We spend a lot of time cooking with and eating fruit. Here are some of our favorite recipes. Some of them are our own creations and others are favorites we've found along the way!
TONYA'S SMOOTHIES/FROZEN YOGURT BARS
3 cups sliced strawberries
2 cubes of ice
1 1/2 cups vanilla yogurt
1/4 cup sugar (or less)
1/4 cup milk of choice
Crush ice in blender. Add washed, sliced berries and remaining ingredients. Puree until smooth. Eat immediately or pour into popsicle containers and freeze for a yummy frozen yogurt treat later!
3 cups of raspberries
2 cups of vanilla yogurt
1/4 cup milk of choice
1/4-1/2 cup of sugar (to your taste)
Wash and mash raspberries. Add yogurt, sugar & milk. Stir until combined. Eat immediately or pour into popsicle containers and freeze for a yummy frozen yogurt treat later.
GRAIN FREE BERRY COCONUT WAFFES OR PANCAKES
*Use this recipe as is to make waffles...with or without the berries. If you prefer pancakes, simply add more milk or applesauce/bananas until you get a pancake consistency batter.
6 eggs, separated
Great books for kids about fruit -
1 cup milk of choice
1/4 coconut oil, melted (or butter)
1/2 cup coconut flour
1/3 cup ground flax meal
2 tsp baking powder
1/4 tsp salt
1 tsp pure vanilla
1 tsp cinnamon
1 tbsp honey
1/2 cup mashed bananas or unsweetened applesauce
1-1 1/2 cups berries of choice
Crack eggs, separating yolks into one bowl and whites into another bowl. Melt coconut oil and add it, the milk, honey & applesauce or mashed bananas to the egg yolks. *Note you'll want your ingredients to be at room temperature before adding the coconut oil otherwise it will resolidify. Stir to combine. In a separate bowl mix together the coconut flour, ground flax meal, baking powder, salt, and cinnamon. Add the dry ingredients to the egg yolk mixture and stir to combine. Set aside. Using a hand or standing mixer, whip egg whites until you get soft peaks. Fold egg whites into batter until combined. Once egg whites are combined, fold in berries (if you are using frozen berries be sure to thaw before adding). Adjust the consistency of the batter to your liking. For pancakes, scoop batter onto hot, greased (with butter or coconut oil) griddle and cook at 300 degrees until golden brown. For waffles, scoop batter onto hot, oiled griddle and cook for 4 minutes. Serve with maple syrup or one of Firefly Berries fruit syrups!
GLUTEN FREE BISCUITS - This recipe is great with homemade butter & jam/jelly on top... or as the biscuit for strawberry shortcake!
1 cup almond flour
1/4 cup + 1 Tbsp ground flax meal
1/2 cup white rice flour
1/4 cup tapioca flour
3 tsp. baking powder
1/2 tsp salt
1/2 cup coconut oil
1 egg *
2 Tbsp water or milk
optional: 1 tbsp honey
Heat oven to 450 degrees. In medium bowl mix flours, baking powder & salt. Cut in coconut oil using a pastry blender (or your fingers) until mixture looks like fine crumbs. Beat egg in small bowl & add water or milk and honey, if desired, until dough leaves the side of the bowl (dough will be soft & sticky). Drop dough by tablespoonfuls onto a baking sheet. Bake for 10-12 minutes or until golden brown. Recipe makes 12 biscuits.
*These biscuits can be a bit crumbly. To combat that you can alter the recipe by using 2 eggs and a bit more of the almond flour and less of the water. You can also use 1/4 cup arrowroot flour & 1/4 cup white rice flour instead of the full 1/2 cup white rice flour. Every gluten free eater has their preference for certain flours, so you can play around with it to get the taste you prefer!
RHUBARB COFFEE CAKE -
This yummy coffee cake can also be made with a berry of your choice instead of the rhubarb. The sweeter the fruit, the less honey you will need!
APPLE & RASPBERRY CRUMBLE (WITH VANILLA CUSTARD) -
This yummy dessert is good even by itself. The custard is just a bonus.
RHUBARB BLUEBERRY CRISP -
We modified this recipe a bit to make it a little healthier... We used honey instead of sugar, arrowroot flour instead of cornstarch, our homemade grape juice instead of cranberry juice and coconut palm sugar instead of brown sugar. It turned out super yummy!
RASPBERRY BLUEBERRY BUCKLE-
This recipe is super yummy as is... but if you're looking for something a little less processed you can substitute honey or pure maple syrup for the sugar (though you may want to use a bit less than the recommended amount of sugar)... and you can use gluten free flour or almond flour instead of the regular flour.
CHOCOLATE COVERED STRAWBERRY SHAKE-
LOVE this recipe! It is a fabulously yummy twist on the traditional green smoothie. My boys didn't have a clue that the secret ingredient was spinach!
MAKING YOUR OWN GRAPE JUICE -
This is a super simple recipe... and fresh grape juice is oh, so yummy!
CANNING YOUR OWN GRAPE JUICE-
I'm not as fond of this recipe for making your own grape juice (as we do not add sugar to ours!)... but the information on how to can the juice is great! The only change I would make is that if you are in the Rochester area you'll want to hot water bath for 20 minutes instead of 15 minutes as we are higher than sea level and the times are based on sea level.
Info on Preserving Berries for Winter -
*The Year Money Grew on Trees by Aaron Hawkins -- ages 8 and up
*The Apple Pie Tree by Zoe Hall -- ages 4-8
Awesome U-Pick Blueberry Farm- Rush River Produce in Maiden Rock, WI
Yummy Organic CSA (Consumer Supported Agriculture) Farm - Featherstone Fruits & Vegetables
www.featherstonefarm.com **Tell them Tonya & Dean Sanner sent you!