Blackberry Lemon Spritzer
½ cup blackberries
½ cup cane sugar
½ cup water
2 tablespoons Meyer lemon juice
4 bottles of vanilla soda (Dry is a great brand)
Fresh thyme and fresh blackberries for garnish
1. In a saucepan on the stove, bring blackberries, sugar and water to a boil.
2. Simmer for 5 minutes and allow to cool.
3. Pour through a strainer and chill thoroughly.
4. Pour into a large pitcher and add soda.
5. Fill pitcher with ice and serve immediately, garnishing with thyme and blackberries.
Baked Eggs in Crepes
Serves 4
4 crepes (gluten-free recipe below or use store bought)
4 eggs
Tomatoes
Avocado
Mayonnaise
Greens
Lime
Fresh Chives
1. Prepare a baking sheet with parchment or non-stick spray.
2. Place four crepes on the pan and spread a bit of mayonnaise in the center.
3. Crack an egg in the center on top of the mayonnaise.
4. Pull up each of the crepe sides around the egg, leaving the yolk showing in the center.
5. Bake for about 20 minutes or until egg white is set.
6. Remove from oven and place on a bed of greens with tomato and avocado.
7. Squeeze lime on top and sprinkle with chives, pepper and salt.
For the gluten-free crepes:
2 cups rice flour
½ teaspoon xanthan gum
2 whole eggs
1 ¼ cup whole milk (or alternative milk)
1 tablespoon cane sugar
1. Mix all ingredients together until smooth.
2. Allow to sit while the pan heats up to low/medium heat.
3. Using a naturally non-stick pan such as seasoned cast iron or anodized aluminum, spread about ¼ cup batter on the pan and use a small off-set spatula to spread into an 8” thin circle.
4. Cook until the top is completely dry and flip over to cook for about 30 seconds.
5. Remove to a baking sheet and continue cooking one at a time until finished with the batter.
Gluten-free Pound Cake Strawberry Parfaits
Gluten-free pound cake, cut into small cubes
Macerated fresh strawberries
Vanilla yogurt
Toasted coconut
Toasted almonds
For the gluten-free pound cake:
5 tablespoons butter
4 tablespoons cream cheese
1 ¼ cup cane sugar
5 whole, large eggs
4 tablespoons whole milk
2 teaspoons vanilla extract
1 ¾ cup gluten-free flour(I like King Arthur Measure for Measure)
¾ teaspoon salt
½ teaspoon xanthan gum
1 teaspoon baking powder
1. Preheat oven to 350˚.
2. Prepare a loaf pan by spraying with non-stick spray and making a parchment sling.
3. I use a 4x4x12” tea loaf pan but you can use a standard loaf pan.
4. In a large mixing bowl, cream sugar and butter.
5. Add vanilla and eggs, beating well after each egg addition.
6. Add milk and vanilla to batter with mixer running.
7. Combine all the dry ingredients and stir well.
8. With the mixer running slowly, add flour mixture just until well combined.
9. Pour into loaf pan and spread to even out.
10. Tap the pan onto the counter a few times to disperse air bubbles if there are any.
11. Bake for 50 mins, turn pan in oven and bake an additional 20 minutes.
12. Cool completely before removing from pan.
13. Serve as a parfait with berries, yogurt, coconut, and almonds.
