[For those who missed it, there's a mega-giveaway going on until Friday: Win one of FOUR amazing books (cookbooks and more. . . ). Check it out here!]
Despite our reputation as perhaps the most polite and tolerant folks on the face of the planet (and let’s not forget “the funniest,” too), we Canadians are still divided on certain issues. For instance, which is the better team, the Canadiens or the Maple Leafs? (What? Did I hear someone say, ”Canucks“?). Does my Canada include Quebec, or not? (Many Quebeckers think not). And which one is it–is our summer vacation getaway a ”country house,” a “cottage” or “camp”? Well, if you were born in Montreal, as I was, it’s definitely a “country house.”
Throughout my childhood during July and August, that’s where my parents took me and my sisters while we were on vacation from school. Our country houses were seasonal rentals in a little French town called Val Morin, nestled in the Laurentian mountains. My parents would pack up the station wagon with boxes of summer clothes, pots, pans, dishes, towels and toys for the kids, and we’d make the 2-1/2 hour trek up north (always stopping in St. Jerome for ice cream, of course) before slowing to a stop in front a nondescript wooden edifice that could barely be called a “house.” As children, though, we didn’t mind–we loved the musty, woody smell of the walls, the rusted bathroom water that flowed for 5 minutes before we could brush our teeth, the flecks of grass strewn across the living room floor where we’d tracked them in with our bare feet (since we almost never donned shoes during the entire two months there).
Once the boxes were unpacked and the kitchen set up, Dad would linger for the day and then, next morning, make the trip back to Montreal for the work week. From then on, we saw him on weekends only.
Our last summer up north, we rented one of six identical houses laid out in a horseshoe, in a meadow not too far from the beach. That house stands out in my mind for its lack of hot water during the first two weeks we lived there (Mom was not too happy, let me tell you), the wasps’ nest right beside the front door (which we learned to avoid by bending low to the ground as if scouting anthills, then swerving round from the waist and ducking through the open door with our hands clasped to our heads), and the bunk beds I shared with The Nurse. In fact, it was that very summer when I first began to appreciate literature courtesy of my older sister: each night after we got into bed, The Nurse used a flashlight to read one chapter aloud from Little Women, complete with different accents for each character. It was there in the dark that I fell in love with Jo and Laurie and Marmie, their disembodied voices wafting down from above, a beam of light flickering above me like a beacon transporting their words in the dark.
Val Morin was also remarkable for the few attractions in or near the village. For instance, did you know that Val David was the summer residence of Santa Claus? It’s true: his eponymous Village was situated just before the final highway exit to the town. I never did manage to catch of glimpse of the rotund Red One during the summer (I was likely too busy making sand castles on the beach or toasting marshmallows in the evenings), but I did manage to enjoy the other major attraction, a huge Go-Kart track along the roadside which I was always too young to ride until the very last summer we spent there. When I finally did whirl around the track a few times, I thought it hadn’t been worth all the hype (sort of like when I finally got my first boyfriend after being jealous of my friends all those years).
The end of town was also where we found Blueberry Hill, one of the rolling hillsides that rose up suddenly like a movie set behind the post office and corner store. On weekends when my dad was in town, the CFO and I would each grab a plastic sandpail and trot along behind him along the dirt road, through the village to the foot of the hill. Then we’d climb along the path to the top and work our way down, picking wild blueberrise as we went. Our intention was to each fill a pail with the tiny indigo gems and bring them back to my mom so she could bake up her famous Blueberry Coffee Cake for the weekend.
Of course, the CFO and I couldn’t resist eating the supplies along the way, and inevitably we’d reach the bottom of the hill with our pails only half full, and our distended stomachs already in full protest after being stuffed with all the juicy, matte berries we could shove into our mouths (which were now unevenly lined with deep purple dye). Luckily, my dad always managed to fill his own large basket to the brim, so we never did without cake.
Even though my favorite way to consume blueberries is still fresh, on their own, I thought I’d re-create a favorite of the HH’s for this month’s SOS Challenge focusing on blueberries. After he takes The Girls for their weekend jaunt through the local trails, the HH stops at Tim Hortons for a large coffee and a baked good; sometimes (but not too often) a Carrot Muffin, occasionally a croissant, or, most often, a blueberry and cream cheese danish. Aha!
Those of you who follow me on Facebook or twitter may remember that I had been working on a bean-based pizza crust. As I mentioned on Facebook, the flavor was great, but the texture was a bit too soft and cakelike for pizza. Well, I decided that the dough would be much more suited to a sweet treat than a pizza–and adding blueberries seemed like a great idea. Since the dough was too soft to roll out, I opted for a freeform shape.
Once baked up, these pastries have a somewhat scone-like, somewhat cake-like texture: dense but not overly so, yet the perfect level of firmness to support a layer of cream cheese topped with a heap of blueberries. When baked, the bottoms become deep golden, while the tops retain their pale hue (you can brush them with oil or milk if you prefer a browner surface). They’re not overly sweet–just a dusting of coconut sugar over the berries–but I loved the contrast of the fresh, juicy berry topper against the silky smooth “cheese” filling.
Although I wouldn’t say that these are actually much like ”real” danish–they aren’t flaky in the least–these confections are substantially fruity, creamy, and crusty in a way that evokes rural evenings in country, a lakeside breeze kissing your cheeks, sand between your toes. Serve these up in the evening after a long day spent at the beach, or riding Go-Karts, or picking berries. Paired with a pitcher of fresh lemonade, they’re great served up to family and friends as they lounge out on the deck of your country house. Or cottage.
If you plan to make the “cream cheese” from scratch, you will need to start this recipe the day before you bake it in order for the cashews to soak. If you have a brand of cream cheese that you like and wish to use instead, it should work fine here. Similarly, you can use regular brown sugar instead of coconut sugar for the topping.
For the Filling and Topping:
6 Tbsp (90 ml) already-made sweet “cream cheese” (see below, or use your favorite recipe)
1 cup (240 ml) frozen blueberries (wild would be great, but any kind is good)
2 Tbsp plus 2 tsp (8 tsp or 40 ml) coconut or palm sugar, divided
For the dough:
1 can (19 oz/540 ml) white beans (such as navy, white kidney, Great Northern, etc), rinsed well and drained (or use 2-1/4 cups/540 ml well cooked beans, drained)
1/4 cup (60 ml) finely ground flax seeds
1/4 cup (60 ml) fragrant nut oil (such as almond, walnut or macadamia) or extra virgin olive oil, preferably organic
1/4-1/3 cup (60-80 ml) unsweetened almond, soy or rice milk, as needed
4 tsp (1 Tbsp plus 1 tsp, or 20 ml) apple cider vinegar
15-20 drops plain or vanilla stevia liquid, to your taste
2 Tbsp (30 ml) potato starch (or use tapioca or arrowroot starch)
1/2 tsp (2.5 ml) baking soda
3/4 tsp (4 ml) baking powder
1/8 tsp (1 ml) fine sea salt
Preheat oven to 375F (190C). Line 2 large cookie sheets with parchment, or spray with nonstick spray.
In the bowl of a food processor, whir the beans until they break up and begin to form a paste. Add the flax, oil, milk, vinegar and stevia and process until very smooth and no lumps of bean are visible. Add the remaining ingredients and process just until blended. It should resemble a very wet, soft dough. (If it’s too dry and won’t hold together, add a bit more milk, about 1 Tbsp/15 ml at a time).
Divide dough into 8 equal portions and place 4 on each sheet. Wet your palms with water, or grease with a bit of the oil, then flatten each mound of dough to a round disk about 1/4 inch (.5 ml) thick (they will be 4-5 inches/10-12 cm in diameter).
Place a heaping Tbsp (20 ml) of the cream cheese in the center of each disk and spread with the back of a spoon to cover the disk, leaving about 1/2 inch (1 cm) dough all around the edge.
Next, pile about 2 Tbsp (30 ml) frozen berries on top of the cheese, creating a bit of a mound in the middle. Using cupped hands, carefully push up the edge all around to form a rim encasing the berries and holding them in place (you’re just creating a “wall” around the outside edge of each danish; leave the berries uncovered in the middle). Pinch the dough with your fingers if it cracks or if there are any holes in the “rim” through which berry juice can flow once the danish begin to bake. Sprinkle the berries in each danish with 1 tsp (5 ml) of coconut sugar.
Bake in preheated oven for 40-50 minutes, rotating about halfway through, until bottoms are deep golden brown and berries are beginning to wrinkle. For browner crusts, brush the crust on top of the danish with more oil or milk after about 30 minutes, then continue to bake. May be served warm (allow to cool at least 10 minutes before eating), at room temperature, or cold. Makes 8 danish. Store in the refrigerator in airtight container up to 3 days. May be frozen.
To freeze, place unwrapped danish in a single layer on a plate or cookie sheet in the freezer and freeze until solid, about 2 hours. Then wrap each one individually in plastic wrap and place the wrapped danish in a ziploc bag in the freezer until ready to use. Defrost, wrapped, overnight in the refrigerator.
Lower-Fat Sweet Cashew “Cream Cheese“
Adding some white beans to the cashew mix lowers the overall fat content, and no additional oil is included here. You won’t miss it: this is still a rich-tasting, creamy spread. The recipe makes more than you will need for the danish; leftovers can be kept in the refrigerator for up to 5 days, and are heavenly spread on muffins, scones, biscuits, rice cakes, etc.
1 cup (155 g) raw natural cashews, soaked in room temperature water for 4-6 hours, rinsed well and drained
1/2 cup (120 ml) well cooked, rinsed and drained white beans (canned are fine)
6 Tbsp (90 ml) freshly squeezed lemon juice
1 Tbsp (15 ml) tahini
1 tsp (5 ml) pure vanilla extract
2 Tbsp (30 ml) water
pinch fine sea salt
10-20 drops plain or vanilla stevia liquid, to your taste
To make with a high-speed blender (VitaMix or Blendtec): Combine cashews and remaining ingredients in your blender, using the wand to push the mixture toward the blades, until silky smooth. This may take a bit of work; the cheese will be thick. Set aside.
To make with a regular blender: first blend all ingredients in a food processor until they are quite smooth. Transfer in small batches to your blender and blend until silky. After blending each batch, transfer it to a medium bowl; once all the mix is blended, stir the contents of the bowl well so that the flavor and texture is uniform.
Store the cheese in a covered container in the refrigerator for up to 5 days.
Last month’s carob challenge delivered many delicious submissions, from the sweet to the savory. As in past challenges, Kim and I offered up prizes to two lucky participants: a one-pint jar of Harrison’s Sugar Bush Maple Syrup, harvested by Kim’s family in Fence, Wisconsin, and a copy of my new e-book Good Morning! Breakfasts without Gluten, Sugar, Eggs, or Dairy.
We randomly selected two recipes from the entries, and are excited to announce the winners:
Congratulations to both winners! We will be contacting you to get your information.
And now, for this month’s Challenge. . . .
By now many of you are probably sick of familiar with the term, “superfoods”: those comestibles that have been found to confer extra health benefits along with their nutritional value and taste.
Well, this month Kim and I are happy to share our SOS Kitchen Challenge key ingredient, one of the best superfoods out there. These gems are perfect if you’re into eating for better health; in fact, it’s been reported that they have the highest antioxidant capacity of any fresh fruit! They’re also bursting with phytonutrients, vitamins, good fiber, and virtually no fat. They provide a popular ingredient you can use either cooked or raw with equal delight, something that will go well in sweet OR savory recipes. A food that is low sugar, low glycemic, yet sweet in its natural state. A food that everyone should eat and enjoy!
And just what is this magical food, you ask? Well, this month’s ingredient is
For those of us in North America, blueberries are truly a fruit of summer, available (depending on your location) from May to September. Blueberries are grown virtually around the world these days, from Germany and Italy to Argentina and Australia (where, apparently, they first tried to grow them in the 1950s without success, but tried again in the 1970s and have been growing them since).
Related to cranberries and bilberries, most blueberries are not truly “blue” but rather pale to deep purple, with a white interior. More important than their cute little shape or sweet-tart flavor is the blueberry’s incredible nutritional punch. These little gems provide a huge does of Vitamin C, manganese, vitamin E and fiber, all while tasting delicious and providing virtually no fat and few calories. Like cranberries, they can help prevent or treat urinary tract infections. In a recent analysis of 60 fruits and veggies, blueberries were rated Number One for their free radical-fighting capabilities!
The antioxidants in blueberries are called proanthocyanins, and they are remarkable at neutralizing free radicals (cancer-causing molecules). As a result, blueberries are able to prevent a host of cancers, cell damage, or damage to the vascular system. They’re also great for cardiovascular health and help prevent macular degeneration, a disease of the eye that often causes blindness (leafy greens also are helpful this way). In addition, blueberries contain both types of fiber, soluble and insoluble, which means they work well to keep you regular.
Once picked, blueberries are best eaten fresh, but they will keep a few days in the refrigerator. Look for uniformly colored, firm berries that have a pale white “bloom” on the skin. They should also roll about freely when you shake their container (if they’re stuck together, they may be overly ripe or moldy). I line the carton in which they are packed with a layer of paper towel and allow it to absorb any excess moisture, thereby keeping the fragile berries from damage. You can also freeze blueberries by placing them in a single layer on a rimmed cookie sheet, then freezing. Once frozen, store in an airtight bag or container in the freezer (and the frozen berries will retain their antioxidant properties, too).
For this month’s SOS Challenge—-our last SOS before we begin our summer break–we’re asking you to focus on all the amazing blueberry possibilities in your own cooking! Sure, you’ve we’ve all used blueberries in baking and jams, but how about salads? Or, say, a quinoa pilaf? Or a savory blueberry sauce? Anything goes (as long as you adhere to the usual SOS guidelines.) :)
As always, it’s easy to play along! To participate, please adhere to the following guidelines:
Cook up a recipe–whether yours or someone else’s with credit to them–using the challenge ingredient. Your recipe must be made for this event, within the month of the challenge–sorry, no old posts are accepted. Then, post the recipe to your blog (if you don’t have a blog, see instructions below).
Be sure to mention the event on your post and link to the current SOS page so that everyone can find the collection of recipes. Then, link up the recipe using the linky tool below.
As a general rule, please use mostly whole foods ingredients (minimally processed with no artificial flavors, colors, prepackaged sauces, etc.). For example, whole grains and whole grain flours; no refined white flours or sugar (but either glutenous OR gluten-free flours are fine).
Please ensure that recipes are veganor include a vegan alternative (no animal products such as meat, fish, chicken, milk, yogurt, eggs, honey).
Please use natural sweeteners (no white sugar, nothing that requires a laboratory to create–such as splenda, aspartame, xylitol, etc.). Instead, try maple syrup, agave nectar, brown rice syrup, coconut sugar, dates, yacon syrup, Sucanat, stevia, etc.
Feel free to use the event logo on your blog to help promote the event
Have fun and let your creativity shine!
You may enter as many times as you like, but please submit a separate entry for each recipe.
Note: If you don’t have a blog, you can still participate! Simply email your recipe, or recipe and a photo, to soskitchenchallenge@gmail.com. We’ll post it for you.
Now, let’s all get cooking with blueberries! Kim and I can’t wait to see what you come up with this month!
For some blueberry inspiration already on this blog, check out these recipes:
I know; who says things like, “It’s the berries” any more?
Okay, well, I admit that I do. I also say “take umbrage” (and said it even before I knew the Harry Potter connection), “just chillaxin’“ and, sometimes, “the cat’s pyjamas” (but only when I feel like teasing The Girls).
But honestly, this recent revision in my diet that now permits the occasional appearance of fruits like raspberries, black berries or blueberries is, indeed–well, the berries.
After my recent success with a stevia-sweetened upside down apple pancake, I decided to go one step further and aim for muffins. Unlike the pancake, these babies are portable as a snack, or even breakfast (not that a holistic nutritionist such as I, who always spends enough time preparing and eating proper meals , ever has to eat on the run–say, in my car, for instance, as I drive to a dentist appointment because I’m so totally overscheduled and behind on work that I was up until 12:47 that very morning marking student assignments and then slept through the alarm and hit “snooze” twice before rushing out of bed and waking the HH while shrieking, “I’m going to be late for the DENTIST!” as I dashed into the shower, dressed at record speed and headed out like Bugs Bunny’s tasmanian devil on the hunt for prey, pausing just long enough at the kitchen counter to grab a muffin–no, no, goodness me, I never have to resort anything like that!).
After I received my healthy baking kit this week, I got to thinking about baking muffins that I’d be allowed to eat. These lemon-blueberry lovelies are light yet dense, providing a moist, airy crumb that’s just right as a backdrop for organic blueberries that have been scattered hither and thither (I also say things like “hither and thither, apparently). I used dried blueberries (sweetened only with apple juice) and so felt they’d be acceptable as a treat on this phase of the ACD. If you prefer, use fresh or frozen berries (but don’t thaw the latter before stirring into the batter).
I may have mentioned before that I regularly bake muffins or quick breads so the HH has something healthy at work alongside his coffee each morning (hmmm. . . . I wonder if the organic, whole foods ingredients in my goodies cancel out the hydrogenated fats and chemicals in the coffee whitener at the office? Naw, didn’t think so). Now, he long ago became accustomed to whole spelt flour and natural sweeteners instead of wheat and sugar, but how would he react to GF flours and stevia? Only one way to find out. I went to work. By the time the HH returned home from his day at the office, the house was infused with the heady aroma of lemon zest.
“HH, honey, how about a taste of a delicious, yummy, moist lemon-blueberry muffin?” I asked innocuously. He stopped to look at me.
“It’s one of those weird candida things, isn’t it?”
[Freeze frame on Ricki's face. The Dilemma: does she lie and only later tell him what's in the muffin, after he eats it? Or does she tell him the truth, and risk his refusal to even try?]
“Candida things aren’t weird,” I said, and left it at that.
“Okay, I’ll take a taste. . . .” I stared intently. He nibbled on the muffin’s domed top. This was followed by another nibble, then a fuIl bite, which was followed by a second, and a third. . . before I knew it, the muffin was gone!
“Hmm. Lemony. And the blueberries taste pretty sweet. ” He began to rummage around for another. Sweet Success!
Even if you haven’t worked with stevia before, I bet you will enjoy these as a light, not-too-sweet breakfast treat or snack. Seriously, they’re far out. A gas. Just swell. And the berries.
And Happy Hannukah (or, if you prefer, Chanukah) to everyone who celebrates!
Blueberry Lemon Muffins
These are a substantial, moist and light muffin for breakfast or snacks. Don’t worry about what seems like a lot of lemon flavor from the extract and zest here; whole grain flours can be overpowering, and you’ll need to compensate with more flavoring if you want to detect lemon in the final product.
1/4 cup (60 ml) tahini (sesame paste), or use cashew butter if you’re not a sesame fan
1/4 cup (60 ml) sunflower or other light-tasting oil, preferably organic
1/2 cup (120 ml) unsweetened applesauce
2 tsp (10 ml) finely ground chia seeds
1 cup (240 ml) unsweetened soy or almond milk
25-35 drops stevia, to your taste (the muffins will taste a bit less sweet once baked), or 1/4 cup (60 ml) agave nectar*
1 tsp (5 ml) pure vanilla extract
1 tsp (5 ml) pure lemon extract or 2 tsp (10 ml) lemon flavoring (flavoring is less intense)
finely grated zest of 2 medium or large lemons
1/2 tsp (2.5 ml) apple cider vinegar
1/2 cup (120 ml) dried blueberries (or use fresh/frozen, unthawed)
1/2 cup (120 ml) amaranth flour**
1/2 cup (120 ml) brown rice flour
2 Tbsp (30 ml) coconut flour
1/4 cup (60 ml) garbanzo-fava flour or chickpea flour
1 Tbsp (15 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/4 tsp (1 ml) fine sea salt
Preheat oven to 350F (180C). Line 12 muffin cups with paper liners, or grease with coconut oil.
In a large bowl, whisk together the tahini and oil until smooth. Add the applesauce and stir well to combine, then whisk in the chia seeds. Add the milk, stevia, vanilla, lemon flavoring, lemon zest and vinegar, and stir until well combined. Gently stir in the blueberries to coat them.
In a medium bowl, sift together the amaranth flour, brown rice flour, coconut flour, garbanzo-fava flour, baking powder, baking soda and salt. Pour the dry ingredients over the wet and stir just until combined.
Using a large scoop or a 1/3 cup (80 ml) measuring cup, scoop generously and fill muffins tins very full. Bake in preheated oven 30-35 minutes, rotating pan around halfway through, until very well browned on top and a center muffin tests done. Allow to cool 5 minutes before removing from pan to cool completely. Makes 12-14 large muffins or 12 large muffins and about 6 minis. May be frozen.
* You can replace the stevia with 1/4-1/3 cup (60-80 ml) agave nectar if you like, but reduce the milk by 2-3 Tbsp (30-45 ml) if you do.
** Amaranth has a distinctive, nutty flavor that some may find too assertive for these muffins. For a milder flavor, substitute millet or more rice flour for the amaranth.
Although I consider myself a late bloomer in most areas of my life, there’s one event I experienced long before anyone else in my circle of family and friends: the mid-life crisis. In fact, I got mine over with in my early 20s.
I can remember many hours of beer-addled conversation with my beloved mentor in those days, asking the kinds of questions you’d expect from a jaded middle manager in his late 50s rather than a 20-something Master’s student: What is my true calling? Do I really want to do this for the rest of my life? Why are we even here? What is the sound of one hand clapping? And will I ever achieve thinner thighs?
As it turned out, dunno, no, who knows, nothing, and not likely.
Then, when I discovered holistic nutrition and began teaching it and offering cooking classes, I thought I’d solved the crisis. Until this round of the ACD, that is.
But wait! Before I continue, let me pause to issue a heartfelt “thank you” to all of you who read this blog. Thank you for tagging along on this bumpy anti-candida ride. Thank you for your supportive and helpful comments as I traverse the circuitous path toward better health. And thank you for sticking with me, even though this blog seems to have morphed from “Diet, Dessert and Dogs” to “ACD, Stevia and Dogs”–it really doesn’t quite have the same ring to it, does it? (“Well, Mum, at least we are a consistent presence. We hate to break it to you, but most of them are actually here for us, anyway.“) I can’t tell you how much I appreciate you all.
The more I learn about candidiasis and the more I read about the condition, the more I am coming to accept that I will have to follow this diet for a much longer time than first anticipated–a year, at least, perhaps longer. While most people on the program see results and find relief within 3-6 months, there are a few of us who require longer-term dedication (I’m just lucky that way, I guess).
You see, I am what could be termed a “hard case.” A lifelong chocolate/ sugar addict, I am the gastronomic equivalent of a recidivist criminal, one requiring tough, long-term rehabilitation. A culinary kleptomaniac, a pathological liar in the larder, a cereal killer. Until I am better able to handle my confections, you need to lock up the chocolate and throw away the key.
Which brings me to my current mid-life crisis: Will I ever be able to bake again without worrying about consuming the entire recipe? Will I ever get permanent control of this horrid candida? Will I ever have thinner thighs?
For now, I suppose, it’s a moot point, as I am steadfastly following the diet as long as I still exhibit any symptoms. But it’s clear that my love for baking and desserts hasn’t abated in the least; I still crave sweets, even after all this time; and after baking up a batch of this blueberry oatmeal breakfast pudding, I was tempted to eat the entire thing in one sitting.
This is a luxuriously creamy, rich-tasting pudding, the warm berries inside baked to near-bursting. Not too sweet, it fits perfectly at the breakfast table, and would be wonderful topped with some Coconut Whipped Cream or a splash of maple syrup for dessert. Even the HH, who can eat chocolate and sugar with impunity, thoroughly enjoyed two servings after dinner the other night.
As to the Quest for Control Over Sweets, I suppose I’ll just have to keep working on it and hope that, with time, I can grow indifferent to (or, at least, in control of) sugary foods and resolve this crisis as well. For now, I’ll keep seeking healthier desserts and bake as much as I can within the restrictions of the ACD.
Oh, and keep listening for that sound of one oven mitt, clapping against the rack as it removes a hot pan of Blueberry Oatmeal Breakfast Pudding from the oven.
Baked Blueberry Oatmeal Breakfast Pudding
This dish is the result of my playing with Celine’s amazing Baked Apple Pudding recipe, which I made a couple of times and enjoyed immensely. I decided to take Celine’s suggestion and experiment with variations; because I like a slightly lighter, less dense pudding, I added more milk, subbed hazelnuts and cashews for the walnuts and threw in some blueberries.
1/2 cup (75 g) lightly toasted hazelnuts (filberts), with skin
1/2 cup (75 g) lightly toasted cashews
1/2 cup (60 g) old-fashioned rolled oats (not instant)
3/4 cup (180 ml) unsweetened applesauce
2 tsp (10 ml) pure vanilla extract
2 Tbsp (30 ml) agave nectar or maple syrup; or 10 drops stevia liquid
2 tsp (10 ml) cinnamon
1/8 tsp (.5 ml) fine sea salt
1-1/4 cups (300 ml) unsweetened, plain or vanilla soy or almond milk
1/2 cup (120 ml) fresh or frozen blueberries (do not thaw first if frozen)
Preheat oven to 350F (180C). Grease a 4-6 cup (1-1.5 L) casserole dish.
In the bowl of a high-speed blender*, place the nuts, oats, applesauce, vanilla, agave, cinnamon and salt. Pour the milk over all and blend for about a minute, until perfectly smooth and creamy. Pour mixture into the casserole dish, then gently fold in the blueberries (scatter a few extra blueberries over the top if you like, as they won’t sink).
Bake in preheated oven for 40-50 minutes, rotating the casserole about halfway through, until the edges begin to puff and crack and the top appears dry. Allow to cool somewhat before serving; may be served warm or cold. Makes 4-6 servings. Store, covered, up to 4 days in the refrigerator. May be frozen.
*To make with a regular blender: Pour in the milk first, then add the remaining ingredients (except blueberries). You may need to blend in batches to achieve an equally smooth consistency.
