It’s not summer until I’ve picked and whipped up a fresh cherry dessert. Well maybe not really but this fresh cherry crumble is the business. Get into the recipe and leave a comment sharing your favorite summer cherry dessert. Read More
I’m on a salad recipe creating roll so far this summer. Nothing beats the combination of fresh garden veggies and this Layered Garden Veggie Salad is no exception. This tasty, tantalizing, and tasty recipe was originally tastespotted in Taste of Home magazine. I had to give it a remix and I am happy I did. The best elements of summer in a bowl. Peep the recipe ——-> Read More
My love for homemade granola (and strawberries) continues with this A+mazing Strawberry Almond Granola. This granola is truly strawberilicious combining a fresh strawberry puree with the wonderful freeze dried Brother’s All Natural Strawberry Crisps. This is the perfect granola to eat with almond milk, Greek yogurt, or all by itself as an afternoon snack.
Strawberry Almond Granola
3 cups gluten free rolled oats (Bob’s Red Mills)
1 cup slivered almonds
3⁄4 cup ground flaxseed
1/3 cup shredded coconut
1⁄4 cup brown sugar
1⁄2 teaspoon salt
1⁄2 teaspoon cinnamon
1 teaspoon pure almond extract
1/2 cup honey or agave
4 tablespoons (1⁄2 stick) butter, melted
1 tablespoon pure vanilla extract
1⁄2 cup strawberry puree (about 5-6 large strawberries, blended)
2 packages Brother’s All Natural Freeze Dried Strawberries
- In a large bowl combine oats, almonds, flaxseed, cinnamon, salt, shredded coconut, and brown sugar. Stir to combine. Add strawberries to a food processor and blend until pureed. Set aside. Melt butter, add vanilla and almond extract.
- Fold in honey to the oat mixture. Fold in strawberry puree then melted butter mixture, tossing until everything is coated. Fold in freeze dried strawberries.
- Spread out on a baking sheet. Bake for 65 minutes in a 250 degree oven. Turn half way through. Then increase oven temp to 300 and bake for an additional 20-25 minutes.
- Allow to cool for at least one hour .
If you haven’t noticed, I’m sort of obsessed with mason jars. I have dozens of them for jamming and jarring, drinking, salads, and making whipped cream. Yes, you can make your fresh whipped cream right in a mason jar. Don’t believe? Follow the instructions after the jump Read More
Eureka! This is what I exclaimed when I tasted the smooth, creamy, refreshing, and tartly sweet taste of these Simple Lemon Bars. Eureka, also happens to be the most common type of lemon that we use in our every day baking and cooking. I love lemons and I love these lemon bars that I adapted from Ina Gartens recipe. Of course my version is gluten free with a graham cracker crust. Read More
I guess I missed the memo on just how awesome swiss chard and cauliflower pizza crusts are. My swiss chard is growing like a weed so it was time to food gawk recipe ideas for inspiration. I’ve never cooked or baked with swiss chard so I was devoid of any and all ideas. Then it hit me. Why not use swiss chard instead of basil in a pesto then layer the pesto a top a cauliflower pizza crust. My Swiss Chard Pesto & Mushroom Pizza on Cauliflower Crust was born. Read More