4th of July Special- Eton Mess

Today I have a very special Fourth of July treat for you. I am making a traditional English dessert called Eton Mess and making it American for Fourth of July.  It’s a very simple yet decadent dessert with whipped cream, berries and meringues.  It is easy to make and you can make it before you have people come over and serve it chilled when they arrive.

For a little history on this desert, let’s look at what Wikipedia has to say:

“Eton mess is a traditional English dessert consisting of a mixture of strawberries, pieces of meringue, and cream, which is traditionally served at Eton College’s annual cricket game against the pupils of Harrow School. The dish has been known by this name since the 19th century. According to Recipes from the Dairy (1995) by Robin Weir, who spoke to Eton College’s librarian, Eton mess was served in the 1930s in the school’s “sock shop” (tuck shop), and was originally made with either strawberries or bananas mixed with ice-cream or cream. Meringue was a later addition, and may have been an innovation by Michael Smith, the author of Fine English Cookery (1973). An Eton mess can be made with many other types of summer fruit, but strawberries are regarded as more traditional.

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Gluten free almond blueberry pancakes, gluten free avenger

Gluten Free Almond Blueberry Pancakes

Everyone that knows me knows that I LOVE breakfast.  I always have.  I like to start my day off right by eating something healthy and yummy.   These are my favorite gluten free pancakes.  I think it’s because they have my two weaknesses….almonds and blueberries.  They’re light, fluffy, and oh so full of flavor!  I hope you like them too!

Gluten Free Avenger Episode 2: Gluten Free Almond Blueberry Pancakes is now live on YouTube, you can use this link (http://youtu.be/ktMWAxOrbYc) or view it below:

Ingredients

  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • 2/3 cup milk or unsweetened almond milk
  • 1/2 tablespoon sugar
  • 2/3 cup all purpose gluten free flour
  • 1 cup almond meal
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 ounces small fresh blueberries
  • Butter or cooking spray for pan/ griddle, more for pancakes
  • Maple syrup for pancakes

Directions

  1. In a medium size mixing bowl, whisk together the eggs, vanilla, almond extract, almond milk, and sugar until combined.
  2. Fold in the flour, almond meal, baking powder, and salt. Mix until combined.
  3. Set a large non-stick or cast iron skillet over medium heat. If not using non-stick pan, add a small pat of butter or cooking spray to lightly coat pan.
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