Strawberries and Coconut Milk Ice Pops

Perfect for a hot day and ridiculously easy to make! I used some really sweet local strawberries, but raspberries would work well too.

 

Ingredients:

3 cup strawberries, hulled and halved

1 can full-fat coconut milk

3 tbs. honey or maple syrup

2 tsp. vanilla extract

pinch of salt

Method of Preparation:

1. Place the strawberries in a blender or food processor. Blend until smooth.

2. In a large bowl, whisk the coconut milk, honey or syrup, vanilla extract and salt.

3.  Fill each popsicle mold a quarter full with strawberry puree.

4. Top the mold with the sweetened coconut milk.

5. Freeze

 

 

Strawberry Rhubarb Fool

Who doesn’t love a good fruit fool? It’s a traditional English dessert consisting of stewed fruit and custard. Using whipped cream or whipped coconut milk, it can be an easy week night dessert using any berries you might have in your refrigerator. Using strawberries and rhubarb, this refreshing dessert tastes like a deconstructed strawberry rhubarb pie.

serves 4

Ingredients:

2 lbs. rhubarb

1 cup fresh strawberries

3/4 cup cane sugar

1 orange

whipped cream or whipped coconut cream (the Minimalist Baker has a great recipe: http://minimalistbaker.com/how-to-make-coconut-whipped-cream/)

2 tbs. chopped toasted pistachio nuts (for garnish)

Method of Preparation:

  1. squeeze the juice of one orange into a saucepan. Add the sugar and rhubarb. Cook on low heat for 10 minutes until it begins to become soft. Be careful to not stir too much or the rhubarb will become mushy. Once the rhubarb is soft, drain it into a medium bowl.
  2.  Add the fresh strawberries and place in the refrigerator for an hour or until it’s cool.
  3. Layer in glasses with whipped cream or whipped coconut cream.
  4. Top with chopped toasted pistachio nuts.

Gluten-Free Strawberry Clafoutis

This lovely spring breakfast recipe was inspired by a clafoutis recipe I saw in Clotilde Dusoulier’s “The French Market Cookbook.” It’s one of my favorite cookbooks with fantastic menu ideas for all seasons.

Ingredients:

2/3 cup almond flour

1/2 cup gluten-free flour blend (store bought or I use this recipe: https://tangerineandspice.com/category/gluten-free-lemon-desserts)

1/2 cup cane sugar

1/4 tsp. xanthan gum (omit if you gf flour blend contains it already)

1 tbs. cornstarch

1 pinch of sea salt

3 large eggs

3/4 cup almond milk

1/2 tsp. almond extract

1 1/2 cup strawberries, hulled and sliced in half (if your berries are large, slice they in fourths)

Method of Preparation:

  1. Preheat the oven to 350 F. Grease a 8-inch square baking pan or round one of a similar size.
  2. In a large bowl, combine the gluten-free flour, almond flour, sugar, xanthan gum (if using), cornstarch and salt. Whisk to combine.
  3. Add the eggs to the bowl and whisk.
  4. Slowly add the milk and whisk to incorporate.
  5. Place the cut strawberries in the bottom of the baking dish.
  6. Pour the flour mixture over the strawberries.
  7. Bake 20-30 minutes or until set.
  8. Dust with confectioner’s sugar.