Gluten-Free Blueberry Marionberry Crisp

Do you ever just feel kind of stuck?

Not necessarily in a bad way but just in a blah way.  Not feeling like you’re moving forward.  Or rather unsure of what direction to actually be moving in?

I’ve been been feeling that way lately.  And I’ve felt a little off.

The last few months I just haven’t felt completely in-sync with myself.  I’ve been plugged in a lot… reading blogs like a mad woman, taking/scrolling through pictures on instagram, dabbling on twitter,  and basically just filling my attention with whatever I can find.  My iphone is very good at keeping my attention occupied.

I think its a bad coping mechanism for feeling like I don’t have a clear direction at the moment.  I’ve got some good things going on and God has provided for me in out-of-the-blue type of ways, but I still feel like the picture is a little fuzzy.  And so,  I’ve been living vicariously through other people either on facebook, instagram, or blogs because I feel like “those” people have it together a little bit.  There pictures seem to be in focus, and engaging with theirs means I can avoid the headache of wrestling with my own.

Its only for so long that I can avoid things though.  I guess its only as long as I can stand to have that “off” feeling inside of me.  That feeling that some part of me is not being fulfilled, or utilized, or attended to.  The quiet/ introspective/contemplative part of myself has been shoved to side so that I can look at instagram one more time.  And I miss her.

I’ve noticed that she’s been gone but I haven’t been able to put my finger on it.  I just thought it was an ebb and flow situation and she’d be back soon.  I think I was wrong.  Because as true as it is that we ebb and flow through life we also must attend to and nurture as well.  Those require thought, intention, and action.

Just like this crisp.  A little bit of thought, a touch of attention, and some action make this crisp a delightful after dinner (breakfast or lunch) treat.

I was trying to make this dessert paleo because this boy that I love is eating like a caveman these days.  I, of course, will not let him go without dessert so this was my first attempt.

I combined butter, flaxseed meal, sliced almonds, raw honey, and coconut flour to make the topping.  The best way to do that is just use your hands.  Like a caveman.

Fresh blueberries and marionberries get washed and set in a bowl.  A spoonful of honey and a couple teaspoons of cornstarch are added to the berries.  After mixing together, the berries sit for about 5 minutes to get their juices flowing.

Fill your baking dishes (they totally don’t have to match) with blueberries and top with the crisp.

Drips of berry juice are sure to get on your counter… its part of the process…

Also part of the process is a scoop or two of ice cream.  Vanilla is always fantastic, but I had pistachio on hand… such a good coincidence!

This crisp was full of blueberry and marionberry flavor.  I didn’t add a lot of honey to the berries so the crisp was less sweet than most that I’ve had, which I prefer.  The topping has a slight coconut flavor from the flour and adds great crunch and texture.

To be totally honest, I was kind of just adding as I went.  The following recipe is more of a guideline.  I approximated most of the measurements but it turned out great.  If you like your crisp on the sweeter side feel free to use regular sugar or add more honey.  The topping can be made with wheat flour if you don’t have coconut on hand.  A little cinnamon or ginger would create another layer of flavor.  Crisps are forgiving so don’t be afraid to take a bit of chance!

Blueberry Marionberry Crisp

Recipe from my crazy brain

Ingredients

  • 1 cup blueberries, fresh or frozen
  • 1 cup marionberries, fresh or frozen
  • 2 1/2 Tablespoons raw honey
  • 2 teaspoons cornstarch
  • 1/2 cup sliced almonds
  • 2 Tablespoons ground flaxseed meal
  • 4 Tablespoons coconut flour
  • 2 Tablespoons butter, cold

Directions

  1. Preheat oven to 350 degrees.
  2. Place berries in a medium sized bowl.  Add cornstarch and 1 1/2 tablespoons honey.  Mix until incorporated and set aside.
  3. In a small bowl combine coconut flour, almonds, flaxseed meal, butter and honey.  Cut butter into other ingredients with your fingers or two forks until they are about the size of a pea.
  4. Pour berries into oven safe baking dish.  Top berries with crisp topping.  Place in the oven and bake for about 25 minutes.
  5. Remove from oven and let cool slightly.  Serve warm with a scoop of ice cream!

Yogurt Lemon Cake

Hi friends!

Its been a few days (slash weeks)… again.  And I’ve been missing you!… (again).

I’ve been out of the kitchen and in the workplace lately.  I’ve been entertaining family and wearing a graduation cap.  Life has had me busy and time has passed by leaving my measuring cups empty and my oven cold.

There are a lot of things I could tell you about from the last several weeks.  I could talk about my new job and how I work with feet.  I could tell you about the older man who couldn’t reach his foot leading me to put toe socks on his feet for him.  I could tell you that his feet were kind of gross and the toe sock definitely did not slide on easily.  Awkward.

I could also tell you about the running group that I agreed to lead since my boss was on vacation.  The one in which all the participants smoked me in the run… who knew pick ups would be so dang hard?  They all ran six.  I stopped at four.  Total fail.  I decided then that I am not a runner.  And I don’t think I want to be… I was debating for a few months.

I could tell you about the ridiculously boring speech given at my graduation ceremony.  You know its bad when she starts recounting life stories starting in 1950.  Don’t they screen these speeches beforehand?  Probably not.  No, definitely not.  What I want to tell you about is this cake

This cake tastes like summer! (even when its still raining in Portland)

Lemons are zested, sugar is measured.   Combined together and you get lemon sugar!  The zest permeates the sugar which helps with more even distribution in the cake. Sugar also helps release the oils in the zest.  Oil equals flavor.

Greek yogurt makes things tender and moist.  A lot of people hate the word moist.  I really don’t mind it.  Just so you know… fun, useless fact.

The recipe called for whole-milk Greek yogurt but I had 0% on hand.  You’ve got choices!

After the eggs, oil, and vanilla are added the dry ingredients get folded in.  Then into the loaf pan it goes.

Stray batter gets eaten with your fingers.  Taste test!

Real talk:  By the time this cake came out of the oven it was too dark to take pictures.  The next day was packed with events so I didn’t have time for a photo op then either.  Sooo, I ended up leaving the cake in the loaf pan for a few days, wrapped with a bunch of plastic wrap to ensure it didn’t get dried out.

The result?  Faaaantastic.  Really, I love this cake.  It tender and lemony… even after sitting a few days.  Fresh strawberries make it extra special!

You deserve good cake this summer.  Get into it!

Yogurt Lemon Cake

Recipe from Bon Appetit Magazine (called French yogurt cake in the magazine)

Ingredients

  • Nonstick vegetable oil spray
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 cup sugar
  • 1 tablespoon finely grated lemon zest
  • 3/4 cup whole-milk Greek yogurt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees.  Spray 8.5 x 4.25 inch loaf pan.  Dust pan with flour, tap out excess flour.  Set aside.
  2. In a small bowl whisk together flour, baking powder, and salt.
  3. In a medium bowl, using your fingers rub together lemon zest and sugar until zest is completely incorporated and sugar is moist.  Whisk in yogurt, eggs, oil, and vanilla extract.  Fold in dry ingredients.
  4. Pour batter into prepared pan.  Place pan in oven and bake until cake is golden and skewer inserted comes out clean; about 50 minutes.
  5. Let cake cool for about 15 minutes in pan.  Invert cake onto cooling rack to cool completely.
  6. Enjoy with summer berries, ice cream, whipped cream, or wherever your imagination takes you!