BORROWED BLUEBERRY BOBBLER

Rinse about 2 pints of fresh picked blueberries

Add to casserole dish. Mix in 3 TBL of Lemon juice. Set aside.

In separate bowl add dry ingredients; Stevia, baking powder, ground cinnamon, oats, almond flour and whole wheat flour. 

Mix together.

Add  1 egg.

Add 1 stick of melted unsalted Cabot butter and stir to mix.

 Spread this mixture evenly over the blueberries.

 Drizzle the  maple syrup over the top.

 

 

Cover and bake @ 350 degrees for 30 min.

Uncover and bake an additional 15 min.  Enjoy!

Ingredients

2 pints of fresh (or frozen) blueberries
4 Stevia packets
1/4 cup whole wheat flour
1 cup almond meal
3/4 cup uncooked oats
1 stick unsalted butter, melted
2 tsp baking powder
3 TBL lemon juice
2 tsp cinnamon
2 TBL maple syrup
1 egg

 



HOMEGROWN RHUBARB DELIGHT

Starts with homegrown rhubarb picked from your backyard garden.

Rinse rhubarb well in sink and air dry on towel.

 Chop rhubarb into slices about 1/4 " thick. You will need 5 cups.
 Spray a 9x13 pan with cooking spray.
 Next, spread the rhubarb out in the pan.
 Spread sugar evenly over the rhubarb.



 In a bowl, mix Jello packet and Yellow cake mix packet together and stir.
 Next, layer this mixture evenly on top of the rhubarb.

Melt 1/4 cup of butter and add to one cup of water.

Spread butter and water mixture over the top of the batter.

Bake at 350 degrees for 40- 45 minutes....serve in individual bowls and enjoy!

 

INGREDIENTS

 

5 cups of sliced rhubarb

1/4 cup sugar

1 Package of Jello (I prefer Strawberry)

1 Yellow (or Strawberry)Cake Mix

1/4 cup butter (melted)

1 cup water