The Story Behind the Recipe

Rhubarb Crisp is one of my more nostalgic desserts. My Grandma and Mom both would grow loads of rhubarb in the spring, and once the first stalks were picked, I knew a delicious Rhubarb Crisp wasn’t far behind. I’ve shared a recipe for Rhubarb Crisp in a Jar here in Kitchen Treaty, but I hadn’t yet done one in full crisp form.

Now, my Mom and Grandma always made straight-up rhubarb crisp – I never even tried the strawberry rhubarb combination until adulthood. And there is absolutely a place for a rhubarb-only situation AND one with strawberries!

This crisp is an exemplary example of the combo, which really does work so well together. The sweetness of the strawberries complement the tartness of the rhubarb so well. And so, today I’m sharing Strawberry Rhubarb Crisp recipe that rivals the rhubarb crisps my mom and Gran used to make, but makes me nostalgic nonetheless.

Strawberry Rhubarb Crisp Recipe Ingredients

For the filling:

• Strawberries – You’ll need 1 1/2 pounds fresh strawberries, which amounts to about 4 cups. Take off the tops and cut them in half, or into quarters if they’re large.
• Rhubarb – You’ll want three large stalks, which comes out to about 4 cups sliced. I sliced them into pieces about 1/2-3/4″ thick.
• Sugar – Without it, rhubarb is tart!
• Orange zest & juice – The bright note of citrus really helps highlight the strawberry and rhubarb flavors.
• Vanilla – I am a huge fan of vanilla extract in my fruit crisps, and so I’ve got it in both the filling and the topping for this Rhubarb Strawberry Crisp recipe.
• Flour – A couple of tablespoons of all-purpose flour helps to thicken the filling.

For the oat crumble topping

• Oats – Rolled oats are a must for a crisp topping, in my book.
• Flour – Helps to hold the crisp together and give it body.
• Brown sugar – For rich sweetness.
• Pumpkin pie spice – This is the secret ingredient I was talking about! The combination of cinnamon, ginger, nutmeg, and a hint of cloves just really peps up this fruit crisp topping. You don’t strictly have to add it, but I do highly recommend it!
• Salt – I like to use a fine-grain sea salt in my baked goods.
• Pecans (optional) – Sometimes I like to add some finely chopped nuts to my crisp topping for some crunch and heft.
• Butter – Brings the crumble together and helps make it nice and crispy once it bakes.
• Vanilla – More vanilla because YUM!

Adaptations/Variations

• Gluten-Free Rhubarb Crisp – Swap oat flour for the all-purpose flour in the topping and cornstarch or tapioca flour for the flour in the berries. Use certified GF oats.
• Dairy-Free & Vegan Rhubarb Crisp – Use vegan butter.

How to Make Strawberry Rhubarb Crisp

1. First, you’ll cut up your strawberries and rhubarb. Place them in a large bowl gently stir in the sugar, orange zest, orange juice, vanilla, and flour.
2. Pour the fruit filling into a 9″x13″ baking dish.
3. In another bowl, make the topping. Mix together the flour, oats, sugar, salt, and, if using, the pumpkin pie spice and pecans. Make sure it’s well-combined.
4. Melt the butter and pour it over the top along with the vanilla extract.
5. With a spatula or wooden spoon, stir the melted butter into the crumble mixture until it’s all moistened and holds together when you squeeze it.
6. Evenly distribute the crumb topping over the top.
7. Bake your Strawberry Rhubarb Crisp until the fruit is bubbling and the topping is browned.
8. Remove from oven and let it cool for 15-30 minutes to thicken a bit.
9. Serve with vanilla ice cream or whipped cream. Both heavenly!

Jump to the full, printable recipe

I hope this old-fashioned strawberry rhubarb crisp is as nostalgic – and delicious – for you and your family as it is for us! It’s super easy to whip up and helps make use of the inevitably huge rhubarb harvest that happens every spring. What a great problem to have!

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Strawberry Rhubarb Crisp

A juicy, sweet, tart rhubarb-strawberry filling topped with a crunchy streusel topping. What fruit crisp dreams are made of!

Course Dessert

Keyword rhubarb strawberry crisp, strawberry rhubarb crisp, strawberry rhubarb crisp recipe

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 282kcal

Author Kare

Equipment

• 1 9×13 baking pan

Ingredients

For the filling

• 1 1/2 pounds fresh strawberries 5 cups; hulled and halved or quartered if larger berries
• 1 pound rhubarb 4 cups; about 3 large stalks
• 2/3 cup granulated sugar 145g
• 1 teaspoon freshly grated orange zest
• 1 tablespoon freshly squeezed orange juice 14g
• 1 teaspoon pure vanille extract
• 2 tablespoons all-purpose flour

For the crumble topping

• 1 cup rolled oats 105g
• 3/4 cup all-purpose flour 105g
• 3/4 cup light brown sugar 120g
• 1 teaspoon pumpkin pie spice optional but highly recommended!
• 1/8 teaspoon fine-grain sea salt 2g
• 1/2 cups chopped pecans optional
• 1/2 cup unsalted butter 8 ounces/1 stick; melted
• 1 teaspoon pure vanilla extract

Instructions

• Preheat your oven to 350°F.

Prep the berries & rhubarb

• Place the strawberries and rhubarb in a large bowl. Stir in the granulated sugar, orange zest, orange juice, vanilla, and 2 tablespoons flour until well-combined. Pour into a 9"x13" baking dish.

Make the topping

• In a medium bowl, mix together the flour, oats, sugar, salt and the pumpkin pie spice and pecans if using.
• Add the melted butter and vanilla and stir together until combined.
• Pour the crumble topping over the top of the rhubarb and strawberries making sure to cover all of the fruit.

Bake

• Bake until the fruit is bubbling and the topping is golden brown, 35-45 minutes. Serve with vanilla ice cream or whipped cream.

Notes

Gluten-Free Option:

Swap oat flour for the all-purpose flour in the topping and cornstarch or tapioca flour for the flour in the berries. Use certified GF oats.

Dairy-Free/Vegan Option:

Use vegan butter.

Nutrition

Serving: 1cup | Calories: 282kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 32mg | Potassium: 274mg | Fiber: 3g | Sugar: 28g | Vitamin A: 288IU | Vitamin C: 37mg | Calcium: 65mg | Iron: 1mg

More Fruit Crisp Recipes

• Apple Cranberry Crisp
• Rhubarb Crisp in a Jar
• Cherry Crumble

The post Strawberry Rhubarb Crisp appeared first on Kitchen Treaty.

Peppery arugula, juicy-sweet strawberries, creamy goat cheese, crunchy pistachios, and tangy quick-pickled shallots join together in an epic green salad that I’ve been eating all summer long.

Whether you’re looking for a summertime green salad to serve the family or a party-worthy side, this strawberry, arugula, and goat cheese salad fits the bill. I love it as a side dish, but it’s honestly perfect as a light meal, too. I constantly crave this strawberry arugula salad!

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Arugula vs. Rocket
• Adaptations/Variations
• How to Make Strawberry, Arugula, & Goat Cheese Salad
• More Green Salad Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I love strawberries in more savory applications, like this strawberry caprese salad, or this strawberry salsa, or even in these brie and strawberry grilled cheese sandwiches!

I knew I wanted to make a strawberry and arugula salad, because I’ve been craving good green salads, plus arugula’s peppery flavors pair SO well with strawberries. I wanted to bring in all the elements of a good salad – crisp greens, a bit of sweet, creaminess from the goat cheese, crunchy pistachios, and a simple but full-of-flavor vinaigrette.

I threw together this strawberry arugula salad, and it was a winner right out of the gate!

Ingredients

• Arugula – I get the prepackaged baby arugula. It’s perfect (and easy!)
• Strawberries – Fresh strawberries, hull removed, then sliced lengthwise.
• Goat cheese – Plain chèvre is the perfect creamy touch in this salad.
• Pistachios – Salted pistachios add protein, crunch, and pretty color.
• Salt & pepper
• Quick-pickled shallots
• White wine vinaigrette

For the quick-pickled shallots:

• Shallot – just a medium one, sliced as thinly as you can.
• White wine vinegar
• Honey – I like using honey as a sweetener, but you can also sub in granulated sugar.
• Kosher salt

For the vinaigrette:

• Olive oil – I prefer extra-virgin for salads, but you can’t lose by just using your favorite.
• White wine vinegar – Use the vinegar from the quick-pickled shallots for the most flavor.
• Honey – Just a bit to sweeten the dressing and help it to emulsify (mix together). You can use granulated sugar if you prefer.
• Freshly ground black pepper

Arugula vs. Rocket

Have you ever heard of “rocket” in reference to a leafy green? If not, well, now you have! It’s what they call arugula across the pond in the United Kingdom, Australia, and elsewhere in the world. In fact, while it might be called “arugula” in North America, it’s really more commonly known as rocket throughout the rest of the world. (source)

The scientific name for arugula is Eruca sativa. The word “rocket” comes from “eruca,” and rocket can also be called roquette, rocket, garden rocket or rocketsalad. OR it can be called arugula! (source) Whatever you call it, these pungent and peppery greens are easy to grow, packed full of micronutrients, and are delicious to boot.

Adaptations/Variations

• If you’re shorter on time, you can leave out the quick-pickled shallots, or simply dice some to add to the dressing if you still want that shallot taste.
• Crumbled feta is a great sub for the goat cheese.
• Vegan/dairy-free version: I’ve been meaning to try this recipe for Vegan Goat Cheese. If you’re eating vegan and/or avoiding dairy, this recipe looks like the perfect solution!

How to Make Strawberry, Arugula, & Goat Cheese Salad

First, start pickling your shallots by placing your thinly sliced shallot in a small bowl. Warm the vinegar, honey, and salt and pour it over the shallots. Set it aside to “quick pickle” while you assemble the rest of your ingredients.

Layer the arugula and strawberries in a large bowl. Crumble on the goat cheese, then top with the pistachios.

After about 20 minutes of “pickling,” pull the shallots out of the vinegar mix (which you’ll keep for the vinaigrette). Top the salad with the shallots.

Make the vinaigrette by whisking together some of the vinegar from the shallots, olive oil, honey, and salt and pepper.

At this point, you can pour the vinaigrette right over the salad and serve it, or, what I like to do is pour about half the vinaigrette on, toss it, arrange a few extra strawberries, shallots, and pistachios over the top, and then pour on the remaining vinaigrette before serving.

More Green Salad Recipes

• Lemon-Garlic Kale Salad
• Massaged Kale & Chickpea Salad
• Simple Fall Green Salad
• Grilled Halloumi & Peach Salad
• Buffalo Chickpea Salad
• Cobb Salad

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Strawberry, Arugula, & Goat Cheese Salad Recipe

I'm obsessed with this salad! Peppery arugula is the base for sweet strawberries, creamy goat cheese, tangy shallots, and salty pistachios. This colorful salad is full of flavors and textures and honestly just might be the ultimate summer salad!

Course Salad, Side Dish

Keyword arugula strawberry salad, rocket salad recipe, strawberry arugula and goat cheese salad, strawberry arugula salad, strawberry rocket salad

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 273kcal

Author Kare

Ingredients

Quick Pickled Shallots

• 1 shallot thinly sliced
• 1/4 cup white wine vinegar
• 2 teaspoons honey or granulated sugar
• 1/2 teaspoon kosher salt

Salad

• 5 ounces arugula leaves about 7 cups; loosely packed
• 2 cups strawberries sliced
• 3 ounces goat cheese crumbled
• 1/4 cup salted pistachios
• salt & pepper

White Wine Vinaigrette

• 1/4 cup olive oil
• 2 tablespoons vinegar from shallots
• 1 teaspoon honey
• 1/8 teaspoon freshly ground black pepper

Instructions

• First, make the quick-pickled shallots. Thinly slice the shallot and put it in a small bowl or jar. To a small saucepan, over low heat, add the white wine vinegar, 2 teaspoons honey, and 1/2 teaspoon salt. Heat just until it comes to a simmer, then pour it over the shallots. Press down/stir the shallots to make sure they're submerged, then set aside.
• Assemble the salad. Add the arugula to a large bowl, and top with the strawberries, goat cheese, and pistachios. Reserve some of the toppings to arrange over the salad as garnish, if desired.
• Once the shallots have marinated for 20 minutes, pull them out of the vinegar (keep it for the dressing) and arrange on the salad.
• Make the vinaigrette. To a small bowl or jar, add the olive oil, 2 tablespoons of vinegar from the shallot mixture, honey, and black pepper. Whisk together until emulsified.
• Pour half of the vinaigrette over the salad and toss the salad until well-incorporated. Arrange any remaining toppings over the salad as garnish, if you wish. Drizzle the remaining vinaigrette over the top.
• Sprinkle of a pinch of salt over the salad and some freshly ground pepper, if desired. Serve immediately.

Notes

Serves 4 as a side or 3 as a main course. 

Make-ahead tips: You can make the shallots ahead of time and refrigerate them. You can also make the vinaigrette ahead of time, and refrigerate that. To make the entire salad ahead of time, add the arugula, strawberries, goat cheese, and shallots to a large bowl and cover tightly, storing separately form the vinaigrette. I would only go up to about 4 hours ahead of time, though, much longer than that and the strawberries will start to get soggy. Add the pistachios at the last minute to retain the crunch.

Nutrition

Serving: 1g | Calories: 273kcal | Carbohydrates: 14g | Protein: 7g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 10mg | Sodium: 381mg | Potassium: 334mg | Fiber: 3g | Sugar: 10g | Vitamin A: 960IU | Vitamin C: 48mg | Calcium: 101mg | Iron: 2mg

The post Strawberry, Arugula, & Goat Cheese Salad Recipe appeared first on Kitchen Treaty.

I actually had a recipe for these strawberry scones on Kitchen Treaty many, many years ago, except they were mini scones. Somewhere along the way, maybe while converting to a new design, this recipe dropped off of the blog! I couldn’t believe I’d neglected to move this one over … and I obviously needed to correct the situation immediately.

Unfortunately/fortunately, I felt I needed some updated photos, as my photos from 15 years ago are a little … uh lacking. So I made a new batch, but quickly felt like I needed to toss the whole “mini” aspect aside and just go full hog. Full-size strawberry scones felt necessary. And I was right. (You can totally cut these however you like them – make ’em mini if you like! Just bake for a few less minutes.)

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Strawberry Scones
• Tips for Success
• How to Store Strawberry Scones
• More Scone Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

My first “job,” at age 12, was picking strawberries at a berry farm down the road from where we lived. Every morning I would hop on my bike and pedal to the farm, where I joined dozens of other kids crawling down the muddy rows, searching for ripe berries. I ate about as many juicy, sun-warmed berries off the vine as I added to my box.

I think I made a total of about $75 that summer. And I couldn’t even look at strawberries for a long time after that summer, let alone eat them.

I got over it.

These Strawberry Scones are a perfect ode to early summer’s most wonderful crop. An adaptation of Alton Brown’s terrific scone recipe, they’re tender and flaky, not too sweet, and with lots of bites of juicy strawberry.

Ingredients

These strawberry scones use a pretty traditional scone recipe as the base. We have:

• Flour – I use all-purpose for an easy, tender scone. You can also use cake flour for ultra-tender strawberry scones.
• Sugar – Straight up white granulated sugar.
• Baking powder – For a little lift.
• Salt – Just a bit, to enhance the flavors, of course!
• Butter – I use unsalted butter, but you can use salted, just reduce the salt content by about 1/8 teaspoon. You want your butter nice and chilled, straight out of the fridge, for the most tender and flaky scones.
• Vegetable shortening – Helps guarantee a tender crumb. If you don’t have shortening on hand, you can use more butter.
• Heavy whipping cream
• Eggs – One for the scones, another to brush on top for a shiny lid that the sugar will adhere to.
• Vanilla – Optional, but I love the taste in scones and I think it pairs well with the strawberries.
• Strawberries – Whether fresh-picked or freshly bought, these are kind of a must for strawberry scones!

Adaptations/Variations

• For dairy-free scones, use full-fat canned coconut milk (mixed together so it’s well-incorporated) for the heavy whipping cream, and substitute chilled coconut oil or vegan butter for the butter.
• Strawberry Lemon Scones: Add the zest of a lemon to the dry ingredients and omit the vanilla. You can also save the lemon juice for a simple lemon glaze to drizzle over the top of your strawberry scones. Just mix together 1 cup of powdered sugar with about 2 tablespoons of lemon juice, adding a little more if needed until it’s a drizzling consistency.

How to Make Strawberry Scones

Making strawberry scones is really easy!

Just mix together the dry ingredients, cut in the butter and shortening, and then mix together the wet ingredients in a separate bowl. Dice up your strawberries. Then create a well in the dry ingredients, and add the wet ingredients + the berries.

Gently fold it all together until a dough just starts to form, then fold it out onto your countertop (that you’ve covered with flour) or another floured surface.

Gently fold together the dough with any additional flour, if needed, until it comes together.

Then, just form it into a round – about 2 inches tall, and 8-10 inches in diameter.

Cut those into 8 wedges, and transfer them to your baking sheet.

Brush with a beaten egg, sprinkle with sugar, and bake until golden, tender, and perfect!

Tips for Success

• Use chilled butter – Make sure your butter isn’t too warm. You want pockets of firm, cold butter in your dough for tender, flaky strawberry scones.
• Don’t overwork the dough – Mix JUST until a dough starts to form, then, after you’ve turned it out onto your floured surface, fold together JUST until the dough holds together and can be cut.
• Line your baking sheet – A sheet of parchment paper makes for easy clean-up.

How to Store Strawberry Scones

Keep strawberry scones in an airtight container or on a plate covered with plastic wrap at room temp for up to 3 days.

To freeze strawberry scones, wrap them up airtight and freeze for up to 3 months. Leave them at room temp for about an hour to thaw.

I hope you love these easy strawberry scones as much as we do! They’re such a great way to use up strawberries and are perfect for simple breakfasts or afternoon tea.

More Scone Recipes

• Brown Sugar Cinnamon Scones
• Cranberry Orange Scones
• Chocolate Cherry Scones
• Mini Vanilla Scones
• Starbucks Copycat Pumpkin Scones

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Strawberry Scones Recipe

Tender, not-too-sweet scones studded with juicy strawberries and topped with a little lid of crunchy coarse sugar. These scones are the perfect early-summer treat!

Keyword strawberry scones, summer scones

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 322kcal

Author Kare

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 4 tablespoons unsalted butter very cold
• 2 tablespoons vegetable shortening
• 3/4 cup heavy cream
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 cup fresh strawberries hulled and diced
• 2 eggs one for the scones and one to brush on top
• Demerera, turbinado, or another coarse sugar for sprinkling on top; optional

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl, mix together the flour, baking powder, salt, and sugar.
• Cut the 4 tablespoons of butter into cubes and add, along with the shortening, to the flour mixture.
• Using your fingers or a pastry blender, cut the shortening and butter into the flour mixture until it resembles coarse crumbs.
• In a small bowl, lightly beat one egg with a fork, then whisk in the cream and vanilla.  Create a well in the center of the dry ingredients and pour the wet ingredients into it. Add the strawberries. Use a wooden spoon or a spatula to mix, just until dough starts to stick together.
• Turn dough out onto a well-floured work surface and knead gently until mixture forms a cohesive dough.  Roll dough into a 2-inch thick circle about 10 inches in diameter.
• Cut dough into 8 wedges. Carefully transfer them to an ungreased cookie sheet.
• Crack the remaining egg into a small bowl and whisk until blended. Use a pastry brush to apply some to tops of scones, then sprinkle with coarse sugar if desired.
• Place into oven and bake for 18-22 minutes, until the bottoms of the scones are golden brown.
• Remove pan from oven and allow scones to cool 5 minutes on cookie sheet before transferring to a wire rack to cool completely.

Notes

Dairy-free option

Substitute full-fat coconut milk, whisked together so it’s well-incorporated, for the heavy whipping cream. Substitute vegan butter or chilled coconut oil for the butter. 

Nutrition

Serving: 1g | Calories: 322kcal | Carbohydrates: 33g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 336mg | Potassium: 107mg | Fiber: 1g | Sugar: 8g | Vitamin A: 594IU | Vitamin C: 11mg | Calcium: 122mg | Iron: 2mg

The post Strawberry Scones Recipe appeared first on Kitchen Treaty.

Whether you’re looking for the perfect Mother’s Day Breakfast idea or just craving tender, fluffy pancakes with loads of fresh fruit inside and out, I’ve got a fruit pancake for you!

From berries to peaches and from apples to bananas, these pancakes with fruit are arguably the BEST way to start your day.

Let’s dig in!

Table of Contents

• Banana Pancakes
• Apple Pancakes
• Berry Pancakes
• Citrus Pancakes
• Stone Fruit Pancakes
• Other Fruit Pancakes
• More Fruit Pancake Goodness

Banana Pancakes

Fluffy Banana Pancakes

Fluffy Banana Pancakes

These easy banana pancakes are sweet, decadent, and SO fluffy! This is the most popular pancake recipe on my website, and I think deservedly so – in my opinion, this is the ultimate banana pancake recipe.

Get the recipe

Banana oat Blender Pancakes

Banana Oat Blender Pancakes

These tender, hearty pancakes are full of flavor but are completely gluten-free AND vegan/dairy-free! Plus, the batter mixes up entirely in the blender. Just add blueberries, blackberries, or strawberries if you want 'em even fruitier. I love this fruit pancake recipe!

Get the recipe

Bananas Foster Pancakes

Bananas Foster Pancakes

If you're looking to level up your banana pancake game, Simply Stacie brings you these caramelized and buttery Bananas Foster Pancakes! These decadent pancakes are surprisingly easy to make.

Get the recipe

Banana Split Pancakes

Banana Split Pancakes

These fluffy and hearty oatmeal pancakes from Peas and Crayons are topped generously with bananas, strawberries, and a scattering of dark chocolate chips. Yum!

Get the recipe

Apple Pancakes

Apple Ring Pancakes

Apple Ring Pancakes

These golden buttery pancakes have whole apple rings baked right inside them! They taste like an apple fritter and are perfect for the apple lovers in the house.

Get the recipe

Apple Cinnamon Pancakes

Apple Cinnamon Pancakes

Homemade Hooplah brings you these buttery, old-fashioned cinnamon pancakes piled high with tender apples in a cinnamon syrup glaze. These apple pancakes are perfect for fall but no way will I confine them to just one season – these are too good!

Get the recipe

German Apple Pancakes

Caramelized German Apple Pancake

Puffy Dutch baby pancakes are made in a skillet – they taste sort of like a cross between a traditional American pancake and a crepe. This version from I Heart Eating, with caramelized apples, lacy golden edges, and a dusting of powdered sugar, levels up the puff pancake for sure!

Get the recipe

Berry Pancakes

Blueberry Pancakes

Blueberry Pancakes

Blueberry pancakes are a classic for a reason, and I Heart Naptime has perfected them! They're fluffy, light, and tender, and generously studded with fresh juicy blueberries.

Get the recipe

Blueberry Lemon Pancakes

Blueberry Lemon Pancakes

Adding tart lemon to blueberry pancakes makes them even better! This version from Quiche My Grits are fluffy, golden, and full of flavor.

Get the recipe

Strawberry Shortcake Pancakes

Strawberry Shortcake Pancakes

Layer buttermilk pancakes with loads of juicy strawberries in the middle, and top generously with whipped cream for a pancake version of strawberry shortcake!

Get the recipe

Strawberry Sheet Pan Pancakes

Strawberry Sheet Pan Pancakes

If you're feeding a crowd or too short on time to be tied to the griddle, these sheet pan pancakes from Recipe Runner are a genius way to get your pancake fix! I love that these are studded with gorgeous juicy strawberries and dusted with powdered sugar. Cut into squares and enjoy!

Get the recipe

Raspberry Swirl Pancakes

Raspberry Swirl Pancakes

These unique pancakes from Chocolates and Chai are a literal twist on the standard fruity pancake! A homemade raspberry syrup is swirled into buttery pancakes right ton the griddle for a unique and tasty raspberry pancake.

Get the recipe

Mixed Berry Dutch Baby Pancake

Mixed Berry Dutch Baby Pancake

This puffy Dutch Baby pancake from Homemade Hooplah brings all the berries together, perfect for the berry lovers in your family.

Get the recipe

Citrus Pancakes

Orange Buttermilk Pancakes

Orange Buttermilk Pancakes

With both the zest and juice from oranges, these citrus pancakes from Muy Bueno are sure to be your morning's bright spot! These tender buttermilk pancakes are so fresh and sunshiney.

Get the recipe

Citrus Poppyseed Almond Flour Pancakes

Citrus Poppy Seed Almond Flour Pancakes

These fluffy gems from The Bojon Gourmet are as gorgeous as they are delicious! They're gluten-free with an easy dairy-free option, super tender, flavored with citrus zest and poppy seeds. So pretty! Garnish with a variety of citrus slices for the most gorgeous presentation.

Get the recipe

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

The combo of lemon and ricotta in these fluffy pancakes from Modern Honey is a sure winner! Serve with lemon curd and whipped cream to take them over the top.

Get the recipe

Lemon Ricotta Pancakes with Raspberry Syrup

Lemon Ricotta Pancakes with Raspberry Syrup

Fluffy, lemony pancakes baked buttery and golden brown, with a gorgeous and delicious raspberry syrup drizzle over the top. These pancakes from Christina's Cucina are fruit pancake perfection!

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Key Lime Pie Pancakes

Key Lime Pie Pancakes

Key lime pie for breakfast?! Sign me up! These key lime flavored pancakes from Peas and Crayons are ultra fluffy and so full of bright and zesty flavor.

Get the recipe

Stone Fruit Pancakes

Cherry Pancakes

Cherry Pancakes

Cherries and chocolate come together in a decadent pancake from The Littlest Crumb. With cherries pureed into the batter plus more cherries and chocolate drizzled over the top, these pancakes are over-the-top amazing!

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Peach Pancakes

Peach Pancakes

Summer perfection! Make the best of late summer produce with Slow the Cook Down's peach pancakes. Golden fluffy buttermilk pancakes are stuffed with juicy diced peaches, then served with a dollop of whipping cream. YUM.

Get the recipe

Mango Pancakes

Mango Pancakes

Chisel & Fork brings you a tropical spin on fruit pancakes with these mango pancakes. Fresh mangos are pureed in the batter for mango taste in every bite.

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Other Fruit Pancakes

Cranberry Pancakes

Cranberry Sauce Pancakes

This one's a little out there – I created it many years ago – but I still love it! Leftover cranberry sauce, mixed in with pancake batter, is surprisingly good!

Get the recipe

Hummingbird Pancakes

Hummingbird Pancakes

Hezzi D's Recipe Box brings hummingbird cake flavors to a pancake recipe. Buttery pancakes filled with pineapple and banana, plus praline pecans and pineapple syrup. These fruity pancakes are definitely worthy of a special occasion.

Get the recipe

Fluffy Toasted Coconut Pancakes

Fluffy Coconut Pancakes

If you're looking for a dairy-free fruity pancake, this one's perfect! These fluffy coconut pancakes from Chew Out Loud are full of rich toasted coconut but are a lighter spin on traditional pancakes.

Get the recipe

More Fruit Pancake Goodness

• These Swedish Pancakes are wonderful with jam or just about any kind of fresh fruit you like!
• Just look at all of these fruit pancake recipes on PancakeRecipes.com! Yummm.
• These Protein Pancake Bowls from The View From Great Island are a unique twist on pancakes, and you can add any fruit you want!

The post 25+ Fruit Pancake Recipes appeared first on Kitchen Treaty.

So if you have an abundance of strawberries, this is a great way to use some! This strawberry jam keeps in the fridge for up to 2 weeks, or in the freezer for 2 months, so you can enjoy strawberries for months after they’ve peaked.

Table of Contents

• Why You’ll Love Strawberry Chia Seed Jam
• Ingredients
• Adaptations/Variations
• How to Make Strawberry Chia Jam
• Tips for Success
• More Jam Recipes

• Jump to the Full, Printable Recipe
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Why You’ll Love Strawberry Chia Seed Jam

If you’ve ever made homemade jam, you know it can be fussy! But when you make it with chia seeds, it’s super easy to get right. Chia seeds soak up to 10 times their size and weight in liquid, developing a gelatinous coating that makes them the most amazing thickener. Chia seeds are a great source of omega-3s, too, which is a bonus!

What I love most about this strawberry chia jam, other than the fact that it’s so easy to make, is that the taste of fresh, right-off-the-vine strawberries comes shining through.

This strawberry chia jam is amazing on buttered toast or stirred into a cup of yogurt.

Ingredients

Just 3 ingredients are all you need!

• Strawberries – fresh strawberries, hulled and diced.
• Honey – I love honey as a sweetener for this jam, but pure maple syrup (grade A only, because it’s more neutral-tasting) or even granulated sugar will work well. I’ve actually also made this strawberry chia jam without any sweetener, and it’s still great! The sweetness of the strawberries is sometimes all you need.
• Chia seeds – our star ingredient!

Adaptations/Variations

• Feel free to use other berries if you’d like, or a mix of two or more. The cook time might be a bit more or less depending on the berries you use.
• A squeeze of lemon juice is nice in this jam for a bright burst.
• Leave out the sweetener – sometimes, the strawberries are sweet enough on their own! If you do that, you may want to add a splash of water when you first put the strawberries over the stove, to help get them cooking.

How to Make Strawberry Chia Jam

First, cook your strawberries and honey until thick. You can mash them if you’d like your jam to have a smoother consistency. Then, stir in the chia seeds, and let the jam sit off the heat until the chia seeds have worked their thickening magic! From there, it’s just a matter of refrigerating your chia seed strawberry jam and enjoying it.

Tips for Success

• If, after sitting for the initial 10 minutes, your jam doesn’t appear to be thickening, you can add another tablespoon of chia seeds.
• If you prefer a perfectly smooth jam without the appearance or texture of seeds, you can puree this jam using an immersion blender after it’s thickened.

More Jam Recipes

• Chia Seed Jam with any fruit you have
• Gingered Pear & Plum Chia Seed Jam
• Gooseberry Blueberry Jam

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Strawberry Chia Seed Jam Recipe

For the freshest tasting jam, try making strawberry jam with chia seeds! It's so easy, and the strawberry flavor shines through without a lot of sweetener. We love this jam!

Course condiment

Keyword strawberry chia jam, strawberry chia seed jam

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 10 tablespoons

Calories 52kcal

Author Kare

Ingredients

• 1 pound fresh strawberries hulled and diced
• 1/4 cup honey can substitute grade A pure maple syrup
• 2 tablespoons chia seeds

Instructions

• Set a medium saucepan over medium heat. Add the strawberries and honey.
• Cook, stirring occasionally, until the strawberries and honey come to a boil. Let it continue to boil until it starts to break down and form a sauce, 5-10 minutes. If you'd like, you can mash the berries with a potato masher or fork until it's the consistency you prefer.
• Taste and add more honey if you'd like. Use a little at a time – it goes a long way.
• Stir in the chia seeds and remove from the heat. Let sit until thickened, about 10 minutes. The jam will continue to thicken as it cools, but if it still seems a bit thin after 10 minutes, add another tablespoon of chia seeds.
• Transfer to a jar with an airtight lid and refrigerate. Your jam will keep in the fridge for up to two weeks or in the freezer for up to two months.

Nutrition

Serving: 1g | Calories: 52kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Sodium: 1mg | Potassium: 84mg | Fiber: 2g | Sugar: 9g | Vitamin A: 7IU | Vitamin C: 27mg | Calcium: 23mg | Iron: 0.4mg

The post Strawberry Chia Seed Jam Recipe appeared first on Kitchen Treaty.

This one is perfect for spring and summer – take advantage of those fresh berries! But honestly, I use frozen berries as much as fresh, which basically means I eat this all year long.

The Story Behind the Recipe

As a certified oatmeal lover (totally a thing), I’ve done overnight oats and baked oatmeal, but never a hybrid of the two. But when listening to the A Beautiful Mess podcast, they mentioned their overnight baked oatmeal recipes – and obviously I had to try it. I was inspired by their Overnight Baked Blueberry Muffin Oatmeal, and wanted to give the overnight/berry/oatmeal/baked situation a try pretty much immediately.

I decided to add to the berry equation (more berries is always a good thing, right?!) But I skipped any sort of streusel topping which is absolutely delightful in baked oatmeal recipes but I also like to keep it as easy as possible and super simple (read: I’m lazy). Though if you’re like me you might fancy it up a smidge with a few fresh berries thrown over the top + a last-minute dusting of powdered sugar.

Then we ate a lot of it. And I finally decided to share the recipe with you all. That’s my fascinating overnight baked oatmeal story and I’m sticking to it!

Overnight Berry Baked Oatmeal Ingredients

The list of ingredients for this overnight baked oatmeal is pretty short and simple. We’ve got:

• Oats
• Berries (I usually use two or three of the following: Blueberries, chopped strawberries, raspberries, blackberries, and/or marionberries)
• Milk (I use oat milk or almond milk to keep it dairy free)
• Baking powder for a bit of lift
• An egg
• Pure maple syrup
• Vanilla

That’s it!

Making This Overnight Oatmeal

This overnight baked oatmeal takes maybe five minutes to whip up – I love that it’s so hands off. Then, cover it up, place it in the fridge, warm up the oven in the morning, and bake it. So, so, so super easy.

Simply whisk all of the ingredients together except the berries, then stir the berries in.

After that, pour the mix into an 8×8 pan.

Cover that and chill it in the fridge overnight. The oats soak up the liquid, getting soft and creamy and making for the perfect texture once baked.

More Overnight Breakfasts

Overnight breakfasts are a meal-prepper’s dream! I also love them on busy holiday mornings. Here are some more overnight breakfast recipes to try:

• Egg strata is one of my faves – this chiles relleno version is unique, and I love this mushroom and swiss dish.
• Mmm, overnight French toast. Yessss. Here’s a baked blueberry overnight French toast, and here’s a caramel pecan version. Both such a good way to start your day.
• Starbucks used to have this incredible overnight grains in a creamy coconut base with strawberries and almonds. This is my copycat version and one of the more popular recipes on Kitchen Treaty these days!
• If you prefer to stick to oats, here’s a Crockpot overnight oats recipe that’s absolutely delicious. Or PB&J overnight oats in a jar!

More Oatmeal Recipes

• Strawberry & Toasted Almond Overnight Oats (Starbucks copycat!)
• Pumpkin Baked Oatmeal 
• Mango Oatmeal
• Apple Gingerbread Oatmeal
• Slow Cooker Pumpkin Oatmeal
• Carrot Cake Oatmeal
• PB&J Overnight Oats
• Blueberry Oatmeal

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Overnight Baked Berry Oatmeal

Juicy berries baked up in hearty, creamy, lightly sweetened oatmeal. The ultimate meal-prep breakfast, just plop it in the oven in the morning and breakfast is ready before you know it.

Course Breakfast

Prep Time 5 minutes minutes

25 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 229kcal

Author Kare

Ingredients

Oatmeal

• 1 1/2 cups unsweetened plain oat milk or your favorite milk; I like almond milk too
• 1 large egg
• 1/4 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 2 cups rolled oats
• 1 teaspoon baking powder
• 2 cups berries* fresh or frozen; blueberries, strawberries (diced), raspberries, blackberries and/or marionberries

Optional toppings

• 1/2 cup assorted fresh berries
• 2 tablespoons powdered sugar for dusting (optional)
• Cream, half and half, or additional milk poured over individual servings, if desired

Instructions

The night before:

• Into a large mixing bowl, add the oat milk, egg, maple syrup, and vanilla. Whisk until blended. Pour in the oats and baking powder. Mix together. With a spatula, fold in the berries.
• Pour into an 8"x8" baking pan. Cover with foil or plastic wrap to protect.

The next morning:

• Heat oven to 350 degrees Fahrenheit. Remove oatmeal from the refrigerator and remove cover. Bake uncovered until it is set and no longer jiggles, about 25 minutes.
• Remove from oven and let cool for 5-10 minutes. To serve, sprinkle with additional fresh berries and dust with powdered sugar if desired. Cut into squares and serve with cream.

Notes

Berry Notes

My fave is a mix of 1 cup blueberries, 1 cup diced strawberries, and 1/2 cup raspberries

Adapted from/inspired by A Beautiful Mess

Nutrition

Serving: 1g | Calories: 229kcal | Carbohydrates: 45g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 113mg | Potassium: 216mg | Fiber: 5g | Sugar: 22g | Vitamin A: 196IU | Vitamin C: 6mg | Calcium: 162mg | Iron: 2mg

The post Overnight Berry Baked Oatmeal appeared first on Kitchen Treaty.

There’s a joke here in the Pacific Northwest that summer doesn’t start until after the Fourth of July. Usually that’s true, weather wise, but this year we’ve had some surprisingly sunny days in May and June.

I’ll take it.

Today I’m sharing one of my favorite parts of summer and the Fourth of July: Food in red, white, and blue. I mean, it’s important to eat patriotically, am I right?

It’s our civic duty.

Here, we’ve got a super simple red, white, and blue situation. It hardly warrants a recipe, but sometimes the simplest ideas resonate the most, so here we are.

For these granola parfaits, we’ve got strawberries, blueberries, vanilla yogurt (vegan if you prefer), and granola.

And then a few star-shaped strawberries for topping, because America!

I love that this parfait makes for a super easy, fruit-packed, satisfying breakfast. I’m actually thinking I’m going to want to do this patriotic thing all year long.

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Granola Parfait

So easy, it doesn't really need a recipe, but here it is! Strawberries, blueberries, granola, and yogurt (vegan if you prefer), layered up and decorated with star-shaped strawberries. I'm seeing fireworks!

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 parfait

Author Kare

Ingredients

• 3/4 cup chopped strawberries about 6 medium strawberries
• 1/3 cup fresh blueberries
• 1 5-ounce container vanilla yogurt (or vegan yogurt)
• 1/3 cup of your favorite granola

Optional garnish:

• The sides of a large strawberries sliced off and cut with a tiny star-shaped cookie cutter
• 4-5 extra blueberries

Equipment:

• 1 12-ounce glass or mason jar (I love these quilted mason jars for parfaits [affiliate link])

Instructions

• Add half the granola to your cup or jar, then half the strawberries and blueberries. Spoon half the yogurt over the top. Layer again with granola, then berries, then remaining yogurt. Top with star-shaped strawberries and blueberries if desired. Serve with a long spoon.

The post Simple Granola Parfait with Yogurt & Berries appeared first on Kitchen Treaty.

Between that plant-based breakfast challenge and the fact that I often find myself trying (unsuccessfully) to dig up a quick breakfast when I’m out and about, I was pretty excited to discover Starbucks’ new menu item, Strawberry & Toasted Almonds Overnight Grains.

It’s steel cut oats, quinoa, and chia seeds all swimming in creamy coconut milk, then topped with fresh strawberries, toasted sliced almonds, and crunchy shaved coconut chips.

It’s delicious and satisfying and plant-based and has a decent amount of protein and, well, you probably know what’s next … I just had to figure out how to make it at home so I could have it whenever I wanted (without spending as much cash).

I thought this one would be pretty easy to replicate, but it actually wasn’t! For one, it’s not like your typical overnight oats recipe – you actually have to cook the grains first. So it’s not just mix, chill, done – it requires a bit more work up front.

But if you’re all about meal-prepping, this one hits all the right notes. Just a bit of up-front investment + super easy peasy when it actually comes time to eat. Perfect for the busy school year staring us in the face (how is that possible?!)

Second, in order to maintain the creaminess, it requires a lot more coconut milk than I originally thought it would! Two cans’ worth. And you need to stir it in after you cook the oats. I tried cooking the oats directly in the milk thinking it would be uber-creamy perfection but after chilling it was just too thick. I didn’t want thick. I wanted creamy.

(The good news? All this recipe testing meant that I had my plant-based, protein-packed breakfast taken care of for many days in a row!)

Overnight oats is one of my favorite camping breakfasts, so last time we went out, we took some mason jars of these Strawberry & Toasted Almonds Overnight Grains with us. LOVE! Stow the grains in the RV fridge or ice chest, pop ’em out come breakfast, top with sliced strawberries, coconut chips, and almonds and voila. A power-up breakfast that requires zero work (at least, not at breakfast time).

More Oatmeal Recipes

• Berry Baked Oatmeal
• Pumpkin Baked Oatmeal 
• Mango Oatmeal
• Apple Gingerbread Oatmeal
• Slow Cooker Pumpkin Oatmeal
• Carrot Cake Oatmeal
• PB&J Overnight Oats
• Blueberry Oatmeal

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Strawberry & Toasted Almonds Overnight Grains Recipe

Made with steel-cut oats, quinoa, chia seeds, and coconut milk, this make-ahead breakfast is utterly creamy and wonderfully hearty. Inspired by Starbucks’ recent menu item of the same name.

Course Breakfast

Cuisine American

Keyword overnight oats

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 329kcal

Author Kare

Ingredients

• 1 cup steel cut oats
• 1/4 cup red quinoa rinsed
• 3 1/2 cups water
• Pinch sea salt
• 2 (14-ounce) cans lite coconut milk
• 2 tablespoons chia seeds
• 3 tablespoons honey or pure maple syrup) (+ more to taste if desired
• 2 teaspoons vanilla bean powder or 1 teaspoon pure vanilla extract
• 1 cup strawberries sliced
• 1/2 cup sliced toasted almonds*
• 1/4 cup coconut chips

Instructions

• Add water to a large saucepan set over medium-low heat. Stir in the oats, quinoa, and salt. Cook on medium-low, uncovered, until the grains are just tender and the water has evaporated, 15-20 minutes.
• Remove from heat. Stir in the coconut milk, chia seeds, honey or maple syrup, and vanilla. Taste and add additional sweetener if desired. Allow to cool, then pour into eight separate containers (about 1 cup per container). I like to use mason jars because they have lids + they’re sturdy and portable. Seal and refrigerate (it should keep for 4-5 days).
• At the time of serving, top with strawberries, almonds, and coconut chips. Eat directly out of the jar or pour into a bowl – your preference!

Notes

* To toast the almonds, heat the oven to 325 degrees Fahrenheit. Spread raw sliced almonds in a thin layer on a rimmed baking sheet. Bake, stirring once or twice, just until some pieces begin to turn lightly golden – about 5-6 minutes. Remove from oven and let cool.

Vegan option:

Use pure maple syrup instead of honey.

Nutrition

Serving: 1cup | Calories: 329kcal | Carbohydrates: 40g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Sodium: 10mg | Potassium: 251mg | Fiber: 8g | Sugar: 11g | Vitamin C: 14mg | Calcium: 102mg | Iron: 3mg

The post Strawberry & Toasted Almonds Overnight Grains Recipe (with Oats & Quinoa) appeared first on Kitchen Treaty.

Packed with omega-3s, chia seeds can soak up about 10 times their size and weight in liquid. Which is not only intriguing, but convenient, too! Because they develop a gelatinous coating after soaking in all of that liquid, and that makes chia seeds a most excellent thickener.

Just look to this plant-based powerhouse when you want to create a unique and healthy spin on puddings, smoothies, and – yep, you guessed it …

Chia Seed Jam!

ESPECIALLY jam.

Why Try Making Chia Seed Jam?

Chia seed jam is one of my favorite ways to enjoy summer berries and stone fruits.With just fruit, a surprisingly small amount of sweetener, and chia seeds, you can make a delicious and healthy “jam” that you can enjoy now or stash in the freezer for later.

No pectin, no hours of stirring, no cup after cup of sugar, no praying to the jam gods that your batch doesn’t fail. (In fact, it doesn’t need any sugar at all to gel!)

If you’ve never made it before, you might just be shocked and awed by chia seed jam and all of its awesomeness.

The only downside is, in my opinion, the fact that you can see the chia seeds in it – that might bother a few folks. That photo above, for instance, is strawberry chia seed jam. It looks like raspberry jam with those seeds, but nope!

One thing you can do is puree your jam to help smooth it out a bit. But here in our house, we don’t mind the seeds.

So are you ready to learn how to can make chia seed jam? Let’s do this thing! First, I’ll share my basic formula for chia seed jam; then, I’ll break it down step-by-step.

The Formula for Chia Seed Jam

The general formula I start from when making chia seed jam is:

• 1 pound fruit 
• 1/4 cup sweetener (optional)
• 2 tablespoons chia seeds

From there, I might add a bit more sweetener or more chia seeds to get the right sweetness and thickness. It all depends on the type of fruit you use, but this formula always gets me pretty close.

Step-by-Step Guide to Making Chia Seed Jam

1. Prepare Your Fruit

Sort through your fruit or berries and make sure it’s in good shape – not underripe or past its prime. Wash, hull, and quarter strawberries if you like; clean blueberries and discard any stems; peel, pit, and dice stone fruit. You get the gist.

2. Cook the Fruit

Add your fruit of choice and sweetener (if using) to a pan over medium heat. I like adding about 1/4 cup of honey or pure maple syrup per 1 pound of fruit as mentioned above. You can start with no sweetener at all if you think your fruit is sweet enough and add it later on too, but if the fruit seems too dry on its own, just add a small splash of water to get the cooking process going. (Have I mentioned this jam is super unfussy?)

Bring the fruit to a boil and let it cook until it liquifies, about 5 to 15 minutes, depending on the fruit. If needed, carefully mash the fruit with a potato masher or fork until it’s at a consistency that looks good to you.

At this point, you can taste your jam and see if you want to add a bit of sweetener. Add it in and stir until it tastes just right. And then …

3. Add Chia Seeds

Stir in two tablespoons of those glorious chia seeds and remove from the heat. And then? Just let it sit so that the chia seeds can work their magic, transforming into an incredible fruit spread.

After about 10 minutes, your chia seed jam should have thickened up fairly well (and keep in mind that it will continue to thicken as it cools). But if the jam seems a bit thin, just add another tablespoon of chia seeds and let it sit for another 10 minutes until thick. Don’t worry – it’s really hard to screw this stuff up!

4. Cool, Store, and Enjoy!

Eat your chia seed jam just like you would any other jam. I love a dollop of chia seed jam on top of my oatmeal or swirled into yogurt.

And, of course, slathered on a big ol’ slice of bread.

Yummm.

To store your jam, place it in an airtight jar with a lid and refrigerate for up to two weeks.

And that’s it! Are you a convert like I am? I’d love to hear how you like it – scroll on down and leave a comment and rating below!

And here’s the printable recipe.

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Chia Seed Jam

No fuss, no muss – this fruit spread is so easy to make and nearly impossible to screw up. Plus, it’s fresher tasting, calls for very little sugar, contains nutritional-powerhouse chia seeds, and have I mentioned it is SO EASY?!

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 20

Calories 26kcal

Author Kare

Ingredients

• 1 pound fruit strawberries, blueberries, blackberries, raspberries, plums, pears, peaches, or a mix!
• 1/4 cup sweetener of choice I like honey, pure maple syrup [grade A], and agave syrup more or less to taste*
• 2 tablespoons chia seeds

Instructions

• Clean fruit, removing stems/seeds as needed, and cutting into smaller pieces if large.
• Place a medium saucepan over medium heat. Add the fruit and sweetener (if using – start with a little; you can always add more later). If you’re not using sweetener and your fruit is relatively dry, try adding a small splash of water to get the fruit going.
• Heat fruit, stirring occasionally, until it comes to a boil. Let it continue to boil until it begins to break down and form a sauce, 5-15 minutes depending on your fruit. If nccessary, carefully mash fruit with a fork or potato masher until it reaches the consistency you’d like.
• Taste and add more sweetener if desired, a little at a time.
• Stir in the chia seeds and remove from heat. Let sit until thick, about 10 minutes. If it seems a little too thin, stir in another tablespoon of chia seeds and let it sit for another 10. minutes. (Keep in mind that he jam will continue to thicken as it cools.)
• To store, place in an airtight container and refrigerate for up to two weeks. Can also be frozen for up to two months.

Notes

Nutrition information calculated using strawberries and honey.

* I’ve also made this without any sweetener at all – it all depends on your taste and the type of fruit you use!

Preservation note:

I do not recommend canning this jam – I don’t know how much the chia seeds might throw off the pH of the jam which, in a nutshell, could lead to bad things. I do like to keep small batches in the freezer to pull out once summer is long gone.

Nutrition

Calories: 26kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.04g | Trans Fat: 0.002g | Sodium: 1mg | Potassium: 42mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3IU | Vitamin C: 13mg | Calcium: 11mg | Iron: 0.2mg

The post How to Make Chia Seed Jam with Any Fruit You Have appeared first on Kitchen Treaty.

We’ve all seen these cakes, right? A staple of Independence Day barbecues everywhere, these cakes feature white frosting with rows of strawberries forming the stripes and blueberries in a square in the upper left.

Right around this time of year, every year, I have a jonesing to make a red, white, and blue dessert. One of these fancy-schmancy American flag cakes is always one of the first things to come to mind, though I never quite get around to it. Because lazy. But this year, I was determined to make it happen.

But because I don’t eat dairy, I wanted to make a version that could easily be made vegan. So I started with a wacky cake base. Wacky cake is that classic depression-era chocolate cake that’s already vegan because it’s made without milk and eggs. (We actually grew up calling it crazy cake, and it was my very favorite dessert. Yummmm … just warm-out-of-the-oven square of crazy cake with a generous dollop of Cool Whip … okay, I’m back.)

When you make this American flag cake, you start with flour, baking soda, cocoa powder, and sugar. Then, make indentations in the dry ingredients and add vinegar, oil, vanilla, and water and stir it all together.

I wanted this cake to be big so there would be room for all those strawberry stripes. So I spread a big ol’ batch of wacky cake batter into a large rimmed baking pan and baked it all up, Texas sheet cake style.

After it cools, we’ve got that buttercream (seen in a big giant pile up there).

This is where the vegan substitution comes in, if you like – just swap out the butter for Earth Balance sticks, use plant-based milk, adjust the powdered sugar if needed, and there you go. A vegan American flag cake! Because vegans should get to eat flag cake too.

After spreading out and smoothing that glorious layer of buttercream (this one was made with Earth Balance and looks incredible, right? It is!)

Anyway, after smoothing out the buttercream, I like to mark the upper third of the cake. This is where the blueberries will go; strawberry stripes, all around that.

I also like to use my offset spatula to draw “stripe” lines in the cake (bonus: this also helps to smooth out any errors or strawberry-row adjustments you had to make along the way). But the lines are totally optional.

Because it’s made in a shallow sheet pan, this makes a cute, thin little cake. I love it this way – more area on the top means more berries. And the berries + the vanilla buttercream + the moist chocolate cake = deee-eee-eeee-llllicious.

I wasn’t quite sure what to name this thing, by the way. I wanted to pay homage to the wacky cake base, and I was really tempted to call this a Wacky American Flag Cake. We Americans can own our personal wackiness as well as our wacky cake, right? As I was discussing the name with my guy, our 5-year-old piped in.

“Hey, I know what to call it!”

“What?”

“A blertren!”

Um. American Flag Sheet Cake it was. A bit boring, but less potentially offensive overall – and just a bit more descriptive than “blertren.”

Happy Fourth of July!

Oh, and thank you to my gal for her assistance making the cake and thanks to my guy for being willing to model it. 🙂

More Sheet Pan Recipes

• Sheet Pan Tofu & Veggies
• Sheet Pan Vegetarian Breakfast Hash
• Crispy Sheet Pan Gnocchi with Veggies & Sausage

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American Flag Sheet Cake

Moist chocolate sheet cake smothered in vanilla buttercream and decorated with berries. This festive flag cake is as cute as it is delicious. The cake itself is already vegan; the buttercream can easily be made vegan too!

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Total Time 55 minutes minutes

Author Kare

Ingredients

Chocolate wacky cake base:

• 2  cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2  cup cocoa powder
• 1 1/2  teaspoons baking soda
• 1 teaspoon fine-grain sea salt or table salt
• 2  teaspoons pure vanilla extract
• 2  tablespoons white vinegar or cider vinegar
• 1/2 cup vegetable oil or melted coconut oil
• 1 1/2 cups water

Vanilla buttercream:

• 2 sticks unsalted butter, room temperature 1 cup) (or Earth Balance buttery sticks for vegan version
• 4 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons milk

Berry topping:

• 6 ounces about 1 cup or 1/2 pint fresh blueberries, washed and dried
• 32 ounces about 6 cups, 2 pounds, or 2 1/2 pints fresh strawberries, washed, hulled, halved, and patted dry

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease a 13″ x 18″ rimmed baking sheet – spray with your favorite non-stick spray or wipe down with a bit of oil.
• In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Stir with a whisk or a wooden spoon to combine.
• Using the back of a wooden spoon, make three indents in the flour mixture. Into one indent, pour the vanilla. Into the second, pour the vinegar. Into the third, add the oil. Pour the water over the top. Stir well until combined.
• Spread the batter in the baking sheet and, using an offset spatula, spread the batter to the edges of the pan, making it as level as possible. Bake for 14-17 minutes; until the sides have pulled away from the edge a bit and a toothpick inserted into the center comes out clean. Pull the cake out of the oven and set on a wire rack to cool completely.
• While the cake cools, make the buttercream frosting. Using a stand mixer or hand mixer, whip the butter until smooth. Add a cup of powdered sugar and mix in at low speed. Add remaining powdered sugar, a cup at a time, and mix until smooth. Add the vanilla and the milk. Mix until smooth and an easily spreadable consistency. If too thick, add more milk – just a teaspoon at a time, as it thins out easily. If too thin, add more powdered sugar.
• Once the cake is completely cool, frost it with the buttercream – simply smooth it all over the top in a thin, even layer.
• Now, it’s time to decorate! Visually divide the cake into thirds and, in the top third, fill in with rows of blueberries. Add rows of halved strawberries next; the amount of stripes depends on the size of your strawberries, so just eyeball it, and if you need to adjust the berries, you can use the tip of the offset spatula or the tip of a spoon to create stripes in between the rows of berries.
• Serve as soon as possible; it can be made ahead of time, but the strawberries will probably start to leak after awhile, so keep that in mind.

Notes

Make ahead: You can bake the sheet cake ahead of time (just cover with plastic wrap and keep at room temp until you’re ready to frost). I recommend frosting and adding the berries as close to serving time as possible. The sugar in the frosting brings out some of the juices in the berries, so if it sits for awhile, the strawberries start leaking a bit.

Vegan/dairy-free option:

The cake recipe is already vegan; to make the frosting vegan, use Earth Balance for the butter and almond or soy milk instead of dairy milk.

The post American Flag Sheet Cake appeared first on Kitchen Treaty.