Tag Archives: strawberries

Strawberry Shortcake French Toast

Strawberry Shortcake French Toast

Strawberry Shortcake French Toast

Today I'm sharing one of my favorite breakfast recipes with you. Strawberry Shortcake French Toast. This is such a yummy way to start the day. Perfect for lazy Saturday mornings, or maybe you're up extra early on a weekday and it's someone birthday. Or maybe it's Valentine's Day, or your anniversary, or one of your children's birthdays.

The french toast recipe is super simple. All you need is six slices of bread, preferably day old, one can or 14 ounces of coconut milk [affiliate link], and two eggs [affiliate link].

Scramble the eggs in a wide bowl, add the coconut milk, mix. Soak the bread for five minutes or longer until soggy.

Heat a griddle and slather with butter or coconut oil [affiliate link] or even bacon grease. Carefully lift the slices using a spatula and slide onto the griddle. Fry on each side until lightly browned.

Serve with sliced strawberries on top. Add honey [affiliate link] if you need more sweetener.

If you don't have day old bread, you're going to have to make this loaf of bread first. The recipe comes from one of my newest books, Baker's Dozen Sweet Quick Breads *Amazon affiliate link. It is Volume 1 in my Coconut Flour [affiliate link] Baked Goods series.

Baker's Dozen Coconut Flour Baked Goods Volume 1

The recipe is the Coconut Date Bread and it is delicious. You'll need the loaf to be completely cooled down (preferably overnight) before you make the French toast. If the bread is a day or two old, even better!

Coconut Date Bread

Coconut Date Bread

  1. Preheat oven to 325°F. Be sure oven is preheated to the correct temperature.
  2. Grease a loaf pan* and line with parchment paper for complete ease in removal of loaf when done.
  3. In a large mixing bowl, combine eggs, apple cider vinegar, coconut oil, honey, banana, sea salt, vanilla, cinnamon, and coconut flakes.
  4. With an electric mixer, mix at low speed until all ingredients are fully incorporated.
  5. To measure the coconut flour, pack firmly into the cup measurement and use the back of a straight knife to level the flour even with the top edge of the measuring cup.
  6. To ensure there are no lumps, sift flour.
  7. Add the coconut flour to the bowl and mix at medium speed until all ingredients are fully incorporated.
  8. Add dates and mix together.
  9. Add baking soda and mix together quickly.
  10. Pour batter immediately into the bread pan.
  11. Place in a preheated oven. Bake 35 minutes. Lightly cover with a tent of aluminum foil and bake for 20-25 more minutes.
  12. Loaf will feel firm to the touch when done. If the loaf is nicely browned but the middle of the loaf still feels as if it may not be fully done you may turn off the oven and leave the loaf for 10 more minutes. This will usually allow the loaf to finish baking fully.
  13. Remove from pan using parchment paper “handles” and place on a cooling rack.

Strawberry Shortcake French Toast + Coconut Date Bread Recipe
Author: 
Recipe type: Breakfast
Cuisine: American
Serves: 12
 
Two recipes! Coconut Date Bread made into Strawberry Shortcake French Toast.
Ingredients
  • BREAD INGREDIENTS
  • 7 large whole eggs (343 grams)
  • 2 tablespoons apple cider vinegar
  • ½ cup coconut oil, soft or melted
  • ⅓ cup honey
  • 1 small ripe banana
  • ½ teaspoon sea salt
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • ½ cup coconut flakes, unsweetened
  • ½ cup coconut flour, packed (84 grams Nutiva brand)
  • ½ teaspoon baking soda
  • ½ cup dates, chopped
  • FRENCH TOAST INGREDIENTS
  • 6 slices day old Coconut Date Bread
  • 14 ounces coconut milk
  • 2 eggs
  • 6 strawberries
Instructions
  1. BREAD INSTRUCTIONS
  2. Preheat oven to 325°F. Be sure oven is preheated to the correct temperature.
  3. Grease a loaf pan* and line with parchment paper for complete ease in removal of loaf when done.
  4. In a large mixing bowl, combine eggs, apple cider vinegar, coconut oil, honey, banana, sea salt, vanilla, cinnamon, and coconut flakes.
  5. With an electric mixer, mix at low speed until all ingredients are fully incorporated.
  6. To measure the coconut flour, pack firmly into the cup measurement and use the back of a straight knife to level the flour even with the top edge of the measuring cup.
  7. To ensure there are no lumps, sift flour.
  8. Add flour to bowl, mix well.
  9. Add dates and mix together.
  10. Add baking soda and mix together quickly.
  11. Pour batter immediately into the bread pan.
  12. Place in a preheated oven. Bake 35 minutes. Lightly cover with a tent of aluminum foil and bake for 20-25 more minutes.
  13. Loaf will feel firm to the touch when done. If the loaf is nicely browned but the middle of the loaf still feels as if it may not be fully done you may turn off the oven and leave the loaf for 10 more minutes. This will usually allow the loaf to finish baking fully.
  14. Remove from pan using parchment paper "handles" and place on a cooling rack.
  15. The loaf pan I used was metal and measured 8.5" x 4.5" x 2.5. Norpro 3849 or Fox Run 4854.
  16. FRENCH TOAST INSTRUCTIONS
  17. Scramble the eggs in a wide bowl, add the coconut milk, mix.
  18. Soak the bread for five minutes or longer until soggy.
  19. While soaking the bread, heat a griddle and slather with butter or coconut oil or even bacon grease.
  20. Carefully lift the slices using a spatula and slide onto the griddle.
  21. Fry on each side until lightly browned.
  22. Serve with sliced strawberries on top.
  23. Add honey or maple syrup (if you aren't doing the GAPS Diet) if you need/want more sweetener

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Mastering the Art of Baking With Coconut Flour.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Strawberry Shortcake Medallion Coconut Cookies

Strawberry Shortcake Medallions Coconut Flour Cookies Dairy Free

Strawberry Shortcake Medallion Coconut Cookies

My husband brought home strawberries — they are on sale at our local grocery store. Usually when vegetables and fruits are on sale, they are in season and we rarely buy fruit unless it's on sale because it is so expensive, and we don't eat a lot of fruit.

You probably know that unfortunately strawberries are on the Dirty Dozen list of fruits and vegetables which are high in pesticides, so you may want to buy organic strawberries in making this recipe.

This from The Daily Green:

Strawberries are always on the list of dirty dozen foods, in part because fungus prompts farmers to spray, and pesticide residue remains on berries sold at market. Nearly 60 different pesticides have been found on strawberries, though fewer are found on frozen strawberries.

Strawberry Shortcake Medallions Coconut Flour Cookies Dairy Free

Rinse and clean thoroughly 1 pound of strawberries. Remove the stems and the cores, and slice thinly. In a pan with a thick bottom, melt one tablespoon coconut oil [affiliate link]. Add the strawberries. Bring to a boil and reduce heat so that strawberries are simmering. Stir regularly – about every five minutes. Simmer at low heat until strawberries have reduced to one half cup of jam. It took about 50 minutes for mine to reduce to 1/2 cup. Allow the strawberry jam to cool thoroughly before proceeding to the next step.

Sift coconut flour [affiliate link] and pack into 1/2 measurement, being sure to cut the excess off the top with a straight knife. Place into a bowl, along with remaining coconut oil, eggs, honey, vanilla and vanilla bean caviar. Whip with a hand mixer until mixed well. Allow cookie dough to sit for five minutes to allow coconut oil to absorb the liquids. The cookie dough is very soft. Please refer to the photo below to see what the texture should look like. If the dough is too soft it will be very smooth looking. With the right amount of coconut flour added it will have a thicker look to it.

Place cooled strawberry jam in with the cookie dough and lightly stir. You want to have a swirled effect in your cookies.

Preheat oven to 325°F. Lightly grease a cookie sheet.

Drop by level tablespoons onto the cookie sheet. Moisten fingertips with coconut oil and lightly pat and tap the cookie dough into a round shape.

Bake for 10 minutes. Cookies will lose their shiny look when done, and will feel firm to the touch. If pressing lightly leaves a dent, bake 1-2 more minutes.

Makes 27 cookies. Printable recipe available at the bottom of this post. This post was included at Fat Tuesday.

**If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.
Fresh Strawberries
De-stemmed, cored, sliced strawberries
Reducing Strawberries
Strawberry Shortcake Medallions Coconut Cookie Ingredients
Cookie Dough and Reduced Strawberries
Cookie Dough and Reduced Strawberries, Lightly Mixed
Cookies by the Tablespoon
Cookies Patted and Poked into Shape
Raw Cookie Dough
Baked Strawberry Shortcake Medallion Coconut Cookies

Strawberry Shortcake Medallion Coconut Cookies

5.0 from 1 reviews
Strawberry Shortcake Medallions Coconut Flour Cookies Dairy Free
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 27
 
These cookies have a nice strawberry taste and if you close your eyes you can imagine them tasting like strawberry shortcake.
Ingredients
  • 1 pound of strawberries, de-stemmed, cored and sliced thin
  • ⅓ cup and 1 Tablespoon Tropical Traditions Gold Label Organic Virgin Coconut Oil
  • ½ cup and 2 Tablespoons Bob's Red Mill Organic Coconut Flour
  • ⅓ cup honey
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • vanilla bean caviar from 3" vanilla bean, optional
Instructions
  1. Rinse and clean thoroughly 1 pound of strawberries. Remove the stems and the cores, and slice thinly.
  2. In a pan with a thick bottom, melt one tablespoon coconut oil.
  3. Add the strawberries.
  4. Bring to a boil and reduce heat so that strawberries are simmering.
  5. Stir regularly - about every five minutes.
  6. Simmer at low heat until strawberries have reduced to one half cup of jam. It took about 50 minutes for mine to reduce to ½ cup.
  7. Allow the strawberry jam to cool thoroughly before proceeding to next step.
  8. Sift coconut flour and pack into ½ measurement, being sure to cut the excess off the top with a straight knife.
  9. Place into a bowl, along with remaining coconut oil, eggs, honey, vanilla and vanilla bean caviar.
  10. Whip with a hand mixer until mixed well.
  11. Allow cookie dough to sit for five minutes to allow coconut oil to absorb the liquids. The cookie dough is very soft. Please refer to the photo at recipe site to see what the texture should look like. If the dough is too soft it will be very smooth looking. With the right amount of coconut flour added it will have a thicker look to it.
  12. Place cooled strawberry jam in with the cookie dough and lightly stir. You want to have a swirled effect in your cookies.
  13. Preheat oven to 325°F.
  14. Lightly grease a cookie sheet.
  15. Drop by level tablespoons onto the cookie sheet.
  16. Moisten fingertips with coconut oil - lightly pat and tap the cookie dough into a round shape.
  17. Bake for 10 minutes.
  18. Cookies will lose their shiny look when done, and will feel firm to the touch.
  19. If pressing lightly leaves a dent, bake 1-2 more minutes.
  20. Makes 27 cookies.
Nutrition Information
Serving size: 1 Calories: 57 Fat: 4 Carbohydrates: 5 Fiber: 1 Protein: 1

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Mastering the Art of Baking With Coconut Flour.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Strawberry Ice Cream (Dairy Free with a SECRET Ingredient You’ll Never Guess!)

White Bean Strawberry Ice Cream

This recipe is inspired by the recipe found in Breaking the Vicious Cycle: Intestinal Health Through Diet, but my version contains no dairy products.

This recipe assumes you have already soaked your white beans overnight, and cooked until tender.

Place white beans into your food processor and whir until smooth. Cut bananas into chunks, add honey, egg yolk and vanilla and process until smooth. Add the strawberries and blend until you're happy with the results. I let the processor go until most of the strawberries were blended, but there were still a few chunks left. Place in an ice cream freezer and stir until the ice cream thickens to soft serve consistency. I prefer the Donvier Ice Cream Maker; I keep the insert in my freezer so I can make “ice cream” anytime the mood strikes.

This ice cream got rave reviews from my husband, who in spite of saying “Food is FOOD, just eat it!” is rather picky. I didn't tell him the “secret ingredient” until the next morning. He was very surprised that there were beans in the ice cream and he thought it was a good substitute.

The bean taste is completely masked, if anything, the banana comes through as the dominant flavor. Mouth feel is good. This ice cream does turn very hard once it is frozen, so you will definitely need to let it set out about 15 minutes before serving, and it would work great for smoothies also.

If you are interested in the nutritional information, click here to my recipe Calorie Count by About.com.

 

Recipe: Strawberry White Bean Ice Cream
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
 
This recipe is inspired by the recipe found in Breaking the Vicious Cycle: Intestinal Health Through Diet, but my version contains no dairy products.
Ingredients
  • 2 cups cooked white beans, drained
  • 2 frozen bananas, partially thawed
  • ¼ cup honey
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1 cup fresh whole strawberries
Instructions
  1. This recipe assumes you have already soaked your white beans overnight, and cooked until tender.
  2. Place white beans into your food processor and whir until smooth.
  3. Cut bananas into chunks, add honey, egg yolk and vanilla and process until smooth.
  4. Add the strawberries and blend until you're happy with the results.
  5. I let the processor go until most of the strawberries were blended, but there were still a few chunks left.
  6. Place in an ice cream freezer and stir until the ice cream thickens to soft serve consistency.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.