I know, strawberries again? But for me they are local and fresh and the season is almost done. Today I bought another 10 quarts of strawberries and today was filled with strawberries. We made lots of yummy strawberry treats including muffins, doughnuts, strawberry cobbler and strawberry lemonade. The doughnuts were really yummy but the recipe is not quite there to where I want to share it. I am however, going to share the cobbler recipe and the strawberry lemonade recipe with you.
Strawberry Crisp
3-4 cups strawberries
2 Tablespoons sugar
1/2 cup quinoa cereal flakes
1/2 cup millet flour
1/4 cup ground flax seeds
1/2 cup sucant
pinch of salt
1/4 cup gluten free dairy free butter sub
Preheat your oven to 350F and Grease a 9x9 inch baking dish with more of your butter substitute. Depending on your size of your strawberries you need 3 to 4 cups sliced if they are big. You want enough strawberries to cover the bottom of the pan. Then add your sugar and mix well in the baking pan. Let the strawberries sit in the pan while you make the crumb topping.
Mix together the quinoa, millet flour, flax seeds, sucant and salt together in a different bowl. Work the butter substitute into the flour mix till the butter pieces are all mixed in and smaller than a pea. Spread the crumb mixture over the strawberries and pat down to make an even layer. Bake in the middle of your preheated oven for 25 - 35 minutes depending on the size of your strawberries and how done you want your strawberries.
Caden's Strawberry Lemonade
3 cups strawberries
1 cup sugar
2/3 cup lemon or lime juice
2 cups water
Directions:
Wash and top your strawberries and puree them till fine. Pour the strawberries into a tall juice container. Then mix in your sugar and stir till the sugar is dissolved. Then add in your lemon or lime juice and mix to combine. Finish it off by adding in the cold water.
I don't strain the mixture because I like having the small bits of strawberries in my drink.
Another idea is to freeze them into pops for those hot day that are coming. I used these because they travel well. I am also going to make up the mix without the water added and freeze it so we can have fresh strawberry lemonade all summer!
You have to love Goofy!
Strawberry Crisp3-4 cups strawberries
2 Tablespoons sugar
1/2 cup quinoa cereal flakes
1/2 cup millet flour
1/4 cup ground flax seeds
1/2 cup sucant
pinch of salt
1/4 cup gluten free dairy free butter sub
Preheat your oven to 350F and Grease a 9x9 inch baking dish with more of your butter substitute. Depending on your size of your strawberries you need 3 to 4 cups sliced if they are big. You want enough strawberries to cover the bottom of the pan. Then add your sugar and mix well in the baking pan. Let the strawberries sit in the pan while you make the crumb topping.
Mix together the quinoa, millet flour, flax seeds, sucant and salt together in a different bowl. Work the butter substitute into the flour mix till the butter pieces are all mixed in and smaller than a pea. Spread the crumb mixture over the strawberries and pat down to make an even layer. Bake in the middle of your preheated oven for 25 - 35 minutes depending on the size of your strawberries and how done you want your strawberries.
Caden's Strawberry Lemonade
3 cups strawberries
1 cup sugar
2/3 cup lemon or lime juice
2 cups water
Directions:Wash and top your strawberries and puree them till fine. Pour the strawberries into a tall juice container. Then mix in your sugar and stir till the sugar is dissolved. Then add in your lemon or lime juice and mix to combine. Finish it off by adding in the cold water.
I don't strain the mixture because I like having the small bits of strawberries in my drink.
Another idea is to freeze them into pops for those hot day that are coming. I used these because they travel well. I am also going to make up the mix without the water added and freeze it so we can have fresh strawberry lemonade all summer!
You have to love Goofy! 
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