Strawberry Granola Crunch Clean Eating Recipes

STRAWBERRY BISCOFF CRUNCH CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease four 9-inch cake pans.
• Combine vanilla cake mix, 3 eggs, 1 cup water, and 1/2 cup oil in a bowl. Beat with an electric mixer until well combined. Divide batter amongst 2 cake pans.
• Combine strawberry cake mix, remaining 3 eggs, 1 cup water, and 1/2 cup oil in a second bowl. Beat with an electric mixer until well combined. Divide batter amongst 2 cake pans.
• Bake cakes in the preheated oven until a toothpick inserted in center comes out clean, 24 to 28 minutes. Remove cakes from oven and cool on a wire rack.
• For the frosting, beat butter and powdered in a bowl sugar until smooth. Add vanilla and heavy cream. Beat until fluffy.
• For the crunch, crush freeze-dried strawberries and cookies in a large resealable plastic bag. Add butter and shake until the mixture is evenly combined.
• Place one vanilla cake on a cake stand and top with a thin layer of frosting. Add one strawberry layer and top with frosting. Repeat with the remaining cakes, alternating between vanilla and strawberry layers. Frost the sides of the cake. Cover the cake completely with strawberry-Biscoff crunch, pressing the mixtures all over the sides and top.

STRAWBERRY CRUNCH

Steps:

• Layer strawberries on bottom of pie crust.
• In medium saucepan heat water, sugar and cornstarch.
• Stir and cook until thick.
• Add Jell-O.
• Pour heated mixture over strawberries and crust.
• Refrigerate until set (3-4 hours).
• Top with Cool Whip and serve chilled.

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:

• 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.

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 SQUARES

Steps:

• In a large bowl, combine the granola, flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside a third of the mixture for topping. Press remaining mixture into a well greased 9 inch square baking dish. Bake at 375* for 10 minutes.
• Spread preserves over crust; sprinkle with reserved granola mixture. Bake 15 minutes longer or until filling is bubbly around the edges. Cool on a wire rack. Cut into squares. Store in the refrigerator.