Dutch Baby Soufflé and My Not-So-Baby Sister

We took my younger sister to college this weekend. Today is her first day of her freshman year. It's so weird seeing her all grown up and going off to school. It was pretty hard on me. It was hard on all of us. I went through almost all the tissues we had brought in the car on the way home...I'm not good at holding my emotions in.

I was glad I got to drive down and help her unload. Her room looks awesome! All her posters, pictures, pillows and sheets go so well together, but don't match in an obnoxious way. Everything just sort of flows and feels comfortably eclectic. She's always had her own sense of style. She insisted on dressing herself even in preschool. I'll never forget some of her crazy outfits! She used to wear these vertical striped rainbow pants with a horizontal striped rainbow sweater, it was so cute. Now of course her style has matured a lot and she's a way better dresser than me. Whenever I wear her clothes I get compliments. She's developed a really good eye for putting cool things together.

It's been two days now since we dropped her off and I miss her so much already but I know she's gonna have a great year. She's so talented, a really hard worker and she seems to be adjusting well already. I'm really proud of her.

I have a habit of looking at recipes when I'm nervous (I'm not condoning using food as therapy but sometimes it's the only thing that seems to help) and yesterday, because I was still feeling rattled from Saturday, I decided to look for a comforting dessert to make for my family. I stumbled upon this recipe for Dutch Babies with a Chunky Blueberry Maple Sauce by One Frugal Foodie. It looked so delicious I just had to give it a try!

Here's the recipe (with a few adaptations):

Dutch Babies (Gluten free, casein free, soy free and nut free!)
serves 4-8


Ingredients:
-1 c gluten free flour blend (I used Bob's Red Mill Gluten Free all-purpose baking flour)
-1/8 tsp salt
-1 c milk alternative
-1 T Maple syrup
-1/2 tsp vanilla extract
-4 medium eggs (brought to room temperature)
-1/2 T palm oil shortening

Directions:
-Preheat the oven to 425* F

-Pour the flour and salt into a medium sized bowl. Whisk in the milk alternative, maple syrup and vanilla, stirring until well combined.

-Whisk in the eggs one at a time until incorporated

-Put the shortening in a 9" pie plate and place it in the oven for a few mins or until the shortening is melted and the plate is good and heated.

-Remove the pie plate from the oven and swirl the shortening to coat the bottom of the plate.

-Pour in the egg batter and bake for 25-30 mins.

(The batter should rise up like a soufflé in the oven but will deflate as it cools creating a lower section in the middle that is perfect for pouring the blueberry sauce over.)

Chunky Blueberry and Sour Cherry Maple Sauce (I added sour cherries because we had some leftover from my Sour Cherry Blueberry Pie with a Buckwheat Crust)

Ingredients:
-1 c blueberries
-1 c sour cherries
-1 T lemon juice
-1/2 tsp cinnamon
-1/4 c maple syrup
-1/2 tsp vanilla extract
- 1 tsp tapioca starch (or cornstarch)

Directions:
-Add berries, maple syrup, lemon juice, vanilla and cinnamon to a small saucepan.

-Bring to a boil and then reduce the heat and allow it to simmer for a few mins

-Sprinkle in the tapioca starch, whisking to combine and continue to simmer for a few mins more to thicken.

That's it! Pretty Simple right? And also on the healthy side for a dessert. There are only about 155 calories in a slice (if you divide the dutch baby into eight slices). The original recipe says it serves 2-4 people but I think it could serve up to 8 people, although I ate a quarter of the pie by myself, haha. :)

Happy Birthday Mama!

Happy Birthday Mama!

Today is my Mom's birthday, so in honor of this special occasion we baked a sour cherry and blueberry pie. 

This was our first time making a gluten free, soy free, vegan pie so I was a little worried about how it would turn out.
It ended up tasting great! The buckwheat crust had a more rustic flavor that complimented the sweet and tangy berry filling.

Here's the recipe:

Gluten Free, Vegan, Soy free Buckwheat Crust 
* We made a double crust, if you don't want a top crust on your pie halve the recipe.

Ingredients:
* 3 cups gluten free buckwheat flour
* 1 tsp salt
* 1 cup vegetable shortening (we used spectrum naturals non-hydrogenated palm oil shortening)
* 1/4 c plus 2 T (or so) cold water

Directions:
* Mix flour and salt in a bowl
* Cut in shortening until mixture resembles course, mealy crumbs
* Add water and mix until it forms a dough (Add more water as necessary but be careful not to thin it out too much)

Sour Cherry, Blueberry Pie Filling


Ingredients:
*  4 cups sour cherries
* 1 1/2 cups blueberries
* 1/4 cup tapioca pearls (or 3-3 1/2 T cornstarch)
* 1 T lemon juice
* 1 1/4 cup sugar (we used about 1 c of white sugar and 1/4 c of light brown sugar)

Directions:
* Position a rack in the lower third of the oven. Preheat the oven to 425* F
* Combine the all ingredients in a large bowl and let stand for about 15 mins
* Place half the dough in between two layers of plastic wrap (so it doesn't fall apart) and roll it out into a 13-inch round, lay it into a 9 inch pie pan, and trim off the overhanging dough to 3/4 inch all around.
* Roll out the other half of the dough (in between plastic wrap) into a 12-inch round for the top crust and set aside.
* Pour Pie filling into the bottom crust
* Brush the overhanging edge of the bottom crust with cold water. Cover with top crust, then seal the edge, and trim.
* Cut a few steam vents into the top crust
* Bake the pie at 425* for 30 mins.
* When 3o mins have passed slip a baking sheet beneath the pie and reduce the oven temperature to 350* F. Bake until thick juices bubble through the vents on top of the pie. About 25-30 mins.
* Let cool completely on a rack before serving. Store at room temperature for up to 1 day.

Serves 8

Nutrition Facts: Calories- about 610 (per slice), not exactly diet food but I'm trying to gain weight and everyone deserves a treat now and then! Besides there are a lot of good nutrients in this pie.
Buckwheat is very healthy grain substitute. (I say "grain substitute" because it is actually not a grain it's a fruit seed that is related to rhubarb and sorrel.) It is high in omega 3's, potassium, B vitamins and phosphorus and is higher in fiber and protein than wheat flour.
The palm oil shortening is better for you than regular vegetable shortening as well. It has no trans fat because it is non-hydrogenated and is a good source of healthy monounsaturated fat. It is also naturally cholesterol free!
Of course the blueberries and cherries add many valuable anti-oxidants, as well as vitamins A, C, E and beta-carotene, magnesium, iron, potassium and folate.
Of course there is a lot of sugar in this pie but it is a dessert and sugar is good for your soul.
So eat up and feel good about what you're eating! :)