So, I was feeling a bit peckish and wanted to make a semi-sweet dish. I had cherries in the freezer and made use of those in my Cherry Cobbler. Again, I'm trying to go for a gluten-free dish and make it just as yummy!
Cherry Cobbler
Cherries - (fresh or frozen your choice, so long they're pitted)
1/2 cup almond flour
1/2 cup coconut flour
2 tbsps sweetener of choice (optional)
2 tbsps coconut oil
2 eggs
Preheat the oven to 350F (180C). Tip cherries into dish of choice.. (I used a small casserole form). Mix together all dry ingredients in a bowl. Mix in oil and eggs by hand (yes! use your fingers). The result should be crumbly. Lay this on top the cherries. Press down gently to a somewhat flat surface. Pop into the oven, bake on middle shelf for 30 mins until golden brown. Let cool off. In the meanwhile you can whip up the vanilla cream for the servings. Just doublecream and bourbon vanilla powder.
Tuesday, August 21, 2012
Monday, August 20, 2012
Butternut Squash Dish
As of late I've been finding the
butternut squash in our local foodmarkets and I've been buying them.
First time I prepped my squash i made it into a cheesy topped
meatfilled dish, but this time I wanted to do a bit different,
mainly because we lacked cheese in the refridgerater. So, I scooted
around the web a bit and came across Martha Stewarts Butternut Squash Pudding and said YUM! I'm going to do that, but with a few
modifications of course. I haven't used any direct measurements in
this recipe, as I prefer to go by eye and tongue. Taste off as you go
and you'll get the best recipe ever.
Butternut Squash Pudding
1 butternut squash
salt
First you'll need to be able core out
the squash. You wont be able to do this when it's still raw and
uncooked. So halve the squash first, doesnt really matter if it's a
wonky cut, spoon out the seeds (put those to the side to roast
later), sprinkle the fleshy side with salt and lay flat with the
meat downwards on a bakingsheet covered pan and cover with foil.
Cook on low shelf at 350 F (180 C) for about 50-60 mins.. Let cool
before scooping out the yummy goodness.
Spooned out squashmeat
salt
pepper
creamcheese of choice ( I used garlic
cheese)
2 - 3 eggs
good blob of butter
Pre-heat now your oven to 400 F (200
C).
Mix all ingredients together and butter
up a dish accordingly to the batch amount you have made. Pop the
batter into dish and cover with foil. Bake on middle shelf for 40
mins, remove foil and bake for another 20 – 30 mins until the
pudding has gotten a rich brown top. Take out, let stand for 30 mins
before eating.
Labels:
autumn,
butternut,
glutenfree,
healthy,
modified,
pumpkin,
savory,
seasonal,
squash,
sweet,
vegetables,
vegetarian
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