- The hunt BEGINS with Stop #1 at Lisa Bergren’s site.
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It is my honor to host the amazing and very talented Colleen Coble. If you're a reader of Christian Fiction, I'm sure you're already acquainted with her fabulous books.
Here's more about her new exciting release, Twilight at Blueberry Barrens.
Renting out the small cottage on her property seems an obvious choice, but it won’t be enough. When entrepreneur Drake Newham shows up looking not only for a place to rent but also for a nanny for his two nieces, it’s almost too good to be true. And maybe it is—because Drake brings with him dangerous questions about who might be out to kill his family.
The more time Kate spends with Drake and the girls, the more difficult it becomes to hide her attraction to him. But a family crisis isn’t exactly the ideal time to pursue a romance.
Meanwhile, Kate learns that her uncle—in prison for murder—has escaped. Add to that a local stalker who won’t leave her alone, and Kate is looking over her shoulder at every turn. With threats swirling from multiple directions, she wonders if her blueberry fields will ever flourish again . . . or if this twilight is her last.
Set on the beautiful coast of Maine, Twilight at Blueberry Barrens brings together suspense, romance, and the hope that one day new life will come again.
Today, Colleen is sharing some great recipes with us!
3 Favorite Gluten Free Blueberry RecipesI’m a big fan of healthy eating, and I can’t eat gluten. I’ve been searching out healthy recipes for many years now. After researching Twilight at Blueberry Barrens, I went on a blueberry kick. When I was in Maine, the wild blueberry barren leaves were bright red, and I was able to buy the tiny wild blueberries everywhere. Yum!
The following three recipes are some tried and tested ones that I love. I make the pancakes or the smoothie quite often for breakfast, and the blueberry crumble is a favorite dessert recipe. Enjoy!
1 c buckwheat flour
2 tsp baking powder
1 tsp xylitol
1 tsp cinnamon
1 tsp vanilla
¼ c egg whites or 1 whole egg
1 c almond or rice milk
½ cup fresh or frozen blueberries
Mix dry ingredients together then add liquids and mix. Pour about ¼ c batter into hot non stick skillet greased with a little coconut oil. Cook until bubbles begin to pop up then flip over and cook on other side.
1 c almond flour (I prefer Honeyville brand. It has a finer texture.)
4 cups of blueberries
¼ cup of coconut oil
1 tsp vanilla
½ xylitol or maple syrup (or ¼ c honey)
Preheat oven to 375 degrees. Grease a 8×8 or larger baking dish with coconut oil. Place berries in baking dish. Combine ingredients with a fork or your hands until it makes a crumbly topping. You may need slightly more with a different brand. Sprinkle/crumble the topping over the berries. Cook for about 20 minutes (fresh berries) or 30-40 minutes (frozen berries.)
1/2 cup almond, cashew, or coconut milk
⅔ cup frozen blueberries;
1 cup spinach or kale leaves
1 T xylitol or maple syrup or ½ T honey
2 tbsp. almond butter
1/2 cup water
Blend until smooth and enjoy! Let me know if you try them!
(Thanks, Colleen. Those look delicious!)
Colleen Coble is the USAToday bestselling author of many romantic mysteries. She is CEO of American Christian Fiction Writers and has over 4 million books in print. She lives in Indiana with her husband.
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Here’s the Stop 12 Skinny:
You can order Colleen's book on Amazon, Barnes & Noble, CBD or at your local bookstore!
Clue to Write Down: My Clue for Stop #12 is WE KNOW
Next Stop on the Loop is Colleen Coble's site !
But wait! Before you go, I’m offering this really cute Pirate Nutcracker! All you have to do is sign up to get my e-newsletter (form is on the right column) or note that you’re already a subscriber. Additional points will go to those who follow me on Facebook or Amazon.
I will announce the winner on this blog on November 8th!
a Rafflecopter giveaway