Sunday, July 17, 2016

Gluten Free Fresh Fig Crumble Recipe


This is the first year that the birds and the beetles have decided to share the figs on our fig trees.  With an abundance of figs, I decided it was time to try a new recipe.  I found a recipe that was similar to a cobbler or a crisp and thought to myself, I can make this gluten free (so I can eat some).  Be forewarned, the recipe yielded a high ratio of crumble to fig, so, if you would like less crumble, adjust accordingly.  I started by harvesting some fresh figs, washed them and halved them.


I placed them in a single layer in a baking dish - about 16 figs fit perfectly as most were small.


I preheated the oven to 350 degrees as I assembled the crumble ingredients - butter, brown sugar, cocoa, coconut flour, almond flour, baking powder, salt and toasted pecans.

I allowed the butter to soften to room temperature and then added the dry ingredients to the butter.

It quickly combined into a dough.

I chopped the pecans

added them to the dough

and here is the finished crumble dough.

I placed some of the crumble on each fig half.


It took about 30 minutes for the figs to soften and start to release their juices, and for the crumble to turn a beautiful golden brown.

Kim and I both did a taste test - We both loved it!

So, the next time you have some figs that you want to play with, try this recipe.  It was delicious!  And, let me know how it turned out for you.


Gluten Free Fresh Fig Crumble

16 small figs, halved
4 Tablespoons butter, softened
1/4 cup brown sugar
1/4 cup coconut flour
1/4 cup almond flour
1 teaspoon cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped toasted pecans
  1. Preheat oven to 350 degrees.
  2. Place halved figs in a single layer in a shallow baking dish, cut side up.
  3. Combine the next 7 ingredients in a medium bowl, mixing until it holds together.
  4. Add the pecans and mix until it is evenly incorporated.
  5. Place a generous amount crumble on top of each fig, gently pressing onto each fig.
  6. Bake for about 30 minutes, or until the figs begin to release their juice and the crumble is nicely browned.
  7. Enjoy!


Thanks for visiting the Americus Garden Inn Bed & Breakfast.  We hope to host your visit to Americus in the near future.

Love,
Susan

Friday, June 17, 2016

Chilled Watermelon Soup for a Hot Summer Day



It's that time of year when watermelons are ripe and the temperature outside is crazy hot.  What is more refreshing than chilled watermelon soup?  It's easy to make and a great way to use all that extra melon.  By the way, the watermelons this year have been phenomenal!

Here's the recipe:
Chilled Watermelon Soup (from Southern Living July 2003)
Yield:  3 - 4 cups soup

  • 4 cups seeded watermelon cubes
  • 1/3 cup apple juice
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chopped fresh mint
  • 1/4 to 1/2 teaspoon ground ginger
  • 1 tablespoon honey (optional)
  • 1/3 cup plain nonfat yogurt
Process first 5 ingredients and honey, if desired, in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill 1 hour. Serve in individual bowls with a dollop of yogurt.

Stay cool and enjoy!  Hope to see you here at the Americus Garden Inn Bed & Breakfast soon.
Love,
Susan

Sunday, March 27, 2016

An Easter Walk Through Oak Grove Cemetery


I saw this gorgeous tree from the road and decided I had to stop and take a quick look.  It looked like a huge wisteria tree.
The scent of wisteria was so strong that it took my breath away.
As I strolled along, I noticed the blooming dogwood trees.
There was this one lone lily growing through the grass.
These white iris were covered with insects of some kind.
I'm not sure what these are, but, they were everywhere.
These were, too.
The yoshino cherries were in bloom.
And, there were still quite a few camellias.
This one had an insect visitor.
This camellia was full of ants.
These have been blooming for months and are just about done for the season.
This camellia was particularly beautiful.
Another blooming dogwood tree.
I love these little white flowers.
And, as I left, I had one more opportunity to enjoy the wisteria.

Thank you for joining me on my Easter Sunday walk.  Hope you'll come visit us and we can take a walk together, in person!
Happy Easter.
Love,
Susan

Tuesday, January 19, 2016

Gluten Free Low Carb Savory Almond Flour Muffins



I had a special request for low carb muffins for a prediabetic guest who had been told by her doctor to avoid "bread", but, she didn't want to miss out on my baking.  Since we had one morning of her visit that there were no other guests, I decided to try a new recipe just for her (and her hubby).  My absolute favorite gluten free muffin with rice flour is a cheese muffin.  So, I decided to try a savory option with almond flour to keep the carbs to a minimum.

It is a very simple recipe that comes together quickly.  Just put all the ingredients together in one bowl, stir, scoop into a muffin tin and bake for 20 minutes.  The result is a muffin reminscent of a whole wheat muffin with only 3 grams of carbs per muffin!  The recipe makes 8 muffins.  Kim's suggestion to maximize enjoyment is to place the muffins back in the oven for a couple of minutes right before you eat them - the crust crisps up and makes them extra tasty.   If you look closely, you can see the bits of sun-dried tomato, oregano, basil and parsley.


So, give the recipe a try and let me know what you think.


Gluten Free Almond Flour Cheese Muffins
Yield: 8 muffins - 3 grams of carbs per muffin

1/2 teaspoon baking soda
1/4 teaspoon vinegar
1 cup almond flour
2  large eggs, lightly beaten
1/4 cup  heavy cream
1 Tablespoon olive oil
¼ cup of shredded Parmesan cheese
oregano, to taste
basil, to taste
cayenne pepper, to taste
parsley, to taste
sun-dried tomato, to taste
  1. Preheat oven to 350 degrees.  Spray 8 muffin cups with PAM.  (Fill remaining muffin cups 1/2 way with water to avoid hot spots.)
  2. Combine all ingredients in a large bowl.
  3. Evenly divide batter into prepared muffin cups.
  4. Bake for 20 minutes.


Monday, December 7, 2015

Willet Way Wonderland 2015 or Christmas Lights of Americus

It's that time of year - time for the lights of Willet Way Wonderland to be ignited.  About a mile from our home, this winter wonderland is an annual tradition here in Americus.  Although Santa wasn't around in person when we drove through, his schedule was posted for those seeking a photo op with Santa.  Please click on the first photo and just enjoy the slide show.  No further comments from me are necessary.  Hope this brings a smile to your day.
Love,
Susan
























Wishing all a safe and happy holiday season. 
Happy Chanukah and Merry Christmas.