It’s strawberry season! Fresh organic strawberries taste amazing. Today I’m going to share two new recipes I tried last week. Before I share them with you, let me tell you about my foodie blogger friend from PattyCakesPantry.com.
Like me, Patty Cakes grew up around southern cooking and home-grown vegetables and fruit. She stopped by a side-of-the-road fruit stand and picked up a flat of the gorgeous berry beauties. Knowing how I love fresh strawberries, she brought them by and split the flat in half with me. It was perfect timing because I had used the last ones in the two new recipes I’m going to share with you.
Since I haven’t mastered growing strawberries in my garden yet, I look for the most organic ones. My favorite way to shop for strawberries is to pick my own out in a field. That is SO much fun. But because there isn’t such a field nearby, I go to fruit stands. If they are out, I purchase them at a local grocery. Using a water-vinegar wash, they are ready to go in recipes I’m eager to try.
Baking aroma in the kitchen does wonders for the senses. The day I baked these two recipes I had two candles burning (Spiced Vanilla and Mandarin) in the house and strawberries baking in the oven. First I tried a new recipe I had read about, Danette May’s Simple Strawberry ‘Candy’ Treats. The best thing about mine is that they made the whole house smell wonderful. Though they were tasty, I need to perfect mine. Imagine taking a deep breath of those wondrous candle and strawberry scents.
Okay, try it. Thinking of spiced vanilla, mandarin, strawberry and banana combined aromas, breathe in deep, s-l-o-w-l-y, through the nose. As you exhale, you get an idea of the pleasant aroma filling my house and my senses.
Diaphragmatic breathing (with or without the candle and baking scents) is a great stress-relieving exercise that has been helpful to me since experiencing severe vertigo episodes. Combining deep-breathing techniques and smelling your favorite candle scents has a terrific effect for relieving everyday stress.
Shown below are additional pictures of the mini strawberry/banana bundt bread I made. I save the strawberry tops and banana peelings for my garden compost.
First, I saved the hulled tops for composting.
The little bundt beauties smelled SO yummy and tasted delicious. Though not completely gluten free, they are made with nutritious choices such as organic coconut sugar, pure and unrefined. Using part coconut flour has also reduced the amount of carbs.
Drizzling icing made with whipping cream, maple or agave syrup and strawberry or orange juice will go on my next batch. I’ll let you know how they turn out. Until then, I hope you enjoy the mini bundt bread if you decide to try it.
Strawberry Banana Mini Bundt Bread
- 4 ripe bananas
- 1/3 cup organic coconut oil
- 1/4 coconut sugar
- 1/4 cup brown sugar
- 2 eggs, lightly beaten
- 1/8 cup Greek plain yogurt
- 1 tsp vanilla
- 1 tsp baking soda
- pinch of salt
- 1-1/4 cup all-purpose flour
- 1/4 cup coconut flour
- 1 cup diced strawberries
- Preheat oven to 350 degrees.
- Mash bananas with a fork.
- Mix coconut oil into the mashed bananas.
- Mix sugars, egg and vanilla with the banana mixture.
- Add baking soda and salt.
- Add flours.
- Fold in strawberries.
- Pour mixture into well-greased mini bundt pan until each is 1/2 full.
- Pour remaining mixture into a small loaf pan or a second mini bundt pan.
- Bake for one hour then cool on a rack.
- Ready to slice and serve.
Strawberry dessert recipes can be made light without so much extra calories and carbs like this and my Strawberries in a Pudding. Substituting even part of the heavier ingredients for lighter ones is a good choice for better nutrition.