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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: raw honey

Blueberry Tart for Biz

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My dear friend Biz has her birthday in April, but blueberry season is in July & August.  Her favorite dessert is blueberry pie.  This year I wanted to specifically make a blueberry tart or pie just for her.  I decided upon a tart as it's easier to utilize with almond flour.  

This is a straight-forward blueberry showcase as it marries with the lemon, while subtly sweetened with honey.  After it's done baking, lightly showered with ground cinnamon brings it altogether.  Serve slightly warm or not, with ice cream or not.  Summer is in need of a good pie boasting merely of the fresh fruit you picked with your very hands.  This blueberry tart boasts of such things.

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Blueberry Tart for Biz (printable recipe)

Blueberry Filling Ingredients:

2 ½-3 cups of blueberries
zest of one lemon
1 Tb arrowroot powder
1 Tb vanilla
⅓ cup raw honey
juice of one lemon

Tart Crust Ingredients:

2 ½ cups blanched almond flour
½ tsp sea salt
1 tsp arrowroot powder
2 Tb coconut oil, solidified
1 Tb apple cider vinegar
1 egg

Directions:

Preheat oven to 400.
Prepare crust by combining the almond flour, sea salt & arrowroot powder into a food processor.  Process for 15-30 seconds to fully combine & make the mixture fine.  Add the coconut oil & pulse 6 times, just slightly distributed.  Add the ACV & egg & pulse till everything forms into a ball.  
Take a sheet of plastic wrap and place the dough in the center.  Form a ball and flatten into a 6 inch disc.  Wrap and place in the fridge for 30 seconds. 

Remove and roll between two pieces of parchment to a line a 9-inch tart pan.  The dough will most likely break, but you can easily mold it together as almond flour dough acts a lot like playdoh without the overworking effects found in gluten pie dough.  

If you are short on time, you can simply dump the dough directly from the processor into your tart pan and shape it by hand into the pan.  

Making the Filling:

In a medium bowl, place your clean blueberries, honey, lemon zest, arrowroot powder and lemon juice.  Thoroughly mix, in order to allow the honey to become evenly dispersed throughout.  Pour the filling into the prepared tart crust.  

**If you want the berries to more jam like, then I recommend one of two options.  Take a masher and mash just a couple times before pouring into the prepared crust.  You could also mash down slightly after the tart comes out of the oven.  

Bake at 400 for 35-40 minutes.  

Allow the tart to cool on a wire rack for 30 minutes.  Lightly sprinkle with ground cinnamon for a nice finish.  

Rosemary Infused Honey Simple Syrup Spritzer

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As the girls go down for a quiet time, I find my own solace by pulling out the ice to fill up the glass.  What proceeds is the quart sized mason jar filled with rosemary infused honey simple syrup, which gets portioned out over the ice.  I pour the water with gas over and pop in a straw.  Stir & drink.  

Tastes of honey, woodsy pine & vanilla as the club soda tingles & cools this 39 week pregnant body instantly.  But, it even works for the non-pregnant.  

And I tell you what...if you don't want to do the rosemary route, you could cook down some raspberries and press through a sieve to use the juice to add to the honey simple syrup.  

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Rosemary Infused Honey Simple Syrup Spritzer (printable recipe)

Honey Simple Syrup 

  • 1 cup honey 
  • 1 cup water

Directions:

Add the honey & water into a small pan over medium heat.  Heat until the honey has completely dissolved.  Remove from heat.  From here, you can pour into a mason jar and infuse this simple syrup with any number of goods.  

Refrigerate for up to two weeks.

***Rosemary Infused Honey Simple Syrup

  • 5-6 fresh sprigs of rosemary
  • one honey simple syrup (about 1 1/4 cup)

Add the rosemary to the honey simple syrup while it is still warm.  Allow it to infuse for optimal flavor.  I allowed mine to sit for at least an hour.  Know that it only improves with days.  

In a 10 ounce glass with ice, pour 2 Tb of the rosemary simple syrup in and top with club soda.  If you would like it less sweet or more sweet, then adjust the amount of simple syrup you add.  

Strawberry Shortcake with Almond & Coconut Flour

"Tay, let's stop by Joe's Garden real quick," I say after dropping off V at preschool.  It's on the way home.  

We drive down the hill and around the bend to see the chipped white paint on the wooden sign announcing, "Strawberries."  It was destiny!

My heart skips a little, and a surge of emotion floods my soul.  It might sound silly, but awaiting the signal of fresh strawberries becomes me.  Giddy like my daughters on their birthday morning.  Stress & anxiety melts away, and all is right in the world when we step into that shackle shed boasting of season's bounty.  There, under the dim lights & faint cloudy stream from outside sit perfection.  

Shiny, shaped like women's figures (all different), but all sweet & delicious.  Wind sweeps over them to tickle my olfactory sense.  How the nose & the tongue are married--it took everything in me to not delight in them right then & there.  

"MAMA!! OH, LOOK AT THE STRAWBERRIES!" Tay exclaims what my adult mouth wanted to sing.  

"Yes, strawberries!" I reply with a warm smile, as she knows we will get some even before asking.  

We buy two pints!  

"Can you smell it?  Do you see the colors?" I ask her.  

She smells in deeply and sighs, "mmm, yes!"  

Teaching the girls to smell in the fragrance, to smell in the moment.  To use their senses to write down what living this moment in the season is to be.  It is good, oh so very good.  

We walk to the van as she sings, "strawberries, strawberries!," while I buckle her up, stare into her big chocolate eyes and give her a kiss.  We don't wait to get home to take our first bite.  Rather, I rub them off, hull it with my teeth and give her a present.  

This is my Christmas in June, which boasts of homemade strawberry shortcake!

 

 

 

Strawberry Shortcake with Almond & Coconut Flour (printable recipe)

If you would like to roll these out, then you will need extra almond flour for your surface to do so.  However, you will need to be extra gentle, as almond flour is much different from regular flour (more fragile).  When gently patting them into rectangles in your hands, take a little almond flour or coconut flour to rub around, which decreases sticky hand syndrome.  Makes 9 shortcakes

Ingredients:

3 1/4 cups blanched almond flour
2 Tb coconut flour
2 tsp corn-free baking powder (I make my own, or just use 1 tsp baking soda)
1/8 tsp salt
1/4 cup heavy whipping cream
4 Tb unsalted butter
2-4 Tb honey
2 eggs
2 tsp vanilla

egg, whisked, for coating before baking

2 pints of hulled, cleaned & sliced strawberries, set aside

Directions: 

Preheat oven to 425.  Line a baking sheet with parchment paper.

In a medium bowl, mix dry ingredients (almond flour, coconut flour, baking powder, & salt).  Set aside.

In a small bowl, combine all liquids (HWC, honey, eggs & vanilla).  

Add chilled butter to dry ingredients and use a pastry blender to cut the butter into the flour mixture.  You want pea sized butter.  

Add the wet ingredients and combine with a fork until thoroughly combined.  The dough will be sticky.  Pat the dough by hand into rectangles (about 1/3 cup worth) & place on the lined sheet.  

Brush tops with egg and bake at 12 minutes.  Rotate halfway through baking time.  Check on them, as almond & coconut flour can burn rather easily, especially at this high temperature.  Your shortcake will be a golden brown.  

 

Whipping Cream:

1 cup heavy whipping cream

1 Tb raw honey

Directions:

Whisk cold whipping cream by hand in a metal bowl & whisk, until soft peaks form....OR...whip using an electric mixer at high speed, until soft peaks form.  Add the honey and mix gently throughout.

 

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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