blueberries
Even though the berry season is just past, they are perfect for this bridge season in the frozen form. Whether you freeze them yourself or buy them frozen from the market, frozen blueberries are perfect for making compotes as the freezing concentrates the sugars in the fruit, needing no more when making the sauce.
Read MoreThere is a frost in the air
A need for cozy
A desire for something warm and silky
And yet, refreshing to sip.
Here we are, I have just the drink for you!
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Blueberry and Apricot Crumble with oats and almonds. As silky velvet as the night sky!
I was in Fort Lauderdale last week. We were a small party of girls who came from NYC in search of sun and waves. We got little of first and a lot of the second. For the time we were there, Florida was a moody b**tch tempting us with gorgeous blue skies in the early am and dousing us with furious showers and crackling lighting and thunder as soon as we got to the beach...
But we were resolute. We counted the time between the crack of thunder and streak of lightning in the distant horizon and convinced ourselves it was too far away to rob us off our fun. We had packed a cooler of alcohol and we were determined to polish it off while beaching on the sand, even if it was wet.
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Gluten free blueberry scones are perfect for a Holiday brunch with blood pudding hash and fried egg.
have been experimenting a lot with alternate grain flours from oat to millet and I have been fairly successful with the blends. And, recently, I managed to notch it up with a little frozen blueberry action!
And to make the blueberries a complete flavor explosion, I made a blueberry balsamic sauce that was simply divine with the black pudding and potato Irish style hash!
The recipe for these Blueberry, Basil and Cheddar Savory Gluten Free Scones
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Blueberry Pound Cake with a Glutenfree flour blend of oat and almond flours.
I present to you a Gluten Free Blueberry Pound Cake. It is indeed a very good one. I find myself using the equal part blend of oat and almond flours for my every day sweet bakes from cakes to shortbreads to tarts. With additions of starch, egg and psyllium, I have found this blend to be sufficiently versatile and incredibly tasty. Since, I repurpose the pulp from the almond milk I make, I also find this a rather cost-efficient one.
Eat as you will, but a dollop of plain vanilla is an elegant partner for this moist and light cake.
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