Berrylicious “Crobbler”

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Ever heard of a crobbler before? Probably not! This dessert is truly a “Tiffany original.” Inspired by the Northwest’s luscious berries, a crobbler is a cross between a crisp and a cobbler, making for one scrumptious dessert! The antioxidants that you’ll receive from a serving of this will give your body a lovely health kick. Enjoy!

Preparation Time: 5-8 minutes Cook time: 30 minutes | Yields: 6 servings

Topping

1 cup of gluten free flour (I like a mix of 1/3 coconut flour and 2/3 brown rice flour) and 1⁄4 cup almond meal OR gluten free oats
1⁄4 cup unrefined cane sugar (or 1/3 cup xylitol)
1 teaspoon baking powder
1⁄4 teaspoon salt
3 tablespoons organic butter or ghee
1 beaten egg
3 1⁄2 tablespoons milk (I prefer Hemp milk or gluten free rice milk)

Filling

5 cups of berries, apples, and/or pears (a little rhubarb is also nice if you like it a bit more tart). Frozen berries work just fine, you might just have to use a bit more arrowroot powder to get the right thickness.
1/3 cup agave syrup (or about 20 drops of stevia)
2 tablespoons lemon juice
2 to 3 tablespoons arrowroot powder

1. Preheat the oven to 400 degrees F. In a medium saucepan heat the fruit, agave, lemon juice, and arrowroot powder. Cook until the mixture gets thick and hot (10 minutes or so).

2. In a mixing bowl combine the flours, almond meal (or GF oats), sweetener, baking powder, and salt. Cut in the butter until you have just small pebble sized bits of butter.

3. In a small bowl whisk together the milk and the egg and then add it to the flour and mix.

4. Pour the fruit mixture into an 8X8 baking dish. Top the fruit with dollops of the topping mixture or just crumble it over the top.

5. Bake 20 to 25 minutes until golden on top. Let it cool at least 10 minutes. Try serving with “Coconut Bliss” frozen dessert (if you can find this product in your area).

Cashew Coconut and Chocolate Truffle Power Balls

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These little guys make for wonderful desserts, perfect for hikes, and a great pick-me-up snack. In this lesson you’ll learn what makes these treats oh-so-delicious and several ways you can change them up. You also get to learn all about nuts, how to best pick them out, and why they make for a happy heart.

Cashew Coconut OR Chocolate Truffle Power Balls

These little guys are packed with flavor and energy. If you would like to serve them as dessert then you might choose to leave the protein powder out. I like to have the protein powder in them for a more balanced snack when I hike or travel. The brown rice is optional, it adds more substance to the balls and cuts down on the sweetness. It is nice to have recipes for desserts and snacks that utilize the inherent sweetness in fruits rather than adding refined sugar.

Yields 16 to 18, 1-inch balls | Preparation time: 10 minutes

2/3 cup pitted, fresh dates, packed (you may need to add more if the balls do not hold together)
2/3 cup cashew pieces (I prefer the roasted, salted variety) OR hazelnuts
1/4 teaspoon sea salt (leave out if you use salted nuts)
1/4 teaspoon ground cinnamon (I typically use cinnamon only with the chocolate truffle balls)
1/4 cup shredded coconut OR 1/4 cup unsweetened cacao powder
Optional: ¼ cup protein powder

In a food processor, pulse the dates, nuts (either cashews or hazelnuts), salt, cinnamon and either ¼ cup cacao OR ¼ cup shredded coconut until the ingredients are well mixed with little bits of nuts visible. If you would like to add rice or protein powder, do so at the same time as the dates and nuts. Roll into small balls about ¾ to 1 inch in diameter. If they are not holding together, add more dates. If you like, you may roll the balls in either shredded coconut or cacao powder to coat the outside. Serve these as dessert “truffles” or put into a hard container with a lid for travel or hiking. They also freeze well in baggies.

SMOOTHIES: “Just Desserts”

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“Just Desserts” Smoothie Recipes

Orange Poppy Seed Cake

1 orange, peeled, segmented, and frozen

zest and flesh of 1 orange, peeled

2 tablespoons agave or honey

2 tablespoons poppy seeds

1/2 avocado

1-1/2 cups almond milk

pale, mild greens

Blend all ingredients except the poppy seeds.  Add the seeds and stir through on low speed, or stir in manually.  Serve garnished with poppy seeds and grated orange zest.

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 Choc-Mint Pattie

2 frozen bananas, sliced

2 tablespoons raw cacao powder

1 cup ice cubes

2 drops pure peppermint essential oil

2 tablespoons agave nectar

1-1/2 cups almond milk

1 cup torn kale

Blend and top with grated raw mint chocolate.

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 Raw Vanilla Ice Cream

1-1/2 cups cashews, soaked 4 hours

1/2 cups young Thai coconut flesh

2 cups young Thai coconut water

1 cup agave and/or maple syrup

2 whole vanilla pods, quartered

good pinch of salt

Blend all the ingredients until well combined and smooth.  You may need to stop and scrape down the sides of the blender jug a few times.  If it’s too thick, add a little more liquid.  Pour the cream into ice cube trays and freeze.  Once frozen, pop them out and store in a labeled bag or container in the freezer to use as needed for adding decadence to smoothies.  To serve as ice cream, refrigerate the cream and churn in an ice-cream maker to process the frozen ice cream blocks in a high-speed blender till it reaches a soft ice cream consistency.

 

Super Green Ice Cream Variation:  Make vanilla ice cream as above and add 2 tablespoons green powder, like Deep Green Alkaliser, Vital Greens, or barley grass powder, and/or matcha green tea powder as needed when blending.