Thursday, May 26, 2011

Who doesn’t love blueberries?

I love blueberries and cannot get enough of them!
A couple of weeks ago I made a blueberry coconut coffeecake. I only got one small piece, so I made a smaller one for myself and didn’t share any of it!  I dropped the first one off at one of my Sister's house and left because she had people coming over for a class.  I didn't hear anything, so I assumed no one liked it.  I thought maybe they just tossed it in the garbage.

Well, today  I dropped over to take a little food because one of our sisters was affected by the recent Minneapolis tornado. She was spending nights there because she does not yet have electricity.
So my Sister (who got the coffee cake) goes "that coffee cake was really good, whoever didn't get here early missed it".  "That was really good".   Well, that made my day.

I am intrigued by recipes that are really old and made from scratch. The inspiration for this recipe came from a Native American blog: ; post Cooking with Blueberries

Recipes that call for whole wheat or white flour are the easiest to convert. When flours like rye, semolina or graham are used, there is no real substitution.

Recipes for Blueberry Bannock, a fried biscuit, can be found in many American Indian cookbooks.
This modified gluten-free version is changed to baked and reduce fats.

Date sugar is reputed to be a lower glycemic sweetener.  It is  an unprocessed sugar made from dehydrated dates that are ground into small bits to be used as a sweetener.

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Baked Blueberry Bannock (Indian Biscuits) – Gluten Free

7/8 cups gluten-free All-purpose Whole Grain Flour Blend - Self Rising* (make your own or King Arthur flour has a whole Grain gluten free blend, which will need gum and leavening – I have not tried it)
1/2 tsp vanilla powder
3 tbsp date sugar (or maple sugar)
1/2 tsp fresh lemon juice
1/2 tsp lemon zest
3 tbsp shortening
3/8 cup fresh blueberries
1 egg

Mix all the dry ingredients including sugar.

Cut in the shortening and set aside.

Crush the blueberries to get about 1/4 cup juice.

Beat in the eggs until foamy.

Stir in the lemon juice and lemon zest.

Stir in the dry ingredients and stir just to mix.

 Divide batter evenly into a lightly greased 6 portion doughnut or muffin pan. I decided to pop a blueberry on top.

6. Bake 10 to 15 minutes until lightly browned on top and springs back when lightly pressed. The toothpick test can also be used.

7. After removing from oven, allow to cool about 5 minutes. Use a spatula to circle around the sides of the muffins to easily remove them. Feel free to use cupcake liners. This recipe does not have a lot of fat, so it sticks a little bit.

The pan cleans up very easily. It has an anodized finish, but does require a bit of shortening.

Serve immediately.

Servings: 6
Yield: 6

Nutrition Facts
Nutrition (per serving): 152 calories, 7.8g total fat, 2.9g monounsaturated fat, 1.2g polyunsaturated fat, 0g trans fatty acids, 3.3g saturated fat, 35.4mg cholesterol, 81.8mg sodium, 87.5mg potassium, 18.9g carbohydrates, 1.5g fiber, 17.4g net carbohydrates, <1g starch, 4.8g sugar, 2.9g protein, <1mg iron.

These had a soft whole wheat texture. This was my first try at making these. They will definitely be made again.

The Blog source of the original recipe has numerous great recipes. I do ask that if you use or repost any of them, please give credit to the original Blog.

Any rice-based gluten free blend will work. Add in either almond meal or a bit of bran. A purchased almond blend would also work great with this recipe.

*My whole grain mix includes the ‘the Ancient Grains’, plus potato starch. To use your favorite non-self-rising blend, add 1 tsp baking powder plus 1/2 tsp baking soda and 1/2 tsp gum, if not included in the blend.

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