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  • 7/8 Nat Blueberry Day - 5

    From Dave Drum@1:2320/105 to All on Sun Jul 7 14:03:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Gluten Free Blueberry Crisp
    Categories: Fruits, Desserts, Citrus, Grains, Nuts
    Yield: 6 servings

    1 1/2 lb (5 c) fresh blueberries;
    - rinsed, dried
    3 tb Gluten-Free flour baking
    - blend
    2 tb Granulated sugar
    1 tb Lemon juice
    1 ts Vanilla extract
    Ice cream OR whipped cream
    - to serve

    MMMMM----------------------CRISP TOPPING-----------------------------
    3/4 c Gluten-Free old fashion oats
    1/2 c Brown sugar
    1/4 c + 2 tb fine ground almond
    - flour
    1/4 c Sliced almonds
    1 ts Cinnamon
    pn Salt
    6 tb Cold butter; in 1/4" cubes

    Set the oven @ 350oF/175oC.

    Spray a medium-sized baking dish (6" X 9" or 8" X 8")
    w/nonstick spray and set aside.

    To a large mixing bowl add the blueberries, gluten free
    flour blend, and granulated sugar then toss with your
    fingertips or fold with a spatula to coat. Add the lemon
    juice, and vanilla extract then stir with a spatula to
    combine. Pour into the prepared baking dish.

    FOR THE CRISP TOPPING: to the same mixing bowl add the
    oats, brown sugar, almond flour, sliced almonds,
    cinnamon, and salt then stir to combine. Add the cubed
    butter then use a pastry cutter or your fingertips to
    incorporate the butter into the dry ingredients until
    the butter is the size of peas and the consistency is
    like a crumbly paste. Crumble the topping mixture evenly
    on top of the blueberry mixture.

    Bake for 40 - 45 minutes or until the topping is golden
    brown and the blueberries are bubbling, rotating the
    baking dish 180 degrees halfway through. Note: If the
    crisp topping is already browning at the halfway mark,
    place a piece of foil on top (no need to crimp) then
    continue baking.

    Let the blueberry crisp cool until warm or room
    temperature then scoop into bowls and serve with ice
    cream or whipped cream, if desired. Store leftovers
    covered in the fridge for up to 3 days.

    By Kristin Porter

    RECIPE FROM: https://iowagirleats.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Dave Drum@1:124/5016 to All on Tue Jul 8 05:47:23 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Blueberry-Orange Pancakes
    Categories: Breads, Dairy, Citrus, Fruits
    Yield: 9 Pancakes

    1 c Almond milk greek yogurt *
    2 lg Eggs; whisked
    Zest of 2 oranges
    3 tb Orange juice
    2 tb Maple syrup or sorghum
    1 ts Vanilla extract
    1 c Tapioca flour
    1 c Almond flour
    1 ts Baking powder
    pn Salt
    1 c Blueberries; more as garnish

    Whisk together yogurt, eggs, zest, orange juice, syrup,
    and vanilla extract in a large bowl.

    Mix in tapioca flour, almond flour, baking powder and
    salt. Fold in blueberries.

    Place pan over medium heat, grease pan, then use an ice
    cream scoop to scoop the batter onto pan. Cook on each
    side for 2-3 minutes, until bubbles begin to show in the
    batter, then flip.

    Top pancakes with blueberries and syrup.

    * I have used standard Chobani Greek Yoghurt if making
    from "scratch" as well as self-rising flour in place
    of the non-wheat flour(s). I've never made these with
    maple syrup since I don't care for that old tradition.

    RECIPE FROM: https://paleomg.com

    Uncle Dirty Dave's Kitchen

    MMMMM

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