My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Entries in honey (17)

Friday
May302014

Strawberry Vanilla Swirl Greek Frozen Yogurt

While yesterday’s attempt at this strawberry vanilla swirl Greek frozen yogurt was kind of a disaster, today I managed to figure it out! Two easy changes was all it took.

Victory!!!

We are talking real-deal, soft serve froyo, people. And you can basically eat it for breakfast because it’s just barely sweetened and swirled with fruit!

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Why hello there KitchenAid stand mixer. So nice to finally have you in my kitchen. This is the mixer I won a few weeks ago at The Big Potluck. I am in love with the color [aqua sky].

Also, please take note of our new backsplash! I’m pretty excited about it. The kitchen looks much more finished now. I installed it this past weekend but still need to grout. The house to-do list is never ending, but worth it, I think…

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This recipe is flecked with thousands of tiny vanilla beans and sweetened with real-deal, raw honey. Which, oh my word, please find yourself some raw honey and spoonit directly into your mouth. It’s been too long since I’ve had this.

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And now for the lovely strawberry swirl, which worked a million times better than adding chopped strawberries. The icy, frozen berries were a teeth killer!

For this part of the recipe you’ll throw a bunch of strawberries in your blender, turn it on, and…that’s it!

Strawberry Vanilla Swirl Greek Froyo | edibleperspective.com

Quite possibly the easiest dessert recipe to ever exist. Or at least pretty darn close.

And if you are able to resist eating spoon after spoon straight from the ice cream bowl I commend you. I am not that strong.

Strawberry Vanilla Swirl Greek Froyo | edibleperspective.com

So how exactly does it stay soft and creamy?

Vodka! Just like with my latest coconut milk ice cream recipe.

It lowers the freezing point which helps it to not freeze into a rock solid state. You’ll be able to scoop + enjoy whenever you’d like. But my favorite time to eat it is after about 4 hours in the freezer.

It’s like SILK! Strawberry vanilla silk!

Without the vodka it turns to a brick in the freezer and crumbles when you try and scoop it. Trust me. But if you plan on serving it right from your ice cream machine or after just a few hours in the freezer you can leave the vodka out.

Strawberry Vanilla Swirl Greek Froyo | edibleperspective.com

Vaaaa-neeee-laaaa beans!!!

Strawberry Vanilla Swirl Greek Froyo | edibleperspective.com

Strawberry Vanilla Swirl Greek Froyo | edibleperspective.com

The leftover strawberry puree will be used as a topping, and I also highly recommend throwing on toasted coconut, roasted nuts, or a handful of granola.

I just can’t get over that vibrant red color!

Strawberry Vanilla Swirl Greek Froyo | edibleperspective.com

And in other non-yogurty news, my parents are coming in TODAY! I am beyond excited to see them. My dad has yet to see our new house, and I haven’t seen him since October. Way, way too long. Luckily my mom popped out here for a visit in February, but I’m going to suffocate them both in hugs. We have some fun things planned, mostly centered around eating [and golf for the boys], but all in all it will be a really low-key visit. I have been looking forward to it for months and busting my buns to get slightly ahead with work so I can take a breather this weekend.

This will be our dessert for night #1 along with another fun treat you’ll be seeing next week!

Strawberry Vanilla Swirl Greek Froyo | edibleperspective.com

Print this!

Strawberry Vanilla Swirl Greek Frozen Yogurt gluten-free // yields 4-6 servings

  • 3 1/2 cups whole milk Greek yogurt
  • 1/4 – 1/3+ cup raw honey
  • scant 1/2 teaspoon vanilla beans, from about 2 vanilla bean pods
  • 12 med/large ripe strawberries, de-stemmed
  • 2 tablespoons vodka, gluten-free if needed

*Prep your ice cream bowl [if needed] per manufacturer’s instructions. Mine has to freeze for at least 15hrs.

Place yogurt, honey, and vanilla beans in a blender and blend until fully combined. Taste and blend in more honey if desired. Refrigerate for at least 1 hour or overnight. Rinse blender and blend de-stemmed strawberries until fully pureed. Strain the seeds if desired. Pour into a jar and refrigerate.

Stir vodka into chilled yogurt mixture then pour into your ice cream maker and turn on. Churn the ice cream per the manufacturer’s instructions. It’s finished once thick and a bit stiff like soft serve ice cream.

Working quickly, scoop about 1/4 of the mixture into a freezer-safe, airtight container and spread. Then drizzle about 2 tablespoons of the strawberry puree on top and run a butter knife through the puree and yogurt to swirl. Retain about 1/3 cup of the puree to use as a topping. Repeat layering/swirling process 3 more times and spread the top layer evenly. Place a piece of plastic wrap or parchment directly on the surface then seal and freeze for at least 2 hours.

Scoop + serve with remaining strawberry puree on top. Place plastic wrap directly on top of the leftovers and place back in the freezer. Let thaw for 5-10 minutes before serving. [It will harden when frozen overnight.]

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Alt option 1: If you want to serve straight from the ice cream machine simply fold the puree into the frozen yogurt and serve immediately.

Alt option 2: If you don’t care about the swirl effect you can simply stir 2/3 of the puree into the frozen yogurt and spread into your container and freeze. Use the rest as a topping.

Notes: The froyo does freeze solid when frozen for 24 hours but with the vodka the texture is much better when thawed a bit. If you plan to serve all of the froyo within the first 2-3 hours then you can skip it. Follow instructions above minus the vodka and either serve immediately or freeze for up to 3 hours. If you want to store longer and don’t want to use vodka, just a warning it turns rock hard and crumbles when you try to scoop it. You’ll need to let it thaw for at least 15 minutes before being able to scoop and even then it’s messy.

No ice cream maker? Check these tips from David Lebovitz + The Kitchn!

Strawberry Vanilla Swirl Greek Froyo | edibleperspective.com

And speaking of next week…I’m deeming it National Doughnut Week. Prepare yourselves.

Happy weekend!

Ashley

Friday
Apr112014

Breakfast Friday | Honey Rhubarb Quinoa Cornbread

So many things excite me about this post.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

1. Ruby red rhubarb. Lots of red these days, huh?

2. Corn-bread-cake

3. BREAKFAST.

4. Quinoa flour.

5. Friday.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

I wanted to do something different with rhubarb. Something that hasn’t been done before. And at the same time I got to thinking, it’s been slightly too long for my liking since I’ve made a new cornbread recipe.

And that is how this recipe came to be.

My hope was that the earthy flavors of the rhubarb would meld well with the nutty, rustic flavors of the flours. I started off with the recipe for my Orange Honey Corn Cake but wanted to try replacing the oat flour with quinoa flour. A few changes later and this recipe was born. It didn’t end up as fluffy and cake-like, but it did end up to be completely delicious.

Quinoa flour can be ground easily at home. No need to buy a bag at the store. Just grind up your raw quinoa as you need it! A blender works really well.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

I would say the texture ends up in between my go-to cornbread and the corncake mentioned above. It holds together perfectly and is a bit more muffin-like in moisture than cornbread. The quinoa flavor is noticeable but not overpowering. The honey lightly sweetens each piece and the rhubarb adds a bit of juicy tartness.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

To me, this is spring baking. A little rough around the edges with a pop of flavor and color. Suitable for breakfast, brunch, or anytime snacking.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

Print this!

Honey Rhubarb Quinoa Cornbread gluten-free, dairy-free option // 10-inch round pan

  • 4 large stalks of rhubarb
  • 7 tablespoons honey, divided
  • 3/4 cup masa harina
  • 1/2 cup quinoa flour
  • 6 tablespoons almond meal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup unsweetened almond milk
  • 3 tablespoons butter, divided
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons muscovado sugar

Preheat your oven to 400* F. Trim the ends of the rhubarb and chop into 1/2-inch pieces. Spread on a baking sheet and drizzle with 1 1/2 tablespoons of honey. Toss together then roast for 10-15 minutes until just starting to soften. Remove and turn your oven to 350* F.

Stir the masa, quinoa flour, almond meal, baking powder, and salt in a large bowl until well combined.

Melt 2 tablespoons of butter and set aside. Place 1/2 cup of the par-roasted rhubarb in a blender with the milk and blend until smooth. In a medium sized bowl whisk the eggs and then whisk in the rhubarb-milk mixture, 5 1/2 tablespoons honey, 2 tablespoons melted butter, and vanilla extract until fully combined.

Pour the wet mixture into the dry and whisk until just combined. Let sit for 5 minutes to thicken.

Put 1 tablespoon of butter in a 10-inch cast iron pan and then place in the oven for 2-3 minutes. Remove and carefully turn the pan to coat the bottom and sides thoroughly [or use a pastry brush]. Pour the thickened batter into the pan and gently spread to the edges and level out. Gently press rhubarb slices into the batter, spaced about 1/2-inch apart. Sprinkle with muscovado sugar and place in the center of your oven.

Bake for 30-36 minutes until the edges are golden brown, the center is set, and a toothpick comes out slightly sticky. Let cool for 15 minutes before slicing. Serve warm with heavy cream over top [optional]. Let fully cool before storing in a sealed container for 3-4 days.

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notes: Soymilk or 2% can be subbed instead of almond. To make this dairy free use coconut oil instead of butter. I do not recommend subbing corn flour for masa harina. Bob’s Red Mill is my go-to for Masa as it is GMO-free. Quinoa flour can easily be ground at home in a coffee grinder or blender. Simply grind raw quinoa until soft and flour-like in texture. If you do not have a 10-inch pan I recommend a 9x9 cake pan. You can melt the butter in that pan the same way. Sub brown sugar or pure cane sugar instead of muscovado.

This bread/cake is not overly sweet by any means, but if you’d like to tone it down I would suggest using 3-4 tablespoons of honey and adding 1 extra tablespoon of milk.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

Slice warm.

Pour heavy cream on top.

Drink with coffee.

Have a happy day.

Show me your breakfast! #bfastfridayclub

Ashley

Want more rhubarb? I don’t blame you!