A few days ago, I saw a recipe for a quinoa pie crust. I immediately decided I wanted to try it. Then, while shopping the farmer’s market today, I saw the most beautiful fresh black berries. I knew I had a few blueberries at home that needed using and I knew I had my pie filling. When I got home, I was sadly not in the mood for pie. But, berries make fantastic cobbler and that is exactly what I wanted. Not an normal cobbler though, something a little healthier. I scoured Pinterest and got some ideas, but nothing just right. A little of this and a little of that later, this cobbler was born and boy am I glad I did. You will be too.
Start by placing your berries in a small baking dish. Sprinkle with a tablespoon of tapioca starch and stir in a tablespoon of honey.
Then mix up your topping. The combination of coconut flour, tapioca starch, quinoa, flax meal and sunflower seeds gives this topping a light texture and a delightful nutty flavor. Using coconut sugar helps keep the glycemic index down.
Spread the topping gently over the berries. Bake the whole thing at 350* for 30-35 minutes. The top will get wonderfully brown and sightly cracked and the filling will bubble up around the edges.
And, if that’s not enough guilt-free indulgence for you, top it with a scoop of ‘ice cream’ made from frozen bananas. I promise you won’t regret it (unless, of course, you’re allergic to bananas, then go ahead and skip it).
3 cups fresh or frozen berries
1 Tablespoon tapioca starch
1 Tablespoon honey (if desired)
1/4 cup coconut flour
1/4 cup tapioca starch
1/4 cup quinoa
2 Tablespoons flax meal
2 Tablespoons sunflower seed kernals (I used salted, if yours aren’t, add a pinch of salt)
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 cup coconut sugar (can reduce this if you choose)
1/2 cup unsweetened vanilla almond milk
2 Tablespoons melted butter (or coconut oil for dairy free)
Preheat oven to 350*.
Stir together berries, 1 Tablespoon tapioca starch and honey. Place in baking dish.
Stir together coconut flour, 1/4 cup tapioca starch, quinoa, flax meal, sunflower seeds, baking powder, cinnamon and coconut sugar. Beat together almond milk and egg. Stir into dry ingredients. Stir in melted butter.
Gently spread topping evenly over the top of the berries. Bake at 350* for 30-35 minutes.
Things have been more than a little hectic here. My husband switched jobs and I have been adjusting to life with him on the road. We are settling into a bit of a routine now, so hopefully I will be back to posting regularly.
I figured since I’ve been gone for a while I owed you guys a remarkable recipe. This side dish is simple and tasty. And, it’s good for you too. When we go out to eat, if they’re on the menu, we almost always order fried green beans as an appetizer. My enjoyment of the crunchy delicacy is always overshadowed by my brain reminding me how expensive they are and how I could do it better. So, I did.
First, set up an reading station. I used coconut flour to keep these grain-free, but you could use all purpose flour no problem. Then egg whisked with a little milk. Then, grated Parmesan cheese seasoned with a little garlic powder, onion powder and paprika.
I used frozen green beans (I recently bought 28 POUNDS through my Bountiful Baskets co-op, so I’ve got plenty in the freezer), but this would work just as well (if not better) with fresh. Toss your green beans in the coconut flour, then dip in the egg. Let the extra egg drop off and roll them in the grated Parmesan. Then, place in a single layer on a baking sheet. Repeat until you run out of green beans or a breading element. Bake at 350* for 10-12 minutes or until golden brown. You may want to flip them after the first 5 minutes. I didn’t and the bottoms got very browned, so that’s up to you.
2 cups fresh or frozen green beans, ends and strings removed
1/4 cup coconut flour
2 Tablespoons milk
1/2 cup grated Parmesan cheese
1/8 teaspoon each garlic powder, onion powder, paprika
Preheat oven to 350*.
Place coconut flour in a shallow dish. In a separate shallow dish, beat the egg and milk until well combined. In a third dish, stir together Parmesan cheese and spices. Working with a few green beans at a time, coat with coconut flour. Shake off excess and dip into egg. Let excess drain and roll in cheese mixture. Place in a single layer on a baking sheet. Bake at 350* for 10-12 minutes or until golden brown. Flip once during cooking if desired.