Redeeming the Table

sharing stories, hospitality & food with friend & stranger

Redeeming the table shares stories of faith & life around the table, while utilizing real food focusing on the Paleo diet and extending hospitality to welcome others to it.  Kamille Scellick is the voice behind Redeeming the Table, and she speaks candidly and openly of her own story, struggles, and triumphs in sharing the table.  She is a mom to three girls, one who has special needs.  She is the wife to Ben.  She loves Jesus.

Filtering by Tag: grain-free

Grain & Dairy Free Peach-Blueberry Cobbler

It's still officially summer here, which means the girls have not returned to school, and we are still enjoying the peak of seasonal bounty in the form of blueberries and peaches.  I have to say when I see others IG accounts boasting of peaches in early July my heart sings a sad song.  That is until August comes here, when it's peaches in smoothies, peaches in pies, and peach juice dribbling down my chin.  

Add to that the ever present tang and sweetness culminated in a perfect, straight from the bush blueberry.  The girls and I went to Ben's work last Friday, where there are blueberry bushes to eat from.  Needless to say, we enjoyed a few ourselves.  

It reminded me how eating fruit should be.  The taste is unadulterated and waiting out in the winter months to eat to my hearts content in the summer months is sure worth it.  

Try this simple grain free, dairy free and refined sugar free cobbler.  It's not overly sweet, and perfect for dessert to a morning treat.  

Grain & Dairy Free Peach-Blueberry Cobbler (printable recipe)

Ingredients:

Filling:

1 pint blueberries

5-6 peaches, peeled and cut into slices

1/3 cup maple syrup

1 tsp freshly grated nutmeg

1/2 tsp ground cinnamon

1 tsp vanilla

juice from half of a lemon

2 Tb arrowroot powder

Crust:

2 cups blanched almond flour

1/2 tsp salt

1/4 cup arrowroot powder

1/4 cup coconut oil

1/4 cup coconut sugar

1 egg

Plus another egg for a wash

Directions:

Preheat the oven to 375.

In a large bowl, combine blueberries and peaches.  Add maple syrup, nutmeg, cinnamon, vanilla, lemon juice and gently mix.  Sprinkle the arrowroot powder over and gently mix in.  Allow to sit for 10-30 minutes.

In another large bowl, combine the almond flour, salt, and arrowroot powder till it is thoroughly disbursed.  Add the coconut sugar and mix throughout.  With a fork or pastry blender, combine the coconut oil into the dry ingredients.  Once the coconut oil is broken down into small pea size pieces, add the beaten up egg to the crust.  Combine until the dough is wet.  

In a 9x9 pan add the filling.  Set it aside.

With your hands, form the dough into patties or discs.  They should measure roughly 1/8 to 1/4 inch in height.  You should be able to make six discs of dough.  Place each disc on top of the filling so as to cover the entire surface. Try your best to not overlap them.

Take your last egg and lightly beat it.  With a pastry brush, brush the tops of the dough.  Put into the oven to bake for 30 minutes.  

Allow it to cool on a wire rack for 10 minutes.  

***The maple syrup in the filling is adjustable.  For less sweet, only use 1/4 cup.  For more sweet, use 1/2 cup.  

***This pairs lovely with full fat plain yogurt as well.   

Paleo Pumpkin Bread

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Friends, I have tried desperately to like pumpkin pie.  I have heaped mounds of whipped cream a top it; but, maybe it's due to the many bad ones I've been given growing up.  For starters, the crusts were always overcooked.  No, they were burnt.  And then there's the whole pumpkin itself.  

Could it be growing up in Arizona led me astray for the glory of Fall?  It could with no pumpkin patch visits, or homemade pumpkin puree.  I threw it all out.  Everything pumpkin must go, including pumpkin bread.  

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Then, this wayfaring stranger returned to the state of her birth, and discovered the pockets of gladness abounding in the Autumn months.  The crisp, cold air.  The warm drinks and hot soups awakening the damp bones.  Don't even get me started on the sweaters, scarves and hats this displaced Arizonian girl longed for every day it hit below 80.  

I rediscovered pumpkin.  I discovered sweet meat squash actually and how sweet it is after roasting it in the oven, and satisfying to puree it in your own kitchen.  I made a vow to never buy canned pumpkin again.  I'm sure it made a difference, and this pumpkin bread lays claim to it.   However, I've broken in my rainboots trudging through the mucky patch to get me some sweet meat squash for all things pumpkin.  That is except the pumpkin pie.  

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Paleo Pumpkin Bread (printable recipe)

One element I feel which makes this bread come alive is using freshly ground nutmeg & cloves.  I have an old coffee grinder, which I use for grinding flax & chia seeds into meal, or whole spices into ground ones.  Simply wipe the grinder out between uses.  

Dry Ingredients:

3 cups almond flour

1/3 cup coconut sugar

1/4 cup flax meal

2 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground cloves

1 tsp baking soda

1/2 tsp salt

Wet Ingredients:

3 eggs, room temperature

1/4 cup coconut oil, melted

1/4 cup maple syrup

1 cup pumpkin puree

1 tsp vanilla

 

Directions:

Preheat oven to 350.  Line a 9x5 loaf pan with half sheet of parchment paper and press into the sides with some of it laying over the sides.  

In a medium bowl, combine the dry ingredients of almond flour, coconut sugar, flax meal, baking soda, salt, ginger, cinnamon, nutmeg and cloves.  

In the bowl of a standing mixer, add all the wet ingredients, eggs, coconut oil, maple syrup, pumpkin puree and vanilla, and mix together for 30 seconds.  Add the dry ingredients to the wet ingredients and mix on low speed for 30 seconds.  Increase to medium speed and mix for an additional 45 seconds.  Pour batter into prepared parchment lined pan.  Bake for 55-60 minutes, until a toothpick inserted in the middle comes out clean.  

Allow to sit in pan on cooling rack for 10 minutes.  Remove bread in the parchment from the pan to the cooling rack and cool for another 5 minutes (or slice it right away).  Serve.

I'm Kamille-Welcome!

Wife to Ben. Mama to three beautiful girls. I cook, bake & eat. Food, hospitality, & sharing our stories just might change the world. 

Wife to Ben. Mama to three beautiful girls. I cook, bake & eat. Food, hospitality, & sharing our stories just might change the world. 

 

 

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