Healthy Fruit Cobbler

INGREDIENT
3 Tbls butter
2 cups flour (or can substitute partially with whole oats)
2/3 cup sugar
3 tsp baking powder
2 cups milk
4 cups berries (frozen works just fine!)
You'll need a 9x9 cake pan. I love this one that is non-stick and has a lid to keep it fresh all week in your fridge.

DIRECTIONS
Melt the butter in a cake pan (9 x 9) - I turn on oven and place the butter inside and let it melt.

Mix next four ingredients together and pour in pan after butter is evenly distributed on the bottom.

sprinkle berries on top .

Bake 350 for about 40-45 minutes.

Just as a side note. I created my own mixture of flour. I use a combination (equal part of each) of ground oatmeal, spelt flour, almond meal and rye flour. I also don't use much sugar despite the recipe...

Blueberry & Kale Grain Salad

Yield: Makes 8 servings (or 4/5 meals)
Hands-on: 20 Minutes
Total: 2 Hours, 5 Minutes

Salad Ingredients:
1 cup wheat berries (which takes an hour to make. A quicker substitute is Farro)
1 teaspoon table salt
1 (8-oz.) package sugar snap peas
4 cups coarsely chopped kale
1/2 cup Red Wine Vinaigrette
2 cups fresh blueberries (awesome addition are purple grapes)
1/2 cup chopped toasted pecans
3/4 cup crumbled feta cheese

Preparation: 
1. Bring wheat berries, salt, and 4 cups water to a boil in a saucepan. Cover, reduce heat to low, and simmer 1 hour.

2. Meanwhile, cook peas in boiling salted water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water; drain and pat dry. Slice in half. Drain wheat berries; rinse under cold water until cool.

3. Toss together kale, wheat berries, and 1/4 cup vinaigrette in a large bowl. Let stand 30 minutes. Stir in blueberries, pecans, and sugar snap peas. Add salt and pepper. Sprinkle with cheese. Serve with remaining vinaigrette.



Red Wine Vinaigrette Ingredients:
1/3 cup red wine vinegar
1/2 large shallot, minced
2/3 cup extra virgin olive oil
2 tablespoons honey
2 teaspoons coarse-grained Dijon mustard

Preparation:
Stir together red wine vinegar and minced shallot; let stand 10 minutes. Whisk in olive oil and remaining ingredients. Add salt and pepper to taste. Refrigerate in an airtight container up to 1 week.

Notes: 
Recipe from Southern Living's july-2014-recipe-list.

Blueberry Scones

Serves 8  *  Prep time 10  * Bake time 15  * Ready in 25

INGREDIENTS:
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1 container fresh blueberries (6 oz)
1/2 cup sour cream
1 large egg
Sugar in the raw, for sprinkling

DIRECTIONS:
1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2. In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal).
3. In a small bowl, whisk sour cream and egg until smooth.
4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. Gently stir in blueberries.
5. Place on a lightly floured surface and pat into a 7 to 8-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on a cookie sheet lined with parchment paper, about 1 inch apart. Sprinkle with sugar in the raw.  Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

COMMENTS: 
Original recipe found at allreceipes.com under name Simple Scones. Modified version above.