We have all started our base training and decided to meet up for a fun kickoff meal for our training. I prepared the recipe below with some modifications which are noted in parentheses below.
The primary recipe is from one of my favorite vegetarian books, The Greens Cook Book, by Deborah Madison. I highly recommend this book as well as any written by her. She makes vegetarian cooking elevated by simple. Buy this book!
About 4 cups of berries (I used three cups fresh blackberries, one cup fresh raspberries)
1 tablespoon flour
3 tablespoons light brown sugar
Zest of one orange rind
Preheat the over to 375. Toss the berries in the above mixture. Place in an 8 inch bakeware dish. Prepare the topping and sprinkle over berries. Cook until the top is lightly browned and juices have bubbled above the edges. About 30-40 minutes.
1/2 cup unbleached white flour (I used 1/4 coconut flour, 1/4 quinoa flour)
6 tablespoons light brown sugar (I used 3 tbsp.)
1/4 tsp cinnamon (I used much more!)
1/8 tsp nutmeg
1/8 tsp salt
4 tablespoons unsalted butter (I used Earth balance spread and melted coconut oil)
(I also added 2/3 cup nuts; walnuts and almonds)
(I also added a handful of rolled oats)
Combine the above topping ingredients and cut in the butter into small pieces, working with your hands or a fork. You want the small pieces to hold together.