strawberry preserves
Category
Best Gluten Free Strawberry Scones
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Gluten free sugar free strawberry scones. A healthy treat for breakfast or served for dessert. These easy to make scones look like cake, but have no sugar!!!!
Print Recipe Best Gluten Free Strawberry Scones Gluten free, sugar free strawberry scones. A healthy treat for breakfast or served for dessert. These easy to make scones look like cake and have no sugar!!!! Ingredients Scone Batter- 1 cup rice flour
- 3/4 cup tapioca flour
- 1 cup old fashioned rolled oats
- 1/2 cup zen sweet or regular sugar
- 1/2 cup almond milk or rice milk
- 2 eggs
- 1/2 teaspoon guar gum
- 1/2 cup coconut oil melted
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup strawberry preserves
- 1/4 cup almond slices
- powdered sugar for dusting- optional
Rating: 5
You: Rate this recipe! Info Cook Time 35 minutes Prep Time 10 minutes Servings scones MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Scone Batter
- 1 cup rice flour
- 3/4 cup tapioca flour
- 1 cup old fashioned rolled oats
- 1/2 cup zen sweet or regular sugar
- 1/2 cup almond milk or rice milk
- 2 eggs
- 1/2 teaspoon guar gum
- 1/2 cup coconut oil melted
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup strawberry preserves
- 1/4 cup almond slices
- powdered sugar for dusting- optional
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Combine all the scone batter ingredients and blend until smooth.
- Pour the batter into a 8" spring form cake pan.
- Pour the strawberry preserves on top of the batter. Then use a toothpick to drag it around- making swirls.
- Sprinkle slivered almonds over the scone batter. Bake on 400F for about 35 minutes until golden.
- After it's cooked, slice into scones.
- Optional: dust with powdered sugar.
Easy Vegan Strawberry Cheesecake
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Best, no bake, easy, vegan strawberry cheesecake! Refined sugar free, paleo, raw, creamy, healthy, and addictive! This dairy free cheesecake will fool you into believing it’s not healthy! So rich and soft with fresh fruit flavor and and incredibly creamy texture!
Print Recipe Easy Vegan Strawberry Cheesecake Best, easy, vegan strawberry cheesecake! Refined sugar free, paleo, raw, creamy, healthy, and addictive! This dairy free cheesecake will fool you into believing it’s not healthy! So rich and soft with fresh fruit flavor and and incredibly creamy texture! Ingredients Filling- 1 1/2 cup raw cashews
- 1/2 cup full fat coconut milk Use the solid "cream" part of the coconut milk that has surfaced to the top. Do not use the liquid. Make sure it's room temp.
- 1/2 cup maple syrup Room temp.
- 2 tablespoons coconut milk Room temp.
- 1/4 cup coconut oil melted
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 1 cup raw pecans
- 1/2 cup medjool dates
- 1/4 cup strawberry preserves
Rating: 4.38
You: Rate this recipe! Info Passive Time 3-6 hours chill time Prep Time 10-15 minutes Servings cheesecake bites MetricUS Imperial Course Dessert Votes: 13
Rating: 4.38
You: Rate this recipe! Ingredients Filling
- 1 1/2 cup raw cashews
- 1/2 cup full fat coconut milk Use the solid "cream" part of the coconut milk that has surfaced to the top. Do not use the liquid. Make sure it's room temp.
- 1/2 cup maple syrup Room temp.
- 2 tablespoons coconut milk Room temp.
- 1/4 cup coconut oil melted
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 1 cup raw pecans
- 1/2 cup medjool dates
- 1/4 cup strawberry preserves
- In a food processor, combine the ingredients for the crust until the dough sticks together and is mostly smooth. Don't over blend it! The crust is better when it is slightly coarse in texture.
- Line an 8" by 8" baking dish with parchment paper. Press the crust dough into the baking dish then set aside.
- Begin by soaking the cashews in boiling water for about 1 hour until they are soft. Once the cashews are soft, drain the water.
- In a food processor, blend the cashews until they become a pulp.
- Heat the maple syrup and coconut oil on the stove to room temperature. Then slowly incorporate the warm maple syrup and melted coconut oil into the cashews while blending. Puree this mixture until completely smooth!
- Heat both coconut milks to room temperature (If they were refrigerated). Then combine with the cashew mixture.
- Add the vanilla and salt to the filling and finish blending until 100% smooth. Then pour the filling over the crust.
- In a blender or food processor, puree the strawberry preserves until they become a bright red liquid.
- To make the swirls, pour four diagonal lines of strawberry liquid across the cheesecake. Then take a toothpick and drag it vertically across the top of the cheesecake. As you do this, it will drag the strawberry preserves into a retro pattern.
- Freeze the cheesecake until it is solid. It will still be soft enough to eat, so you don't have to worry about over freezing it. Freezing times vary depending on the type of freezer, but I recommend freezing it for 3-5 hours.