Strawberry Sauce

Having different sauce recipes in your repertoire to change up meals and desserts can expand your menus tremendously. Sauces are not just for savory dishes. My strawberry sauce is simple and delicious! Strawberries are so tasty and sweet. My kids love them, so when they are on sale, I buy them up! Often that means that they can start to go bad before we have had a chance to finish eating them. With all the amazing fresh fruit and vegetables coming into season, they are more cost effective and much more abundant. Here is this crazy easy recipe that you can use to top pancakes or waffles, ice cream or yogurt or whatever you like!

Strawberry Sauce

Ingredients

16 ounces of fresh strawberries, sliced

2 Tablespoons of sugar (add ½ Tablespoon at a time and taste because it depends on how sweet your strawberries are naturally)

2 Tablespoons of water

1 teaspoon of balsamic vinegar, optional (but I think it adds such a great depth of flavor! Doesn’t taste vinegary)

Directions

Add all the ingredients to a sauce pan on medium high heat on the stove. Stir every couple of minutes until the fruit breaks down and it becomes a sauce, about 15 minutes. Serve warm over pancakes or cool and pour over ice cream or swirl in with yogurt. Can keep in the fridge 3 or 4 days in an airtight container.

You can also make this with blueberries, raspberries or blackberries and just adjust the sugar based on how sweet the fruits are. Don’t let those summer fruits go to waste!

There are just so many uses for this sauce. You can make ice cream sundaes, pour this sauce over gf angel food cake or my biscuits for a version of strawberry shortcake.

What is your favorite summer sauce? How do you use it?

More Holiday Treats and Sweet Breakfast Idea

There are many holiday treats that can be made naturally gluten free and there are those that need to be adapted. These sweet holiday recipes are ones that I have adapted because my kids love them!

My son can clear a whole plate of pancakes in seconds. He is a pancake vacuum. He has been since before his celiac disease diagnosis, so I had to find a way to continue to make pancakes for him.

Pancakes can be an easy breakfast for Christmas morning. Make them the day before or several days ahead and freeze and just reheat in the toaster, toaster oven or regular oven. This recipe for Whole Wheat Buttermilk pancakes from Cooking Light has been my go to pancake recipe for years. I have adapted it to be gluten free and change the flavoring according to season. So for Christmas it is Gingerbread pancakes!

Gingerbread Pancakes

Ingredients

1 1/2 cups of Cup4Cup GF flour (substitute your favorite flour)

4 Tablespoons brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 1/2 teaspoons cinnamon

1/4 teaspoon fresh nutmeg

1 1/2 cups milk + 1 Tablespoon white vinegar (or 1 1/2 cups buttermilk)

1 teaspoon vanilla

1 Tablespoon vegetable oil

3 eggs

2 1/2 Tablespoons molasses

Directions

Mix dry ingredients together in a large bowl. Mix wet ingredients together in another bowl that is easy to pour. Add wet ingredients to the dry ingredients and mix until combined. Let it rest for about 10 minutes. Cook on a griddle set at 375 degrees or a pan on medium high heat.

I serve it with maple syrup. You can add come whipped cream and strawberries to make it a festive holiday breakfast.

Now if that isn’t enough sweetness for you, here is another holiday treat idea. I have been making these pretzel kiss sandwiches for years! Even BGF (Before Gluten Free). I first got the idea from Cookies and Cups. A minor substitution is all it takes to make this treat safe for you, your family or friends who have celiac disease. Use gluten free pretzels. That is it. Hershey kisses (plain milk chocolate) are gluten free.

Pretzel Kiss Sandwiches

Ingredients

1-8 ounce bag of Snyders Gluten Free Mini Pretzels (need about 160 pretzels)

2 – 12 ounce bags of Hershey Kisses (won’t need all the kisses, but probably about 80)

Directions

Preheat the oven to 300 degrees. Place parchment paper on 2 cookie sheets. Unwrap about 80 Hershey Kisses. Lay out one layer of pretzels on each cookie sheet and place a Hershey Kiss on top of them. Place in oven for 2 minutes. Take out and let rest for 1 minute then top each with another pretzel.  Allow to cool. Keep in an airtight container.

Tomorrow I’ll continue with some savory dishes for your holiday parties! Here are some other sweet ideas:

Raspberry Lemon and Thyme Tiramisu

Gluten-free Crispy Treats for the Holidays

A sweet ending to the meal and sweet beginning to the face of Mamma’s Cooking

Gluten-Free Holiday Treats

Gingerbread Cookies