Week(and every) day cobbler

Hello again, my friends. From the looks of it, it’s been a year since I posted – A YEAR! I never intended to take such a substantial break, but I suppose such is life. I’ve still been making delicious food and have thought about Yum For Tum too many times to count, but just couldn’t seem to muster up the power to sit down and write. Honestly, I’ve been feeling a bit (well, more than a bit) stuck and trying to figure a whole lot of things out in the last 12 months, and I think I’m finally making some headway. I’ll spare you all the details, and just leave it at that. I’m writing a blog post, so that’s progress right? 🙂

Making and eating cobbler is also a form of progress, so let’s do it.

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This cobbler is my go to dessert at all times of year, work night or no. It’s so very easy, so very tasty, and it takes about 5 minutes to throw together. You can use fresh or frozen fruit, and I’ve experimented with pretty much everything – the only thing that I’m not wild about as the sole fruit in this is citrus fruit. Don’t get me wrong, it’s a great addition to something with less water in it, but it makes for kind of a mushy final product. Adding in dried fruit with fresh or frozen stuff also makes for sweet, sweet goodness.

One more thing, this whole recipe is super flexible! You have dried apricots and frozen blueberries at home? Use them! You have a handful of raspberries, some left over blueberries, and couple apples – that’s a fine mofo of a cobbler!

Also, the amounts of every ingredient are more suggestions than anything else. Depending on pan size, you change the amounts of fruit and topping to suit what you’ve got.

What you need (makes 4 mini cocottes – see disclaimer below):

Topping:

2 cups gf oats

1 Tbsp coconut or sunflower oil (even a light olive oil is pretty good here), melted

1/4 cup maple syrup (the oats should be coated lightly with maple syrup – if you want more sweetness or find your oats aren’t coated, add more, but don’t let the oats get mushy)

1/2tsp cinnamon

pinch of sea salt

pinch of nutmeg

Filling:

2-3 cups fruit, chopped.

Juice of 1/2 lemon

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Here’s where I make a quick disclaimer: I use these little cocottes to both make and serve the cobbler. If you’re thinking, “this is bullshit! I don’t have cocottes!” worry not, my dear. Really, even I’m shocked that I have cocottes. So, take whatever pan you’re going to be using (ideally it doesn’t have more than about a 3 inch side), fill it with fruit about 2/3-3/4 of the way, then pack on the topping! 

So, first, preheat the oven to 375. Then wash your fruit (yes, yes, fresh and seasonal fruit is always sweetest, but I’ve been using up the rest of my frozen nectarines and daaaa-ummm, Gina, they’re good!)

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Next, add lemon juice, stir, and fill your cocottes or not cocottes.

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Mix all the topping ingredients together and spoon onto your fruits. I like to make each of these little guys heaping because I love me so oaty topping and they just end up so nice and crunchy. If your topping layer is too thin, the oats will be mush. I’d shoot for at least 1/2 inch, maybe an inch of topping. If you don’t have enough fruit or topping to cover your pan, just keep adding more until you’re satisfied!

Bake for about 15 minutes, until golden brown and crunchy on top and all bubbly and luscious in the middle.

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Boom, tasty dessert! Enjoy!

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Lemon Blueberry Muffins. Springalicious, Gluten-free, and Vegan

IMG_9267 It’s been quite a while since I posted anything, though I’ve been whipping things up in the kitchen and just haven’t quite made it to the photo/blogging stage. I’m feeling re-energized now and despite the overwhelming grayness of the day, it feels like spring. So, tasty, lemony goodness in muffin form is what I present to you today.IMG_9271What you need:

2 cups of brown rice flour

2 Tbsp coconut flour

1 tsp baking powder

1/2 tsp baking soda

3 Tbsp chia seeds

1/3 cup unsweetened applesauce

1/3 cup maple syrup

1/4 cup lemon juice

1 tsp vanilla extract

2 Tbsp coconut oil

1 cup blueberries (or more if you’re feeling fruity)

3 Tbsp almond milk (add 1 Tbsp spoon at time if batter is too thick)

IMG_9263What to do:

Preheat the oven to 400 degrees. Mix dry ingredients (chia seeds included here). Mix wet ingredients. Combine the two and add almond milk as needed to keep the dough from being too dry (it took me 2 Tbsp of almond milk). Add blueberries.IMG_9266Grease muffin tins or use muffin papers (muffin cups? I just realized I have no idea what those are officially called) and fill with muffin batter. Bake for about 30 minutes, until a knife or toothpick comes out cleanIMG_9274Please note in the background my new favsie mug. Tea and a muffin = perfect second breakfast.IMG_9272Eat and enjoy!IMG_9275

Pom-Berry-a-Gogo Smoothie (gf, raw, vegan, and crazy tasty!)

IMG_9040Spring has finally sprung here in Seattle, and while smoothie season never really ends at my house, it’s definitely back in it’s fully glory. This is a little bit of a smoothie departure for me because it occurs to me that I tend to get an upset stomach and headaches after I eat more than 1 or 2 bananas per week. Does this make me sound a little kooky? Possibly. Does slowing down on the bananas make my head feel better? Absofruitly.

So anyway, this is a mango based smoothie made with the sweet, tart, magical elixir that is pomegranate juice. I’ve also been adding hemp hearts to everything lately, and between a little almond milk for added creaminess and the hemp hearts, there’s a delicious nutty flavor that pops up.IMG_9038What you need: (Makes two little smoothies or 1 Mandy-sized smoothie)

3/4 cup frozen mango chunks

1/2 cup frozen blueberries

a few frozen dark sweet cherries

1/2 cup of spinach

1-3 Tbsp hemp hearts depending on how hempy your dream smoothie is

1/2 cup of cold Pom juice (more if you like a thinner smoothie consistency)

about 1/2 cup unsweetened organic almond milkIMG_9037Now what?! Don’t worry, just put your goodies in your blender (or magic bullet, which I have linked to because I love this crazy little gadget and it’s an excellent choice when the infamous Vitamix is just a little out of reach price wise).IMG_9039Add the liquids and ready….set……….go! Er, blend!IMG_9042Partake of the sweet, sweet goodness that is your smoothie!IMG_9043IMG_9040