i’ve talked about it before
living in the city
has its perks
the nearness of things
and for me,
the hilarity of it
i get that inkling for country living.
the abundance of space
and the farmland for berry picking.
come the warmer months
you’ll likely find us
hands in the dirt
picking some gem or another
it’s just like heaven.
i like to think this dessert
has the perfect balance
of fancy urban life
and laid back country charm.
it’s quiet around here
that’s how summer is,
hope yours has been just a lovely.
note: to make this gluten free, use whatever gf flour you like to use, like almond flour. local milk made a gorgeous one recently.
1 ¼ cups coconut milk, i use SO Delicious
6 TBL sugar
¾ cup spelt flour
3 cups blueberries
zest of lemon & juice of half lemon
icing sugar, for dusting
preheat oven to 425°.
grease a 9″ baking dish/pie pan. set aside, forget about it.
in a vitamix or blender, add the coconut milk, eggs, salt & lemon juice. blend until combined, add in the flour and blend until smooth.
pour into prepared pan, then distribute the blueberries evenly throughout. sprinkle with the zest.
bake 30 – 40 minutes, though check on it at the 30 minute mark. depending on how deep your dish is, the middle might still be liquidy. you want the finished product to be nicely browned on top and have some jiggle in the middle. mine puffed up a smidge while in the oven but sank as it cooled.
to serve, sprinkle with icing sugar.
best at room temp, and i prefer it the next day. it reminds me of a denser flan.