Cinnamon Quick Bread…Two Ways!!!

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Cinnamon Strawberry and Cinnamon Strawberry & Blueberry!!

I always have strawberries in the freezer for my kale smoothies 🙂 I will buy various fresh fruit, clean it, cut it up and freeze it, then I always that it on hand 🙂

So I was trying to think of a quick bread to make and well the strawberries came to mind, when I was testing my double batch (so I could give to family and friends) I was a little heavy handed with the cinnamon…but I have to admit it was pretty good and I got great reviews 🙂

I recently got some Coconut sugar and I had been wanting to use it, so I try it again but this time with blueberries, coconut sugar, coconut oil and whole grain pastry flour, this one is a little healthier for you 🙂

Here are both recipes, make both or just one of them…they both are Great!! 🙂

1st – Cinnamon Strawberry

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2 bowls, one wet, one dry

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whisk each individually, add strawberries to wet

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mix together

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then mix in the dry

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put into loaf pans and bake

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Cinnamon Strawberry Quick Bread

  • Difficulty: easy
  • Print

2 1/2 cups fresh strawberries, cut in quarters (if frozen, let thaw)
3 1/4 cups all-purpose flour
2 cups white sugar
1 1/2 tsp. baking soda
1 1/2 – 2 tbsp. cinnamon
1 1/2 tsp. salt
1 1/4 cups canola oil
4 eggs

Preheat oven to 350 degrees, spray two 9×5 inch loaf pans or 5 mini loaf pans.

In a large bowl add flour, sugar, cinnamon, salt and baking soda, whisk until fully combined.

In a med bowl whisk together eggs and oil; fold in strawberries, then pour into flour mixture and fold together just until combined.
Scoop into loaf pans and bake.

For mini pans bake 30 – 35 minutes for larger loaf pans 45 – 50 minutes, always check at first time by inserting a toothpick in the middle and if it comes out clean it is done.

2nd more healthy for sure – Cinnamon Strawberry Blueberry

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whisk dry in one bowl, add blueberries, toss around to coat

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mix wet with strawberries

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then add to dry

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put into loaf pans and bake

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Loaf is much darker because of the coconut sugar

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Cinnamon Strawberry Blueberry Quick Bread

  • Difficulty: easy
  • Print

2 cups fresh strawberries, cut in quarters (if frozen, let thaw)
1 cup blueberries
3 1/4 cups whole grain pastry flour
2 cups coconut palm sugar
1 1/2 tsp. baking soda
1 1/2 – 2 tbsp. cinnamon
1 1/2 tsp. salt
3/4 cup canola oil
1/2 cup coconut oil in liquid state
4 eggs

Preheat oven to 350 degrees, spray two 9×5 inch loaf pans or 5 mini loaf pans.

In a large bowl add flour, sugar, cinnamon, salt and baking soda, whisk until fully combined, toss in blueberries and mix around to coat.

In a med bowl whisk together eggs and canola oil; then whisk in coconut oil, if you need to heat a little to melt then do so, just let cool down first before adding it to egg mixture, fold in strawberries, then pour into flour mixture and fold together just until combined.
Scoop into loaf pans and bake.

For mini pans bake 30 – 35 minutes for larger loaf pans 45 – 50 minutes, always check at first time by inserting a toothpick in the middle and if it comes out clean it is done.

Enjoy both these recipes I hope you make them both!!! 🙂

 

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Strawberry Bruschetta

1 Comment

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A friend of mine was coming over because we were going to go see Theresa Caputo – The Long Island Medium.  She was in town doing a show, and if you know who she is or watch her show then you know who I’m talking about, no we did not get read.
But the show was much more then that, it was great experience and I’m happy for the people who came and might have gotten a glimmer of hope and peace.

And since we were not going to be having dinner, I thought maybe a little appetizer and a glass a wine before hand would be nice.

I had been thinking of this recipe and how I wanted to make it a little different then other recipes…well it came to me…maple syrup 🙂

(you can see from the pictures I cut the recipe in half, the recipe below is the full recipe)

Ingredients

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Dice the strawberries

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add balsamic vinegar and maple syrup

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add a pinch of salt and stir, let set for 1 hour

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add maple syrup to ricotta and a pinch of salt, stir

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Slice your baguette, brush with olive oil, bake to brown

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till light brown

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stack your basil leaves on top of one another, and roll like a cigar

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Chiffonade

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Ready to assemble 

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spread ricotta, then top with strawberries

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then basil….One done 🙂

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The rest done 🙂

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Recipe – makes 18 – 20 pieces

14 strawberries, diced (1 1/4 cup)
2 tbsp. plus 1 tsp. maple syrup
2 tbsp. good balsamic vinegar
 couple pinches of salt (I used Kosher)
1 cup ricotta cheese 
18 – 20 slices of a baguette
olive oil
Fresh Basil, chopped

In a small bowl add diced strawberries, vinegar, 2 tbsp. maple syrup and a pinch of salt, stir to fully coat all the strawberries, set aside for for 1 hour, stirring about every 20 minutes. You can leave longer, the strawberries will start to release their juices, this is a good thing since we will be using all the left over juice.

In another small bowl add ricotta and remaining maple syrup, along with a pinch of salt, stir to fully combine, keep in refrigerator until ready to use.

Take slices of baguette and brush with olive oil and bake on a baking sheet at 400 degrees until lightly brown.   Let cool.

Putting them together, divide ricotta among the slices of bread and spread over top, top ricotta with strawberries, but try not to get too much of the juice, you can drain, but reserve the juice for a tip later in this post.

Take you basil leaves and stack them on top of one another and roll like a cigar, take your knife and slice roll (like in photo above), this is called Chiffonade.

Top the strawberries with a few pieces of the basil and serve with the beverage of your choice…ours was some Sweet Strawberry Wine 😛

These were so delicious, what great appetizer for a party or a great dessert after a summer meal.  It’s light and it really it the spot 🙂

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Okay now I told you to keep the juice from the strawberries…which is now Strawberry Maple Balsamic Vinegar
Which you can put on a salad like I did, or you can whisk in a 1/4 cup of extra virgin olive oil as well and toss with your lettuce or mixed greens.
This would be great on a salad with sliced strawberries and candied pecans too!!

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