Re:Recipes for blackberries

[Guest guest]

Hi, Terry,five pounds blackberries!yum!Here's an ice cream from Elana's Pantry. Only sub is honey for stevia. I have done well with soaked dried mago. Becomes like satin, velvety and very yum~

Peach Almond Ice Cream

1 cup almonds, soaked overnight, discard soaking water

1 cup water

3-4 peaches

5 datesuse hoiney or more dates or soaked dried mangos [was: 4 drops stevia]

1 teaspoon vanilla extract

1 teaspoon lemon juice

Place soaked almonds and water in vita-mix

Blend on highest setting until smooth, about 1 minute, add a bit more water if blending is a challenge

Remove almond mixture from vita-mix and strain through a fine mesh paint strainer bag, discarding solids

Place almond mixture in rinsed out vita-mix container, blend in peaches and dates on highest setting until smooth

Blend in stevia, vanilla and lemon juice

Place mixture in ice cream maker and process according to instructions

And this one is from our BTVC List... Would of course use 6 cups berries-- or mix berries and apples or pears. Yum! tho it includes a request for a sub at the end. Maybe coconut flour if your family tolerates it?* Exported from MasterCook *'s Gluten-Free Strawberry Rhubarb BumbleRecipe By : Daniluk, R.H.N. in Vitality Magazine June 2009 p. 20Serving Size : 10 Preparation Time :0:00Categories : Baked GoodsAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------Fruit Mix6 cups strawberries -- hulledOR 6 cups frozen strawberries -- halved if large4 stalks rhubarb -- up to 5 stalkstrimmed and sliced, enough to make 4 cups1/2 cup honey -- or 1/4 cupif you prefer this less sweet1/4 teaspoon ground cloves1/2 teaspoon ground nutmeg1 teaspoon ground cinnamonTopping1 cup ground almonds -- almond flour1/4 cup hazelnuts -- chopped1/4 cup pumpkin seeds, roasted1/4 cup sunflower seeds1/2 cup honey1/2 teaspoon sea salt2 teaspoons ground cinnamon1/2 teaspoon ground ginger4 tablespoons coconut oil -- coldcut into 8 pieces[something to substitute for 2 cups quinoa -- flakesOR to sub for 2 cups precooked quinoa]Fruit Mix:1. Preheat the oven to 325 F.2. In a bowl, thoroughly combine the strawberries and rhubarb. Add honey, cloves, nutmeg, and salt. Toss thoroughly and transfer to a baking dish with an 8-cup capacity.Topping:1. In a mixing bowl, combine the nuts, seeds, almond flour, sea salt and spices. Place the butter and honey on top of the mixture, and mix until the mixture looks like coarse meal.Gently fold in the [substitute for the quinoa].2. Sprinkle the topping evenly and loosely over the fruit mixture, leaving fruit visible in a few spots for the juices to bubble up.3. Transfer to the oven. Bake the crisp for 45 to 50 minutes, or until the top is brown and the fruit juices are bubbling at the edges.- - - - - - - - - - - - - - - - - -