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  • Blueberry Breakfast Bread

    Today I share with you a brand new recipe I just whipped up on a whim. Sitting on our deck, dreaming about the fresh blueberries I had just picked up, and all of a sudden it hit me: blueberry bread! To be fair, this is somewhere between blueberry bread and blueberry cake, but it has just the right sweetness (with no refined sugar), the right crumb (see above), and is unbelievably moist (especially for gluten-free baked goods that sometimes suffer in that department). It is without a doubt one of the best vegan, gluten-free sweet treats I have made, and to top it off, so simple. It's a really basic recipe, so feel free to add more cinnamon, nuts, extra fruit, crumbs, etc, and know you can use ANY berry or fruit and it would be delicious.


    Blueberry Breakfast Bread

    9"x9" pan

    Prep time: 5-10 minutes Bake time: 20 min

    Ingredients:

    2 cups Bob's Red Mill Gluten-Free All Purpose Flour (or wheat flour)
    1 Tbsp baking powder
    1/2 tsp salt
    1 tsp cinnamon
    1 1/2 tsp vanilla extract
    1 cup non-dairy milk (I used almond)
    1/2 cup maple syrup
    1/3 cup oil (I used avocado, but any neutral oil or melted coconut would be ok)
    1.5 cups fresh blueberries


    1. Preheat oven to 400 degrees, and lightly oil square 9"x9" baking pan. Mix all dry ingredients in a mixing bowl. Add all wet ingredients and stir together just until most lumps disappear. Add blueberries and stir to fold in.

    2. Pour into baking pan and bake for 20 min (9"x9" pan) to 30-40 min (loaf pan) or until knife inserted into center comes out clean, and top is golden brown. Let cool before cutting, and enjoy!

  • Blackberry Maple Syrup

    Easiest way to fancy up your breakfast or brunch without any fuss? Gently heat 1/2 cup of maple syrup with 1/2 cup fresh blackberries  (or any berries, for that matter) for 10 minutes on very low heat, until berries soften and it comes to a gentle simmer. After 10 minutes turn off heat and strain syrup through a fine mesh strainer catching the seeds and berry pulp. Pour syrup into a glass jar and use immediately or store in fridge. Fabulous over pancakes, waffles, or vegan french toast! Enjoy.

  • Fresh Blueberry Shortcake

    Taking advantage of the bounty of blueberries this season, I decided to create this stellar (and so easy you won't believe it) dessert. All you need are a few simple ingredients and and these little  blueberry stunners will be on the way to your table. It's best to prepare all of the ingredients, then assemble them right before serving, or let everyone create their own! This recipe is 100% vegan and gluten-free, uses minimal sugar, and really is a cinch to whip up if you have everything on hand, just make sure to chill your coconut cream ahead of time. Make these now-blueberry season will be over before we know it, don't let fresh blueberry shortcakes pass you by!


    Fresh Blueberry Shortcake

    (Vegan, Gluten-Free, Soy-free)

    Serves 6-12, depending on serving size

    Preparation time: 20 minutes Bake time: 15 minutes

    Shortcakes:
    1 1/2 cups Bob's Red Mill Gluten-free flour blend
    1 Tbsp cornstarch
    1 Tbsp flaxmeal
    1/4 tsp salt
    2 tsp baking powder
    2 Tbsp coconut oil
    1/4 cup sugar
    1 Tbsp vanilla extract
    1 cup water

    Blueberries:
    2 pints fresh blueberries
    1-2 Tbsp maple syrup

    Coconut Cream:
    2 cans full fat coconut milk (chilled overnight in fridge)
    2 Tbsp maple syrup
    1 Tbsp vanilla extract


    1. Preheat oven to 350 degrees, line a muffin tin with paper cupcake liners and set aside.

    2. Mix dry ingredients, gluten-free flour through baking powder in a large mixing bowl.

    3. In a small saucepan, melt coconut oil, stir in sugar, vanilla extract and water.

    4. Add wet ingredients to dry ingredients and whisk together.

    5. Pour batter into cupcake liners, filling halfway full. Bake for 15 minutes or until golden brown and they pass the toothpick test. Remove from oven and let them cool completely on a wire rack while you make the blueberries and cream.

    7. Toss the blueberries with the maple syrup in a medium sized bowl.

    8. Open the chilled cans of coconut milk and pour off the liquid, reserving the thick cream. Place cream in a separate bowl and add the maple syrup and vanilla. Whisk together well.

    9. Remove shortcakes from paper liners and gently cut in half forming a top and bottom. Spoon each bottom generously with coconut cream, blueberries, and more coconut cream. Cover with shortcake top and enjoy!

  • Fourth of July Berry Crumb Pie

    Here I have your go-to July 4th party pleaser, pure magic in a pie plate. Stuffed with layers of organic blueberries, strawberries & rhubarb, this pie tops them all. Your fourth of July will never again just be about BBQ and sparklers. So go to the store, get these simple ingredients, and spend about 1 hour making this pie. It is easy to prepare, and breathtakingly delicious. Your friends, family, and BBQ mates will adore you (especially since it's vegan, gluten and soy-free-which means most everyone can eat it, and no one will know the difference) Looks like a long recipe, but it's really not. You can simplify by using only one berry filling (just double the filling recipe), or making it with wheat flour (leave out the xanthum gum). Very easy, enjoy!

    Fourth of July Berry Crumb Pie

    Crust:
    1 1/4 cups Bob's Red Mill Gluten-Free Flour Blend
    1/4 tsp xanthum gum
    1 tsp sea salt
    2 tsp sugar
    1/2 cup coconut oil
    1/8 cup water (or as needed)

    Blueberry filling:
    1 lb fresh blueberries
    1/2 c brown sugar
    1/4 tsp sea salt
    1/2 tsp cinnamon
    1/3 cup white rice flour
    juice from 1 lemon

    Strawberry Rhubarb filling:
    1 lb fresh strawberries (de-stemmed, sliced)
    1 piece rhubarb (about 1 cup, diced)
    1/2 cup brown sugar
    1/4 tsp sea salt
    1/3 cup rice flour
    juice from 1 lemon

    Crumb:
    1/2 cup Bob's Red Mill Gluten Free Flour Blend
    1/4 cup sugar
    1 tsp cinnamon
    1/4 tsp salt
    1/8 cup coconut oil

    1. Begin by preheating oven to 350 degrees and lightly oiling a pie plate with a bit of coconut oil.

    2. Make your dough in a medium mixing bowl, combine all dry ingredients, whisk together. Add coconut oil and cut in with two forks or your fingers until it resembles crumbs. Slowly drizzle in cold water, mixing with your hand, until dough comes together in a moist but not sticky ball. Place in fridge to chill a bit while you make fillings.

    3. On the stove heat two medium pots or deep skillets. To one add all of the ingredients for the blueberry filling, and to the other all of the ingredients for the strawberry filling. Bring each to a low boil, stir well and let simmer on low heat, covered, for about 15 minutes until fruit breaks down and it is thickening, remove from heat and let cool on stovetop.

    4. Meanwhile, place dough in oiled pie pan and use your hands to press it into the place. You want it to be about 1/4" thick and evenly spread out. Use your fingers to shape the rim so it looks nice. Poke a few holes in the bottom with a fork and pre-bake in oven for 10 minutes while fillings continue to cool.

    5. Make the crumb topping by mixing all the dry ingredients in a small bowl, adding the coconut oil, and mixing it gently with your fingers until crumbs form, set aside.

    6. Remove crust from oven, fill with blueberry filling, then strawberry on top. Sprinkle with crumbs and cover with foil. Bake at 350 for 15 minutes, then remove foil and bake another 5-10 until crust is golden and crumbs have crisped up. LET COOL THOROUGHLY before serving! Serve alone or with a scoop of your favorite vegan vanilla ice cream. Happy 4th!