Triple Berry Cobbler with Scone Topping

Gluten Free/Dairy Free Triple Berry Cobbler

Summer berry season is my very favorite season of all here in Oregon! I am a crazy berry picker. If you left me to my own devices I would spend day and night picking berries. I get in a "zone" and just keep picking! It all started when I was a toddler, in a backpack on my Dad's back when we were camping up at Olallie Lake one year. I kept tugging on his hair so that I could get down and pick "bays!" "bays" as I called the berries! I would be so obsessed with berry picking from then on. As I got older each year as we would take our yearly camping trip there I would make sure to pick lots of berries and save a certain amount for huckleberry pancakes- the ultimate treat of the summer. 

 I now have a lot of berries in my freezer from my berry picking escapades this summer waiting to turn into delicious concoctions like this berry cobber that I made for the 4th of July celebration! Yay! 

This cobber can be decorated in any way, for any holiday and is so delicious! I love how the honey in the filling brings out the best flavor in the berries and the soft scone topping with the slight crunch from the polenta finishes off the dessert just right. 

 

Triple Berry Cobbler with Scone Topping

Filling: 

6 cups frozen berries (I used 2 cups raspberries, 2 cups strawberries and 2 cups blackberries)

1/2 cup honey

3 tablespoons tapioca flour

1 teaspoon vanilla extract

1 teaspoon cinnamon

Mix all of the the above ingredients in a large bowl. Then, transfer to a 10" ceramic pie pan. 

 

Scone Topping:

1/2 cup polenta (cornmeal) 

1 1/2 cups gluten free flour mix (I like Namaste brand often sold at Costco) 

1 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup organic sugar

1 tablespoon baking powder

1/3 cup coconut oil

1 cup full fat coconut milk

+ extra sugar for sprinkling on top.

1. Mix all of the dry ingredients in a medium bowl with a wire whisk. 

2. Add in the coconut oil at room temperature in small chunks. Mix together with your fingers to work in the lumps of coconut oil. Some lumps will remain. 

3. Stir in the the coconut milk to form a dough. 

4. Sprinkle a rolling surface with tapioca flour or gluten free flour mix. Roll the dough into a ball. Roll it out into a circle with a rolling pin. 

5. Carefully place the circle on top of the berry mixture in the pie pan. You may use cookie cutters to cut holes in the dough in a decorative pattern. Brush the top of the cobbler with some water and sprinkle some organic sugar on top. 

6. Bake the cobber at 350F for about 35-40 minutes or until the berry mixture is bubbling and the topping is golden brown. 

Let cool a bit and enjoy! 

Savory Sage and Raspberry Skillet Cornbread

Savory Sage and Raspberry Skillet Cornbread

Did you know that you can turn your gas grill into an oven during the summer? It's true! I first experienced this last year when I made a cake and a fruit crisp on the grill! It's really fun! 

Here are my tips: 

1. Make sure that you either have a grill with a thermometer built in, or one that you can attach to the grill. 

2. Your temperature may not hold or get up to an exact temperature like an oven. It will be ballpark. Try to lower the flame to adjust the temperature. 

3. Place a pizza stone on the grill to place your skillet on when baking. 

4. Check your baked goods often. Give it 10-15 minutes with the lid closed, then check. 

I hope you have fun baking on your grill this summer! It is super fun and beats heating up the house on a hot day! 

I love this cornbread! It is a little unusual in flavor but I love the fresh sage that makes the cornbread taste like cornbread stuffing and the slight sweetness when you bite into one of the raspberries. You can even make the cornbread without the raspberries. Enjoy! 

Savory Sage and Raspberry Skillet Cornbread: 

1 cup gluten free flour mix ( I really like Namaste brand) 

1 cup polenta (cornmeal) (I like to buy whole grain polenta)

4 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons kosher salt

1 tablespoon finely chopped fresh sage

1 egg

1 1/2 cups coconut milk

4 tablespoons coconut oil, melted and cooled + extra to grease skillet

1 cup fresh raspberries to dot on top before baking on the grill

1. Preheat your gas grill so that it reaches a temperature of between 350F and 400F. This cornbread baked at around 350F-375F on the grill. Place a pizza stone on top of the grill to set your skillet on. 

2. Grease your a 9" cast iron skillet with coconut oil. Make sure to get the oil all over the bottom of the pan as well as up the sides. 

3. Mix together the dry ingredients including the fresh sage in a  medium bowl. Whisk with a wire whisk to combine. 

4. Add in the egg, coconut milk and melted coconut oil. Stir to combine. 

5. Heat the cast iron skillet on top of the pizza stone on the grill for about 5 minutes. 

6. Bring the cornbread mixture and raspberries out to the grill. Spoon the mixture into the heated skillet. Place the raspberries on top in a pretty, circular pattern. 

7. Bake in the grill for about 15 minutes- check to see if the cornbread is done by inserting a toothpick in the middle of the cornbread. If it comes out clean, it is done. If not, bake for about 5 minutes more. The sides will be golden brown and it will be done in the center. My cornbread took about 20 minutes to bake. 

Enjoy! 

 

Raspberry Pico de Gallo or Salad

Raspberry Pico de Gallo or Salad

Wow! Fresh raspberry season is here and it is one of my favorite berries & my husband's favorite berry of all time. We are so fortunate that we now have mature raspberry bushes in our backyard and can gather and enjoy lots of delicious raspberries day after day. I am now able to pick a whole bowl full every single day. It is such a wonderful thing. 

As a result, I was brainstorming recipe ideas for raspberries when my husband suggested a raspberry salsa. I had never seen one before, so I decided to gather up a few ingredients and give it a go. I love the marriage of the raspberries and tomatoes and the lime juice gives it such a tangy flavor too. 

To accompany the salsa I made some fresh tortillas with corn masa mix, salt and water. These triangles topped with the raspberry salsa make a great healthy snack or appetizer. We also had the discovery that since you leave the raspberries whole in this recipe, it tastes great as a salad or side dish. It may also be used to top grilled chicken or fish. I hope that you enjoy some of this salsa today and celebrate the bounty of summer! 

Raspberry Pico de Gallo: 

Makes about 2 cups salsa or salad

1 cup fresh raspberries

1 cup finely chopped grape tomatoes

1/4 cup finely chopped onion

1 large clove garlic, minced

Juice of 1 lime

3/4 teaspoon finely chopped fresh oregano

1/2 teaspoon kosher salt

1/2 teaspoon red pepper flakes

1. Combine all of the above ingredients in a bowl and stir to combine. 

2. You may serve this salsa/salad immediately or let it sit in the fridge for a while for the flavors to meld. It is also excellent as a topper for grilled chicken or fish or as a lovely side salad. 

A Cooking Garden & Herbed Meatball Recipe

Fresh Herb and Garbanzo Bean Meatballs

This spring I have made a new commitment to my backyard garden. In years past when I was busy with my baking businesses I had not allowed as much time in the garden as I would have liked. However, now I am making it a daily and weekly priority and it has brought so much joy to my life. I love how spring has brought with it so many beautiful gifts from the earth and so many delicious things to eat! 

I am so amazed at the variety of things I am growing in my garden this year and how some extra care and attention has brought forth more wonderful produce that I can bring into the kitchen. In this post I will share with you what I am currently growing as well as a meatball recipe that includes many of the herbs I am growing in my garden this year. This season I am going all out and growing all of the herbs that I have wanted to grow for a long time to add freshness and vitality to my dishes. What are you growing in your garden today? What has you most excited? I would love to know! 

Very soon I will be featured on the wonderful Organic Gardening Podcast & I wanted to make sure you learned about it. Here is the podcast website. I hope that you enjoy listening to it as much as I do and learn lots about growing a sustainable and wonderful garden this year! 

http://organicgardenerpodcast.com/

Here is a run-down on the current state of my garden. I would love to hear what you are growing and what your favorite plants are to cook in the kitchen. Feel free to comment below or send me an email about your garden! :)

Strawberries, Huckleberries, Mint, Blueberries and Tea in the Garden

Things that I currently grow in my garden: 

Herbs: 

Mint, Sage, Tarragon, Lemon Balm, Lavender, Rosemary,Thyme, Pineapple Sage, Sage, Parsely

Berries: 

Blueberries, Strawberries, Raspberries and Huckleberries

Vegetables: 

Lettuce, Artichokes, Tomatoes, Peppers, Spinach, Peas

Other Edible Plants: 

Roses (I use the petals in desserts), Tea plants to make green tea from, Rhubarb

Now on to a delicious and simple recipe to put to use some of the variety of herbs in the garden: 

Fresh Herb and Garbanzo Bean Meatballs: 

Makes 15-20 meatballs depending on the size you make them. 

I like to serve this with oven roasted potatoes and oven roasted asparagus

Ingredients: 

1/2 cup cooked brown rice

1/4 cup fresh chopped herbs (rosemary, oregano, basil, parsley)

1 egg

1/2 cup chopped canned garbanzo beans

1 pound organic grass fed beef

1 teaspoon sea salt

1/2 teaspoon fresh ground pepper

olive oil for frying meatballs

1. Mix all of the ingredients except for the olive oil in a medium bowl. Mix together well with your hands. Form into small meatballs. 

2. Heat up olive oil in a skillet over medium heat, or in an electric skillet set to about 350F. 

3. Add the meatballs and fry them on all sides until golden brown. 

4. Serve with oven roasted potato wedges and oven roasted asparagus or your favorite veggies from the garden. 

Enjoy and happy gardening & cooking!!