2 cups unbleached all–purpose flour
2 tablespoons granulated sugar
¾ teaspoon salt
1 tablespoon baking powder
4 tablespoons sweet butter, chilled
½ cup light cream
sweet butter, softened, for topping
6 cups strawberries, sliced and sprinkled with sugar (or other summer fruit)
1 ½ cups heavy cream, chilled
Preheat oven to 450 degrees
Sift flour, sugar, salt and baking powder together into a mixing bowl. Cut in the 4 tablespoons of butter until the mixture resembles oats. Pour in cream and mix gently until just blended.
Roll dough out on a floured work surface to a thickness of 5/8 inch. Cut into 3-inch circles with a cookie cutter, Gather scraps, roll again and cut more rounds; you should have 6 rounds.
Bake shortcakes on a greased baking sheet for about 10 minutes, or until puffed and lightly browned.
Cool the biscuits slightly, split them, and spread softened butter light over the cut surfaces. Set the bottoms on dessert plates; spoon on sliced strawberries, and crown with the tops of the biscuits. Whip chilled cream, and spoon a dollop onto each shortcake. Serve immediately.
Note: To make drop biscuits, use an additional ¼ cup cream and drop the dough by large spoonfuls onto the baking sheet. Bake as directed above.
Recipe from The Silver Palate Cookbook by Julee Russo & Shelia Lukins.
Strawberry Rhubarb Sauce
4-6 stalks rhubarb, washed & chopped
1 cinnamon stick or a sprinkle of ground cinnamon
3 tablespoons honey (or more to taste)
10 strawberries, cleaned, hulled and diced
Squeeze of fresh lemon juice
Simmer the rhubarb and cinnamon stick in a small amount of water on the stove. Add the strawberries and lemon juice, cook to soften and sweeten with honey. Remove from heat and let cool slightly. Place in a blender to puree (or use an immersion hand blender). Drizzle over ice cream, yogurt or add to a smoothie. It’s also good drizzled over chocolate brownies!
Dr. Wray's Organic Gluten-free Strawberry Rhubarb Crumb Pie
1 cup organic strawberries cut into 1/2 ' chunks
4 cups organic rhubarb trimmed and cut into 1/2 " chunks
3 tablespoons organic quick-cooking tapioca
1 cup organic granulated sugar
1/2 tsp vanilla
2 tablespoons unsalted organic butter, cut into bits
1/4 cup firmly packed organic light brown sugar
1/2 cup Bob's Red Mill gluten free flour
2 tablespoons unsalted organic butter, cut into bits
1/2 teaspoon Vietnamese cinnamon (Whole Foods carries this brand)
1/4 cup finely chopped walnuts or hazelnuts (optional)
frozen gluten-free crust from Whole Foods
Make the filling:
In a large bowl stir together the strawberries, rhubarb, tapioca, sugar, vanilla and butter,
and let stand, stirring occasionally, for 15 minutes.
Make the crumb topping:
Combine all the crumb topping ingredients except the nuts in a large bowl. Using a pastry cutter, cut and blend the mixture until it resembles coarse meal. Mix the nuts into the topping.
Preheat the oven to 350 degrees F. Bake the crust (prick with a fork or use pie weights to
keep crust from bubbling up) for 15 minutes at 350 degrees. Take the crust out and increase the temperature of the oven to 450 degrees. Add the filling to the crust and bake the pie for 15 minutes at 450 degrees on the lower shelf. Reduce the heat back to 350 degrees. Add the crumb topping to pie and bake for 50 min - l hour on the middle shelf until the filling is bubbly and the crumbs are golden brown. Let cool and refrigerate.
Serve with organic vanilla ice cream or whipped cream. Natural by Nature has the best whipped cream and if you want to go dairy-free try vanilla coconut milk ice cream. This will knock your socks off!!!!
Strawberries With Balsamic Vinegar & Black Pepper
16 ounces fresh strawberries, hulled and sliced
2 tablespoons balsamic vinegar
¼ cup white sugar
¼ teaspoon freshly ground black pepper, or to taste
Place sliced strawberries in a bowl. Drizzle vinegar over the strawberries and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for a least an hour but not more than four hours. Just before serving, grind pepper over berries.
I know it sounds weird but give it a try! It’s delicious served over vanilla ice cream or your favorite shortbread recipe.
Recipe from Allrecipes.com
1 cup raspberry jam
1 cup fresh raspberries
2 cups pecans (crispy nuts are best!)
¼ cup coconut flour
2 teaspoons vanilla
¼ cup raw honey
½ cup butter or ghee
½ teaspoon sea salt
Oil a 9 ½” tart pan or baking dish with coconut oil or butter and place a circle of parchment paper on the bottom.
In a food processor, process the pecans until they are tiny pieces (you do not want nut butter). Add the honey, vanilla, salt and mix. Add in the coconut flour and mix again. Add in pieces of the butter while the processor is running to mix it in with the batter – it’s ok if you see small pieces of the butter in the batter – just don’t over mix it.
Take the dough and press it into the oiled tart pan or dish. Press the dough into the sides and bottom of the pan as evenly as you can.
Bake at 300 degrees for 15-20 minutes or until browned. Remove from the oven and let cool.
When the crust is cool spread the jam around the bottom of the crust and place the fresh raspberries around the edges and in the middle on top of the jam.
Slice and serve or refrigerate.
Notes: Be sure to use jam and not jelly for the filling. You can purchase coconut flour at My Organic Market or Whole Foods. Look for Bob’s Red Mill or Coconut Secret brands. This recipe could be made with any berry - strawberries, blueberries, blackberries, etc. Recipe from: realfoodforager.com
1 can pumpkin puree
¾ cup sucanat
1 tablespoon fresh grated ginger
1 teaspoon cinnamon
¼ teaspoon sea salt
¼ teaspoon powdered cloves
¼ teaspoon nutmeg
Grated rind of 1 lemon
1 cup crème fraiche
Cream eggs with sucanat. Gradually blend in other ingredients. Pour into pie shell and bake at 350 degrees for 45 minutes or until custard is firm. Serve with whipped cream.
Pecan Pie Crust
1 cup pecans
¾ cup arrowroot
¼ cup butter or coconut oil softened
¼ cup sucanat
¼ teaspoon sea salt
½ teaspoon vanilla
Place nuts in a food processor and process to a meal. Add remaining ingredients and process until smooth. Press into a well-buttered and floured pie pan. Bake at 325 degrees for ½ hour. Let cool and then add pie filling and bake as directed for pie.
Recipes from Nourishing Traditions by Sally Fallon
1-cup raw pecans
6 tablespoons coconut or walnut oil
½ cup agave nectar or maple syrup
½ cup unsweetened cocoa powder
¼ cup arrowroot
Preheat oven to 350 degrees. Oil an 8x8x2 inch baking pan In a food processor, grind the pecans to the consistency of meal Transfer to a medium bowl and add the oil, sweetener, eggs, cocoa, and arrowroot. Stir to blend. Pour into oiled baking dish.
Bake 20 minutes until a toothpick comes out clean, let cool and cut into bars. Be very careful not to over bake.
From Dr. Mark Hyman’s book Ultrametabolism.
Peanut Butter Cookies
½ cup butter, softened (not melted)
1 cup peanut butter, no additives or sweeteners
½ cup honey
1-cup nut flour
¼ teaspoon baking soda
Cream butter until soft. Add peanut butter and mix thoroughly. Add remaining ingredients. Drop on greased cookie sheet and bake in 325-degree oven for 10-13 minutes. The tops should be brown and the centers soft.
Note: Add a handful of chocolate chips or shaved bittersweet dark chocolate to the batter.
You can purchase nut flours (almond, hazelnut, etc.) at Whole Foods, My Organic Market and Trader Joe’s (Bob’s Red Mill is a good brand) or make your own by finely grinding crispy nuts in a food processor. The crispy nut recipe can be found here.
Recipe from Breaking the Vicious Cycle: Intestinal Health Through Diet by Elaine Gottschall, B.A., M.Sc.
Nut Butter Cookies
1 cup crispy almonds* (or you can use raw or dry roasted)
1 cup pitted medjool dates (or prunes)
½ cup natural peanut butter (or almond butter)
1 ½ teaspoons vanilla extract
½ teaspoon of cinnamon
Pinch of salt, if needed
Place the almonds in the bowl of a food processor and pulse until it resembles a coarse meal (do not over blend – you don’t want nut butter!). Add the dates or prunes, peanut or almond butter, vanilla and cinnamon. Pulse for a couple minutes until it forms a ball of dough. You may need to add a tablespoon more of the nut butter. Taste and add a pinch of salt if needed. If your nut butter is already salted your dough may have enough salt and you can skip this ingredient.
Shape into walnut sized balls and place each ball on a piece of parchment paper. Press down with a fork to make the characteristic peanut butter cookie markings.
Makes about 20 little cookies. Keep in the refrigerator and pull out to snack on!
*Visit our blog entry on how to make your own crispy nuts
Adapted from La Mesa and Spouted Kitchen: Peanut Butter Bites
1 ½ cups all-purpose flour
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ cup (1 stick) unsalted butter, cut into ½” pieces
½ cup light brown sugar (packed) ½ cup unsulfured molasses (not blackstrap)
1 large egg, beaten
2 teaspoons grated peeled ginger
Preheat oven to 350 degrees. Coat an 8” square metal pan with a little melted butter. Line the bottom with parchment paper; lightly coat with butter. Whisk flour and next 5 ingredients in a medium bowl. Place butter in a large bowl. Pour ½ cup of boiling water over; whisk until melted. Whisk in sugar and next 3 ingredients. Add dry ingredients; whisk to blend. Transfer to prepared pan.
Bake until a tester inserted into center of cake comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool. Remove parchment.
Serve with homemade whipped cream. To make the cream: add 1 cup of chilled heavy cream and 1 tablespoon sugar to a bowl. Beat until firm peaks form. Spread over cake.
Recipe from: bonappetit.com, December 2011