Sweet Strawberries

strawberry_muffin.jpg

As I write this, I’m sipping a cup of tea and enjoying a strawberry muffin topped with homemade strawberry jam— pure inspiration!

O is currently intrigued by all things Native American and has told me that is the “theme” for his next birthday….in FEBRUARY! A new idea may arise, but for now, we’re enjoying the exploration. Last night as I was tucking him in to bed, we read a book called The First Strawberries: A Cherokee Story that we checked out of the library. The legend tells of wife fleeing her husband’s harsh words during an argument. The sun, takes pity on the husband, who realizes his wrong, and sends different kinds of berries to attract the wife’s attention. Only the strawberries make her pause. As she eats them, the sweetness of the berries remind her of the happiness she enjoys in marriage. She picks some for her husband and to this day, the Cherokee are reminded, “that friendship and respect are as sweet as the taste of ripe, red strawberries.”

After kisses and wishes for sweet dreams, Pete and I labored into the late hours of the night, making strawberry jam with the fabulously sweet and delicious berries we picked at Finke’s Berry Farm this weekend. Last year we sadly missed the berries, but a good friend shared some jam and told me about Pamona’s Pectin. It is activated by calcium and doesn’t require sugar to gel, allowing you to use sweeteners like honey, agave, stevia, maple syrup in the jam. This morning as we slathered the “requested” strawberry muffins with strawberry jam, the late night was well worth the efforts!!!!

Strawberry Muffins

Makes 18

Eliminating sugar from my diet has had the greatest impact on the sudden snaps of irritability I experienced in the past. The challenge is to find a low-sugar muffin recipe that doesn’t compromise taste and is forgiving of flax meal as an egg substitute. The blog Honey What’s Cooking had the perfect answer.

We didn’t have quick oats in the house, so we used buckwheat. You could easily exchange gluten-free flours by weight. We have become coconut oil converts but you could easily use canola oil. Butter & Jam on top sealed the deal and only 5 1/2 of the 18 muffins remain…make that 5!

Ingredients:

1 ¼ c Whole Wheat Flour

1 ¼ c Buckwheat

1 t Baking Powder

½ t Baking Soda

¼ t Salt

½ t Cinnamon

1 ½ Overripe Mashed Bananas (Approx. 1/2 cup)

½ c Buttermilk (If you don’t have on hand, mix ½ T vinegar with ½ c milk and let sit for 5 minutes.)

5 ½ T Agave

2 T Coconut Oil (or canola)

1 t Vanilla Extract

2 T Flax Meal mixed with ¼ c warm water or 1 Egg

¾ c Strawberries

Directions:

Preheat oven to 350 degrees and grease muffin tins.

In a large bowl, combine the dry ingredient and then set aside.

In another bowl, combine the mashed bananas, buttermilk, coconut oil, agave, vanilla extract, and flax meal/egg.

Fold the wet ingredients into the dry but do not over mix. Gently fold in the strawberries and scoop the batter into muffin tins. Bake 20 minutes.

Strawberry Jam

The recipe for Strawberry Jam is on the inside of the Pamona’s Pectin box, which can be found at natural food stores in the baking aisle.

If you are looking to pick produce in your area, check out: http://www.pickyourown.org/

****UPDATED RECIPE****

We changed the flour ratio slightly, increased the amount of baking powder, increased the amount of strawberries, added a little more fat and liquid and found that it was a slightly lighter muffin. You can decide which you prefer or revise to your taste.

Ingredients:

1 ¼ c Whole Wheat Flour

1/4 c Sorghum Flour

1 c Buckwheat

1 1/2 t Baking Powder

½ t Baking Soda

1/2 t Salt

½ t Cinnamon

1 ½ Overripe Mashed Bananas (Approx. 1/2 cup)

1 c Buttermilk (If you don’t have on hand, mix 1 T vinegar with 1 c milk and let sit for 5 minutes.)

5 ½ T Agave

2 T Coconut Oil (or canola) + 1 T Butter (recipe seemed to need a little fat)

1 t Vanilla Extract

2 T Flax Meal mixed with ¼ c warm water or 1 Egg

1 c Strawberries

Strawberry Muffin Recipe Updated

We had another request for strawberry muffins today. After tweaking the recipe further, we found that we preferred the changes. We just had some sorghum flour in the house, but probably didn't impact the taste much. I posted the change in proportions, now you make your pick.

coconut oil question

We've never used coconut oil and we'd like to give it a try. Any advice or suggestions? Looking forward to making the strawberry muffins!

Coconut Oil

When I was reading Minding My Mitochondria by Dr. Terry Wahls, I noticed she used coconut oil in her baked good recipes.

I looked up coconut oil and found that it has a lot of benefits relating to digestion, cholesterol levels, high blood pressure, diabetes, bone strength, immunities, stress levels etc. But we've also really enjoyed the flavor!

It is a little pricey. Initially I bought it at Whole Foods (baking aisle) but am now purchasing it through a Buying Group which makes it more reasonable. It comes in a solid form but can be melted down for certain recipes.

Thanks for the great question!!

Read On...

There are so many good things to eat right now, I couldn't stop with one post today. Read on to enjoy the Beauty of Kale.

User login

Recent comments

Find us on Facebook

Laptop Lunches