I think I've mentioned this before, but my new co-workers are assholes. They have developed some new, and very annoying habits, like loudly messing around in the next room and wanting all kinds of attention when I go to the employee kitchen for a cup of coffee. One of my co-workers yells, over and over, so I can look at his current favorite office supplies, o.k. it's a toy, but he still yells, over and over and over...
|It is great topped with ice cream, or a drizzle of heavy cream|
if you are eating it for breakfast.
So, enough complaining. I do love those dogs, as annoying as they are.
Well,I bought a big container of blackberries at Costco. I like to have 8 (not 7 and not 9) at breakfast but I wasn't eating them fast enough to get through the giant container before they spoiled, so I made this blackberry cobbler. It was delicious. The almond flour cookie topping is wonderful on its own but together it is a delicious dessert or lovely breakfast. Just eat it before the coworkers decide they need some, or yell at you to look at their new toy.
20 oz. blackberries
3 Tbsp. Swerve, divided
juice from 1/2 lemon
1/4 tsp. xanthan gum
4 Tbsp. butter
1/4 tsp. stevia glycerate
1 tsp. vanilla extract
1 cup almond flour
Preheat oven to 350°F
Mix blackberries,1 Tbsp. Swerve, lemon juice, and xanthan gum, pour into greased cast iron skillet or 8X8 oven proof pan. In a medium bowl mix egg, butter, 2 Tbsp. Swerve, stevia, vanilla extract and almond flour. It will be a stiff cookie dough consistency. Drop by spoonfuls over blueberries and spread to cover most of the fruit.
Bake for 25-30 minutes, until fruit is bubbly and crust is a golden brown.
1 year ago: Poached Garlic Dressing and the Rough Day
3 years ago: Updated Wedge Salad
5 years ago: Compound Butter and the Joy of an Airline Upgrade
May 29, 2020 Sunrise 3:39 am Sunset 12:00 am Temp. H 75/ L 53°F