Hey dear ones,
We are officially five weeks deep into "homeschooling" with our three children. Pandemic life has been a juggle, FOR SURE. Many meltdowns have happened, (mostly parents) with work projects and all things life. We're doing our best to make it work. Although, some days the dishes and laundry pile up. Messes seem to be lingering around every corner, and not much sleep has been acquired. I've decided to just keep surrendering to the imperfections and go with it. When I find myself gripping, and frustrated with ALL THE THINGS. Instead of freaking out, I do my best to remember to take five deep breaths, or even pausing before answering the one millionth question from my kids. Which then, the whole space seems to relax. I really feel it, in my mood energy and even the kids.
It seems cooking and baking have been keeping me afloat too. Mainly one - pot wonders that stretch for days. Like turkey chili with kidney beans and peppers. One bowl cakes for breakfast, and especially tossing berry crumbles together from the summer hull. HOT TIP: If you keep the sugar low you can top them with yogurt for breakfast. Trust me on that one. It also gets my kids running to the table, instead of dragging their feet to breakfast.
Now to cook, hope you enjoy this recipe! Please tell me how you're doing, friends? I'd love to hear from you.
xo
Nicole
BERRY + POLENTA CRISP RECIPE
Adapted from Athena Caldarone
SERVES 6-8 (9x13 inches baking dish)
INGREDIENTS:
- ¾ Cup (95g) GF ALL PURPOSE FLOUR
- ⅔ Cup (120g) quick cooking polenta (fine grain)
- 1 teaspoon baking powder
- ⅓ (75g) cup packed coconut brown sugar
- ¾ teaspoon fine kosher sea salt
- 10 tablespoons unsalted butter cold
- 1 large egg
- 1 lb blueberries
- 1 lb strawberries cleaned, destemmed and quartered
- ¼ organic cup granulated sugar
- Zest + juice of 1 small lemon into bowl of berries
- 1 teaspoon vanilla
- 1 tablespoon fresh grated ginger
- 1 tablespoon of cornstarch
DIRECTIONS: In a large bowl, mix together flour, polenta, baking powder, coconut sugar, and salt. With your fingers work in the cold butter, until it's shaggy. Lightly whisk your egg, and Stir into the bowl until combined. Chill in the fridge for 10-20 min while you make your filling. Wash your bowl and use it for filling.
Preheat the oven to 375F. In your clean bowl, toss all your berries, granulated sugar and vanilla. Over the bowl, grate your ginger + lemon. Toss in the cornstarch. Spray your baking dish with non-stick spray, transfer berries to your dish. Place your topping in clumps over the berries, sprinkle with sugar and bake for 35-40 min until golden and bubbling. Serve with whipped cream or vanilla ice cream.