We had frozen berries from this summer to use up, and I was inspired to fulfill Pedro's biscuit dreams (they're his favorite food!) so I thought of combining the two in this breakfast dish. Blackberries and blueberries are the flavor stars here, but any type of berry or combination thereof would be delicious.

The biscuit topping is also simple and no nonsense - I loosely followed a few recipes I found on the web, but vegan-ized them a bit, and added a whole grain twist by using white whole wheat flour and a bit of almond flour. I couldn't resist adding a touch of cinnamon in the biscuits as well, to give them an additional hint of warmth. Basically everything you could ask for in a comfort breakfast but without any added sugars! You could halve this recipe for a smaller breakfast portion as well.

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Vegan Whole Wheat Berry Cobbler

This is a straightforward recipe for a berry cobbler – adjust and make it your own!

Ingredients

• 2 cups whole wheat flour*
• 4 teaspoons baking powder
• Pinch of salt
• ¼ teaspoon cinnamon
• ¼ cup Earth Balance or other butter
• 1 cup almond milk
• 6 cups berries fresh or frozen
• 1 Tablespoon arrowroot or corn starch
• 2 teaspoons lemon or lime juice

Instructions

• Heat oven to 400F. Toss the berries in the arrowroot or corn starch and lemon juice. Add to a round baking dish or square tin.
• Mix the flour, baking powder, salt and cinnamon in a medium bowl. Work in the butter until mixture is crumbly and butter is well distributed (like coarse cornmeal). Add in the milk and stir until just combined. Dough may be a bit sticky but that’s okay!
• Drop large ⅓ cup or so dollops of dough onto the berries. Cover the berries evenly. If you have extra dough you can fill in the open spots or bake a biscuit on the side (that will require only 10-12 minutes of baking time though).
• Bake the dish for about 30 minutes or until juices are bubbly. Let cool for 20 minutes or so, then dig in!!

Notes

*Notes: I subbed in ¼ cup almond flour to make the dough a bit more moist. It was delicious!

Enjoy 🙂

The post Whole Grain Vegan Berry Cobbler appeared first on French Pressed Kitchen.

Who would’ve thought we’d want something this frosty and cold in early March…it’s still winter after all. Except here in D.C. the weather has been seasonably warm! No wonder the cherry blossoms are coming early this year.

Pedro and I were initially going to go out for biscuits of his birthday this week(because those are his favorite breakfast food, smart man), but after feeling a bit too full the night before we opted for something lighter, but still special enough for a birthday. If you haven't heard of "nice cream," it's basically a thicker form of a smoothie, but made with enough banana to make it hella creamy. You need a good amount so it blends well - if you're not big on banana flavor like me, make sure you freeze your bananas early when they're yellow (before black spots; after black spots, just wait for banana bread!!).

This batch of turned out soooo fluffy and light – true ice cream consistency. I *think* it’s because I put two more bananas in the freezer the night before (well, I asked Pedro to :D) so the next morning they were semi frozen, not too hard. Having it split up into chunks was also helpful (think medium banana cut in fourths).

To start, I threw about 4 tablespoons of almond milk and 3 bananas in the blender and turned it on CRUSH. I eyeballed the liquid and wasn’t sure how much I’d need, but have found that it really depends on the bananas! This time I didn’t need much but previously I’ve had to put more to get the bananas to blend. Once it looked nice and creamy (1-2 minutes), I added in some Vital Proteins Collagen and then the showstopper, blackberries!!

BOOM looks like ice cream:

And what a pretty color!  This was a perfect complement to the bananas and gave a little glimpse of summer berries to come.

Ah yes, bowl zen. Of course, we also topped with all the things, because, you know, YOLO. Purely Elizabeth granola (a favorite, gotta try 'em all), chia seeds, hemp seeds and coconut. A perfect breakfast if you’re looking for something on the sweet side but not too heavy.

If you try it out, let me know how it turns out :).

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Banana Blackberry Nice Cream

"Nice cream" is the perfect way to use up frozen bananas and/or other fruit, and have a satisfying treat.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 2 bowls

Author Andrea @ French Pressed Kitchen

Ingredients

• 3 bananas frozen in small chunks
• 1 handful blackberries
• 4-6 Tablespoons milk almond or regular
• 2 scoops collagen peptides optional

Instructions

• Add milk and bananas to a food processor or blender. Blend until creamy! This may take a few pulses and adding in some more milk if the banana mixture looks too thick.
• Add in the collagen if using and blackberries. Continue blending until thoroughly mixed.
• Top with all the things! Granola, seeds, and coconut are some of my favorites for smoothies.

Any other nice cream ideas out there?! Let me know if you have inspirational flavors, and in the meantime, bon appétit!

The post Banana Blackberry Nice Cream appeared first on French Pressed Kitchen.