Hippy Blackberry Cake

This turned out pretty tasty, if a little weird.

2 cups frozen blackberries
1/2 cup vegetable oil
1 Tablespoon blackberry wine
1/2 cup scottish oatmeal
1/2 cup chopped walnuts
1/2 cup crystallized ginger
1/2 cup young coconut (frozen)
approx. 1 cup whole wheat flour


Mix everything but the flour. Make sure to break apart the blackberries. Add the flour a little at the time until the batter just comes together.

Press into a greased 8-inch round cakepan. Bake at 350F for 40-50 minutes.

It makes a dense, heavy cake, but it's pretty yummy.

Apple Compote

Per person:

1 apple, cored and chopped (I leave the peel on)
1 Tablespoon lemon juice
1 or 2 Tablespoons dry fruit of your choice or 1 teaspoon honey or other sweetener
1/2 oz. chopped nuts (optional)

Simmer covered over low to medium-low heat until the apples are soft. I prefer to still have apple chunks, but a little most liquid and a little more cooking time will reduce this to a chunky apple sauce if that's your preference.

I prefer to add the nuts pretty late in the cooking, after the apples are already fairly soft.

Serve over pancakes or oatmeal, or on its own.

Pears can be substituted for apples, any sort of fruit juice or wine for the lemon juice, spices can be added, etc. to vary this dish pretty much ad infinitum.