How have you been
using your roasted strawberries?
Not exact matches
Roasting brings out the
strawberry's color and flavor, even if you are
using less than perfect
strawberries.
Roasting entails taking fresh
strawberries, tossing them with light corn syrup (can also
use golden syrup, liquid glucose, honey, or agave), and baking them until the color of the berries intensifies and they soften and release some of their juices.
As
strawberries aren't that tart and this is usually quite a sweet ice - cream, I added a little cider vinegar to the
roasting strawberries and reduced the amount of condensed milk
used.
You can skip
roasting the
strawberries if you like and just
use jam in the center instead, but I beg you not to because
roasted strawberries have the ability to, oh, you know, change your life and all — ladled over ice cream, swirled into muffin batter, layered with yogurt and granola, blended into smoothies, spooned over pancakes.
-1 cup non-dairy milk (I
used coconut milk, but almond or soy will work too)-3 / 4 cup frozen
strawberries -1 / 4 cup
roasted unsalted peanuts (you can also
use 2 T of natural peanut butter, if you are strong enough to keep such things in the house — I'm not)-1 / 4 cup frozen blueberries -1 scoop protein powder (I
used Sunwarrior vanilla)-2 medjool dates
I've
used strawberries and orange liqueur before, but next time I make this, I'm gonna top it with my Herb
Roasted Citrus for another yummy spin.
I
used it most recently in my Vegan
Roasted Strawberries.
In fact, you could probably get away with
using strawberries that aren't the sweetest, because these are lightly sweetened with some maple syrup and
roasted!
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Strawberries for Supper — Baked Pasta with Sausage and Ricotta
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* 1 quart
strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping cups of
strawberries;
use more for an even fruitier drink, or consider
using both
roasted and fresh
strawberries in this recipe) * 4 tablespoons organic sugar, plus more to taste * 2 teaspoons pure vanilla extract * pinch of fine or coarse sea salt * juice of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful of fresh basil (I
used Thai basil from my garden) or mint * ice cubes: about 10, or to taste
1 juicy clementine or tangerine, peeled and broken into segments 1 small beet, peeled and chopped 1⁄2 cup (125 mL) red berries of choice (such as raspberries or
strawberries) 1⁄2 ripe banana, preferably frozen 2 tablespoons (30 mL) raw or
roasted almond butter (I prefer
roasted) 1 tablespoon (15 mL) chia seeds 1 cup (250 mL) unsweetened almond milk 1⁄4 teaspoon (1 mL) pure vanilla extract pinch fine sea salt (omit if
using salted almond butter)
I
used it most recently in my Vegan
Roasted Strawberries.
His
Roasted Almond Cake with
Strawberries and Cream is such a perfect spring cake and the colors that he
used for the backdrop are so vibrant!