(makes 10 small pancakes = 2 to 3 servings)
For the Jam:
1 cup blueberries, raspberries and blackberries medly
1 tbsp Stevia
Juice of 1 lemon
Zest of 1 lemon
1 tbsp organic strawberry jam
For the Pancakes:
1 cup whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tbsp Stevia
1 tbsp Chia seeds
1/2 cup part-skim ricotta cheese
1/2 cup almond milk (or your choice of milk)
1/2 cup heavy cream
1 organic egg
1 tbsp vanilla extract
1 tsp canola oil or grapeseed oil (optional)
Juice of 1 lemon
Zest of 1 lemon
Egg Whites – 2 (optional: well whipped for more fluffy pancakes)
For the jam put your stove on medium-high heat, add berry medly to a small pot. Add the juice and lemon zest of 1 lemon and add the Stevia. Continue to stir and let the berries break down. Once the berries have been heated through, about 4 minutes, add strawberry organic jam. Cook for an additional 3 minutes to reduce and allow the mixture to thicken. Once the berry jam has thickened, remove from heat and set aside. The jam should thicken enough, that when you put some on a spoon you can run your figure down the back side of the spoon and the jam will stay sperated.
For the pancakes mix your dry ingredients together in a mixing bowl: whole wheat pastry flour, basking powder, baking soda, salt and Stevia. Add the chia seeds and mix. Set bowl aside.
In a seperate bowl combine the wet ingredients: ricotta cheese, almond milk, heavy cream, vanilla extract, canola oil, egg, lemon juice and lemon zest and mix well. Now add the wet ingredients to the dry ingredients and gently mix with a whisk. Do not overmix. In a seperate bowl wisk two egg whites until frothy and then gently mix into the batter.
Heat a nonstick pan on medium heat. Use a little oil or spray to coat the bottom of the pan. Use a 1/4 cup to drop the batter onto the nonstick pan or a ladle. Allow the pancakes to cook on each side until golden brown. Make sure you cook these through to avoid uncooked batter in the center. Add a stack of pancakes to a plate. Top with berry jam (or maple syrup)!
1 Peter 1:3
Praise be to the God and Father of our Lord Jesus Christ! In his great mercy he has given us new birth into a living hope through the resurrection of Jesus Christ from the dead…
1 Plain Pound Cake (you can buy a loaf of pound cake or make one from scratch)
1 jar good raspberry apricot jam ( or your favorite)
1 jar of lemon curd
2 half-pints fresh raspberries
1 pint fresh strawberries, hulled and cut into thick slices
1 pint of blueberries
1 lemon, juiced
1/4 cup of Stevia
4 cups of whip cream (buy pre-made or you can make from scratch)
2 tablespoons pure vanilla extract
Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry apricot jam, using all the jam, set aside. In a large mixing bowl, mix the whip cream, lemon curd and vanilla, set aside. In another bowl mix the raspberries, strawberries and blueberries with lemon juice and 1 /4 cup of Stevia, be sure to leave a few berries for decoration, set aside. Place a layer of pound cake, jam side up, in the bottom of a 2 1/2-to 3-quart glass serving bowl, cutting the pieces to fit. Layer the raspberries, strawberries and blueberries and then top with the vanilla lemon curd whip cream. Repeat the layers of cake, raspberries, strawberries and blueberries, vanilla lemon curd whip cream. End with a third layer of cake, jam side down and raspberries, strawberries and blueberries. Pipe whip cream on top and decorate with extra berries.
This dessert will be the perfect addition to your 4th of July BBQ! This recipe is so yummy and super easy! The mix of fresh blackberries, raspberries and peaches is so refreshing. The crumble adds a touch of sweetness and crispiness from the oats, and makes a perfect light summer dessert.
What you will need…
For the fruit-
1/2 cup of fresh organic blackberries
1/2 cup of fresh organic raspberries
5 organic peaches
2 tablespoons of freshly squeezed lemon juice
1/2 granulated Stevia
1/4 cup of brown rice flour (or flour of your choice)
For the crumble-
1/2 cup of raw almonds chopped
1/2 cup raw walnuts chopped
1 1/2 cups of rolled oats (gluten free)
1/2 cup of brown rice flour (or flour of your choice)
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp of salt (optional)
1/2 stick of organic butter (room temperature and cubed)
Preheat the oven to 350 degrees F.
Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon juice, Stevia and flour. Toss well. Gently mix in 1/2 cup of fresh blackberries and 1/2 cup of fresh raspberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into a large Pyrex (or ramekins).
For the topping, chop 1/2 cup of raw almonds and 1/2 cup of raw walnuts and chop into small pieces. Add the chopped nuts to the flour, rolled oats, brown sugar, cinnamon, salt and mix well. Sprinkle the crumble evenly over the fruit. Arrange the butter cubes evenly on top of the crumble. Place in the oven for 40 minutes, or until the top is browned and crisp and the juices are bubbly. Serve warm or at room temperature.
If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.Read More