July 25, 2010
Chocolate Blueberry Cake
Michigan blueberries
Sweet, plump blueberries are all the rage in Michigan at this time of year.
I eat them every day. Most mornings, I have a bowl of blueberries with plain yogurt or kefir for breakfast.
But what can be more delicious than blueberries with chocolate?
Try this light cake with your afternoon tea or coffee.
- 1 1/4 cup whole wheat flour (white whole wheat preferred)
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground chia seeds or flax seeds
- 1/4 teaspoon salt
- 3/4 cup water
- 1/2 cup blueberries
- 1 teaspoon balsamic vinegar
- 1/2 cup date syrup, maple syrup, or other liquid sweetener
- 1 cup blueberries (for serving)
- additional syrup or agave nectar to taste
Preheat oven to 350 F. In a medium bowl, mix flour, cocoa powder, baking powder, baking soda, chia (or flax) and salt. In blender, combine water, 1/2 cup blueberries, and balsamic vinegar and blend until smooth.
Make a well in the dry ingredients. Add the syrup and the blueberry mixture. Stir until completely mixed. Pour into an oiled 9-inch round cake pan.
Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool completely before inverting onto serving platter.
Serve with blueberries on top, drizzled with additional syrup or agave.
Source: FatFree Vegan Kitchen
June 26, 2010
Blueberry Parfait
Blueberries are in season
Blueberries are in season.
One of the most nutritious and delicious fruits, blueberries can be eaten in an infinite variety of ways.
You can make this easy-to-prepare recipe with blueberries or any one of your favorite fruits for a quick and elegant dessert.
Indulge yourself or impress a guest.
| Prep and Cook Time: 5 minutes
Ingredients:
|
Directions:
- Layer yogurt and blueberries in 2 wine glasses.
- Top with chopped walnuts.
- Sprinkle grated chocolate
Serves 2
May 22, 2010
Spring Breakfast
Berries with Kefir
At this time of year, this is my favorite breakfast. I eat it almost every morning.
All kinds of berries are in season now. I buy a selection of strawberries, blackberries, raspberries, blueberries. I wash a handful of whatever kind I have that day, and place them into a pretty glass bowl. Over this colorful medley, I pour kefir (a dairy product found in most supermarkets, similar to yogurt but more liquid.) On top of this concoction, I sprinkle a handful of walnuts or a teaspoon of honey. Or both.
That’s it. It is refreshing, healthy, filling and delicious. A wonderful beginning to a warm spring day.
May 6, 2010
Jelena’s Recipes
Jelena and I
Jelena is one of my oldest and dearest friends. She is also an amazing cook and baker. These are the recipes for the cakes she made last Saturday, to celebrate my husband Jeff’s birthday.
All I can say is – the results were glorious! I am sure all our guests would agree.
Here are the recipes, in Jelena’s own words:
Blueberry Squares (an old Polish recipe)
- 1 cup (2 sticks) unsalted butter or margarine
- 1 1/2 cups sugar
- 1 tspn. vanilla
- 4 eggs
- 2 cups flour
- 2 tsps. baking powder
- 1 tspn. cinnamon
- 4 cups washed and drained blueberries
Preheat oven to 350. Mix butter, sugar, vanilla, and eggs until smooth and light. Add dry ingredients and blend well. Pour into a greased oblong pan (about 11×13). Arrange blueberries evenly on top and press down a bit with your hands. Bake for about 40-45 minutes, until toothpick comes out clean and top is nicely browned. Cool completely, dust with confectioners’ sugar, and cut into squares.
Note: Instead of blueberries, you can also try blackberries, black cherries, or chopped apricots. All work well. Enjoy!
Diablo Cake (courtesy of Ann Ramsey, a marvelous cook and wonderful neighbor)
- 14 oz semisweet chocolate morsels
- 2 sticks unsalted butter or margarine, cut up
- 6 large eggs, separated
- 1 1/3 c sugar
- 1.2 c plus one tablespoon flour
- 1 2/3 c. ground (toasted or not, but toasted are better) almonds
Preheat oven to 350 and grease and flour a large springform pan. Melt together chocolate and butter over very low heat until fully melted and smooth. Set aside. Separate eggs, and beat yolks and sugar until light. Add the chocolate/butter mixture, and then the flour and ground almonds. Mix until well combined and smooth. Beat the eggwhites (in a separate bowl) until stiff, and then gently combine with the other mixture. Pour into the springform pan and bake 45-50 minutes, until the middle is set. The cake will crack as it bakes, and that’s normal. When done, cool in the pan completely, then unmold and dust with confectioners’ sugar. Decadently delish. Enjoy!
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