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Gluten-Free Blackberry Biscuits {Made with Whey} February 2, 2017

blackberry

This sweet berry biscuit is the perfect addition to a Sunday brunch.

 

I had a plethora of whey left over from some homemade cheese that I made and wanted to incorporate this into my baking. With my whey in hand, I decided to surprise the family with fresh blackberry biscuits for breakfast in the morning. As soon as these biscuits were out of the oven and cooling, everyone flocked into the kitchen to see what had been made. I’m not going to lie, the biscuits didn’t make it through the night.

So, here’s the warning: If you make these biscuits don’t expect them to last long. If you make a berry compote to drizzle on it – look out!

I used whey in this recipe because I had an over abundance of it from a cheese making project and have been trying to use it up. Whey can be used in lieu of liquids in baking. Sweet whey comes from cheese making where bacterial cultures have been used and the whey has been drained at a pH of 5.2 or above. This type of whey is used most for baking and can benefit your goods in two ways: it adds additional nutrition and the natural acidity makes a perfect dough conditioner. It reacts with baking soda to produce all the leavening (carbon dioxide bubbles) you need. The flavor is similar to using buttermilk and I have found it keeps the baked goods more moist (I may be wrong, but this is from my experience using it).

This gluten-free version came out delicious and it’s more nutritious compared to using wheat flours.

Gluten-Free Blackberry Biscuits

  • 2 1/4 cups all-purpose gluten-free flour
  • 2 teaspoons baking powder
  • 1/2 cup granulated sugar
  • ¾ teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon vanilla
  • zest of 1 lemon
  • ¼ cup unsalted butter, melted and slightly cooled
  • 1 1/4 cups whey (if you don’t have whey, use buttermilk)
  • 1 cup blackberries
  • Course sugar to sprinkle on top
  1. Preheat oven to 425 degrees and spray baking pan.
  2. In a large mixing bowl combine the flour, baking powder, granulated sugar, cinnamon, salt and lemon zest.
  3. Make a well in the center of the dry ingredients and pour in the whey (or buttermilk) and melted butter.
  4. Use the spatula to fold blackberries in with the ingredients together. Mix just until all flour is moistened. Mixture should be a cake batter consistency.
  5. Brush with any remaining butter and sprinkle with coarse sugar if desired.
  6. Bake in the preheated 425 degree oven for 20-25 minutes or until golden brown.
  7. Once cooled, use a pizza cutter to cut through biscuits and serve warm.

The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

Originally published February 2nd, 2017
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Three Kid-Friendly Brussels Sprouts Recipes December 13, 2016

Brussels sprouts are an excellent source of protein, iron, and potassium. In addition, they contain immune-boosting and bioprotective ingredients including Vitamin C (which prevents cellular damage), fiber (for lowering risk of heart disease and stroke and maintaining the digestive system), folate (which reduces your risk of heart disease), and antioxidants. Unfortunately though, Brussels sprouts aren’t the most appealing or glamorous vegetable, probably because when they are overcooked they become a slimy, bitter mess.

I didn’t enjoy Brussels sprouts until college and even then only after coming across a restaurant that served them in a rich bacon butter. Studies show that it’s not uncommon for certain complex flavors to slowly be acquired over time. It may take up to eight times tasting a food or drink before you begin to like it. (Think about kids’ reactions when they first encounter coffee, beer, or sushi and you’ve got a pretty good idea about this phenomenon.) But kids who are exposed to and try a wide variety of vegetables on their plates (even if they don’t always finish them!) have better lifetime eating habits, as they will acquire those difficult/unusual tastes earlier.

We regularly cook Brussels sprouts at our house. My kids don’t always clean their plates, but the following recipes are pretty great at getting them to eat a few bites of this highly nutritious veggie. As an added bonus, two of these dishes will take you less than 15 minutes to make from start to finish.

BRUSSELS SPROUTS WITH BACON AND RAISINS

Remember what I said about the bacon trick? This dish makes use of a little bit of bacon and a handful of raisins to add a rich, complex. Kids who love a little sweetness will appreciate the flavor balancing that happens in this hearty side dish. Goes great with a steak.

Ingredients:

  • 1 teaspoon olive oil
  • 2 slices bacon
  • 1 pound trimmed, halved Brussels sprouts
  • Salt and pepper
  • ¼ cup golden raisins
  • 1 tablespoon unsalted butter
  • ½ cup chicken broth
  • 2 tablespoons apple cider vinegar

Instructions:

Heat oil in a large heavy skillet over medium heat. Add bacon and cook until crisp. Transfer bacon to paper towels to drain and let cool.

While bacon cools, add Brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often until sprouts are golden brown spots and getting soften, (about 5–7 minutes—be sure not to overcook as they will start to get slimy). While sprouts are cooking, crumble bacon.

Reduce heat to low and add raisins and butter. Cook for a minute of two until flavors combine. Add broth to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1–2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.

BRUSSELS SPROUTS CHIPS

Kids like to eat chips because they are salty and easy to eat (and if they’re prepared correctly you can’t tell a vegetable is involved at all). Like kale chips, Brussels sprouts chips are just as yummy and easy to make. They’re also a great way to repurpose the outer leaves of the sprouts that tend to fall off when cutting off the stems.

Ingredients:

  • Olive oil to coat
  • Salt and pepper
  • 2 loosely packed cups of Brussels sprouts leaves (outer leaves work best, but so long as you separate each leaf these will crisp up nicely)

Instructions:

Toss outer leaves of sprouts in olive oil and salt. Spread on a parchment-lined baking sheet (honestly, I’ve done this directly on a cookie sheet when we’re out of parchment—they are a little less crispy but still very good). Roast for 5 minutes at 400 degrees (check often because they brown quickly!). And that’s it! My kids inhale these without even making the connection that they are a healthy veggie.

CHERRY & ALMOND BRUSSELS SPROUTS SALAD

As I mentioned before, one of the biggest issues with Brussels sprouts is overcooking—this recipe serves them raw, thereby completely avoiding that pitfall. It’s also a complete meal when necessary and most ingredients can be customized with whatever you have in your kitchen.

Ingredients:

  • 1 pound Brussels sprouts
  • ¼ cup dried cherries
  • ¼ cup slivered almonds (or other nuts)
  • Parmesan cheese sprinkled to taste (or other cheese)
  • ½ cup olive oil
  • 3 tablespoons white balsamic vinegar
  • 1 garlic clove, minced
  • ½ teaspoon Dijon mustard
  • 1 teaspoon honey

Instructions:

For the salad: First, shred the Brussels sprouts. You can do this with a mandoline, a knife, or even your fingers (in a pinch). Just make sure the pieces are tiny. Next, add whatever nut you prefer–my kids love almonds, but pecans, walnuts, or pistachios can also work. Now add in dried fruit. We prefer cherries, but chopped apples or raisins would also be great.

For the dressing: Whisk together olive oil, vinegar, garlic, mustard and honey and drizzle over the salad. Stir to coat and finally sprinkle some Parmesan cheese over the top to add some complex saltiness. You can even use shredded cheddar or Gruyere (or really any cheese you have on hand that your family enjoys).

Pamela Bofferding is a native Texan who now lives with her husband and sons in New York City. She enjoys hiking, traveling, and playing with her dogs.

This information has been made available by Ready Nutrition

Originally published December 13th, 2016
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