Naked Berry Spread on Pancakes
Have you met Gigi, yet? We met through Brittany Angell (mastermind of Real Sustenance) several months ago and the food wavelength we share is amazing. It’s really funny how I’ll be thinking about making something and then she goes and posts something similar. Well, that means I really have to make what I was thinking, right? Right. My Lemony Slaw was one such dish. We both love simple and she really masters simplicity. As I declared on Twitter, Gigi is a genius. Just call her Genius Gigi.
I think this adoption is the most I ever made from one blogger. It was everything I kept telling myself I have to try and just never got around to it.
Last week Saturday Chaz was in Illinois for his Japanese Tea Ceremony class and I happened to open at work that day instead of close. I came home and washed berries I bought earlier that week for my Berry Beet-O-Full Juice and still had plenty left. I left them to dry while I soaked in a bubble bath. I made Gigi’s Naked Berry Bread Spreadwith those berries – blackberries, strawberries, blueberries, and raspberries. Her recipe states it’s best if the berries have never been refrigerated, but these were and I was just trying to use them up before they went bad. The beauty of the spread is that it
Kale Chips with Rosemary & Sea Salt
is just the berries. Nothing else. No added sugar or sweetener. I had to try it right after making and wound up toasting an Udi’s hot dog bun. Yes, a hot dog bun. Chaz ate all the hot dogs without the buns so I was just trying to use up the buns. The spread was incredible. I immediately decided the spread needed pancakes. So, the next morning I made pancakes from Elana’s Pantry and topped them with the spread. I sat outside on the lanai with my book and a cup of coffee. Best lazy breakfast I’ve had in a long time.
I’ve been wanting to make kale chips for a while. Especially after seeing a small amount on sale at Whole Foods for $7 and some change. Ridiculous! My best friend, Stick, makes them and we discussed her method along with getting a dehydrator. I would love a dehydrator, but another small kitchen appliance is not in the cards for me right now after having to replace my crock pot. Lo and behold, Gigi made Kale Chips with Rosemary and Sea Salt that were savory and easy. Meaning, I didn’t really have to think about it. I made about double the recipe and it was hard not to eat them all in one sitting. Yay for healthy snacks!
If you follow Gigi, you know she’s been playing with avocados and using them in baked goods and raw foods. I decided to
Choco-AVO-late Brownie with Raw Nut-Free Fudge as frosting
pair her Choc-AVO-late Brownies with her Raw Nut-Free Fudge. I fixed the fudge while the brownies were cooling and then used the fudge as a “frosting” on the brownies. I also did a sub in the brownies. I used coconut crystals instead of sugar. Coconut crystals made things less sweet for me, which I love. As a whole, the brownies and fudge came out bittersweet, which is how I prefer my chocolate these days. Chaz saw the recipe for the fudge a few days before I made it and said something like, “Avocados in fudge?” Then he joked about what is traditionally in fudge. To his credit, he did try the brownies and fudge, but I was at work when he did. He didn’t care for it. But he’s still hooked on sugar so I knew it wouldn’t be sweet enough for him.
Last but not least I made Gigi’s Tarta Marathoriza with her Basic Press-In-The-Pan Pastry. I was in heaven while pressing in the pastry. One of my favorite things to make before going gluten-free was quiche and pies. I loved making the pastry crust, rolling it out and setting it in the pan. I got that same pastry smell while pressing in Gigi’s pastry crust as I would get when rolling out gluten-full pastry. The same. The taste wasn’t the same, but I think that’s more due to the tapioca flour I have than the fact that it is gluten-free. The aroma was the same though and that is what mattered. If you’ve ever seen a conversation between me and Gigi, you know how much we love coconut creamer. I use it for everything that calls for heavy cream. Everything. The Tarta Marathoriza was like having real quiche again. I’ve had crustless quiche,
but to me, crustless quiche is just a frittata. Quiche is all about a flaky crust for me. No offense to anyone out there who makes crustless quiche! I know several of you do and I’ve made them, they are wonderful, but just not quiche to me. This was quiche. In fact, I want to make her pastry crust again and change up the ingredients for more quiche!
Yes, Gigi is a GENIUS!