My recipes are grain free, refined sugar free and most are dairy free. Huckleberries are native to Idaho. They grow wild in the mountains. At Christmas time I had purchased huckleberries and lingonberries.
Let me backtrack a little. Since going keto and changing my diet I have to make almost everything from scratch. I have given up refined sugar, all grains including corn, and sometimes dairy. My mother is from Sweden and we have always celebrated the Swedish ways. So at Christmas, I couldn’t just purchase a bottle of lingonberry jam. I felt like it wouldn’t be Christmas without it. So I set out to see where I could purchase lingonberries from. And lo and behold they not only sold lingonberries but also my beloved huckleberry. So I bought both. Yes, I made lingonberry jam for Christmas. But that’s another story. So when I was planning my Easter menu I thought about my beloved huckleberries and decided I wanted to use them.
You can purchase huckleberries here
Here is the link to Simple Mills cinnamon cookies for graham-like flavor. I can purchase them at our local Natural Grocers or Sprouts. You could also make your own. These cookies are grain free.
I used Kite Hill almond cream cheese which I can purchase at our local Natural Grocers or Sprouts. You could also make your own.
1 cup fresh or frozen huckleberries
2 tablespoons Coconut sugar
2 tablespoons monk fruit sugar
1 tablespoon tapioca flour
1/4 cup water
Add ingredients to pan. Heat until tapioca flour is incorporated. Smash a third of the berries. When thickened remove from heat. Place into a glass jar. Store in the fridge for up to one month. Any berry can be substituted in this recipe.
Graham Cracker Crust
1/2 cup cinnamon cookies grain free
1/8 t cinnamon
2 T coconut oil
Place cinnamon cookies, cinnamon in a food processor and mix until you get crumbs. Add melted coconut oil and combine until it resembles wet sand.
Cream Cheese Ice Cream
8 oz. Almond Milk Cream Cheese
3/4 cup sugar
1/4 t salt
1 cup canned coconut milk
1 cup almond milk
1 t vanilla
Blend cream cheese, sugar and salt together until smooth. Add coconut milk and blend. Next blend in the almond milk and vanilla. Once blended process in ice cream maker according to the manufacturer’s directions.
Once ice cream is churned to soft serve remove and place half of the ice cream into a freezer dish. Pour half of the huckleberry sauce on top. Sprinkle half the cinnamon sugar mixture on top. Then repeat. Half ice cream, half huckleberry sauce, and last the cinnamon cookie mixture. Run a knife through ice cream to make swirls. Freeze 30 mins. Should be eaten before it hardens to hard ice cream. I do not care for the taste and texture after it freezes solid.