Blueberry Cobbler Yum!
1 lb fresh blueberries or frozen
1 tablespoon Lemon juice
2 tablespoon Momma's Shuga Granulated
1/2 tablespoon Whole Psyllium Husk
or 1/4 teaspoon xantham gum
1 large egg at room temperature
3/4 cup almond flour
1/2 cup coconut flour
1/4 cup Momma's Shuga Powdered
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup melted butter
3/4 cup heavy cream
Preheat oven to 350°F (180°C). Grease small baking dish.
Combine the fresh (or frozen blueberries) with lemon juice, Momma's Shuga Granulated and psyllium husk.
Pour the blueberries into the baking dish.
Combine the almond flour, coconut flour, Momma's Shuga Powdered, salt and baking powder.
Add egg, melted butter and heavy cream until it forms a thick creamy biscuit batter.
Spoon the batter on most of the blueberries, leaving some holes with no dough to let the baked juicy blueberries go through the biscuit.
Bake for 40 minutes covered with foil in the center of your oven. until bubbles form on the side of the baking dish.
Cool for 5 minutes then serve in individual bowls, 1/3 cup per person, with a dollop of sugar free ice cream.
Summertime Sweet Tea
Nothing says summer like a cold glass of sweet tea. I cannot think of a better way to spend a summer evening than on the porch, with a sweet tea in my hand, staring at the stars in the bright country sky. Since I grew up in the city, I have found a special love for enjoying the simple pleasures of country living. This sweet tea is a cup of a simple pleasureful life.
- Black tea bag
- Momma's Powdered Shuga
- Lemon juice
- Filtered water
- Lots of chopped ice.
- Steep black tea bag in one gallon of hot water for 15 minutes.
- Add 1 cup of Momma's Shuga to hot tea. Let cool.
- Add 1/4 cup of lemon juice and stir well.
- Add ice and chill for 30 mins before serving.
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