Psyllium Husk Crepes with Strawberries

Yield: 10

Crepes:

3 eggs

3 tbsp psyllium husk

1/2 cup + 2 tbsp egg whites

3 tbsp stevia

1/2 tsp cinnamon

Strawberries:

1 container strawberries

1 tsp stevia

1/4 tsp cinnamon

1 tsp lemon juice

1. In a blender, combine all crepe ingredients. Blend to combine.

2. Heat a non-stick frying pan over medium heat. With a small ladle, drop 1/4 cup of bater onto pan and tilt to form a thin crepe. When the edges turn golden brown, flip crepe and cook until the other side is golden brown. Remove from pan.

3. For the strawberries, remove leaves and roughly chop. Add to a food processor blender with the other strawberries ingredients and pulse to chop.

Sarah Seabolt

Strawberry Mango Avocado Salsa

Yield: 3 cups

1 cup strawberries, diced 

1 cup mango, diced

1 avocado, diced

1 jalapeno, seeded and finely diced

2 tbsp shallot, finely diced

3 tbsp cilantro, chopped

zest and juice of 1 lime

1/4 tsp salt

1/4 tsp black pepper

1. Place all ingredients in a medium bowl and mix to combine.

https://www.ambitiouskitchen.com/avocado-strawberry-mango-salsa/

Strawberry Rhubarb Crumble Bar

Yield: 8x8 pan

Crust:

1 cup rolled oats

1 cup almonds

4 medjool dates, pitted

3 tbsp coconut sugar

2 tbsp unsweetened shredded coconut

1/4 tsp cinnamon

1/4 tsp salt

5 tbsp coconut oil, melted

Filling:

2 cups rhubarb, chopped into 1/2 inch pieces

1 cup strawberries, chopped into 1/2 inch pieces

1/4 cup orange juice

2 tbsp maple syrup

1 tbsp chia seeds

Crumble Topping:

3 tbsp coconut sugar

2 tbsp almond flour

1/4 cup rolled oats

1/4 tsp cinnamon

1 1/2 tbsp coconut oil

1. Preheat oven to 350F. Line an 8x8-inch baking dish with parchment paper.

2. Add oats, almonds, dates, coconut sugar, coconut, cinnamon, and salt to a food processor or high-speed blender and pulse into a fine meal, making sure no large pieces remain.

3. Add melted coconut oil and pulse to incorporate. It should form a loose dough that forms when squeezed between two fingers. Add more melted oil if too dry.

4. Spread the mixture into the lined baking dish and press down into an even layer with your fingers or a flat object (such as a drinking glass).

5. Bake for 15 to 20 minutes, until the crust is fragrant and the edges are slightly golden brown. Set aside.

6. In the meantime, add rhubarb, strawberries, orange juice, and maple syrup to a medium saucepan. Cook over medium heat until slightly softened and bubbly, about 5 to 10 minutes. Stir frequently to prevent sticking. In the last minute of cooking, add the chia seeds and stir to ensure all the chia seeds are evenly distributed. Remove from heat and set aside.

7. Prepare crumble by adding all ingredients to a small mixing bowl and using a fork or your fingers to mix ingredients into a crumble. Set aside.

8. Spoon the strawberry-rhubarb mixture over the pre-baked crust and spread into an even layer. Top with crumble topping and spread evenly to cover fruit.

9. Return pan to the oven and bake for another 15 to 20 minutes or until the fruit is warm and bubbly and the crumble is golden brown.

10. Remove from oven and let cool completely, at least 1 hour. Once cooled, gently lift bars from pan and slice into squares or bars.

11. Store leftovers in a well-sealed container at room temperature for 2 days, in the refrigerator for 3-4 days, or the freezer up to 1 month.

https://minimalistbaker.com/strawberry-rhubarb-crumble-bars-gf/

Apple Strawberry Rhubarb Crisp

Yield: 6 servings

Filling:

3 cups apples (at least 2 varieties), peeled, small diced

1 1/2 cups sliced strawberries

1 1/2 cups sliced rhubarb

1/2 cup brown sugar

2 tbsp orange juice

1 1/2 tbsp cornstarch

Topping:

1 1/2 cup rolled oats

1/2 cup whole wheat flour

1/2 cup brown sugar

1 tsp cinnamon

6 tbsp unsalted butter, melted

1. Preheat oven to 375F degrees. Line a 9 x 13-inch baking dish with parchment paper or lightly coat with non-stick spray.

2. In a large mixing bowl, combine all filling ingredients. Toss until evenly coated. Spread into an even layer in the prepared baking dish.

3. In a medium mixing bowl, combine all topping ingredients until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the filling.

4. Place in the oven and bake for 35 to 40 minutes or until fruit is tender and topping is golden brown. Remove from the oven and allow to cool for at least 20 minutes before serving.

5. Note: Can substitute blueberries, cranberries, or just plain apples depending on the season.

(from Sarah Puddicombe)