Category: Treats

SunButter Caramel Cookie Strawberry Pie

4 Comments

A SunButter cookie crust, loaded with strawberries, and topped more cookies and a SunButter-caramel? Yes, please!

SunButter Crumble Strawberry Pie

This is the second recipe I’ve developed for SunButter, one of my favourite allergy-friendly brands and product perfect for from-scratch baking. This pie is super easy — it’s a cookie crust with a short baking time, crumbled cookie topping, and a stovetop strawberry filling that takes moments to prepare (after you slice two pounds of strawberries!). And, because I always have to add one more frill, it’s loaded with a SunButter caramel topping.

You can adapt this dessert to your tastes or what you have on hand: try a mixed berry or peach filling, top with a chocolate ganache or a whipped topping (with or without the caramel!), or make the crust in a muffin tin for a tart-sized treat.

You can head on over to the SunButter website for the full recipe here: SunButter Caramel Cookie Strawberry Pie, and be sure to Like them on Facebook (and me, too!) to see even more allergy-friendly (and oh-so-good) recipes, too.

You can also check out my first recipe for them here: Double SunButter Hi-Hat Blondies.
SunButter Crumble Strawberry Pie 2
(Disclosure statement: I received monetary compensation and free product from SunButter from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

Strawberry-Rhubarb Creamsicles

Leave a comment

There’s a brief moment in between spring and summer where you can take advantage of the rhubarb and strawberry crossover. I usually miss it (those fleeting fruits drive me nuts!), but not this time. In the later summer, though, these are just as amazing with a peach and blueberry combo and some chopped candied ginger in the mix. Depending on the sweetness and ripeness of the fruit, adjust the agave nectar to taste.

Strawberry Rhubarb Creamsicles

Strawberry-Rhubarb Creamsicles

1 1/2 cups (360mL) chopped rhubarb
1 cup (240mL) sliced strawberries
Zest of 1 lemon
Juice of 1 lemon
4 to 5 tablespoons (60mL to 75mL) agave nectar, divided*
1 can (13.5oz) lite coconut milk
1 teaspoon (5mL) vanilla extract

Put the rhubarb, strawberries, lemon zest, and lemon juice in a saucepan. Add 2 tablespoons (30mL) of the agave nectar. Bring to a boil, then reduce to medium-low heat and cook until the fruit is softened and the mixture is thick, about 10 minutes. Add agave nectar to taste. Let cool.

Put the coconut milk, 2 tablespoons (30mL) of the agave nectar, and the vanilla extract in a small bowl. Whisk to combine. Alternate pouring the fruit mixture and coconut milk mixture in the ice pop molds until each one is filled. Add the sticks. Freeze until firm.

Note: If agave nectar isn’t your thing, any liquid sweetener works well here, though will slightly impact the taste.

Creamy Coconut-Strawberry Quinoa

Leave a comment

Breakfast? Sure. Snack? Of course. Lunch? Definitely. This creamy quinoa is perfect for any time of day. Upping the traditional ratio of liquid to quinoa results in a more porridge-like consistency (but still with a bit of texture), and using the Coconutmilk Coffee Creamer adds a hint of sweetness and a bit of decadence.

Creamy Coconut-Strawberry Quinoa 3

Creamy Coconut-Strawberry Quinoa

  • Servings: 1 regular or 2 small servings
  • Print

1 cup finely chopped strawberries
2 tablespoons water
2 tablespoons chia seeds, plus more for serving, if desired
1/4 teaspoon vanilla extract
1/4 teaspoon lemon juice
1 cup So Delicious Original Coconutmilk Coffee Creamer, plus more for serving
1/2 cup water
1/2 cup quinoa, rinsed and drained
Pinch salt
1/4 cup unsweetened coconut flakes

Preheat the oven to 400 degrees F.

Put the strawberries and water in a small saucepan. Bring to medium-high heat and cook until the strawberries begin to break down, about 5 minutes, mashing any large pieces with a fork. Remove from heat and stir in the chia seeds, vanilla extract, and lemon juice. Let stand to thicken while preparing the quinoa.

Put the Coconutmilk Coffee Creamer, water, quinoa, and salt in a medium saucepan. Bring to a boil, reduce heat to low, and cook, covered, for 18 minutes. Turn off heat and let sit for 5 minutes.

Spread the coconut in a single layer on a baking sheet. Bake for 5 minutes until golden brown, watching carefully so it doesn’t burn.

To serve, spoon the quinoa mixture into one or two bowls. Top with the strawberry mixture, coconut flakes, and additional Coconutmilk Coffee Creamer  and chia seeds as desired. Serve warm.

Creamy Coconut-Strawberry Quinoa 2

(Disclosure statement: I received monetary compensation and free product coupons from So Delicious Dairy-Free for taking part in this campaign. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)