1 serving or 2 small servings

Pancake: 2 eggs 2 oz cream cheese 1 Tbsp melted butter or oil 2 Tbsp almond flour 2 tsp psyllium husk powder

Cream: 1 oz cream cheese ¼ cup ricotta 1/8 tsp vanilla extract or almond extract ½ Tbsp sugar 2 Tbsp collagen peptides ¼ cup berries

Preheat a skillet to medium temperature. Beat the pancake ingredients together until smooth. Use cooking spray on the skillet and pour pancakes in. This will make 2 fairly large and thin pancakes, or you can divide it however you want.

While that is cooking, beat together the cream ingredients. If you use a machine, you can roughly mash the berries; not so much when whisking by hand, so it depends on what texture you want.

Flip the pancakes when they are bubbly and the edges are pulling away from the skillet, the bottom should be browned. Cook for 1-2 more minutes. Serve with the berry cream spread on them.

#almondextract #almondflour #berry #blackberry #blueberry #breakfast #butter #collagenpeptides #creamcheese #egg #fruit #glutenfree #oil #pancake #psyllium #raspberry #ricotta #sugar #vanilla

.5 oz chia seeds .3 oz psyllium fiber, or your preferred fiber powder 1 oz collagen peptides, or your preferred protein powder .5 oz chopped nuts or nut butter 4 oz ricotta 2 oz milk 2 oz frozen mixed berries, or your preferred fruit a dash of salt

Stir all ingredients together.

I measure the ingredients by weight for the sake of accurately tracking nutrition.

#almondflour #berry #blackberry #blueberry #breakfast #chia #collagenpeptides #fiberpowder #fruit #glutenfree #milk #nuts #nutbutter #peanutbutter #proteinpowder #psyllium #raspberry #ricotta #salt

2 cups berries 2 Tbsp butter 1 Tbsp corn starch

In a small pot, stir together the berries and cornstarch. Add the butter. Cook over medium heat, stirring constantly, until butter is melted. Remove from heat immediately.

#berry #butter #cornstarch #glutenfree #sauce #vegetarian

1 ½ lb strawberries ½ cup sugar 1 Tbsp butter 1/3 cup strawberry jam 1 cup 2% milk ½ cup cream

Cut tops off strawberries. Combine strawberries, sugar, and butter in a pot. Stir over medium heat until butter is melted and sugar is dissolved.

In a large bowl, combine milk and cream.

In a blender, puree the strawberries with their syrup, and the jam, until totally smooth. Stir into the milk mixture.

Cover the bowl with plastic wrap and chill in fridge or freezer until completely cold.

Churn in ice cream machine for 20-25 minutes. It can be served soft at this point, or transferred to an air-tight container to freeze harder.

This recipe makes 2 batches for my machine.

#berry #butter #cream #dessert #frozen #glutenfree #jam #milk #strawberry #sugar #vegetarian

Cake: 9 oz strawberries, fresh or frozen 2 ½ cups almond flour ¾ cup sugar ¾ cup corn starch 1 Tbsp baking powder 1 tsp vanilla extract ¼ tsp salt

Topping: ½ pound rhubarb, fresh or frozen 1/3 cup brown sugar

Preheat the oven to 350° F. Grease or line an 8 inch cake pan with parchment paper.

Purree the strawberries in a blender until smooth.

In a medium bowl, combine strawberries with the rest of the cake ingredients. Stir until mostly combined, then use an egg beater to blend it together.

Scoop the cake batter into your cake pan and smooth the top.

Bake the cake for 30-35 minutes or until you can insert a skewer or toothpick in the middle and it comes out clean. Allow the cake to cool in the cake pan.

While the cake is baking, chop the rhubarb into small pieces. Combine with the brown sugar in a small pot and cook over medium heat until it simmers, the rhubarb is soft, and the sugar is syrupy. If using frozen rhubarb, cook it enough to soften it before adding the sugar. The rhubarb should become mush.

Remove from heat and let cool. Once it is cool enough to handle, purree the mixture in the blender until totally smooth.

Spread the topping over the cake.

#almondflour #bakingpowder #berry #brownsugar #cake #cornstarch #dairyfree #dessert #glutenfree #rhubarb #salt #strawberry #sugar #vanilla #vegan

¾ cup buttermilk ¼ cup coconut oil, or butter, or olive oil 1 ½ cup blueberries, fresh or frozen 1 tsp vanilla extract 3 eggs ¼ cup brown sugar ¼ cup white sugar ½ tsp salt 2 cups flour 2 Tbsp corn starch ½ Tbsp baking soda

Half recipe: 1/3 cup buttermilk 2 Tbsp coconut oil, or butter, or olive oil ¾ cup blueberries ½ tsp vanilla 2 eggs 2 Tbsp brown sugar 2 Tbls white sugar ¼ tsp salt 1 cup flour 1 Tbsp cornstarch ¾ tsp baking soda

Preheat oven to 400° F, and spray a muffin tin with non-stick spray, or use paper liners.

In a blender, combine the buttermilk, butter/oil, blueberries, vanilla extract, eggs, and brown sugar. Blend until mostly smooth.

In a medium mixing bowl, mix together the white sugar, flour, baking soda, and corn starch. Add the liquid mixture, beating on low speed, or during by hand, until it is mixed. Don't stir for too long.

Fill the muffin tin. Bake for 12-15 minutes.

Variations

For cake: Use an 8”-10” round or square cake pan for ½ recipe. Use butter and flour to grease the pan or use oil spray on the sides and parchment on the bottom. Bake at 350° F for 25-35 minutes.

Replace half of the flour with almond meal for less carbs.

Replace some or all of the sugar with jam for extra flavor.

Add ¼ cup ground flax seed for more nutrition. It doesn't change the texture or flavor.

#almondflour #bakingsoda #berry #blueberry #breakfast #brownsugar #butter #buttermilk #cake #coconutoil #cornstarch #egg #flaxseed #jam #muffin #salt #sugar #vanilla #vegetarian #wheatflour

2 cups raspberries (fresh or frozen) 2 cups water 1 Tbsp floral tea* (dried rose petals, hibiscus, chamomile, etc) 2 cups sugar 2 liters carbonated water

Spices: For regular healing potion: ½ tsp ground ginger For greater healing potion: ¼ tsp ground clove For superior healing potion: ¼ tsp smoked paprika For supreme healing potion: 1/8 tsp ground cayenne pepper

½ tsp pearl dust** For regular healing potion: pink pearl dust For greater healing potion: white pearl dust For superior healing potion: silver pearl dust For supreme healing potion: gold pearl dust

*The floral tea I used in this batch was a combination of hibiscus petals, lemon peel, orange peel, rose hips, and rose petals.

**Pearl dust is a powdered food coloring, made with mica powder, used to decorate pastries. It is shimmery, and not to be confused with color dust, which is powdered food coloring that is not pearlescent. It is also called luster dust in different brands.

Combine raspberries, water, floral tea, and spice over high heat in a large pan. Bring to a boil, then lower to medium heat to maintain a boil for 25 minutes.

Put a fine mesh strainer, or a colander lined with cheesecloth, over a tall bowl or pitcher. Pour the mixture into the strainer and let it slowly strain through gravity, without pressing the mixture.

Eventually, after an hour or more, you should have about 1 ½ cups of syrup.

Remove and reserve 2 cups of carbonated water from its bottle. Add the pearl dust into the bottle, then pour the raspberry syrup into the bottle. Top off any empty space with the reserved carbonated water. Screw on the lid and gently tilt the bottle back and forth to mix it.

#berry #carbonatedwater #cayenne #clove #dairyfree #drink #fairyfeast #ginger #glutenfree #paprika #pearldust #raspberry #sugar #tea #vegan

3 cups strawberries, leaves removed & cut in half 2 Tbsp honey 2 Tbsp sugar 1 ¾ cup (14 oz) coconut milk

Cook the honey, sugar, and strawberries over medium-high heat until thickened and mushy. Mash the strawberries, or puree them if you desire a smooth consistency. Chill until completely cold.

In a large bowl, stir together the strawberry mixture with the coconut milk. If the coconut milk has separated, beat it until it's homogenous, before adding the strawberries. Beat the ingredients together until smooth.

Churn according to the directions of your ice cream machine.

#berry #coconutmilk #dessert #frozen #glutenfree #honey #strawberry #sugar #vegetarian

2 cups pears, chopped, with core removed 1 cup strawberries, chopped with leaves removed 2 Tbsp butter ¼ cup cream ¼ cup sour cream or plain yogurt 4 eggs ½ tsp salt ½ tsp ground allspice ½ tsp ground ginger 2 Tbsp honey

Preheat the oven to 325° F. Grease the bottom and sides of a large pie tin with 2 Tbsp soft butter.

Cook the pears in enough water to cover, over medium heat, until they are soft enough to easily pierce with a fork. Strain the fruit and put in a blender with all the other ingredients. Blend the ingredients very thoroughly, so that it is completely smooth.

Pour it into the pie tin. Bake for 60 minutes. Chill before serving.

#allspice #berry #butter #cream #dessert #egg #ginger #glutenfree #honey #pear #pie #pudding #salt #sourcream #strawberry #vegetarian #yogurt

1 double batch of pie crust dough ½ cup sugar ¼ cup arrowroot powder ½ tsp cinnamon 4 cups blueberries (fresh or frozen) 1 Tbsp butter 1 tsp lemon juice

Preheat oven to 400° F.

Prepare the bottom pie crust in the pie tin.

Stir together the sugar and arrowroot powder. Cut the butter into the mixture until it is no longer dry. Stir in the cinnamon and lemon juice, then gently stir in the blueberries, to coat them.

Pour the filling mixture into the pie tin.

Place remaining pie crust on top, seal and flute edges. Slit the top crust a few times for steam to escape. Or do a decorative top crust with holes in it.

Place a pie shield or strips of foil around edges before baking. Bake for 40-45 minutes or until juices begin to bubble through slits, removing foil or shield at around 25 minutes into baking.

Cool completely before cutting.

#arrowroot #berry #blueberry #butter #cinnamon #dessert #lemonjuice #pie #sugar #vegetarian