Chocolate Raspberry Granola Cookies

Chocolate Raspberry Granola Cookies - Quick and easy chocolate raspberry granola cookie recipe packed with healthy ingredients and a chocolate/raspberry kick.

Here’s a tasty cookie recipe that’s loaded with fiber and healthy fats, plus it uses no refined sugar.  Best of all, it’s delicious!  You just might be tempted to have these for breakfast instead of dessert, especially if you’re a granola lover.

I always hated tossing the leftover raspberry puree/pulp when I made raspberry jelly or a smooth raspberry sauce.  The Berry Health Benefit Network states that “The oil from raspberry seeds is rich in Vitamin E and Omega-3 fatty acids”.  Can’t let something like that end up in the compost!  I save and freeze my raspberry pulp in 1/2 cup packages for this recipe.  You could also substitute 1/2 cup crushed raspberries and add a bit more flour, or use freeze dried raspberries, or use raspberries that had been frozen, thawed and drained.  The original recipe I adapted suggested sesame seeds or flax seeds, but I really like the “extra something” that raspberries add to the flavor. [Read more...]

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Easy Low Sugar Raspberry Jam-Jelly

The easy Low Sugar Raspberry Jam-Jelly is bursting with berry flavor and can be made with fresh or frozen raspberries.  One of our family favorites.

When spoons were passed around with samples of this low sugar raspberry jam-jelly from the bottom of the cooking pot, the collective response from the boys and husband was, “mmmmmmmmmm”.  The quarter jar that didn’t make it in the canner soon disappeared, and a second jar never made it into the canning pantry.  My youngest used to be a full sugar jam hound, but even he’s been won over to the fruit-loaded flavor of low sugar jams.

To get enough berries for this recipe, we hit a local youpick raspberry place.  We used to be able to pick enough from our patches, but right now they are very sparse as they recover from some sort of virus.  The patches were almost completely wiped out, but a few plants survived, so I’m hopeful we’ll be able to restore raspberry production.  You can also use frozen raspberries if you don’t have fresh available, so watch for sales.  :-)

I’m calling this a jam-jelly because I strain out some of the seeds but not all of them.  The pulp really adds flavor, so I don’t go the straight jelly route.  Raspberries do have a lot of seeds, and my husband is not a seed fan, so I compromise by running the cooked berries through my food strainer twice.  Putting them through just once leaves more pulp behind than I prefer, but if you have more than enough raspberries once is fine.  I save my pulp to make chocolate raspberry granola cookies.  Don’t ask me why, but my husband is fine with the seeds in cookie form, and the raspberry-chocolate flavor combination is pure yumminess. [Read more...]

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Raspberry Cream Pie

Raspberry Cream Pie - Passed down from my mother, this smooth and rich raspberry cream pie is a delicious, not too sweet way to enjoy this wonderful summer fruit.   Includes a gluten free option. #pie

I love the taste of fresh picked raspberries, still warm from the sun.  When I was a little girl, momma always maintained two raspberry patches – one red and one golden – and we spent many hours picking and preserving the luscious little gems.  Our raspberry patches were one of the first things we planted when we moved to our current home – red, golden and black.  Unfortunately, our patches were hit a few years ago with some type of virus, which nearly wiped them out.  The few plants that have survived appear to be resistant, so we are starting over, and with a little luck will have thriving patches again in a couple of years.  Meanwhile, we are blessed to have several youpick raspberry patches nearby, and the boys and I visit them a couple of times during the season to enjoy berries for fresh eating, tasty treats and jelly.  This raspberry cream pie recipe was one of my momma’s favorites, which our family still enjoys.  I’ve included a gluten free adaptation, which is shown in the photos.

Raspberry Cream Pie Recipe

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Homemade Jams, Jellies and Spreads – Over 20 Recipes to Enjoy

Homemade Jams, Jellies and Spreads - Over 20 Recipes to Enjoy - Plus 9 Tips for Perfect Results Every Time - Traditional, Low Sugar, No Added Sugar & Pectin

Homemade jams, jellies and spreads are a great way to preserve the taste of summer for year round enjoyment.  They are an easy introduction to home canning, because they require only a short time in a water bath canner, and the acidity and sugar in fruit makes it naturally resistant to spoilage. Because canned products are shelf-stable, you don’t need to give up valuable freezer space.

Unlike some store products that use high fructose corn syrup or artificial flavors or colors, you know exactly what goes into every jar of your home canned goodies.  You can use less sugar, honey, or no added sugar at all.  If you’re in a hurry during harvest season, most fruits can be frozen and made into jam, jelly or spread at a later date – like mid-winter when it’s cooler, just in time for gift giving.  Even the littlest kitchen helpers can contribute to preparation by picking, removing stems or doing some smashing and straining.

I’ve gathered together over 20 homemade jam, jelly and spread recipes that are featured on our site; nine tips for perfect homemade jams, jellies and spreads; and a free printable recipe guide from Pomona’s Pectin.  Enjoy, and happy canning! [Read more...]

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Coconut Oil Fudge – Easy, Delicious, No Cooking Required!

Easy coconut oil fudge recipe features coconut oil, nuts, cocoa powder, maple syrup or honey plus dried fruit. Loaded with healthy fat and antioxidants.

Since I keep getting asked for this recipe on Facebook, I thought I ought to do a post about it.  I’m pretty sure I got this coconut oil fudge recipe off the Tropical Traditions website – they have a TON of great coconut recipes there.  It has no refined sugar (it’s sweetened with honey or maple syrup) and is loaded with healthy coconut oil.  (Yes, coconut oil is good for you!)  You can mix it up in just a few minutes – without turning on the stove – and it’s a great not-too-sweet treat to keep on hand in the fridge.

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