Strawberry Breakfast Spread Food

STRAWBERRY SPINACH SALAD BREAKFAST WRAP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet and toast until fragrant, tossing a couple of times to ensure even browning, 5 to 8 minutes.
• Combine strawberry slices and coconut sugar in a small bowl. Let stand for 5 minutes, stirring occasionally.
• Mix together yogurt, lime juice, and honey to make the dressing.
• Spread the dressing over the lavash bread. Top with spinach, strawberries, bacon, walnuts, and chia seeds. Roll up the wrap and cut in half.

STRAWBERRY SPREAD

Steps:

• Place cottage cheese and preserves in food processor or blender container; cover. Process until well blended.
• Serve as a spread for split bagels, muffins, toasted bread slices or other breakfast breads.

5-INGREDIENT STRAWBERRY BREAKFAST PASTRIES RECIPE - (4.4/5)

Steps:

• Preheat the oven to 400ºF. Line a baking sheet with parchment paper or a Silpat. Cut the puff pastry into six rectangles by following the perforations in the dough to first cut the sheet into three long rectangles and then cut each rectangle in half to form two smaller rectangles. Transfer the pastries onto the baking sheet, arranging them at least 1-inch apart. Lightly score the dough by cutting a border 1/2-inch from the edges (do not cut through the pastry). Prick the center of the pastry several times with a fork. In a small bowl, stir together the cream cheese and strawberry jam. Place a dollop of the cream cheese mixture in the centers of each pastry and spread it within the scored area. Top the cream cheese with the sliced strawberries. Whisk together the egg with 1 tablespoon water. Brush the edges of the pastry with the egg-wash then bake the pastries for 15 to 17 minutes until golden and puffed. Remove the pastries from the oven oven, dust with powdered sugar (optional) and serve.

STRAWBERRY BREAKFAST SHAKES

Steps:

• In a blender, combine the first five ingredients; cover and process mixture until smooth and thickened. Pour into chilled glasses. Garnish with whole strawberries. Serve immediately.

STRAWBERRY OATMEAL BREAKFAST BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x12-inch baking dish.
• Remove the green tops from strawberries using the tip of small, sharp knife or strawberry huller. Place the berries cut-side down on a work surface and cut in half. Slice each half lengthwise 3 to 5 times before turning and cutting across in a nice, uniform dice.
• Combine diced strawberries, lemon juice, sugar, and cornstarch in a mixing bowl and stir until thoroughly combined and the cornstarch disappears. Set aside until needed.
• Combine oats, all-purpose flour, whole wheat flour, brown sugar, salt, and ginger in a mixing bowl. Pour in melted butter and stir thoroughly until dry ingredients are evenly coated.
• Transfer 60% of the oatmeal mixture into the prepared baking dish and spread out into an even layer. Press the mixture down with the back of a spoon or spatula to compress slightly.
• Place strawberries over the top using a slotted spoon. Do not press down. Reserve any accumulated juices in the bowl. Top with remaining oatmeal mixture and press down lightly with the back of a spoon or spatula. Drizzle reserved juices on top.
• Bake in the preheated oven until the top is golden brown, about 45 minutes. Press the top down with a spatula to compress slightly. Let cool completely, about 1 hour. Cut into bars and serve.

STRAWBERRY YOGURT SPREAD

Steps:

• Drain the yogurt overnight with cheesecloth or papertowel.
• Blend strawberries in food processer until it is in puree texture but not liquid.
• Mix in stevia.