Blackberry & Pear Tart

Sometimes all you want to do is throw together a quick, delicious dessert, and that is exactly what our Blackberry & Pear Tart is. We made this three-ingredient tart the week of Thanksgiving and it was perfect to get into the holiday mood.

 

Ingredients:

• 1 box of Pillsbury puff pastry sheets (or other puff pastry, this is just what we used)
• 10 oz jar of Sunset Valley Organic Blackberry Spread
• 4 pears, thinly sliced (we used a mix of red and green pears)

*Optional: 1 egg for washing the sides of the puff pastry

Directions:

1. On a parchment-lined baking sheet unfold puff pastry sheets. Set aside. 

2. In a bowl place sliced pears and carefully fold in blackberry spread, until pears are coated evenly.

3. Carefully pour pear and blackberry mixture onto the puff pastry sheets, and arrange to your liking. 

4. Optional: Wash sides of pastry sheets with egg for a golden brown effect. 

5. Bake at 375 degrees F for 30 minutes or until pastry is golden brown.

6. Let cool 10 minutes & serve. 

Leftovers can be kept in an airtight container in the fridge for up to one week. 

Fresh Blackberry Cake with Butter Cream Frosting

Summer is winding down in Oregon, and most of our harvest is over. We just have aronia berries left. This summer went so fast, but the weather was also so weird and caused all of our crops to be much later than expected. The only crop that was "on time" was our raspberries. This past week we wrapped up harvesting on our blackberries, and with the few last fresh ones we made this delicious cake to celebrate a harvest well done.

We used a white sponge as a base for our cake, with layers of buttercream and fresh blackberries bursting with sweetness in the middle of the cake.

Ingredients: 

For the Cake

• 1 C Salted Butter, Softened
• 1 1/2 C Sugar
• 2 TSP Almond Extract 
• 3 1/2 C Flour
• 4 TSP Baking Powder
• 1/2 TSP Salt
• 6 Large Eggs,  Room Temp
• 1 1/2 C Milk, Room Temp

For the Frosting

• 1 1/2 C Butter, Softened
• 1 1/2 TSP Vanilla Extract
• 6  C Powdered Sugar
• 6 TBSP Heavy Whipping Cream
• Food Coloring (optional)
• Extract for Flavor (optional) 

We used about 2 cups of fresh Blackberries, our cake is 9 inches in dimeter. You can use more or less depending on your cake size and shape. 

Directions: 

1. Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
2. In a large mixing bowl, use a hand mixer to cream the butter and sugar together. Beat in almond extract.
3. Use a fork to combine the eggs and milk together in a bowl or 2 cup liquid measuring cup. Set aside.
4. In another mixing bowl stir together cake flour, baking powder, and salt.
5. Add ⅓ of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another ⅓ of the dry ingredients until combined followed by the remainder of the milk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in.
6. Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting. 
7. To make the frosting: Use mixer (hand or stand) to whip softened butter and vanilla extract together. Slowly add in powdered sugar, about 1 cup at a time. Thin out with milk if it gets too thick.

News for March & April From Sunset Valley Organics

Happy Spring! Is anyone else ready for Spring? We sure are! We've been busy finishing up our pruning on our blueberries. We've gotten a bit of snow and freezing rain so we are looking forward to warmer weather. WE HAVE NEW PRODUCTS! Finally! We have new berry powders up in the shop. Which is why the newsletter was delayed in going out in March. We wanted to be able to announce that you can now purchase: Red Raspberry Powder Blackberry Powder Aronia Berry Powder Black Raspberry Powder Blueberry Powder Our berry powders are a supercharged way of getting your daily fruits into your diet. You can mix our powders into baking, oatmeal, smoothies, milk, ice cream, and more! Like our dried berries there are no additives or preservatives in the powders so we're keeping the product as natural as possible.  *Note: None of our powders dissolve in water* We've also added a new size to our powders. Now you can purchase all of our powder varieties in 2 lbs. quantities for $110.00.   Our normal office hours are: Monday - Friday 10 am to 4 pm PST  Please note: Do not respond to this email, it does not reach us.

 

 

Cold Weather Shipping  Cold Weather Shipping is still going! Since spring is here, if the temperature gets above 75 degrees where you are please call us and we will discuss if it's safe to ground ship berries to you.  For those who are new to this, every year when it’s cold (nation-wide) we are able to send our frozen berries by ground rather than 2 day air, which saves a lot of money! We can only offer this while it’s cold out, usually fall through the early part of spring. You do need to call us if you would the ground shipping though. Our online store is not set up for it. You can call us at 541-752-0460 Monday through Friday 10 am to 4 pm Pacific Standard Time. **PLEASE NOTE: We are not responsible for shipping delays due to weather conditions** We are also going to have a secret Instagram sale some time this month, so be sure to be following us so you don't miss out!

 

 

No-Bake Blueberry Energy Bites

Ingredients:

• 1/2 cup creamy almond butter (or cashew butter)
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup rolled oats
• 1/2 cup Crispy Brown Rice Cereal
• 1/4 cup ground flax seed
• pinch of salt
• 2 tablespoons hemp seeds (or chia seeds)
• 1/3 cup dried blueberries

Instructions:

1. In a large bowl, combine the almond butter and maple syrup then stir together. Add the remaining ingredients to the bowl and stir until evenly coated. If the mixture seems to wet, sprinkle in a few more oats. If it seems to dry, add a teaspoon of water at a time until moist it’s enough. Refrigerate for 10 minutes.
2. Using a scooper, scoop out roughly 1 and 1/2 tablespoons of the mixture at a time and roll into balls. Store in an airtight container in the refrigerator for up to one week.

SVO August Newsletter

August Already?! 

This summer is just flying by! We have never been so busy as we are this summer. Because berries were early our blueberries and blackberries are having to be harvested at the same time. Which makes for a lot of excitement. It seems that this year we are having to deal with all kinds of new problems, such as we had to figure out if we had enough crates to put berries in, in contrast to how fast we were processing them. These are the kind of problems we want to have. 

Follow Us on Social Media! Facebook Twitter Blog Pinterest Instagram

Details of our Harvest

Machine Picker Unloading Blueberries on Truck

If you have been following us on any of our social media we have been sending out weekly updates called “Harvest Reports” in which we summarize what is going on for the week, what we have available for purchase at our farm stand and how we think our berries are ripening. This is the best way other than giving us a call, to find out how things are going. Click here to read our latest Harvest Report. 

We are officially done with the fresh season, our Farm Stand is now closed, and that means our U-Pick is now closed as well.  We had a great season and are already looking forward to next years harvest! 

We are still processing blueberries and blackberries. So if your on our list to call we have some updated information for you: If you ordered Jersey (the small berries) you should have received a phone call from us by now. If you ordered Blue Crop (the bigger berries) we are still processing them and will be calling you soon. If you haven't gotten a call and think you should have you can call us at 541-752-0560.

Fresh Picked Blackberries

We are also excited to be harvesting a baby crop of Aronia berries. We are hopefully to start experiments for products this fall (including freeze dried powder!). 

We expect to be done processing all of this years fruit some time in mid August. 

We will of course continue to offer frozen berries all year round. We expect to have raspberries back in stock sometime in late September. We have frozen blueberries available, and strawberries. For blackberries we currently have 5 pound cases, and later on after harvest we will have the 25 pound cases back in stock. 

Once we have a product back in stock we will announce it on our twitter and Facebook so be sure to be following us! 

Other Useful Links: SVO Website  Local Harvest

Back to Fall/Winter Hours

We are switching back to our fall/winter hours of Monday to Friday 10 am to 4 pm PST. 

Nutrition Tests

Back in 2010 we sent our blueberries to a lab to have some independent testing done for the nutrition of our berries. Well this year we sent them away again to see where we stand and if we had improved at all. We are happy to announce the following table are our results. (This is for blueberries only)

We will be updating our website to reflect these new results. We are very excited about our improvements, and that we are continuing to uphold a standard of healthy living for our customers. 

Social Butterflies!

We have had a very busy month on Facebook, Twitter, and our Blog. It’s the best way to keep up to date with our harvest this year. Each week we post about our harvest, recipes, and more! On Facebook this summer we have a goal of getting to 1,000 likes, we are currently at 852, at 1000 likes we will be having a give a away of a gift basket full of our products. So if you haven't liked us please do so, and share our page with all your friends & family! We will announce details for the give away on our Facebook once we have hit 1,000 likes. 

We would also like to announce that we now have an active Instagram account. You can follow us@SVOrganics . On our Instagram you can see more details about our harvest and yummy recipes we love to make! 

This month Pinterest we will be doing a few different things. First we have a brand new board celebrating all the great things about America, especially the delicious food! We are also adding to our Blueberry, Raspberry, and BlackberryInspired boards, as well as Harmonious Berry Blends. We also have a new board,Summer Adventures.

Blueberry Chicken Chopped Salad

Ingredients: 2 boneless, skinless chicken breasts Salt and pepper 1 tablespoon olive oil 1 head Romaine lettuce, finely chopped 1 pint (2 cups) fresh blueberries 1 cup roughly-chopped toasted pecans 2/3 cup diced red onion 1/2 cup blue cheese (or any soft cheese) Dijon vinaigrette (see below) To make the salad: Season chicken breasts on both sides generously with salt and pepper. Heat oil in a large sauté pan over medium-high heat.  Add chicken breasts and cook for 4-5 minutes per side, until the chicken is cooked through and no longer pink inside. Transfer chicken breasts to a separate plate and let rest for at least 5-10 minutes.  Then chop into small, bite-sized pieces. Add the chicken to a large bowl with the lettuce, blueberries, pecans, red onion, blue cheese, and vinaigrette. Toss to combine.  Serve immediately. Number of servings (yield): 3-5 Dijon Vinaigrette 1/3 cup olive oil 3 tablespoons red wine vinegar 2 teaspoons honey 1 teaspoon Dijon mustard Pinch of salt and black pepper To make the vinaigrette: Whisk all ingredients together until combined.

Harvest Report: Last Call for U-Pick Blueberries

We had a very exciting weekend, not only was it perfect picking weather for blueberries but we also had a new "toy" at the farm stand.

We got a square, and it is so great! We are really loving it so far.

Things have been so crazy around the farm over the last week, we are machine harvesting, we are picking more fields that have baby crops of blueberries on them, and we are machine picking blackberries. So people are literally running from one point to another, there is always fruit being loaded into our cold rooms (which are full, almost over flowing) we have been able to pick (from the field) and process (for the mass frozen market) at about the same rate so any time something comes in something is finished processing. We have never had this happen before, but it is great! Our crops are producing so much!

First big announcement we have is that this is the last full week we will be open for U-Pick blueberry picking. Our last day is going to be SUNDAY AUGUST 2, 2015. We will have normal hours for that day, 9 am to 6 pm.

And everyday leading up to it we will be open at the farm stand from 9 am to 6 pm, however Wednesday through the weekend is looking to be 95+ degrees, which means we may be closing in the afternoons for U-Pick to cool the field. We will post on Facebook and Twitter about any closures. You can also call us at 541-752-0460 before heading our way to see if we have the field open or closed.

At our farm stand we still have fresh picked blueberries, their variety has changed to Liberty, its a newer variety, not as sweet as the Blue Crop but just as huge. We also have fresh picked blackberries, their variety is Chesters.

Now for those of you who are on our waiting lists of wanting to pick up 30 Pound boxes we have started that process, but we are also super busy making sure all the fruit we can pick is done so before we get into this 100 degree weather. We have finished the Jerseys and they have been processed, it will take a few days for the boxes to be frozen, when they are that is when we will start calling people. For those of you who Ordered Blue Crop, today is the first day we are processing those, so it will still be a while before we call you about them.

Thank you for your patients with us this week, we have never been so busy at one time with so many berries and fruit coming off at once!

Harvest Report: U-Pick Going Strong, End of Fresh Raspberries

We were so busy over the weekend! Thanks to everyone who came out and shared their 4th of July with us! We loved seeing everyone! This week so far it looks like temperatures will be cooler than the last (yay for people and for our berries!). We didn't have any heat damage because of how we grow our berries as well as the cooling we did in the afternoon. We want to say thank you for your understanding and patients during those hot days. 

As long as the weather stays below 95 we will have our U-Pick open during our business hours this week. If the weather decides to jump back up then we will be cooling again in the afternoons. We will announce that here on our blog as well as on Twitter and Facebook. 

Our U-Pick is still looking great and super loaded! We haven't even picked out the first 5 rows yet, and it's not from a lack of people coming to see us! Our bushes are just that loaded!

Our Hours are from 9 am to 6 pm everyday. 
The variety is Blue Crop, and our price is $2.75 per pound. Please bring your own containers to take your berries home in.  

In our tent we only have fresh picked blueberries. Our raspberries are officially done, if you missed the fresh ones no worries, we will have frozen available starting sometime in late August or early September. 

The next berry we will have are fresh blackberries which won't be available for a few weeks still. 

It's going to be a great week! If you have any questions you can call us at 
541-752-0460 during business hours. 

News from around the farm for July

July is Here! 

We have been so busy on the farm and we have so many things happening. The biggest is we have started our harvest for the summer. We started June 17, and June 29 we opened for U-Pick Blueberries. We are also getting ready to harvest on a larger scale for our frozen processing. 

Details of our Harvest

If you have been following us on any of our social media we have been sending out weekly updates called “Harvest Reports” in which we summarize what is going on for the week, what we have available for purchase at our farm stand and how we think our berries are ripening. This is the best way other than giving us a call, to find out how things are going. 

We had a fantastic response to our raspberries this year, we have barely been able to keep up with demands for them this year! However all good things must come to an end. This week is the end of our red raspberries, and we will just have blueberries and maybe some black raspberries. (If your interested in black raspberries please keep in mind they are baby plants and there isn't a whole lot out there. There will be tons next year, so thank you for your patients.) 

We have frozen in raspberries if you missed out and we sell them not just online, but at our farm stand as well, so you can still get your fill! We will have frozen raspberries starting in august some time. 

We have fresh picked blueberries, since opening our variety has been Duke, an early variety, but this week we are changing to Blue Crop (this is the same variety that is our U-Pick field). If your interested in buying more than a flat or two at a time please call us to place an order. 

U-Pick is officially open! We are open 9 am to 6 pm daily (includes weekend). Please bring containers to take home the berries in. Our U-Pick variety is Blue Crop and our price is $2.75 per pound. We only offer U-Pick for blueberries. 

Please Note: July 1-3 due to high temps we will be closing our U-Pick field each day at noon to cool the field with water. If we continue to have high temperature we will continue to close the field to protect the crop. For updates please follow our social media or give us a call. Thank you for understanding and your patients. 

Blackberries are coming up pretty soon as well. Right now we are estimating they will be ready some time in late July or early August. If you want to be notified about when we have fresh blackberries please call to have your name put on a list or to reserve fresh blackberries. 

Our 30 cases will be ready around the 13 of July. If you have placed an order with us to reserve berries you can expect a call from us the week of July 6 letting you know all the details. We will also post about our 30 pound cases on all social media.  If you would like to reserve a 30 pound case (or more) please call us and we can add you to our list. 

Plus....

We have also been voted the best U-Pick Berry Farm of 2015 by the readers of Willamette Living Magazine. We would like to thank everyone who voted, and even if you didn’t, you are the whole reason we do this, with out you guys we wouldn’t be in business. So THANK YOU! 

Social Butterflies!

We have had a very busy month on Facebook, Twitter, and our Blog. It’s the best way to keep up to date with our harvest this year. Each week we post about our harvest, recipes, and more! On Facebook this summer we have a goal of getting to 1,000 likes, we are currently at 838, at 1000 likes we will be having a give a away of a gift basket full of our products. So if you haven't liked us please do so, and share our page with all your friends & family! We will announce details for the give away on our Facebook once we have hit 1,000 likes. 

We would also like to announce that we now have an active Instagram account. You can follow us @SVOrganics . On our Instagram you can see more details about our harvest and yummy recipes we love to make! 

This month Pinterest we will be doing a few different things. First we have a brand new board celebrating all the great things about America, especially the delicious food! We are also adding to our Blueberry, Raspberry, and Blackberry Inspired boards, as well as Harmonious Berry Blends. 

Coupons and Specials:

For those of you who received postcards you can still redeem the coupon on them when you come see us at the farm. Just remember to bring it with you when you come see us. If you don’t get those post cards all you have to do is find our ad in Oregon Family Magazine and tell us about it and get a great saving! Each of these is a one time only, and will be valid during our 2015 Fresh harvest, only valid at our farm stand. 

If you come out to our farm stand and show us you have liked us on Facebook, or Follow us on Twitter then you can save 10% off your total order! This offer will be available as long as our farm stand is open. 

Blueberry, Strawberry, Jicama Salsa

Makes about 3 cups of salsa

Ingredients:

1. 1 Cup fresh blueberries
2. 1 Cup diced strawberries
3. 1 Cup diced jicama
4. 1/3 Cup chopped cilantro
5. 1/4 Cup finely chopped red onion
6. 2 tablespoons finely chopped jalapeno pepper, stemmed + seeded.
7. Juice of 1 large lime
8. Salt, to taste
9. Tortilla chips, for serving

Directions:

In a medium bowl, combine blueberries, strawberries,  jicama, cilantro, red onion, jalapeño, and lime juice. Stir until well combined. Season with salt, to taste. Serve with tortilla chips at room temperature or chilled. 

Note: This salsa is also great with grilled fish, or chicken. It is best eaten the day it is made. 

Blueberry Breakfast Parfait Pops

Inspired from Mom On Time Out   Makes 4

Ingredients:

1. 4 Yoplait Greek Yogurts (2 Blueberry, 2 Vanilla)
2. 4 Blueberry Nature Valley Breakfast Biscuits, crushed
3. 1/2 Cup Fresh or Frozen Blueberries

Directions:

Fold blueberries into vanilla yogurt. 

First two popsicles:

Layer 2 tablespoons blueberry yogurt, 1 teaspoon breakfast biscuits, 2 tablespoons vanilla yogurt, 1 teaspoon breakfast biscuits, and 2 tablespoons blueberry yogurt in popsicle mold. (Adjust according to the size of your mold.) Sprinkle additional crushed biscuits on top and press in slightly to adhere.

Second Two Popsicles:

 Layer 2 tablespoons vanilla yogurt, 1 teaspoon breakfast biscuits, 2 tablespoons blueberry yogurt, 1 teaspoon breakfast biscuits, and 2 tablespoons vanilla yogurt in popsicle mold. (Adjust according to the size of your mold.) Sprinkle additional crushed biscuits on top and press in slightly to adhere.

Freeze for at least four hours before removing and enjoying.

It's Finally Summer! Fresh Berries + News from Sunset Valley Organics

Happy Start of Summer!

We are so happy it’s finally SUMMER! Anybody else feeling the heat we have gotten over the last few days? All this heat really helps our berries ripen, and it helps make them sweeter! Yum! As we have announced we do not have fresh strawberries (frozen is still available) this year. However we will have raspberries, blueberries, and blackberries. 

News From Around The Farm

We have finished trellising the black raspberries, and what a boat load of work that was! After we got it all trellised we put in drip irrigation to the field so we could easily make sure everything was getting the water it needed and that took a good part of our May. 

Every week now we are feeding our plants and soils so they stay nice and healthy during the harvest. Just as we work hard and need food to continue so do our plants. 

In May we also got to try Bearded Brother’s Blueberry Vanilla Energy Bars they were so good you guys! The reason we wanted to try them is because these specific bars are made with our dried blueberries. 

We have also been voted the best U-Pick Berry Farm of 2015 by the readers of Willamette Living Magazine. We would like to thank everyone who voted, and even if you didn’t, you are the whole reason we do this, with out you guys we wouldn’t be in business. So THANK YOU! 

Social Media Updates This month on our blog we are posting about National Men’s Health Month, and some delicious recipes to go along with it. We will also have a Father’s Day inspiration gift guide. This is also going to be a great place to check for updates about our harvest this summer.  We are also going to be starting an Instagram account so if you wanna see some awesome shots of our farm and what harvest looks like for us then be sure to watch Facebook for that announcement!  Our Pinterest board theme is Schools Out! It’s time to be outside and relax! This board celebrates the start of summer with delicious recipes and great ideas for spending some quality time with your kids!  Specials + Coupons So we have a couple of ways to help you save this month: First of all, if you come out to our farm stand and show us you have liked us on Facebook, or Follow us on Twitter then you can save 10% off your total order! This offer will be available as long as our farm stand is open.  Finally We are sending out post cards with a special offer, but if you don’t get those post cards all you have to do is find our ad in Oregon Family Magazine and tell us about it and get a great saving! Each of these is a one time only, and will be valid during our 2015 Fresh harvest, only valid at our farm stand.

Recipes This month we are trying to beat the heat with some delicious, healthy smoothies. We hope you enjoy the selections we have chosen.  Raspberry Coconut Smoothie Dairy-Free, Vegan Friendly Prep time: 5 mins Cook time: 0 mins Ready in: 5 mins Yield: 1 smoothie Ingredients: 1/2 cup coconut milk  1 cup frozen or fresh raspberries 1 tablespoon coconut butter 1 banana peeled, chopped into pieces optional: sweetener of choice, if needed.  Directions: Blend all of the ingredients into blender, food processor, or with an immersion blender. Optional: Add sweetener to taste. If the smoothie is too thick for you, add milk until it’s your desired consistency. Raspberry Mango Tango Smoothie Prep time: 5 mins Cook time: 0 mins Ready in: 5 mins Yield: 1 large smoothie, or 2 small smoothies Ingredients:  1/2 of a large banana, peeled, sliced and frozen.  1/2 cup favorite brand of Mango yogurt 1 cup fresh or frozen mango 1 cup fresh or frozen raspberries optional: milk for desired thickness. Directions: Add all of the ingredients into the blender Blend on high for about 3 minutes, or until smooth. Serve + enjoy!

Summer Is Coming!

You might have see us starting to post more and more about this coming summer! We are very excited for this harvest season. For a while now we have been saying "Summer is Coming"

And it's true. In a few short weeks we will start harvest on our raspberries and they sort of kick off the season for us. We will be sending out post cards for those local folks who have opted in for them. These postcards are for announcement official announcement of what is going on for this summer.

Those of you who do not get our postcards, no worries, we will be announcing all major events/happenings here on our blog, on Facebook, Twitter, and Pinterest and (coming soon) Instagram, for all updates from around the farm! We would love for you to follow us on all our social media, but you can just pick the one you use most too.

Our next big announcement will be May 30, 2015 right here on our blog, so be sure to come back and check out what we have in store! 

It's going to be a great summer!

April 2015 Event Photos

We went to First Alternatives Earth Day Vendor Fair on April 22, 2015. Here are some photos from that:

First Alternative South Store Location

For more Photos from this event please check out our Facebook album!

We Also Attended Tyee's Open House on 

April 25, 2015

Tyee's Open House, Step into My Parlor

Our little set up with our products and Jenna! 

To See more from this event check out our Facebook album!

January Updates

We have been busy around the farm!

As we kick off the new year we are busy around the farm pruning our blueberries like we do every year. This is also the time of year for those of you at home to start thinking about pruning those bushes you have in the back yard. If your new to blueberry care we got your back, with our blog post about how to prune your bushes. We will also be talking about some tricks we do around the farm to keep things happy and healthy later in the month, so keep an eye on our blog! 

Our Office is Back to Regular Winter Hours We are happy to be back from the Holidays and have returned to having normal Winter hours. We are open Monday to Friday 10 am to 4 pm Pacific time.  Please Note: We will be closed on January 20 for Employer/Employee Annual Meeting, we appreciate your understanding and apologize for any inconvenience as we will not be taking order by phone, or shipping any orders. Any orders that are placed via online will be shipped out the following day, January 21, 2015.

Better Shipping Rates are Still Available!  Have a hankering for some delicious frozen berries, but don't want to pay an arm and a leg in shipping? We have great news! We are still able to ship by ground for our frozen berries! If your interested please give us a call at 541-752-0460 to place your order. We are unable to offer better shipping rates through our website, so you need to call us. This offer also excludes Alaska and Hawaii, sorry guys.

January Pinterest Board Theme: This month our theme is "Resolutions" and focuses on a happier, healthier you in the new year. There are also some delicious recipes we have included. If your a full time Pinner then please follow us for great inspiration and for news from around the farm and information on our products! Click here to go to Pinterest.  Recipe: Lemon Blackberry Breakfast Cookies These delicious creations are gluten, egg, and dairy-free! Ingredients: 3-3/4 cups old fashioned oats, divided OR 1-1/3 cup oat flour plus 2 cups old fashioned oats, divided (make sure they're certified gluten free if you are gluten intolerant) 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup ground flaxseed 1/2 cup unsweetened applesauce 1/2 cup mashed very ripe banana (about 1 medium banana) 1/4 cup + 2 Tablespoons honey 1/4 cup + 1 Tablespoons coconut oil, melted 1 Tablespoon lemon zest 1/4 cup lemon juice (about 1 lemon) 1lb blackberries, rinsed then patted dry (frozen or fresh) Directions: Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment paper and set aside. Add 1-3/4 cups oats to a food processor then process for 3-4 minutes or until very fine to make oat flour. Add oat flour, remaining 2 cups oats, baking soda, salt, and ground flaxseed to a large bowl then mix to combine. Add applesauce, banana, honey, coconut oil, lemon zest, and lemon juice then mix until just combined. Carefully fold in blackberries then let batter sit for 10 minutes to thicken. Scoop 1/4 cup batter (I used an ice cream scoop) onto prepared baking sheet then wet hand with water and press down to flatten slightly (cookies will not spread.) Bake for 8-10 minutes, or until cookies are golden brown around the edges and set on top. Cool completely then store in an airtight container for up to 2 days, in the refrigerator for up to 4 days, or wrap individually in plastic wrap then freeze in a freezer bag. Wrap in a paper towel then microwave for 20 seconds to thaw. Inspired from Iowa Girl Eats