Roasted Balsamic Strawberries with Coconut Pound Cake

I am trying to make the best of strawberry season while it lasts. These berries are really more versatile than you think. Have you ever roasted them? It is a great thing to do with those that might be just a little bit past their prime. That happens to me sometimes since I only have time to shop once a week. Granted, I hate turning on the oven, but this sophisticated taste is a good trade off. I have a great shop here in my hometown that sells amazing flavored balsamic vinegars. Get me in there, and I am like a kid in a candy store. They let you sample too. This time I came home with Strawberry Balsamic Vinegar. Oh the places that will take an ordinary spinach salad! Frankly, I can just lick it out of the spoon. I love the maple flavor too. I just need a whole collection of little vinegar bottles to keep me happy. Thanks to my Diner and life friend Susan for introducing me. I am loving my lime flavored olive oil as well.

In case you don't have any gourmet oils and vinegars, I tried out this recipe with the standard Balsamic vinegar as well. Just as good--almost. I have eaten Balsamic Strawberries before. That old recipe was also sweetened up with brown sugar. Not now. I just used powdered Swerve. In fact, I made the roasted berries three ways. Flavored vinegar, plain Balsamic, and simple sweetened strawberries. Once roasted, they all get a syrupy consistency. I really do like the contrasting tartness of the vinegar. You may not. Try them both ways to see which you prefer.

The coconut flour pound cake is moist and very vanilla flavored. It does taste a little eggy fresh from the oven, so plan to give it some time to rest before serving this dish. The texture is wonderful, moist and not crumbly. It absorbs the juices from the strawberries and makes a delightful summer dessert. I baked mine in mini loaf pans. Half a loaf is a pretty big serving. You could also cut each loaf into thirds to lower carbs. Or just bake in cupcake size.

Roasted Balsamic Strawberries with Coconut Pound Cake

Roasted Berries:
1 lb fresh strawberries
3 tbsp powdered erythritol blend or equivalent sweetener
2 tbsp Balsamic vinegar

Cake:
6 eggs
3/4 cup almond milk
1/3 cup vanilla sugarfree syrup
1/4 cup coconut oil (warmed)
1 tsp vanilla extract
2/3 cup coconut flour
1 tsp baking powder
1/4 tsp salt

Trim strawberries and cut into fourths (or sixths for larger berries). In a medium bowl, toss with powdered sweetener. Stir in Balsamic Vinegar if using. Place berries on a parchment covered cookie sheet with sides. Roast in a preheated 350 degree oven for 15 minutes. Remove and set aside to cool.

In a medium bowl, lightly whisk eggs. Add the almond milk, syrup and coconut oil and vanilla, whisking with each addition. In a separate bowl, combine the coconut flour, baking powder and salt. Combine the wet and dry ingredients, mixing until no lumps remain. Allow the batter to rest a few minutes to thicken. Pour into 3 mini loaf pans or any dishes you choose. Batter can fill 3/4s of the baking dish. Cupcakes will work also. Bake approximately 30-40 minutes for loaves, 25 minutes for cupcake size. Test that a knife inserted in the center comes out clean.

Let cakes cool completely. Top with strawberry mixture and serve room temperature or chilled.

6 servings:  224 calories  9 net carbs

9 servings:   145 calories  5 net carbs

With the first week of classes behind me, I wanted to again thank you all who purchased my e-books and the Low Carbing Among Friends series from my links this past year. Our program might not have met the summer expenses without you. The teens back for fall semester are great and our model really meets needs for those who learn "outside the box."  I pledge all my profits directly into the school, enabling scholarships and helping with all the costs that come with education. It is rewarding but also exhausting! Here's to foods that give us unbounding energy!

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