Recipe Page: Raspberries

Raspberry Crumble Bars

Duration: 55 minutes

Sweet, easy and snackable.

Utensils

  • Mixing bowls
  • Pastry cutter or fork
  • 8×8 inch baking dish
  • Parchment paper

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, cold and cubed
  • 2 cups fresh raspberries
  • 1/4 cup granulated sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons cornstarch

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and line an 8×8 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
  3. In a large mixing bowl, combine the flour, sugar, and salt for the crust. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  4. Press two-thirds of the crust mixture evenly into the bottom of the prepared baking dish to form the crust layer.
  5. In another bowl, mix together the raspberries, sugar, lemon juice, and cornstarch until the raspberries are coated.
  6. Spread the raspberry mixture over the crust layer in the baking dish.
  7. Sprinkle the remaining crust mixture evenly over the raspberry filling to form the crumble topping.
  8. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the raspberry filling is bubbling.
  9. Allow the raspberry crumble bars to cool completely in the baking dish before slicing into bars. Serve and enjoy!

Raspberry and Spinach Salad with Balsamic Vinaigrette

Duration: 10 minutes

A light and refreshing salad with a sweet twist.

Utensils

  • Salad bowl
  • Small bowl
  • Whisk

Ingredients

  • 4 cups baby spinach leaves
  • 1 cup fresh raspberries
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper, to taste

Instructions

  1. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper to make the vinaigrette. Set aside.
  2. In a large salad bowl, combine the baby spinach leaves, fresh raspberries, toasted sliced almonds, and crumbled feta cheese.
  3. Drizzle the balsamic vinaigrette over the salad and toss gently to coat all the ingredients evenly.
  4. Serve the raspberry and spinach salad immediately as a refreshing side or light meal.

Raspberry Chia Seed Pudding

Duration: 2 hours 5 minutes

A rich and delicious pudding with a nice healthy kick.

Utensils

  • Mixing bowl
  • Blender or food processor
  • Serving glasses or jars

Ingredients

  • 1/4 cup chia seeds
  • 1 cup almond milk (or any plant-based milk of choice)
  • 1 tablespoon maple syrup (or sweetener of choice)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup fresh raspberries
  • Additional raspberries and mint leaves for garnish (optional)

Instructions

  1. In a mixing bowl, combine the chia seeds, almond milk, maple syrup, and vanilla extract. Stir well to combine.
  2. Cover the bowl and refrigerate the chia seed mixture for at least 2 hours, or overnight, until it thickens and becomes pudding-like in consistency.
  3. Once the chia seed pudding has set, remove it from the refrigerator.
  4. In a blender or food processor, puree the fresh raspberries until smooth.
  5. To assemble the pudding cups, layer the chia seed pudding and raspberry puree in serving glasses or jars, starting with a layer of chia seed pudding at the bottom, followed by a layer of raspberry puree, and repeating until the glasses are filled.
  6. Garnish the raspberry chia seed pudding with additional fresh raspberries and mint leaves if desired.
  7. Serve the pudding cups chilled as a delicious and nutritious dessert or snack.