Maple Almond Blueberry Crumble

Maple Almond Blueberry Crumble

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INGREDIENTS

• 1/4 cup sliced, toasted almonds
• 1/2 cup rolled oats
• 1/4 cup spelt flour
• 2 tablespoons flax meal
• 1/4 teaspoon sea salt
• 2 tablespoons molasses
• 2 tablespoons maple syrup (plus extra)
• 2 cups fresh blueberries
• 1 heaping tablespoon potato starch
• 1 teaspoon lemon juice
• 1/2 teaspoon almond extract
• 2-4 tablespoons maple syrup (for preferred sweetness)

DIRECTIONS

1. Combine first 5 ingredients in a medium bowl. Mix together molasses and maple syrup in a small bowl, drizzle over dry mixture, and combine. If too dry, add more maple syrup.
2. In a separate small bowl, combine potato starch with lemon juice, almond extract, and maple syrup. Stir until no clumps remain. Mix into berries.
3. Pour berry mixture into a medium oval pan or round pan. Crumble oat mixture over berries.
4. Cook in a 350 degree oven for 40 minutes. Cool slightly and enjoy!

Fat-Free Blueberry Scones

Fat-Free Blueberry Scones

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INGREDIENTS

• 1 cup + 1 tablespoon all-purpose flour
• 1 cup + 2 tablespoons white whole wheat flour
• 2-1/2 teaspoons baking powder
• 3/4 teaspoon sea salt
• 1/3 cup sugar
• 1 cup blueberries
• zest of one lemon
• juice of one lemon
• 1-1/4 cup nonfat organic milk
• extra virgin olive oil cooking spray (optional)
• coarse sugar

DIRECTIONS

1. Whisk the flours, baking powder, salt, sugar, and zest together in a large bowl.
2. Mix in blueberries and form a well in the center of the dry ingredients.
3. Pour the milk and lemon juice in the well.
4. Work in the dry ingredients from the edges, careful not to overmix.
5. If dough is too sticky, add more flour, a tablespoon at a time.
6. Form dough into a round about 1-1/2 inches thick.
7. Preheat the oven to 425 degrees and place the scone circle in the freezer.
8. When oven reaches temperature, remove the scones, cut into 8 triangles, separate, spray with olive oil, and sprinkle with sugar.
9. Bake the scones for 14 minutes. Then place under the broiler on high for approximately 1 minute, watching carefully. This will brown the tops and burst the blueberries, providing for a more buttery flavor.
10. Remove, cool slightly, and eat!

Strawberry Blueberry Pineapple Clafoutis

Strawberry Blueberry Pineapple Clafoutis
Adapted from Tartelette

INGREDIENTS

• 1/2 cup blueberries
• 1/2 cup quartered strawberries
• 1/2 cup drained pineapple chunks
• 3 ounces flour
• 1 ounce cornstarch
• 1/2 cup egg substitute
• 1-1/2 cups organic 1% milk
• 1 ounce Smart Balance Light, melted
• Stevia to taste (1/2 teaspoon per 1/2 cup of sugar)
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice

DIRECTIONS

1. Divide the fruit evenly among 3 greased gratin dishes.
2. Mix the dry ingredients together in a large bowl, flour, cornstarch, and lemon zest.
3. In a separate bowl, combine the egg substitute, milk, melted Smart Balance, Stevia, and lemon juice.
4. Slowly pour the liquids over the dry ingredients, whisking well making sure there are as little lumps as possible. Carefully fold in about 3/4 of the fruit.
5. Divide among the dishes, arrange the remaining fruit on top, sprinkle with the coconut and bake at 350 for 30 minutes or until golden brown.
6. Let cool to room temperature.

Blueberry Cottage Cheese Muffins

So I've had a lot of dairy products sitting in the fridge lately, as a result of organic cottage cheese and sour cream being on sale, and I knew that I would not be able to devour all of that cheese in its raw form. Too much, and I can get tired of it very quickly. So when I saw Cooking from A to Z's raspberry cottage cheese muffins on Tastespotting, I knew I had to make them. I also had some blueberries that were on their last leg, so this was perfect! These were extremely moist and flavorful, perfectly spiced and gushing with tart blueberries and the occasional speck of cheese curd. Yum...

Blueberry Cottage Cheese Muffins
Adapted from this recipe

INGREDIENTS

• 2 cups white whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup cottage cheese (I had 2%, but I would normally prefer fat-free)
• 1/4 cup organic 1% milk
• 1/2 cup organic unsweetened soymilk (Silk brand)
• 3 tablespoons Smart Balance Light
• 1/2 cup brown sugar (out of necessity, I used dark brown)
• 1 teaspoon cinnamon
• 1-2 cups blueberries (I say the more, the better)
• 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat the oven to 375F. Line a 12-cup muffin tray with paper cups.
2. Cream the Smart Balance and sugar in a bowl until well blended and smooth.
3. Add the cottage cheese and 1% milk and mix a bit more.
4. Stir in the cinnamon along with the vanilla extract and beat for 2-3 minutes till well blended.
5. Sift the flour, baking powder and salt into a bowl. Mix the flour mixture into the butter/sugar mix, about 1/2 cup at a time.
6. Once the ingredients are well blended, stir in the blueberries. Spoon the batter into the lined muffin tray and smoothen the surfaces. Bake for 30 minutes at 375 F.Stick a toothpick into the muffins to make sure they're baked before taking them out of the oven. Once removed, let them cool in the tray for 10 minutes before removing the muffins and setting them on a cooling rack. Once they're at room temperature, stick them into an airtight container or eat.

I chose this muffin to photograph specifically because you can clearly see the cheese curds and blueberries on the top of the muffin. Yum yum. By the way, those round little things are my ceramic pie weights. I had them out to air-dry and thought that they might make a nice display.

Mango Berry Banana Smoothie

Mmm... a cold fruity breakfast in the middle of summer.

Does it get any better? Oh, yeah. It takes just seconds to make. Now that's what I'm talking about.

So I'm starting off my mango spree with an easy little fix. From here, it's going to get crazier and crazier. How so? Well, as I tossed in bed last night, unable to fall asleep with visions of food possibilities flashing in front of my eyes, I imagined all of the ways I could manipulate those lovely mangoes.

After watching the Coconut Cake episode of Throwdown with Bobby Flay, I felt inspired to make a coconut cake brushed with coconut simple syrup with mango curd filling and cream cheese icing. Yum? Indeed.

I also had the thought of converting this fascinating vegan concoction into a mango-infused creme brulee with a hint of saffron. I think you can understand why I was having trouble falling asleep.

Still more? Oh, yes. It was a vicious case of insomnia. After envisioning all of those sweets, I had to go a little savory. Then I remembered this little seductress from Coconut & Lime. Smoky mango deliciousness? Oh, I think so. The only problem is that I am not a huge fan of pork. So I am thinking about swapping it with some chicken breast. Is it possible? I have no idea. But we will see...

Now that I am glancing through my recipe archives, I can also consider this coconut crab cake with mango-avocado salsa. Sounds like the perfect foil to the coconut mango cake, if you ask me.

I could even convert this to a mango maple meatloaf. My options are endless!

If you are a mango nut like I am, here are some more recipes that I've bookmarked:

Tropical Baked Beans

Jerk Chicken with Mango-Avocado Salsa

Fish Tacos with Mango Salsa

Mango Ginger Chicken

Key Lime Cheesecake with Mango

Mango Tart

Mango Rhubarb Crumble

So anyway, here are the ingredients for the smoothie...

Mango Berry Banana Smoothie

INGREDIENTS

• 1/2 frozen banana (peeled. yeah, I learned that the hard way.)
• 3 medium strawberries, hulled and sliced in half
• 1/2 edible portion of mango (add more for a more intense flavor)
• 1 handful of blueberries
• 1 teaspoon ground flax seed (the nutrients of flax meal are more readily absorbed than those of flax seeds)

DIRECTIONS

1. Throw all ingredients in a blender or food processor and blend until smooth.
2. For a thicker smoothie, add more frozen banana.
3. Pour into glasses and serve.

Tomorrow: Who knows?

Blueberry Crumble Bars

At long last, I finally made a blog. After almost a year of lurking and drooling over other food blogs, I did it. I got a camera. I ordered a lens (please bear with me while I take pictures with this kit nonsense). I made blueberry crumble bars.

Most importantly, I ate blueberry crumble bars. Yummm...


Anyway, what was I talking about? Oh, right. Finally starting a blog. So here I am. Typing my first post. As I am not really sure how I should let this flow, I'll start by giving you a little insight into what to expect here at Buttermilk & Pinecones (more on the name in my profile).

I am somewhat of a health nut. I love substitutions. Paula Deen has the uncanny ability to make me cringe. If you are looking for healthier foods, but you are not willing to forfeit the decadence and flavor of your usual recipes, this will be the blog for you. I will show you how to preserve the substance of recipes with significantly less fat/sugar/etc. Also, I currently possess an exorbitant amount of recipes compiled from various food blogs and magazines, so I will be adapting and preparing these as I go. In fact, this post's blueberry gems are an internet find themselves. Ooo... I also have a weakness for organic/all-natural meals and snacks, so look forward to some reviews on those. Unless you are vehemently opposed to manufactured foods. Then just forget I ever said that. ;)


So on to the recipe! This scrumptious, crumbly, violet beauty originates from Allrecipes.com, but I stumbled across it on the phenomenal smitten kitchen. The original recipe does contain two sticks of butter, but how can you resist that amethyst mating call? I had to bookmark it.

Blueberry Crumble Bars
Adapted from AllRecipes.com and smittenkitchen.com

To lower the fat in this recipe, I cut it in half, using a 9"x9" square pan in lieu of the 9"x13". I also substituted Smart Balance Light, but you can use whatever butter substitute you feel comfortable with. Next time, I will freeze the SBL before incorporating, as it softens much quicker than the suggested cold butter. I also used egg substitute instead of egg, which works nicely for the 1/2 egg called for in this halved recipe. Normally I would use at least half white whole wheat flour, but I didn't want to mar the contrast of purple and white. Following Deb's lemony lead, I incorporated 1/4 teaspoon of lemon extract in to the dough. Ew. Do not do that. More candied lemon flavor than my tart citrus friend. Unpleasant. At least I know not to use that extract now. It wasn't even artificial, either. Ah well.

• 1/2 cup white sugar
• 1/2 teaspoon baking powder
• 1-1/2 cups all-purpose flour
• 1/2 cup cold butter substitute, such as Smart Balance Light
• 2 tablespoons egg substitute, such as Egg Beaters
• 1/8 teaspoon salt
• Zest and juice of 1/2 lemon
• 2 cups fresh blueberries
• 1/4 cup white sugar
• 2 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×9 inch pan.

2. In a medium bowl or food processor with a dough attachment, whiz together 1/2 cup sugar, 1-1/2 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter (or a whiz in the food processor) to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 30 minutes, or until top is slightly brown. Cool completely before cutting into squares.



In the coming days, look forward to spinach pesto and honey seed bread, culminating in a tangy vegetarian sandwich. Bookmark me! Tell a friend!