>> 1 cup unbleached all purpose flour
>> 1/2 cup softened butter
>> 1/4 cup icing sugar
>> 2 large eggs
>> 1 cup organic cane sugar
>> 1/2 tsp baking powder
>> 2 tbsp fresh squeezed lemon juice
>> 1 to 1 1/2 cups of autumn olive berries
Heat oven to 350°F.
Thoroughly mix the flour, butter and icing sugar. Press in an ungreased pie plate or 8x8x2 baking pan. Build up the edges so that there is a half inch edge.
Bake 15 minutes.
Beat remaining ingredients except the berries. Be sure to beat minimum 3 minutes or until the mixture is light and fluffy. Fold in the berries. Pour over the cooked hot crust. Bake about 20 minutes or until no imprint remains when lightly touched.
Edible Wilds in Recipe:
EdibleWildFood.com is informational in nature. While we strive to be 100% accurate, it is solely up to the reader to ensure proper plant identification. Some wild plants are poisonous or can have serious adverse health effects.
We are not health professionals, medical doctors, nor are we nutritionists. It is up to the reader to verify nutritional information and health benefits with qualified professionals for all edible plants listed in this web site. Please click here for more information.