Gluten-Free Blueberry-Blackberry Cobbler

Made this yesterday and it was delicious. Even the people who think they will die if they eat GF food thought it was great.

I have a habit of bagging up leftover blueberries and blackberries and throwing then in to the freezer. You know, when no one is eating them and it is time to use them or lose them? Yesterday, when I was cleaning out the freezer, I came across 8 cups of such berries. only about a quarter were blackberries. I doubled the recipe I am giving you below, so my pictures show a large cobbler...much larger than this recipe will make.


This is a recipe I manipulated from several cook books, GF and non-GF, so I guess it is my own. I'm not a fan of cinnamon with my blueberries and blackberries, several recipes called for that. I don't like cooking my filling beforehand because I like the berries to still be berries once the final product hits the table.

For the filling:

4 cups of blueberries and blackberries (whatever you decide--you can even do all of one or the other)
1/2 cup sugar
1 Tablespoon cornstarch
1 teaspoon lemon juice

Mix the sugar and cornstarch. Pour lemon juice over berries and mix. Add sugar/cornstarch mixture and coat the berries. Place into a baking pan.

GF Topping:

1 cup GF flour (I use Carol's Sorghum blend I make several batches at home and store in a canister)

1/2 cup sugar + 1 tablespoon for sprinkling
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1/4 cup melted butter
1 large egg
1 teaspoon almond extract
1/3 cup buttermilk (I use 1/3 cup milk with 1 teaspoon of lemon juice added)

Mix dry ingredients together, then add egg, melted butter and extract. Mix by hand until smooth. Drop by spoonfuls on top of the berries in the pan. Bake at 375 degrees for 40 minutes.  ENJOY!

Quick HCG Diet Approved Omelet

As I said earlier, I am working on my second round of the HCG Diet.  So far I have lost 30 pounds using the HCG Diet!  Once I get to the second stage (3 weeks of just low carb and not just low carb and low fat!), I can add  whole eggs and CHEESE to this recipe


I made an egg white omelet for lunch today using the Garlic & Herb Blend. It was divine!  Since I am still in the first stage of the diet, I wiped the pan with the  Natural Grapeseed Oil -- just enough to keep the eggs from sticking.  While the pan was coming to temperature, I added salt, pepper and the Garlic and Herb Blend to my eggs, tossed them in the pan to cook.   Looking forward to the second phase and my continued Low-Card maintenance!  Again, this is my second round with the HCG Diet (Miss Utah used it!).   Between the rounds, I maintained my weight by eating low card M-F and allowing myself to eat what I wanted on the weekends.  As the blog progresses, I hope to share more of my HCG Diet Approved Recipes using Wildtree Products and also share my low carb recipes, too.  I've just started building my blog, as you can see by my recipes I posted today. I have Christi working on a very cute blog design, too, and I can't wait to see the new design go live.  If you like my blog, click on her link for more information. She also designed our Family Blog!

Gluten-Free Brownies

Again, I am a baking snob, so just any old gluten-free brownies would not do!  I wanted a recipe that tasted like REAL, made with flour brownies!  This is the closest I could come.  You can view my Gluten-Free Brownie recipe at this link:  Pattie's Gluten-Free Brownie Recipe

Try these topped with Heavenly Chocolate Mousse for a divine gluten-free dessert creation! (Wildtree's Heavenly Chocolate Mousse is  gluten-free! )

Gluten-Free Graham Crackers

We have close family friends with Gluten Intolerance. Over the years, I have learned to bake and cook gluten-free!  I published an article with my Gluten-Free Graham Cracker Recipe back in 2008 that can be viewed here:  Gluten-Free Graham Crackers Recipe

Enjoy these Gluten-Free crackers with your S'Mores or with Wildtree's Very Berry Cheesecake Blend. They can be crumbled to make a pie crust, too!  Enjoy!

Gluten-Free White Cake

In 2009, I wanted to make a Gluten-Free cake, but it had to be based on my very favorite white cake of all time, a King Arthur Flour recipe.  You see, I am a baking snob.  I use flour from two places, Bob's Red Mill and King Arthur Flour.  All of their wheat comes from the United States and they have specialty flours for baking snobs like me.  I make my own pasta, I bake from scratch..... and until Wildtree, never used prepared mixes (save a few from Bob's or KA).  I am very particular about my food.  It must be ALL natural and contain no fillers.

You can view my Gluten-Free White Cake recipe at this link:  Gluten Free White Cake  It has passed the taste test of our gluten-free friends!
ENJOY!

Gluten-Free Gingerbread Cake

Here is another one of my recipes I published.  Gluten-Free Gingerbread.  If you like a lot of ginger, this one has some bite!  You can tone it down by adding less ginger.  To read my recipe, go to this link: Gluten-Free Gingerbread