Tag Archives: food

Spiced Blackberry Crisp

6 Oct

This is a very simple crisp, and came as a result of my desperate attempt to salvage my precious homegrown blackberries, after my fridge/freezer developed an attitude problem last night.    Delicious and healthy as it is, this dish is definitely a “comfort food” or “treat.”  Even though all the ingredients are “primal approved” (even the tapioca — I checked, and Mark Sisson says so), the dish is pretty high in carbs and thus probably a good idea to save for special occasions or as a reaction to appliance malfunctions.  🙂  If you allow dairy, this is delicious served with a dollop of plain full-fat whipped ceam or a drizzle of heavy cream.

Spiced Blackberry Crisp
Makes 1 9-inch pie pan of crisp

5-6 cups fresh or frozen blackberries (if using frozen, thaw and drain first)
1/4 cup Minute tapioca
2 Tbs honey
1/4 tsp ground ginger
1/2 tsp ground cinnamon
Pinch nutmeg

Crumble topping:
2 Tbs butter
1/2 cup almond flour
1/2 cup coconut flakes
4 raw dates, pits removed
1/4 cup macadamia nuts

Preheat oven to 350F.  Generously grease a 9-inch deep-dish pie pan with butter or coconut oil.  Set pan aside.  In large bowl, combine all filling ingredients until well mixed (honey may clump a little, that’s okay) and set aside for several minutes.  Meanwhile, place all the topping ingredients in food processor and pulse until mixture has the texture of coarse, wet sand (will be clumpy).  Pour filling mixture into prepared pan and spread evenly.  Sprinkle clumps of the topping mixture over the filling.  Bake in preheated oven 20-25 minutes, until topping is golden brown and filling is bubbling.  Remove from oven and set aside to cool to room temp.  Filling will thicken as it cools.


Grokcakes (Primal Almond-Flour Pancakes)

29 Sep

Okay, so obviously Grok never ate these.  But “Grokcakes” sounds more interesting than “Gluten-Free Almond Meal Pancakes,” and it’s my blog about primal living, so.  Grokcakes it is.

Almond-meal pancakes with fresh local blueberries, butter, and a side of chive scrambled eggs.

Saturday mornings I am home alone, and pancakes have been The Saturday Morning Thing for me for a long, long time.  Before going primal, I enjoyed whole grain or oat pancakes made with Greek yogurt and flaxmeal with all kinds of adventurous mix-ins and toppings.  For the first 6wks of my primal lifestyle, I was pancake-free because I was afraid I would be terribly, terribly disappointed in primal-friendly almond-meal pancakes.  Surely the flavor would be icky!  Surely the texture would be off!  Eventually I missed them too much and started doing some research.  Once I got up the courage to try a promising recipe, I was hooked.  I’ve since made them plain, with blueberries, and with chocolate and bananas; each has been completely delicious on its own or with a little butter.  They don’t even need maple syrup or honey.  Pancake Saturdays are back!  🙂

Almond-meal pancakes with chocolate chunks, sliced bananas, a side of bacon, and a mug of Green Mountain Wild Blueberry coffee.

Almond-Flour Pancakes
Serves 2, 6-8 pancakes (recipe can be halved to serve 1)
Adapted from Low Carb Dude

1 cup almond flour (“almond meal” is the same thing)
1/4 tsp salt
1 tsp baking powder
Pinch cinnamon
2 eggs
1/4 cup milk (or coconut milk, or water)
1/2 tsp vanilla (optional)
2 Tbs melted coconut oil
Fat for frying (I prefer bacon fat or coconut oil, but butter works too)

Fresh berries (small handful)
Chopped chocolate (use 70%+ to keep it primal)
Nuts, dried fruit, dessicated coconut, spices, crumbled cooked bacon (!) etc.

Fresh banana slices
Other sliced fruit (apples, strawberries, etc.)

In large bowl, whisk together flour, salt, baking powder, and cinnamon until well combined and no clumps of almond flour remain.  Add the eggs, milk, and vanilla (if using) all at once.  Whisk to combine well.  While whisking, slowly add the melted coconut oil in a steady stream and whisk until well combined.  Add any mix-ins now if using, starting with a little and adding until it looks right; stir well to combine.  Set batter aside to rest for 5-10 minutes.  Heat griddle or frying pan until hot and melt the fat on it for frying.  Pour the batter by 1/4 – 1/3 cupfuls onto the hot griddle.  Add any toppers now if using.  When edges appear dry and small bubbles form in batter, flip pancakes and cook until golden brown on the other side.  If using toppers like sliced banana, be careful when flipping and removing from griddle, as banana can stick and cause pancake to tear.  Serve immediately.

I have Harry Potter on the brain.

22 Jan

Title:   Harry Potter Butterbeer Birthday Cake

Medium:  Cake

Okay, so I have a rule.  In addition to the Frabjous Daily, I also operate a food blog called Crumbdoodles.  Obviously, everything made for Crumbdoodles can be considered a creative act.  But, I think posting one creation on both blogs is sortof double dipping.  So, my rule is that if I cook or bake something, it can only go on one of the two blogs.  I chose to put this birthday cake on the FD because A) I made up the combination myself after researching the concept, and B) I am really stinkin’ proud of it!  🙂  According to the Harry Potter Lexicon (yes, I know where to do my research), butterbeer tastes like butterscotch.  The key flavor notes in butterscotch are butter (obviously), vanilla, and caramelized sugar, though not as strongly caramel as, well, caramel.  With that in mind, I made a dense vanilla butter cake, with homemade butterscotch custard filling, and a delicious brown sugar butterscotch frosting.  We could just call this butterscotch cake, but really, where is the fun in that?

The cake, frosting, and filling recipes came from different blog posts, but all from the same blog, Annie’s Eats (one of my favorites).  I didn’t plan it that way.  It just turned out that the recipes I liked best for all three components came from one location.  You can find the recipes here:  vanilla butter cake, homemade butterscotch pudding, and brown sugar frosting.