three recipes

Though it is still early for these yummy red berries in my part of the world, strawberries from more temperate parts of the world are starting to make an appearance in my local stores.

Strawberries are a great source of vitamin C and potassium, and regular intake has been linked to a reduction in body inflammation, which is involved arthritis, asthma, atherosclerosis and cancer. Though nothing beats locally grown strawberries that you’ve picked yourself, getting four quarts for five dollars at the store comes pretty close.

My almost hubby (2 months to go!) knows me well… despite my insistence that I could go to the store and come back with the one single item I went for he gave me a knowing ‘I told you so’ look when I saw the near mountain of strawberries before me.

When we got home I managed to find a spot in my fridge for the delicious red morsels. Finding a spot in my tummy or freezer before they all started to turn was another matter however. I let almost hubby know I could take care of ‘the problem’ – and today I did just that!

Below are three different grain and sugar free strawberry recipes for your enjoyment.

Strawberry Cardamom Scones
Based on Recipe from ‘Recipes for the Specific Carbohydrate Diet’

5 tablespoons butter or coconut oil, melted
1/4 cup yogurt
2 eggs
3 tablespoons honey
1 teaspoon vanilla

2 cups almond flour
2 tablespoons coconut flour

1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cardamom powder
1/4 cup raisins
1/3 cup chopped strawberries

Preheat oven to 350.
Mix together the butter, yogurt, eggs, honey and vanilla.
Add the almond flour, coconut flour, baking soda, salt and cardamom and mix thoroughly.

Stir in the raisins and strawberries.

Gather dough into the centre of a parchment lined cookie tray and flatten to a roughly 10″ circle about 2″ thick. With a knife score to make 8 ‘triangular’ scones. Bake for about 45 to 50 minutes.

Strawberry Fruit Roll-Ups

These are ridiculously simple. In a blender combine 2 quarts of strawberries (hulled), 1/4 cup of orange juice and 1 teaspoon of honey. Dehydrate for 8-12 hours at about 130 degrees.

Strawberry Rhubarb Tart

Preheat oven to 400 degrees.

Use a tart pan or springform pan with a removable bottom. Grease and set aside.

Combine all of the following ingredients in a food processor until a nice ‘dough’ is formed:

2 cups of almond meal
1/2 cup arrowroot powder
1/2 cup of coconut oil or butter softened
1/4 cup of coconut sugar (or preferred sweetener)
1 teaspoon vanilla extract (make sure it’s gluten free, if needed)
1/4 to 1/2 teaspoon salt
2 teaspoons lemon zest

If you want a crumble on the top of the tart reserve 1/4 cup of the ‘crust’. Press the remainder into greased pan and bake for about 10 minutes. Remove from oven and cool until ready to fill.

Fruit Filling:
Combine the following in a saucepan and simmer for about 15 minutes or until softened and thickened.

4 cups rhubarb, chopped
2 cups strawberries, hulled and sliced
1 cup coconut sugar
1/4 cup tapioca starch
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
A dash of salt

Pour over the crust.

Add 1/4 teaspoon of cinnamon and 1 tablespoon of coconut sugar to the 1/4 cup of reserved crust and pulse in the food processor. Crumble over the top of the tart and then place the entire tart back in the oven for about 10 to 12 minutes (crumble should brown slightly).

Let cool and then chill in the refrigerator for at least an hour before removing the sides from the pan and serving.

These recipes are linked to Slightly Indulgent Tuesdays.