Tag: Raspberries

• Sharing Secrets

  Posted at 6:03 AM by Brittany, on March 10, 2015

  I have two secrets that I am willing to share with you all at no extra cost. Ready? Just because a chip is made with flax seeds and coconut oil doesn’t mean you can eat five servings, and just because you’ve run “all the miles” doesn’t mean you need to eat all the cookies. You’re welcome for those tips.

  In an attempt to earn back the respect of my uncomfortably snug fitting pants I’ve swapped the processed sugars for fruit, started moderating my intake, and am focusing on smaller daily workouts. I was sick for a week and it totally threw me off my game.

  Rude. 

  

  Blueberries are rocking my world right now. One of my all time favorite snacks will forever be rice cakes with nut butter and fruit. Throw some hemp hearts on there for good measure and we can call it a day.

  

  

  I’m also loving the Whole Foods hot/cold bar, and homemade roasted potatoes.

  

  

  Adding fresh rosemary from my yard took this above and beyond.

  The moment I knew I was serious about my sugar break, (because I am notorious for claiming to “cut out foods I don’t need” for a bit and then quickly turning around to eat a sleeve of cookies), was when I did a coffee tasting…with no pairing.

  

  This was one of the reserve blends served at the Starbucks Roastery that I HAD to try. Exclusive to the roastery, meaning you cannot find this coffee anywhere else. I had every intention of pairing this with some sort of sugary treat, but alas I did not.

  

  

  This coffee was good, but I probably wouldn’t order it again. The tiered notes were more apparent as the coffee sat. The first few sips were smooth and chocolaty, and 5 minutes later the lemon notes started to sing. I don’t like singing lemons.

  I do however like singing desserts made from fruit. Fruit sugars are wonderfully satisfying when they’re your only sugar intake. Dates, coconuts, and raw cacao.

  

  Eat good, feel good.

  Q: What food(s) do you tend to mindlessly eat? Sugar, all the sugar. 

  

  | 89 Comments Tagged Raspberries, Reserve Roastery, Run, Starbucks, sugar, Vegan, Whole Foods

• Raspberry Oat Crumble Bars

  Posted at 9:16 AM by Brittany, on July 17, 2014

  I didn’t plan on posting today, or even posting this recipe at all. I had a couple people ask for it though, and I decided that I wanted to link up with the Virtual Vegan LINKY Potluck, the only link up I ever participate in! Any excuse for baked goods is a good excuse!

  

  With an abundance of raspberries in my house these days, it’s no surprise we’ve been creating all kinds of raspberry based recipes.

  

  This recipe cred actually goes to my mom, the angel that had these delicious bars baked and ready for consumption the moment I arrived home after a morning run in the hot hot sun.

  

  We made these gluten free, but you can easily sub whole wheat flour if you prefer. Either way, prepare for a raspberry flavor bomb.

  Raspberry Oat Crumble Bars (V/GF)

  

  Ingredients

  For the cake: 

  • 1 1/2 cups GF flour (I suggest Namaste Perfect Flour Blend)
  • 1/2 cup coconut sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 cup coconut oil cut in pieces
  • 1  chia egg  (1 tbsp ground chia and 3 tblsp of water)
  • 1 cup almond milk
  • 1/2 tsp vanilla
  • 1 cup fresh raspberries

  For the crumble topping:

  • 1/4 cup brown sugar
  • 2 tblsp of gluten free flour
  • pinch of ground nutmeg
  • 2 tblsp coconut oil
  • 1/4 cup chopped almonds
  • 1/4 cup rolled oats

  

  Directions

  1. Preheat oven to 350 F and oil an 8in square baking pan.
  2. For the crumble topping stir together the brown sugar, flour, and nutmeg in a small bowl. Cut in your coconut oil* with a knife and mix-stir until it resembles coarse crumbs. Stir in pecans and oats.  Set aside.
  3. For the cake stir together the flour, coconut sugar, baking powder, and baking soda. Cut in your coconut oil* until mixture is crumbled. Add chia egg, almond milk, and vanilla. Stir until combined.
  4. Pour batter into your pan and scatter your raspberries evenly over the surface. Sprinkle the set aside crumble topping evenly over  the berries. Bake until cake is well risen and golden- about 50 minutes.
  5. Remove, let cool, serve, and ENJOY!

  Notes: *You don’t want to use melted coconut oil for this recipe, but solid oil can be difficult to cut. Allow your oil to be somewhat softened as if you were using room temperature butter.

  

  I suggest serving these with a side of more berries, some banana, alongside your morning coffee, or underneath a blob of vanilla coconut ice cream. These were gone in a couple days, and now I need to decide what to make next! Suggestions welcomed! 🙂

  Q: How are you taking advantage of summer berries? We’re on our second batch of fresh picked, local raspberries. We’ve gone through almost fifteen containers.

  

  | 38 Comments Tagged Gluten Free, Raspberries, Recipe, Run, Summer, Vegan, Virtual Vegan Potluck

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