Kayleigh
here. Being the season of fresh berries and deliciously cold drinks,
Jason and I have a long standing tradition of buying up ridiculous
amounts of strawberries the moment they go on sale each summer.
Usually, they go into frosty daiquiris or warm, freshly baked
muffins, but the pure pleasure their fresh taste brings is the same
either way.
This post, though, is not about those strawberries. No, we have found new loves that injure the wallet even less than on-sale produce- the kind you pick yourself. For the past month, Jason and I have been seeing hundreds of ripe blackberry bushes lining the roads we take to work, where picking some to wash and eat is as simple as reaching your hand out from the sidewalk. On top of this, we were informed of a blueberry farm literally within walking distance of our apartment, where the berries are as tart and refreshing as they are cheap.
With these particular harvests, they have mostly disappeared into our mouths before ever seeing a recipe book. But we have been careful to save a handful for pancakes each weekend, served with our favorite real maple syrup. This weekend, however, I realized that I should get a little more creative about things, and remembered all the standard cookbooks on our shelf that hadn't seen the light of day since gluten became the enemy. Perhaps I could take one of the pages, and alter it without losing the original taste?
The concept this stems from is the Buttermilk Coffeecake recipe in the Better Homes and Gardens cookbook. In addition to replacing the flours and halving the original amounts, we added fresh blueberries to the bottom, and a sparse coating of maple syrup, brown sugar, and walnuts to the top.
Ingredients:
This post, though, is not about those strawberries. No, we have found new loves that injure the wallet even less than on-sale produce- the kind you pick yourself. For the past month, Jason and I have been seeing hundreds of ripe blackberry bushes lining the roads we take to work, where picking some to wash and eat is as simple as reaching your hand out from the sidewalk. On top of this, we were informed of a blueberry farm literally within walking distance of our apartment, where the berries are as tart and refreshing as they are cheap.
With these particular harvests, they have mostly disappeared into our mouths before ever seeing a recipe book. But we have been careful to save a handful for pancakes each weekend, served with our favorite real maple syrup. This weekend, however, I realized that I should get a little more creative about things, and remembered all the standard cookbooks on our shelf that hadn't seen the light of day since gluten became the enemy. Perhaps I could take one of the pages, and alter it without losing the original taste?
The concept this stems from is the Buttermilk Coffeecake recipe in the Better Homes and Gardens cookbook. In addition to replacing the flours and halving the original amounts, we added fresh blueberries to the bottom, and a sparse coating of maple syrup, brown sugar, and walnuts to the top.
Ingredients:
½
cup Sorghum flour
¼
cup white rice flour
½
cup Tapioca Starch
1
ts Guar Gum
2/3
cups Brown Sugar
1/3
cup Butter
1
ts Baking Powder
¼
ts Baking Soda
½
ts Cinnamon
1
Egg
2/3
cups Buttermilk (or 2/3 cups Milk with 1 ts Cider Vinegar)
Pinch
of Salt
2/3 cup Blueberries
1/3 cup Walnuts (or pecans)
2-3 TB Brown Sugar
Maple Syrup (the cheaper, thick kind)
Directions:
1) Preheat oven to 350 degrees. Grease bottom and sides of a 8x8” baking pan, then set aside. In one bowl, combine flours, guar gum, brown sugar, and salt. Add butter in tiny pieces, mash in slightly (we found leaving small chunks of butter in the batter made a delicious texture when baked). Add baking powder, baking soda, and cinnamon, stirring until combined.
2) In a second bowl, combine egg and buttermilk. Add this to the flour mixture, stirring just until barely combined.
3) Pour mixture into prepared pan, then place blueberries around, evenly spacing them as well as you can. Place this in the oven for 20 minutes.
4) At this point, check with the toothpick test. If the toothpick comes out dry or nearly dry, then drizzle the entire top with maple syrup. Sprinkle brown sugar and walnuts on top of this, then shake the pan a bit to make sure it all adheres to the maple syrup. Place this back in the oven for 5 minutes, just to brown things a bit.
5) Remove from oven, then wait 15 minutes or so before cutting in. We found this made about 6 breakfast-sized pieces, or 9-12 if serving at a party.
The somewhat thin batter makes the blueberries sink into a layer at the bottom, which really looks rather lovely. There is JUST enough moistness to hold everything together without weighing it down, which is somewhat of a rarity in Gluten free cooking. If you're a fan of coffeecake, or are just looking for another idea to use up berries, give it a shot!
2/3 cup Blueberries
1/3 cup Walnuts (or pecans)
2-3 TB Brown Sugar
Maple Syrup (the cheaper, thick kind)
Directions:
1) Preheat oven to 350 degrees. Grease bottom and sides of a 8x8” baking pan, then set aside. In one bowl, combine flours, guar gum, brown sugar, and salt. Add butter in tiny pieces, mash in slightly (we found leaving small chunks of butter in the batter made a delicious texture when baked). Add baking powder, baking soda, and cinnamon, stirring until combined.
2) In a second bowl, combine egg and buttermilk. Add this to the flour mixture, stirring just until barely combined.
3) Pour mixture into prepared pan, then place blueberries around, evenly spacing them as well as you can. Place this in the oven for 20 minutes.
4) At this point, check with the toothpick test. If the toothpick comes out dry or nearly dry, then drizzle the entire top with maple syrup. Sprinkle brown sugar and walnuts on top of this, then shake the pan a bit to make sure it all adheres to the maple syrup. Place this back in the oven for 5 minutes, just to brown things a bit.
5) Remove from oven, then wait 15 minutes or so before cutting in. We found this made about 6 breakfast-sized pieces, or 9-12 if serving at a party.
The somewhat thin batter makes the blueberries sink into a layer at the bottom, which really looks rather lovely. There is JUST enough moistness to hold everything together without weighing it down, which is somewhat of a rarity in Gluten free cooking. If you're a fan of coffeecake, or are just looking for another idea to use up berries, give it a shot!
Jason
here. These blueberry coffeecakes came out delicious. They were the
perfect consistency, and taste. We had a lot of blue berries laying
around so Kayleigh made sure to add a lot, which goes a long way in
taste. I would say they were a little heavier then traditional
coffeecakes I had in the paste, but honestly that went well with how
many blue berries we added. As an added bonus, these made great on
the go breakfast treats.
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