Homemade Strawberry Filling

Making and Finishing a homemade pie gives one a wonderful satisfaction and accomplished feeling. 

But how much more better will one feel if they made the filling themselves?

I know how tempting the can of filling can be, I know. 
But if you take a look at the ingredients, it may change your mind--if your healthful-minded foodie like me: high fructose corn syrup,  artificial flavoring and preservatives, and worst of all...well maybe just for me since I am extremely allergic to it....RED DYE 40. 

But I can hear some of your cries:

 "but that must take so long"

"The can is so temping!"

Good news.

Have 15 min?

Filling Done. 

 Yup. 

So make it, and feel REALLY AWESOME afterward. 

Recipe curtousy of Allrecipes.com-visit this site to adjust the serving size. 

 The following recipe is an approx equivalent to a 21 oz can of filling.

 

Ingredients: 

3/4 cup mashed strawberries

1/2 cup +1 tbs water

1/2 cup sugar 

2 tbs +3/4 tsp cornstarch 

2 1/4 tsp lemon juice

1/8 tsp salt

3 cup sliced strawberries 

Directions:  

Slice 3 cups strawberries, Set aside.

Mash 3/4 cup of strawberries in a small bowl.

  

Place 3/4 cup water and mashed strawberries in a small sauce pan. Bring to a boil and then simmer for 3 min. 

Strain mashed strawberries from generated juice and add enough water to make 1 cup of juice; toss mashed strawberries.

Mix sugar, cornstarch, salt, lemon juice, and generated strawberry juice into the small sauce pan, bring to a boil and then stir constantly for 3-5 min until sauce is thick and clear--(by clear I mean sugar and cornstarch completely melted).

Remove from heat and let cool for 2 min. 

Mix in sliced strawberries.

Use as a pie filling or for this wonderful Strawberry Cream Pastry Bake!

ENJOY!!!! 

Strawberry Bread

This is a wonderful sweet bead. 

Light & Fluffy & Fruity 

Great for Breakfast, a light afternoon snack, or even dessert!

Bake away!

Ingredients:

1 cup whole wheat flour

1 cup all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/2 cup plain greek yogurt

1/2 cup coconut oil

1/2 cup agave

3 eggs (or 2 eggs + 1tbs ground flax seed and 3tbs water mixed until gummy)

1 tsp vanilla

2 cup diced strawberries (my husband likes to puree some into the batter...but this is optional)

Directions:

Preheat oven 350 degrees. 

Mix flour, baking soda,baking powder,salt, and cinnamon in a large bowl.

Mix greek yogurt,agave,coconut oil,eggs and vanilla.

Blend wet ingredients into dry ingredients bowl. Mix very well (If you have some puree add in now)

Gently fold in diced strawberries with a spatula.

Pour batter into 2 bread pans. 

Bake for 45-50 min or until toothpick comes out clean. 

Let cool for 20 min. 

ENJOY!!!!

***You CAN freeze a loaf***

Strawberry Muffins

 

 This is the first recipe my husband asked to have on a weekly basis so I defiantly think its worth sharing with you!

Just a Note: I used flax seed because I had some and didn't have many eggs left. If you didn't know 1 tablespoon ground flax seed plus 3 tablespoons water mixed produces 1 egg replacement. Pretty neat huh? However, if you have 2 eggs to spare and don't mind the little bit of extra calories (really the nutrition in the egg far out weights the calories so have no fear) add it in and skip the flax seed.

Adapted from http://kristininherkitchen.blogspot.com

 Ingredients:

• 1 cup wheat flour
• ½ cup white flour
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup white sugar
• ¼ cup brown sugar
• 1 large egg
• 1 tbs ground flax seed + 3 tbs water
• ¾ cup plain greek yogurt
• 1 tsp vanilla extract
• 1 cup chopped strawberries

 Directions:

Preheat 400

Non-stick a muffin tin or use muffin cups

Mix all dry ingredients together in a large bowl. 
Mix all wet ingredients together in a small bowl.
Then blend wet into dry. 

Once blended gently fold strawberries into batter with a spatula.

Spoon batter evenly into muffin tins.

Bake 15-20 min until top of muffin is golden brown

Enjoy!!!! 

Nutrition:

1 muffin

101 Cal*

21 Carbs*

1 Fat*

4 Protein

2 Fiber*