Blackberry Raspberry Pie
My favorite of all pies is boysenberry pie, but boysenberries are kind of hard to come by in Louisiana, so this is about as close as we can get, considering how boysenberries were created from crossing a blackberry, a raspberry, and a loganberry.
16 ounces of blackberries
12 ounces of raspberries
1 cup of Splenda (or sugar if you insist)
3 Tbs instant tapioca pudding mix
1 Tb lime juice
1 Tb lemon juice
2 pie crusts
White of 1 egg
If using frozen berries, defrost and drain them first. Pour all the ingredients over them except for the egg. Stir gently and let them sit in the bowl to soak together for a good 15-20 minutes. When ready, pour the berry mix into your pie crust. Cover it with another pie crust. Seal the crusts together with pinching around the edges and put some holes in the top with a fork. Or if you’re feeling really fancy, cut out some shapes or even cut the dough into strips and make a lattice top with it. It’s your pie, have fun with it!
Coat the top crust with the egg white and sprinkle with cinnamon and some more Splenda or sugar. Bake at 400 degrees for 45 minutes.
Adapted from: http://www.foodnetwork.com/recipes/paula-deen/lattice-top-blackberry-pie-recipe/index.html
Almond Flour Churro Waffles
See Almond Flour Waffles Recipe. Add cinnamon and Splenda.
Almond Flour Waffles
1/2 cup almond flour
1/4 cup milk
1 Tb brown sugar (Splenda blend optional)
1 Tb wheat germ
1 tsp cinnamon
1/2 tsp vanilla
1/4 tsp baking soda
Mix all the ingredients. Let it sit for at least 5 minutes while your waffle iron heats up. Cook them the way you like them. If you don’t know how long that is, try going until they stop releasing steam.
Commentary: This will make about 3 waffles. You might need to at least double this recipe but this works for us as part of a complete breakfast. We use Splenda brown sugar blend to keep these low in carbs.
Almond Flour Buns
- ¾ Cup Bob’s Red Mill Almond Flour
- 2 Large Eggs
- 5 Tbsp Unsalted Butter
- 1.5 tsp Splenda (optional)
- 1.5 tsp Baking Powder
- Combine the dry ingredients in a bowl
- Whisk in the eggs
- Melt butter, add to mixture and whisk
- Divide mixture equally into 6 parts, place into a Muffin Top pan or equivalent
- Bake for 12-17 minutes at 350 degrees (varies by oven, watch the first time)
- Let cool on a wire rack.
Whole Wheat Sugar-Free Waffles with Pomegranate Syrup
1 cup whole wheat flour
1/2 tsp salt
2 tsps baking powder
2 Tbs Splenda
3/4 cup milk
3 Tbs melted butter
1/2 tsp vanilla
Mix all the dry ingredients while your waffle iron heats up. Beat the wet ingredients in a separate bowl, then combine and mix well. Ladle about a half a cup of batter for each waffle, depending on your waffle iron of course. Makes about 5 waffles, perfect for two people or one waffle addict.
Adapted from: http://allrecipes.com/recipe/classic-waffles/
Pomegranate Syrup Ingredients:
2 cups pomegranate juice
1/3 cup sugar
Bring the juice and sugar to a boil, then let it simmer down until it gets thicker. This takes about a half hour or so.
Commentary: Waffles love you. Give them some love back.