We got here a little late last night and ended up eating a light dinner. This morning’s prep work included getting our water kefir, milk kefir and sour cream fermenting, as well as soaking rice.
Breakfast was a delicious (albeit a little sweet) mixed berry grunt. What is a grunt, you ask? It’s similar to a cobbler, but a biscuit like crust which steams onto of the fruit mixture. The dough soaks up to fruit juice as it cooks. Easy to make in a Dutch oven. I’ll post the recipe here (from my phone) and I’ll repost it to the main recipe database when we get home so you can save/print it easier.
Grain-free Berry Grunt
2.5 cups blanched almond flour
1/2 tsp salt
1 tsp grain-free baking powder
2 pastured eggs
1/3 cup melted butter or coconut oil
2 tablespoons honey
2 teaspoons pure vanilla extract
Zest from one organic lemon (optional)
2 lbs mixed berries
Get coals going about 30-45 minutes before you start.
Line a 12 inch Dutch oven with parchment paper (makes for easy clean up). Once your coals are done spread half under the oven and put the rest on the lid to preheat it for ten minutes.
Pour berries into hot oven and allow to cook about ten minutes with the lid on or until bubbly.
Beat together wet ingredients. In a separate bowl combine dry ingredients. Add dry ingredients to wet and mix until well combined.
Remove lid and plop batter in by tablespoon full.
Return lid with coals still on top and cook for about 25 minutes or until top is golden.
Eat and enjoy! Serves about 8.