Tuesday, March 22, 2016

A Small Life...and {Clean Eating} Strawberry Brown Butter Betty Tarts

Sometimes my life seems ever so small compared to those around me.
With the world at our fingertips these days, it's easy to compare my life to others and feel like they are stretching so much farther.
Like everyone is living big, doing bigger things.
And I am living small.

But small is not insignificant.
It is in the smallest of moments that I feel thankful.
Thankful for the sweet hug from one of my children.
The smile from my husband, knowing what he is feeling without words.
The gratitude of a sink of dishes and bubbly warm water to wash them clean...the satisfaction that I have fed my family.
It is in the smallest of moments that I think God speaks.
Not in the noise and rush.
But the quiet few minutes when you can give Him your time.
And who is to say that a small life is not important?
The things we are doing for our families day in and day out are stepping stones...launching pads for our children into the world.
The talk with my teens, the time spent doing things they love, pushing them to be better, being there.
Serving others, serving your neighbors.
This is where the small things really add up to something big.

When I have had a busy, stretched- thin kind of day, I am happy to go back to my small life.
It can be meaningful, purposeful, finding the gratitude in the days that it seems like I am on repeat.
Those days that I think I can't wash another load, or clean another mess, I have learned to seek the moments of thankfulness.
The small moments...that add up to living big.


And speaking of living BIG....these Strawberry Brown Butter Betty Tarts will knock your socks off.
The recipe is simple, but the little tarts will add such a lovely surprise to your Easter table...or really any time you want a healthy dessert.


This recipe was adapted heavily from Smitten Kitchen :)

3/4 stick salted butter
1 tsp. coconut sugar set aside
8 slices gluten free bread of your choice {white works best}
1/4 + 1TBS coconut sugar
1/2 tsp. lemon zest
1/2 cup + 2 TBS. almond flour
2 cups strawberries sliced
opt. whipped cream for serving

Preheat oven to 350 degrees F with rack in the middle.
In a small pan, melt the butter. Once it is melted, turn heat down to low and keep stirring.
The butter will develop a nutty smell and start to turn brown.
Do not take your eyes off of the butter during the process. The period between brown and burnt can be less than a minute.
Once it has browned, remove from heat.

Cut the crusts off of your bread and press them flat with a rolling pin.
Lightly butter 8 muffin tins with your brown butter and sprinkle the bottoms with the 1 tsp. coconut sugar set aside.
Lightly brush both side of the bread and press into each muffin tin.

Make the filling!
Stir together coconut sugar, zest, almond flour, then add strawberries to coat.
Stir in remaining brown butter and mix well.
Scoop the strawberry mixture into the tins, pressing gently.

Cover pan with foil and bake for 15 minutes. Then uncover and bake about another 10 minutes. Let stand for a few minutes before serving.
Serve warm or at room temperature with a dollop of whipped cream.




Simply At Home said...

Juila, this post spoke volumes to me today. Thank you sweet friend for following your heart. I can't wait to try those it looks yummy. Have a blessed kind of day.

Bley said...

What a lovely site you have here Julia! My husband and I live on a farm in rural Ohio and homeschool our five children. He's an engineer, I'm an artist, and we are planning our first flower farm season for 2018. I have so enjoyed reading your experience, your farm cart is to die for, and your mothering observations resonate with me:) Best to you, Bley

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