Healthy Raspberry Recipes

Raspberry Scones

2 cups whole almond flour (such as Bob’s Red Mill brand)
1 tablespoon aluminum-free baking powder
1/2 teaspoon salt
1/3 cup organic coconut oil, plus more for brushing
1/3 organic agave nectar, plus more for brushing
1 tablespoon pure vanilla extract (organic, if possible)
1/4 cup hot water
1 cup fresh organic raspberries 

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder and salt.  Add the oil, agave nectar and vanilla and stir together until a thick slightly dry batter is formed. Pour hot water into the batter and mix. Using a rubber spatula, gently fold in the raspberries just until they are marbled throughout the batter. For each scone, scoop 1/3 cup batter onto the prepared baking sheet. Space the scones 1 inch apart to allow them to spread. Lightly brush the tops of each with coconut oil. Bake the scones on the center rack for 14 minutes, rotating the sheet 180 degrees after 7 minutes. The finished scones will be golden and slightly firm. Remove from the oven and brush with agave nectar. Let the scones stand on the sheet for 15 minutes, then carefully slide a spatula under each and transfer to a wire rack to cool completely. Store the scones in an airtight container at room temperature for up to 2 days.

Ingredients you will need:


1 Pint of Blueberries (can also use frozen if not in season)
1 Pint Raspberries
1 tblspn Maple Syrup
1 tblspn Cornstarch

Mix all above ingredients together. Grease a 9 inch pan, place the berry mix in the pan and bake for 15 minutes at 400 degree while preparing the topping.

Raspberry Crumble


1/2 cup almond Flour
1/2 cup coconut flour
1 tsp baking powder
1/4 tsp salt
1 tblspn agave
4 tablespoons butter
2 tablespoons coconut oil
1/4 cup almond milk
1/4 cup finely chopped almonds (optional)
2 tablespoons unsweetened coconut

Mix flours, baking powder, salt, almonds and coconut together. Warm butter and coconut oil so they are melted. Pour into mixture and begin mixing together. Add agave and milk. Drop over berry mixture. Place in oven at 400 degrees for 25 minutes. Serve warm and enjoy!

 Vegan Raspberry GelatoRaspberry Gelato
  • 8 cups frozen raspberries, thawed slightly
  • 2 1/2 heaping cups finely ground cashews
  • 1 1/4 cup agave
  • Pinch of salt

Combine all of the ingredients in a blender and process until creamy and smooth. Pour into a metal loaf pan and place in the freezer for 1 hour. Return the mixture to the blender and process again until smooth. Return the mixture to the loaf pan and place in the freezer for 1 hour more. Serve and enjoy!

Raspberry Lemon BarRaspberry lemon coconut bar


The base
1 cup gluten-free flour
1 cup desiccated coconut
125 grams butter, melted
½ cup Splenda

Raspberry lemon filling
1 1/4 cups Splenda
1 egg
3 egg whites
Juice of 3 lemons (about 2/3 cup)
Zest of 2 lemons
2/3 cup almond flour
200 grams frozen raspberries defrosted and mashed or pureed


Preheat oven to 180 degrees C. THE BIG TIP Lining the baking tray is an essential step to ensure this slice comes out of the tin when it’s cooked.  Use a good length of non-stick baking paper that comes up well past the sides of the tray. This will give you some “handles” to help get the slice safely out of the tray after it has cooled. Combine the gluten free flour, coconut, Splenda and melted butter in a large bowl.  Mix until well combined and spread into the bottom of the lined baking tray. Bake for about 10 minutes until lightly golden brown and just cooked through. While the base is baking make the filling. Combine all the filling ingredients in a large mixing bowl and whisk until very well incorporated. Pour the filling mix onto the par-cooked base and return the baking tray to the oven.  Bake for 30 minutes until the mix is set in the middle and not yet starting to brown. Set aside to cool completely in the tin. Using your paper “handles” gently lift the slice out of the tin and cut into portions.  I aim for about 24 pieces, but somehow one or two of them almost always never find their way onto the serving plate.

Raspberry Chicken


  • 1/2 cup sugar-free raspberry jam
  • 2 tablespoons Dijon mustard
  • 2 tablespoons agave
  • white pepper and salt to taste
  • 6 boneless, skinless chicken breasts
  • 1-1/2 cups fresh raspberries


Prepare grill. Brush rack with vegetable oil. Mix raspberry jam, mustard, agave, pepper, and salt. Place chicken on grill, cover and cook for 8-9 minutes per side, brushing frequently with the jam mixture, until juices run clear and center of chicken is no longer pink when thickest pieces are cut. Discard remaining jam mixture and serve chicken topped with raspberries
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