Tag: dessert

  • Strawberry Coconut Cake!

    Try this easy, vegan cake next time you want to use up a few strawberries and bit of strawberry jam. Makes up to 24 servings.

    Dry Ingredients
    • 3 ½ cups organic all-purpose flour
    • 2 TBSP aluminum free baking powder
    • 1 tsp baking soda
    • 1 tsp sea salt
    • 1 ½ cup organic cane sugar
    • 2 cups fresh strawberries sliced – reserve 1/2 cup for garnish
    Wet Ingredients
    • 2 cups plant-based milk (we used oat milk), you could also try coconut milk
    • 6 TBSP lemon juice
    • ½ cup melted coconut oil, or sunflower oil
    • 2 tsp coconut extract / coconut flavor
    Garnish
    • the reserved sliced strawberries
    • strawberry jam, about 4 oz
    Method
    • Preheat oven to 350°F
    • Measure out and place all dry ingredients (except strawberries) in a large mixing bowl and whisk together to combine.
    • Stir sliced strawberries into the dry ingredients to coat well.
    • Stir 6 TBSP of lemon juice into oat milk in a medium sized mixing bowl and let sit.
    • Melt coconut oil in a small saucepan and pour into milk mixture, add coconut extract.
    • Pour wet ingredients into dry ingredients and stir to combine just until all dry ingredients are moistened and pour batter into a parchment lined, or greased 13 x 9 inch pan.
    • Bake the loaf for approximately 45 minutes, the middle should be solid, test with a toothpick for when it comes out clean.
    • Once it cools, decide how many pieces you want to cut it into. To garnish each piece, apply a dab of strawberry jam, approximately 1/2 teaspoon and spread it out gently. Then place a fresh strawberry slice on top of the jam.
    • If you don’t have jam handy, you can make a quick batch just for the cake by blending up fresh strawberries, adding a bit of sugar and bringing to a simmer on the stovetop. Let cool in the refrigerator and then apply to the cake. You could also serve with coco-whip, yogurt, or whipped cream.

      Enjoy!

      Adapted from https://plantedandpicked.com/lemon-strawberry-loaf/

  • Loquat, Strawberry & Macadamia Crumble

    The Florida Crumble- Loquat & Strawberry Crumble

    Ingredients

    • 1.5 cups loquats, peeled, seeded and roughly halved or quartered
    • 1.0 cups fresh strawberries quartered
    • 1 cup sugar, divided
    • 2 Tablespoons finely chopped crystallized ginger
    • ¾ cup all purpose flour
    • 1/4 cup of oats/granola
    • ½ cup chopped macadamia nuts if you don’t have macadamia nuts you can sub in other nuts or you can add to. I added about 1/4 cup of sliced almonds and toasted coconut flakes.
    • pinch salt
    • ½ cup salted butter (1 stick)

    Instructions

    1. Preheat oven to 350 degrees.
    2. Toss the loquats and strawberries with the ginger and ¼ cup of the sugar. Pile into a pie plate or casserole dish
    3. Combine the remaining ¾ cup sugar with the flour, granola/oats, salt and macadamia nuts. Cut in the butter using a pastry blender (or a food processor on pulse), until the mixture resembles wet sand.
    4. Sprinkle over the fruit,  and bake 35 minutes or until brown and toasty on top.
    5. Serve with vanilla ice cream.
    6. Enjoy!

     

     

     

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