Clean Eating #143: Blackberry Cobbler

Blackberry Cobbler

Guest Post by my awesome fifteen year old son, Jaedin

Who spends his free time picking these:

I found a bunch of blackberry bushes back in the 'forest' by our house.  We rent, but the owners told us we were welcome to whatever berries we wanted.  So I pick them (sometimes with my sisters' help) and sell them as well as fresh cobbler at the local farmer's market for some extra spending money.

I take the leftovers home and everyone eats them if I don't sell them or freeze them fast enough.

I make some with normal sugar, but most of them I make with Xylitol.  A lot of the people who come to the farmer's market want sugar free things because they're diabetic, so I always sell more if I make sugar free.  Since mom pretty much never buys 'real' sugar, its not a problem!

I make the regular ones with the berries on the bottom so I can easily tell the difference at the market.

Ingredients

• 1/2 cup coconut oil
• 2 cups unbleached flour (You can replace half with whole wheat flour)
• 1 cup Xylitol
• 2 cups milk
• 3 1/2 cups blackberries

Directions

1. Preheat oven to 350 degrees F.
2. Pour melted coconut oil equally in the bottom of two pie pans
3. In a medium bowl stir together the flour, xylitol and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in your pie pans. Do not mix butter and mixture together.
4. Drop blackberries into batter; if more crust is desired add less blackberries. Bake in preheated oven for about 40-45 minutes until golden brown.

Serve warm or cold, although if you can talk your mom into it, this tastes AWESOME with vanilla ice cream!

Clean Eating #132: Blueberry Struesel/Oatmeal raisin muffins by Paris

Blueberry Struesel muffins by Paris

My 13 year old Daughter, Paris (shown here in her paperclip shirt she designed:), made this recipe for the blog and they turned out tasting AWESOME!

Ingredients:

1/2 cup oat bran

1 cup old fashioned oats (we used groats for part of it)

1 cup whole wheat flour or unbleached flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 cup dark raw agave nectar

2 egg whites

1 cup milk w/1 tsp of vinegar (to replace buttermilk) 

1/4 cup oil

1 1/2 cups blueberries, washed

*Adapted from THIS RECIPE for clean eating

                                                 start by blending the oatmeal into oatmeal flour

Now add the oat bran, Whole wheat pastry flour, cinnamon,  baking powder and soda                                                                                   in a big bowl and stir well so everything is mixed together.

                         Then mix molasses, egg (or egg substitute), buttermilk, and oil all together,

                            and finish by mixing everything together in one bowl with a hand held mixer,

    Now add the blueberry's (or raisins if you are making oatmeal raisin muffins) After mixing the other ingredients together, Unless you are making  mini muffins like me in that case you fill the cupcake cups 1/2 the way full then put the blueberry's in and THEN finish by covering the berry's (or raisins) with batter until the muffin cups are almost full and then.... top with struesel 

My mom and I put the batter into a cake decorating bag to make it easier.  It was a LOT less messy that way!

                    Oil and flour your pan (or like me use muffin cups) and scoop pour or squirt your batter into the muffin pan 

           add struesel and blueberry's 

and bake on 375 degrees for 10-15 minutes (for mini muffin pans)

And enjoy!   

Clean Eating #71: Guest Post for Butternut Squash Casserole

Butternut Squash Casserole

**Guest Post by my 14 year old son, Jaedin, whom I called from town last night saying, "I need a post using squash, look something up and make it clean..."

Ingredients

1 butternut squash

1/2 cup agave nectar/or xilotol

1 1/2 cups milk

1 teaspoon vanilla extract

1 pinch salt

2 tablespoons whole wheat flour

3 eggs

1/4 cup coconut oil, melted


Directions

Preheat oven to 425 degrees

Put butternut squash on a cutting board. Cut in half,peel,scoop out seeds,and cube. 

 Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.

In a 9x13 inch casserole dish combine mashed butternut squash, agave nectar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted coconut oil. 

Bake in preheated oven for 45 minutes, or until set,(half of the casserole was already gone before I had a chance to photograph the end product).

What I'd Do differently Next Time:  I'd probably use a little less Agave Nectar because this was pretty sweet.  Although my sisters thought it was dessert and loved me for making it, so maybe I'd just make it the same way.  Mom says that maybe we could add a crunchy topping or something, but I thought it was delicious.  Any ideas for a good dish to eat this with?  Because I just made this and it wasn't a real meal.