Very Berry Summer Crisp

Nothing screams summer more than a homemade berry crisp!

I know I haven’t posted in a while, but it’s all for a good reason: I am writing a cookbook! It is going to contain all paleo treats, categorized by season. In fact, this berry crisp is going to be one of the recipes in the book! I thought I’d give you a little sneak peek… and this recipe was surely the best for you to try!

It only takes a few minutes to make, yet it is all gone in a matter of seconds!

If you love berries, this crisp is for you.

If you love warm baked goods, this crisp is for you.

If you love me, this crisp is for you (thanks, Mom and Dad ;) ).

If you love chocolate, go check out every other recipe on my blog.

I like crisps alone, with no ice cream, but if you prefer yours with vanilla ice cream, go ahead!!

Serves 4-5 people.

Ingredients:

2 cups diced, hulled strawberries (or berry of choice)

1 cup blackberries (or berry of choice)

1 cup blueberries (or a different type of berry)

½ cup coconut flakes

½ cup sliced almonds

2 Tbs arrowroot starch

1 pinch Himalayan pink sea salt

3 Tbs coconut sugar (or maple sugar)

3 Tbs maple sugar (or coconut sugar)

4 Tbs cold palm shortening, plus more for greasing (or organic butter)

Directions:

1.     Preheat your oven to 350° F, and grease an 8½x8½ (or 8x8) –inch glass baking dish with palm shortening or butter.

2.     Place all of the fruit in a medium bowl, and set aside.

3.     In a large bowl, mix together all of the dry ingredients. Mix in the palm shortening, using your hands, until the mixture resembles course crumbs.

4.     Layer the berries evenly, on the bottom of the greased pan. Sprinkle the crumble topping on top, covering all the berries.

5.     Bake your crisp for 30-35 minutes, or  until the fruit starts bubbling, and the top is crispy and golden.

6.     Let the crisp cool for at least five minutes before serving (so you don’t burn your tongue off). Serve in bowls, plain, or a la mode (with vanilla ice cream)!

Ginger-Lemon-Mint Gummy Squares

Lately, I’ve really been wanting to cook, but the use of an oven, and the heat it emits into my already-hot house, just didn’t sound that fun. So, I set out to find the perfect no-cook treat to make! When I saw the huge pot of mint leaves growing in my backyard, I knew exactly what to do.

These are like that good ‘ole Jell-O you always crave! But minus all the artificial colors, flavors, and preservatives, of course! They are like the superfood of all treats, with unbelievably healing powers. And man, oh man, are they refreshing!

Ingredients:

1 large, whole ginger root, chopped and peeled (about 38 grams)

1/3 cup freshly-squeezed lemon juice

20 mint leaves

2 cups water

3 Tbs unflavored grass-fed beef gelatin

1 Tbs plus 1 tsp raw honey

1 Tbs coconut oil, melted, for greasing

Directions:

1.     Grease a 8½x8½ (or 8x8) –inch baking dish with the melted coconut oil, and line the bottom of the dish with a square piece of parchment paper.

2.     Place all ingredients except the gelatin and honey in a medium-sized saucepan over medium heat.

3.     Heat the mixture until the mint leaves start turning brown, and the mixture reaches a boil. Let it boil for one minute, then remove from heat.

4.     Strain the mint, ginger, and pulp out of the mixture, and into a large heatproof bowl, of glass measuring cup.

5.     Whisk in the gelatin slowly, until there are no lumps. Stir in the honey, and let the mixture sit until it reaches room temperature.

6.     Pour it into the baking dish, and refrigerate for at least 2 hours, or until it jiggles, and is slightly firm to the touch.

7.     Cut the Jell-O into squares, and serve! Leftover squares should be stored in the fridge for up to three days (if they aren’t eaten before then!)