Use any leftover simple syrup to make a strawberry basil martini, or to macerate freshly
sliced strawberries which can be served over ice cream.
Not exact matches
I am crazy about banana wraps, in
which I put my homemade almond butter, your granola recipe, one banana and a few
strawberry slices and roll it all into a wrap.
Once it is ready to serve
slice the top of the final cup of
strawberries to give them a flat base on
which to stand, then place them in circles on the top.
If you'd like, you could also thinly
slice the
strawberries,
which will help to evenly distribute them while they're baking.
Use it to make these little pancake bites,
which are simple but delicious mini muffins.You can leave the pancake bites plain, or scatter each with a teaspoon of chopped fresh
strawberries,
sliced bananas, miniature chocolate chips -LRB-!)
I also added
strawberries to the cheesecake,
which not only produced a gorgeous color and design when
sliced into, it also compliments the dried fig.
1 cup (250 ml) full - fat coconut milk (canned) 1 tablespoon lemon juice 1 cup (140 g) superfine brown rice flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) quinoa flour 1/4 cup (25 g) almond flour 1 tablespoon baking powder 3/4 teaspoons fine sea salt 1/4 teaspoon ground ginger 1/2 cup plus 1 tablespoon (115 g) natural cane sugar Zest of 2 lemons, finely grated 3 small eggs (my friend Kim gave me some and they had deep orange yolks
which make the cake rich and yellow) 1/4 cup olive oil 3 ounces (90 g) diced rhubarb 3 ounces (90 g)
sliced strawberries 3 ounces (90 g) raspberries 1/2 teaspoon ground pink peppercorns