Strawberry Muffins | Gluten and Dairy Free

Strawberry Muffins | Gluten and Dairy Free

1 1/2 cups Bob's Red Mill Gluten Free All Purpose Flour Blend  

1 + 1/8 t xanthum gum

1/2 cup coconut sugar

1/2 T cinnamon

1/2 t baking soda

1/4 t salt

1/4 c honey

1 cup fresh strawberries, hulled, and finely chopped

1/2 cup unsweetened applesauce

evoo

2 egg whites

Pre-prep:

Preheat oven to 325. Grease 12 muffin cups or use paper liners.

Combine baking soda and salt in a small bowl. Mix well to remove all lumps from the soda. Set aside.

In a 1/2 cup measuring cup, fill most of the way with applesauce, leaving 1/2-1/4" head space. Fill to the brim with extra virgin olive oil. Set aside.

Directions:

In a large bowl add flour, xanthum gum, coconut sugar, cinnamon, and baking soda/salt mixture. Whisk to combine. In another bowl, mix honey, strawberries, egg whites, and applesauce/oil mixture. Stir well.

Combine wet ingredients with dry ingredients, stirring just until moistened. Distribute batter evenly between 12 muffin cups, and bake at 325 for 20-25 minutes, or until muffins test done.

Enjoy!

Strawberry Farro Salad

Originally found in a vegetarian cookbook from Pampered Chef, I have tweaked this delicious recipe to match our personal taste bud preferences to perfection. Are you looking for a new go-to summer meatless entree' salad? Today might just be your lucky day!

Strawberry Farro Salad

• 1 cup uncooked farro
• 6 cups spinach/arugula mix 
• 8 oz fresh strawberries, quartered
• 1 large Granny Smith apple, diced
• 2 T sweet onion, finely chopped
• 1 pkg of brie cheese
• 2 T whole wheat flour
• 1/2 c pecans, toasted and coarsely chopped
• 1/2 c raspberry vinaigrette (we like Newman's Own Raspberry Walnut)

+ Cook farro according to package directions. Drain, and rinse with cool water.

+ Combine farro, spinach/arugula, strawberries, apple, onion, and enough dressing to barely coat the greens. Toss lightly. 

+ Dredge wedges or rounds of brie (without the rind) in flour, and cook in a pre-heated (medium-high) skillet coated with non-stick spray for about 45 seconds per side. Just long enough to get a nice golden crust on the cheese. 

+ Serve warm brie on top of the salad mixture. Sprinkle with nuts, and drizzle with more dressing, only if needed.

This salad is even better the next day!

Strawberry Pie

Mom's Strawberry Pie

I think this recipe from my mom is the best strawberry pie I've ever had. There's not a ton of sugar in it, so you taste more strawberry flavor instead of just sweet syrup.

  

1 deep dish pie shell - baked

1 qt fresh strawberries

1 c sugar (or I use 1/4 cup agave nectar instead)

1 envelope unflavored gelatin

1 c water

Chop 1 cup of the strawberries and set aside. Cut remaining berries in half. Combine sugar (or agave) and gelatin in a 2 qt. sauce pan. Gradually stir in water until smooth. Add chopped berries. Cook until sugar and gelatin are dissolved. Remove from heat. Cool on the counter until slightly thickened (coats back of spoon). Add remaining berries (the halves) and pour into pie crust. Chill until firm - about 3 hours.

*Note: I've also used a graham cracker crust for this recipe. Although it gets a bit soggy, it's still delicious :-) 

Strawberry Soup

Perfect for a brunch - everybody will think that you fussed, when really this recipe is a snap to throw together. So refreshing and crisp (and healthy to boot!) - I think you'll enjoy this addition to your springtime repertoire.

Strawberry Soup

1/2 cup of unsweetened applesauce
2 cups of hulled strawberries
3 splashes of white wine (sweet, preferably)
20 mint leaves
6 ice cubes
1 T honey (optional)

Mix everything together in a blender and serve chilled in bowls. Top with a mint leaf. The honey is only really necessary if you're not using sweet wine and your berries aren't that sweet on their own. Makes 4 servings.