Strawberry season

 It's always a delight to see the strawberry sign at the farmer's stand on Hwy 135.  The stand's season opens with the arrival of the juiciest, ripest and reddest berries just waiting to be popped into my mouth.  So far I've bought about three flats of berries and hope to get more next week.  The weather has been rainy and stormy so the girls and I haven't ventured to pick our own yet.  But we've enjoyed eating them just as they are. 

 I did make gluten free strawberry muffins and they turned out to be light and airy--just right for springtime.  Here's the recipe that I got from livingwithout.com 




Strawberry muffins:

½ cup coconut flour
1 tablespoon arrowroot powder
¼ teaspoon sea salt
½ teaspoon baking soda
4 large eggs
½ cup agave nectar
1 tablespoon pure vanilla extract
½ cup finely chopped fresh strawberries

1. Preheat the oven to 350°F. Line 8 muffin cups with paper liners.

2. In a large bowl, combine the coconut flour, arrowroot powder, salt and baking soda.

3. In a medium bowl, whisk together the eggs, agave nectar and vanilla extract.

4. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined. Then fold in the strawberries.

5. Scoop ¼ cup of batter into each prepared muffin cup.

6. Bake in preheated oven for 20 to 25 minutes until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.