Fresh Strawberry Coconut Custard Pie

Yes, yet another strawberry pie to tempt you with. I made this pie a few weeks ago and realized I never shared it! What! How could that be? I only wish I could share a slice of pie with you as well. Sharing this simple recipe will have to do I guess. This pie was made with the remaining fresh sweet strawberries I had laying around the kitchen a few weeks ago. Ahhhh, love. 

And now strawberries seem like ancient history with Michigan's blueberry season starting this week. Buuuuut, before we go there...Which I can't wait...(I picked 13 pounds this morning!) I must share this recipe before it's lost in time.

So, here's the 4-1-1 behind this recipe. I wanted to experiment more with agar powder and was dreaming about a yogurt pie that my mom used to make a lot when I was a kid. It was super simple with a graham cracker crust, yogurt, cool whip and fruit. So, yes, if you are into using some of those ingredients I bet you can google a recipe like that out there, but I really wanted to try and keep my pie naturally gluten-free, fresh, clean and just as yummy too!

I used my easy oat-coconut pie crust again because it just always works perfect with fresh fruit or refrigerated pie. Plus it is super simple and easy to make too! Sometimes when you find something you really like, you just keep going with it, ya know? Well, yeah. But I guess this is a new revelation for me because I seem to always be trying something new. Thankfully this simple pie has kept me grounded  as well because I didn't need to venture too far from some of my most favorite ingredients. Gluten-free oats and local honey, plus fresh strawberries with an extra topping of coconut cream- simple summer deliciousness!

Fresh Strawberry Coconut Custard Pie Recipe

(gluten, dairy, soy and nut-free)

Crust:

1/2 cup certified gluten-free oats

1/2 cup of shredded unsweetened coconut

1 1/4 cup of certified gluten-free oat flour ground (1 cup of oats in ground in high power blender to make 1 1/4 cup of flour)

2 TB of honey or maple syrup

dash of sea salt

1/3 cup of organic extra virgin coconut oil

In a mixing bowl, mix the oats, coconut, salt and flour all together well and then add the honey and coconut oil and mix with a fork. You should get a sticking pie crust batter that you will use your hands to press into a 9 inch glass pie pan. You will have to pressed firmly up to the tops of the pan and press firmly along the bottom. It doesn't have to be perfect looking, but do try and make the crust spread evenly over the pan. Then bake the crust in a preheated 350 degree oven for 12-15 minutes until golden brown. You may need to press a fork up to the sides again after you pull from the oven while it is still hot if the crust slide down a touch while baking. Then, let the crust cool on the counter until it is cold.

Strawberry Coconut Custard Filling:
2 heaping cups of washed and diced strawberries (you could also use softened frozen berries)
4 limes juiced (1/3 cup of fresh lime juice)
optional: 1 ts. of lime zest
1/2 cup of raw local  honey
1 can of full fat coconut milk
2 1/2 ts. of agar powder

2 cups of washed fresh sliced strawberries for topping

In a medium saucepan, pour in the 3 cups of fresh or frozen berries and the fresh lime juice. Keep the heat on low heat. Cook for 10 or so minutes until the berries break down and create a hot red juice along with the broken down berries. Then pour in the honey, can of coconut milk and sprinkle in the agar powder. Continue to cook of the low heat for another 5 minutes and then let cool for another 5-10 minutes before pouring into your already cooked and cooled pie crust. I think you could sub a packet of unflavored gelatin here if you prefer it, just make sure you mix the gelatin powder in a few TB of cold water first and then add it to the hot mix and stir in and coo together well.

Then right after you pour the warm creamy coconut strawberry sauce into the pie crust you can wash and cut 2 more cups of fresh strawberries and top the creamy pie mixture with fresh slices of berry. Make sure that you press the berry into the top of the pie so that it sinks into the custard after chilled. If your custard mix seems too warm and the berries are not staying put then put in the fridge for 5 minutes and pull out and then press the strawberry slices into the pie to have them stay put better.

Then, put the whole pie back into the fridge and let chill for 1-2 hours before serving. Also, you can chill a can of coconut milk if you want to make some coconut cream to top this pie with as well. Then when you are ready to serve, whip up the following coconut whipped cream to top.

Coconut Whipped Topping:

1 can of full fat coconut milk

10 drops of pure vanilla stevia extract (I used NuNaturals)

Chill the can of coconut milk for at least a few hours or speed up the process in the freezer. Then right before serving, open the can and scoop out the separated coconut cream on the top and pour all of the remaining coconut water in a separate container to keep and use for other baked goods or smoothies. After putting the coconut cream in a bowl with the stevia, use an electric mixer and whip up the cream for at least 3 minutes until you get peaks and a thicker cream. Then you can top the pie with this cream however you like. I scooped the cream into a Wilton's pipping bag with a star tip and squeezed out some cream stars over the pie. But you can top however you like- it will taste superb no matter how you top it :)

You can sub 1-2 TB of honey or maple syrup in place of the stevia. And if you want, prefer or like dairy you can use just regular whipping cream whipped up to perfection.

Then, all that is left is to serve up this perfectly chilled pie with a nice summer day. It should be stiff and creamy and cool enough to really enjoy after a hot day. Make sure that if you have leftover that you keep them under cover in the fridge for later snacking.

Seriously, don't over think this pie. Make it early in the day and have it ready for a treat after a simple summer meal of summer salads and veggies. A great ending to a perfect day.

Annnnnnddddd, happy summer days to you my friend, and I hope you find time to enjoy the simple joys of life, which would of course include some fresh strawberries and pie :)

Much love as always!

Homemade Honey Sweetened Strawberry Jam

After googling some strawberry jam recipes, along with some instruction from the pectin package, I came up with this super simple and delicious strawberry jam recipe. Not even sure I can take any credit here really... Just reporting what I did and sharing it with you all.

I wanted to use honey because raw honey mixed with fruit is just a fabulous match. Plus, honey to me seems like what a great grandma would do back in the day if she picked berries from her own field and collected honey from her own beehive. And, since I aspire to be an ol' great grandma someday ;) I decided that honey was my sweetener of choice for my jam. I know you can go sweetener-less or try even stevia extract or powder if you prefer, but I decided to try it this round with some local honey.

I bought this (Pomona's Universal Pectin). Which is pretty important if you plan on using no sugar, and want it to be like jam. Also, it has no preservatives but helps the jam stay fresh after being canned because of the amount of citric acid and pectin.

Homemade Honey Sweetened Strawberry Jam Recipe 
(all ingredients are in bold below)

First step, I washed and crushed 16 cups of whole strawberries (around 4 heaping quarts) with my bare hands (in two batches). Don't dice the strawberries because this will cause too much separation in your jam (berries on top, jelly on the bottom). Then I put the crushed berries in a very large (8.5 quart) pot on low heat with 4 squeezed limes over top and mixed through (or use 2 large lemons). Mix well and add some of the citrus zest if you prefer more flavor.

Second, add 1 1/2- 2 cups of honey to the warming strawberries. Then in the liquid of the lime juice and honey pour in 8 ts. of pectin powder (about the whole packet of the pectin which equals 8-9 ts. of powder) and 8 ts. of the calcium water solution (that is included in the pectin box mixed with water in a pint jar and then saved in the fridge for later use). Then mix well or use a whisk to guarantee that you mix all of the pectin and calcium water thoroughly into the strawberries.

Then after the strawberries start to bubble and boil, turn off the heat and let them cool for just a few minutes. Then pour the hot strawberry jam into 8 sterilized pint-sized jars or 16 8-ounce jars (that are ready to use on the counter on a clean towel). I use wide-mouth jars so to scoop out jam easier later on. Then use wet paper towel to clean the rims and sides and then use a magnetic top gripper and place each lid with the seal over the jam jar. Then use a towel and place each screw top on each lid and turn the screw top over the lid tight on the jar. Then in a traditional canning pot full of boiling water (or use a very large kitchen pot with boiling water) place 4-6 jars at a time and boil non-stop for 10 minutes. Make sure the jars are not touching and that they are submerged under the water by 2 inches.

After boiling for 10 minutes, then you can pull with a canning gripper utensil the HOT jars from the boiling water and place on a clean kitchen towel on an open space on the counter. Let cool for 8-10 hours and then check to see that the lids have sealed properly by not being able to snap or pop the lid into the jam. The lid should be stiff and not be able to make any sound when touched.

Keep in a cool place in the pantry to eat over the next year! Yummmmmmy.

You can obviously half this recipe if you do not want to make 8 pint-sized jars of jam. Or get another box of pectin and double the batch if you have the strawberries! I made 2 batches and have 16 jars to savour.

Then you can make this yummy biscuit recipe, or this one, or even this oldie, and top with some yummy homemade jam. Or use some of that jam with some leftover fresh strawberries to make this yummy dessert. Homemade strawberry jam without a huge sugar hit will make you so happy! Trust me, with fresh picked strawberries you do not need all that sugar. Honey is a very nice match to the strawberries and I love how it all turned out.

The best part is that I have lots of jam jars saved in the basement pantry to enjoy all winter long (here's to hoping I save enough for the winter months and don't eat it all before then!)

Well friends, that is how I made strawberry jam sweetened with honey and lime. What is your favorite way to make homemade strawberry jam, and what is your favorite gluten-free treat to top with some jam?

I hope you enjoy! And, if you haven't be able to get some of those fresh strawberries yet then I suggest you head to your local farmer's market very soon or even check out some local farms to see if you can pick your own before the season is gone. Hurry up though, because the season will be gone before you know it!

Much love as always!

Strawberry Jamberry Crumble Bars

I think I can call it quits. I have been picking strawberries all week long with a very busy and friendly 20 month old. We have been making our rounds to a few farms in the area and have picked around 75 pounds of berries all together. I froze about 40 pounds and made jam with about 20 and we ate the rest fresh in pies, smoothies and treats (I will share some of those recipes very soon). 

I am so glad that my son and I have been able to have fun and enjoy the process too.  There is something really healing about picking your own food. You have more ownership over each piece and you can find more appreciation for God's gift of good food from the earth. I would encourage you to do the same for your health...physically and emotionally as well. It is good for the mind, body and soul to connect with the Creator, earth and the food you eat. 

So, you see, after so many strawberries, I think I can call it quits as the 2012 strawberry season winds down this weekend. We can take a little break and wait until blueberry and raspberry season start up in a few weeks. Because Michigan has so many local farms to pick and buy your own berries I just can't sit around and watch the season slip by. It is what summer is all about at our home...

Eating your local produce has more vitamins and fresh quality because you don't have to wonder how long it has been sitting in a truck or refrigerated box in transit. I think anyone would agree that fresh from the plant just tastes better too. It must be all those fresh vitamins and antioxidants!  I am so thankful to live in a place where lots of fresh healthy farm produce is available. What a gift!

And what am I going to do with all these berries you ask?! Well, the frozen ones are reserved for mostly smoothies and other baked treats, and the jam is reserved for topping oatmeal, muffins, and other treats, and the fresh ones are just cute to have around for a few weeks and add to everything...like this yummy crumble dish. Super easy, only a few ingredients and its absolutely delish! Enjoy!

Strawberry Jamberry Crumble Bar Recipe 

(gluten, dairy, soy and nut-free)

Crust Crumble:

2 cups of freshly ground gluten-free oat flour

    *grind 2 cups of certified gluten-free rolled oats in a grinder or food processor to make flour*

1 cup of certified gluten-free rolled oats

1 cup of unsweetened shredded coconut

dash - 1/2 ts. of sea salt

3 TB of local raw honey or maple syrup

2/3 cup of organic extra virgin coconut oil

Put all of the ingredients in a large mixing bowl and mix well together with a rubber spatula or your hands. Then cut the batter in half and spread half of the dough in a 9x13 pyrex glass pan. Spread thin and press firm with a spoon or cup to evenly spread the crust over the whole pan. Then put the crust in a preheated 350 degree oven for 10-12 minutes until golden. Let cool for at least 30 minutes before adding the strawberries...

Strawberry Filling:

1 cup of homemade strawberry honey jam (I'll share my recipe version soon)

2 cups of thinly slices fresh strawberries

drizzle of honey and lime juice over the strawberries to give them a sweet juice

When the crust is cooled a bit then you can spread 1 cup of strawberry jam over the crust. I used homemade because I had it and it didn't contain cane sugar but honey. But you could use any of your favorite fruit jams if you prefer. Then after spreading jam, spread 2 cups of thinly sliced strawberries that had been sprinkled with lime juice and a drizzle of honey. 

Spread the berries over all the jam and then finally top the whole pan off with the remaining crust/crumble dough. You do not need to spread thin the crust on top, just crumble the topping with your fingers over the top.

Then bake in a preheated 350 degree oven for 30-35 minutes. Let cool completely if you want to cut into neat bars. Or scoop out the bars warm with some coconut ice cream or coconut whipped topping.

Enjoy with some iced sun-tea, outdoors or with friends! Delish!

These can be a bit messy and crumbly so you may take that into consideration. But every crumb is perfectly delicious and I hope you try out this super simple recipe before strawberry season escapes us!

Much love to you as always!

Fresh Strawberry Pie (gluten, dairy and nut-free)

Did I mention I picked 40 pounds of fresh strawberries this week? Well, I did, I'm crazy! And I will freeze most of them. But I also have been making honey sweetened jam, jello and jam, and smoothies with many of the adorable heart-shaped lovelies too. When it is the season for a fresh fruit I really try and make the most of it. There really is no better way to eat fruit than fresh-in-season and right from the vine, plant or tree!

And, I just couldn't wait another minute to share this recipe. It is a revised "healthy" version to the traditional fresh strawberry pie that you can see advertised in the ol' ma and pop diners in the US. A traditional summer treat. I went to researching what was made in those pies and some were made with a lot of sugar, butter and cream. And, some were also made with strawberry flavorings and red dye. I was in shock! Why on earth would you need to add flavor and dye to fresh strawberries?! They are glorious and divine just by themselves and I would be super happy to just eat them as is right off the plant. 

So, yeah, I did my researching and came up with using some healthy alternative ingredients to make this treat. I used agar powder to help gel the fresh strawberries with a nice honey-sweet sauce. Agar powder is derived from an algae seaweed that offers lots of nutritional value and fiber too. And it may look like you are indulging in some super sweet treat, but this pie just brings out the already amazing flavors of fresh berries, coconut and honey. It can also be made with Grass-Fed Gelatin, which is a great health supplement as well, read here to learn more.  This pie is my take on what a fresh strawberry pie should taste like and if you can get your hands on some fresh ripe strawberries- then don't think twice on making this summer treat! And, after you make it once, you'll see why I almost double this recipe every time I make it :)

Fresh Strawberry Pie Recipe 

(gluten, dairy, soy and nut-free)

Crust:

1/2 cup gluten-free oats

1/2 cup of shredded unsweetened coconut

1 1/4 cup of gluten-free oat flour ground (1 cup of oats in ground in high power blender to make 1 1/4 cup of flour)

2 TB of honey or maple syrup

dash of sea salt

1/3 cup of organic extra virgin coconut oil

In a mixing bowl, mix the oats, coconut, salt and flour all together well and then add the honey and coconut oil and mix with a fork. You should get a sticking pie crust batter that you will use your hands to press into a 9 inch glass pie pan. You will have to pressed firmly up to the tops of the pan and press firmly along the bottom. It doesn't have to be perfect looking, but do try and make the crust spread evenly over the pan. Then bake the crust in a preheated 350 degree oven for 16-18 minutes until golden brown. You may need to press a fork up to the sides again after you pull from the oven while it is still hot if the crust slide down a touch while baking. Then, let the crust cool on the counter until it is cold.

Fresh Strawberry Filling:

1 pound of fresh hulled whole strawberries 

        + 1 cup of chopped fresh strawberries

2 TB of fresh squeezed lemon juice

pinch of lemon zest

1/3-1/2 cup of local honey

1/2 cup of water

1 1/2 TB of agar powder or  use 1 1/2 TB of gmo-free plain gelitan (Great Lakes Brand)

When you crust is cooled, the you can place 1 pounds of fresh picked and hulled strawberries face down into the pie crust. Then set aside in the fridge or freezer to make the liquid sauce to pour over the berries in a small saucepan. 

First, put your chopped strawberries and lemon juice in the pan and let cook down for a few minutes on low heat, then add your honey and water and keep simmering. Lastly add the agar powder and stir quickly to keep from clumping. Let cook on low heat for up to 5 minutes until the strawberries are cooked down and the liquid is hot. 

 If you use gelatin then you must mix the gelatin with 1/4 cup of water in a separate bowl first for it to "bloom" then you can add it into the strawberry sauce after a few minutes and you will have to stir well with the heat off while it melts into the rest of the sauce. So it has one step more, but both can be used the same way.

Lastly pour the warm strawberry sauce over the fresh whole strawberries already in the pie crust. Use a spoon or brush to coat all the tops of the strawberries, and it make take up to 5 minutes to let cool and set and you will have to re-arrange the strawberry tops to be straight. Then place in the fridge and chill for 3 hours before serving. 

Coconut Whipped Topping:

1 can of full fat coconut milk (use the cream only)

2-3 TB of pure maple syrup

Chill the can of coconut milk for at least a few hours or speed up the process in the freezer. Then right before serving, open the can and scoop out the separated coconut cream on the top and pour all of the remaining coconut water in a separate container to keep and use for other baked goods or smoothies. After putting the coconut cream in a bowl with syrup, use an electric mixer and whip up the cream for at least 3 minutes until you get peaks and a thicker cream. Then you can top the pie with this cream however you like. I scooped the cream into a Wilton's pipping bag with a star tip and squeezed out some cream stars over the pie. But you can top however you like- it will taste superb no matter how you top it :)

You can sub 1-2 TB of honey for the maple syrup. And if you want, prefer or like dairy you can use just regular whipping cream whipped up to perfection. 

Then, slice big hearty slices and serve up! This pie is perfect for a hot summer day and will not last long. It will be best kept in the fridge for safe keeping and will only last a few hours or at the most a day ;) But if for some reason you have extras, it will taste best kept in the fridge no more than three days.But really, when I make this in the two weeks of June that we have fresh Michigan strawberries, we eat this for breakfast, lunch and dinner. I mean, because, well, we can! And it's so good, we look forward to the season and then before you know it, it's gone.

Each slice is the perfect combo if crust, fresh strawberry goodness and a little extra creamy goodness to top it all off. This pie is for sure one of the best ways to eat fresh strawberries, well at least I think so :)

But seriously, this is my new found way to use some fresh picked strawberries. You can only make this pie once (or maybe twice) during the few weeks a year when strawberries are fresh off the plant. Super delicious!

I think you know what I will be doing to enjoy this weekend. Lots of time out in the sun and after-dinner pie eatin'. Maybe even some more berry picking before the season escapes us. Summer hasn't even officially begun yet and I just know it is going to be a good one. I hope you find ways to enjoy this summery weekend and some berries to enjoy!

Much love as always!

Quinoa Protein Bars (gluten, dairy and nut-free)

Um, hello! It's June. Yes, June. And, not just like the first of June, but the 7th of June! Whoa! Crazy! I think I forgot to turn my calendar page for about a week! Oh well. I am back on the ball now and enjoying every ounce of early summer has to offer.

Our garden is planted and the run down includes...50 tomato plants, 30 pepper plants, 20 bean plants, 6 eggplant plants, 6 broccoli plants, 2 mounds of zucchini, 1 mound of cucumber, 1 mound of butternut squash, 1 mound of buttercup squash, 1 mound of pumpkins, 1 mound of watermelon, chard, kale, lettuce, tons of herb and we added a strip of strawberry plants and more room for herbs this year. I am sure I forgot something in there. I will snap a picture next time I am out to share with you. So yeah, we have been busy the last few weeks. And I even started the weeding process. I think it took me a week total and then when I finished the whole space, I had to start over again. I am looking forward to the plants growing big so that you kinda can't see those pesky extras anymore. I do like to weed things though so that the weed roots so not take away from my growing plants roots. I think the roots of each plant is where the strength is and I want to keep those nice and healthy.

I also picked 40 pounds of strawberries this week thus far. I know.... I'm an obsessed picker. But, the season started very quickly this year, and will probably be very short and done and over in a week or so. So, I had to get them while they are hot and hope to end up with at least 20 quarts in the freezer, and 10 pints of jam, and some to bake and have fun with for the next week. More pictures and creations to come as well!

But because I have been so consumed with spring-time fun in the sun and the gift of planting and gathering your own food, I have needed some quick and healthy food to sustain us in the meantime.
I have been making Tangy Kale Slaw, almost every week in a big batch and keep in the fridge to eat all week with everything. Also, been making easy fresh meals that include lots of finger fruits and veggies and hummus and greens. Also making an easy protein bar or trail mix bar has been super helpful and nourishing for on the go.

Or maybe you are looking for a good picnic, camping, hiking, or beach-to-go food. This recipe is super simple and can be adjusted to what you have on hand with some of the extra flavors and colors. This recipe is kid friendly and doesn't make too big of a mess in the process.

Quinoa Protein Bar Recipe ( gluten, dairy and nut-free)
3 cups of pre-cooked quinoa (1 cup of dry quinoa with 2 cups of water cooked for 30 minutes)
1 cup of gluten-free flour (or favorite blend) of choice (I used fresh ground buckwheat)
1/3 cup of shredded unsweetened coconut
1/3 cup of raw sunflower seeds
1/3 cup of raisins
1/3 cup of chopped dates
2 TB of soft extra virgin coconut oil
2 TB of homemade apple butter (or apple sauce)
1/2 ts. of sea salt
dash of cinnamon, cloves or nutmeg
2-3 TB of raw honey or local maple syrup
3/4 - 1 cup of non-dairy milk (I used So Delicious Coconut Milk)

Mix all of the above ingredients in a large mixing bowl. Use 3/4 cup of milk to moisten it all up, but if your quinoa was a little dry to start you may need to add another sprinkle of milk to make it smooth. Your goal is a thick biscuit-like textured batter or a thick cracker batter. Then spread the batter over a parchment-papered 11x15 baking cookie sheet. Spread like you are spreading a thick cake batter. Make sure to smooth out the top how you like it because when you bake it it will look that way when it is done. Spread thin and bake in a preheated 350 degree oven for 30 minutes. Or you can make it a touch crispier if you bake it on a lower temp of 275 for 45-50 minutes. Bake, cool and then cut in square-sized bars. You should get about 20-24 bars from this recipe spread over a 11x15 cookie sheet.

If you want to sub in different dried fruit or even some slivered or crushed nuts, that could work too. I added a touch of spice, but you could add some lemon or vanilla if you choose. Really you could use this recipe as the base bar recipe and add your favorite additions or what you have laying around. 

Cut, pack and enjoy on the go. Take them with you next time you need a hearty-healthy snack for camping and hiking. It is a great nut-free, protein-packed, plant-based snack! Enjoy!


I hope to post some garden and strawberry creations soon. In the meantime- I hope the start of summer vacation greets you well and you enjoy each moment summer gives!

Much love as always!