Not exact matches
4 tablespoons Coconut Oil 4 tablespoons Almond Butter
1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry
1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup
1 teaspoon Vanilla Extract
1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry
1/2 cup Oat Flour
1 teaspoon Baking Soda
1/4 teaspoon Sea Salt Jam of your choice (we used
Raspberry)
1 banana
1/2 avocado 2 - 3 soft dates 1 tsp freshly ground cardamom 1 tsp fresh ginger 1 tbsp tahini 1 cup / 150 g frozen raspberries and blackberries 1 cup oat milk or other plant mil
1/2 avocado 2 - 3 soft dates
1 tsp freshly ground cardamom
1 tsp fresh ginger
1 tbsp tahini
1 cup /
150 g frozen
raspberries and blackberries
1 cup oat milk or other plant milk
For the Filling: 3.5 - 4
cups fresh
raspberries 2
cups fresh cranberries
1/2 cup granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice pinch of salt 1/4 tsp allspice 1/2 tsp powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked pie
1/2 cup granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice pinch of salt
1/4 tsp allspice
1/2 tsp powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked pie
1/2 tsp powdered ginger
1 tsp nutmeg
1 tbsp cinnamon
1 large egg, beaten (for topping the unbaked pie)
French Toast: butter, for greasing the pan 4 large eggs, room temperature
1 1/2 cups whole milk 1 teaspoon pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberrie
1/2 cups whole milk
1 teaspoon pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon
1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberrie
1/2 teaspoon Kosher or sea salt
1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -
1 ″ slices
1 cup fresh or frozen
raspberries
Ingredients 2
cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (170 grams) raspberries 1/2 cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3 cup (80 ml) heavy crea
1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (
170 grams)
raspberries 1/2 cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3 cup (80 ml) heavy crea
1/2 cup (85 grams) dark chocolate chips
1 large egg
1 teaspoon vanilla extract
1/3
cup (80 ml) heavy cream
Blueberry Chipotle Barbecue Sauce Makes about 4
cups 1 tablespoon peanut oil
1 small onion, finely chopped 3 cloves garlic, minced
1 inch chunk of peeled ginger, minced 2
cups blueberries (I bet
raspberries or blackberries would be great, too)
1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat
1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too)
1/4
cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
2
cups flour
1/2 tsp salt 1/2 tsp baking powder [1/4 tsp at 8500 feet] 1/2 tsp baking soda [1/4 tsp at 8500 feet] 2 eggs 1/2 cup buttermilk 1 cup milk [1 1/3 cups at 8500] 3 tbsps butter, melted 1 cup raspberrie
1/2 tsp salt
1/2 tsp baking powder [1/4 tsp at 8500 feet] 1/2 tsp baking soda [1/4 tsp at 8500 feet] 2 eggs 1/2 cup buttermilk 1 cup milk [1 1/3 cups at 8500] 3 tbsps butter, melted 1 cup raspberrie
1/2 tsp baking powder [
1/4 tsp at 8500 feet]
1/2 tsp baking soda [1/4 tsp at 8500 feet] 2 eggs 1/2 cup buttermilk 1 cup milk [1 1/3 cups at 8500] 3 tbsps butter, melted 1 cup raspberrie
1/2 tsp baking soda [
1/4 tsp at 8500 feet] 2 eggs
1/2 cup buttermilk 1 cup milk [1 1/3 cups at 8500] 3 tbsps butter, melted 1 cup raspberrie
1/2 cup buttermilk
1 cup milk [
1 1/3
cups at 8500] 3 tbsps butter, melted
1 cup raspberries
1 (
18
1/4 ounce) packages white cake mix egg, water, oil as needed to make cake
1 (3 ounce) packages
raspberry Jell - O gelatin
1 cup boiling water
1/2 cup cold water 8 ounces Cool Whi
1/2 cup cold water 8 ounces Cool Whip
1/2 cup Arborio rice 4 cups milk 1/4 cup sugar 1/2 vanilla bean, split 3/4 teaspoon almond extract or 1 bay leaf 1/2 pint raspberries, other berries or dried fruit (optional
1/2 cup Arborio rice 4
cups milk
1/4
cup sugar
1/2 vanilla bean, split 3/4 teaspoon almond extract or 1 bay leaf 1/2 pint raspberries, other berries or dried fruit (optional
1/2 vanilla bean, split 3/4 teaspoon almond extract or
1 bay leaf
1/2 pint raspberries, other berries or dried fruit (optional
1/2 pint
raspberries, other berries or dried fruit (optional)
2
cups heavy cream 3 tablespoons sugar 2 tablespoons cherry brandy or kirsch
1 quart fresh strawberries
1/2 pint raspberries 2 dozen toasted almonds, optiona
1/2 pint
raspberries 2 dozen toasted almonds, optional
Note
1: To make the
raspberry reduction, use
1/2 cup of raspberries
1/2 cup of
raspberries.
For muffins
1-3/4
cups all - purpose flour (about 7-
1/3 ounces)
1 cup old - fashioned oats
1/2 cup light brown sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 cup milk 1 large egg 1 teaspoon vanilla extract 4 tablespoons butter, melted 1/2 cup strawberry or raspberry ja
1/2 cup light brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 large egg
1 teaspoon vanilla extract 4 tablespoons butter, melted
1/2 cup strawberry or raspberry ja
1/2 cup strawberry or
raspberry jam
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened
1 1/4
cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2
1/3
cups +
1 tablespoon (337g) all purpose flour 2
1/4 teaspoons baking powder generous pinch of salt
1 cup (240 ml) whole milk, room temperature
1 cup frozen
raspberries 1/4
cup (60 ml) sweet sherry * Whipped custard icing:
1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil
1/2 cups (360 ml) heavy cream
1 vanilla bean, split and scraped 4 egg yolks
1/4
cup +
1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil
1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch
1 cup double (thick) cream **
1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
1/2 cup frozen raspberries, slightly defrosted 1 tablespoon sweetener A little extra coconut water (optional
1/2 cup frozen
raspberries, slightly defrosted
1 tablespoon sweetener A little extra coconut water (optional)
1 cup raspberries 1 cup blueberries
1/2 cup blackberries, if available 2 cups strawberries, hulled and quartered 1/4 cup sugar 1 1/2 teaspoons white distilled vinega
1/2 cup blackberries, if available 2
cups strawberries, hulled and quartered
1/4
cup sugar
1 1/2 teaspoons white distilled vinega
1/2 teaspoons white distilled vinegar
Ingredients:
1/2 cup packed light brown sugar 1 cup all - purpose flour 1/4 teaspoon baking soda 1/8 teaspoon salt 1 cup rolled oats 1/2 cup butter, softened 3/4 cup seedless raspberry ja
1/2 cup packed light brown sugar
1 cup all - purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter, softened 3/4 cup seedless raspberry ja
1/2 cup butter, softened 3/4
cup seedless
raspberry jam
2
cups One Degree Organics Sprouted Spelt Flour
1/3
cup One Degree Organics Quick Oats
1 1/2 tsp double acting baking powder 1/2 tsp salt 1/4 cup + 2 Tbsp raw cane sugar 1/2 cup cold coconut butter or coconut oil 3/4 to 1 cup almond or soy milk 1/2 cup raspberries Coarse sugar for sprinklin
1/2 tsp double acting baking powder
1/2 tsp salt 1/4 cup + 2 Tbsp raw cane sugar 1/2 cup cold coconut butter or coconut oil 3/4 to 1 cup almond or soy milk 1/2 cup raspberries Coarse sugar for sprinklin
1/2 tsp salt
1/4
cup + 2 Tbsp raw cane sugar
1/2 cup cold coconut butter or coconut oil 3/4 to 1 cup almond or soy milk 1/2 cup raspberries Coarse sugar for sprinklin
1/2 cup cold coconut butter or coconut oil 3/4 to
1 cup almond or soy milk
1/2 cup raspberries Coarse sugar for sprinklin
1/2 cup raspberries Coarse sugar for sprinkling
FOR THE CAKE BATTER
1/2 cup boiling water 1/3 cup plus 2 teaspoons unsweetened cocoa powder (not Dutch process) 1/4 cup whole milk 1/2 teaspoon vanilla 1/3 cup seedless raspberry jam (about 3 ounces) 1 stick (1/2 cup) unsalted butter, softened 1/3 cup packed light brown sugar 1/3 cup granulated sugar 2 large eggs 1 cup all - purpose flour 3/4 teaspoon baking soda 1/4 teaspoon sal
1/2 cup boiling water
1/3
cup plus 2 teaspoons unsweetened cocoa powder (not Dutch process)
1/4
cup whole milk
1/2 teaspoon vanilla 1/3 cup seedless raspberry jam (about 3 ounces) 1 stick (1/2 cup) unsalted butter, softened 1/3 cup packed light brown sugar 1/3 cup granulated sugar 2 large eggs 1 cup all - purpose flour 3/4 teaspoon baking soda 1/4 teaspoon sal
1/2 teaspoon vanilla
1/3
cup seedless
raspberry jam (about 3 ounces)
1 stick (
1/2 cup) unsalted butter, softened 1/3 cup packed light brown sugar 1/3 cup granulated sugar 2 large eggs 1 cup all - purpose flour 3/4 teaspoon baking soda 1/4 teaspoon sal
1/2 cup) unsalted butter, softened
1/3
cup packed light brown sugar
1/3
cup granulated sugar 2 large eggs
1 cup all - purpose flour 3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups AP flour or Gluten Free flour blend (we used Pamela's GF Artisan Blend) 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons unsalted butter, softened 3/4 cup granulated sugar, plus 1 tablespoon 1 large egg 2/3 cup buttermilk 2 teaspoons vanilla extract 3 teaspoons grated lemon zest, divided (orange is ok if you prefer) 1/2 cup each raspberries and blueberrie
1/2 cups AP flour or Gluten Free flour blend (we used Pamela's GF Artisan Blend) 3/4 teaspoon baking powder 3/4 teaspoon baking soda
1/2 teaspoon salt 6 tablespoons unsalted butter, softened 3/4 cup granulated sugar, plus 1 tablespoon 1 large egg 2/3 cup buttermilk 2 teaspoons vanilla extract 3 teaspoons grated lemon zest, divided (orange is ok if you prefer) 1/2 cup each raspberries and blueberrie
1/2 teaspoon salt 6 tablespoons unsalted butter, softened 3/4
cup granulated sugar, plus
1 tablespoon
1 large egg 2/3
cup buttermilk 2 teaspoons vanilla extract 3 teaspoons grated lemon zest, divided (orange is ok if you prefer)
1/2 cup each raspberries and blueberrie
1/2 cup each
raspberries and blueberries
for the
raspberry buttercream: 225 grams (
1 cup) unsalted butter, softened
1/2 teaspoon kosher salt 600 gram (5 cups) confectioner's sugar, as needed 30 - 90 grams (2 - 6 tablespoons) half - and - half or whole milk, as needed 1/3 cup freeze - dried raspberries, crushed into powder drop pink food coloring, if desire
1/2 teaspoon kosher salt 600 gram (5
cups) confectioner's sugar, as needed 30 - 90 grams (2 - 6 tablespoons) half - and - half or whole milk, as needed
1/3
cup freeze - dried
raspberries, crushed into powder drop pink food coloring, if desired
1-
1/2 cups flour * 1/4 cup sugar 2 teaspoons baking powder 1 teaspoon cinnamon 1/4 cup flaxseed meal or ground flaxseed 1/2 cup chocolate chips (I used bittersweet) 1 cup fresh or frozen raspberries 1 cup plain yogurt 1 teaspoon vanill
1/2 cups flour *
1/4
cup sugar 2 teaspoons baking powder
1 teaspoon cinnamon
1/4
cup flaxseed meal or ground flaxseed
1/2 cup chocolate chips (I used bittersweet) 1 cup fresh or frozen raspberries 1 cup plain yogurt 1 teaspoon vanill
1/2 cup chocolate chips (I used bittersweet)
1 cup fresh or frozen
raspberries 1 cup plain yogurt
1 teaspoon vanilla
1 recipe Cream Cheese Pie Dough 3
cups fresh blueberries
1 cup fresh
raspberries 1/2 cup granulated sugar, plus extra for sprinkling 4 tablespoons cornstarch 1/4 teaspoon ground cinnamon pinch of Kosher or sea salt juice of 1/2 lim
1/2 cup granulated sugar, plus extra for sprinkling 4 tablespoons cornstarch
1/4 teaspoon ground cinnamon pinch of Kosher or sea salt juice of
1/2 lim
1/2 lime
2 2/3
cups crushed
raspberries (about four 6 - oz containers) 3 chipotle peppers in adobo sauce, chopped
1 Tbsp adobo sauce 3 Tbsp Ball ® RealFruit ® Classic Pectin
1/2 tsp butter 3 1/3 cups suga
1/2 tsp butter 3
1/3
cups sugar
1 1/3
cup fresh or frozen blueberries 2 tablespoons
raspberry vinegar (or red wine vinegar)
1/2 teaspoon coarsely ground pink peppercorns 1/2 cup quinoa 1/4 teaspoon salt 1 medium zucchini 3 ounces Havarti cheese 1 cup lowfat cottage cheese 4 fresh mint leaves, optiona
1/2 teaspoon coarsely ground pink peppercorns
1/2 cup quinoa 1/4 teaspoon salt 1 medium zucchini 3 ounces Havarti cheese 1 cup lowfat cottage cheese 4 fresh mint leaves, optiona
1/2 cup quinoa
1/4 teaspoon salt
1 medium zucchini 3 ounces Havarti cheese
1 cup lowfat cottage cheese 4 fresh mint leaves, optional
2
cups fresh wild berries +
1/2 cup for after baking (we used blueberries, raspberries, gooseberries and red currants) 1 - 2 tbsp maple syrup or honey 1 tbsp lemon juice + freshly grated zest from 1/2 lemon 2 tbsp fresh mint leaves, finely choppe
1/2 cup for after baking (we used blueberries,
raspberries, gooseberries and red currants)
1 - 2 tbsp maple syrup or honey
1 tbsp lemon juice + freshly grated zest from
1/2 lemon 2 tbsp fresh mint leaves, finely choppe
1/2 lemon 2 tbsp fresh mint leaves, finely chopped
3/4
cup unsalted butter
1/2 cup sugar The grated zest of one lemon Pinch of cinnamon 1 large egg yolk 1 teaspoon pure vanilla extract 1 cup All - Purpose Flour 3/4 cup almond flour 1/4 teaspoon salt Raspberry jam for filling Confectioners» sugar for dusting You'll need two baking sheets lined with Silpat mats or parchment paper
1/2 cup sugar The grated zest of one lemon Pinch of cinnamon
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup All - Purpose Flour 3/4
cup almond flour
1/4 teaspoon salt
Raspberry jam for filling Confectioners» sugar for dusting You'll need two baking sheets lined with Silpat mats or parchment paper.
1/2 cup orange juice or water 4 cups fresh or frozen rhubarb, cut into small dice 1 - 2 cups fresh or frozen raspberries 1 cup suga
1/2 cup orange juice or water 4
cups fresh or frozen rhubarb, cut into small dice
1 - 2
cups fresh or frozen
raspberries 1 cup sugar
Silver poppy seed cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon -
raspberry plate trifle Cake: 2
1/4
cups (3
15g) cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4
cup (60 ml) whole milk
1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F
1/2 vanilla bean, split lengthwise
1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F
1/2 cup (60 ml) well shaken buttermilk
1/4
cup poppy seeds
1 tablespoon fresh lemon juice 200g unsalted butter, room temperature
1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F
1/2 cups (300g) granulated sugar 4 large (
120 ml) egg whites, lightly beaten To serve:
1 cup heavy cream, whipped
1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to
180 °C / 350 °F.
9 graham crackers, each 2
1/2 by 5 inches 2 tablespoons plus 1/4 cup sugar 6 tablespoons unsalted butter, melted 8 ounces bar cream cheese, room temperature 1/2 teaspoon pure vanilla extract 3/4 cup heavy cream 1 pound fresh sweet cherries, such as Bing, pitted and halved 1 tablespoon seedless raspberry ja
1/2 by 5 inches 2 tablespoons plus
1/4
cup sugar 6 tablespoons unsalted butter, melted 8 ounces bar cream cheese, room temperature
1/2 teaspoon pure vanilla extract 3/4 cup heavy cream 1 pound fresh sweet cherries, such as Bing, pitted and halved 1 tablespoon seedless raspberry ja
1/2 teaspoon pure vanilla extract 3/4
cup heavy cream
1 pound fresh sweet cherries, such as Bing, pitted and halved
1 tablespoon seedless
raspberry jam
Romaine Salad with
Raspberry Dressing: Combine
1 head romaine lettuce, torn;
1 small red onion, sliced;
1 cup crumbled feta cheese;
1/2 cup chopped toasted pecans; and 4 bacon slices, cooked and crumbled
1/2 cup chopped toasted pecans; and 4 bacon slices, cooked and crumbled.
Filling: Sliced Strawberries,
Raspberries, Blueberries 2 cans Full - Fat Coconut Whipped Cream, chilled
1/2 cup Powdered Xylitol or Erythritol 1 teaspoon Vanilla Extract 1 teaspoon Stevia Extract or to tast
1/2 cup Powdered Xylitol or Erythritol
1 teaspoon Vanilla Extract
1 teaspoon Stevia Extract or to taste
1 cup organic non-hydrogenated vegetable shortening
1 1/2 cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend of choice 1/2 cup canned full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 1/4 cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature
1/2 cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend of choice
1/2 cup canned full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 1/4 cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature
1/2 cup canned full - fat coconut milk (well mixed)
1 teaspoon pure vanilla extract
1/4
cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature)
*
1/2 cup plain yogurt (I used Cabot Greek - style plain yogurt) * 1 - 2 teaspoons (or more to taste) honey rosewater «syrup» (instructions above in the headnote), or use plain honey or maple syrup instead * ripe black raspberries, rinsed, dried and «picked over» - as many as you want * handful or more of chopped walnut
1/2 cup plain yogurt (I used Cabot Greek - style plain yogurt) *
1 - 2 teaspoons (or more to taste) honey rosewater «syrup» (instructions above in the headnote), or use plain honey or maple syrup instead * ripe black
raspberries, rinsed, dried and «picked over» - as many as you want * handful or more of chopped walnuts
1 1/2 cups raspberries (fresh or frozen) 1/4 cup sugar 1/2 cup water 1 14 - ounce can coconut milk 1 cup heavy whipping cream 1 14 - ounce can sweetened condensed milk 2 teaspoons vanilla extract 3 ounces bittersweet chocolate, chopped into small chunk
1/2 cups raspberries (fresh or frozen)
1/4
cup sugar
1/2 cup water 1 14 - ounce can coconut milk 1 cup heavy whipping cream 1 14 - ounce can sweetened condensed milk 2 teaspoons vanilla extract 3 ounces bittersweet chocolate, chopped into small chunk
1/2 cup water
1 14 - ounce can coconut milk
1 cup heavy whipping cream
1 14 - ounce can sweetened condensed milk 2 teaspoons vanilla extract 3 ounces bittersweet chocolate, chopped into small chunks
Biscuits:
1 cup Natural Bisquick Baking Mix or another baking mix
1/3
cup unsweetened Almond Milk
1/2 teaspoon Pure Vanilla Extract 1/4 cup sugar free Raspberry Jam or your favorite sugar free jam
1/2 teaspoon Pure Vanilla Extract
1/4
cup sugar free
Raspberry Jam or your favorite sugar free jam.
1 teaspoon baking powder pinch salt
1 cups sugar
1/2 cup olive oil zest from 1 medium orange (save the juice for the raspberry compote) 2 large eggs 1/2 cup sherry, cognac, or Grand Marnie
1/2 cup olive oil zest from
1 medium orange (save the juice for the
raspberry compote) 2 large eggs
1/2 cup sherry, cognac, or Grand Marnie
1/2 cup sherry, cognac, or Grand Marnier
Ingredients: Smoothie Bowl 2 Frozen acai smoothie packs, broken up
1 Banana
1/3
Cup Blueberries
1/3
Cup Raspberries 1/2 Cup Pomegranate Blueberry Sparkling Ice 1/4 Cup Almond Milk 2 1/2 Teaspoon Chia seeds Topping Suggestions 2 Tablespoons blueberries or raspberries 2 Tablespoons pomegranate seeds 1/2 Banana sliced 2... [Re
Raspberries 1/2 Cup Pomegranate Blueberry Sparkling Ice 1/4 Cup Almond Milk 2 1/2 Teaspoon Chia seeds Topping Suggestions 2 Tablespoons blueberries or raspberries 2 Tablespoons pomegranate seeds 1/2 Banana sliced 2... [Read More...
1/2 Cup Pomegranate Blueberry Sparkling Ice
1/4
Cup Almond Milk 2
1/2 Teaspoon Chia seeds Topping Suggestions 2 Tablespoons blueberries or raspberries 2 Tablespoons pomegranate seeds 1/2 Banana sliced 2... [Read More...
1/2 Teaspoon Chia seeds Topping Suggestions 2 Tablespoons blueberries or
raspberries 2 Tablespoons pomegranate seeds 1/2 Banana sliced 2... [Re
raspberries 2 Tablespoons pomegranate seeds
1/2 Banana sliced 2... [Read More...
1/2 Banana sliced 2... [Read More...]
The Berry Smash:
1/2 cup (80g) blueberries, fresh or frozen 1/2 cup (80g) raspberries, fresh or frozen (you can use a cup combo of whatever berries you want) 3 tablespoons white granulated sugar 1 tablespoon corn starch (measured before the juice so you don't have to worry about washing the tablespoon) 1 1/2 tablespoons lime juice (zest the lime first
1/2 cup (80g) blueberries, fresh or frozen
1/2 cup (80g) raspberries, fresh or frozen (you can use a cup combo of whatever berries you want) 3 tablespoons white granulated sugar 1 tablespoon corn starch (measured before the juice so you don't have to worry about washing the tablespoon) 1 1/2 tablespoons lime juice (zest the lime first
1/2 cup (80g)
raspberries, fresh or frozen (you can use a
cup combo of whatever berries you want) 3 tablespoons white granulated sugar
1 tablespoon corn starch (measured before the juice so you don't have to worry about washing the tablespoon)
1 1/2 tablespoons lime juice (zest the lime first
1/2 tablespoons lime juice (zest the lime first)
Pin It Fruit Salad (Layered Version) 2
1/2 — 3 cups chunked watermelon 2 cups sliced green grapes 1 pint blueberries 3 peaches, chunked 1/2 honeydew melon, chunked 1 carton strawberries, cored and sliced 1 small carton raspberries Blackberries for... Continue Reading
1/2 — 3
cups chunked watermelon 2
cups sliced green grapes
1 pint blueberries 3 peaches, chunked
1/2 honeydew melon, chunked 1 carton strawberries, cored and sliced 1 small carton raspberries Blackberries for... Continue Reading
1/2 honeydew melon, chunked
1 carton strawberries, cored and sliced
1 small carton
raspberries Blackberries for... Continue Reading →
Ingredients:
1 Banana
1/2 Cup Raspberries 1/2 Cup Cherries 1/2 Cup Blueberries 1 Tbsp Acai Powder 1 Cup Almond Milk Shredded Coconut for garnis
1/2 Cup Raspberries 1/2 Cup Cherries 1/2 Cup Blueberries 1 Tbsp Acai Powder 1 Cup Almond Milk Shredded Coconut for garnis
1/2 Cup Cherries
1/2 Cup Blueberries 1 Tbsp Acai Powder 1 Cup Almond Milk Shredded Coconut for garnis
1/2 Cup Blueberries
1 Tbsp Acai Powder
1 Cup Almond Milk Shredded Coconut for garnish
Here's how to make a green smoothie of your own: 2
cups almond milk (soy or rice work well too)
1 frozen banana (remove the peel, cut into
1 - inch slices, and freeze in a plastic bag overnight)
1 cup of frozen berries (strawberries, blueberries,
raspberries, and / or blackberries, etc)
1 Tbs flax seeds
1 scoop rice protein powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with
1/2 cup
1/2 cup.
1 cup soymilk
1 teaspoon apple cider vinegar 2 tablespoon cornstarch
1 1/2 cups flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/3 cup canola oil 3/4 cup plus 2 tablespoons sugar 2 teaspoons vanilla extract 1/3 cup raspberry, strawberry, or grape jam 2 tablespoons powdered suga
1/2 cups flour 3/4 teaspoon baking powder
1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/3 cup canola oil 3/4 cup plus 2 tablespoons sugar 2 teaspoons vanilla extract 1/3 cup raspberry, strawberry, or grape jam 2 tablespoons powdered suga
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/3 cup canola oil 3/4 cup plus 2 tablespoons sugar 2 teaspoons vanilla extract 1/3 cup raspberry, strawberry, or grape jam 2 tablespoons powdered suga
1/2 teaspoon ground nutmeg
1/2 teaspoon salt 1/3 cup canola oil 3/4 cup plus 2 tablespoons sugar 2 teaspoons vanilla extract 1/3 cup raspberry, strawberry, or grape jam 2 tablespoons powdered suga
1/2 teaspoon salt
1/3
cup canola oil 3/4
cup plus 2 tablespoons sugar 2 teaspoons vanilla extract
1/3
cup raspberry, strawberry, or grape jam 2 tablespoons powdered sugar
Breakfast (298 calories) • 2/3
cup gluten - free oats cooked in
1 1/3
cups water •
1/2 cup raspberries • 1 Tbsp
1/2 cup raspberries •
1 Tbsp.
1 1/2 cups whole wheat pastry flour 1/2 cup all purpose flour (or white whole wheat flour) 1/2 cup hazelnut meal 2/3 cup coconut palm sugar, divided 1/4 teaspoon salt 1/4 cup extra virgin olive oil 1/4 cup hazelnut oil (or high - oleic safflower oil) 1/4 cup cold water 3 cups sliced rhubarb 3 cups raspberries 1 cup blueberries 1 1/2 tablespoons cornstarch 1/4 to 1/2 teaspoon freshly grated lemon zest 1/2 teaspoon freshly grated ginger, optional 1 teaspoon raw (turbinado) or demerara sugar, for sprinklin
1/2 cups whole wheat pastry flour
1/2 cup all purpose flour (or white whole wheat flour) 1/2 cup hazelnut meal 2/3 cup coconut palm sugar, divided 1/4 teaspoon salt 1/4 cup extra virgin olive oil 1/4 cup hazelnut oil (or high - oleic safflower oil) 1/4 cup cold water 3 cups sliced rhubarb 3 cups raspberries 1 cup blueberries 1 1/2 tablespoons cornstarch 1/4 to 1/2 teaspoon freshly grated lemon zest 1/2 teaspoon freshly grated ginger, optional 1 teaspoon raw (turbinado) or demerara sugar, for sprinklin
1/2 cup all purpose flour (or white whole wheat flour)
1/2 cup hazelnut meal 2/3 cup coconut palm sugar, divided 1/4 teaspoon salt 1/4 cup extra virgin olive oil 1/4 cup hazelnut oil (or high - oleic safflower oil) 1/4 cup cold water 3 cups sliced rhubarb 3 cups raspberries 1 cup blueberries 1 1/2 tablespoons cornstarch 1/4 to 1/2 teaspoon freshly grated lemon zest 1/2 teaspoon freshly grated ginger, optional 1 teaspoon raw (turbinado) or demerara sugar, for sprinklin
1/2 cup hazelnut meal 2/3
cup coconut palm sugar, divided
1/4 teaspoon salt
1/4
cup extra virgin olive oil
1/4
cup hazelnut oil (or high - oleic safflower oil)
1/4
cup cold water 3
cups sliced rhubarb 3
cups raspberries 1 cup blueberries
1 1/2 tablespoons cornstarch 1/4 to 1/2 teaspoon freshly grated lemon zest 1/2 teaspoon freshly grated ginger, optional 1 teaspoon raw (turbinado) or demerara sugar, for sprinklin
1/2 tablespoons cornstarch
1/4 to
1/2 teaspoon freshly grated lemon zest 1/2 teaspoon freshly grated ginger, optional 1 teaspoon raw (turbinado) or demerara sugar, for sprinklin
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon freshly grated ginger, optional 1 teaspoon raw (turbinado) or demerara sugar, for sprinklin
1/2 teaspoon freshly grated ginger, optional
1 teaspoon raw (turbinado) or demerara sugar, for sprinkling
Crust
14 oreo cookies ground into crumbs 2 tbsp white sugar
1 tsp cocoa powder
1/2 cup melted butter Filling 32oz (4 pkgs Philadelphia) cream cheese at room temperature 1/2 cup white sugar 1 tbsp vanilla 2 tsp raspberry extract.5 lb semi-sweet chocolate melted in a double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 325 °F
1/2 cup melted butter Filling 32oz (4 pkgs Philadelphia) cream cheese at room temperature 1/2 cup white sugar 1 tbsp vanilla 2 tsp raspberry extract.5 lb semi-sweet chocolate melted in a double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 325
cup melted butter Filling 32oz (4 pkgs Philadelphia) cream cheese at room temperature
1/2 cup white sugar 1 tbsp vanilla 2 tsp raspberry extract.5 lb semi-sweet chocolate melted in a double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 325 °F
1/2 cup white sugar 1 tbsp vanilla 2 tsp raspberry extract.5 lb semi-sweet chocolate melted in a double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 325
cup white sugar
1 tbsp vanilla 2 tsp
raspberry extract.5 lb semi-sweet chocolate melted in a double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous
12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping
1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 325 °F
1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 325
Cup Butter.5 lb bittersweet chocolate 2 tsp
raspberry extract Preheat oven to 325 °F.
Mixed Berry Filling
1 cup fresh strawberries, halved 2
cups fresh
raspberries 1 1/2 cups fresh blueberries 1/2 cup white sugar 3 tablespoons cornstarc
1/2 cups fresh blueberries
1/2 cup white sugar 3 tablespoons cornstarc
1/2 cup white sugar 3 tablespoons cornstarch
Ingredients: 2
cups nondairy milk
1 frozen banana (remove the peel, cut into
1 - inch slices, and freeze in a plastic bag overnight)
1 cup of frozen berries (strawberries, blueberries,
raspberries, and / or blackberries, etc)
1 scoop rice protein powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with
1/2 cup
1/2 cup.
1 can full fat coconut milk, refrigerated 24 to 48 hours
1/2 cup fresh squeezed orange juice zest of 1 large orange (about 2 teaspoons) 1 teaspoon vanilla extract 1 tablespoons raw honey a handful of frozen raspberrie
1/2 cup fresh squeezed orange juice zest of
1 large orange (about 2 teaspoons)
1 teaspoon vanilla extract
1 tablespoons raw honey a handful of frozen
raspberries
Filling:
10 small firm - ripe peaches
1/2 cup water 1/2 cup sugar 4 teaspoons cornstarch 1 tablespoon fresh lemon juice 1/2 pint ripe raspberrie
1/2 cup water
1/2 cup sugar 4 teaspoons cornstarch 1 tablespoon fresh lemon juice 1/2 pint ripe raspberrie
1/2 cup sugar 4 teaspoons cornstarch
1 tablespoon fresh lemon juice
1/2 pint ripe raspberrie
1/2 pint ripe
raspberries
Mix in blender (food processor works, too)
1/3
cup raspberry vinegar or
1 cup raspberries +
1/3
cup white / wine / or regular vinegar
1/2 cup sugar 1 teaspoon salt 1 teaspoon dry mustard 1 1/2 teaspoon grated onion or dry onion flake
1/2 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 1/2 teaspoon grated onion or dry onion flake
1/2 teaspoon grated onion or dry onion flakes