Browsing Tag:

strawberry

  • Brownies & Bars FOOD

    Strawberry Pie Bars (Vegan)

    Strawberry Pie Bars – Gooey, rich strawberry jam filling sandwiched between a crumbly, buttery crust and a coconut streusel on top. Perfect for summer!

    Strawberry Pie Bars (Vegan)

    This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Hello friends. I hope you’re all having an incredible holiday week(end?). I know I am.

    It’s cheesy, but I really love the Fourth of July. Not just because I get to eat vegan hot dogs and s’mores to my heart’s desire and drink during the day without judgment, but because it’s one day where everyone comes together and the chaos of the country ceases to exist for a moment.

    Strawberry Pie Bars (Vegan)

    It’s a dumb thing to love, but it’s one day where everyone seems to get along. The Fourth of July provides a moment of peace, and that’s good enough for me. I’m not saying it makes up for all the crap going on the rest of the year, but I try to think positively and see the good where I can.

    Strawberry Pie Bars (Vegan)

    ANYWAYS. I’m totally in love with these pie bars, because they taste exactly like what I want my summer to taste like: fruity, crumbly, chewy, coconut-y. They’re perfect to bring to a family BBQ, and they’re perfect to eat a little bite of before breakfast. It’s a great “anytime snack”, really.

    You start by boiling down fresh strawberries until they’re pretty much the consistency of jam, then pour it over a buttery, flaky crust, and top it with a buttery coconut streusel. They’re so easy to make, and beyond delicious.

    Strawberry Pie Bars (Vegan)

    Here’s What I Used:

    Strawberry Pie Bars (Vegan)

    Strawberry Pie Bars (Vegan)

    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Dessert
    Author: Brit Wolfe - Panthers & Peonies

    Ingredients

    Strawberry Filling

    • 2 cups strawberries fresh or frozen
    • 2 tsp. lemon juice
    • 1/4 cup granulated sugar
    • 2 tsp. cornstarch

    Crust & Crumble

    • 1 1/2 cups all-purpose flour
    • 1/2 cup granulated sugar
    • 1/2 tsp. baking powder
    • pinch of salt
    • 1/2 Tbsp. flaxseed meal + 1 1/2 Tbsp. water
    • 1/2 cup vegan butter cold
    • 1/4 cup sweetened shredded coconut

    Instructions

    To make the strawberry filling:

    • Add the strawberries, lemon juice, and sugar to a small saucepan. Place over medium heat and cover. Let the strawberries heat and begin to break down, about 7 minutes.
    • Once there's a good amount of liquid in the saucepan from the strawberries, add the cornstarch and mix in well to make sure there are no clumps.
    • Bring to boil, then turn the heat down to medium-low and let heat, covered, until the strawberries are thick and almost jelly-like consistency.
    • Remove from heat and let cool.

    To make the crust:

    • Preheat the oven to 375ºF.
    • Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
    • Sift together the dry ingredients (flour, baking powder, and salt), then add the sugar and mix well.
    • Cut the butter into small cubes and add to the flour, mixing well to incorporate it until the mixture resembles coarse crumbs. I always do this step by hand, but you can use a pastry cutter or two forks if you prefer.
    • When the butter is almost fully incorporated, add the flax egg.
    • Press about 2/3 of the mixture into a parchment-lined 8"x8" square baking pan, and press it down firmly into an even layer.
    • Pour the strawberry mixture over top of the crust. It's ok if it's still a little warm!
    • Add the shredded coconut to the remaining crumb mixture, mix well, and sprinkle over the strawberry layer.
    • Bake 30-35 minutes until golden brown along the edges.

    Notes

    Before pouring the strawberry mixture over the crust, I used a fork to mash the strawberries so it more resembled a jelly, but that's totally optional.

    Strawberry Pie Bars (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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  • Breads & Muffins FOOD

    Peanut Butter & Strawberry Banana Bread (Vegan)

    Peanut Butter & Strawberry Banana Bread – Rich, moist banana bread stuffed with a layer of creamy peanut butter and packed with pieces of fresh strawberries. Perfect for summer!
    This post is sponsored by Daiya.

    Peanut Butter & Strawberry Banana Bread (Vegan)
    This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Sometimes my recipes are super over the top, and sometimes they’re… dare I say… healthy? Well guess what, this recipe is both.

    Peanut Butter & Strawberry Banana Bread (Vegan)

    It’s February, people are still sticking to their resolutions about eating healthier, so I wanted to make a lighter banana bread recipe, one that’s not as heavy as my go-to banana bread recipe. Strawberries are everywhere right now and I’m obsessed and want to eat them all day. But I didn’t want to stop there because strawberry banana bread is boring. So I put a layer of peanut butter in the middle. Yesss.

    Peanut Butter & Strawberry Banana Bread (Vegan)

    This recipe is delicious and light, but still sturdy enough to make a good breakfast. Plus it’s made lower in fat and calories with big chunks of real fruit, yogurt instead of butter, a small bit of coconut oil for some healthy fats, and protein-packed peanut butter.

    I used Daiya’s Strawberry Greek Yogurt Alternative, and oh my gosh I can’t believe I waited so long to try this yogurt. It smells SO GOOD, and as soon as I mixed it up and took a bite, it was creamy and delicious and brought me right back to the days of eating yogurt before I went vegan.

    Peanut Butter & Strawberry Banana Bread (Vegan)

    You could totally use plain or vanilla yogurt, but I made this with strawberry yogurt and I really like the subtle strawberry flavor it gives to each bite. The yogurt (and banana) help keep this bread moist and tender, the strawberry pieces add a nice texture to the inside, and the walnuts give a nice crunch on top. Oh, and the peanut butter? You know everything’s better with peanut butter.

    Peanut Butter & Strawberry Banana Bread (Vegan)

    Here’s What I Used:

    Print Recipe
    5 from 1 vote

    Peanut Butter & Strawberry Banana Bread (Vegan)

    Prep Time10 mins
    Cook Time1 hr 10 mins
    Total Time1 hr 20 mins
    Course: Bread
    Author: Brit Wolfe

    Ingredients

    • 1/4 cup coconut oil liquid
    • 1 cup granulated sugar
    • 2 Tbsp. flaxseed meal + 7 Tbsp. water
    • 1 tsp. vanilla extract
    • 1 container 5.3 ounces Daiya Strawberry Greek Yogurt Alternative
    • 2 cups all-purpose flour
    • 1 tsp. baking powder
    • 3/4 tsp. baking soda
    • pinch of cinnamon
    • heaping 1/2 tsp. salt
    • 1 cup mashed banana
    • 3/4 cup chopped strawberries
    • 1/2 cup creamy peanut butter

    Instructions

    • Preheat oven to 350ºF.
    • Mix together the flax and water and let sit until thickened, about 5-7 minutes.
    • In the bowl of a stand mixer, add the sugar, coconut oil, vanilla and mix until smooth.
    • Add the yogurt and flax. Mix well.
    • Sift together the dry ingredients (flour, baking powder, baking soda, cinnamon, and salt) and add to the mixing bowl. Mix until just combined.
    • Add the mashed banana and mix until just combined.
    • Fold in the strawberry pieces. Pour half of the mixture into a greased loaf pan, then top with the creamy peanut butter. Using a knife, gently swirl the peanut butter into the banana bread. Top with the remaining batter.
    • Decorate the top of the loaf with cut-up strawberries and walnut pieces. Bake 70-80 minutes until a rich brown color across the top.

    Notes

    Because of how moist it is, this banana bread is best when eaten within 2 days. Otherwise, it will keep up to a week wrapped in the fridge.

    Thank you to Daiya for sponsoring this post!
    (All opinions are 100% my own. I only partner with brands that I love and use regularly.)

    Peanut Butter & Strawberry Banana Bread (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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