These strawberry bagels are off da chain! If you have followed along, awhile back I posted a recipe for bagels from the cookbook Without Grain by Hailey Barisa Ryczek. If you are new and the strawberry bagel recipe caught your eye, WELCOME!! I’ve taken Hailey’s recipe and added a simple ingredient to get amazing fruit flavored bagels. This simple ingredient is freeze-dried fruit. I have done it with strawberries, blueberries and raspberries. Each one has been a success (never done the fruit flavors together, always individualized).
These strawberry bagels are amazing alone, topped with butter or cream cheese. My husband and I have found they even make great breakfast sandwiches too! The fruit flavor adds a bit of sweetness to the bagel.
One silly thing, and yes I’ve done it too many times. I often get rushed and open up the bag of freeze-dried fruit, throw it in the blender, turn the switch on and then remember it has a ‘fresh’ packet in it. Needless to say, that powder quickly finds it way to the trash can. Make sure you remember to remove the packet prior to creating powder. And if you don’t, know you are not alone…been there, done that!
I have been known to have a sweet tooth. However, I can identify when some food is very sweet and has too much sugar in it. I often find jelly/jams from the store are full of sugar and I never get to truly enjoy the fruits natural flavors. This recipe is easy to make and quick to devour!
Please don’t forget jam is not just for bread! I love adding jam to my cereals. It changes the taste of the item and provides a new taste of excitement. I recommend you give this a try with my blueberry jam!!
I have taken two of my favorite summer items (blueberries and lemonade) merged them together to create a Blueberry Lemonade Pie. Not only is this pie packed with nutrients from the blueberries, but also from the Vital Proteins gelatin. Gelatin is amazing for our skin, hair and joints. I try to consume some everyday through a powder or directly from my chicken feet bone broth. The important piece to me is knowing where my food comes from. Vital Proteins has great standards and this is important to me!
When creating this dish, you will notice there is no sugar in it. Your lemonade will give your pie some sweet taste. I find often society over sweetens treats and we leave with a ‘sugar buzz’. With this dish, you want tart and sweet to merge to create a settle taste bud delight.
This pie is a great treat for a summer picnic. Guests love the taste and always comment on the texture. I recommend my Blueberry Lemonade Pie for a hot summer day when you do not want to spend a lot of time in the kitchen creating a summer dish.
The season of berries is upon us! I taste a difference in purchasing fruit at the store versus purchasing it local from a farmer. Local fruit has an amazing taste being kissed from the sun for several days. I’ve taken my favorite berry recipes and grouped them all together for you! I’m sure with the amazing list of recipes below, you will be able to find one, if not several to add to your menu this week!
I think I have died and went to strawberry shortcake heaven with this new Paleo shortcake recipe! Oh my goodness, fresh Michigan strawberries on top of shortcake…yummy!!! My mouth is watering and I’m trying to hold back and not have 2, 3 or 4 in one day!
When I crave whip cream, I grab a can of coconut milk and place it in the refrigerator. After a couple of hours, it becomes hard just like whip cream. I will be honest, I normally keep a can of Trader Joe’s coconut milk in the fridge all the time! I use it as a whip cream substitute or as a healthy fat cream in my drinks.
Paleo Shortcake Recipe
1/4 cup coconut oil
1/4 cup applesauce
2 tbsp coconut sugar
1/4 tsp baking powder
1/2 tsp baking soda
2 tbsp vanilla
1/2 cup coconut flour
2 tbsp tapioca flour
pinch of salt
1. Preheat oven to 350 degrees
2. Place all liquids (vanilla, eggs, apple sauce, coconut oil) in a bowl and whisk by hand.
3. Add the baking powder, a pinch of salt, tapioca flour, coconut sugar and baking soda to the liquids. Whisk until nicely blended.
4. Sift the coconut flour into the mixture. Use a whisk to blend it together.
5. Place mixture into muffin tins or muffin top tins.
6. Bake for 12-15 mins for muffin top tins or 15-18 mins for muffin tins.
-Coconut Milk in a can as whip cream
-Fresh Fruit (strawberries, blueberries, blackberries and raspberries)
I love muffins! I have them for breakfast, mid morning snack, lunch or desert! I feel as though muffins can be consumed at any time in the day. I prefer to use coconut flour in my muffins because I like the health benefits to coconut flour.
Coconut flour is not like gluten flour, it absorbs liquids. One cup gluten flour is equivalent to 1/4 cup coconut flour. NOW…this said…you can not substitute coconut flour for every “flour” recipe. Recently we were visiting with friends who went out of their way to accommodate us and tried to make Chicken Marsala with coconut flour. Needless to say…more was left on the plates than was consumed. The coconut flour gave it a chalky flavor. So my great friend and sorority sister is in a love-hate relationship with coconut flour. I know this recipe may switch her back to loving it!
This summer we got a ton of blueberries in our summer crop share. I am glad I froze a bunch because store blueberries do not taste the same as locally grown blueberries! For this recipe, I dug in the freezer and found our summer blueberries! I added them in frozen to prevent the blueberries from getting all juicy in the muffins. These muffins were made on Sunday and lasted until Friday in our fridge. I would say at day 5 they started to become soggy.
Paleo Blueberry Muffins
Makes 15 muffins
2/3 cup coconut flour
1/4 cup coconut oil
1/3 cup honey
1/3 cup coconut milk
1 tsp lemon juice
1 TBL vanilla
1 cup blueberries
3/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp salt
1. Preheat oven to 350 degrees.
2. Mix all wet ingredients together (honey, coconut oil, milk, eggs, lemon, and vanilla)
3. Sift all dry ingredients together (coconut flour, baking powder, cinnamon, ginger and salt)
4. Which together wet and dry ingredients.
5. Stir in blueberries
6. Place batter into muffin tins and bake for 18-22 minutes.