Strawberry Granola Crunch Clean Eating Food

STRAWBERRY RHUBARB CRUNCH

Steps:

• Preheat the oven to 350°F
• In a large bowl, combine the flour, brown sugar, oatmeal, butter, sugar, and cinnamon.
• Mix until crumbly then press half of the mixture into a greased 9"x13" baking pan.
• Cover with the rhubarb and strawberries.
• In a small saucepan, heat the water, cornstarch, and vanilla over medium-low heat until thick and clear, stirring often. This should take about 5 minutes.
• Pour over the rhubarb/strawberry layer.
• Top with the remaining crumb mixture and bake for 60 minutes.

STRAWBERRY GRANOLA

Steps:

• Heat the oven to 300 degrees and set one rack in the middle of the oven. Line a large baking sheet with parchment paper and set aside. In a large bowl, mix together oats, almonds, coconut chips (if using) and pepitas.
• In a small saucepan, combine honey and sugar. Stir over medium heat until mixture starts to simmer and sugar dissolves, 1 to 2 minutes; turn off heat. Stir in coconut oil, red-pepper flakes and salt. (If coconut oil is solid, allow it to fully melt.) Fold warm liquid mixture into oat mixture until well combined. Spread oat mixture evenly on the lined baking sheet.
• Bake granola on the middle rack for 15 minutes. Remove the baking sheet from the oven, leaving the oven on, and stir granola to redistribute any bits along the edge into the center and vice versa. Bake until oats, nuts and coconut chips are deeply toasted and have a light sheen, an additional 20 to 25 minutes.
• Let granola cool on tray, at least 1 hour. Stir in freeze-dried strawberries, which will break up a bit as you mix them in. (Makes 5 cups.) Serve granola over yogurt and jam, if desired. Granola keeps, in an airtight container, for 2 weeks at room temperature.

STRAWBERRY CRUNCH

Steps:

• Wash strawberries and set aside 6 for decoration.
• Hull remaining strawberries and put in large bowl.
• Add the cointreau and crush strawberries lightly with fork.
• Whip the cream until thick.
• Fold into strawberry mixture.
• Lightly crush meringue with your hands (leaving a little for decoration) and add to strawberry mixture.
• Gently fold in with a rubber spatula until evenly mixed.
• To Serve-----------------.
• Pile into 6 fancy wine glasses and place remaining meringue over top.
• Place fanned out strawberry on each dessert.

STRAWBERRY GRANOLA CRUNCH (CLEAN EATING)

Steps:

• Preheat oven to 325°F Line a baking sheet with parchment or silpat.
• Place the nuts into a small food processor and pulse to crumble (if you don't have a food processor, you can use a Ziploc bag and a rolling pin). Don't overdo it, you don't want them finely ground, just lightly chopped/crushed.
• In a medium sized bowl combine the chopped nuts, oats, and cinnamon. Stir to combine and set aside.
• Place the fresh strawberries, honey, and vanilla in a small food processor (or blender) and blend until pureed. Pour into oat/nut mixture. Toss/stir to combine.
• Line a baking sheet with parchment paper or a silpat. Spread the granola in a single layer on top. Bake for 20-25 minutes, stirring every 5-7 minutes. Don't be concerned if the granola seems mushy. Remove from the oven and let it sit and cool for one hour.
• After the granola has cooled and become crunchy, fold in dried cranberries and store in a Ziploc bag. Enjoy as a cereal, snack, or over ice cream.

STRAWBERRY CRUNCH

Steps:

• Preheat the oven to 375 degrees. Spray a 9" x 9" baking pan with cooking spray.
• Rinse and dry berries. Cut off the tops and slice into four pieces. Put in a medium bowl.
• Pour lemon juice onto the berries. Add the sugar and all purpose flour to the bowl and stir. Place strawberry mixture in the baking pan.
• To make the topping, mix the whole wheat flour, oats, brown sugar and cinnamon in a large bowl. Cut the cold margarine into 1/4" slices and put them into the bowl.
• Cut the ingredients into eachother, making sure the mixture is still moist.
• Sprinkle the topping over the strawberry mixture.
• Bake for 20 minutes or until the fruit mixture is bubbly.