This recipe is adapted from “Miracle Cobbler” in an old cookbook called Log Cabin Cooking: Pioneer Recipes and Folklore by Barbara Swell.

I’m using Einkorn flour, which may have some nutritional benefits over regular contemporary wheat flour. I always buy whole wheat/Einkorn berries and grind my grains fresh at home. 

I have a Nutri Mill classic grinder, we’ve used it for years.   

Nutri Mill Classic Grain Mill


2 tablespoons butter (melt in the skillet)

1 cup Einkorn (or any other whole grain) flour

1/2 cup sugar (I prefer Coconut Palm Sugar)

1 cup (grass-fed) milk

1 teaspoon baking powder

about 2 cups (fresh or frozen) blueberries, raspberries, or cherries


Heat oven to 350 ºF.

Melt the butter in the 9″ skillet, then swirl around to coat sides, set aside.

Stir dry ingredients, then add milk, stir until smooth.

Pour the batter into the skillet. Sprinkle the berries on top, and sprinkle with sugar if desired (completely not necessary, just really for looks).

Bake about 35-40 minutes, until done.

I recommend removing onto a plate or platter once cool as the moisture from the cooled cake can do weird things to the skillet, and darken the bottom of the cake.

My family loves a good bowl of tapioca, yes, a cereal bowl – at least half full. As the kids were growing up tapioca and rice pudding were two of our favorites. After simmering on the stove for a while when I’d announce it was ready everyone would flock to the kitchen. Once it was off the stove I’d add the vanilla, give it a final stir and ladle into bowls. We ate it warm, and it was gone in minutes. Which is a little crazy since I typically made at least a half-gallon’s worth at a time. It is definitely a family favorite, and a great comfort food. 

Since then I’ve learned a lot about the risks of sugar consumption, and so there is no longer any white sugar in my house. There is still some of the slow cook tapioca in my freezer, but I don’t know that I’ll ever use it. 

In our quest for something a little sweet, and reminiscent of tapioca I stumbled across a recipe on the internet that used chia seeds, maple syrup, and raw cacao. I call it chocolate tapioca. My husband and I really like it, so I make it occasionally. We’ve tried sharing this gelatinous version of tapioca with friends, they haven’t been quite as enthusiastic. They typically politely put down their spoon, and eat no more.

Next time I make it, I’ll take pictures, and pay attention to the quantities, and post it for those of you who love chia seeds, or are die-hard dessert eaters on a short leash. 🙂 In the meantime, check out Dr. Axe’s page – he’s got a bunch of recipes for chia seeds.

The recipe below is adapted from a recipe I tried in the doTERRA LIVING Summer 2018 magazine. It was called: Wild Orange Raspberry Chia Seed Jam, and had been submitted by Lisa Freigang, from Wisconsin.

First of all, let’s look at the main ingredients: raspberries, chia seeds, and doTERRA wild orange essential oil. Interesting combination, so why would we want to eat them?

  • Raspberries: the anthocyanin found in raspberries provides anti-inflammatory benefits, raspberries are linked to a lot of benefit, in some cases more than even blueberries. Check out Dr. Axe’s info-graphic at the end of this page.

By supplementing with raspberries, studies indicate that weight gain through the accumulation of fat can be reduced, and evidence suggests that treatment with raspberries decreased the size of fat cells.

  • Chia Seeds: These little babies are considered ‘warrior food.’ They are high in protein and fiber, have great fats, and provide not only plenty of antioxidants but also minerals. According to Dr. Axe, there are many benefits to eating chia seeds.  Check out this page to see all the great things Dr. Axe has to say about chia seeds, and some suggested recipes.

Chia seeds benefits include promoting healthy skin, reducing signs of aging, supporting the heart and digestive system, building stronger bones and muscles, and more. They’ve even been linked to helping reverse diabetes.

  • doTERRA Wild Orange essential oil:  According to the book, The Essential Life, Wild orange essential oil has several health enhancing properties, including: energizing, sedative, anti-carcinoma, antiseptic, antidepressant, and immunostimulant. 


Enough with the nutrition, right? OK, but, it is important to know what foods are good for you, and which you should consider leaving on the table.

So, this is how I made the most amazing Raspberry topping for ice cream you can imagine.


4 cups fresh or frozen raspberries (approximately)

1/4 cup maple syrup (real, not flavored corn syrup!)

3 tablespoons Chia seeds

juice from 1/2 a lemon (1-2 tablespoons)

about 1/2 teaspoon vanilla (optional) – more or less to suit your taste

3 drops doTERRA wild orange essential oil

(Not all E.O. are safe for consumption, I am ONLY recommending doTERRA essential oils for this recipe!)


Place the berries and maple syrup in a pan and heat on medium-low, stir frequently. Your goal here is to get the berries to begin to break down and give up their juice, you are not aiming to get to a boil.

As the juice begins to come out of the berries you can use a potato masher and break them down as you desire – if you want more chunky topping, smash them less, if you want it smooth, aim for that. Once you’re done breaking down the berries you can add the chia seeds. Remove the pan from the heat, and add the lemon juice, vanilla, and wild orange essential oil. Stir well to mix.

The Wild Orange Raspberry topping can be thickened a little more with additional chia seeds, then eaten as a pudding. You can also use this recipe as a great fresh jam. We love it on local, grass-fed vanilla ice cream.



Dr Axe compares Raspberries and Blueberries.