Posts tagged Blueberries

Blueberry Oat Quick Bread

Blueberry Oat Quick Bread

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2 c. Blueberries
1 ¾ cup Flour
½ c. Old Fashioned Rolled Oats
1 ½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
½ tsp Cinnamon
¼ tsp nutmeg
1 cup Sugar
2 Eggs, beaten
1 cup Buttermilk
1 tsp Vanilla

Toss the blueberries with ¼ cup of the flour.
Mix remaining ingredients until blended.
Fold in blueberries and remaining four until just mixed.
Bake 50-60 minutes or until toothpick comes out clean.

 *makes 1 loaf

Quinoa Fruit Salad with Honey Lime Dressing

Quinoa Fruit Salad with Honey Lime Dressing

 

 

 

 

 

 

 

 

 

If you are looking for a new fruit salad to make this summer, give this easy and healthy Quinoa Fruit Salad with Honey Lime Dressing a try! It goes well with any summer meal and is a great way to enjoy all of the fine fruits summer has to offer.

Ingredients
1 cup quinoa
2 cups water
Pinch of salt

 

For the Honey Lime Dressing
Juice of 1 large lime
3 tablespoons honey
2 tablespoons finely chopped fresh mint

 

For the fruit
1 1/2 cups blueberries
1 1/2 cups sliced strawberries
1 1/2 cups chopped mango
Extra chopped mint, for garnish-optional

 

Instructions

  • Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
  • To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined.
  • In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.

Use your favorite fruit in this salad.
Blackberries, peaches, kiwi, raspberries, pineapple, grapes, etc. are great options!

By TWO PEAS

Individual Blueberry Crisps

Individual Blueberry Crisps


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 Ingredients

For the Berries:
2 pints fresh blueberries, rinsed

2 tbsp raw sugar (or light brown sugar)

1 tsp Gluten Free vanilla bean paste (or vanilla extract)

2 tbsp cornstarch or tapioca starch

zest of 1 medium lemon

juice of 1/2 the medium lemon (watch the seeds!)

For the Topping:

1/2 cup Gluten Free Rolled oats

1/4 cup raw sugar (or light brown sugar)

2 tbsp Gluten Free Flour blend

juice of the other half of that lemon (keep the seeds out!)

2 tbsp Extra Virgin Olive Oil (or corn, canola or baking blend oil)

Directions

Heat oven to 350 degrees.

In a large bowl, toss blueberries with other berry ingredients, coating fully. Place four 8 oz or 10 oz ramekins onto a baking sheet, and distribute the blueberries and any remaining juice evenly into the ramekins.

Using the same bowl, mix the topping ingredients together until fully incorporated. Top each ramekin with an even amount of the topping mixture, spreading to cover the berries.
Bake the crisps at 350 degrees, for 30-35 minutes, until berries are bubbling and topping is light brown.

Rest at least 10 minutes before serving.

*G-Free Foodie