Serves 6 | Active Time: 10 min | Total Time: 1 hour
Unsalted butter, for the baking dish
1/2 cup plus 3 tablespoons sugar, plus more for the baking dish
4 cups mixed raspberries and blackberries
11/4 cups whole milk
3 large eggs
2 teaspoons pure vanilla extract
1/2 cup all-purpose flour
1/4 cup almond meal/flour
1/2 teaspoon grated lemon zest
1/8 teaspoon kosher salt
Preheat the oven (with the oven rack in the middle) to 350°F. Butter a 2-quart shallow baking dish. Sprinkle a little sugar in the dish and shake to coat the bottom and up the sides.
Arrange the berries in a single layer over the bottom of the dish.
In a blender, combine the milk, eggs, 1⁄2 cup of the sugar, the vanilla, flour, almond meal, lemon zest, and salt. Blend for 1 minute. Skim off the foam. Pour over the berries in the bottom of the dish and sprinkle with the remaining 3 tablespoons sugar.
Bake for 50 to 55 minutes, until puffed and a paring knife inserted into the center comes out clean. Serve warm.
Serves 1 | Active Time: 5 min | Total Time: 5 min
Avocado and Cucumber on Whole-Grain Toast
Mash together 1⁄2 avocado, 1 teaspoon fresh lime juice, 1⁄8 teaspoon kosher salt, and 1⁄8 teaspoon freshly ground black pepper. Spread over whole-grain toast. Top with sliced cucumber, toasted sesame seeds, and a sprinkle of chili powder.
Strawberry and Avocado on Whole-Grain Toast (Vegan • Dairy-Free)
Mash together 1⁄2 avocado, 1 teaspoon fresh lemon juice, and 1⁄8 teaspoon kosher salt. Spread over whole-grain toast. Top with sliced strawberries.
VEGAN • DAIRY-FREE
From the book FOOD SWINGS by Jessica Seinfeld. Copyright © 2017 by Do It Delicious, LLC. Reprinted by arrangement with Ballantine Books, an imprint of Random House, a division of Penguin Random House LLC. All rights reserved.
For more on Jessica Seinfeld’s foundation, go to goodplusfoundation.org.