Blackberry and Raspberry Cobbler with Monk Fruit

Blackberry and Raspberry Cobbler

Blackberry and Raspberry Cobbler with Monk Fruit

Recently, I was diagnosed with borderline diabetes, and that I need to lose 25.5 lbs, (will recheck in October bc Dr. wants to make sure that it wasn't a mistake, since I drank coffee with creamer before the test. I had to have something and coffee makes me happy. 😬)  The words from my Doctor hit me with a, near, knock out punch. I was a mess, mentally and emotionally. 

Ok, boom, pow, I took the hits now it's time to get up and dust off my boots.  What's next dear Dr. Carpio?  He said, cut the sugar, eat lots of fruits and veggies and lose 25.5 pounds, then, as always he smiled.

Ok.  Cut sugar. I can do that.  Lose 25.5 lbs.......that's the challenge, but I will do my very best.  In college and shortly after, I used starvation to lose weight, therefore, I don't weigh myself because it triggers the starvation mindset and becomes an obsession.  I must come up with something else.  I consulted a Specialist to help me lose the fat in a healthy  manner. Weight loss in progress.

Next, cutting the sugar.  I love sweet tea, I love ice cream, I love cake, I love sweets.  I hate diet anything.  I can't use artificial sweetners because I have an allergy to something in them and my head starts buzzing, no kidding.  I have long since abandoned, as many things as possible, that contain GMO's and are not organic.  The research into an effective, natural sweetener began.

I can not emphasis more, DO YOUR RESEARCH, there are many "natural" sweetners out there that are only "natural" because a part of it came from nature at one point. Just because something says "natural" doesn't mean healthy. Take Agave syrup, it is terrible for you!  "Most agave syrup has higher fructose content than any commercial sweetener -- ranging from 70 to 97 percent, depending on the brand, which is FAR HIGHER than high fructose corn syrup (HFCS), which averages 55 percent."

While some Stevia products do contain stevia, they  also contain chemicals. The FDA has not approved pure Stevia for use as a sweetener, as seen in this excerpt from an article written by the Mayo Clinic. "Note that although the FDA has approved highly refined stevia preparations as a novel sweetener, it has not approved whole-leaf stevia or crude stevia extracts for this use."  Key words, "highly refined," code for adding chemicals in the refining process.  That's why Stevia still has an after taste, as do other "sweeteners." My sister bought me some Stevia plants, and when I take a leaf from the Stevia plant and chew on it, or add it to my tea, there is NO aftertaste.  Sigh, why does the FDA approve chemicals but not the natural/actual plant????

In my research I found Monk Fruit.  As you all know, I have food allergies so I have to be extra careful with regards to what I put in my body.  Lots of research later, I found out that the monk fruit  is a gourd and part of the pumpkin family.  Good news for me, I'm not allergic to pumpkins.  Yes!  I also learned that the area the Monk Fruit is harvested, has more Centanarians than any other part of the world. Also good news.  Monk fruit got it's name because the Chinese Monks used it medicinally, it's actual name is Luo Han Guo.  Some of the most important health benefits of monk fruit include its ability to treat diabetes, help with weight loss, lower inflammation, eliminate fever, prevent certain types of cancer, protect the heart, prevent allergies, and prevent signs of aging.  Monk Fruit is also 300 times sweeter than cane sugar.  Could this be true?  Only one way to find out, buy some.

While searching for Monk fruit, I found that 99% of all monk fruit sweetners are mixed with something.  For instance, dextrose is mixed with a popular "raw" sweetener.  Dextrose is a sugar, anyting with "ose" is a sugar.  How can it be raw, if it's mixed with something?  It can't have a lot of monk fruit in it for two reasons, #1 Dextrose is listed first in the ingredients and #2 monk fruit is brown, not white.  If a monk fruit sweetner is white, it's not pure.  There are other "monk fruit" sweeteners out there, but they all have an added ingredient or more.  Also, since Monk Fruit is approximately 300 times sweeter than sugar, and the container says that 1 teaspoon, is a serving, it can't be pure, right?  I want PURE, 100% pure.  So I searched Organic and found a product with 100% pure monk fruit in it.   I purchased it, and WOW.  Just WOW!

I'm not trying to do an ad, but I have to share!  Monk Fruit, pure, 100% organic Monk Fruit is BOMB!  It's is delicious,  no aftertaste, it dissolves in cold drinks, hot drinks, it doesn't break down into a chemical mess when it's added to baked goods.  It is out of this world.  My son with a massive sweet tooth even likes it!  Here's a picture of it:

This is the scooper included in the container. 

The container says 1 gram is a serving, and there are 100 servings in each container. NO WAY, there's probably more like 300 servings in there, simply because it's SO sweet!

This is about how much I use in my coffee, probably less.  It is super super sweet!

I have been using the Monk Fruit for about a month and I have to tell you, I don't miss sugar at all!  This stuff is so sweet that you have to be very careful with how much is used.  I carry it with me,  and my friend asked me to sweeten her tea with it.  (I've given up Sweet Tea, I order Unsweet and put Monk Fruit in it.)  I kept shaking a little in at a time, and she said more....more.....I accidentally dumped more, a lot more!  We both gasped in horror, that tea would be way too sweet to drink!  Thankfully, the tea was so strong that it was ok.  

If you have been following my blog, you see that we love cobblers!  I tried to make cobbler with a little bit of monk fruit and no sugar whatsoever.  I'd never tried to cook with the monk fruit before so I didn't use enough causing the end product to not be as good.  I tried again and this one, well, that's why there's a picture of an empty dish.  I took the cobbler out of the oven, and the two, 10 year old, boys were trying to taste it while it was bubbling hot.  I had to defend it against them until it could be plated.  In all the turmoil, I didn't take a picture of the "before."  I did get a picture of the "after," like less than 15 minutes after, literally.  

Enough Jabber.....Here's the recipe!  Try it and let me know your thoughts in the comments!!!

Blackberry and Raspberry Cobbler with Monk Fruit

1/2 Stick organic butter

1/4 cup organic brown sugar

1 cup organic flour

1 organic egg

1/2 cup 2% organic milk

1/2 cup unsweetened coconut milk

1 scoop of Organic Monk Fruit apx. 1gram (scoop included in pkg.)

pinch kosher salt

1 teaspoon aluminum free baking powder

1/2 cup Blackberries (or fruit of your choice)

1/2 cup Raspberries

Heat oven to 350 degrees

Put casserole dish in oven with the butter, allowing it to melt

Pull out when butter is completely melted

Sprinkle the brown sugar on the the melted butter

In a bowl mix the flour, egg, milks, monk fruit, salt and baking powder

Pour over the butter and the brown sugar

Drop berries on top of the batter, (don't completely cover the batter but put as many as you like on top.)

Bake in the oven for 30-45 minutes until top is golden brown and bubbly.  

Let cool before serving, with a scoop of frozen whipped topping. (freezing it gives it the consistency of ice-cream, which satisfies our sweet tooth, but with 1 gram of sugar and 25 calories for 2 tablespoons.  compare to your favorite vanilla ice cream and you'll see this is a "diet" SCORE!)

credits:  Agave: Marcola, click on link to go to page. Stevia: Mayo Clinic, click on link to go to page. Monk Fruit: Organic Facts, click on link to go to page.  Links are highlighted in blog.

Caprese Bread or Tomato Basil Bread

Thanksgiving is around the corner and I want to make something different this year.  I made pies for Thanksgiving up until a year or so ago; we nicknamed them "drop pies", because I managed to drop everyone of them before I got them into my Dad's house.  I'm very glad that I always had a lid on the pies, which is what saved them from being total disasters.  Of course they looked terrible, but they still tasted good.  I'm over the whole pie making thing.  What's new and different?  I am on a quest to find something that will knock my family’s socks off.  

During October I purchased a magazine called, "Taste of Home", I found so many neat and delicious recipes.  I really enjoyed the Halloween Edition.  I decided I would purchase one of the Christmas Editions.  I purchased the Edition titled, “Best Holiday Recipes 2011".  It is chalk full of delicious recipes, I am going to try several of them. 

 I found one recipe in particular that I could not wait to try.  As I posted in my last blog, I am enjoying learning to bake bread, so naturally it is a bread recipe.  The recipe I found looks beautiful and sound divine, except for one thing.  I'm allergic to one of the ingredients.  If I made this recipe I would have to modify it and how would I do so since I'm new to the whole bread making world.  I understand the yeast is tricky, there can't be too much flour or too little flour, the ingredients have to be exact and room temperature or the yeast won't rise, careful not to over-mix. What was I going to do? One word, try.  So I did try, and I'm glad that I did.  The bread is so good, the recipe made two large loaves, allowing me to share with my family, friends and the Chef at our favorite restaurant.  I had to leave Chef Ricks with one of the waitresses, who complimented me on the beauty and festive look of the bread.  A deft poke with her finger and she exclaimed how soft the bread is too, and smelled wonderfully. I hoped the bread made it to Chef Rick's office, intact.  So far, everyone has raved about the bread. So what is this fabulous recipe?  Drum roll please.....

"Tomato Spinach Bread" by Avanell Hewitt 

Featured on page 71 of the "Taste of Home Best Holiday Recipes 2011"

Instead of using Spinach, which I am allergic to, I substituted Basil so the bread I made is Tomato Basil Bread, or Caprese Bread.  One of my most favorite salads in the world is the Caprese Salad.  Its taste cannot be beaten.  It is also so simple and easy to make, the flavors just go together.  Tomato, Basil, Mozzarella sprinkled with Olive oil.  Fantastic.  I was hoping this bread would be a wonderful compliment to the salad, it did not disappoint. 

This is the modified recipe:

Tomato Basil Bread or Caprese Bread: 

Yield: 2 loaves (10 slices each)

Bread (plain) Dough:

1 package (1/4 ounce) active dry yeast

1 cup warm water (110 - 115 degrees)

4 teaspoons butter, melted

1 teaspoon salt

2 3/4 to 3 cups bread flour

Basil Dough:

1/4 cup cold water

6 ounces of Basil paste (found in cold veggie section)

1 package (1/4 ounce) active dry yeast

3/4 cup warm water (110-115 degrees)

4 teaspoons butter, melted

1 teaspoon salt

3 1/4 to 3 1/2 cups bread flour

Tomato Dough:

1/4 cup cold water

6 ounces of tomato paste

1 package (1/4 ounce) active dry yeast

3/4 cup warm water (110-115 degrees)

4 teaspoons butter, melted

1 teaspoon salt

3 1/4 to 3 1/2 cups bread flour

1 egg white

1 teaspoon cold water

Parchment paper

For plain dough, in a large bowl, dissolve yeast in warm water.

Add butter, salt and 2 cups flour; beat until smooth.  Add enough remaining flour to form a firm dough.

Turn on to a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover with a wet towel.  Allow to rise 2 hours.

For basil dough, in a large bowl, dissolve yeast in warm water.

Add butter, salt and 2 cups flour, and basil paste; beat until smooth.  Add enough remaining flour to form firm dough.

Turn on to a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover with a wet towel.  Allow to rise 2 hours.

For tomato dough, in a large bowl, dissolve yeast in warm water.

Add butter, salt and 2 cups flour, and tomato paste; beat until smooth.  Add enough remaining flour to form firm dough.

Turn on to a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover with a wet towel.  Allow to rise 2 hours.

Punch down each dough and divide in half; cover.

On a lightly floured surface, roll out on e portion of each dough into a 10in X 8 in rectangle.  Place a rectangle of basil dough on top of the rectangle for plain dough, and then place the rectangle for tomato dough on top of the basil dough.  You'll have 3 layer dough.  Roll into a 12in X 10in rectangle.  Roll up, jelly roll style, starting with a long side, pinch seams to seal and tuck ends under.  

Place seam side down on baking sheet lined with parchment paper

Repeat with remaining dough.

Cover and let rise in a warm place until doubled, about 30 minutes.

With a sharp knife, make three shallow diagonal slashes across the top of each loaf.

Beat egg white and cold water; brush over loaves.

Bake at 350 degrees for 35-45 minutes or until golden brown.  Remove to wire racks to cool.

The original recipe:

         For the spinach dough:  same as basil dough except substitute basil for 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry.  

        for all of the dough:  Instead of letting it rise for 2 hours on the counter, the original recipe calls for it to be covered and placed in the refrigerator overnight. 

This bread is delicious with spaghetti, toasted with butter and mozzarella melted on top.  There are many ways to enjoy this bread.  Share some of your ideas with me; I'd love to hear them.