2 Ways to Use Freeze Dried Strawberries
We love our Freeze Dried Strawberries because they can be reconstituted for use in any recipe or dish that calls for fresh strawberriesâ€”theyâ€™re that good! Try eating them straight from the can for a healthy snack, and a delicious way to get your daily Vitamin C. These delightful, slices are ideal for food storage or everyday use. Non-GMO
This easy 30-minute Strawberry Coconut Granola is great on its own or with almond milk (#1457) or yogurt.
Strawberry Coconut Granola
- 1 1/2Â cupsÂ gluten-free rolled oats (#1882)
- 1 3/4Â cupsÂ raw nuts, roughly chopped. Pecans (#1292) or Almonds (#1294)
- 2Â TbspÂ coconut sugarÂ (or sub organic brown sugar (#1150), muscovado, or organic cane sugar)
- 1Â pinchÂ sea salt (#1147)
- 3 1/2Â TbspÂ coconut oil (#8287), melted
- 1/4Â cupÂ maple syrup (#1590)Â (or agave nectar #3522)
- 1/2Â cupÂ unsweetened large flake or desiccated coconut
- 1.2Â oz Freeze Dried Strawberries (#8495)
- Preheat oven to 340 degrees F.
- Add oats, nuts, coconut sugar, and salt to a large mixing bowl. Stir to combine.
- To a small saucepan, add coconut oil and maple syrup. Warm over medium heat for 2-3 minutes, whisking frequently until the two are totally combined and there is no visible separation.
- Immediately pour over the dry ingredients and stir to combine until all oats and nuts are thoroughly coated. Arrange on a bare large baking sheet and spread into an even layer (use more baking sheets, as needed, if increasing batch size).
- Bake for 20 minutes. Then remove from oven, add coconut, and stir/toss the granola. Turn the pan around so the other end goes into the oven first (so it bakes evenly) and bake 5-8 minutes more. Watch carefully as to not burn, especially the coconut. You’ll know it’s done when the granola is deep golden brown and very fragrant.
- Let cool completely before adding the strawberries. Toss to combine. Enjoy as a plain snack, or top with bananas and dairy-free milk!
- Store leftovers in a sealed bag or container at room temperature for 2-3 weeks or in the freezer for up to 1 month or longer.
Adapted from: https://minimalistbaker.com/strawberry-coconut-granola/
These soft and moist Sweet Glory Strawberry Muffins are delicious and extra tender from the freeze dried strawberries. Perfect for a busy morning on the go.
Sweet Glory Strawberry Muffins
- 2 1/2 cups Buttermilk Pancake Mix (#1822)
- 3/4 cup water
- 1/2 cup sugar (#1632)
- 1/4 cup vegetable oil
- 1 Tbsp Augason Farms Dried Eggs (#1121)
- 1/2 tsp nutmeg
- 1/2 cup rehydrated Freeze Dried Strawberries (#8495)
- 4 Tbsp melted butter
- 1/2 cup Cinnamon French Toast Sugar(#3894)
- Stir muffin ingredients together until well blended.
- Fill muffin liners(#1646) 2/3 full.
fpr12 to 14 minutes at 400F.
- While baked muffins are still warm, dip muffins in melted butter then into Cinnamon Sugar.
- Red, White and Berry Trifle - Alisons Pantry Delicious Living Blog - […] Sweet Glory Strawberry Muffins […]