Cherry Cobbler

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.

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.