I've made half a dozen fruit pies in the past few weeks because of our prolific pear tree. I usually mix blackberries with the pears, because we have to use those up, too. But recently, for something different, I mixed strawberries with the pears, and it was delicious. Color-wise, it reminded me of the rhubarb pie we loved as kids; Mom made it from wild rhubarb we picked from patches near the corn crib. ( Rhubarb pie is a big deal in Nebraska. ) She made it straight -- all rhubarb -- but I decided to look for recipes with strawberries, so I wouldn't have to add a ton of sugar (rhubarb is pretty tart). I gave the following a try, and it was amazing! It's different enough from my other fruit pies that it earns its own post. Serve this with (vegan) vanilla ice cream. If you're generous with the filling, this easily makes 2 pies. Ingredients 3 C strawberries, fresh or frozen 2 stalks rhubarb, chopped (about 2-3 cups) 2 T flour 2 T arrowroot or cornstarch 1/3 C brown su
Showing posts from August, 2020
Oh my, these are delicious and healthy. This recipe is adapted from my favorite Isa Does It cookbook to use slightly less sugar and a couple other small tweaks. This makes a dozen; consider doubling so you can freeze some! You'll eat a dozen way too quickly. Ingredients Dry: 1 C whole wheat flour 1 1/2 C wheat bran 1/3 C sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt Wet: 1 C almond milk 1 T apple cider 1/4 C canola oil 1/4 C applesauce 2 T molasses 1 T maple syrup 1 tsp vanilla 1 C blueberries (fresh or frozen; I like small wild frozen) Instructions In a medium bowl, combine almond milk and vinegar and set aside to curdle. Preheat oven to 350. Mix dry ingredients. Make a well in the dry ingredients and add the wet ingredients. Stir the wet ingredients in the well, and then mix the wet and dry together until just moistened, being careful not to over mix. Fold in blueberries. Lightly butter 12-cup muffin pan. Fill each muffin well most of the way full with batter.