What do you do with your 5 cups of blueberries that have been sitting there for a while AND you don’t want to make a pie crust? That’s the mood I was in yesterday. No pie crust was going to be mixed up nor rolled out by these hands… they wished to remain idle on the day before my meetings and work began. Instead, I made a “But I Don’t Wanna Make A Pie Crust” topping. Okay. Kind of a long title. I agree. I made a gluten-free granola crumble for it. How’s that? It’s a Breakfast Blueberry Pie!A little bowl of that and a Popeye Omelet was the perfect breakfast this morning. I don’t usually have time for breakfast like this during the school year. However, at this point, my day begins a full two hours after it normally would (meetings at 9:00 instead of 7:00AM), so I was ready for a little treat.
I hope you enjoy it too.
4 1/2 – 5 cups blueberries (or other such fruit/berry)
1/4 cup brown sugar
1/4 cup white sugar
1 Tablespoon lemon juice
4 Tablespoons cornstarch or tapioca starch
Granola Topping Ingredients:
1/2 cup butter
1/3 cup brown sugar
1/4 cup white sugar
1/4 cup GF Flour Mix
1/3 cup quinoa flakes
2/3 cup toasted pecan pieces
1/3 cup almond slices
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
- Preheat oven to 350F
- Mix together the pie ingredients (blueberries, sugars, starch and lemon juice) and pour into a pie dish.
- In a small bowl, combine GF Flour mix, quinoa flakes, pecan pieces, almond slices, nutmeg, cinnamon, and salt. Set aside.
- In a mixer, cream butter with sugars.
- Turn off mixer and add dry ingredients plus one teaspoon of vanilla.
- Mix all ingredients together until well blended (it will be thick like cookie dough).
- Scrap all topping together and then crumble on top of the pie filling/pie dish.
- Bake for 20 minutes, then cover with tin foil if browning too quickly.
- Bake an additional 10 -15 minutes or until golden and the blueberry juices have thickened.
- Allow to cool- or not!
Either serve as a dessert with ice cream or alone as breakfast. =)
What’s a Popeye Omelet? Why an omelette with spinach, of course!
Popeye Omelette Ingredients:
1/2 Tablespoon butter
2 Tablespoons of half and half
1 pinch of salt
1 Tablespoons of fresh parmesan shavings
1 small handful fresh spinach leaves
- Whisk together the eggs, half-and-half, and pinch of salt until the eggs are very well blended.
- In a small pan over medium heat, melt the butter until foamy.
- Pour egg mixture into pan.
- Use a heat-resistant rubber spatula to stir the egg slowly (as though you were making scrambled eggs, but do it slowly.)
- When the majority of the egg has become somewhat set, but the mixture is still wet, carefully cover the bottom of the pan with egg. Bang and tap the pan on the stove top to even out the mixture.
- Working quickly, place the spinach leaves and parmesan on one side of the eggs.
- Quickly slide the rubber spatula under the other half and flip that side over the top of the spinach and cheese.
- Turn off the heat. Let sit for a brief moment to let the cheese melt and spinach wilt.