for blueberry crisp from Allergy Cooking with Ease when it’s blueberry season.

  • 4 cups fresh blueberries or 1 pound frozen blueberries
  • 1 cup sugar, divided
  • 1/4 cup arrowroot or tapioca flour
  • 2 to 6 TBSP water, divided
  • 1 cup rolled oats or millet flakes, uncooked
  • 1 tsp cinnamon
  • 1/4 cup oil
  1. Combine 1/2 cup of the sugar with the arrowroot or tapioca flour and stir them into the fruit in an 8″ by 8″ baking dish. If you are using fresh fruit, sprinkle 4 TBSP water over the blueberries.
  2. In a small bowl, combine the oats or millet with the rest of the sugar and the cinnamon. Stir in the oil until the mixture is crumbly. Stir in 2 TBSP of water. Sprinkle the mixture on top of the fruit.
  3. Bake at 325 for around 40 minutes or until the topping is slightly browned and crispy.
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August 15, 2010 at 11:23 am Leave a comment

NORTH/CENTRAL EUROPEAN: Blueberry Coffee Cake

I think that if I post any more recipes from Simply in Season, I just may be in trouble. This is my variation on their recipe.

Cake:

  • ¾ cup spelt flour
  • ¾ cup kamut flour
  • 1/3 cup fructose or sweetener of your choice
  • 1 TBSP baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1 ½ cups blueberries
  • 1 tsp lemon peel
  • 1 egg
  • ½ cup soymilk
  • ¼ cup Earth Balance margarine

Topping:

  • ¼ cup fructose or sweetener of your choice
  • 1/3 cup spelt flour
  • 1/3 cup walnuts or other nuts (chopped)
  • 2 TBSP Earth Balance margarine
  • 1 tsp ground cinnamon

1. 1. Combine the flour, sweetener, baking powder, cinnamon, and salt in a large bowl.

2. 2. Gently fold in the blueberries and lemon peel.

3. 3. Whisk together the egg, milk, and margarine in a small bowl. Add to flour mixture and stir carefully. Batter will be stiff. Spread into greased 8 x 8-inch baking pan.

4. 4. Mix together the ingredients for the topping until crumbly and sprinkle over batter.

5. 5. Bake in preheated oven at 425˚F until top is light golden brown, 20-25 minutes. Serve warm or at room temperature. Try it with warm milk poured on top.

August 27, 2009 at 10:49 am Leave a comment

WORLD: Spelt Pancakes

This is what we ate for breakfast on Jeff’s birthday this year. Happy Day, Yubo. I miss you.

1 cup spelt flour
3 TBSP sugar or an equivalent
2 1/4 tsp baking powder
1/4 tsp salt
2 1/2 TBSP margarine, melted
3/4 cup soymilk
1 egg
1/2 cup blueberries

1. Mix all of the dry ingredients together with the blueberries.
2. Mix the liquids together.
3. Combine everything and make some awesome-o pancakes.

June 1, 2006 at 11:37 am Leave a comment


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