Breakfast
I came across this recipe on Pinterest from “The gluten free gathering” and I’m so glad I did! This bread is not only easy to make but it’s absolutely delicious! Jim, Robby and I devoured this bread. It was delicious warm from the oven or room temperature with a cup of coffee or tea!
I made this in 3 mini loaf tins as I usually share with friends and neighbors but no way did we share this, after one bite we all knew this lemon strawberry loaf was all ours!
INGREDIENTS
1/2 cup vegetable oil
1 cup granulated sugar
1 lemon , zested
1/4 cup fresh lemon juice, 1 large lemon
2 eggs
1/2 cup milk, I used fare life
2 cups gluten free flour, I used 1 for 1 that includes xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt
1 cup of chopped strawberries
Sprinkle of raw sugar on the top if desired
Note-this would be great with a lemon drizzle on top. Powdered sugar mixed with lemon juice
DIRECTIONS
Pre heat oven to 350 degrees. Spray or line a 9×5 loaf pan or 3 mini loaf pans and set aside.
Zest the lemon into a large bowl, juice the lemon also adding it into the bowl. Add the oil and sugar to the bowl the. Add eggs one at a time and mix until smooth.
Add the milk and mix.
Add the gluten free flour, baking powder and salt mix until combined.
Add the chopped strawberries into a bowl with 1 teaspoon of gluten free flour, mix to coat the strawberries. This will keep the strawberries from going to the bottom of the loaf.
Fold the berries into the batter.
Pour the batter into your prepared loaf pan or pans.
Top with turbinado/raw sugar if desired.
Bake in the middle rack for 65-75 minutes if using a large loaf pan or 30 minutes if using the mini loaf pans. If you are making the larger loaf and the top starts getting to brown you can cover the loaf with tin foil.
Allow loaf to cool in pan for 30 minutes if using larger pan or 10 minutes using mini loaf pans.
Remove from pan and let cool on a wire rack.
Enjoy!
I recently bought some blueberries but since I was the only one eating them I needed to find a way to use more of them up. I turned to Taste of Home for inspiration and came across this Down East Blueberry Buckle. For an added bonus I had everything I needed to make it on hand, I love it when that happens.
This recipe was so easy to make, the batter was a little more dense than I expected but the end result was moist and delicious. Jim loved it warm out of the oven!
INGREDIENTS
2 cups all purpose flour
3/4 cu sugar
2 1/2 teaspoons baking powder
1/4 teaspoon of salt
1 large egg, room temperature
3/4 cup milk
1/4 cup butter , melted
2 cups fresh blueberries
TOPPING
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter, softened
DIRECTIONS
Preheat oven to 375 degrees. In a large bowl whisk, flour, sugar, baking powder and salt. In another bowl whisk. Egg, milk, and melted butter u til blended. Add to the flour mixture. Stir just until combined and moisten through. Fold in blueberries. Transfer to a greased 9 inch square pan.
For the topping, in a small bowl mix flour, sugar and cinnamon. Using a fork stir in softened butter until mixture is crumbly. Sprinkle over batter.
Bake u til a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan on a wire rack. Serve warm or at room temperature.
Enjoy!
I told you yesterday about the Steel Chef Competition with Chef Michael Symon and receiving his book. This recipe comes from the book, our friend Ann that we went to the event with messaged me the next day that she had made this smoothie and how much she enjoyed it. I just happened to have all of the ingredients on hand and went right into the kitchen to give it a try. I liked this smoothie and would make it again, robby did not love it. I was absolutely stunned with how much heat came through with the cayenne pepper, for a small amount it packs a punch.
INGREDIENTS
1 small banana
2 cups packed spinach
1 cup fresh or frozen blueberries
1 cup unsweetened almond milk (I used fair life)
1/4 cup walnut haves
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
DIRECTIONS
Combine all of the ingredients into a blended and blend until smooth.
Serve.
Enjoy!
These Strawberry Cobbler Bars come from Ree Drummond the Pioneer Woman. I made these bars on Valentines weekend and let me say they were gone by the end of the weekend! They were absolutely delicious. Jim had one bar warm right out of the oven and a second one not much later. I loved the sweet lime icing on the top it added such a zing of flavor! I’ll be making these again for Easter!
INGREDIENTS
FILLING
3 cups chopped strawberries
1/4 cup granulated sugar
1 Tablespoon cornstarch
1 Lime, zested and juiced
CRUST AND TOP CRUMBLE
2 1/2 cups all purpose flour
2 1/2 sticks salted butter, cubed and chilled
1 cup packed brown sugar
1 Tablespoon baking powder
1/2 cup heavy cream
2 Tablespoons turbinado sugar
ICING
1 1/2 cups powdered sugar
2-3 Tablespoons fresh squeezed lime juice
DIRECTIONS
Pre heat oven to 375 degrees.
Add the strawberries , granulated sugar, cornstarch, lime zest and lime juice to a bowl. Toss to combine and set aside.
For the crust and crumble- in a food processor combine the flour, butter, brown sugar and baking powder. Pulse until a loose crumble is formed. Continue to pulse as you add the cream.
Spray a 9×13 pan with non stick spray. Dump 2/3 of the batter into the bottom of your baking dish and press flat forming the bottom crust. Top the bottom layer with the strawberry mixture, spreading it to make an even layer over the bottom. Sprinkle over the remaining crumb mixture followed by the turbinado sugar.
Bake the bars until the top is golden brown and the strawberry layer is thick and bubbling. 28-30 minutes.
Remove from oven, allow to cool.
For the icing , whisk together the powdered sugar and the lime juice until smooth. Once the cobbler has cooled drizzle the icing over the top.
Enjoy!
These puff pastry twists were SO good! Light, lemony and crisp all in one bite! This dessert makes you dream of spring! Lemon puff pastry twists would make a great dessert for Easter or on any brunch table!
They are a little messy to work with but well worth it. These are BEST eaten the same day you make them as they do not store well. I only used one puff pastry sheet but you can double the rest of the ingredients to make a bigger batch and use the second puff pastry sheet.
INGREDIENTS
1 puff pastry sheet, thawed
2 lemons, zested
1/4 granulated sugar
1/4 cup butter, melted
INGREDIENTS FOR THE ICING
1 cup powdered sugar
2 Tablespoons fresh squeezed lemon juice , or enough to your desired consistency.
DIRECTIONS
Pre heat oven to 425 degrees.
Line 2 baking sheets with a silo at mat or tin foil sprayed with non stick spray. Set aside.
Mix the lemon zest with the sugar and set aside. Unroll the pastry sheet and place it on a large cutting board.
Brush the dough with the melted butter and sprinkle the lemon sugar over the butter.
Cut the dough into strips about 1 inch in width, I used my pizza cutter for this. Pick up each strip and twist a couple of times and place on your baking sheet. Do this for each pastry strip.
Bake 13-15 minutes or until golden brown.
While the puff pastry is cooking mix your icing ingredients together mixing well getting the desired consistency. I like this icing on the thicker side.
Allow the lemon twists to cool then drizzle with icing.
Serve the same day.
Enjoy!
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