Easy Blackberry Jam

The weather is starting to turn, but we’re still having lots of sunny afternoons with cool breezes. And, there are still blackberries to be harvested. So, I thought I’d make some easy Blackberry jam with my last haul. It makes a small batch, which is approximately one jar. Here is what you’ll need:

  • 2 cups blackberries
  • 1 cup sugar
  • Juice from 1 lemon

After washing your blackberries very well, place in a small sauce pan with the sugar.

Next, grab a masher and spend several minutes smashing the heck out of those berries. You really want to get the juice flowing so that the berries become a liquid purée like mash up.

There will still be bits of berry, but as you can see above, it should have lots of juice. Place on the stove and set on high. I used mark 5.

Bring the berry mash to a boil, stirring it the entire time. By constantly stirring, you’ll ensure it does not burn. Once it boils for about 5 minutes, put on medium low and simmer until it thickens. You’ll know it’s ready when it coats the spoon.

Juice the lemon, and stir in the liquid while the berry mixture is still hot.

Make sure your jar is already prepared. It needs to be thoroughly cleaned and boiled to sterilise. While the liquid is still hot, spoon jam into the jar. It will firm up as it cools.

And there you have it, one batch of Easy Blackberry Jam! This is the perfect way to preserve the last of the summer fruit to enjoy into the cold winter months. Stir it in porridge, put it in yogurt, or enjoy on some toast! However you slice it, this jam is just too easy to pass up. Give it a try before the berries disappear. Thanks for reading and Happy Eating!

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Peanut Butter Chocolate Brownies

So, I still have Easter chocolate left! Although I love baking I don’t tend to be eating as much sweets as I’ve been getting older. Therefore, I turned my last (dark) chocolate egg into brownies. They don’t contain any dairy or refined flour. Here is what you’ll need:

  • 3 eggs, room temperature
  • 1 teaspoon vanilla
  • ~2 cups (260 g) dark chocolate
  • 1/4 cup peanut butter, and 2 tablespoons to drizzle
  • 1 1/3 (120 g) cup almond flour
  • 2/3 (50 g) cup coconut flour

If you have a double boiler, use that to melt the chocolate. Otherwise, like me, use a saucepan that is wider than a small pot of simmering water beneath.

While the chocolate is beginning to melt, beat the eggs and vanilla very well.

You can also use this time to measure out the almond and coconut flour.

Once the chocolate is melted, take it off the heat source and stir in 1/4 cup of peanut butter.

Now, you’ll add the warm chocolate to the eggs, mixing well. Make sure the chocolate isn’t too hot so the eggs don’t cook up.

Next, you’ll add both flours, making sure it is all incorporated and absorbed by the chocolate mixture.

The mixture will be very thick by now. Go ahead and press it into a square baking tin, or anything you have. Mine was rectangular, so the brownies will be a bit thinner.

At this point, go ahead and drizzle some extra peanut butter on top.

Heat your oven to 180 C / 350 F and bake for 20 minutes. It will rise a bit, but it should be done when you notice a bit of cracking on top.

And there you have it! Peanut Butter Brownies that are dairy free and free from refined flour! These are very rich and decadent, making it the perfect companion for a cup of coffee. They are also a great post run treat! And as I’ve been training for the Bristol 10 k in two weeks time, these went down nicely. Give these a try and savour them as summer approaches. Thanks for reading and Happy Eating!

Almond Crepes

I decided to try something new as the snow has forced me to get creative. So, I decided to make some almond flour crepes. It’s a great option for my gluten free friends, but I do think I’ll have to perfect it a bit more. Anyhow, here is what I ended up with, here is what you’ll need:

  • 4 eggs, beaten
  • 1/3 cup almond flour
  • 1 teaspoon almond extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • Almond butter & sliced almonds to fill

First, beat all 4 eggs very well.

Next, add the almond flour and essence.

You’ll then add the cinnamon and ginger.

Using a ladle, pour a scoop of batter onto a hot greased pan.

Move the pan around to ensure an even coating making a round crepe. Cook for about 2-3 minutes on each side.

Once cooked, spread almond butter onto the crepe.

Then sprinkle sliced almonds on top of that. Fold over and voila!

And there you go, almond crepes. I have to be honest here, they turned out ok. The texture was great and they were quick and easy to cook. But for me, they tasted a bit too eggy. These may be a better recipe for a savoury crepe. But I ended up adding a lot of maple syrup for more sweetness. I think I’ll have to perfect these a bit more by adding some rice flour, sugar, and more cinnamon. But still, very filling and a great option for gluten free or carb free friends. Try it out and let me know what you think. Thanks for read and Happy Eating!