Gluten Free Goodness is hosting the menu swap this week. The ingredient for the week is raspberries. I made a blueberry/raspberry cobbler last night before I even knew raspberries were the ingredient for the week. How convenient! The cobbler was simple to make and tasted wonderful. I have been craving a good cobbler for a while. The original recipe was for a peach/blueberry cobbler that I found in Eating Well. I am not crazy about cooked peaches so I changed it to raspberries. Here is the recipe:
3 Tbs. canola oil (I used 2Tbs. smart balance oil)
1 cup sorghum flour
1 tsp. guar gum
1-1/2 tsp. baking powder
1/2 tsp. salt
1 cup reduced-fat milk (I used soy milk)
1/2 cup sugar (sucanat)
1 pint fresh blueberries (or frozen)
1 pint raspberries (I used frozen)
Preheat oven to 350. Place butter and oil in a 12-inch cast iron skillet or a 9×13 baking pan. I used a stoneware 9×13 dish. Heat the oil and butter in the oven until melted and fragrant. Combine flour, guar gum, baking powder, and salt in large bowl. Add milk and sugar and mix well. Add the melted butter and oil to the batter mixture and stir to combine. Pour the batter into the hot pan. Spoon fruit evenly over batter. Bake until top of cobbler is browned and the batter around the fruit is set–about 50 minutes. Remove when done and cool on wire rack for at least 15 minutes. Serve warm.
If you want to use peaches the original recipe calls for 3 ripe but firm peaches pitted and sliced.
Now on to my menu for this week:) For some reason I am on a black bean kick lately. For today I made Yam and Black Bean Burritos. This combination sounded a little strange to me at first but it was really good. I will try to post the recipe soon.
Monday: Blueberry Buckwheat Pancakes
the rest of the family will also have salmon
Wednesday: Red Beans and Rice
Thursday: Pizza night–I will have homemade GF pizza while the rest of the family has regular.
Friday: Grilled Eggplant and Onions on GF english muffin
rest of the family will have burgers
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