Strawberry Tea Bread

Strawberry Tea Bread

Strawberry Tea Bread

Just in time for Sunday brunch – I needed bread that would go great alongside eggs and mimosas. Strawberries are available everywhere so they were my first choice to flavor a bread. A short search of my files revealed a recipe for a vegan quick bread that incorporated these lovely berries.

For altitude I reduced sugar and baking soda. I added milk, although there was none, to help with dryness at altitude.To make it a little healthier, I took out some regular flour and put in whole wheat. The last change was substituting ginger for cinnamon, but that was merely to please my own taste buds. Add vegan cream cheese and fresh strawberries to a slice, and you’re set.

Strawberry Tea Bread adapted from Strawberry Quick Bread
1 1/4 cups sugar
2/3 cups canola oil
1 TBS arrowroot powder
1/4 cup unsweetened applesauce
1 TBS unsweetened non-dairy milk
1 1/2 cups mashed strawberries with their juice
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp lemon juice
1 tsp vanilla extract
3/4 tsp powdered ginger
1 cup whole wheat flour
2 cups all purpose flour
Preheat oven to 400F. Grease 3 cavities of a mini loaf pan. In a large bowl, mix sugar and oil. In a small bowl, combine arrowroot and applesauce, then add to large bowl and stir. Stir milk and strawberries with juice into sugar mixture. Add baking soda, baking powder, and lemon juice, and whisk to combine evenly, without lumps. Stir in vanilla and ginger. One cup at a time, add flours and stir to incorporate into a smooth batter.
Pour batter into prepared loaf pan. Bake for 30-33 minutes until tops turns golden brown. Remove to a wire rack and run a knife around the edges of each loaf. Allow loaves to cool for at least 10 minutes before turning them out to cool completely on a wire rack.

Until next time, happy baking!

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Strawberry Champagne Celebration Cupcakes

strawberry champagne chocolate cupcakes

strawberry champagne chocolate cupcakes

For my New Year’s Eve Celebration I had to come up with something special. Something chocolate. And champagne. And strawberry. I saw pipette kits for infusing cupcakes with liquid and knew I had my solution. I just had to bring it all together.

My standby chocolate cupcake recipe was the base so I didn’t need to make adjustments there. I added powdered dried strawberries to the frosting to complement the champagne that would be imbued into the cupcakes. I now had a decadent dessert worthy of ringing in the New Year. Happy and Decadent 2017 to all!

Strawberry Champagne Celebration Cupcakes
cupcakes
1 cup almond milk
1 tsp apple cider vinegar
3/4 cup organic sugar
1/3 cup canola oil
3/4 tsp vanilla extract
1 cup + 1 TBS all-purpose flour
1/3 cup Navitas Naturals cacao powder
generous 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
frosting
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine
3 1/2 cups organic powdered sugar, sifted if clumpy
1 TBS powdered freeze dried strawberries (I used Just Strawberries)
3/4 tsp vanilla extract
1/4 cup almond milk
decorations
pipettes
champagne
For Cupcakes: Preheat oven to 350F and line a 12-cupcake pan with paper liners. Whisk together the milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add sugar, oil, and vanilla to the milk mixture and beat until foamy.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat just until no large lumps remain. Pour evenly into liners, filling three-quarters of the way. Bake 18-19 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and cool completely.
For Frosting: Beat shortening and margarine together until well combined and fluffy. Add powdered sugar and beat for 3 more minutes. Add dried strawberries, vanilla and milk and beat for another 5-7 minutes until fluffy.
For Decorating: Frost cooled cupcakes. Dip pipettes into champagne and draw some liquid up into the bulbs. Insert pipettes into cupcakes without squeezing; you will squeeze them just before eating.

Until next time, happy baking!

Chocolate Strawberry Snack Bars

chocolate strawberry snack barI was craving a snack, and I had oat flour to use up, so these bars were born. They’re a yummy combination of chocolate and strawberry with the healthiness of oats. It’s a fairly simple recipe to make, after you get a few things chopped. Plus, you can eat them for a breakfast treat.

The recipe I found had blueberries but I envisioned a chocolate covered strawberry. I also swapped out some all purpose flour for the oat flour I mentioned. Baking powder and milk were included to give lift to the gluten-free oat flour and add moisture needed at high altitude.

Chocolate Strawberry Snack Bars based on Blueberry Crumble Bars
1 cup all purpose flour
1/2 cup oat flour
1.5 cups rolled oats
3/4 cups brown sugar
1 tsp baking powder
1/2 tsp sea salt
1/2 TBS almond milk
7 TBS vegan margarine, cubed
2.5 oz dark chocolate, chopped
1/2 cup vegan sugar
1 TBS arrowroot powder
1 lb strawberries, chopped and drained
Line a 9×9” pan with foil, leaving overhanging flaps, and grease with shortening. In a food processor pulse together flours, oats, brown sugar, baking powder and salt until combined. Add in milk and margarine and pulse until combined. Divide mixture in half and press half into bottom of prepared pan to form a crust. Spread chopped chocolate over crust.
In a bowl, whisk together vegan sugar and arrowroot. Add in strawberries and coat in sugar mixture. Spread berries on top of crust. Spread remaining crust mixture on top of berries and press lightly. Refrigerate pan for 15 minutes. Preheat oven to 350F. Bake for 35-40 minutes until fruit starts to bubble. Store in fridge for 3 days in an airtight container.

Until next time, happy baking!

Strawberry-Rhubarb Crumble

strawberry rhubarb crumble

strawberry rhubarb crumble

Rhubarb. I opened up my farm box and that’s what stared back at me. Of course I had heard of rhubarb before but I had never tried it. Not knowing what it tasted like meant I didn’t know what to do with it. I had seen rhubarb recipes before but they were for jam (with lots and lots of sugar) or for pie (and I don’t like pie – it’s a crust thing). So I began an extensive search on the vegetable.

The recipe that finally caught my eye was for a crumble. I was intrigued by the fact that it contained turmeric, that anti-inflammatory herb that has received so much press lately. Another ingredient in the recipe got my attention – the lack of refined sugar. I had found a recipe for a healthy and delicious dessert that I could easily modify.

The changes I made were simple. First off I adapted it to include my star ingredient – rhubarb. Next, I decided that this dish should contain some healthy fat in the form of coconut oil. Why add fat? Well, the crumble seemed like it would make a nice breakfast. It had protein, fruit and fiber, but it needed a little fat to round it out. Here it is, ready for breakfast or dessert.

Strawberry-Rhubarb Crumble adapted from OrganicConnectMag.com
¼ cup + 2 TBS maple syrup, divided
1 TBS dried ground turmeric
2 cups diced rhubarb
2 cups hulled and quartered strawberries
1 cup almond flour
2 TBS cold coconut oil
¼ cup almonds, chopped
¼ cup walnuts, chopped
1 tsp cinnamon
⅛ tsp nutmeg
⅛ tsp sea salt
Preheat oven to 375 F. Lightly grease an 8×8” baking dish. In a bowl, combine ¼ cup maple syrup and turmeric. Add rhubarb and strawberries and toss to coat. Add mixture to baking dish. In a bowl, combine almond flour, 2 TBS maple syrup, and coconut oil. Mix in almonds, walnuts, cinnamon, nutmeg, and salt. Evenly spread topping over mixture in baking dish, breaking up clumps as you go. Bake for 30 – 35 minutes, until berries are bubbling and topping is golden. Serve warm.

Until next time, happy baking!