Strawberry Dust Sponge

Earlier this year we spotted the wonderful Zoe on Instagram, she’s always creating beautiful things so check out her page!

We reached out to Zoe and asked if she’d kindly like to get creative with some freeze-dry products & the results were amazing. It’s taken us WAY too long to share these recipes but we promise the wait was worth it… first up, Strawberry Dust Sponge with Blueberry White Chocolate Chantilly.

 

 

 

Strawberry Dust Sponge w Blueberry White Chocolate Chantilly

Strawberry Sponge

100g Plain Flour (You can totally use GF flour here.)

15g Strawberry Dust (You could use any freeze dried dust)
½ tsp Baking Powder

4 Eggs

120 Caster Sugar

75 Melted Butter (that’s cooled slightly) (You can also use DF butter)

  • Preheat the oven to 180*c
  • Place the Eggs and Caster Sugar in your electric mixer. Mixing on the highest speed for 15 minutes. It will have tripled in volume, thickened and be pale in colour. 
  • Sift the Flour, Strawberry Dust and Baking Powder into your thickened mix. Gently fold through ideally with a metal spoon that has some holes. Lastly add the cooled Melted Butter and fold through until combined. 
  • I suggest putting a ring of baking parchment around the edge of the tins, some Butter on the sides of the tins will allow it to stick. Divide the batter between to round tins. Don’t tap the tins to make smooth on top, use a palette knife, we want to keep as much air in as possible. 
  • Bake for 16-18 minutes. It will be done when its springy to the touch and slightly golden on top. Once baked remove carefully from the tin and allow to cool completely. 

Blueberry White Chocolate Chantilly

500g Cream

150g White Chocolate

20g Blueberry Dust (You can use any free dried dust here too)

  • Gently heat 200g of the Cream to just below boiling point.
  • Add the White Chocolate and stir until its all melted. 
  • Add this mixture to the Cream and Blueberry Dust. Allow to cool completely.
  • Once cooled, whip until soft peaks form. 

Assembly

100g Sugar Syrup

  • To make this you simply add 100g Caster Sugar and 100g Water. Heat until the Sugar is dissolved.

Extra Freeze Dried Fruit 

  • Slice your cakes in half. You will then have 4 layers.
  • Alternate between Cake, Sugar Syrup, Blueberry White Chocolate Chantilly and a sprinkling of Freeze Dried fruits between the layers as well. 
  • Once you get to the final layer. Spread the rest of the Blueberry White Chocolate Chantilly on top. Clean the side with a palette knife or the flat side of a Dough Scraper. This gives us the naked cake look. Sprinkle some Freeze Dried Fruit on top. Enjoy. If not eating straight away it can be stored in the fridge & also freezes extremely well for those late night treats. 

Meet the Maker

We’ve pinched this little blurb about Zoe from this Facebook post from the Three Mills Bakery in Canberra.

From the Sunshine Coast, Queensland, Zoe joined the Three Mills Bakery family this year as their in-house chef and gluten free expert. She has also been collaborating on the Beyond Bread & Butter cook book.

Zoe has worked in prominent restaurants and establishments such as 3 hatted Attica in Melbourne and 2 Michelin star ‘Core by Clare Smyth’ in London. We sat down for a chat about food and life.

Strawberry Dust Choc Bliss Balls

Strawberry Dust Choc Bliss Balls

Today we have an amazing treat for you to try with your LuvaBerry dusts.

If you don’t follow @MelbMumFoodie on Instagram it’s time you did! She’s always getting creative in the kitchen and this time with our strawberry dust, making chocolate covered bliss balls! They look too good to resist.

 

 

Here’s the simple recipe for you to try at home!

Recipe:
1 cup dates (soaked in warm water)
1 cup almond meal
1/2 cup shredded coconut
2 tablespoons of strawberry dust
1 tablespoon chia seeds
1 tablespoon honey

Mix in processor

Roll into balls and refrigerate

1/2 Sugar free choc chips @noshufoods
1 tablespoon coconut oil
Melt these two ingredients

Dip the bliss balls into the chocolate and sprinkle with strawberry dust @luva_berry

Enjoy 💕

 

Chia Seed Pudding Recipe

Chia seed pudding is the perfect breakfast or pick me up snack. You can use a simple recipe or get creative and add different flavours e.g. honey or cinnamon.

We like to keep things simple here at LuvaBerry so this recipe has only four ingredients:

  1. Chis seeds – black or white, your choice
  2. Coconut cream
  3. LuvaBerry Strawberry Dust and Crunch
  4. Fresh strawberries

Method

We used a glass to show off our strawberries but you can use anything Like an old jam jar or tall glass.

We experimented a little and found that the ratio is everything! When we didn’t use enough cream, the chia seeds were very hard. The texture we’re looking for is a creamy dessert, but you can play around to see what you like best. We finally took guidance from this blog and did 2 tablespoons of chia seeds for every half cup of cream.

We sliced some fresh fruit for decoration – the clear glass allows for the beautiful strawberry colour to be seen. Making sure the chia seeds are very well mixed with the cream/milk is important, the seeds need to soak up all the liquid, you might even want to mix a second time after waiting a minute. At this point we added in our LuvaBerry Strawberry Dust to give it a pink pop of colour – two teaspoons, but you can add as much as you like – it’s pure fruit with no added sugars, colourings or preservatives.

You then leave it in the fridge to set for at least three hours. We chose to decorate our pink chia seed pudding with LuvaBerry freeze-dry Crunch strawberries, but you can use fresh with a sprinkling of shredded coconut – get creative!

We hope you enjoyed this easy recipe and can get creative with the LuvaBerry freeze-dry range.

 

Strawberry Bundt Cake Recipe

Here’s another recipe for you get creative in the kitchen with some fresh strawberries. We’ve borrowed the recipe from QLD Strawberries & the lovely Mandy has made it her own with freeze-dry dust magic added.

1 cup Butter, softened
 2 cups Sugar
 3 Large Eggs
 3 tbsp Lemon Juice
 1 Lemon, zested
 2 ½ cups Plain Flour
 ½ tsp Baking Soda
 ½ tsp Salt
 1 cup Plain or Vanilla Greek Yoghurt
 1 ½ cups Fresh Strawberries, diced
 1 cup Icing Sugar
Sprinkling of strawberry dust
Preheat oven to 190°C. Grease and flour a 25cm Bundt pan (10-15 cup pan).
Sift together the 2 1/4 cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
With an electric mixer, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until blended.
Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter. Pour the batter into the Bundt pan.
Place in the oven and reduce the temperature to 160°C. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.
Once cooled, whisk together the remaining 2 tablespoons of lemon juice and the icing sugar. Drizzle over the top of the cake.

When the urge to bake takes hold, reach for this divine bundt-y-licious recipe. Nothing fancy goes in, but what comes out is amazing

 

Obviously we topped with LuvaBerry strawberry dust!

 

Original recipe by Michelle Budge