Tag: raspberry

  • Raspberry-Banana Chocolate Bark

    Raspberry-Banana Chocolate Bark

    Raspberry-Banana Chocolate Bark

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    Total Time 25 minutes
    Ingredients Method

    Ingredients
      

    • 3 (2.8-3 oz.) 50-70% cacao dark chocolate bars
    • 3 (2.8-3 oz.) raspberry chocolate bars
    • ½ cup coconut granola or your preferred granola of any flavor
    • 16 raspberry yogurt-covered pretzels
    • ⅓ cup dried banana chips
    • ⅓ cup flaked coconut
    • ⅓ cup chocolate chips

    Method
     

    1. Preheat the oven to 200°F.Line a 9 x 11-inch baking sheet with parchment paper. Arrange the chocolate bars in a single layer so they fit snugly together.
    2. Bake for 6-10 minutes, or until the chocolate is just melted but not runny.
    3. Remove the pan from the oven and immediately sprinkle the granola, banana chips, and flaked coconut over the melted chocolate. Arrange the yogurt-covered pretzels on top, then gently tap the pan a few times to help the toppings settle into the chocolate.
    4. Melt the chocolate chips in a double boiler over medium-low heat, stirring until smooth. Drizzle the melted chocolate over the bark.
    5. Refrigerate until completely firm, then break into pieces and store in an airtight container in the refrigerator.
  • Wild Raspberry and Chamomile Enchanted Forest Pancakes

    Wild Raspberry and Chamomile Enchanted Forest Pancakes

    Wild Raspberry and Chamomile Enchanted Forest Pancakes

    Soft, golden pancakes infused with calming chamomile and dotted with tart wild raspberries—nature’s own anti-inflammatory superfruit—create a breakfast that soothes the body and delights the senses.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 cup einkorn flour or almond flour
    • 1 scoop vanilla protein powder
    • 1 teaspoon baking powder
    • ¼ teaspoon sea salt
    • ½ teaspoon ground chamomile or steeped chamomile tea, cooled, in place of some liquid
    • 1 large organic egg
    • ¾ cup organic whole milk or any milk of choice
    • 2 tablespoons coconut sugar
    • 2 tablespoon butter melted
    • 1 tablespoon vanilla extract
    • ½ cup fresh wild raspberries
    • 1 tablespoon butter or coconut oil for cooking
    • Extra raspberries for topping
    • Pure maple syrup for topping

    Method
     

    1. In bowl, whisk together flour, protein powder, baking powder, salt, and chamomile.
    2. In another bowl, whisk egg, milk, coconut sugar, melted butter, and vanilla.
    3. Gradually combine wet and dry ingredients, stirring until just combined. Do not overmix! Lumps are fine. Gently fold in wild raspberries.
    4. Heat pan over medium heat, greased with butter or coconut oil. Pour batter to form pancakes and cook for 1 to 3 minutes per side, until golden. Do not overcook!
    5. Serve warm with extra wild raspberries, a coin of butter, and a drizzle of pure maple syrup.

    By Corinne Quesnel

    Recipe Courtesy of Alive Magazine