Fresh Peach Pie

Ok, one last sweet peach recipe to say farwell to summer and hello to Labor Day weekend and the kickoff to the new school year and fall schedules. This one feels a bit over the top because it is so fresh and fabulous but let me tell you- it is actual a quite simple recipe.

Yep, the star of the show is peaches again. So using fresh, juicy and full of flavor peaches is a must! I don't think I would even attempt this recipe if I couldn't get my hands on the best local fresh peaches. I like to make recipes liek this as a celebration for the season. Its like like I would make this in the winter- it is truly an end-of-summer-kind of deliciousness.

It's also the best kind of dessert to make for a crowd. I don't think you could eat this pie alone ;) well maybe you could, but that's another story all together. Truly though- this pie is a beaut and deserves to be shared and loved by all. I love to top it with some fresh coconut cream whip and it's a party! I hope you have plans to savor these last few gifts to this summer season. I hope you take deep long breaths and enjoy the slowness of this weekend. I hope you don't feel the anxiety of what's next creeping in and I hope you can find joy in the simple rooting of good food with those you love. Happy baking and happy weekend!!!

Fresh Peach Pie Recipe 

(gluten, dairy, soy, seed, egg and nut-free)

This recipe is very similar and inspired by my My Fresh Strawberry Pie Recipe

Crust:

1/2 cup gluten-free oats

1/2 cup of shredded unsweetened coconut

1 1/4 cup of gluten-free oat flour ground 

(1 cup of oats in ground in high power blender to make 1 1/4 cup of flour)

2 TB of maple syrup

dash of sea salt

1/3 cup of organic extra virgin coconut oil

In a mixing bowl, mix the oats, coconut, salt and flour all together well and then add the syrup and coconut oil and mix with a fork. You should get a sticking pie crust batter that you will use your hands to press into a 9 inch glass pie pan. You will have to pressed firmly up to the tops of the pan and press firmly along the bottom. It doesn't have to be perfect looking, but do try and make the crust spread evenly over the pan. Then bake the crust in a preheated 350 degree oven for 16-18 minutes until golden brown. You may need to press a fork up to the sides again after you pull from the oven while it is still hot if the crust slide down a touch while baking. Then, let the crust cool on the counter until it is cold.

Fresh Peach Filling:

6 large fresh juicy ripe peaches (about 5-6 cups of slices), boil, blanch, to remove skins, and then slice up and mix in a bowl with 1/4 cup of fresh lemon juice and 1 TB of maple syrup, then spread out in an arranged fashion in the cooled pie crust from above...

Then in a small saucepan, finely chop up 2 MORE cups of fresh peaches with lemon juice, maple syrup, honey and pinch of sea salt and spice ...

2 cup of chopped fresh peaches

2 TB of water

2 TB of fresh squeezed lemon juice

pinch of lemon zest

1/3-1/2 cup of local honey or maple syrup or a mix of both

pinch of sea salt

1 ts. of cinnamon

1 ts. of nutmeg

pinch of cloves

pinch of ginger

pinch of cardamon 

In a separate bowl...

1/3 cup of water

1 1/2 TB of gmo-free plain gelitan (Great Lakes Brand)

When you crust is cooled, the you can place the 6 sliced peaches in the crust. Then set aside in the fridge or freezer to make the liquid sauce to pour over the peach slices...

First, put your chopped peaches and lemon juice in the pan and let cook down for a few minutes on low heat, then add your sweetener and water and keep simmering. Lastly add in the bloomed gelatin  and stir quickly to keep from clumping. Turn off the heat and let it cool down just a bit before you pour over the sliced peaches in the pie crust. 

Lastly pour the warm peach sauce over the fresh sliced peaches already in the pie crust. Use a spoon or brush to coat all the tops of the peaches and makes ure it is evening distributed. Then place in the fridge and chill for 3 hours before serving. 

When set, cut out pie slices, and then top with some whipped cream topping. A favorite easy option is using So Delicious's CocoWhip kinda like a cool-whip option. And then there is the homemade coconut cream whipping from a can ....

Homemade Coconut Whipped Topping:

1 can of full fat coconut milk (use the cream only)

2-3 TB of pure maple syrup

Chill the can of coconut milk for at least a few hours or speed up the process in the freezer. Then right before serving, open the can and scoop out the separated coconut cream on the top and pour all of the remaining coconut water in a separate container to keep and use for other baked goods or smoothies. After putting the coconut cream in a bowl with syrup, use an electric mixer and whip up the cream for at least 3 minutes until you get peaks and a thicker cream. Then you can top the pie with this cream however you like. I scooped the cream into a Wilton's pipping bag with a star tip and squeezed out some cream stars over the pie. But you can top however you like- it will taste superb no matter how you top it :)

You can sub 1-2 TB of honey for the maple syrup. And if you want, prefer or like dairy you can use just regular whipping cream whipped up to perfection. 

Well, that's a wrap on fresh peach pie! Much love and light to you as always, xoxo

Oatmeal Chia Bread

About this time every year, I start dreaming and trying to make lovely loaves of bread to eat with comforting bowls of soup. Or just to have around as a lunch or snack topped with sunflower seed butter and homemade pear butter or whatever fruit and nut you like. It's funny because when I looked back the past 3 years I have posted some form of "protein" bread in January, so I guess my instinct for bread making in January cannot be denied. This bread is no different. It is full of whole grain goodness and protein along with a hefty helping of chia seed meal to make it full of fiber, antioxidants and even more protein.

There is something about making your own bread as a gluten-free lady that makes you feel like you conquered some law of science that said it can't be done. It isn't easy, but it can be done and this one is also done without yeast, eggs, dairy and any kind of gummy addition, which is also a challenge these days. Regardless if you have failed before in the GF bread baking dept. I challenge you to try again and try and make it interesting and not always compare it to the bread from Italy, France or gourmet local bakery. Because we all know that you just can't completely compare, you are using different flours and how could you come up with the same exact result, right?! The goal is to find a bread that makes you feel like you are not settling, one that you really can say you love and that the best part is it is gluten-free.

I do have some days where I just want to stroll along the brickroad street and pick up a hearty loaf of goodness from the local baker. Especially after living over seas in the Middle East and seeing parts of Europe it seems a special simple novelty that should happen on a daily basis. I haven't found a local gluten-free bakery yet here in Grand Rapids that offers that same feel, and have only experienced once or twice in other cities while traveling. So instead of mopping and crying about it, why don't you try and make a loaf yourself. It does take some patience, and possibly some skill, but when you complete it the result is something of a feeling of accomplishment that you can only sense ever so often. Like building something from nothing or finishing a race worth running.

It is worth it. But don't take my word for it, try it out and see what happens. I bet it may not be perfect or what you intended, but just trying it will help you see that it is possible and you may find yourself trying again to perfect a recipe or try new recipes as well. I made this loaf last week to get through another gloomy day here in Michigan. Where is the snow people?! At least  if the grey was covered in white I think I could feel more romantic about winter.

In the meantime, I will be coping with some fresh homemade bread a pot of homemade soup and possible a book late into the evening. I think it is the only way to really feel the rest that winter intends for us. I hope you are finding new hopes this 2013!

Oatmeal Chia Bread Recipe

[gluten-free, vegan, nut-free and yeast and gum free]

2/3 cup of freshly ground buckwheat flour
1/2 cup of organic millet flour
1/2 cup of tapioca flour
1/2 cup of organic brown rice flour
1/2 cup of chia seed meal
1/4 cup of coconut sugar
1 1/2 ts. of baking powder
1/2 ts. of baking soda
1/2 ts. of sea salt
1/3 cup of olive or grapeseed oil
1/4 cup of blackstrap molasses

In a large mixing bowl, blend all of the gluten-free flours together with a whisk and then with the rest of the dry ingredients. You can add the oil and molasses in a pool in the middle of the dry. Then pour in the following mixture after it has sat for 5 minutes.

Separate wet ingredients:
1 cup of gluten-free rolled oats
2/3 cup of coconut milk beverage (I used So Delicious. Or sub other dairy-free milk)
1-2 TB of lemon juice
1 1/4 cup of boiling water

In a small glass bowl, pour the boiling water over the dry oats and then add the milk and lemon as well. Let it sit for 5 minutes or so to get soft and have the milk and lemon culture just a bit. Then add it to the above mixture of ingredients. Mix well and then let the batter sit for 5-10 minutes for the flours and chia to soak up the moisture and become more thick. Then grease a bread pan with coconut oil and a gluten-free flour. Pour the batter into the bread pan and smooth over like a quick bread and then top with some more flour, gluten-free oats or seed of choice.

Bake in a preheated 350 degree oven for 45-50 minutes until the bread crust is hard on top and the middle of the bread is NOT gooey to the toothpick test.

Pull from oven and let cool for 15-20 minutes before sliding from pan and continuing to let cool on a bread or cookie cooling rack. When mostly cool, then you can use a bread knife and slice thin or thick slicing depending on your preference. This bread stays well for 3 days and is great toasted the next day in a toaster oven to warm up and spread some of your favorite toast goodness on top.

Enjoy!

Much love to you and may you find rest and peace today!

Fresh Blueberry and Tomato Salsa

So, this is what happens when you have pounds of blueberries laying around and a fresh and beautiful batch of tomatoes straight from the garden. I made this the other day with hopes that they might compliment each other and I'm not super sure it does if you have more tart rather than sweet berries. But, you will have to make it soon and let me know what you think. It was also fun to make this salsa pretty much from all the ingredients in my backyard. I kinda feel like I could rough-it on my own now...well at least I could  if I wanted to just eat salsa in and on every thing.

This salsa is made with fresh tomatoes from my garden, but if that is not accessible for you you can use a 28 ounce or quart-sized jar of canned tomatoes as well. The fresh tomatoes give this salsa a strong fresh and vibrant flavor. So perfect for this time of summer when all you want to do is eat fresh and cool foods. This salsa is perfect for dipping yes, but also for topping on quinoa, millet or in wraps or other summer fav salads and such.

Can you see the blueberry specks? Well, they are there! They are not overpowering and do not turn the salsa completely blue, but it is a hidden and fresh addition to the perfect summer salsa treat.

I must warn you though... you may have 'salsa breath' after eating this fresh and amazing treat. It sneaks up on you... and it just happens. It is just more evidence of devouring it and wondering where did it all go and why so fast?!

Fresh Blueberry and Tomato Salsa Recipe
4 cups of fresh tomatoes that have been blanched to remove skins (also put through a strainer or in cheese cloth to removed access water after blanching)
1 small sweet yellow onion, chopped
2 minced garlic cloves or 1 ts. of dried garlic powder
1/4-1/3 cup of raw local honey
1 TB of extra virgin olive oil
1/2 cup of fresh chopped cilantro
1-2 TB of fresh chopped parsley
1 large lemon squeezed
1 lime squeezed
1 heaping cup of fresh sweet blueberries
1 or 2 small jalapeno peppers (with seeds for spicier or without seeds to avoid heat and make a mild salsa)

First, blanch 2-3 pounds of fresh tomatoes, any size or color will do. Use your favorite or what you got available. Then after you blanch the tomatoes in boiling water for 2-3 minutes and then submerged in cold water. Remove the skins and then set the tomatoes in a strainer and press down on the tomatoes to remove more juices and water. And when you come up with about 4 heaping cups of diced blanched tomatoes you can add those to a large blender or food processor. Then add the rest of the ingredients and then blend on high for 10-30 seconds until it is to the consistency you desire. Then serve with your favorite gluten-free corn chip. And, let the dipping begin!

My favorite and choice chips for paring with this salsa is Garden of Eatin' Blue Chips that is made with organic blue corn and is certified GMO free. Which is a super plus when consuming a grain like corn.  Plus, it doesn't hurt that the slight blue of the berries in the salsa and the blue of the chips match. I am all about good looking food :)

Hope you are enjoying the summer fruits and veggies. Local produce is always best. There is just nothing that tastes better, and those extra vitamins will have your body thanking you as well.

Hope you are well and much love!

Lime Basil Blueberry Cobbler

It's been two weeks since I posted a recipe. I know, 2 whole weeks! Goodness gracious! So much is going on lately...sunny beach days...the summer Olympics...blueberries! And personally, I have been super busy traveling with my husband for work, family reunions, and did I mention...picking pounds upon pounds of blueberries. And anyone who knows me, knows that blueberry picking and freezing is more of a full-time job than a summer pastime.

But, there comes a time when you realize that you are tired. Yes, tired. Tired of the run-around and ready for a nap. So, I have been focusing on that as well. I know as long as I have been on this healing journey I have been more aware how good rest makes a big difference to every area your life. Especially your digestion and your nerves. So I may be preaching to myself here, but "You must be intentional about resting!" Some may call it a day-off, some may call it a sabbath, but whatever you call it, it is a must for a healthy happy life.

And that's where this cobbler becomes involved...

Needless to say, actually enjoying some of the picked blueberries is a must as well. So this cobbler made for a simple summer dessert has brought much resting and enjoyment to some long summer days. That and watching Downton Abbey episodes like mad. Such a great production if you ask me. I have heard others go on about it, but haven't started watching myself till this last week. Maybe I shouldn't share that little time-sucking obsession as of late. But too late, it's true, I'm obsessed.

But, enough of that obsession...:)

And, enough of the small talk, let me share with you this lovely simple summer-time favorite.

Lime Basil Blueberry Cobbler Recipe
(gluten, dairy, soy and nut-free)

Blueberry Filling:
4 cups of fresh picked, rinsed and dried blueberries
1/3 cup of freshly squeezed lime juice
1 ts. of fresh lime zest
1/2 cup of local raw honey (or other favorite liquid sweetener)
6 large fresh sweet basil leaves, finely chopped and minced
1/3 cup of tapioca flour (or starch works too)

In a medium saucepan, put all of the above ingredients except the tapioca flour in on a low to medium heat. Let the blueberries simmer and become a hot liquidy sauce, then after 5-10 minutes slowly stir in the tapioca flour and whisk and fold together until the blueberries and sauce become a tad thicker. Take off heat and pour the blueberry and sauce mixture into a 9x13 Pyrex baking glass pan. Then mix up the following cobbler mix to put on top.

Cobbler Topping:
1 1/4 cup of gluten-free oat flour (I use 1 cup of gluten-free rolled oats and grind in high powdered blender to make homemade flour)
1/2 cup of gluten-free rolled oats
1 cup of sweet sorghum flour or other gluten-free flour mix (I use Bob Red Mill's)
3 TB of coconut palm sugar or local maple syrup
1 ts. of ground cinnamon
1 ts. of baking powder
1/2 ts. of sea salt
1/2 cup of melted organic coconut oil (or vegan butter sub)
1/2 cup of coconut milk beverage (I use So Delicious)

In a mixing bowl, mix all of the above ingredients together well and then crumble or spread it over the blueberry filling in the pyrex dish. You don't have to make it perfectly spread and it can have gaps in between the topping and the blueberries. When it bakes it will all come together. Then bake in a preheated 350 degree oven for 30-35 minutes until the blueberries are bubbling and the topping is golden brown. Then pull from oven and let cool for at least 30 minutes before spooning into serving bowls. The reason for this is because the blueberry filling is super HOT and liquidy and needs to cool down to thicken and make easier to enjoy. Serve warm with some coconut whipped cream or some of your favorite vegan ice cream.

This flavor permeated cobbler celebrates life, creativity and fresh summer flavors that will have you smiling and sinking deeper into that porch swing. There's nothing like the feeling of a full summer day filled with lots of warm sunshine and activity than with a late summer evening treat. This cobbler infuses lime and fresh basil paired alongside sweet and tart berries and you come up with a pretty amazing collaboration. Plus, no refined sugars, no gluten, dairy, nuts or soy...just a few simple fresh favorites and viola.

I must say as well, this dessert is yes, great on it's own, but what makes it even more than great is a dollop of some So Delicious Vanilla Bean Coconut Milk Ice Cream {pictured above and below}. It is not too sweet (or sweetened with fakes), has no artificials or GMO's ingredients and is creamy and perfect in every way.

July also celebrates ice cream (no surprise here) and So Delicious was generous enough to send me some of their best picks to celebrate and enjoy. My personal favorite this week is the Passionate Mango. They are my go-to Vegan Ice Cream people. They offer so may varieties and flavors and I love what the people of So Delicious stand for. Good real ingredients and true to making better options for health and our world. So thank you So Delicious for making this cobbler great. I couldn't have done it without you.

If you haven't heard of So Delicious, check out their facebook page here, and then go here and get a coupon to try one of their great treats. This month and next they are also donating some of the profits from all their ice cream products to the Brees Foundation. Which is just another great reason to eat more cobbler and ice cream these summer days.

So my friends, I hope you enjoy and relax. Work hard, play hard and then rest. Really. This summer treat is a reminder of that to me and I am so thankful to be able to share it with you!

Much love, as always!

Blueberry Zucchini Oat Muffins

I love how blueberries and zucchini are perfect for the picking about the same time every summer. And that is how this muffin recently came into existence. I just harvested my first zucchinis from the garden this week and with pounds of fresh and delicious blueberries just waiting to be eaten.... I couldn't resist.  

It also doesn't hurt that these muffins are as hearty as a bowl of oatmeal and full of enough fruits and veggies to make a snack or your breakfast worth the eating. They are moist and fresh and wonderful for the many busy days in the garden, at the beach or whatever summer fun you find yourself enjoying.

 

If you haven't guessed already, I am all about baking whole grain gluten-free goodies. And this muffin easily fits the bill. It is simple, uses only certified gluten free oats as the flour base and it is moist, chewy and everything a whole grain muffin should be. I even sneaked one with a little decaf coffee. I know, so scandalous for this reverent tea drinker. But, what's a girl to do with a hearty healthy muffin?

Blueberry Zucchini Oat Muffin Recipe
(gluten, dairy, soy, nut and egg-free)
1 cup of certified gluten-free rolled oats
2 cups of certified gluten-free oat flour
(I grind rolled 2 cups of GF oats in high powdered blender to make my own fresh flour)
2 TB of chia seed meal
1 ts. of baking powder
1 ts. of baking soda
1 ts. of sea salt
1 ts. of ground cinnamon
1 1/2 cup of freshly grated zucchini
1 cup of coconut milk beverage (I used So Delicious Dairy Free) (or other non-dairy milk) mixed with
         +2 TB of fresh lemon juice to make a "buttermilk mixture"
1/3 cup of liquefied extra virgin coconut oil
1/3 cup of local honey or maple syrup

1 heaping cup of fresh (or frozen) blueberries

In a large mixing bowl, add the rolled oats and freshly ground oat flour. Then add the rest of the dry ingredients and mix well together. Mix the coconut milk and lemon separately in a bowl and let sit for 5 minutes, and then add the milk mixture along with all the other wet ingredients. Lastly fold in the fresh blueberries and try and avoid blueberry bleeding. Mix well and let sit for a few minutes for the mixture to soak up the moisture and set well. Then use a 1/3 cup measuring cup and ladle in the batter into a muffin tins. Use muffin papers if you prefer. This recipe will make 12 large muffins or 15 small muffins. Then bake the muffins in a preheated 350 degree oven for 35 minutes or until golden brown and no gooey middles.

I have made this recipe a few times and have found that the muffins taste best when you eat them after letting them cool for at least 30 minutes. That gives them time to sit, completely bake and cool a little before eating. You could also bake them at night and let them cool overnight for a quick and easy breakfast in the morning.

That is what I did a few days ago and my son woke me up early the next morning and surprised me by eating 2 muffins all by himself. I guess he knows what's good around here, huh.

I am pretty sure those chubby toddler fingers are being used for much more good than trouble here. I couldn't resist letting him go all out and stuff his cute little face!

I hope you are staying cool and finding joy and fun wherever it may be lurking this summer!

Much love, as always!

Fresh Strawberry Coconut Custard Pie

Yes, yet another strawberry pie to tempt you with. I made this pie a few weeks ago and realized I never shared it! What! How could that be? I only wish I could share a slice of pie with you as well. Sharing this simple recipe will have to do I guess. This pie was made with the remaining fresh sweet strawberries I had laying around the kitchen a few weeks ago. Ahhhh, love. 

And now strawberries seem like ancient history with Michigan's blueberry season starting this week. Buuuuut, before we go there...Which I can't wait...(I picked 13 pounds this morning!) I must share this recipe before it's lost in time.

So, here's the 4-1-1 behind this recipe. I wanted to experiment more with agar powder and was dreaming about a yogurt pie that my mom used to make a lot when I was a kid. It was super simple with a graham cracker crust, yogurt, cool whip and fruit. So, yes, if you are into using some of those ingredients I bet you can google a recipe like that out there, but I really wanted to try and keep my pie naturally gluten-free, fresh, clean and just as yummy too!

I used my easy oat-coconut pie crust again because it just always works perfect with fresh fruit or refrigerated pie. Plus it is super simple and easy to make too! Sometimes when you find something you really like, you just keep going with it, ya know? Well, yeah. But I guess this is a new revelation for me because I seem to always be trying something new. Thankfully this simple pie has kept me grounded  as well because I didn't need to venture too far from some of my most favorite ingredients. Gluten-free oats and local honey, plus fresh strawberries with an extra topping of coconut cream- simple summer deliciousness!

Fresh Strawberry Coconut Custard Pie Recipe

(gluten, dairy, soy and nut-free)

Crust:

1/2 cup certified gluten-free oats

1/2 cup of shredded unsweetened coconut

1 1/4 cup of certified gluten-free oat flour ground (1 cup of oats in ground in high power blender to make 1 1/4 cup of flour)

2 TB of honey or maple syrup

dash of sea salt

1/3 cup of organic extra virgin coconut oil

In a mixing bowl, mix the oats, coconut, salt and flour all together well and then add the honey and coconut oil and mix with a fork. You should get a sticking pie crust batter that you will use your hands to press into a 9 inch glass pie pan. You will have to pressed firmly up to the tops of the pan and press firmly along the bottom. It doesn't have to be perfect looking, but do try and make the crust spread evenly over the pan. Then bake the crust in a preheated 350 degree oven for 12-15 minutes until golden brown. You may need to press a fork up to the sides again after you pull from the oven while it is still hot if the crust slide down a touch while baking. Then, let the crust cool on the counter until it is cold.

Strawberry Coconut Custard Filling:
2 heaping cups of washed and diced strawberries (you could also use softened frozen berries)
4 limes juiced (1/3 cup of fresh lime juice)
optional: 1 ts. of lime zest
1/2 cup of raw local  honey
1 can of full fat coconut milk
2 1/2 ts. of agar powder

2 cups of washed fresh sliced strawberries for topping

In a medium saucepan, pour in the 3 cups of fresh or frozen berries and the fresh lime juice. Keep the heat on low heat. Cook for 10 or so minutes until the berries break down and create a hot red juice along with the broken down berries. Then pour in the honey, can of coconut milk and sprinkle in the agar powder. Continue to cook of the low heat for another 5 minutes and then let cool for another 5-10 minutes before pouring into your already cooked and cooled pie crust. I think you could sub a packet of unflavored gelatin here if you prefer it, just make sure you mix the gelatin powder in a few TB of cold water first and then add it to the hot mix and stir in and coo together well.

Then right after you pour the warm creamy coconut strawberry sauce into the pie crust you can wash and cut 2 more cups of fresh strawberries and top the creamy pie mixture with fresh slices of berry. Make sure that you press the berry into the top of the pie so that it sinks into the custard after chilled. If your custard mix seems too warm and the berries are not staying put then put in the fridge for 5 minutes and pull out and then press the strawberry slices into the pie to have them stay put better.

Then, put the whole pie back into the fridge and let chill for 1-2 hours before serving. Also, you can chill a can of coconut milk if you want to make some coconut cream to top this pie with as well. Then when you are ready to serve, whip up the following coconut whipped cream to top.

Coconut Whipped Topping:

1 can of full fat coconut milk

10 drops of pure vanilla stevia extract (I used NuNaturals)

Chill the can of coconut milk for at least a few hours or speed up the process in the freezer. Then right before serving, open the can and scoop out the separated coconut cream on the top and pour all of the remaining coconut water in a separate container to keep and use for other baked goods or smoothies. After putting the coconut cream in a bowl with the stevia, use an electric mixer and whip up the cream for at least 3 minutes until you get peaks and a thicker cream. Then you can top the pie with this cream however you like. I scooped the cream into a Wilton's pipping bag with a star tip and squeezed out some cream stars over the pie. But you can top however you like- it will taste superb no matter how you top it :)

You can sub 1-2 TB of honey or maple syrup in place of the stevia. And if you want, prefer or like dairy you can use just regular whipping cream whipped up to perfection.

Then, all that is left is to serve up this perfectly chilled pie with a nice summer day. It should be stiff and creamy and cool enough to really enjoy after a hot day. Make sure that if you have leftover that you keep them under cover in the fridge for later snacking.

Seriously, don't over think this pie. Make it early in the day and have it ready for a treat after a simple summer meal of summer salads and veggies. A great ending to a perfect day.

Annnnnnddddd, happy summer days to you my friend, and I hope you find time to enjoy the simple joys of life, which would of course include some fresh strawberries and pie :)

Much love as always!

Homemade Honey Sweetened Strawberry Jam

After googling some strawberry jam recipes, along with some instruction from the pectin package, I came up with this super simple and delicious strawberry jam recipe. Not even sure I can take any credit here really... Just reporting what I did and sharing it with you all.

I wanted to use honey because raw honey mixed with fruit is just a fabulous match. Plus, honey to me seems like what a great grandma would do back in the day if she picked berries from her own field and collected honey from her own beehive. And, since I aspire to be an ol' great grandma someday ;) I decided that honey was my sweetener of choice for my jam. I know you can go sweetener-less or try even stevia extract or powder if you prefer, but I decided to try it this round with some local honey.

I bought this (Pomona's Universal Pectin). Which is pretty important if you plan on using no sugar, and want it to be like jam. Also, it has no preservatives but helps the jam stay fresh after being canned because of the amount of citric acid and pectin.

Homemade Honey Sweetened Strawberry Jam Recipe 
(all ingredients are in bold below)

First step, I washed and crushed 16 cups of whole strawberries (around 4 heaping quarts) with my bare hands (in two batches). Don't dice the strawberries because this will cause too much separation in your jam (berries on top, jelly on the bottom). Then I put the crushed berries in a very large (8.5 quart) pot on low heat with 4 squeezed limes over top and mixed through (or use 2 large lemons). Mix well and add some of the citrus zest if you prefer more flavor.

Second, add 1 1/2- 2 cups of honey to the warming strawberries. Then in the liquid of the lime juice and honey pour in 8 ts. of pectin powder (about the whole packet of the pectin which equals 8-9 ts. of powder) and 8 ts. of the calcium water solution (that is included in the pectin box mixed with water in a pint jar and then saved in the fridge for later use). Then mix well or use a whisk to guarantee that you mix all of the pectin and calcium water thoroughly into the strawberries.

Then after the strawberries start to bubble and boil, turn off the heat and let them cool for just a few minutes. Then pour the hot strawberry jam into 8 sterilized pint-sized jars or 16 8-ounce jars (that are ready to use on the counter on a clean towel). I use wide-mouth jars so to scoop out jam easier later on. Then use wet paper towel to clean the rims and sides and then use a magnetic top gripper and place each lid with the seal over the jam jar. Then use a towel and place each screw top on each lid and turn the screw top over the lid tight on the jar. Then in a traditional canning pot full of boiling water (or use a very large kitchen pot with boiling water) place 4-6 jars at a time and boil non-stop for 10 minutes. Make sure the jars are not touching and that they are submerged under the water by 2 inches.

After boiling for 10 minutes, then you can pull with a canning gripper utensil the HOT jars from the boiling water and place on a clean kitchen towel on an open space on the counter. Let cool for 8-10 hours and then check to see that the lids have sealed properly by not being able to snap or pop the lid into the jam. The lid should be stiff and not be able to make any sound when touched.

Keep in a cool place in the pantry to eat over the next year! Yummmmmmy.

You can obviously half this recipe if you do not want to make 8 pint-sized jars of jam. Or get another box of pectin and double the batch if you have the strawberries! I made 2 batches and have 16 jars to savour.

Then you can make this yummy biscuit recipe, or this one, or even this oldie, and top with some yummy homemade jam. Or use some of that jam with some leftover fresh strawberries to make this yummy dessert. Homemade strawberry jam without a huge sugar hit will make you so happy! Trust me, with fresh picked strawberries you do not need all that sugar. Honey is a very nice match to the strawberries and I love how it all turned out.

The best part is that I have lots of jam jars saved in the basement pantry to enjoy all winter long (here's to hoping I save enough for the winter months and don't eat it all before then!)

Well friends, that is how I made strawberry jam sweetened with honey and lime. What is your favorite way to make homemade strawberry jam, and what is your favorite gluten-free treat to top with some jam?

I hope you enjoy! And, if you haven't be able to get some of those fresh strawberries yet then I suggest you head to your local farmer's market very soon or even check out some local farms to see if you can pick your own before the season is gone. Hurry up though, because the season will be gone before you know it!

Much love as always!

Strawberry Jamberry Crumble Bars

I think I can call it quits. I have been picking strawberries all week long with a very busy and friendly 20 month old. We have been making our rounds to a few farms in the area and have picked around 75 pounds of berries all together. I froze about 40 pounds and made jam with about 20 and we ate the rest fresh in pies, smoothies and treats (I will share some of those recipes very soon). 

I am so glad that my son and I have been able to have fun and enjoy the process too.  There is something really healing about picking your own food. You have more ownership over each piece and you can find more appreciation for God's gift of good food from the earth. I would encourage you to do the same for your health...physically and emotionally as well. It is good for the mind, body and soul to connect with the Creator, earth and the food you eat. 

So, you see, after so many strawberries, I think I can call it quits as the 2012 strawberry season winds down this weekend. We can take a little break and wait until blueberry and raspberry season start up in a few weeks. Because Michigan has so many local farms to pick and buy your own berries I just can't sit around and watch the season slip by. It is what summer is all about at our home...

Eating your local produce has more vitamins and fresh quality because you don't have to wonder how long it has been sitting in a truck or refrigerated box in transit. I think anyone would agree that fresh from the plant just tastes better too. It must be all those fresh vitamins and antioxidants!  I am so thankful to live in a place where lots of fresh healthy farm produce is available. What a gift!

And what am I going to do with all these berries you ask?! Well, the frozen ones are reserved for mostly smoothies and other baked treats, and the jam is reserved for topping oatmeal, muffins, and other treats, and the fresh ones are just cute to have around for a few weeks and add to everything...like this yummy crumble dish. Super easy, only a few ingredients and its absolutely delish! Enjoy!

Strawberry Jamberry Crumble Bar Recipe 

(gluten, dairy, soy and nut-free)

Crust Crumble:

2 cups of freshly ground gluten-free oat flour

    *grind 2 cups of certified gluten-free rolled oats in a grinder or food processor to make flour*

1 cup of certified gluten-free rolled oats

1 cup of unsweetened shredded coconut

dash - 1/2 ts. of sea salt

3 TB of local raw honey or maple syrup

2/3 cup of organic extra virgin coconut oil

Put all of the ingredients in a large mixing bowl and mix well together with a rubber spatula or your hands. Then cut the batter in half and spread half of the dough in a 9x13 pyrex glass pan. Spread thin and press firm with a spoon or cup to evenly spread the crust over the whole pan. Then put the crust in a preheated 350 degree oven for 10-12 minutes until golden. Let cool for at least 30 minutes before adding the strawberries...

Strawberry Filling:

1 cup of homemade strawberry honey jam (I'll share my recipe version soon)

2 cups of thinly slices fresh strawberries

drizzle of honey and lime juice over the strawberries to give them a sweet juice

When the crust is cooled a bit then you can spread 1 cup of strawberry jam over the crust. I used homemade because I had it and it didn't contain cane sugar but honey. But you could use any of your favorite fruit jams if you prefer. Then after spreading jam, spread 2 cups of thinly sliced strawberries that had been sprinkled with lime juice and a drizzle of honey. 

Spread the berries over all the jam and then finally top the whole pan off with the remaining crust/crumble dough. You do not need to spread thin the crust on top, just crumble the topping with your fingers over the top.

Then bake in a preheated 350 degree oven for 30-35 minutes. Let cool completely if you want to cut into neat bars. Or scoop out the bars warm with some coconut ice cream or coconut whipped topping.

Enjoy with some iced sun-tea, outdoors or with friends! Delish!

These can be a bit messy and crumbly so you may take that into consideration. But every crumb is perfectly delicious and I hope you try out this super simple recipe before strawberry season escapes us!

Much love to you as always!