Almond Flour Bread with Goat Cheese & Pickled Strawberry Preserves

I’m giving you two recipes today- a fabulous gluten-free, grain-free almond flour bread and an unexpected strawberry jam!

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The almond flour bread is a wonderful option whether or not you follow a gluten-free diet so I’m sure I’ll be making it quite often from here on out.  This bread is simple, customizable and completely satisfying.  A couple slices are a perfect snack and should keep hunger at bay all the way until lunch. Next, I’m thinking a savory option…some sun-dried tomatoes and herbs, maybe?  Be aware, this bread is quite dense and doesn’t taste like your traditional wheat bread.  But that’s ok…it’s fun to experiment right?

Recently, I have been making quite a few recipes from Tara O’Brady’s Seven Spoons cookbook and her pickled strawberry jam immediately caught my attention.  The flavor is superb and with the addition of spices like coriander, bay leaves and black peppercorns, it’s not quite like any jam I’ve tasted before. With strawberry season in full swing, I couldn’t wait to use the ones I had just picked up from the farmers’ market for this recipe.

Lightly toast the almond bread then layer the goat cheese and strawberry preserves and…that’s it!  And don’t forget the coffee!

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Continue reading “Almond Flour Bread with Goat Cheese & Pickled Strawberry Preserves”

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Breakfast Popsicles

It’s getting into triple digits here in Northern California, so making my traditional eggs or oatmeal for breakfast isn’t quite as appetizing as a frozen yogurt treat. Especially since I am up super early with the babe and will attempt to squeeze in a run before 8 a.m. Because I want something quick and need something to cool me off, I have been eating these as my default breakfast for a few days now. So, I share with you a how-to for these babies and a strong suggestion to eat popsicles for breakfast!  Actually, it’s not as strange as it sounds because they’re just swirls of Greek yogurt and the Roasted Strawberry-Vanilla Bean Jam from my earlier post.

I sweetened the Greek yogurt with a Honey & Sea Salt Caramel that I keep in the refrigerator for just such an occasion, however I am sure a natural sweetener of your choice would work just as well.

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INGREDIENTS:

  • Zoku popcicle molds {or mold of your choice}
  • about 1 cup greek yogurt
  • sweetener of choice to taste
  • about 1 cup of Roasted Strawberry Vanilla-Bean Jam

**This made about 5 popsicles, so adjust the amount of Greek yogurt and jam according to your tastes.**

TO DO:

I mixed the Honey & Sea Salt Caramel with the Greek yogurt in a bowl first and then layered it with the Roasted Strawberry Vanilla-Bean Jam in my Zoku popsicle molds.  Fill to the “fill line” and using a skewer, I swirled the mixture together leaving streaks of red and white.  I popped the molds into the freezer overnight and the next morning I had a delicious, healthy breakfast treat!

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Recipe for Honey & Sea Salt Caramel from Bare Root Girl

  • 1 cup honey
  • 2/3 cup coconut cream {I used Trader Joe’s}
  • 1 vanilla bean, seeds removed
  • ½ tsp sea salt
  • 1 tsp pure vanilla extract
  • 2 tbs organic, unsalted butter

In a medium saucepan, combine honey, coconut cream, vanilla bean seeds, and sea salt and place over medium low heat.  Mix thoroughly and place a candy thermometer in the pot.  Heat the mixture to 300F, about 30 minutes, or until the sauce thickens greatly and turns a dark caramel color.  Remove from heat, add vanilla extract and butter, and whisk together until creamy.

**This is an amazing sauce to keep on hand as I have used it in my iced coffee, on ice cream and now these popsicles!  So yum.**