Maple Mousse with Fresh Berries

   
This coming week all of North America will be celebrating with Canada Day (July 1st) and the 4th of July!  Family gatherings, picnics and fireworks! What better way to celebrate than with Maple Mousse and Fresh Berries! A colourful dessert made with pure maple syrup. So light and creamy, and the maple flavour tastes marvellous with wonderful fresh berries!  
 Maple Syrup, the sap collected from maple trees, is solely a North American product.  The right type of maple trees and the necessary climate are found only in eastern Canada and north eastern United States.  Canada is responsible for 80% of the world production and the US for the remaining 20%.
Pure maple syrup not only tastes amazing it's glycemic load is 54 which is less than table sugar at 65 and honey at 58.  With the added benefits of antioxidants, B vitamins and minerals such as calcium, iron, magnesium and zinc maple syrup is a good sweetener to use in moderation.
 

Maple Mousse

  • 1 package of unflavoured gelatine(1 Tbsp.)
  • 1/4 cup cold water
  • 3 egg yolks
  • 3/4 cup pure maple syrup 
  • 1/4 cup water
  • 1/2 tsp. maple extract
  • 2 cups chilled whipping cream 
In a small bowl combine gelatine and 1/4 cup cold water, set aside to soften.  In the top of a double boiler over boiling water combine egg yolks, maple syrup, 1/4 cup water and maple extract (I use "Club House" brand and I called the company to make sure it is gluten free). Whisk constantly for 5-7 minutes until mixture is slightly thickened.  Remove from heat and stir in gelatine.  Using an electric mixer, beat mixture for a minute until it is well combined.  Refrigerate for 30 minutes then beat for another minute to remove any lumps.  Beat whipping cream until stiff peaks form then fold in maple mixture.  Divide among 6 or 8 glasses.  Cover and chill until set (2 hours).  Can be stored in the fridge for up to 24 hours.  Serve with fresh berries.


Maple Mousse with Fresh Berries was featured on Allergy Free Thursdays

Salmon Rice Salad

 This is a salad that I make often during the summer.  Although not every one in my family is crazy about salmon everyone loves this salad.  The key ingredient seems to be the pickles and sometimes I add a few extra to keep everyone happy.
 It does take a little planning ahead to cook the eggs and the rice and give them time to cool.  But I usually have all of the ingredients in the house and it's very easy to make.  You can even make it look fancy by serving it on a bed of lettuce.  

Salmon Rice Salad

  • 1 cup uncooked brown rice
  • 2 cups water
  • 3 hard boiled eggs, peeled and diced
  • 1 can wild pacific salmon, de-boned
  • 1/2 cup diced dill pickles
  • 3 green onions, chopped 
  • 1/2 cup Easy Blender Mayonnaise (or 1/4 cup yogurt and 1/4 cup mayonnaise)
  • Salt 
  • Pepper
Cook brown rice with water for the amount of time indicated on the package, usually about 30 to 40 minutes.  Let rice cool. Boil eggs and let them cool.   Mix all ingredients and adjust salt and pepper to taste.  Chill and serve on a bed of lettuce or with a tossed salad. Serves 4 or 5.


Salmon Rice Salad was shared on Allergy Free Thursdays

Gluten Free Blueberry Almond Coffee Cake

     
 There is no coffee in it so why is it called coffee cake?  Last year I was leading a group of teenage girls in a 4-H project on cake baking and this question came up.  After a bit of research I have discovered that Coffee Cakes originate in Northern and Central Europe where they had a tradition of baking sweet breads and cakes.  When coffee was introduced in the late 1600's they discovered that these sweet breads and cakes went great with a cup of coffee and so the name stuck.
   
Coffee cakes that we know and love to day are moist cakes usually with a sweet streusel topping and often containing fruit.  I chose to use frozen blueberries in mine but it would also be good with apples, raspberries, rhubarb or peaches.
This cake is very moist and not too sweet.  The streusel topping made with almonds, oatmeal and maple syrup is so healthy and  it would almost be good on it's own for a crunchy snack.  It is honestly hard to tell that this cake is gluten free.
   

Gluten Free Blueberry Almond Coffee Cake

  • 1/2 cup butter, softened
  • 1/3 cup cane sugar (or 2/3 cup white sugar)
  • 3 eggs, at room temperature
  • 1 tsp. Vanilla
  • 2 Tbsp. Maple syrup
  • 1 cup Gluten Free Flour Blend
  • 1 cup almond flour
  • 1 tsp. GF baking powder
  • 1/4 tsp. Sea salt
  • 1/4 tsp. Cinnamon
  • 1/2 tsp xanthan gum
  • 1 cup sour cream
  • 1 1/2 cups fresh or frozen blueberries
  • 1 Tbsp GF Flour Blend
In a medium mixing bowl cream butter and sugar.  Add eggs and beat well, about 2 minutes. Add vanilla and maple syrup and beat until combined.  Mix all dry ingredients and then add to batter in two parts, alternating with sour cream.  Transfer batter to a greased tube pan and level with a spatula.  Dust blueberries with 1 Tbsp. GF Flour and spread on top of batter.
 Streusel Topping:
  • 1/2 cup almond flour
  • 1/2 cup oatmeal
  • 1/2 tsp. Cinnamon
  • 3 Tbsp. Maple syrup
  • 2 Tbsp. Slivered almonds
Combine all ingredients and sprinkle evenly over cake.  Bake at 250 degrees for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.  Cool at least 30 minutes on a wire rack.  Carefully remove from pan and transfer to a serving plate.