BLUEBERRY & RICOTTA SKILLET CAKE

Maybe it’s just the hustle of life, but I know I’m not the only one who sometimes feels overwhelmed by the weight of the everyday.  I’ll look down at my list of what needs to happen today, tomorrow, this week, this month - the big projects and the small - and wonder how will I ever get it all done (and done well).  There’s always a mess (in my head or in my home), there’s always more to be done - there are always ways to be better.  I’ve always struggled with this concept - the continual pursuit for more, for better.  You’ll see these quotes about *enjoying the process* & *doing what you love*, but they don’t mention the amount of grit that goes into it all, no matter your love or dedication.  I’m often overwhelmed by the process, feeling like “will this ever be enough? will I ever feel satisfied?” 

When I have these moments, I’m usually succumbed by darkness & doubt - feeling like I can’t possibly go on.  But like anyone does when they’re knocked down - either by themselves or others - you find your way back to your feet. Maybe it’s OK that there’s no script, that I don’t have all the answers.  Maybe the concept of perfection or feeling “complete” is actually an illusion.  Although I know I’ll still strive for it, maybe some days we have to settle for good enough.  Some days the floors won’t be clean, and the deadlines will be late, but it’s good enough for today.  And we’ll see where tomorrow takes us.

BLUEBERRY & RICOTTA SKILLET CAKE (gluten-free) Serves 6-8

• 1/2 cup almond meal
• 1 1/3 cup sorghum flour
• 1 cup cornmeal
• 2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 3/4 cup turbinado sugar (+ 2 tablespoons to top)
• 1 cup almond milk, unsweetened
• 3/4 cup extra virgin coconut oil, melted and cooled
• 1 cup ricotta cheese, close to room temperature (not chilled)
• 1 teaspoon vanilla extract
• 4 eggs, separated
• 3/4 cup blueberries
• Zest of 2 lemons
• Confectioners sugar, to top

1. Preheat oven to 350 degrees.  In a large mixing bowl, whisk together first six ingredients (dry ingredients) until well combined.  In a separate mixing bowl, stir together almond milk, coconut oil, ricotta, vanilla & egg yolks. Set egg whites aside &chill separately for 10 minutes.  Mix wet ingredients into the dry until combined well.  Stir in blueberries and lemon zest, then set aside.

2.  Grease a 9 inch cast-iron or springform pan with coconut oil.  Add chilled egg whites into a stand mixer and whip on high speed for 1-2 minutes until fluffy with soft peaks.  Fold whipped egg whites, into the batter, adding a little at a time, making sure not to overmix.  

3. Add batter to your greased pan, top with 2 tablespoons raw sugar & bake for 45-55 minutes or until a toothpick entered into the center of the cake comes out clean.  Set aside to cool for 20-25 minutes before serving.  Top with confectioners sugar & serve!

This post was originally shot for CAMILLE STYLES.

SORGHUM BUTTERMILK PANCAKES WITH WHIPPED COCONUT CREAM & BLUEBERRY MAPLE SYRUP

Pancakes are usually that thing you order at brunch and regret later.  Since they're essentially dessert, you're terribly full after consuming them, then immediately hungry soon after.  We still seem to crave them in the way that they're inherently a "special" breakfast. It feels decadent compared to toast and coffee, and that's where I knew I had to make a longer lasting recipe.

These pancakes are filled with almond meal, sorghum, cinnamon and coconut oil -- making them easy to digest and a gift to your blood sugar.  Topped with a dairy-free and unsweetened coconut cream (like whipped cream but better), you will not regret making these for breakfast.

Buttermilk Poppyseed & Sorghum Pancakes with Whipped Coconut Cream and Blueberry Maple Syrup (Gluten-free, dairy-free)

Makes 8-10 medium-sized pancakes

• 1/4 cup sorghum flour
• 3/4 cup almond flour
• 1 tablespoon poppyseeds
• 1 teaspoon baking powder
• 1/4 cup coconut or brown sugar
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 1/2 cup almond milk
• 1/2 lemon, zest and juice
• 2 eggs
• 1 teaspoon vanilla extract
• *Extra Virgin Coconut Oil to fry (approximately 1/3-1/2 cup)

Preheat your oven to 300 degrees.  Whisk together all dry ingredients (or the first 7) in a large mixing bowl.  In a smaller bowl, combine almond milk and lemon juice to let stand for 5 minutes.  Then, whisk in eggs and vanilla into the "buttermilk."  Carefully whisk in wet ingredients into dry making sure to beat well to avoid lumps.  Chill batter for 20 minutes.

Heat a large skillet over medium high heat.  Add about 1 tablespoon of coconut oil before pouring approximately 1/4 cup of batter per pancake.  Once batter begins to bubble on the sides and the middle of the pancake, it's ready to flip.  Make sure pan always has enough coconut oil to coat the bottom, so add when needed.  

Once pancakes are fully cooked, add them to a paper-towel lined plate to absorb excess liquid.  Then, add finished pancakes to a parchment-lined baking sheet and store in the oven to keep warm while you continue frying.  Repeat until you have 8-10 pancakes.  Top with coconut cream, reserved fresh berries and blueberry maple syrup.  Serve warm!

COCONUT CREAM:

• 1 can coconut milk, chilled for 24 hours  (*I recommend the Thai Coconut brand

Once mixture is chilled very well, open the can and scoop out the thick cream settled at the top.  You will be left with a clear syrup which you can discard or save to bake with.

In a stand mixer, beat coconut cream well until fluffy.  Feel free to add lemon zest or powdered sugar as well.

BLUEBERRY MAPLE SYRUP:

• 1 pint blueberries (reserve 1/2 cup for garnishing
• 2 tablespoons water
• 1/2 cup maple syrup
• 1/2 lemon, juice + zest

Bring blueberries, water and lemon to a boil, then simmer until blueberries burst and thicken.  Stir in maple syrup and set aside to cool.  Use hand blender to puree until smooth or desired texture.

APPLE PERSIMMON BUTTER / BLUEBERRY. LEMon & GINGER JAM

My love for mason jars is a very public obsession.  I think my second post on this blog was about all the ways I use them.  The funny thing is, I've never been a "canning" person who used them for maybe their most natural purpose.  I like using them as storage for bulk foods, leftovers, bringing tea and coffee to work, etc.  Only until recently did I get bit by the canning bug, and I have a new appreciation for my favorite vessels.

I recently discovered Marisa's Food in Jars, the most comprehensive canning blog and one with so much mason jar eye-candy, I knew I was bitten.  The best part about these two recipes is their "urban canning" aspect, alluding to the smaller quantity.  Most canning requires pounds and pounds of fruit and a cauldron size canning pot, but not these.  Maybe these are canning recipes for the more timid canner, or maybe just one who lives in New York and doesn't have space for 8 jars of apple butter.  Either way, these are the quickest, most delicious and rewarding canning combinations that only require 1 beloved mason jar each.   Don't think I stopped at "sweet" either, quick pickles and homemade whole-grain mustard are a-comin.  Stay tuned.

BLUEBERRY JAM WITH LEMON + GINGER   (From Food in Jars)  Makes 1 pint

3 cups blueberries (1 pint approximately)

1 1/4 cup granulated sugar

1/4 cup agave nectar

1/4 cup candied ginger

3 inches ginger, slices

1 lemon, zested and juiced

1. Add blueberries, sugar and ginger into a large bowl and let sit for 1-2 hours.  For stronger ginger flavor, keep bowl in the fridge for up to 24 hours.

2. Add fruit to a saucepan and bring to a boil.  Combine with lemon juice, zest and agave.  Cook over medium heat for 15-20 minutes or until it passes the "plate test".

3. When the jam has thickened, stir in candied ginger and pour into prepared pint jar.  Apply lid and ring before processing in boiling water for 10 minutes.  Remove from pan to let cool and wait for seal to pop! Once cooled, refridgerate!

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HONEYCRISP APPLE +  PERSIMMON BUTTER  (Vegan)  Makes 1 pint

4-5 persimmons, chopped

4 honeycrisp apples, chopped and peeled

1 cup water

1/2 cup granulated sugar

1/4 cup maple syrup

1 teaspoon cinnamon

Freshly grated nutmeg

1 lemon (optional)

1. Add chopped apple and persimmonos to a saucepan with approximately 1 cup of water.  Bring to a boil and then simmer on low heat for 3-4 hours or until fruit cooks down into a butter.  Stiring occasionally.

2.  Once fruit mixture starts to thicken, add cinnamon, maple syrup, sugar and nutmeg.  You may also add the juice of one lemon for added tanginess. 

3.  Once butter is thick, pour into clean jars.  Apply lid and rings before processing in boiling water for 15 minutes.  Remove jar and let cool.  Let butter cool and listen for seal to pop.  Once cooled, refridgerate!