Tag Archives: huckleberry

Quick Huckleberry Sauce.

I am really not one for maple syrup. The maple flavor is something that I just cannot get the taste buds around. It is such an aversion that I cannot eat maple bacon or even pecans, which taste like maple to me. It is such a beautiful substance, something so pure and natural. It is a great sweetener, topping, a tasty treat. It is something I just cannot enjoy. So I have started to experiment with fruit sauces as possible toppings for things like pancakes and waffles. Recently I made this wonderful huckleberry sauce for my favorite buttermilk pancakes.

Ingredients

1 C huckleberries, fresh or frozen

1/4 C water

1/4 C sugar

juice of 1/2 of a small orange

1 T arrowroot powder

Combine huckleberries, water, sugar, and juice in a small saucepan. Bring to a boil and cook for 3 minutes, stirring frequently. Remove from heat. Add arrowroot powder and stir until all of the powder is dissolved. Serve over your favorite delicious breakfast bread or ice cream!

Enjoy!

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Filed under Breakfast, Dairy Free, Dessert, Fast & Easy, Fruit, Gluten Free, Grain Free, Sauce and Gravy, Vegan, Vegetarian

Huckleberry Muffins.

I still have oodles of huckleberries from last summer. As August draws nearer, huckleberry season is just around the corner and I need to use up last years berries to make way for this years! Good news for me is that the hubs LOVES blueberry muffins and huckleberries act as a great replacement.

Ingredients (makes 18 regular sized muffins)

1/2 C butter, room temperature

1 C sugar

1 t vanilla

2 eggs

2 C flour

2 t baking powder

1/4 t kosher salt

3/4 C milk (I used 1%)

2 1/2 C frozen huckleberries (could easily use blueberries, raspberries, or chocolate chips)

1 T sugar

Preheat oven to 375. Prepare muffin tins with paper cups. Sift flour, baking powder and salt together in a medium bowl. Cream butter, sugar and vanilla together in a large mixing bowl with a hand mixer. Add eggs and mix to combine. Add one half of the dry ingredients and one half of the milk, scraping the edges of the bowl with a spatula as needed. Mix to combine and repeat with remaining flour and milk, using a spatula. Gently fold in berries with spatula. Fill muffin cups 2/3 of the way full and sprinkle with just a little sugar. Bake for 20-30 minutes, until golden brown (mine took exactly 25 minutes).

Enjoy!

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Filed under Bread, Breakfast, Dessert, Fruit, Vegetarian

White Chocolate Huckleberry Cheesecake Dip.

So last week I told you about the Peanut Butter Cheesecake Dip that Healthy Food for Living made. And I loved it sooo much, and so did everyone else who tried it at the Super Bowl gathering. But I am not the hugest peanut butter fan out there…and because of this recipe I have left over white chocolate chips and greek yogurt. So I have been thinking about what variation I could make of this dip.

As it turns out I still have 6 quarts of huckleberries in the freezer that were procured during last year’s anniversary expedition to the Gorge. Lots of you in the middle of the country are not able to get these little delicacies, so unfortunately you will have to use blueberries in this one. It is really too bad because huckleberries are smaller and taste a lot different than blueberries…but in this dip, they will look the same. Just be sure to use frozen, not fresh.

White Chocolate Huckleberry Cheesecake Dip. (Inspired by Healthy Food for Living)

Ingredients

8 oz 1/3 less fat cream cheese

1/4 C fat free Greek yogurt

4 T sugar

1/2 t vanilla extract

1/4 t kosher salt

1 C frozen huckleberries, thawed

1/2 C white chocolate chips

Process

With a hand mixer, combine cream cheese, yogurt, sugar, vanilla, and salt.

With a spatula, fold in berries and chips, reserving a few of each to garnish.

Serve with sliced fruit, pound cake, or rice crackers.

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Filed under Appetizer, Dessert, Dip, Fruit, Gluten Free, Grain Free, Snacks, Vegetarian