Due to the gentle freeze-drying procedure, the nutrients and vitamins of the freeze-dried fruits are preserved. Thus, freeze-dried fruits are perfect to supplement your healthy and balanced diet. The process also doesn’t alter the intense aroma of the fruits. Moreover, freeze-dried fruits also have advantages in terms of eco-friendliness, as they don’t need to be cultivated seasonally and therefore produce less greenhouse emissions. In the future you no longer have to wait for the strawberry season, but you can simply treat yourself with our freeze-dried strawberries. How to store freeze-dried fruits? Roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie (I use this medium-size cookie scoop), and place 3 inches apart on the baking sheets. Bake for 13–15 minutes or until lightly browned on the sides. The centers will look very soft.

Chocolate chips– chocolate chips are optional! I add them if we want an extra sweet granola. White chocolate chips make the granola taste like strawberries and cream! Dark chocolate chips and strawberries are delicious too.

Freeze-dried strawberry white chocolate cookies

Our freeze-dried strawberries, for example, are perfect to prepare tasty smoothies: add a splash of milk and some vanilla ice cream to make a delicious strawberry milkshake. The result will certainly taste just as good as in the ice-cream shop around the corner. Recipes with freeze-dried fruit Can I use fresh or frozen strawberries? No, freeze dried strawberries have to be used to keep the brownies fudgy. They will bake up soft and beautiful with chunks of melted chocolate and pieces of bright red berries. Chocolate Chips: Feel free to use any chocolate chip that you like. I suggest and prefer semi-sweet (or even dark) to balance the sweetness.

The perfect texture. When they’re still warm from the oven, they’re luxuriously gooey in the centre with puddles of luscious melted chocolate and crisp, caramelised edges. As they cool, they get more fudgy and after a few days they’ll reach their peak chewiness. Of course, they’re absolutely delicious at every stage.They're fudgy, have slightly gooey centers, and are topped with pretty pink, strawberry icing! This delicious dessert is the perfect sweet treat for special occasions like baby showers, birthday parties, Valentine's Day, Mother's Day, Easter, and for all strawberry lovers! Simple Ingredients for Easy Strawberry Brownies

Strawberries: This recipe uses freeze dried strawberries. Fresh or frozen strawberries will not work here. How do I store these brownies? Store leftovers in an airtight container or plastic bag for up to four days. Freeze for up to two weeks. Pro Tips Making strawberry sugar is a breeze, you just pulse together freeze dried strawberries and sugar in a small blender (I love a Magic Bullet) or a food processor. Then you have it all ready! Baking and serving this recipeThink: strawberries and cream meets bounty bar. These easy vegan paleo chocolate covered strawberry bars are a decadent no-bake treat!

Finally, add the white chocolate chips to the bowl and again, beat on low speed until just combined Measure out your plain flour, cornflour, bicarbonate of soda, salt and strawberry dust into a medium-sized bowl. Whisk together and set aside STEP NINE: Pour glaze on top of the brownies and smooth it out with a mini offset spatula. Let the icing set, then cut into 16 squares and enjoy! FAQs Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. Granulated Sugar– Not only does sugar help sweeten a recipe, but it changes the texture SO much. This helps give crispy edges to every cookie.Cover and chill the dough for at least 2 hours in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard. Coconut cream. From a can of full fat coconut milk. This is where the strawberries and CREAM vibe comes in. Unsalted Butter– You will need to use melted unsalted butter for this recipe! We chose to use unsalted butter to control the amount of salt in the recipe, but if all you have is salted butter, you can use that. Just omit in the salt in the recipe!