Archives for posts with tag: berries


This is my go to summer crumble. I make it all the time and it is one of the quickest dessert recipes to make. I found this recipe from Gwyneth Paltrow’s Cookbook called My Father’s Daughter.


4 cups of fruit – fresh or frozen ( I use  a mixed berry bag)

1/4 cup spelt light flour plus 1 tbsp to mix with fruit

1 cup of whole oats

1/4 cup brown sugar

1/4 tsp cinnamon

pinch of sea salt

4 tbsp organic unsalted butter at room temperature


Pre-heat oven to 350 degrees. Spray a round pie shaped pan. Mix fruit with 1 tbsp white spelt flour and place into pie pan. In a separate bowl using your hands mix spelt light flour, whole oats, brown sugar, cinnamon, sea salt and organic butter. Make sure the butter is mixed into the other ingredients to create a crumble. Sprinkle mixture on top of fruit. Bake for 45-50 minutes. Let cool and enjoy! Top with sorbet or ice cream.




Since berry season is coming to an end, i decided to bake a mixed berry muffin for this week. They are healthy and easy to make.


1 tbsp flax seeds, ground

1 cup quick oats

1 cup whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp sea salt

1 cup buttermilk or milk with 1 tsp lemon juice

1 large organic egg

1/4 cup unsweetened applesauce

3/4 cup brown sugar

1 tsp pure vanilla extract

1 cup fresh or frozen mixed berries


Pre-heat oven to 350 degrees. Line and spray muffin tray or use silicone muffin cups.

In a small bowl combine oats and buttermilk. Let stand for 5 minutes. In a separate bowl combine whole wheat flour, baking soda, baking powder, sea salt and ground flax  seeds. In another bowl mix egg, applesauce, brown sugar and vanilla. Add buttermilk mixture to wet ingredients and mix once again.Stir in flour mixture and then fold in berries. Fill muffin cups with batter and then slice strawberries to garnish each muffin. Bake for 25 minutes or until tooth pick comes out clean. Let stand for 5 minutes and then transfer to calling rack. Enjoy!

I found this muffin recipe in a health magazine. They turned out very moist and didn’t dry out for a few days. It’s always a challenge finding muffin recipes that taste as good the next day.


1 1/2 whole wheat flour

1/2 cup light spelt flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

2 organic eggs, beaten

3/4 cup Greek yogurt or unsweetened applesauce 

3/4 cup sour milk

1/4 cup honey, maple syrup or agave syrup

 2 tbsp butter or oil

3/4 cup mixed berries


Pre-heat oven to 375 degrees. Spray 12 cup muffin tray.  In a medium bowl mix flours, baking powder, baking soda and salt. In a separate bowl beat the eggs and then mix yogurt, milk, honey, oil. Pour wet ingredients into dry ingredients. Fold in berries and fill muffin cups 3/4 of the way. Bake for 20 minutes. Take muffins out of the oven and cool for 5 minutes. Transfer muffins to a cooling rack for 10 minutes. Enjoy!

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