Happy Thanksgiving

thanksgiving feast

It's true we're not in the US for thanksgiving this year, but my husband and I absolutely love this holiday.   To celebrate all of the things we are thankful for this year, we've decided to make a small feast for ourselves.  Here are a few of the things we're cooking up today: Butternut squash soup, Roasted beets and sweet potatoes, Lobster with guacamole, and Cauliflower/broccoli fritters.  Yummo!

Oh, and we're listening to this while we cook.

If you do celebrate, I wish you a beautiful holiday with friends and family!  Cheers! ;)

Wild Foraging - Blackberry Crumble (Allergen + Gluten Free!)

I don't know about you, but I'm a huge fan of fruit desserts.  With my food allergies, it's pretty much impossible to eat desserts out.  Making them at home and creating healthy alternatives has become a way of life around here.   

This is such a fun and easy recipe!  It works great with all types of fruit!  Here I'm using the wild blackberries we collected, but you could replace them with peaches, or cherries or plums...yum!  Here is what you'll need:

Serves: 2-4 / Prep Time: 10 min / Cook Time: 15-20 min

  • 2-3lbs of wild fruit (or enough fruit to fill the bottom of a sauté pan)
  • 1 cup shredded coconut
  • 1/4 cup arrowroot powder
  • 2 tbsp brown coconut sugar
  • 1/2 tspn cinnamon
  • Pinch of sea salt
  • 3 tbsp chilled unsalted butter, cut into cubes
  • 1 tbsp organic maple syrup
1. Forage some beautiful wild blackberries!  Or pick up some from the local market.  Rinse them well. (Preheat your oven to 350°F). 2. In a separate bowl, mix the shredded coconut, arrowroot powder, coconut sugar, cinnamon and salt.

1. Forage some beautiful wild blackberries!  Or pick up some from the local market.  Rinse them well. (Preheat your oven to 350°F).

2. In a separate bowl, mix the shredded coconut, arrowroot powder, coconut sugar, cinnamon and salt.

3. Once your dry ingredients are mixed well, add the chilled butter cubes. 4. Mix the butter into your dry mix with your fingers until all the butter is combined. Your topping is ready to go.  Set aside for a moment.

3. Once your dry ingredients are mixed well, add the chilled butter cubes.

4. Mix the butter into your dry mix with your fingers until all the butter is combined. Your topping is ready to go.  Set aside for a moment.

5. Place the berries in a sauté pan with the maple syrup (make sure you use a sauté pan that can go in the oven). Cook the berries for a few minutes over medium heat, until they start to soften and bubble.       6. Once the berries are soft, remove from the heat.  Place the crumble mixture on top of the berries, leaving a little space around the edge.

5. Place the berries in a sauté pan with the maple syrup (make sure you use a sauté pan that can go in the oven). Cook the berries for a few minutes over medium heat, until they start to soften and bubble.      

6. Once the berries are soft, remove from the heat.  Place the crumble mixture on top of the berries, leaving a little space around the edge.

7. Cook in the oven at 350°F for about 15-20 min or until the top is golden brown.  8. Bon appetite!  Or as they say here in England: Tuck in!  The coconut adds that perfect bit of crunch with the soft berries.  Enjoy!  :)

7. Cook in the oven at 350°F for about 15-20 min or until the top is golden brown. 

8. Bon appetite!  Or as they say here in England: Tuck in!  The coconut adds that perfect bit of crunch with the soft berries.  Enjoy!  :)