It’s already July and the advent of summer is right upon us. As the sun looms longer and the temperature is beginning to rise with each week, I am reminded of the value and intention of living seasonally. A change in selection when it comes to imbibing (lush iced coconut cream coffees, floral overnight oats, crispy & bright salads) has been in rotation. While summer isn’t exactly my preferred season, that doesn’t stop the flurry of inspiration. Whether its the local produce to select from, bright afterglow of sunlight
Bread hasn’t been on my radar for quite a while. Because most gluten-free breads are not vegan, and others don’t have the same taste or texture. Finally, most breads come in plastic packaging which I try to avoid. Lo and behold Bread Srsly exists to fulfill our fermented-dough-dreams.
Lately I have been using plenty of strawberries because I bought a box of them, so I’ve been using every single berry whenever I can. I also like to use them as the base for sugar, they are naturally sweet so I don’t need to add more, although maple syrups adds a wonderful contrast to the tart sweetness of berries, you can skip this if you please.
This is a wonderful pastel hued toast recipe. The color again comes from Blue Matcha Powder, I have mostly been using it as a natural dye and testing the color difference (different amounts produce a different color) and while I normally don’t favor sweets, this is a excellent balance of a neutral almond ricotta “cheese” with the tart berries + buttery, smoky caramel flavor of maple syrup.
You can make your own almond ricotta cheese, or opt for a cheese like Kite Hill.
STRAWBERRY + ALMOND RICOTTA TOASTS | v + gf
Several Slices of Bread Srsly in Classic Loaf
about 3/4 cup of almond ricotta
+ 1/2 teaspoon of Matcha Blue Powder
4-6 fresh strawberries
1/2 tablespoon of Grade B Maple Syrup
1/2 teaspoon of coconut oil
slivered almonds for garnish
Toast your bread! I like setting my bread at 375 degrees for roughly 10-12 minutes and flipping them if necessary. Make sure your bread is defrosted, if its still frozen, pop it at 400 for 10-15 minutes. You can also top your bread with a bit of coconut oil at this point to make buttery.
Meanwhile, mix the Matcha Blue Powder + a half of the almond ricotta cheese to create a blue hued nut cheese
Slice your strawberries (another option is to top your toasts with the strawberries while in the oven so they roast a bit)
After you toast the bread, assemble! wait for them to cool a bit then top with the plain almond ricotta and then top the other side with the blue hued almond ricotta + top with strawberries and drizzle with maple syrup + slivered almonds.
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