by KimiHarris on July 3, 2009
Perfect for the Fourth of July, or anytime, I’ve adapted a simple blueberry muffin into a red, white, and blue cupcake by adding raspberries to the batter. Pretty, delicious, sweet, and perfect for the occasion! This cupcake uses coconut flour so it’s a gluten and grain free recipe (as well as being dairy free). It’s light and “springy” to the touch and moist.
This morning I woke up thinking about the Fourth of July. I had a few different recipes that I could share for it, but none seemed “fourthy” enough. I thought of a bread I had seen at the bakery yesterday. A “red, white, and blue” sweet white bread had blueberries and raspberries folded into it for a pretty presentation. Perfect! This is an even more simple version of that idea.
It would be fun to make these even more special by adding some frosting. Perhaps this fluffy, honey sweetened frosting would be a good choice!
Red, White and Blue Cupcakes-makes 10-12 muffins
You can also use all blueberries for a delicious blueberry muffin. I used all frozen berries.
(To make these GAPS friendly, just leave out the baking powder, to make the SCD substitute baking soda. )
1/2 cup coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking powder
3 eggs, gently beaten with a fork
1/3 cup of honey
1/3 cup of coconut oil
1 teaspoon vanilla extract
1/2 cup fresh or frozen blueberries
1/2 cup of fresh or frozen raspberries
Preheat oven to 375 degrees
1-In a medium size bowl, place the coconut flour, sea salt, and baking powder. Whisk to remove any lumps.
2-Melt honey and coconut oil in a small saucepan, just until melted (if you have over-heated it all, let it cool before combining it with the eggs so that it won’t curdle it. Combine wet ingredients (eggs, honey, coconut oil, vanilla), and whisk thoroughly into dry ingredients.
3-Fold in fresh or frozen berries. In papered or lightly greased muffin tins, put about 1/4 cup of batter in each muffin tin. Make sure to have some of the blueberries and some of the raspberries in each muffin
4-Bake for 375 degrees until the muffins are lightly browned on the top and a toothpick comes out clean when poked into the middle of the muffin (20-28 minutes)
Cool and enjoy!
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by KimiHarris on July 1, 2009
It’s time again!
What do you have to share that’s both nourishing and frugal? On a tight budget but want to eat nourishing food? How do you make it work?
Share your recipes and tips! Last week, we had some wonderful contributions. If you haven’t yet, be sure to check it out.
I’ve decided to keep the same format as last week, with everyone giving their contribution in the comment section. Format it like the following.
Kimi @ The Nourishing Gourmet Raw Berry Freezer Jam (http://www.thenourishinggourmet.com/2009/07/raw-berry-freezer-jam-honey-sweetened.html) I’m sharing a recipe for a jam recipe that not only is frugal but allows you to make freezer jam that is raw and sugar free!
I love being able to have a short description of everyone’s post.
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by KimiHarris on July 1, 2009
Don’t forget! Tomorrow is Pennywise Platter Thursday. I am looking forward to reading your frugal and nourishing ideas!
Sweet berries and raw honey are made into a brightly flavored jam that is raw and delicious! It’s the perfect jam for summer time. It was so nice to not only avoid using sugar, but also to avoid cooking the berries to death.
I have all sorts of planned uses for my jam. Spread on tarts and topped with fresh berries, perhaps? And there is nothing better than toast with butter and jam.
When there is an abundance of something, you store it up. At least that’s what was done traditionally. Jam is an easy way to “store” extra berries, but I’ve never gotten very into it because it’s so full of sugar. This recipe uses Pomona’s Universal Pectin which doesn’t rely on sugar to gel (I believe I heard about this brand from Sally Fallon in her book, Nourishing Traditions). This way, you can add whatever type of sweetener you want and add enough to make it sweet, without having to overdo it.
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by KimiHarris on June 30, 2009
Food, INC came to my city and we were able to go and watch it. Wow! What a great reminder. This is definitely one of the best films I have watched on the topic of how food is grown in America and the problems with it.
This is a must see film!
Here is a great description of the film from the film’s official site.
