Archives for posts with tag: blueberry

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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.

INGREDIENTS

4 cups of fruit Рfresh 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

DIRECTIONS

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.

 

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I found this recipe for Blueberry Matcha Muffins on a great blog that I am on often called The New Potato. These muffins also use almond meal which gives it a cake like texture. I changed the flour and I used coconut oil instead of butter.

INGREDIENTS

1 cup whole wheat flour

2/3 cup spelt light flour

1/3 cup almond meal

1 tbsp matcha powder

1 tsp baking powder

1/2 tsp sea salt

1/2 cup plus 2 tbsp oil – coconut oil, safflower oil

1/2 cup cane sugar

1/3 cup honey

2 organic eggs

1/2 tsp pure vanilla extract

1/2 cup unsweetened almond milk

1 cup fresh or frozen (thawed) blueberries

DIRECTIONS

Preheat oven to 350 degrees. Line and spray 12 cup muffin tray or use the silicone muffin cups. In a bowl mix oil and sugar together. Add honey, eggs and vanilla extract. Mix until combined. Combine flours, almond meal, matcha powder, baking powder and sea salt into wet ingredients. Then add half almond milk and beat until combined. Add remaining almond milk and mix once again. Fold in blueberries and scoop into muffin cups. Bake for 20 Р25 minutes. Take out of oven and let cool for a few minutes. Transfer to a cooling rack and cool for another 15 minutes. Enjoy!

My muffin of the week is inspired from a magazine called Canadian Living. They always try and feature healthier choices with there recipes. 

INGREDIENTS 

2 cups whole wheat flour

1/2 cup spelt light flour

1/2 cup cane sugar

1 tbsp baking powder

1 tsp baking soda

1/2 tsp sea salt

2 eggs

1 cup Greek yogurt

1 tbsp orange rind

1/4 cup orange juice

1/4 cup oil

1 1/2 blueberries fresh or frozen

DIRECTIONS 

Pre-heat oven to 350 degrees. Spray 12 cup muffin tray. In a large bowl sift flours, sugar, baking powder, baking soda and salt. In a separate bowl mix eggs, orange rind, orange juice and oil. Mix wet ingredients into dry ingredients and then add blueberries. Stir until blueberries are mixed in. Spoon into muffin tray and then bake for 25-30 minutes. Let cool and transfer to cooling tray. Enjoy!

  

This weeks muffins is inspired by Martha Stewart. I did change a few of the ingredients in this recipe.

INGREDIENTS

1 cup whole wheat flour
3/4 cup spelt light flour
1/4 cup ground flaxseeds
1 tsp baking soda
1/2 tsp sea salt
1/2 cup oil
1/3 cup cane sugar
1/3 cup brown sugar
2 large eggs
2 ripe bananas
1/3 cup milk
1 tsp pure vanilla
1 cup frozen blueberries

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray. In a bowl mix both flours, ground flaxseeds, baking soda, and salt. In a separate bowl beat oil and sugar together. Beat in eggs one at a time. In a third bowl mash bananas and then add milk and vanilla. Using a hand mixer add flour mixture and banana mixture to oil mixture, alternating between both mixes and ending with flour mixture. Fold in blueberries into the batter. Scoop batter into muffin cups. Bake for 25-30 minutes. Let cool on rack for 10 minutes. Enjoy!

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