Berry Rhubarb Maple Crunch [P]

recipe from Paleo Parents

BERRY RHUBARB MAPLE CRUNCH

Filling:

1 tbsp coconut oil
2 cups diced rhubarb, cut into 1/2-inch pieces
2 cups strawberries
2 cups blackberries
2 tbsp lemon juice
1 tsp ground cinnamon
1/4 tsp powdered ginger
1/2 cup maple syrup

Topping:
2 tbsp coconut oil
1 cup almond flour
1/2 cup pecans
Dash of sea salt
1/2 tsp ground nutmeg
2 tbsp maple syrup

• Lightly coat the inside of the slow cooker with coconut oil.
• Mix all the fillings, including the remaining coconut oil, and place in the slow cooker.
• Cook on high for 2 hours or until fruit is tender.
• Preheat the oven to 375 degrees.
• Mix all the toppings, stir to incorporate. The mixture should resemble crumbles.
• Spread the crumbles over the top of the filling and place stoneware of slow cooker into the oven for 15 to 20 minutes until top is crisp. If your stoneware is not oven-safe, transfer to an over-safe dish.
• Let rest for 5 minutes then serve from the slow cooker stoneware.

recipe from Paleo Parents

FBF: Chicken Skewers w/ Blackberry Sauce

FLASH-BACK FRIDAY

CHICKEN SKEWERS

with BLACKBERRY SAUCE

click on image to see full post from 7/10/2012

Blackberry Cabernet Roast

BLACKBERRY CABERNET ROAST

• 5 pounds eye of round beef roast
• 1-1/2 cups wild blackberries
• 2 cups Cabernet Sauvignon
• 4 cloves garlic, chopped
• 1 tablespoon chopped fresh rosemary leaves, plus more for garnish
• 1 tablespoon thyme leaves, plus more for garnish
• 2 teaspoons chopped fresh sage leaves
• 2 teaspoons salt
• 1/2 teaspoons ground black pepper
• 2 teaspoons cracked pepper 

Au Jus Sauce

• 1 -1/3 cups wild blackberries
• 2 cups beef broth
• 2 tablespoons cornstarch
• 1/3 cups Cabernet Sauvignon

Salt and ground black pepper, to taste

• Pierce all sides of meat using a meat fork every 1 in and place in a large resealable plastic bad.
• Puree blackberries in a blender or food processor. Press through a sieve to remove seeds. Discard solids.
• Combine blackberry puree with Cabernet, garlic, rosemary, thyme, sage, salt and pepper in small bowl. Pour mixture over roast and seal bag.
• Refrigerate 4 hours or overnight, turning roast occasionally.
• Heat oven to 425 degrees F. Drain meat from marinade.
• Sprinkle cracked pepper evenly over meat and place in large roasting pan.
• Pour 2 cups marinade from plastic bag into roasting pan. Discard remaining marinade.
• Roast 15 minutes, reduce oven to 350 degrees F. Continue to roast 1-11/2 hours or until meat thermometer reads 145 degrees F.
• Remove meat from pan. Let stand 5 minutes before slicing thinly across the grain.

Sauce:

• Puree 1/2 cup blackberries in a blender or food processor. Press through a sieve to remove seeds. Discard solids.
• In a saucepan, combine blackberry puree, beef broth and Cabernet, and heat over medium and bring to a simmer, constantly stirring. Boil for about 10 minutes.
• Combine cornstarch with 2 tablespoons water, then add to saucepan. Cook for 1 minute or until slightly thickened.
• Remove from heat and serve with roast.