Blueberry Coconut Crisp…gluten-free and oh, so good!

Monica says:

Every 4th of July brings new blueberry recipes to my collection. This one is a keeper for sure!

So easy and delicious!

I’ve even had some “coconut haters” try it and come over to the “coconut lovers” (okay, “likers”) side!

See what you think!

I adapted this recipe from Two Peas and Their Pod (thank you!).

Ingredients:

5 cups fresh blueberries
1 tablespoon fresh lemon juice and a dash of cinnamon*
1 cup GF Quaker Old Fashioned Oats
1/4 cup almond meal or whole wheat flour (I used hazelnut flour)
1 cup sweetened flaked coconut (I used unsweetened, unsulphured flaked coconut)
1/4 cup brown sugar (I used organic coconut palm sugar)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (I used Calicutts Spice Co. Saigon Cinnamon*)
1/3 cup melted coconut oil (I used organic extra virgin coconut oil)
Ice cream or yogurt for serving, optional

Directions:

Preheat oven to 350 degrees F. Spray a 9 x 9-inch baking dish with cooking spray.

Pour blueberries into dish and pour lemon juice over the berries. Add a dash of cinnamon. Gently toss.

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A huge THANK YOU to my niece, Alicia, for letting us pick these beauties from her blueberry trees!

Honestly….TREES! Never have seen anything like them!

In a medium bowl, combine oats, flour or almond meal, coconut, brown sugar, salt, and cinnamon.

Pour coconut oil over the dry ingredients and stir until combined.

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Sprinkle the oat mixture evenly over the blueberries in the pan.

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Bake the crisp for 35 minutes, or until the topping is golden brown and the fruit is bubbling.

Serve warm with ice cream or yogurt, if desired.

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Best thing about this dessert is that you can make it ahead of time and as long as it’s covered,

it can be stored in the refrigerator for up to 2 days!

So, in a word….YUM!

Give it a try…you won’t be sorry!

© 2016, Monica of glutenfreedoubletalk

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Summer means strawberries!

Monica says:

One of our favorite summer pastimes when Daria and Claudia got out of school was to go picking our own strawberries at a nearby farm!

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We made it an annual expedition and made sure that we had our containers ready, the correct clothing on, (including our hats), wore sunblock…the works!

It was so hard not to eat the berries while picking them! I remember when each of the girls had braces and I warned them that if they ate any while picking, the farmer would have to weigh them, too! Too funny!

Besides just stuffing our faces with fresh strawberries, our favorite thing to make with our “strawberry haul,” was strawberry pie! It became a birthday tradition for many years, as we three girls are Junebabies!

Picking these little powerhouses of Vitamin C was always so much fun! Since the girls have been living on their own for many years, we have not been able to resurrect this tradition!

That’s why I was so happy when my nieces, Dawn (mom) and Emily (daughter) expressed an interest in going to pick strawberries this year! I was ready to go!

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We set out at 7:30 am ready to beat the heat and drove to a great little farm with our bowls and containers (I washed and saved all of my plastic containers from purchasing blueberries, strawberries, raspberries, and blackberries in the supermarket). We were pumped and ready to get started!

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The farmer pointed out a field (WAY across from the stand) that he claimed was ripe and ready to be picked…

we looked at each other and agreed to make the trek!

And boy, was it worth it!

Within 45 minutes, we had picked our little hands off!

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And just in the right amount of time because it started to get super-hot and humid! Our trip home was sweet-smelling!

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Now to decide what to make with all of this yummy goodness!

While pie was tempting, I decided to make strawberry shortcake. And I was thinking about using a prepared mix to hasten the baking process (since the strawberries were so ripe and needed to be eaten).

I also wanted to limit the sugar content in the shortcakes and let the strawberries shine! So here is what I came up with!

 

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GF Strawberry Shortcakes

Ingredients

3 cups Pamela’s Gluten Free Baking & Pancake Mix (plus a little more if it’s too runny!)

¼ cup sugar

1/3 cup cold butter

¾ cup milk of your choice (we used Lactaid milk)

3 eggs, beaten

¾ teaspoon vanilla

4 cups (1 quart) fresh strawberries, sliced

¾ cup heavy whipping cream, whipped

 

Directions

Preheat oven to 400°F.

Prepare cookie sheet with parchment paper.

In medium bowl, combine Pamela’s Gluten Free Baking & Pancake Mix with ¼ cup of sugar. Cut in cold butter with pastry blender or fork.

Beat eggs. Add to mixture. Stir in milk and vanilla. Using an ice cream scoop, drop 2 scoops per shortcake onto cookie sheet.*

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Bake 10 to 12 minutes or until light golden brown.

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Cool 5 minutes.

With serrated knife, split the shortcakes and put whipped cream and a layer of strawberries on each stacked piece.

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Yield: 8 shortcakes

* We made 5 large shortcakes (2 scoops) and 6 small  shortcakes (1 scoop).

NOTE: No sugar was added to the strawberries to enhance the flavor;

they were plenty sweet on their own!

© 2015, Monica & Daria of glutenfreedoubletalk

whisks

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Strawberries have amazing health benefits! They contain wonderful antioxidants that boost your immunity and can aid in the prevention of cancer and cataracts. These little wonders also help reduce the appearance of wrinkles, as they help in the production of collagen!

For more information and reasons to eat strawberries, go to Best Health Magazine online.

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My main reason for eating strawberries is the taste! And I am so grateful to have all of the great health benefits, too!

So if you are looking for a fun way to spend a morning, go strawberry picking!

And then have a very berry day!

 

© 2015, Monica of glutenfreedoubletalk

A gadget that really works!

Monica and Daria say:

Cutting watermelon into equal pieces can be hard sometimes! How big of a knife do you really need?

Here’s an answer for you!

It’s called Melonslicer!

This handy device with easy grip handles ensures a perfect slice of watermelon every time….no kidding!

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It has stainless steel blades and can slice watermelons, pineapples, cantaloupes, and honeydews up to 11” in diameter. Its easy motion cuts and cores 12 slices every time!

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The only “problem” is….who gets that cool cylinder piece of watermelon in the middle???

 

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We purchased ours at WalMart in New Jersey for $19.99 and have used it all summer.

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So look for it at your local retailer and if you even get to use it once this weekend for your holiday barbeque….no worries….next year you will be so happy!

© 2014, Monica & Daria of glutenfreedoubletalk