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!

Winter White Burger

Winter White Burger

Recipe courtesy of Every Day with Rachael Ray

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INGREDIENTS

• 2 pounds ground turkey breast
• 4 scallions, white parts only, finely chopped
• 2 tablespoons Dijon mustard
• Grated peel and juice of 1 lemon
• 1 tablespoon chopped fresh thyme
• Salt and pepper
• 1 ripe bartlett pear, cut lengthwise into 8 slices
• 1/2 cup dry white wine
• 1 tablespoon extra-virgin olive oil (EVOO)
• 2 cups shredded sharp white cheddar cheese
• 4 tablespoons hot pepper jelly or jalapeño jelly
• 4 extra-large english muffins, split and toasted

DIRECTIONS

1. In a medium bowl, combine the turkey, scallions, mustard, lemon peel and thyme; season with salt and pepper. Shape into four 3/4-inch-thick patties.
2. In a small nonstick skillet, add the pear slices, wine, lemon juice and enough water to just cover the pear. Bring to a boil, then lower the heat and simmer until the pear is softened, about 10 minutes. Using a slotted spoon, transfer the pear slices to a plate.
3. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium heat. Add the turkey patties and cook, turning once, for 12 minutes. Top with the cheese and pear slices, tent the pan with foil and cook until the cheese is melted, 2 minutes.
4. Spread 1 tablespoon hot pepper jelly on each english muffin bottom; top with a patty and an english muffin top.

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.

Black Soy Bean Hummus

This is the delicious, protein- and fiber-rich dip that I ate with my Daring Baker vegan crackers. Yummm...

Black Soy Bean Hummus
Adapted from AllRecipes.com

INGREDIENTS

• 1- 15 oz. can black soy beans, drained
• 1- 15 oz. can garbanzo beans, drained
• 1/3 cup tahini
• 1/4 cup lemon juice
• 1 teaspoon salt
• 3 cloves garlic, halved

DIRECTIONS

1. Place the soy beans, garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth.
2. Transfer mixture to a serving bowl.
3. Serve with your favorite accoutrements!

Spiced Sweet Roasted Red Pepper Hummus

Hummus... my love.

Usually. This version wasn't really my thing. I know. I feel like a traitor. But this whole spicy hummus thing was not up my alley. I usually love spicy foods. I like it so hot that my eyes water. Just don't mess with my sweet hummus.

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But, in the hopes that this is your kind of thing, I am posting it. Next time I might use it and just omit the cayenne.

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Spiced Sweet Roasted Red Pepper Hummus

From Allrecipes.com

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INGREDIENTS

• 1 (15 ounce) can garbanzo beans, drained
• 1 (4 ounce) jar roasted red peppers
• 3 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley
  

DIRECTIONS

1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt.
2. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.
3. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
4. Sprinkle the hummus with the chopped parsley before serving.

Aww... look how cute.