The iphone 6 may have changed the way I blog. I was hesitant to get it since I do battle with the phone in general, but the Mr insisted that I would love it for the camera alone. He was right. Granted they will never surpass our pro cameras, but the ease will most definitely help me keep on top of posting. So here is my life in the kitchen as of late through the lens of my iphone...
I have made this fruit crisp three times in the last two weeks. I am obsessed. The recipe is from the book Bread & Wine. It's gluten free and fairly healthy. I eat it as a breakfast and a dessert when topped with my version of ice cream.
recipe: {from Bread & Wine with my additions}
4 cups of fruit, any will do really, but here I am using a frozen mix of blueberries, blackberries, and raspberries.
crisp topping:
1 cup of old-fashioned oats {I used gluten free}
1/2 cup raw, unsalted pecans, halved or chopped {I take mine for a fine chopping in the vitamix, which we bought at a fraction refurbished}
1/2 cup almond meal {this is my favorite to bake with}
1/4 cup maple syrup
1/4 cup olive oil
1/2 tsp salt {I used kosher, and eyeballed a little less than recommended}
Mix together crisp ingredients. Pour berries in 8x8 pan and layer the crisp topping over it. Bake at 350 35 to 40 minutes, or up to 10 min more if it's frozen, until fruit is bubbling and topping is crisp and golden. {takes me 45 min}
Have you ever made your own pesto? I have not, but found it so easy! I adapted this recipe from Little Dixie Cook. I used what I had on hand since we were sick and was not fit to run to the store. I used arugula in place of the spinach and left out the cheese all together since dairy tends to make me feel bad at times. I used gluten free corn/rice noodles, but can see using it over out trout tonight for dinner. YUM. KJ was a fan too, but the Mr and Ellie would not touch it since it was green. Monkey see monkey do.
