We had a little storm come in. The first snow on the mountain in ages!
It’s the end of blackberry season here, so get out there and pick the rest of them before the bears eat them all. I made a dutch baby version with blackberries and really liked it. Hope you do too. Serves 2.
2 Tablespoons butter
1/8 tsp vanilla extract
3 tablespoons all-purpose flour
3 tablespoons buckwheat flour
6 tablespoons almond milk
1/4 tsp salt
1 cup fresh or frozen blackberries
1/2 tablespoon sugar
1/2 tablespoon cinnamon
1 tsp ground cardamom
Preheat oven to 400°. Melt 2 tablespoons of butter in glass pie pan.
In a mixing bowl beat eggs, vanilla extract, flours, milk, and salt for 1 minute. In a separate bowl toss the blackberries with sugar, cinnamon and cardamom. Spread blackberries onto pie pan. Pour batter over the top of blackberries.
Bake until puffed and golden brown, 20-25 minutes. Serve right away, while still puffy, with warm maple syrup.
I’ve been reading this little treasure by Mireille Guiliano. It’s quite entertaining and I love her reasoning behind some of the same advice you’ve heard over and over again about food or exercise. I’m spurred on even more to walk more and incorporate exercise into my day, not as another thing on my to-do list, but as part of life. Off to walk to the post office!