Not exact matches
Any berry combo will work but
if you use blackberries, strawberries or
raspberries and want a smoother popsicle, strain blended mixture through a fine mesh strainer before pouring into the
cups.
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
cup of frozen
raspberries 1 tablespoon of chia seeds 1 tablespoon of honey or maple syrup — optional, you can leave it out
if you like to keep it low sugar
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 vinegar
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 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 desired
2 apples, cut into small cubes (peel first, only
if not organic) 1 package frozen
raspberries 2 bananas, sliced 1/4
cup water
Also,
if you have fresh
raspberries and / or mint leaves lying around (I grow my own:), you can garnish the
cups with those too.
1
cup brown rice flour 1/2
cup millet flour 3/4
cup tapioca starch 3 tsp baking powder 6 eggs 1
cup coconut milk 1/8
cup honey About 1/2 to 3/4
cup frozen
raspberries Handful of semisweet chocolate chips (about 1/6
cup,
if you're measuring)
depending on the season, you could also use pureed pumpkin,
raspberries, peaches, apples, etc. —
if using chocolate chips, add 1/2 to the base and reserve 1/4
cup for the topping
If you use frozen
raspberries, you'll likely need 4
cups to reach 384 grams.
6
cups fresh or frozen unsweetened red berries (
raspberries, strawberries, red currants, or any combination of these, with some pitted red cherries
if desired) *
Raspberry Chocolate Raw Tart Yield: approx 18 tarts For the Tart shell 1
cup raw organic almonds, soaked 2 - 3 hours or over night 1 1/4
cup dried organic soft dates, chopped, soaked for 30 mins only
if not soft 3/4
cups raw cacao powder 1/2 tsp pure vanilla - alcohol free pinch sea salt 2 - 3 tbsp filtered water Method Combine above ingredients in bowl of food processor fitted with S blade and blend until the mass begins to clump together adding the water bit by bit only
if needed to combine the mixture.
vanilla extract 1/3
cup raw coconut oil, melted 1/3
cup raw honey 1
cup raspberries (thaw completely
if using frozen)
1 juicy clementine or tangerine, peeled and broken into segments 1 small beet, peeled and chopped 1⁄2
cup (125 mL) red berries of choice (such as
raspberries or strawberries) 1⁄2 ripe banana, preferably frozen 2 tablespoons (30 mL) raw or roasted almond butter (I prefer roasted) 1 tablespoon (15 mL) chia seeds 1
cup (250 mL) unsweetened almond milk 1⁄4 teaspoon (1 mL) pure vanilla extract pinch fine sea salt (omit
if using salted almond butter)
Blackberry Tarts Yield: 16 mini tarts Filling 1
cup raw cashews (soaked for min 1 hr) 5 tbsp lemon juice 1 tbsp lemon zest 5 tbsp filtered water + one tbsp 6 drops liquid stevia or 2 tsp agave syrup Tart Shell 1
cup raw almonds, optionally soaked over night 1 1/4
cup dried organic dates 1 tbsp filtered water,
if needed for combining the above Toppings fresh blackberries,
raspberries or strawberries fresh stevia leaves or mint leaves for garnish Method For the Filling; Combine cashews, lemon juice, zest, 5 tbsp water and stevia or agave and blend in food processor with S blade until smooth and creamy, adding last tbsp of water for consistency
if needed.
1
cup soy milk 2 teaspoons apple cider vinegar 2 tablespoons sugar 1 teaspoon pure vanilla extract 1
cup all - purpose flour 1 tablespoon baking powder 2 teaspoons minced fresh thyme 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 1/4
cup fresh
raspberries (keep a few berries out for garnish,
if desired) Nonstick spray
3/4
cup raw cashews 1
cup packed pitted dates (about 20) 1 (15 - ounce) can pureed organic butternut squash 3/4
cup unsweetened coconut milk beverage, more
if needed 1/4
cup unsweetened cocoa powder 1 teaspoon vanilla extract Fresh
raspberries (optional) Grated coconut (optional)
For the Filling: 1
cup of strawberries, cut up Honey or syrup Other fillings that are delicious: bananas, blueberries,
raspberries, mixed berries, yogurt (
if you're not dairy - free), walnuts... use your imagination!
2 apples, cut into small cubes (peel first, only
if not organic) 1 package frozen
raspberries 2 bananas, sliced 1/4
cup water In a...
3/4
cup wheat free oats (I use Bob's Red Mill) 1/4
cup coconut flakes 2 - 3 tsp cinnamon (or more
if you like) 2 tbsp dried cherries (optional) 2 tbsp coconut sugar or sucanat 1/4
cup softened coconut oil 1
cup blueberries 1
cup raspberries
1 1/2
cups almond flour (or any combination of nut flours) * 1/2
cup coconut flour 1/3
cup coconut or unrefined cane sugar 1/4 teaspoon salt 1 teaspoon baking powder 2 eggs (room temperature) 1 1/2 teaspoon almond extract (gluten - free) 1/2
cup coconut oil (use raw
if you don't mind a more coconut» y flavor, or refined for a more neutral flavor) 1/4 - 1/2
cup of
raspberry jam (or any flavor jam)
2 apples, cut into small cubes (peel first, only
if not organic) 1 package frozen
raspberries 2 bananas, sliced 1/4
cup water
1
cup brown rice flour 1/2
cup millet flour 3/4
cup tapioca starch 3 tsp baking powder 6 eggs 1
cup coconut milk 1/8
cup honey About 1/2 to 3/4
cup frozen
raspberries Handful of semisweet chocolate chips (about 1/6
cup,
if you're measuring)
I also calculated with 2 teaspoons maple syrup and 1/4
cup raspberries, so sugar will be lower
if not using.
3
cups of fresh or frozen berries (I used a combination of
raspberries and blackberries, but just one would be fine)-
if using frozen, thaw first and pour off excess juice
For the glaze and berries: 1/4
cup apple or apricot jelly, juice of a lemon, 1
cup each fresh
raspberries, blackberries and blueberries, sprig of fresh mint
if desired.