Gluten And Dairy Free Frosty Strawberry Squares

I'm poking my head in to say "Hi!" and "I miss you!" and "Here's a recipe I modified and am now obsessed with!".

I've blogged about Frosty Strawberry Squares before.  They are a family tradition.  A delicious family tradition.  Have I mentioned before that we also have a family tradition of struggling with our weight?  Yes, well...

I'm still on the gf, df train, though Luke has allowed me to add potatoes back into my diet (yay! I had french fries for the first time since my pregnancy a couple nights ago!).  I couldn't imagine a summer with out Frosty Strawberry Squares, Oh My! (meant to be said like "Lions and Tigers and Bears, Oh My!").  And I will share with you the recipe that has replaced all my meals with smooth, berrylicious goodness.  Ok, not all my meals.  Just breakfast...

Gluten and Dairy Free Frosty Strawberry Squares

Ingredients:

1 cup Jule's gluten free flour (or almond, rice, whatever you prefer)

1/2 cup packed brown sugar

1/2 cup chopped pecans or walnuts or granola (we have to modify our recipe to granola due to a nut allergy)

1/2 cup coconut oil, melted

2 egg whites

2 tablespoons lemon juice

1 cup white sugar

2 cups pureed strawberries

2 cans coconut milk

1/2 cup powdered sugar


Directions:

Place cans of coconut milk in fridge overnight. (or on ice in freezer for half hour if in a hurry!) Place mixing bowl and whisk attachment in freezer for a couple hours before beating coconut milk.

Preheat oven to 350 degrees.

someday I'll paint the chalkboard labels I

pinned on Pinterest on these...

Mix flour, brown sugar, nuts or granola and melted coconut oil together in a bowl. Spoon out, evenly, onto tin foil covered cookie sheet. Heat in oven until mixture begins to smell toasted, about 10 minutes. Remove and set aside to cool.

In mixing bowl combine egg whites and lemon juice and whip until soft peaks form. Slowly add in sugar while whipping. Whip until stiff peaks form.

Puree strawberries in a blender or food processor. Fold in strawberries.

Open the cans at the bottom with a bottle opener to drain off the coconut water.  Open the top of the can all the way and scoop out the thick cream.

Beat coconut milk in chilled bowl. As it starts to whip and increase in volume, gradually add in the powdered sugar.

Fold whipped coconut cream into egg white and strawberry mixture.

Sprinkle 2/3 nut/granola mixture over bottom of greased 9x13 pan. Pour strawberry cream mixture over this and smooth evenly. Sprinkle reserved nut/granola mixture over top.

Cover in saran wrap and freeze for six hours or overnight.  No need to let thaw before slicing, this version is super fluffy and creamy!  None of my family could taste any hint of coconut in these.

Yum!

And if you are intimidated by all the whipping and frothing business that goes on in this recipe, let me reassure you.  It's not hard.  See, this is how I made this:

One-handed, nursing a baby.  You can do it!

Gluten and Dairy Free Cornbread! Yummers!

I'm not eating carbs so much right now due to Operation De-babyfy My Body. (the working title was ODMB, but that sounded too much like a deceased rapper for me) We had guests to dinner last night.  One of them, the annoying one who makes waitresses check the ingredients in everything before she orders (this is why we can go out to eat together with little fear of being a nuisance to each other, well, at least when it comes to food), is gluten and dairy free as well.

She's also attempting, along with me, to be glutton free.  We both complimented each other on our weight loss and then hoed into the gf and df cornbread I'd made specially for the occasion.  And then I tried to foist more of it on her because she'd lost more weight than me.  rude.

Now, I know that our carb starved pallets may be a little easier to please but this was seriously amazing cornbread, even on a gluten eating level.  I took another recipe and tweaked it and played with it until it was not only gfdf but also dericious. I spelled it like that on porpoise (and that too), cuz it's funny that way.

So here it is. Enjoy:

GLUTEN AND DAIRY FREE CORNBREAD

1 cup almond flour or Jules gf flour

3/4 cup stone-ground cornmeal

3 Tablespoons of raw sugar

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1 egg beaten

1/4 c. applesauce

1 cup milk (almond milk, or whatever milk you prefer)

1/4 cup coconut oil

Directions:

Preheat the oven to 400 degrees.  Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a medium bowl and set aside.

Grease 8" pan or loaf pan with coconut oil.  You can also use a cast iron skillet if you are awesome like that.  For cast iron, melt 1 T. coconut oil in skillet on stove top.  Swirl oil around to coat all inside surfaces.

In a small bowl, combine the eggs, milk, and 1/4 cup coconut oil.  Add this mixture all at once to the flour mixture and stir until just moistened.  Do not over mix!  Pour batter into the baking pan or hot skillet. Bake for 25-30 minutes, 15-20 for cast iron skillet, or until a wooden toothpick comes out clean. Serve warm.

this is not butter, sorry. it's earth balance.

You're welcome.