Triple Berry Cobbler (Refined Sugar & Flour FREE)

It’s berry season! Which means strawberries, blackberries, raspberries and blueberries are typically on sale at the grocery store every.single.week and this makes me very happy!

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In the hot summer months, I have the luxury of owning blueberry bushes–so I can stock up on a bunch for the year! However, around this time every year, my frozen blueberry stash depletes…and I have to buy frozen or fresh at the grocery store. Luckily for me they’ve been on sale lately!

Berries are rich in antioxidants which battle the “free radicals” in the body to fight off the development of inflammation + chronic disease. Berries are also a good source of polyphenols (a naturally occurring chemical found in plants)–more specifically anthocyanins (blue/purple pigmentation in plants), micro nutrients and fiber. Studies have shown that these components are associated with improved cardiovascular health with “improved LDL oxidation, lipid peroxidation, total plasma antioxidant capacity, dyslipidemia, and glucose metabolism”. 1

There are endless ways to enjoy berries!

  • Fruit Salad
  • Homemade Fruit Salsa served with Cinnamon Pita Chips
  • Mixed Berry Smoothie
  • Mixed Berry Yogurt Parfait
  • Berries to top off an Ice Cream Sundae for dessert
  • Mixed Greens Salad + Berries
  • Berry Muffins
  • Berry Pancakes/Waffles (adding berries to the batter)
  • Banana-Berry Oatmeal 
  • Add on top of cereal
  • Eat on its own!

While berries are very enjoyable on their own, I love adding them to baked goods! Below you will find my refined sugar FREE Triple Berry Cobbler using only 3 Tablespoons of maple syrup in the whole.entire.thing to sweeten it up! Use whatever berry combination you like–I used strawberries, blueberries, and blackberries. This will be the PERFECT patriotic dessert for Independence Day coming up!

  • Other Berry Options:
    • Raspberries
    • Acai Berries
    • Boysenberry
    • Elderberry
    • Black Raspberry
    • Mulberry

 

Triple Berry Cobbler

  • Servings: 8 servings
  • Difficulty: easy
  • Print

Ingredients:

Filling:

  • 3.5 cups Berries of choice (I used strawberries, blackberries, and blueberries)
  • 3 Tablespoons Cornstarch
  • 2 Tablespoons PURE Maple Syrup
  • 1 teaspoon Cinnamon
  • 1 teaspoon Vanilla Extract
  • 1 Tablespoon Lemon Juice

Crumble Topping:

  • 1/2 cup Walnuts
  • 1/2 cup Almonds
  • 3 Tablespoons Flax Seed, ground
  • 3 Tablespoons Coconut Flakes, unsweetened
  • 1 Tablespoon Maple Syrup
  • 1/4 cup Coconut Oil, melted
  • 1/2 teaspoon Cinnamon
  • 1  teaspoon Vanilla Extract

Directions:

  1. Preheat oven to 350 degrees F.
  2. Wash and chop strawberries. Rinse blueberries and blackberries. Add berries to a medium sized mixing bowl.
  3. Add cornstarch, maple syrup, cinnamon, vanilla extract and lemon juice to berries. Stir to combine well.
  4. Add berry filling to a greased baking dish. Set aside.
  5. In a high powered blender, add in all the crumble topping ingredients and blend until “crumbly” texture.
  6. Sprinkle crumble topping on top of berry filling. Bake at 350 degrees F for 40-45 minutes or until berries are bubbly.
  7. Allow to cool for at least 45 minutes to allow juices to thicken.
  8. Serve as is, with some vanilla ice cream, or whipped topping!

 

What are your favorite ways to enjoy berries?? Let me know!

 

 

Until Next Time,

Happy Chewing!
Katrina Detter, RD, LDN

Registered Dietitian

Follow me on social media!

@livebetterwithkatdetter

References:
  1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3068482/

Kat’s Kitchen: Refined Flour & Sugar Free Blueberry Muffins

Reminiscing over blueberry season…luckily for me, I stocked up at the blueberry farm this past summer, so I have tons of frozen berries to put to good use.

…And so I am sharing my refined flour, refined sugar, and artificial sweetener FREE blueberry muffins. You guys, I am not kidding…these are the BEST muffins I have ever made. You gotta try them!

In this recipe, I use several of my baking hacks from last week’s blog–check it out here. 

Below is a step-by-step recipe demonstration video to show you how simple this recipe is. Enjoy muffins for breakfast or a mid-day snack! Full, printable recipe below video.

 

 

Refined Flour & Sugar Free Blueberry Muffins

  • Servings: 10 muffins
  • Difficulty: easy
  • Print

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Ingredients:

  • 1 medium ripe banana, mashed
  • 3/4 cup unsweetened original almond milk
  • 1 tablespoon vanilla
  • 1/3 cup unsweetened applesauce
  • 1 tablespoon maple syrup
  • 1/2 cup almond flour
  • 1/2 cup oat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • dash of cinnamon
  • 1/2 cup unsweetened coconut flakes
  •  1 cup frozen blueberries

Directions:

  1. Preheat oven to 375 degrees.
  2. Mash 1 ripe banana in mixing bowl. Add almond milk, vanilla, unsweetened applesauce, and maple syrup and combine well.
  3. In a separate bowl, combine almond flour, oat flour, baking powder, salt, cinnamon, and unsweetened coconut flakes. Tip: I used whole almonds & old fashioned oats and blended until flour-like consistency–it is cheaper than purchasing pre-ground at the grocery store.
  4. Combine wet & dry ingredients and mix–try not to over-mix to prevent tunneling (air pockets in muffin).
  5. Fold in blueberries.
  6. Spoon in 2 tablespoons in greased muffin tins.
  7. Top with extra blueberries and coconut flakes.
  8. Bake at 375 degrees for 30-40 minutes. ***Muffins are done when cooked all the way through.
  9. Store in refrigerator for up to 1 week.
  10. Enjoy for breakfast or mid-day snack!

 

I hope you all are enjoying the cooking demos. Cooking, baking, and developing recipes are therapeutic for me, so I want to share my passions with you! Don’t forget to tag me in your creations!

 

 

Until Next Time,

Happy Chewing!

Katrina Detter, RD, LDN

Registered Dietitian Nutritionist

Follow me on social media!

Facebook, Pinterest, YouTube: Live Better with Kat Detter

Instagram: @betterwithkatdetter_rd

 

Benefits of Blueberries

Who else loves blueberries??

blueberries

When I think summer, I think “summer harvest” including squash, zucchini, watermelon, cantaloupe, and even okra…but, blueberries definitely steal the show for me when it comes to summer produce.  Why, you may ask?  How could such a simple berry they have all year long be my favorite?  Well, I grew up on a small-scale farm with over 20 blueberry bushes, so I spend every summer picking gallons upon gallons of blueberries.  Today, I am going to share the nutrition benefits of blueberries with you and give you some FUN ways to enjoy these beauties.

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Blueberries have been a huge part of America’s agriculture from the beginning days when Native Americans cropped the land.  They used blueberries not only because they tasted good, but also for medicinal purposes as well as fabric dyes.  Interestingly enough, North Carolina (my home state) is one of the prime locations for blueberry cultivation.  This explains why my father has so many bushes!

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 Health Benefits of Blueberries

First off, blueberries are rich with vitamin C, vitamin K, and the mineral manganese.  Vitamin C is great for immunity and skin while vitamin K promotes healthy gut bacteria flora.  My personal favorite nutrient in blueberries is fiber.  Fiber not only promotes satiety (the feeling of fullness after consumption), but also helps ya poo!  There is also a lot of research that shows blueberries as having anti-aging affects and antioxidants to help with cancer prevention.

FUN Ways to Enjoy Blueberries

Blueberries are super versatile and can be enjoyed in many ways.

Ø  Add ½ cup of blueberries (fresh or frozen) into your oatmeal

Ø Blend 1/2 cup of frozen blueberries in smoothies

Ø  Sprinkle on top of salads

Ø  Bake with them! See recipe below

Blueberry-licous Muffins

muffins

Recipe yields 12 muffins.

Ingredients:

  • 2 eggs, preferably room temperature
  • 1 cup of unsweetened applesauce
  • 1/3 cup of honey or maple syrup
  • ¼ cup of canola oil
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of cinnamon (or more if you like the flavor)
  • 2 teaspoons of baking powder
  • ½ teaspoon of baking soda
  • ¼ teaspoon of salt
  • 2 cups of whole wheat flour (you could use AP flour, I just like the added nutrients of WW flour)
  • 2 cups of fresh or frozen blueberries
  • ½ cup of roughly chopped walnuts

Directions:

  1. Preheat your oven to 350 degrees F.  You can line muffin tin with cupcake liners or use baking spray.  Set aside.
  2. In your mixer (or large bowl), add eggs, salt, vanilla, baking powder, and baking soda ensuring that everything has dissolved.  Once all is dissolved, add in your flour and gently fold.  Once flour is gently folded, fold in the blueberries, cinnamon, and walnuts. Do not over mix! *Cooking fact: If you over mix the muffin batter, the muffins could present tunneling, which is small tunnels in the cooked product.
  1. Scoop your batter into the greased muffin tins with a large ice cream scoop.  Bake for 22-25 minutes, checking with a toothpick to ensure they have been cooked all the way through.  Once out of oven, let the muffins rest for a few minutes before transferring to a cooling rack.  Recipe yields 12 muffins.  Enjoy!

Jumpstart your mindful eating journey by downloading my 6 Steps to Mindful Eating guide here – it’s free!

Until Next Time,

Happy Chewing!
Katrina Detter, RD, LDN
Follow me on social media!

References
USDA Harvard Study:
https://www.ars.usda.gov/plains-area/gfnd/gfhnrc/docs/news-2014/blueberries-and-health/