Saskatoon Berry Upside Down Cake (GF)

Topping:

1/4 cup unsalted butter

1/3 cup palm sugar

1 tsp. vanilla extract

1 1/2 cups Saskatoon berries (or blueberries)

Cake:

3 eggs

1/3 cup unsalted butter, softened

1/2 cup unpasteurized honey

1/2 tsp. vanilla extract

2 1/2 cups almond flour

1/2 tsp. salt

1/2 tsp. baking soda

Coconut Cream Topping
1/2 can premium coconut milk (refrigerated to harden)
1 Tbsp. organic sugar
1 tsp. vanilla extract

Preheat oven to 350'C. In a small saucepan, over medium heat, melt the butter and palm sugar together. Whisk in the vanilla extract. Pour the mixture into a 9" round cake pan.  Set aside. 

In a medium bowl, shift the almond flour, salt and baking soda.  In a small bowl, whisk together the eggs, butter, honey and vanilla extract.  Pour liquid mixture into shifted almond flour.  With a spatula, fold the ingredients together until blended.  Pour and smooth the cake mix on top of the berries. Bake for 25-30 minutes until a toothpick inserted in the middles comes out clean. Let cool completed, then flip unto a flat serving plate.

In a small bowl, add the hardened coconut milk (do not pour liquid in the bowl), sugar and vanilla extract.  Using a hand mixer, whip the coconut milk until smooth.  Spread the topping on the cooled cake. 

Banana and Raspberry Muffins

I have not posted for quite a while! I did not have any almond flour in the house for a few weeks, but I ordered - http://www.jkgourmet.com/ some last week and was super excited when the box arrived on my doorstep on Friday.  It was like an early Christmas present arriving.  My immediate thought was about what I should make first.  I also knew that I needed to plan ahead to ensure I had enough for the Christmas baking I will be doing in mid-December.  After all, Christmas would not be complete without shortbread and gingerbread.

Here is a muffin recipe that I made last night.  These muffins turned out great and, of course, they received Michael's approval.  
  
Banana and Raspberry Muffins

3 cups almond flour
1/2 tsp. sea salt
1 tsp. baking soda

1/4 cup grapeseed oil
3 eggs
1 tbsp. vanilla
1 tbsp. coconut sugar
3 medium bananas - mashed

1 cup frozen raspberries (or blueberries)
1 tsp. arrowroot powder

Preheat oven to 350'C.  Line 12 muffin cups with parchment paper liners (or grease cups with grapeseed oil).

Combine dry ingredients in a medium mixing bowl.  In a small bowl, whisk together the grapeseed oil, eggs, vanilla and coconut sugar.  Stir in mashed bananas.  Pour the liquid mixture into the dry ingredients and combine. Sprinkle the frozen fruit with the arrowroot powder - stir to coat the fruit.  Gently fold the frozen fruit into the muffin mixture.

Fill the muffin cups evenly (about half way) with the batter.  Bake for 20-25 minutes until slightly brown on top.

Summer Berry Coconut Crisp

I made this recipe for my family supper tonight.  My mom suggested something light, so I decided that a summer berry crisp would fit that request.  This time of year can change how we think and feel about food.  In the summer there is a wider selection of fruits and vegetables to choose from and buy at local Farmers' Markets (and grocery stores).  I tend to be less hungry throughout the summer and usually lean towards lighter meals (rarely followed by a dessert).  Sometimes a dessert during the summer can be as simple as some blueberries and heavy cream, which I used to eat with my grandmother in Saskatchewan in the summer. 

I adapted the following recipe from Alana's The Gluten-Free Almond Flour Cookbook.

Summer Berry Coconut Crisp

Preheat oven to 350'F.  Grease a 7"x11" baking pan with grapeseed oil or butter.

Filling
4 cups of frozen berries (I used Saskatoons and blueberries)
1/4 cup freshly squeezed lemon juice
2 tbsp arrowroot powder (thickens the mixture)

Place berries and lemon juice in the pan.  Sprinkle the berries with the arrowroot powder.  Gently toss together.  Bake for 40-50 until it is slightly thickened.

Topping
1 cup blanched almond flour
1/4 tsp sea salt
1/4 tsp baking soda
1 cup unsweetened shredded coconut
1 cup chopped pecans
1/2 cup melted (over low heat) coconut oil
1 tbsp vanilla
1/4 cup agave nectar or honey (optional)

Combine the dry ingredients in a medium bowl.  Melt the coconut oil in a sauce pan and whisk in the vanilla and agave.  Stir the wet and dry ingredients together to form a crumble.  Sprinkle the topping over the fruit. Bake for 20-25 minutes.  Topping will be slightly brown and the berry juices will be bubbly.

Let the crisp cool for 30 minutes and serve warm with organic whipped cream (optional).