Tuesday

Sorry Paula....

Okay, so as I mentioned below....Daddy spent the past weekend being waited on hand & foot (as one would expect for their father on father's day).....we just wish it hadn't been in the HOSPITAL. I asked that he please save the dramatics next year & simply be upfront as to how he would like to be 'pampered'. I'm sure it would be much more enjoyable minus the IV. All beside the point: I wanted to make him a blackberry cobbler on the evening of his return home, BUT the step-mom & doc put him on a very VERY strict diet. They told him low, low salt & of course his response was "so does that mean high sugar?!" Um, no. I stopped in Tifton on my way back from McGrail's wedding and got some yummy yummy blackberries from Madre's garden....with only one intention: Blackberry Cobbler. If you know anything about cobbler (esp. Paula Dean's recipe) there is nothing low calorie, low sodium, or low sugar about it! I was bound & determine to make this cobbler & damn it (pardon moi) make it organic &/or healthier! Madre & Sister have been using Paula Dean's recipe & it was pretty simple & scrumptious. That was my starting point. Wow this has become a long post.... Low & Behold-my kinda healthy Blackberry Cobbler recipe!!! Daddy went back for seconds & kept sticking his fingers in the bowl. Definetely was not his response to my 'meatless meatloaf''. Image from here.

Ingredients:
2 cups fresh blackberries (or any other fruit, can be frozen)
1/2 cup Smart Balance
3/4 cup Water
1 cup Gluten Free Garbanzo Fava Flour (now we are getting weird)
2 teaspoons Baking Powder
1/2 sugar (trying w/Agave syrup next time, keep you posted)
3/4 cup Organic Raw Blue Agave (thinking this would be great in coffee)
3/4 cup milk (use organic if possible)

1. In a sauce pan bring fruit/berries to a boil w/ water & Organic Raw Blue Agave. Simmer for 10 minutes, stirring occasionally.
2. Preheat oven to 330 degrees. Put Smart Balance in baking dish & place in oven to melt. Doesn't take very long b/c this stuff melts much quicker than butter.
3. Making your own Self-rising flour: For every cup of flour add 2 teaspoons baking powder. Didn't have a sifter, but it would probably have helped.
4. In a mixing bowl combine 3/4 cup homemade self-rising flour & 1/2 cup sugar. Slowly stir in the milk so that you don't form clumps.
5. Pour step #4 over butter mixture in baking dish. DO NOT STIR. Spoon fruit mixture on top, gently pouring in syrup at bottom. DO NOT STIR. Batter will rise to top during baking. Bake for 30-45 minutes.

*good with fresh whipped cream or vanilla ice cream....as long as you aren't on a strict "just did a stint in the hospital" diet.

Enjoy! I was really proud of this one!!
PS-I had seconds too!

1 comment:

MOMMA said...

Wish I had a bowl of it NOW!