Gluten-Free Blueberry Buckle by Allison

Blueberries by the basket you say? Yes indeed, I’ve been buying blueberries by the basket! Why not? Being from the Pacific Northwest I grew up with being able to have fresh berries at my fingertips. I can remember back when I was in college and seeking out “U-Pick Farms” and I got bucket loads of raspberries for 50 cents a pound! I made cartons of freezer jam that night until the wee hours of the morning! Now I’m in the Czech Republic which is also “Berry Land” and I’m lucky to be able to have access to local farmers who grow the berries. They just taste better than the kind you buy in large stores let me tell ya! So here’s one way to get some more antioxidants in your system, eat blueberry buckle!photo (4)

This is my Mom’s recipe and it is certainly a family favorite. You can use frozen blueberries as well just be sure to thaw them out before-hand and make sure they are without extra moisture. My crumbly topping sank to the bottom as I used a bit more butter than needed but they turned out great and they were very delicious!
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Blueberry Buckle Coffee Cake
slightly adapted from the Betty Crocker Cookbook

Ingredients

2 cups gluten-free flour ( I like Schar Mix C gluten-free flour)

¾ cup sugar

2 ½ tsp. baking powder

¾ tsp. salt

1/4 tsp. cinnamon

1/4 c. butter

¾ cup milk

1 egg

2 cups well-drained blueberries

 

Topping:

½ cup sugar

1/3 gluten-free flour

½ tsp. cinnamon

¼ cup soft butter

Mix and sprinkle over batter in pan.

 

Heat oven to 180 degrees Celsius.  Grease round layer pan, 9 ½ inches or square pan, 8″ x 8″ pan or pour into a muffin tin.  Blend all ingredients except blueberries and topping.  Beat for ½ minute.  Spread in pan.

Sprinkle topping over batter and bake for 45 to 50 minutes if baking it in a pan or until a wooden toothpick comes out clean. My muffins baked about 20 minutes.

 

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Gluten-Free Spinach and Mushroom Egg Bake by Allison

There are so many beautiful cafes in Prague to enjoy breakfast in while you sit, savor and soak in your surroundings with friends or family. But sometimes a homemade breakfast in the comfort of your own home is what you’d like to offer your newly arrived guests from overseas after a long journey. Aromas of steaming hot double-shot coffee brewing in the french press and a pot of black or green tea steeping in a beautiful Polish pottery teapot await for thirsty guests.  The egg bake is cooking away in the oven while we enjoy greek yogurt with homemade granola and fresh fruits of the season, apricots, cherries and strawberries. One word, delicious.

 

There’s nothing like farmer’s market eggs or homegrown eggs in your own backyard. They taste better, they are fresher and it feels good to support local farmers at the same time. I try to only buy my eggs from the farmer’s market and especially for this recipe.

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Gluten-Free Spinach and Mushroom Egg Bake by Allison

Ingredients

Fresh mushrooms (1 large container or approximately two 1/2 to three cups of sliced mushrooms)

200 grams of fresh spinach

2 Tbsp. butter

2-3 cloves garlic

2 small onions

fresh thyme springs

12 eggs

2 cups grated cheese (can use cheddar or gouda or a smaller amount of parmesan)

1/2 cup of milk or cream

1 tsp. salt

Preheat oven to 185 degrees Celsius.

First melt the butter in a large frying pan/wok, then add the chopped onion and cook on low until caramelized, about 20 minutes. Add garlic to the pan after cooking onions for 10 minutes and stir frequently to prevent from burning. Turn up the heat to medium and add mushrooms, thyme leaves and salt. Cook until the moisture in the bottom of the pan has cooked off, about 10 minutes or so. Then add fresh spinach in 2 handfuls at a time until it wilts and cooks down, continue to turn and stir. Remove from heat and in a large bowl crack 12 eggs and add in the milk and grated cheese. Beat mixture with a whisk until blended, be careful not to over beat. Add in the mushroom, onion and spinach mixture and stir gently. Pour into a large 9″ x 13″ pan and bake uncovered for the first 25 minutes, check frequently to see if the top is getting brown and cover with foil when you’ve reached the desired color on the top of the egg bake. Total baking time should be around 40-45 minutes depending on your oven. Serve warm and enjoy!

Berry, Berry Buttermilk Cake by Nikki

That takes the cake...

That takes the cake…

If you currently live in Prague, (or other Central European cities) you will understand me when I say, “It sure ain’t summer!” The longest of winters seems to have bypassed Spring and Summer entirely and it has gone straight to late Autumn. It really feels like it is November already! In fact, my plans to visit the Dejvicka farmer’s market were thwarted by the torrential downpours.

So today, I made this cake with BIO butter and flour, and of course, fresh buttermilk from my local dairy farmer. The combination of sour milk with the sweet berries and a bit of lemon zest gives this cake is the perfect blend of tart and sweet.

flour coated berries

flour coated berries

This cake is supposed to be served during the summer, with fresh berries and whip cream. But today, with the rain pounding on the roof and the flood warnings beginning to pour in from the Czech authorities, this cake is bringing a little bit of summer to my home. Dream a little dream… with cake!

Summer Berry Buttermilk Cake in a Cathedral Bundt pan

Pretty cathedral bundt pan

Berry, Berry Buttermilk Cake

adapted from smitten kitchen

ingredients:

Cake
2 1/2 cups (355 grams) plus 2 tablespoons (20 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
1 teaspoon fine sea salt or table salt
1 cup (8 ounces or 225 grams) unsalted butter, at room temperature
1 3/4 cups (340 grams) granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup (175 ml) buttermilk
3 cups (350 to 450 grams) mixed berries

Glaze
2 cups (240 grams) powdered or confections’ sugar
Juice of 1 lemon
1 tablespoon (15 grams) unsalted butter, very, very soft

Directions:

Preheat your oven to 350°F.

Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray. (I use spray!)

In a medium bowl, whisk together flour, baking powder and salt together and set aside.

In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest until fluffy. I use my food processor with the mixing paddle for approx 3 minutes.

Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition.

Beat in vanilla.

Add 1/3 flour mixture to batter, beating until just combined. Continue in 1/3 increments until flour is well combined, but do not over mix!

In the bowl where you’d mixed your dry ingredients, toss the berries with 2 tablespoons of flour.

With a silicon spatula, gently fold the berries (I used 2 cups blueberries and 1 cup raspberries) into the cake batter. The batter will be very thick but be as gentle as possible.

Place batter into greased pan and bake for 55-60 minutes.

The cake is done as soon as a tester comes out clean of batter.

Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way.

Cool completely. Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very, very thick.  Spread carefully over top of cake, letting it trickle down the sides when and where it wishes.

Serve at once or keep it covered at room temperature for 3 to 4 days.

Enjoy!