It’s that time of year! Does anyone have some favorite recipes?
I’ve made Julia Child’s Berry Claffouti using sliced strawberries instead of blueberries — and it is awesome. I substitute gluten free flour for the wheaty stuff, as well.
But one of the best ways to serve ripe strawberries is plain, perhaps with some sugar for dipping. Am I right? Unless you can’t tolerate the tiny seeds, in which case:
Strawberry Smoothie
Ingredients
1 serving
- 1 cup whole frozen strawberries (about 10 large/medium)
- 1/4 cup nonfat plain Greek yogurt
- 1 tablespoon almond butter or peanut butter or nut butter of choice
- 2 teaspoons honey plus additional to taste (optional)
- 1 teaspoon pure vanilla extract
- 3/4 cup unsweetened almond milk
Instructions
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Combine all of the ingredients in a high-powered blender.
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Blend until smooth. Enjoy immediately or place in an airtight jar (the less air, the better) and refrigerate for up to 1 day.
The weekend begins now! (And it’s the last one before TFG has to face the music in a NYC courtroom.) Come in, be comfortable, and share your day, your weekend plans, your menus! Oh, and your strawberry recipes. Anyone got a goo gluten free shortcake recipe?
This is an open thread.