It’s strawberry season! Here are a few recipes to indulge this year.
• One banana
• 1/8 cup canola oil
• 1 teaspoon of pure vanilla extract
• Juice of 1/2 lemon
• 1 1/2 cups almond milk
• 2 cups of whole wheat flour
• 2 teaspoons baking powder
• 1 pinch of sea salt
• 1/4 teaspoon ground cinnamon
• 1/3 cup fine granulated sugar
• 1 cup of fresh diced strawberries – diced into 1 centimeter pieces
• Cinnamon sugar for sprinkling
Preheat your oven to 385° and lightly grease your favorite muffin tin with cooking spray.
Wash and dice the strawberries into 1 centimeter size pieces
In a medium mixing bowl, mash the banana until there are no lumps. Add the canola oil, lemon juice, vanilla extract and almond milk and whisk to mix.
In a separate mixing bowl, combine the whole wheat flour, baking powder, sea salt, cinnamon and sugar. Mix the dry ingredients fully but don't combine with the wet ingredients just yet.
OK, it's show-time! Add the dry ingredients to the wet and fold them together until barely moistened. Add the strawberries and fold them into the mixture, minimizing the amount of mixing.
Using an ice-cream scoop, place some batter in each well of your muffin tin. Sprinkle a bit of cinnamon sugar over the top and place the tin in the oven on the center rack.
Check on the muffins after fifteen minutes. They will be a light golden color and a toothpick inserted into the center of the largest one will come out clean when they are done baking.
Place the tin on a wire rack for five minutes to cool, then invert the muffins onto the rack and allow them to sit upside-down for a few minutes. This will allow any extra moisture in the bottoms to move back toward the tops for better consistency.
Strawberry Yogurt Pops
1 pound strawberries, hulled and quartered
2 tsp lemon juice
2 tsp granulated sugar
1 ¼ cups vanilla frozen yogurt
Combine strawberries, lemon juice, and sugar in a medium saucepan. Cook over medium heat, stirring, until the sugar is dissolved and the fruit has broken down, 8 to 10 minutes. Transfer the mixture to a bowl and refrigerate, uncovered, until completely cooled, about 30 minutes.
Let frozen yogurt soften for a few minutes at room temperature. Stir with a sturdy flexible spatula until pliable.
Alternate layers of 1 TBSP each of the frozen yogurt and compote into each of six 3-ounce popsicle molds until they’re almost full (you can also use small paper cups). Stir to swirl. Insert sticks. Freeze at least 6 hours.
2 ¼ cups all-purpose flour divided (284g)
½ teaspoon salt
2 ½ teaspoons baking powder
¼ teaspoon baking soda
¾ cup granulated sugar (170g)
½ cup unsalted butter, melted and cooled (113g or 4oz)
1 cup sour cream (8-ounces)
2 teaspoons vanilla extract
2 large eggs lightly beaten
1 cup quartered or diced strawberries (6oz) plus 7 or 8 halved strawberries for topping
1 tablespoon coarse sugar for topping
powdered sugar for serving
Preheat oven to 350°F. Lightly grease and flour a 9-inch springform pan. Set aside.
In a large mixing bowl whisk together 2 cups of the flour, salt, baking powder, baking soda and granulated sugar. Make a well in the center and set aside.
In a small bowl combine 1 cup diced strawberries with the remaining ¼ cup of flour. Toss to coat. Set aside.
In a separate small mixing bowl combine the melted cooled butter, sour cream, vanilla and the lightly beaten eggs. Fold together with a rubber spatula until blended. Add the sour cream mixture to the flour and sugar. Fold together until the dry ingredients are moistened. The batter will be thick. Gently fold in the 1-cup of chopped strawberries and any extra flour. Spoon the batter into the prepared pan and spread evenly. Allow the cake batter to rest at room temperature for 15 minutes.
Scatter the remaining sliced strawberries on top of the batter, then generously sprinkle with coarse or granulated sugar. Bake at 350°F for 60-70 minutes or until a toothpick inserted in the center comes out with no wet batter. The top should be light golden brown.
Cool slightly before serving either warm or at room temperature. Dust the top with powdered sugar and serve. Store leftovers in the refrigerator.