Strawberry Brunch

This recipe is in the upcoming July issue of Recipes to Be A Healthier Me but it is so yummy and in season that I want to share it with everyone. The strawberries are sweet, juicy and perfect right now. I am indulging in them as much as possible. BC fresh strawberries are red all the way through; so much better than out of season, white in the centre, strawberries.

I choose 2 breads for this recipe, a kamut soda bread from Caper's and a fresh loaf of rye from the Squamish Farmers' Market. Any nice and dense bread will work well. Let me know how you enjoy this recipe and what your version is. The pecans are a nice addition. I also thought of making it with coconut oil and topping it with coconut cream. Mmmmmm good.

Strawberries and Cinnamon Bread Brunch

Easy Rating: Easy
DF, EF, GF, SF
3-4 servings
Active time: 20 minutes
Total time: 40 minutes

¼ cup butter or coconut oil
¼ cup honey
1 tsp cinnamon
1 tsp fresh mint, minced
1 tbsp agave nectar
1 loaf of dense day-old bread, cut into ½-inch cubes
3 cups of ripe strawberries, trimmed and sliced
2 cups thick whole milk organic yogurt
½ cup pecans, chopped
2 tbsp hemp seeds

· Preheat oven to 350°
· Melt butter, honey and cinnamon in a large pot and remove from heat.
· Add bread cubes and toss until coated.
· Dump bread cubes onto a baking sheet and arrange them into a single layer.
· Bake for 20-25 minutes tossing every 5 minutes. They are done when they start to get golden and crispy.
· While the bread is baking mash strawberries, mint and agave nectar in a small bowl until the strawberries are juicy.
· Allow the bread to cool for five minutes and then toss in a nice serving bowl with strawberries and pecans.
· Serve topped with yogurt and hemp seeds.

Enjoy on the deck with friends and a good cup of tea.