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Dec
10
"Friendly Feasing with Coach Lauren"
I love berries, especially raspberries! Those who know me well would say I love chocolate, and I HAVE been known to say "If it's not chocolate, then why bother?!" but the only other dessert that can turn my head is something with berries. Mr. Fred Schick and I were recently chatting before yoga about a recipe I made for my own Thanksgiving dessert that was just stellar. It's a Level 1 and uses an ingredient I save only for special occasions so I thought I'd share this now that bootcamp is over and it might be something you'd like to try for your holiday festivities. Maybe if you're lucky I'll wrangle up another berry recipe or two for you in this week's blog!
Raspberry Cobbler Bars
- 1 1/2 cups almond flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup pumpkin or oil (I used grapeseed oil)
- 1 ½ tsp cinnamon
- 1/3 cup Splenda brown sugar
- 2 cups (8oz) fresh or frozen berries (I had fresh on hand)
- 2 T sugar-free maple syrup
- 2 tsp arrowroot powder/cornstarch (may not be necessary)
- 1 tsp pure vanilla extract
- Add Splenda to taste
Stir together first 6 ingredients. Scoop half the dough into a small, oiled glass dish (or any small pan). In a separate bowl, stir together other ingredients. Layer them into pan, then top with rest of the dough from first pan. Bake for 35 min at 350F, then cool before cutting. 6 servings fat and 4 carb – could add up to another cup berries to even out servings – or top/garnish with berries.
For the picture above, I halved the whole recipe and made three servings. This was delish and hard to stop at one serving, but I managed! Thought next time I might just do a crust and berries on top or the berry mixture with a top crust so that I could spread it out more (esp if you decide to increase the berry mixture to even out the carb and fat servings) and make it look like more. But boy was this tasty! The Splenda brown sugar is something I use RARELY. Consider decreasing it by doing 3 Tbsp of it and 3 Tbsp plain Splenda for the full recipe. Once you divvy that up into 6 servings, it's a pretty small bit! Remember, L1 only!
Ok guess you were lucky (are you surprised?!) because I have 2 more raspberry recipes for you today:
His-n-Her Raspberry-Marzipan Muffins
- 6 Tbsp (~1/3 cup almond flour)
- 1½ tbsp coconut oil
- 3 tbsp almond milk
- 1/4 cup chopped/smushed raspberries
- 1/2 tsp pure vanilla extract
- 1/8 tsp pure almond extract
- 1/2 tsp baking powder
- 1/16 tsp salt
- 2-2½ tbsp of Splenda
Preheat oven to 330. Mix ingredients and pour into an oiled (or sprayed) muffin pan. Smooth top of batter. Cook for 12-15ish min. If you want to cook this in a microwave, spray or oil two little dishes and nuke 90-ish sec.
The photo above reflects the oven-baked muffins I tried in several flavors from a website I found via Trish. I'd hoped to have great success, love these (esp the 90 sec microwave versions!), and post all the flavors in one week. Sadly they turned out pretty crappy lol. We'll see if I bother to tweak the recipes. Of all of them, the raspberry ones came out best and were quite tasty even for my non-cooked-fruit-eating roommate. Ofa all varieties, they ARE the only L1-only muffins because they have almond flour for fat and berries for carb but, hey, at least they were tasty!
Raspberry Scones
- 2 large eggs, beaten until frothy
- 1 cup almond flour
- 1/3 cup bulk sugar substitute
- 1 1/2 tsp baking powder
- 1 1/2 tsp vanilla extract
- 1/2 cup fresh raspberries
Preheat oven to 375 and line sheet pan with parchment paper. In large bowl, combine all ingredients, except raspberries. Mix well. Gently fold in berries and use Tbsp to drop evenly spaced scones onto pan (about 2 Tbsp/scone). Bake about 15 min until they brown lightly. Cool for 10 min before removing from parchment paper and serve warm
Guess I never took a picture of these. A tasty breakfast option for L1. This recipe makes 4 servings of fat but uses less carbs and protein. So 1 fat serving only gives you 1/4 carb serving and a 1/4 protein serving (L1-3; 1/2 protein on L4). Could pair this with a 1/4c side of fruit or a 1/4c oats or just add more berries. Also could add up to 3 egg whites to fill in - maybe a veggie omelette? Yummy!
I hope you found something delicious in this week's berry-licious blog to try soon! Those who just finished bootcamp, make sure you connect with a 3P group and keep going strong!
Until next week...Feast Berry, Feast Bountifully, and as always....FEAST ON!!!
~Coach Lauren
