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Cardamom Roasted Strawberries with Buckwheat Crunch

The beauty of simplicity.  I love the way spices and a little cooking can change your whole experience of something you’ve always known.  This dish will transform the way you think about (and eat) strawberries.  Roasting softens and intensifies the beautiful sweetness and unmistakable flavor of this favorite seasonal fruit.  The buckwheat adds a bit of lightness, warmth and texture to this experience.  Dessert couldn’t be simpler, or more delicious.  Try it, you’ll see!

Serves 2; Prep + Cooking time: 30 mins.

What’s in it:

Strawberries:

  • 500g (1 pound) fresh strawberries, washed and sliced
  • 1 teaspoon vanilla
  • 1/2 teaspoon cardamom
  • 1/8 teaspoon finely ground black pepper
  • 1 teaspoon lemon juice
  • 1 teaspoon maple syrup
  • 1 teaspoon water

Buckwheat Crunch

  • 1/2 cup raw buckwheat groats
  • 1 tablespoon “Magic Dust” Spice Mix (1 teaspoon ground cinnamon, 3/4 teaspoon ground cardamom, 3/4 teaspoon ground fennel)
  • 1 teaspoon coconut oil (melted)

 

How to make it:

Buckwheat Crunch

Put the buckwheat groats in a bowl and cover with water.  Cover the bowl and soak the groats overnight.  when ready, drain and rinse the buckwheat and pat it dry with a paper towel.  Preheat oven to 140C/200F and line a baking sheet with baking paper.  Spread the buckwheat out evenly over the tray and sprinkle with the spices and coconut oil.  Use your hands to mix and coat the buckwheat with oil and spices.  Bake until the buckwheat is dry and crunchy (about 40 – 50 minutes).  Allow it to cook and store in an airtight container to use as needed.

To make the strawberries:

Preheat oven to 180C/350F and line a baking sheet with baking paper.  Add cut strawberries in a bowl along with the spices, lemon juice, maple syrup and vanilla.  Toss to coat.  Spread the strawberries evenly over the baking sheet.  Bake until the strawberries are soft and slightly juicy.  Remove, allow to cool slightly and divide into bowls.  Top with a teaspoon or two of the crunch buckwheat and a drizzle of honey if you must!

 

For more delicious recipes and more check out my book Eat Like You Love Yourself.

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