MY PARENTS ARE ALMOST HERE. In just a few short hours their plane leaves Phoenix and will be on it’s way to the freshly dusted snowy streets of Denver. This will be their first time visiting since we moved here three months ago, and I believe it is my mom’s first time to the city ever. I’m so ecstatic. This place doesn’t feel like home until they have existed with me in the small 500 square feet of our apartment, juggled bags with me down the uneven streets from the grocery store, or shared in the coffee drinking experience that happens at Pablo’s. I want to bake them everything my cupboards can spit out, and take them to WATERCOURSE FOODS, and CITY’O’CITY, and sit and talk until my throat hurts. I swear I can hug my dad for hours. I love listening to his stories and about any little thing going on in his life. My mom makes everything seem that much better. She makes the simplest of days turn into some of my fondest memories. And these two, these two, are my biggest fans. They love and support me in a way that is overwhelming and makes my heart ache knowing I could never return back to them what they’ve done for me. I hope to try one day. I’m going to build them a house. Right next to our house. And I will get to bake them all the goodies in the world and never miss a detail about their day. Some call it a dream, I call it a plan. But for now, I have them this weekend and am going to squeeze them to death as often as I can. One of my favorite breakfasts my mom use to make us growing up was biscuits and jam. So I made these cute little biscuits in honor of those beloved mornings. Of course I churched them up a bit and threw in some almonds and poppyseeds to make them extra special, and paired them with my favorite berry jam of all, blackberry. Crunchy on the outside, fluffy on the inside, dy-ing. Okay, time to go get a few last minute things done before the rents arrive and I turn back into a little kid for the next three days! Peace – xo
Tid-Bits: This flavor combo with blackberries is my favorite. However, if you are not a fan of almonds you can leave out the extract and almond slivers (even the poppyseeds too) and have a great classic biscuit. Don’t have any blackberries? Blueberries work great too. Tarter berries such as raspberries and cherries may require a bit more sweetener.
Makes 10 little biscuits and 12 ounces of jam.
1 cup light spelt flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons poppyseeds
1 teaspoon maple syrup
1/4 cup coconut oil solid
1/2 cup almond milk
1/4 teaspoon almond extract optional
slivered almonds for topping
2 cups blackberries fresh or frozen
2 tablespoons maple syrup
Begin by making the blackberry jam. Combine the blackberries and maple syrup in a small sauce pan and heat on low until the berries break down and are mash-able. Bring to a simmer and let cook for 10 to 12 minutes. Transfer to a glass jar and place in the freezer, uncovered, to set. Once chilled, you can serve the jam right away or place an airtight lid on the jar and keep in the refrigerator until ready to use.
For the biscuits, preheat the oven to 450F. Mix the dry ingredients in a medium mixing bowl. Add the firm coconut oil (if your kitchen is warm and the oil is in a liquid state, measure 1/4 cup of the liquid in a small dish and place in the refrigerator or freezer until solid). Using a fork, work it into the flour mixture until evenly mixed throughout and crumbly. Add the almond milk and extract, mix well. The dough should be slightly sticky, if too dry add a teaspoon of milk at a time until it comes together. Break the dough apart into little biscuits (mine were about 2 tablespoons of dough each) and place on a parchment lined cookie sheet. Press a few slivered almonds into the tops of the biscuits, if desired, and bake for 8 to 10 minutes (until lightly browned around the edges). A minute too long and the almonds will burn, so keep an eye on them after 8 minutes. Mine came out perfect in 10. Serve warm out of the oven with some jam.