Tag Archives: Dairy Free Breakfast

Cinnamon Blueberry Belgian Waffles

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I love waffles.

More specifically, I love waffles with my butter.

The only problem I have with waffles, is the waffle iron itself.

We used to have a relatively expensive waffle iron (about $100) that I absolutely hated. It cooked the waffles just fine, but if I didn’t spray it with non-stick spray the waffles were difficult to remove. The problem with the spray or any oil you put on a waffle iron is that it builds up and it’s very difficult to remove completely if you can’t take the plates out and wash them.

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So the last time we had waffles, I was at my limit with trying to clean it out with a skewer and a wet paper towel. Out to the garbage the waffle iron went because I was quite certain even Goodwill wouldn’t want it, and I began a search for a waffle iron that had removable, washable, plates.

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It’s not as easy as one might think to locate a waffle iron with removable plates.

I searched online and in stores for several weeks. Then finally, while I was wandering around Target one day, I ran across this:

The Breakfast Master

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It’s perfect. 

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And even better, it was only $39.99! Evidently you can do all kinds of things with it, but I have only used it for waffles. The cooking plates pop right out for easy cleaning…problem solved. The only thing I can think of that might be a negative is its size for larger families. It only cooks one waffle at a time. But heck, at that price, you could buy a couple and your pocket-book will still be happy.

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Cinnamon Blueberry Belgian Waffles

**1 3/4 Cups Artisan Flour Blend

1 Tablespoon Baking Powder

1/4 teaspoon Kosher Salt

1 1/2 teaspoons Ground Cinnamon

2 Eggs, separated (whites whipped to stiff peak)

1 3/4 Cups Almond Milk

1 1/2 teaspoons Pure Vanilla

1/2 Cup Dairy Free Butter, melted

1 1/2 Cups Frozen Blueberries

**I substitute the cornstarch with arrowroot flour, make sure you read the substitution directions

Preheat Waffle Iron.  Mix together flour, baking powder, salt, and cinnamon in a medium-sized bowl. Add the egg yolks, almond milk, and vanilla and stir until combined.  Add the melted butter, stir to combine. Whip the egg whites in a separate bowl until stiff peaks form, carefully fold the whites into the batter.  Fold in frozen blueberries.

Cook according to your waffle maker’s instructions. I cook mine until there is no longer steam coming from the waffle iron. I like them lightly crispy on the outside.

Top with dairy free butter, pure maple syrup, and blueberries.

This little neighbor joined me for breakfast this morning.

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Crumb Cake

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Guess what we woke up to this morning?

More snow. And I’m told there’s 8-12 more inches on its way.

Normally, I wouldn’t mind because snow is gorgeous when it’s falling from the sky and blanketing the trees.

But I really only love it during the months of December and January.

Now it’s just getting kind of annoying.

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One plus, is that my husband’s flight to DC was cancelled. Now he’s able to stay home all week. Although, he still works from his home office, it’s still nice to hear him clunking around upstairs.

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Looks like today will now be a baking and house cleaning day.

Happy Snowday…I mean Wednesday!

~ April

Crumb Cake

For the topping:

3/4 Cup Artisan Flour Blend

1/2 Cup Dark Brown Sugar, packed

1/4 Cup Gluten Free Oats

1 teaspoon Ground Cinnamon

1 teaspoon Pumpkin Pie Spice

1/2 Cup Dairy Free Butter

For the cake:

1 1/2 Cups Artisan Flour Blend

3/4 Cup Granulated Sugar

2 teaspoons Baking Powder

1 teaspoon Kosher Salt

1/4 Cup Dairy Free Butter, plus more for greasing pan

1 Large Egg

1/2 Scant Cup Almond Milk, plus 1 heaping Tablespoon Almond Milk Yogurt 

1 teaspoon Pure Vanilla Extract

Preheat oven to 375 degrees and butter an 8 inch square baking pan. Make the crumb topping by whisking all of the dry ingredients and then crumbling in the butter with fingers. Work it in gently until it resembles medium-sized crumbs.

Next, make the cake. Whisk all dry ingredients together in a medium bowl. Blend all wet ingredients except the butter, and add to dry mixture. Add butter. Fold with a rubber spatula until just combined and spread evenly in buttered pan. Top with crumb mixture and bake for 30-35 minutes or until toothpick poked in center comes out clean. Start checking at 25 minutes.

Serve warm with a dollop of butter on top.

Peanut Butter & Shaved Chocolate Pancakes

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You are only allowed to have thoughts of pure bliss when you eat this breakfast.

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Pure. Comfort. Food.

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If you’re concerned…

Tomorrow, you can take the stairs.

Or do a few extra sit ups, or amp up the elliptical.

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But for today, just enjoy your breakfast with no strings attached.

Peanut Butter & Shaved Chocolate Pancakes

*This recipe is adapted from the Artisanal Gluten-Free Cooking Cookbook

1 Cup Artisan GF Flour Blend

(I made a 12 cup batch, substituted the corn starch with arrowroot, and did 4 cups of brown rice flour and 1 cup of white rice flour because I ran out of brown.)

1 Tablespoon Sugar

2 teaspoons Baking Powder

1/2 teaspoon Kosher Salt

1 egg

1 Cup Almond Milk

1 teaspoon Pure Vanilla Extract

2 Tablespoons Dairy Free Butter, melted

Organic Crunchy Peanut Butter

Dairy Free Chocolate, shaved (about 1 ounce)

Pure Maple Syrup

Whisk the flour, sugar, baking powder, and salt in a medium bowl. Add the egg, milk, and vanilla and mix gently. Add the melted butter and mix just until ingredients are combined.

Grease a medium hot skillet with non-dairy butter. Cook on the first side until bubbles have formed on the surface and gently flip.

Top with peanut butter, shaved chocolate, and drizzle with pure maple syrup.

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Breakfast Parfait, An Embarrassing Moment, & A Head Scratcher

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I talked the new owner of Blueberry Fields, a local health food store, into ordering me the almond milk yogurt I like. They had never heard of Amande or any yogurt made from almond milk. Maybe it’s a West coast thing?

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I assured him that it’s leaps and bounds above any goat’s milk yogurt or soy yogurt that I’ve tried. He was very kind and said he would be happy to order it in and see how it does with his other customers. The next week when I went in to pick it up, he and his staff were even able to give it a taste test because as I was grabbing them out of the cooler, one fell to the floor, split open, and sprayed all over his shoe.

I layered the yogurt with homemade granola. You can find my recipe here.

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As the yogurt fell through the air in slow motion, hit the ground with a thud, splattering his shoe…I muttered “$hit” under my breath, apologized profusely and offered to pay for it.  One of those awkward moments where you’d like to close you’re eyes and pretend no one can see you like small children often do.

But, as I like to believe, everything happens for a reason even if the reason makes you feel like an idiot. They tasted it and liked it, so if it’s a hit with other customers, then I should be able to buy it on a regular basis!

It’s the little things in life, people.

Speaking of the little things in life. Here’s a little peek out the kitchen window from a few days ago. It stopped me in my tracks as I walked through to make a cup of tea. 

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I went shopping in Keene on Thursday, all by myself for the second time…I might add. Might sound slightly ridiculous to you adventurous souls out there, but driving around here is nerve wracking. It’s kind of dense as far as trees and such so it’s hard to get a grip on land marks. I’m used to wide open spaces where I can at least see which direction I’m headed.

There’s also a lot of roundabouts, they call them something else, but I don’t remember what. They make my armpits sweat. But I’m getting used to it and I have Telenav that stops me from getting too lost (when it works), so I’ve been venturing out on my own and getting to know the area a bit.

An example of a rather tame roundabout. The roundabouts on Main street in Keene…not always so tame.

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While I was doing a little shopping at Colony Mill Marketplace (they have a wonderful bookstore) an older woman overheard me say to the cashier that we had recently moved from Washington state. She asked where and I told her and it turns out she lived about an hour from where we used to live. We chatted for a minute and basically she told me she doesn’t like it here, and even drove the comment home with a very disapproving look on her face. She was shocked to hear that we love it so much. Shocked! 

I didn’t want to get into the reasons as to why she doesn’t like it here, because frankly, I hate to spread that kind of negative “stuff” and I don’t like it when people spread it to me either. So I paid for my things, said “nice meeting you”, and high tailed it out of there.

Here’ s a gorgeous sunset off our back deck. Isn’t it just awful here in New Hampshire?

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As I did a little mental inventory on the drive home, I thought to myself, “What’s not to like?”. Genuinely nice people, absolutely gorgeous surroundings, no state income tax or sales tax, the “live free or die” mentality, as much gluten-free eating out as we like, a palpable pride in the communities, lakes everywhere, hiking and trails everywhere, Boston, New York City, the ocean, Canada and Europe…all within a reasonable distance. There’s something for everyone!

And in case you need more convincing…

20 Reasons to LOVE New Hampshire

Peanut Butter Maple Rolls

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Peanut Butter & Pure Maple Syrup

A Marriage Made In Heaven!

 As I photographed this recipe with my iPhone…I couldn’t help but be torn between conflicting feelings of irritation and excitement.  As I explained in my last post, my camera is broken, yet again.

My feelings of irritation are probably obvious; my iPhone doesn’t quite hit the mark for food photography, something I’ve really learned to love and is equally as much a part of my blog as the recipes.

The excitement however, comes from the sweet, sweet, knowledge that my new camera will be arriving Friday. Yes, I ordered myself not only a new camera and lens kit, but a new, stronger, zoom lens.

The zoom lens isn’t for cooking, of course. Have I told you that New Hampshire has absolutely gorgeous birds? Just over the last few days we’ve had Blue Jays, Black Capped Chickadees, Dark Eyed Juncos, Red Breasted Nuthatch, and a breathtaking Cardinal visiting our bird feeders in the backyard. My neighbor informed me that we’ll be seeing at least 100 different species of birds throughout the year.

I love to watch birds. In fact, I could stand at the back windows and watch birds all day. I could cook all day, watch birds all day…not a bad life here in the granite state.

But alas, reality calls and a dusty house and laundry await me.

See you soon ~ April

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Peanut Butter Maple Rolls with Streusel Topping

4 Tbsp. Earth Balance Soy Free Natural Butter Spread

1/2 Cup Sugar

1 Cup Almond Milk,warmed but not hot to the touch

2 Eggs

1/2 Cup Canola Oil

2 tsp. Pure Vanilla

1 1/2 Tbsp. Yeast, stirred gently into the warmed almond milk

1/2 Cup Buckwheat Flour

1/2 Cups Sorghum Flour

1/2 Cup Mama’s Almond All Purpose Almond Flour

1 3/4 Cups Potato Starch

3/4 Cup Tapioca Flour

4 tsp. Xanthan Gum

4 tsp. Baking Powder

1 Good Pinch of  Kosher Salt

1 16 0z. Jar of Organic Crunchy Peanut Butter

1 Cup Dark Brown Sugar, packed

1/4 Cup Pure Maple Syrup

Streusel Topping

1/4 Cup Earth Balance Soy Free Natural Butter Spread

1/4 Cup Granulated Sugar

1 Heaping Tablespoon Dark Brown Sugar

1/2 Cup Mama’s All Purpose Almond Flour

Pinch of Kosher Salt

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Cream the butter and sugar in a mixer. Add the eggs, oil, and vanilla, and set aside (do not mix). Warm the almond milk and add yeast. Set aside.

In a large bowl add the buckwheat, sorghum, all purpose flour, tapioca flour, and potato starch. Whisk. Add the xanthan gum, baking powder, and kosher salt. Whisk again to combine.

Pour the almond milk yeast mixture into the bowl with the other wet ingredients. Mix, scraping down sides to combine thoroughly.

With the mixer on low, slowly add the dry ingredients until incorporated. Scrape down sides and mix on medium to high for 1 minute.

Flour parchment paper and place dough on parchment. Sprinkle with flour.

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Pat out dough and roll out with a floured rolling pin to about a 1/4 inch thickness.

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Spoon half of the peanut butter onto the dough. Carefully spread the peanut butter with the back of a spoon. Add the remaining peanut butter and connect “the dots” with the back of the spoon. Once the majority of the dough is covered, it will be easier to smooth.

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Sprinkle the peanut butter with the dark brown sugar.

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Carefully roll the dough.

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Slice and place into a prepared 9×13 baking dish. Set aside.

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Place all of the streusel ingredients in a medium bowl and crumble together with fingers quickly until it resembles course crumbs. Sprinkle over the top of the rolls. Cover the rolls with oiled plastic wrap and allow to rest in a warm place for 30 minutes.

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Drizzle half of the pure maple syrup over the rolls.

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Bake at 350 degrees for 30 minutes or until toothpick comes out clean. Start checking at 25 minutes.

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Remove from oven and drizzle with remaining maple syrup.

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Playing Catch Up

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I awoke to 393 blog posts in my email box this morning. I’m a bit behind. Life is crazy busy around here. I won’t bore you with the details, it’s just life as we know it right now. Somehow the moments speed by and get sucked up into the clouds never to return, and before I know it, I’ve only accomplished three things on my 20 item to-do list and I wake up to 393 emails, dogs that want to be walked before my normal morning routine, people who want to see the house before I’m ready… You know, life.

Usually I check in each day to see what’s going on in the blogging world. There are so many talented and creative bloggers out there, it’s impossible to just follow a few.

Knowing full well that my to-do list was going to remain right where I left it…undone, I made myself a hearty breakfast this morning and made my way up to my office with dogs in tow. “Just give me a bit and we’ll go to the park and chase the ball!”

As I ate my breakfast, I went through each post in my in box. No rushing, no skipping, just taking the time to savor each post and all of the hard work and creativity that goes into putting one’s self “out there” for all the world to see and comment. In case you don’t have a blog, you may not know that it can be a little nerve-wracking being a blogger. Many food bloggers share their lives on their blogs as well as what’s cooking in their kitchen. I especially love to read those! It’s almost like I’m sitting at their kitchen counter with them visiting and catching up on what’s new in life.

So today, I’m going to share my breakfast and bit of my blogger in box with you. You’ll be amazed, just as I am every day at the talent in this world, the honesty, the creativity, and the beauty.

Here are just a few I love, enjoy!

From The Bartolini Kitchens

Two Peas And Their Pod

Hogwash – Thoughts On Food And Life

Katie At The Kitchen Door

Proud Italian Cook

Confessions Of A Cookbook Queen

How Sweet It Is

One Good Thing By Jillee

Heather Eats Almond Butter

Women Living Well

Delighted Momma

Marc and Angel Hack Life

Savoring Every Bite

Inspired RD

Just A Smidgen

Bake At 350

Hotly Spiced

Lexie’s Kitchen

The Kitchen’s Garden

Foodie With Family

Joy The Baker

Bloggers Breakfast

Organic Baby Yukon Gold Potatoes, quartered lengthwise

Organic Broccoli Florets, pulled apart

Organic Sugar Plum Tomatoes, sliced lengthwise

Organic Sweet Onion, diced

Organic Red Bell Pepper, diced

Organic Kale, stem removed and sliced

1 Organic Egg, over easy

Organic Olive Oil

1 Garlic Clove, minced

Kosher Salt & Freshly Ground Pepper to Taste

You know the drill. Just make sure you saute the potatoes in olive oil until tender before you add the other vegetables. Remove the saute from the pan, cook egg over easy.

Women, Power, & A Breakfast That’ll Knock Your Socks Off

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What is it about “those” women and power trips?

You know exactly the type of woman I’m talking about. The type of woman that makes us look at our close girlfriends and say, “She’s one of those”. There’s usually one on every committee, the grumpy one, the one that is such a stickler for rules that it surpasses logic, the one who always talks first and has the last word, the one who doesn’t like anyone’s ideas but her own, the one who the entire world revolves around, the one in every church bible study that thinks it’s a personal counseling session, that one overly enthusiastic, volunteer at your child’s school who the school loves, but the other mothers all roll their eyes at because they know what she’s all about. Heaven forbid you give them a title of head volunteer, president of such and such, or leader, then you’re really in for it.

The problem though, is that they’re sneaky. They volunteer for things that others don’t want to do. The things we think to ourselves, “There’s no way I’m doing that, I’m too busy and I don’t want to take on that responsibility.” And then… we find ourselves stuck with a highly annoying know-it-all that succeeds in being the thorn in everyone’s side.

You know the one?

What is it that we are lacking as women, that some of us need to have this control and this hunger for attention? This need to irritate everyone around us, even if it causes us give the rest of the female population a bad name? How is it that some of us are so focused on what we are doing that we don’t even notice how our behavior and attitude affects the people around us?

How it alienates us from each other?

We all like to have control over our lives. But when that need for control takes over your personality and turns you into a self-serving, unpleasant person, it spreads like a dark cloud around everyone you’re with. Something that those personality types don’t seem to understand…most people don’t like people like that. Sad really. Because their behavior just further alienates them from the very people from whom they are seeking attention.

What do we do about that? 

Well, I certainly don’t have all the answers, or even a few, but I can tell you what I did.

I woke up this morning. Did my morning routine and went straight to the kitchen and started baking. Some of my best work comes when I’m frustrated or annoyed and need to let off a little steam.

I’d probably be much thinner and in better shape if I liked to work off steam by running 10 miles or getting in touch with my inner calm self by doing 2 hours of yoga…but such is life. I prefer baking, cleaning, and gardening when I have a thorn in my side.

Apple Cinnamon Pull Apart Bread

4 Tbsp. Earth Balance Natural Butter Spread

1/2 Cup Sugar

1 Cup Almond Milk,warmed but not hot to the touch

2 Eggs

1/2 Cup Canola Oil

2 tsp. Pure Vanilla

1 1/2 Tbsp. Yeast, dissolved in the warmed almond milk

1 Cups Sorghum Flour

1/2 Cup Mama’s Almond All Purpose Gluten Free Flour

2 Cups Potato Starch

1/2 Cup Tapioca Flour

4 tsp. Xanthan Gum

4 tsp. Baking Powder

1 tsp. Sea Salt

Filling:

2 Gala Apples, diced (about 2 1/2 cups)

Juice of 1 Lemon

About 1/4 cup to 1/2 cup Dairy Free Butter

1 Cup Packed Dark Brown Sugar

3 Tablespoons Cinnamon

Pinch of Kosher Salt

Frosting:

1 1/2 Cups Powdered Sugar

About 3 Tablespoons Dairy Free Butter

1 1/2 teaspoons Almond Extract

About 2 teaspoons Cinnamon

Almond Milk for Thinning

Preheat oven to 35o degrees. Cream butter and sugar in an electric mixer on high until thoroughly combined and fluffy. Warm the almond milk lightly, not hot and add yeast. Stir and let rest while you’re measuring the flours, etc. The yeast/milk is ready when it is bubbly on top. About 5 minutes or so.

Measure the sorghum flour, almond flour, potato starch, tapioca flour, xanthan gum and salt in a medium bowl and whisk together. Set aside.

To the creamed mixture, add the eggs, oil, and vanilla. Mix thoroughly, scraping down the sides once or twice. Add milk/yeast mixture. Mix on medium speed until combined.

With the mixer on low, slowly add the flour and scrape down bowl. Mix on high until thoroughly combined (about 1-2 minutes). Dough will be sticky.

Next, flour a piece of parchment paper and scoop dough out onto paper. Flour the top of the dough and pat down. Flour a rolling-pin and roll the dough into a 24×15 oblong “ish” form.

For the filling, place the butter in a small dish and stir until softened enough to spread with the back of a spoon. Spread the butter carefully over the entire surface of the dough.

Sprinkle the apples as evenly as possible over the butter. Crumble the brown sugar over the apples evenly and sprinkle with cinnamon.

Carefully slice the dough into 4 rows lengthwise and 6 across. Spray a non-stick bread pan lightly with oil.

Stack the first row (lengthwise) on top of the second row. Stack the third row on top of the fourth row. Taking two slices at a time, hold the pan on end and begin stacking dough two pieces at a time until all of the dough is in the pan.

Spray a piece of plastic wrap with oil and cover the dough loosely. Allow to rest in a warm place for 30 minutes. Then remove plastic and bake in a preheated oven for 40 minutes. (I use convection.)

While the bread is resting, prepare the frosting.

Melt butter in a small bowl, add sugar, almond extract, and cinnamon. Whisk with a tiny whisk or fork until combined. Add almond milk a teaspoon at a time until it reaches drizzling consistency. But not too thin!

Remove bread from oven (you can even do a happy dance like I did, because I was so thrilled it turned out), allow to rest for 5 minutes. Slide a knife around the edges and carefully remove from pan onto a plate or board.

Drizzle with frosting and serve. Can be served warm (unbelievable) or at room temperature (still unbelievable).

(Megaphone photo courtesy of SheMarketer)

The Early Bird Gets The Worm

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Extra healthy sustenance for an early morning and a productive day in the garden.

Power Packed Breakfast Granola

I haven’t had to use an alarm clock to wake me since I was a teenager. It’s wonderful not having to be awakened by a horrible buzzing sound if I have something important planned for my day. Typically, this “inner alarm clock” works in my favor. I’m a morning person and enjoy getting up quite early and doing my own thing for a while before the rest of the house starts to stir.

However…

Sometimes this inner alarm has a sense of humor and gets stuck on east coast time or something and decides to wake me way, way earlier  than any “early bird” would like.

For the past week and a half it’s been 2:30 in the morning. On. The. Dot. 

Yep, not really the ideal time.

So to fix my inner clock I try to just remain in bed with a blank mind (yeah right!), and try my hardest to fall back to sleep until my inner alarm remembers that I am to wake up at 5:00, not 2:30.

This lying in bed with a somewhat blank mind (imagining myself soaking up the sun on the beach in Kauai), had worked until this morning. So after an hour of staring at the ceiling and twiddling my thumbs, I finally just got out of bed.

It ended up being a very productive morning, actually. I was able to catch up on blog posts from my fellow bloggers, ooohhhinng and awwwwing over all of their amazing recipes upon recipes upon more recipes, stories and more stories, and gorgeous words, photographs and beautiful music to start my morning. Then, I wasted an incredible amount of time on Facebook looking at posts and chatting with other early birds. Finally, I snuggled into my favorite chair to do my morning bible study and journal. I started journaling again about 8 months ago after not doing it for about 25 years. I love it. I can’t imagine beginning my day without it. It’s just me and God, having an incredible conversation. Right now I’m also reading two devotionals. Jesus Calling and The Confident Woman. Such insight. And such an incredible way to start the day. On the right foot. Because we all know how the day can go when we start off on the wrong one.

Here’s a little something to give you some extra energy for your day, in case your inner alarm is also playing tricks on you:                                                                                                                   

Extra Energy Smoothie with a side of Granola

*Inspired by Yes I Want Cake

(This makes 2 – 16 ounce servings)

1 -1 1/2 Cups Almond Milk

1/2 Cup Fresh Organic Strawberries

1 Cup Mixed Organic Frozen Berries (Blackberries, Blueberries, Raspberries)

1 Cup Pineapple TidBits

1 Organic Banana

 2 heaping Tablespoons Organic Raw Almond Butter

2 Nice Sized Handfuls of Organic Spinach

Ice

Place in a heavy duty blender and blend until smooth. Serve with a side of granola to sprinkle on top or mix in for extra oomph and texture.

Maple Grove Farms Gluten Free Pancake & Waffle Mix

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I found a new gluten-free product while wandering around my local grocery store (Fred Meyer) the other day. Well, it’s new to me anyway. I was with my mom and we’ve decided that we like to grocery shop together because for whatever reason, when we’re together, we take more time to look through each aisle and always find things we haven’t come across while shopping by ourselves.

I found this mix not in the gluten-free section, but in the tiny sugar-free/diabetic section. Not sure why it happens to be there because there’s sugar in the mix…but that’s where it lives, alongside Maple Grove’s gluten-free brownie and cake mixes that I also didn’t know existed.

I used the mix to make pancakes this morning. They have a very nice consistency and cook up fluffy, not flat and dense, like a lot of other pancake and waffle mixes I’ve tried. I used almond milk in place of the 1 1/3 cups milk the recipe asked for. They are very flavorful and remind me a little of the way yellow cake tastes. They taste sweet but are relatively low in sugar with only 45 grams in the entire box (15 four-inch pancakes).

They are made with long grain wild rice, soy flour, leavening, natural flavor (which I’m assuming is probably vanilla since it tastes like yellow cake mix) a little cornstarch and xanthan gum. It doesn’t have a gazillion additives, which is nice.

While I prefer a less sweet pancake mix, I still enjoyed these and the mix will be great to have available in the camping trailer this summer.

Berry Clementine Snack Cake

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Berry Clementine Snack Cake

For The Fruit:

1/2 Cup Dairy Free Butter

2 Cups Frozen Blueberries

1 Tablespoon Sugar

For The Batter:

1 1/4 Cup Almond Flour

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1/4 teaspoon Xanthan Gum

1/4 Cup Sugar

2 Eggs

2 Tablespoons Clementine Zest

1/4 Cup Clementine Juice

1/4 Cup Dairy Free Butter, melted

About 1/4 Cup Sliced Almonds

About 1 1/2 Tablespoons Raw Sugar To Sprinkle On Top

Preheat oven to 325°.

1.  Melt butter in a medium sauce pan and add the blueberries and sugar. Simmer softly for about 7-8 minutes. Remove from heat.

2.  In a large bowl combine the remaining ingredients (minus the almonds & raw sugar) and mix until just until smooth. 

3.  Pour half the batter into a square baking pan.

4. With a slotted spoon, cover the batter with the berries, then add about 2/3 of the juice over the berries. You will have a little left over.

5.  Top with the remaining batter and sprinkle with the almonds and sugar.

6.  Bake for about 35 minutes. You want to remove it from the oven when the middle is just done, maybe even slightly underdone.

Serve on its own or with almond milk.