Gluten-Free Berry Crumble

Ingredients:

Crumble:

1 C Pamela's Gluten-Free Bread Mix (or other GF baking or all-purpose blend)
1/8 t Fine Sea Salt
Scant 1/2 t Baking Powder
Scant 1/2 C White Sugar
6 T Cold Butter, unsalted
3/4 t Vanilla Extract
1 Large Egg Yolk
1/2 t Apple Cider Vinegar

Fruit:

1 C Fresh Blueberries
1 C Fresh Raspberries
1 C Fresh Blackberries
1 1/2 t Fresh Lemon Zest
2 t Fresh Squeezed Lemon Juice
1/3 C White Sugar
2 t Cornstarch

Directions:

Preheat oven to 375 degrees F.

Grease an 8x8-inch baking dish (2 quart).

In a large bowl, combine flour, salt, baking powder and sugar. Whisk to combine. Cut in butter until mixture resembles coarse crumbs. Add vanilla extract, egg yolk and apple cider vinegar. Stir in with a fork. Use hands to finish mixing until dough can just be squeezed into clumps. Add cold water as needed to reach this consistency.

Press about 2/3 of this mixture down into the baking dish to form the bottom crust.

In another bowl, combine berries, lemon zest, lemon juice, sugar and cornstarch. Mix together until sugar and cornstarch are dissolved.

Pour berry mixture over bottom crust. Sprinkle remaining dough on top.

Bake for 45 minutes or until top is slightly golden and berry mixture is bubbling up the sides.

Remove from oven and allow to cool for 30 minutes before serving. Serve with a generous scoop of vanilla ice cream!

Yield: 6 Servings

Note: If you like more crust, double crust recipe and use half on top and half on bottom. Entire recipe can be doubled and baked in a 9x13-inch casserole dish.

* Adapted from https://www.allrecipes.com/recipe/264590/the-ultimate-berry-crumble/

Summer Slaw

Ingredients:

4-5 C Cole Slaw Mix (or 3 parts shredded cabbage to 1 part shredded carrots)
1 T Apple Cider Vinegar
1/2 C Primal Kitchen Avocado Oil Mayonnaise
1 1/2 C Cooked, Drained Beans (kidney, black, pinto...you choose!)
1 t Celery Seed
1 t Dill Weed
1/2 t Salt, or to taste
1/4 t Pepper

Directions:

Combine all ingredients. Cover and chill for at least two hours in refrigerator or overnight. Check to see if more salt is needed before serving.

* Variations: Add diced radishes, sliced black olives, or diced red onion! Try using two colors of cabbage!

Sugar-Free Pumpkin Spice Chocolate Bread

Ingredients:
1 C Organic Pumpkin Puree
1/2 C Organic Coconut flour
5 Free-Range Eggs
1/4 C Melted Organic Coconut Oil
1 T Pumpkin Pie Spice
1/3 C Coconut Cream (from a can, mix contents together before measuring)
1 t Vanilla Extract
1 t Baking Powder
1/4 t Organic Stevia (where stevia is the only ingredient, not a blend)
1/2 C Sugar-Free 100% Cacao Baking Dark Chocolate Chips
Pinch of Sea Salt

Directions:

Preheat oven to 400 degrees.

In a large bowl, mix together all ingredients.

Spoon into greased (with coconut oil) 8x8 pan. Bake for 25 minutes or until set.

Enjoy warm, room temperature or chilled! Would be good with vegan butter melted on top or some kind of whipped topping.