On the westcoast, people seem to be especially green and ecofriendly. By this point, you have probably heard about the 100 mile diet, where people eat foods produced within a 100 mile radius of them. That’s right, folks… it’s possible! (Albeit a bit more pricey. I try to buy local, which allows foods to be packed with the utmost nutrients and saving on pollution from the transport by cutting down on the journey travelled.
The key to this is cooking seasonally. As it is blueberry season here, the blueberries came from an organic U-pick farm. Oh, how I love U-pick! It’s a smorgasboard of berry delights, and you can eat until your fingers and tongue turn blue while you’re getting the exercise from picking the berries. In addition to this, the eggs are from a local free-range chicken farm. This free-range thing is really not just a trend, as many civic establishments will only be allowed to use such eggs from now on. So this is my entry for the Earth Food Monthly Mingle.
While I didn’t source the flour and other ingredients from local sources, I know that it could have been done. Although I’m trying to incorporate slowly this local eating so that a practical balance can be achieved. But making a conscious effort to buy locally is my little way of reducing my footprint.
This coffee cake is the most addictive recipe ever! I must warn you, that once you’ve made it, you better have someone to share it with, or you might find yourself eating the whole thing unknowingly. Freeze the extras to be safe. It’s jam-packed full of antioxidant blueberry power, and with only a moderate amount of butter, so it’s well worth the baking effort.
(A recipe from my dad!)
Makes 2- 8″ round/square cakes
A. 3cups flour (all purpose or whole wheat, I used 1/2cup whole grain to add fibre)
2tsp baking powder
1tsp baking soda
B. 3oz soft butter
1cup yogurt/sour cream/milk
1.5 cups blueberries
1. Preheat oven to 350F.
2. Sift together ingredients A.
3. Use a mixer to cream butter and sugar until fluffy. Then beat in oil until smooth. Beat eggs and vanilla together, then add into creamed mixture slowly to incorporate well. Beat in yogurt. (I used sour cream because it really adds to the taste, and I cut the richness with some peach fat free sugar free yogurt, and topped it up with skim milk to make 1 cup. Take out 1 tablespoon sugar for every 100mL of flavoured yogurt you add, or just use plain). Stir A into this mixture.
4. Pour enough batter to cover bottoms of parchment lined pans with about 1 cm batter. Then stir blueberries into the batter and spread remainder into pans. Sprinkle with your favourite streusel topping. (I used a mixture of melted butter, flour, vanilla, cinnamon, demerara sugar, white sugar, oats, chopped toasted walnuts and toasted flax seeds, mixed until coarse and crumbly. But use what you like here).
5. Bake for about 30-45 min until a cake tester comes out clean. Cool in pan for 5 min, then cool on rack.