The Friday Poem: Letting Go

Wild Blueberry Cobbler (Gluten Free)

Wild Blueberry Cobbler (Gluten Free)

I got a giant bag of frozen wild blueberries and just had to try making a cobbler with it. Holy yum! I was out of my tapioca flour so I “cobbled” together the dough from the flours I had. This one is very forgiving. It originally called for wheat flour but works well with all manner of alternative flours. I decided to put the lemon zest right in the dough and it was lovely. I’ll definitely be making this again. It was so good, I forgot to get a picture of the finished product before we ate it. Guess you’ll just have to try it to see.

Ingredients

Dough

  • ¼ cup each coconut, almond, and oat flour
  • 1 ½ tablespoons cornstarch
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 hardboiled egg yolk
  • 1/16 teaspoon sea salt
  • 3 tablespoons very cold unsalted butter
  • 1/3 cup heavy cream
  • Zest of one lemon

Filling

  • 1 ½ pounds wild blueberries, fresh or thoroughly defrosted
  • 6 tablespoons maple syrup
  • ½ teaspoon vanilla
  • 1 ½ tablespoons cornstarch

Directions

  1. In the base of a food processor or in a mixing bowl, combine the flours, cornstarch, sugar, and baking powder. Pulse to combine.
  2. Add the egg yolk and salt. Pulse a few times to distribute.
  3. Add the lemon zest. (If you haven’t got one, a microplane grater for zesting is a fantastic tool to add to your kitchen. It makes it so fine that it blends in perfectly. Otherwise, you’ll want to chop it up fine before adding.)
  4. Chop the unsalted butter up into ½ inch cubes and drop in then pulse until well combined.
  5. Pour the cream in. (Here’s where the magic happens.) Now run the food processor until it turns into a ball of dough. It doesn’t take too long.
  6. Use a cookie scoop or spoon to place balls of dough on a paper lined half cookie sheet. Flatten a bit and chill for at least half an hour.
  7. Start preheating the oven to 350 degrees.
  8. Combine the room temp blueberries with the maple syrup, vanilla, and cornstarch.
  9. Grease, butter, or cooking spray a 9 by 9 baking dish with high sides and pour the blueberry filling into it.
  10. After the dough is chilled, place on the filling.
  11. If you’d like, brush the biscuit tops with a little more cream and sprinkle with sugar.
  12. Bake at 350 for 45 minutes.
  13. Allow to cool and enjoy! Good warm or cold.

Friday Poem: Religion and State

The Friday Poem: In The Same Room

This was inspired by an article on parallel universes from the physicist Dr. Michio Kaku in the New York Times.

The Friday Poem: Questing

The Friday Poem: Maintenance

Recipe: Gluten Free Cherry Almond Cake

July is the month for cherries in New York State and it’s almost here! Give this one a try when you have some fresh sweet cherries.

Gluten-free Cherry Almond Cake

Ingredients

  • 5 tablespoons unsalted butter
  • 6 tablespoons maple syrup
  • 28 large fresh sweet cherries, pitted and halved
  • 9 tablespoons almond flour
  • 9 tablespoons coconut flour
  • 2 tablespoons tapioca flour
  • ¾ cup maple syrup
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1/3 cup extra light tasting olive oil
  • 2/3 cup whole milk
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1 large egg

Directions

  1. Heat oven to 350 degrees.
  2. Prepare a deep dish pie plate, or 9 X 9 square cake tin, with high sides, or a similar sized baking dish.
  3. Melt the butter in the maple syrup using the microwave on 50% power for 1 minute (This can be done in your baking dish directly if it is microwave safe.)
  4. Arrange the cherry halves evenly in the maple syrup and butter.
  5. Add the rest of your ingredients to a bowl and whisk vigorously.
  6. Allow cake batter to sit for 2 to 3 minutes to thicken up.
  7. Pour cake batter over the cherries.
  8. Bake for 50 minutes or until a knife or tooth pick inserted comes out clean.
  9. Serve warm or cold, it’s delicious either way.

The Friday Poem: Unplug

Poem: Once and Again

The poem this week is from a wonderfully inspiring workshop by master poet, Akua Lezli Hope.

The Friday Poem: Time for Nature

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