I love exploring new and unusual foods that break the normal monocultures people expect – particularly, wild edible foods.
It had been a while since I did a recipe comparable to the Ship of Theseus, so it seemed time to make that happen again. I hope everyone is ready 🙂
Pictured above are Saskatoon berries. While similar to huckleberries or blueberries, Saskatoon berries do have a higher quantity of amygdalin than some other fruits and this breaks down into hydrogen cyanide. Eating too much of any fruit containing large amounts of amygdalin will you sick, but heat will break this down easily.
But how do you use them? In baking! Today, I’m going to share my recipe for Saskatoon berry biscuits. I based the recipe on one for blueberry drop biscuits, but I made quite a few significant changes to all of the ingredients to the point that it’s no longer the same recipe. Additionally, please keep in mind that the baking process heats the berries to a toasty 500 F (260 C) for ~10 minutes and helps guarantee that the berries are safe to eat for sensitive populations.
It’s important that you always wash berries before you cook with them. I removed all kinds of twigs and things from these before I added these to the dough, but I’m getting ahead of myself.
So, besides approximately 1 cup* of Saskatoon berries, what other supplies will I need? You can replace 1 cup of Saskatoon berries with a cup of huckleberries or local wild blueberry relative – I’m sure Maine blueberries would be divine!
*I include metric measurements for all of my ingredients at the bottom of this post
Because I try to reduce the overall sugar content of these recipes, I use Truvia sweetener baking mix.
I make my own self rising flour using Namaste flour blend (though you can use any cup for cup gluten free flour blend containing xantham gum). You may find that you need to adjust the ratios depending on the humidity and elevation of where you are living. I baked these biscuits at 3500 feet (1067 meters) above sea level and about 30% humidity.
The next task is to combine all dry ingredients called for – in this case it’s the sugar substitute and the self rising gluten free flour blend. Make sure to take your time with this step because uneven mixing can create issues. The one thing I would have changed while making this recipe is that I would have added a sifting step (I do not own a sifter).
Before we go any further, make sure your oven is preheating to a toasty 500 F (260 C) and get a vent fan going. At that temperature if you have anything baked to the inside of your oven, your smoke alarms will let you know.
Next, we add the dairy free milk option.
Let’s make something really clear: I’m from The South. I like my fats. They make everything taste good. In the drop biscuits I grew up with we used butter and full fat buttermilk, so I thought why not use coconut oil and canned coconut milk?
It takes a bit more effort though – because canned coconut milk comes out looking like this:
Doesn’t that look appetizing?
To fix this, place the bowl in the microwave for 15 seconds, then stir, and repeat until smooth. You’ll end up with a homogenous and smooth coconut milk.
Okay! We have all of our wet ingredients, fats, fruits and dry ingredients. Before we go any further be sure to double check your berries for stems and ripeness.
Next, add the coconut oil and start cutting (with 2 knives) the coconut oil into the dry ingredient mixture until you end up with dry pea sized granules.
Next, slowly add your coconut milk little by little and continue cutting in until the dough pulls away from the sides of the bowl and the majority of the mix looks moistened.
It should looks something like what I have pictured below:
Now, add your berries and very gently (as to avoid squishing them) fold in your fresh berries. I did the folding part with a flat wooden spoon.
Once fully incorporated, move to a plastic or silicone mat and get a wooden rolling pin (marble or silicone may work here too) and gently roll out dough mass into a 1 inch (~2.5 cm) thick mass. I used a medium sized biscuit cutter, but the choice is yours. A smaller sized biscuit cutter will likely double the yield.
Continue to cut, transfer to a greased cookie sheet. If you can’t cut, reshape and gentle roll out without pushing the dough down with force – you do not want to squish the dough particles together!
A medium biscuit cutter yielded 8 biscuits, but the small may yield closer to 12-16 depending on how big your small sized biscuit cutter is.
Once the biscuits have started to get a nice golden brown appearance on top they are cooked through. Go ahead and take them out of the oven, but let them cool to at least 100 F (37.8 C) before serving. Cook time will vary based on a number of factors – these took approximately 10 minutes in our gas oven.
I’m so happy to have been able to share this recipe of Theseus with you today! While none of the ingredients matched the original version I based this on, it turned out fantastic. Therefore, I am going to put it out into the world and call this one a success.
- 2 cups (480 g) gluten free self-rising flour
- 1/3 cup (80 g) truvia baking sugar substitute
- 1/4 cup (60 g) coconut oil, non-melted
- 2/3 – 3/4 cup (160 – 180 mL) canned coconut milk, warmed and blended smooth
- 1 cup (240 g) fresh Saskatoon (or other local wild) berries (frozen may work too)
Did you give this recipe a try? What did you think? Have you ever cooked with Saskatoon berries? Are you a fan? Let me know in the comments below!
Thank you so much for taking the time out of your day to read about this recipe. If you enjoyed this post, please like, share, and/or leave a comment. This helps me know which posts my readers like best. I hope you are well and I encourage you to try new things, experiment, and don’t be afraid to replace ingredients if you’re allergic to them. You’d be amazed what you might discover!