Easter Weekend and Berry Breakfast Crisp

Hello, everyone! I am finally taking the time to sit down and write a new post…this time including a new recipe!

But first—Easter weekend! I was thrilled that Barbi and her sweet little family were able to drive here for Easter! They not only got to spend time with us all, but they got to meet Baby Gracie! The only disappointing part of the weekend was that my 2Lt was not able to be here since he is still half-way across the country in training!

Here are a few obligatory pictures from the weekend!

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This morning I decided to have something different for breakfast than my usual sunny-side up eggs and fruit. I have been trying hard to get back on track with eating in a healthy manner since the guys brought in lots of sweets and other carbs over the weekend. And of course, I served our traditional Pavlova for Easter dessert!

This recipe makes one serving. It calls for baking it in the oven, but I used the microwave for about one minute. Either way is just fine.

  • 1 cup mixed berries (frozen or fresh)
  • 3 tbsp. low-carb flour blend (I used my own flour blend of oat, almond, and flax)
  • 1 tbsp. unsweetened coconut flakes
  • 1/2 tsp. baking powder
  • dash of salt
  • 1 tbsp. sweetener (I used Pyure)
  • 1/2 scoop protein powder
  • 1-1/2 tbsp. coconut oil, melted

Place the berries in the bottom of a small baking dish. Mix remaining dry ingredients in a small bowl and then stir in coconut oil until it is a crumbly mixture. Sprinkle over the top of the fruit. Bake at 375 degrees for about 25 minutes, or put into microwave for about one minute or until the berries burst.

Serve topped with about 1/4 cup Greek yogurt.

Double-Berry Pie

This past Saturday found me doing a bit more baking than I have done in recent weeks.  I made my weekly coffee cake and sour dough loaves, a blueberry butter cream cake (from www.thesouthernladycooks.com)  for our church’s VBS this week, and this amazing pie!

Since one of my hubby’s favorite desserts is blueberry pie, I decided to make one for him as a Father’s Day dessert using not only our own blueberries, but also some of our own blackberries.  I sort of followed a blueberry pie recipe that I found in my Fanny Farmer cookbook.

pastry dough for a 9-inch, two-crust pie

4 c. fresh berries…I used 2 cups blueberries and 2 cups blackberries

3 tbsp. cornstarch (more would have been better since my berries were so juicy!)

1 c. sugar

1/8 tsp. salt

1 tbsp. lelmon juice

1 tbsp. butter

1 egg, beaten with 1 tbsp. water

1/2 tsp. sugar

Line a 9-inch pie pan with half of the pastry dough.  Wash the berries and put into a mixing bowl.  Add the cornstarch, sugar, salt and lemon juice.  Gently toss to coat the berries. Pile the mixture into the lined pie pan and dot with butter. Roll out the top crust and drape it over the fruit. Crimp or flute the edges and cut several vents in the top.  Bake at 425 degrees for 10 minutes. Lower the temperature to 350 degrees and bake for 30 more minutes.  Remove pie from oven and brush with egg wash; bake for another 5 minutes.  Brush with egg wash again and bake for 5 more minutes.  Brush with egg wash a 3rd time and sprinkle with the 1/2 tsp. sugar. Bake for 5 more minutes.   Cool on a rack.  Serve with vanilla ice cream or whipped topping.