Blueberry Recipes From Leslie Cerier’s new cookbook: Gluten-Free Recipes for the Conscious Cook, A Seasonal Vegetarian Cookbook

Hi all,

Happy July to everyone!

Here in New England the blueberries are coming in big time! I have 20 wild blueberry bushes and without covering the bushes, the birds and I are feasting! And I have frozen many quarts for winter sauces and have been enjoying blueberry pancakes and waffles, too.

Here are 2 delicious recipes with blueberries from my new cookbook, Gluten-Free Recipes for the Conscious Cook: Berry Good Corn-Quinoa Pancakes; and the quick and easy “Blueberry-Coconut Breakfast Shake” which I also adapted to be featured in Prevention magazine’s August 2010 issue. In the recipe for Prevention magazine, I omitted the hemp seeds and also said OK to their request for using a lighter coconut milk. I hope you will enjoy either version because they are both delicious. Hemp seeds are a great source of protein and also a complete protein. Super for Vegans and everyone that likes delicious refreshing shakes for breakfasts or any time of day!

Also in this post, I will show you my video for how to make your own flavored blueberry vinegar, another treat that is fun and easy to make, and there are 2 links for my latest radio interviews, where I also talk about gluten-free cooking and baking.

From Gluten-Free Recipes for the Conscious Cook by Leslie Cerier

Blueberry-Coconut Breakfast Shake
Serves 2 to 4

This breakfast shake is so thick and delicious that it reminds me of the malteds I use to get when I was a kid. And between the blueberries, coconut milk, hempseeds, and almond butter, it’s a real nutritional powerhouse. You might find, as I do, that a couple of glasses will keep you going for most of the day, or for a great breakfast, have one glass with a Corn Muffin (page 00).

2 cups fresh or frozen blueberries
1 (14-ounce) can coconut milk
5 tablespoons almond butter
1/4 cup hempseeds
¼ cup water
3 tablespoons honey or maple syrup
1 teaspoon vanilla extract

Put all of the ingredients in a blender and blend until smooth. Serve immediately.

For a creamy mousse, refrigerate overnight, and eat it with a spoon the next day!

Copyright © 2010 Gluten-Free Recipes for the Conscious Cook by Leslie Cerier (New Harbinger Publications, Inc.) All rights reserved.

Recipe from Gluten-Free Recipes for the Conscious Cook by Leslie Cerier

Berry Good Corn-Quinoa Pancakes
Serves 4 to 6

The combination of fresh blueberries and strawberry nectar gives these pancakes a great flavor and an impressive array of phytonutrients. That said, you could use almost any fruit juice or dairy or nut milk in this recipe. Experiment with different flours, too. You could use all teff flour or a different combination of gluten-free flour. The one thing to watch out for is coconut flour. It absorbs more liquid, so if you add more than about a tablespoon of coconut flour, you’d need to add more liquid.

4 eggs
1 cup strawberry nectar or your favorite juice
1/2 cup melted extra-virgin coconut oil
1/2 cup maple syrup
4 teaspoons vanilla extract
1 cup corn flour
1 cup quinoa flour
1 tablespoon baking powder
1/2 teaspoons sea salt
2 cups fresh or frozen blueberries

Whisk the eggs in a large mixing bowl. Stir in the strawberry nectar, oil, maple syrup, and vanilla. Add the flours, baking powder, and salt and stir until well combined. Gently fold in the blueberries.
Heat some coconut oil in a heavy skillet or griddle over medium heat and brush it over the surface when it melts. Ladle the batter onto the hot pan to make 3-inch pancakes. Cook for about 1 1/2 minutes, until the tops are bubbly and the edges are dry. Turn the pancakes over and cook for about 1 more minute, until the bottoms are brown. Serve immediately.

• Blueberries not in season? No problem! Cut up strawberries or swap other berries for the blueberries.
• Swap 2 cups of teff flour for the corn and quinoa flour.
• Use other juices, such as peach, pear or apple juice.
• Swap any type of milk for the juice: soy, rice, almond, hazelnut, cow’s, or goat’s milk.

Copyright © 2010 Gluten-Free Recipes for the Conscious Cook by Leslie Cerier (New Harbinger Publications, Inc.) All rights reserved.

Here is the link to my video on how to Make your Own Blueberry Vinegar with Edible Flowers

2 Responses

  1. I love your new cookbook, Leslie! So glad I got it at Art Behind the Barn. I’ll be trying that blueberry smoothie tomorrow.

    • Thanks Bonnie! I am delighted you are enjoying Gluten-Free Recipes for the Conscious Cook. Enjoy our local harvest!

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