Freshly Picked Sweets


How did you spend your Mother’s Day? Our hubbies and kids spoiled us by taking us strawberry picking. And did we ever pick! We gathered the reddest, juiciest, most delicious strawberries we’ve ever tasted, all with the intent to make the yummiest berry treat! You know what a mama wants, a mama gets! So baking Freshly Picked Strawberry Crisp is what this Saturday is all about!

Freshly Picked Strawberry Crisp 

Ingredients
Fruit

4 cups strawberries, halved

2 tablespoons cornstarch

2 teaspoons vanilla extract

1 tablespoons lemon juice

1 tablespoon agave syrup

Topping
1 cup oat flour 

½ teaspoon fine grain sea salt

3 tablespoons extra virgin coconut oil 

3 tablespoons agave syrup

Directions
Preheat oven to 350°F and place a rack in the middle.
In a large bowl toss halved strawberries, cornstarch, vanilla extract, and agave syrup. Set aside.

In another bowl mix together oat flour and salt. Add maple syrup and coconut oil and cut in the coconut oil until the mixture begins to form crumbs. Set aside.

Grease 6 individual ramekins.

Scrape the strawberry mixture into the baking pan.

Spread the topping over the fruit in an even layer.

Bake in the oven for about 25 minutes or until the topping has browned and the fruit bubbling.

Remove from the oven and allow to cool 10 minutes before serving.

*recipe inspired by The Iron You

Sweet Delite

Have you realized that Thanksgiving and Christmas are just around the corner? Because we always take our cheating up a notch during this time of year, we’ve decided to scale back our sweet treating a bit. However, what would a Saturday be without a little sinful indulgence? We’re filling our sugar void with Reeses Peanut Butter Cup Baked Oatmeal. It’s loaded with peanut buttery cocoa yumminess without the guilt. Two thumbs up for sweet satisfaction!

Reeses Oatmeal Recipe:

Ingredients (Serves 1)

1/2 cup rolled oats 

1/4 tsp pure vanilla extract

1/4 cup mashed banana 

2 Tbsp almond milk 

1 1/2 tbsp agave

1/8 tsp sea salt

1 tbsp cocoa powder

1-2 tbsp peanut butter 

Instructions:

Preheat oven to 380 degrees. Combine all ingredients and mix well. (If peanut butter was in the fridge, you might want to heat it up a little so it’s easier to stir.) Pour into a greased 1-cup ramekin, or two 1/2-cup ramekins, or a mini-loaf pan. Cook for 20 minutes or more, until it gets firm. Finally, set your oven to “high broil” for 3 more minutes, or until it reaches desired crispy-ness.

Frosting Recipe:

Ingredients

1/4 cup peanut butter 

4-8 tsp agave 

2 tbsp cocoa powder

4 tsp almond milk 

3/4 tsp pure vanilla extract

Instructions

Blend everything in a small food processor. If you have a bigger processor, it might be best to double the recipe so everything blends more smoothly. 

*recipe from Chocolate Covered Katie

* frosting recipe Chocolate Covered Katie