Who doesn’t love raspberries. I’ve never met a soul who didn’t. They are the first fruit I can remember… we had raspberry bushes lining our driveway when I was young so berries right off the bush is always a sentiment and treat but even a carton of market raspberries or frozen ones kept around can transport you right into the taste and feel of summer.
I was wanting a cross between a breakfast and a dessert and thought I would experiment with making a raspberry tart or raspberry-tofu cheesecake, but then I realized we put our springform and tart pans in storage, so the best I could come up with was muffin tins to make a sort-of-raspberry cup. Well, I regret nothing because these were rather divine.
They are great chilled in the fridge and consumed as a snack, fancy brunch addition, make-ahead dessert, whatever your family needs! A dollop of cashew cream or fresh berries of your choice wouldn’t be untoward on top either.
GF | V | M
Here’s how —
2/3 c slivered almonds (or you could use chopped almonds)
1 c brown rice flour
1 c quinoa flakes
1/4 t xanthan gum
1/4 t cinnamon
pinch of sea salt
Mix all ingredients and press into parchment lined muffin tins or tart pans. Bake at 350 for 20 minutes.
1 block soft tofu
1/2 c rice syrup
1/2 c maple syrup
1/2 c arrowroot powder
1/4 c lemon juice
1/4 c almond butter
4 c raspberries
Put all ingredients in blender or food processor and mix thoroughly until you have a bright pink cream-like mixture. Dollop spoonfuls into the muffin tins (with pre-baked crust) and bake for an additional 30 minutes.
Cool or refrigerate thoroughly. And then enjoy!