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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{Roasted} Strawberry Vanilla-Bean Jam

Summer in northern California provides an abundance of fresh, hand-picked strawberries that are found in these little stands dotted along the side of the road in areas near our house.  Coming from central Illinois, where the most abundant crops were soybeans and corn, I couldn’t get over the fact that we instead have strawberry fields and the ability to purchase our fruit directly from the growers themselves.  The bright juiciness of these strawberries can’t and won’t ever compare to those in found in the grocery store.  Eating local never tasted so good!

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