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 strawberries—they’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 1/2 cups gluten-free rolled oats (#1882)
- 1 3/4 cups raw nuts, roughly chopped. Pecans (#1292) or Almonds (#1294)
- 2 Tbsp coconut sugar (or sub organic brown sugar (#1150), muscovado, or organic cane sugar)
- 1 pinch sea salt (#1147)
- 3 1/2 Tbsp coconut oil (#8287), melted
- 1/4 cup maple syrup (#1590) (or agave nectar #3522)
- 1/2 cup unsweetened large flake or desiccated coconut
- 1.2 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.
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