The past few weeks have been sort of a blur. We have done so much, started our new church gathering group, been in Kevin’s sister’s wedding, had his family at our house for a week, I had a root canal and went through some of the worst pain of my life and we road tripped to Michigan and back to visit with “the engineer’s” family and friends. I am thankful for all of it…well, except for the extreme pain from my tooth!
We have also begun our fundraising for the adoption! We are in full swing and we are realizing how much this is going to take and how much we really want this and how much we already really really love this child! (Shameless plug, but you can look to your right and click donate through Paypal to help us out and get our home study started!)
All of the engineer’s family live in Michigan…well, most of them do…so we wanted to spend some time with them this summer, especially while his parents were here from Germany. So, we road tripped it up there, 14 hours straight through!!
Here’s a few pictures from the past few weeks!
|14 hour road trip!! But we took the scenic route home…which made me happy happy happy!! I love the mountains!!|
|Some really sweet people sent us money after our yard sale…I cried…and we are just really thankful.|
|Ohh I made homemade vanilla ice cream….and y’all….why do I buy store brand?? I mean, for real?? This stuff is too good….I am literally eating some right now, as I type!! Also eating it with the new recipe I’ll share at the bottom of the post!|
|Lake Michigan!!! Y’all, it is beautiful! You cannot see the other side of it! It’s like the ocean! I was completely in awe! We walked up and down the sand dunes, too!|
|Gluten-free and Dairy-free Cherry and Peach Crisp! YUM! Recipe below!
Y’all like that tour of the past few weeks? I realize none of the pictures are of people…but there’s not much I can do about that! One day there will be cute little photos of our child, and you’ll love every minute of it! Until then, food and places are going to have to do!
Finally, for all those that are wanting this recipe!! I just finished reading Bread and Wine: A Love Letter to Life around the Table with Recipes by Shauna Niequist and LOVED every minute of it! I have made several of the recipes, and decided to try her Blueberry Crisp, but with cherries and peaches! Kevin’s aunt has a Rainier Cherry tree in her backyard and picked those cherries for us! I am in heaven, I just know it! (ps. I am eating this crisp as I write this…y’all it is so good…get over here!)
While on the subject of the book, I absolutely love the idea of having a cooking club. Not sure who else out there would be up for it…but I would love to have gatherings with friends where we cook together, eat together, and share life together. It just sounds so wonderful and real and yummy! I want our home to be a place where people walk in, and they know where to go to find a cup or a plate or a bowl. When they don’t have to ask to find a snack, they just go for it. Real community. Life to the full.
Ok, enough about that, on to the recipe!!
Gluten and Dairy free Fruit Crisp
This recipe is completely adaptable. I have made it twice and did it completely different both times. So, do what makes you happy! I think you could eat it as a breakfast (it has oats and fruit!) or for dessert (with a little vanilla ice cream…or a lotta vanilla ice cream!!). You could use brown sugar instead of maple syrup, or walnuts instead of pecans. I used butter and whole wheat flour the first time I made it, and it was great…used olive oil and the almond meal the 2nd time and it’s wonderful, too! Whatever makes you happy!
4 cups fruit (blueberries, cherries, peaches, apples, blackberries–really any kind you want!)
1 cup old-fashioned oats
1/2 cup raw, unsalted pecans, halved or chopped
1/2 cup almond meal (you can find it at Trader Joe’s, but really it is almonds ground in a food processor until fine, but not yet turned into almond butter)
1/4 cup maple syrup
1/4 cup olive oil
1/2 teaspoon salt
Mix together crisp ingredients.
Pour the berries or fruit into an 8 by 8 pan, and then layer the crisp topping over it.
Bake at 350 degrees for 35-40 minutes, or up to 10 minutes longer is fruit is frozen. Fruit should be bubbling and topping is crisp and golden.
And really, I did not miss any of the flour or the butter in this the second time around! I did eat it with a scoop of my vanilla ice cream, which sort of defeats the purpose, but that’s ok with me!
Are any of you gluten-free? Share with me some recipes or some of your favorite treats! I love to bake and try new things! Some of our friends are gluten free, hence the recipe, but I like to see how things work and how well they come out! Feel free to share!