Berry good for you




Every year a kind neighbour shares his bountiful harvest of blackberries with his neighbours. They are large and luscious although this year's harvest has been slightly delayed by the cool summer.  Blackberries are rich in bioflavonoids and vitamin C.  They also have high antioxidant level including the anthocyanins which help prevent cancer, inflammation, aging and dementia .  They are also a good source of fibre, both soluble and insoluble. Please see 'The vegan diet and weight gain - Part 3' for more information on fibre http://40plusandalliswell.blogspot.co.uk/2015/02/the-vegan-diet-and-weight-gain-part-3.html

You can enjoy blackberries on their own, you could top your morning cereal with them, or enjoy my 'Blackberry and apple 'Eve's pudding' Please see http://40plusandalliswell.blogspot.co.uk/2014/10/blackberry-and-apple-eves-pudding.html
or why not try this Blackberry, raspberry  and apple cobbler. Blackberries pair well with apples - Bramley apples would be best to use and are available all year. The raspberries were ones we had frozen after harvesting them from the allotment earlier in the year. 

The recipe below is great served with 'nice' cream- simply whiz up some chopped, frozen bananas with a little almond milk in a high speed blender. 

Blackberry, raspberry  and apple cobbler
Serves 4-6

You will need

For the apple and blackberry 
600g blackberries and raspberries
3 medium Bramley apples, peeled, cored and sliced
1 tbsp lemon juice
stevia to taste

For the cobbler
200g rice flour
1 tsp baking powder 
1 tsp cinnamon
100g dairy free spread
10 tsp stevia
200ml almond or soy milk
25g flaked almonds

Place the apple in a saucepan with the lemon juice a a little water.  Cook over a low heat until the apple pieces soften then add the blackberries and raspberries.  Cook for a further minute or two then transfer to an ovenproof dish.  

To make the topping, place the rice flour, cinnamon and baking powder in a mixing bowl and combine.  Add the dairy free spread and rub into the flour. Stir in the stevia and add almond or soy milk to make a batter.  Drop tablespoons of the batter on the fruit mixture. 

Sprinkle with almonds then bake at 200 degrees for 25-30 minutes.

Enjoy!




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