Blackberry Mojitos

Blackberry Mojitos

My very first cocktail recipe!

Blackberry Mojitos

I actually have tried my hand at a few different cocktail recipes but in the end, I never liked the photos enough to share. It was almost the case for this one as well, but I gave it a second chance. Like burgers and sandwiches, I also have a hard time photographing drinks. It’s likely due to the fact that overhead shots don’t always look best, or what I most recently discovered, you need quite. a few servings to fill out the picture. Since I like to make small batch recipes, I am not typically making 6-8 drinks. This week, I discovered a little trick to get around that, can anyone tell?

Blackberry Mojitos

The other reason I had shied away from cocktails in the past is to stick with sharing healthy recipes. And while we do not necessarily need cocktails to round out a healthy diet. I have always believed that everything in moderation is important. And it’s the summer and I love the idea of making fun drinks to share with friends and sip at the pool. So here’s the recipe! I hope you do the same!

Blackberry Mojitos

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Blackberry Mojitos

Servings 2

Ingredients

  • 12 blackberries
  • 12 mint leaves divided
  • 2 tsp sugar
  • 1 lime juiced
  • 3 oz rum
  • 1 cup seltzer

Instructions

  1. Muddle the blackberries, mint, sugar, and lime. 

  2. In a cocktail shaker add the muddled mixture, rum, ice. 

  3. Strain the mixture over ice. 

  4. Add the seltzer. 

  5. Garnish with mints and extra blackberries. 

Blackberry Mojitos

Blackberry MojitosBe sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!Blackberry Mojitos

Oatmeal Cashew Butter Pancakes with Blackberries

Oatmeal Cashew Butter Pancakes with Blackberries

The idea for this recipe started off as 3-5 ingredient pancakes. But then this recipe ended up with 13.

Oatmeal Cashew Butter Pancakes with Blackberries

The next idea was to make these pancakes grain-free. And then I ended up with thin batter and added some whole wheat flour.

Oatmeal Cashew Butter Pancakes with Blackberries

So basically, these pancakes are not at all what I set out to make, but they are absolutely delicious none the less. And those other ideas are still in the works, but have to perfect the recipe. Has anyone made 3-5 ingredient pancakes without bananas? That’s my goal but still need a little help! As for grain free, I really liked the idea of using oats as the flour, so I will definitely keep working on that. In the meantime, has anyone tried this before? Any suggestions?

Oatmeal Cashew Butter Pancakes with Blackberries

Even though these pancakes have grains, and dairy, and eggs, even a little bit of sugar. It’s important to remember that they can still have a place in your diet. Probably not a stack as piled this high, but still, having a couple of pancakes is not going to put you wildly off track. I truly believe its important to eat all food groups, many in moderation, but all nonetheless. Any diet that eliminates an entire food group is probably not the right diet for you.

Oatmeal Cashew Butter Pancakes with Blackberries

Oatmeal Cashew Butter Pancakes with Blackberries
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Oatmeal Cashew Butter Pancakes with Blackberries

healthy pancakes made with oats and cashews

Servings 8 pancakes

Ingredients

  • 1 cup oat flour
  • 1/2 cup whole wheat flour
  • 1/2 cup old fashioned rolled oats
  • pinch salt
  • 2 tsp baking powder
  • 1/2 cup cashews
  • 1 tbsp oil
  • 2 tsp vanilla divided
  • 1 egg
  • 1 cup skim milk
  • 2 tbsp brown sugar
  • 1/4 cup non fat greek yogurt
  • 1 cup chopped blackberries

optional

  • syrup
  • extra blackberries
  • extra cashew butter

Instructions

  1. If you need to make your own oat flour. Add the oats to a food processor, and pulse until the oats become flour. 

  2. In a large bowl, add the oat flour, whole wheat flour, oats, salt, baking powder. Toss ingredients together. 

  3. To make the cashew butter, add the cashews, oil, and 1 tsp of vanilla to the food processor. Pulse until smooth. 

  4. In a medium bowl, whisk together the egg and the milk.

  5. Once combined, add the sugar, yogurt, 1 tsp of vanilla, and whisk until the ingredients are well incorporated

  6. Add the wet ingredients to the dry ingredients. Lightly mix together. 

  7. Add 2 tbsp of cashew butter, and lightly mix again. 

  8. Chop the blackberries and add them to the batter.

  9. Spray a skillet with cooking spray and turn on to medium heat. Using a 1/4 measuring cup, add the batter to the skillet. Cook for about 4 minutes. 

  10. Flip the pancake and cook for about another 4 minutes. 

  11. Top with extra cashew butter, blackberries, and syrup! 

Recipe Notes

Last minute, I got nervous that my batter was too thin and added a half a cup of whole wheat flour. I will try without it soon and get back to you! Or if you try without the extra flour let me know! 

Oatmeal Cashew Butter Pancakes with Blackberries

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Oatmeal Cashew Butter Pancakes with BlackberrieOatmeal Cashew Butter Pancakes with BlackberriesOatmeal Cashew Butter Pancakes with Blackberries

Blackberry Burrata Crostini

Blackberry Burrata Crostini

Juicy blackberries… check

Creamy burrata..check

Crunchy ciabatta…check

Fresh greens… check
Blackberry Burrata Crostini

Gangs all here!

 

Blackberry Burrata Crostini

But think about it, what more could you ask for in a two bite snack? This appetizer is so easy to make, and beautiful on your table, there is no reason not to serve it all summer long! Or keep it all to yourself?

Blackberry Burrata CrostiniBlackberry Burrata Crostini

Blackberry Burrata Crostini
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Blackberry Burrata Crostini

a simple appetizer to enjoy all summer life 

Servings 4

Ingredients

  • 2 cabatta rolls
  • 1/2 cup blackberries
  • 2 tsp sugar
  • 1/4 cup water
  • 1 4 oz ball of burrata
  • handful watercress

Instructions

  1. Cut the bread in half and then in half again. 

  2. Toast the bread in the toaster over for 4 minutes. 

  3. Add the blackberries to a pot with the water and sugar. Heat on medium until the blackberries start to "pop."

  4. Cut the burrata into 8 equal pieces and add to the toasted bread. 

  5. Add the blackberries to each crostini. 

  6. Top with watercress. 

Blackberry Burrata Crostini

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Blackberry Burrata Crostini

Blackberry Burrata Crostini Blackberry Burrata Crostini

Blackberry Burrata Crostini

Grilled Peach Panzanella Salad

Grilled Peach Panzanella Salad

How was everyone’s fourth? I had such a great day. I went to Bluejacket Brewery in DC’s Navy Yard neighborhood. They have a Strawberry Rhubarb beer on tap! How did I miss this during Rhubarb week!

Grilled Peach Panzanella Salad

Before the Fourth recipes, I promised you one last peach recipe, and its a good one at that. How do you make a grilled peach salad better? How about some crispy bread to soak up all the juicy goodness?

Grilled Peach Panzanella Salad

Yep, you agree?

Grilled Peach Panzanella Salad

Grilled Peach Panzanella Salad

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Grilled Peach Panzanella Salad

crispy bread soaks in all the juicy peach goodness!

Ingredients

  • 1 peach
  • 1 ear corn
  • 10 cubes baguette
  • 1 tsp olive oil
  • 1/4 cup pickled onions
  • 2 mozzarella balls
  • 1/4 avocado
  • 2 cups arugula
  • 2 tbsp vinaigrette

Instructions

  1. Preheat the oven to 425. 

  2. Wash the peach and cut into slices. 

  3. Place the peach on a grill or grill pan. (If you are used a grill do not cut the peaches to small.) The peaches will be done in just a few minutes. 

  4. Shuck the corn and add it to the grill. Grill the corn for about 10 minutes. 

  5. Cut part of a baguette into about 10 small cubes. 

  6. Pickle the onions. Check out this recipe for directions. I often pickle a bunch of onions on Sunday to use in salads throughout the week! 

  7. Cut the corn off the cob. 

  8. Slice the avocado

  9. Assemble the salad. Add the arugula, grilled sliced peaches, grilled corn, bread cubes, pickled onions, mozzarella, and avocado. 

  10. Top with a vinaigrette. 

I also have started to dip my toes into videos. Here is one of my first ones. Leave a comment and let me know what you think!
IMG_0797

Grilled Peach Panzanella Salad

Grilled Peach Panzanella Salad

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!Grilled Peach Panzanella Salad

Crispy Quinoa Black Bean Breakfast Burger

Crispy Quinoa Black Bean Breakfast Burgers

On a day when you just have to eat a burger, why not just go all in from the start.

Crispy Quinoa Black Bean Breakfast BurgersThese Crispy Quinoa Black Bean Breakfast Burgers (say that three times fast) are a perfect way to start your July 4th (and really any weekend morning). They have everything I love about brunch, fried eggs, avocado, potatoes, cheese, bread, all packaged into a delicious (and may I add healthy) burger! There is nothing more that you need.

Crispy Quinoa Black Bean Breakfast Burgers

On a side note, does anyone else find it quite difficult to shoot burger photos. I don’t know why I a never that happy with any of my pictures (including these) but this recipe is seriously so good I didn’t want to keep it from you!

Crispy Quinoa Black Bean Breakfast Burgers Crispy Quinoa Black Bean Breakfast Burgers

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Crispy Quinoa Black Bean Breakfast Burgers

Everything you love about breakfast packed into a burger! 

Servings 4

Ingredients

For the burgers

  • 3/4 cup dry quinoa
  • 1 1/4 cups black beans
  • 1/2 cup panko bread crumbs
  • 1 egg
  • 1 clove garlic
  • 1/2 cup shredded mozzarella
  • 2 tsp olive oil

For the toppings

  • 4 buns
  • 3 small sweet potatoes
  • 4 oz gruyere cheese
  • 1 avocado

Crispy Quinoa Black Bean Breakfast BurgersCrispy Quinoa Black Bean Breakfast Burgers

 

Berries & Cream Fourth of July Cake

Berries and Cream Fourth of July Cake

Happy Fourth of July! This whole Tuesday business is really throwing me off! Did you have to work today? I am working a half day and then heading to the pool to catch some rays! Is it noon yet?

Berries and Cream Fourth of July CakeI have never really had standard fourth of July plans. Growing up, I went to overnight camp all summer so we always celebrated there. After my last summer as a counselor, I think I was already 20, I have lived in quite a few different cities, which pretty much means each year I have to figure out something new. That part is not my favorite, however, deciding one a new patriotic recipe never gets old.

Berries & Cream Fourth of July Cake This year I went with a Berries & Cream Cake. It could not be more perfect right! I mean berries are the quintessential patriotic food! And the great thing about this cake is that its super easy. The cake could certainly be made a day ahead then yoiu could whip up some whip cream or even buy cool whip. Just don’t skimp on the berries, thats what makes it so good!

Berries & Cream Fourth of July Cake

What are you doing for July 4th? And better yet what are you cooking?Berries & Cream Fourth of July Cake

Berries and Cream Fourth of July Cake
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Berries and Cream Fourth of July Cake

the perfect light and summery addition to your Fourth of July Cookout 

Servings 10

Ingredients

For the cake:

  • 2 1/2 cup AP flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 3/4 cup unsalted butter softened to room temperature
  • 1 3/4 cup sugar
  • 5 egg whites
  • 1/2 cup 2% greek yogurt
  • 1 tbsp vanilla extract
  • 1 cup soy milk
  • Cooking Spray

For the topping:

  • 3 cups your favorite whipped cream or cool whip
  • 1 cup strawberries sliced
  • 1 cup blackberries
  • 1/2 cup raspberries
  • 1/2 cup blueberries

Instructions

  1. Preheat the oven to 350°F. Spray two 9-inch cake pans with Cooking Spray. 

  2. In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.

  3. Using a mixer, beat the butter on high speed for about 1 minute.

  4. Add the sugar and beat on high speed for another 2 minutes.

  5. Add the egg whites and beat at high speed for another 2 minutes. Then add in the yogurt and vanilla extract. 

  6. Add the dry ingredients and mix on low speed until just incorporated. 

  7. Finally, add the milk and mix on low speed until combined. Do not overmix. 

  8. Pour batter evenly into cake pans and bake for around 24-25 minutes or until the cakes are baked through. Insert a toothpick into the center of the cake to check if it comes out clean. If it doesn't put the cake back in for a couple more minutes. 

  9. Allow cakes to cool completely in the pans set on a wire rack. 

  10. To assemble the cake, cut each round in half. 

  11. Add 1/2 a cup to 1 cup of whipped cream to the cake. Spread it evenly. 

  12. Add berries to the later. Repeat with two more layers. 

  13. I used double/triple the amount of berries on the top layer. 

  14. I also had 1/2 of a cake layer left over that I chose not to use. 

Recipe Notes

Cake adapted from Sally's Baking Addiction 

Also, my hand mixer broke half way through beating the butter, and I was able to mix everything by hand. 

Berries & Cream Fourth of July Cake

Berries & Cream Fourth of July Cake

Berries and Cream Fourth of July Cake

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Berries & Cream Fourth of July Cake