The late season crop of raspberries are coming in and I've been having fun creating very tasty uses for them.
For a potluck at work, I made a raspberry crumb cake. I started with this recipe and made substitutions based on what I had available. Changes I made to the recipe are:
- I substituted raspberries and peaches for half of the rhubarb in the recipe because I wanted to feature raspberries from my garden, but didn't have enough to replace all of the rhubarb. I also had a lovely, fragrant peach that I thought would make a nice addition to the mix.
- I used yogurt instead of sour cream and raw sugar for both the regular and brown sugar because that's what I keep in my cupboards
- I replaced the butter in the cake batter with grated zucchini to make the recipe just a tiny bit healthier, but used butter in the crumbs to make sure they had that rich, buttery texture that is so delightful. It is crumb cake after all!
Another recipe I made is an easy breakfast parfait inspired by a recipe for overnight oat parfaits. This makes an easy breakfast, snack or lunch on the go.
Overnight Oat and Chia Seed Pudding
1 cup of whole oats
2 Tbsp chia seeds
1 1/2 cups of milk (I used almond)
1 tsp vanilla extract
1/2 tsp cinnamon (optional)
3-4 large dates, pitted and chopped
Sweetener of choice (maple syrup, agave nectar, stevia or honey work well) (optional)
Put all the ingredients except the sweetener in a quart mason jar or bowl with lid. Stir well, cover and put in the refrigerator overnight or at least 4 hours. The pudding should be thick like a cooked oatmeal after sitting. Add sweetener to taste if desired. Serve topped with fruit, nuts or yogurt.
Makes 2-3 servings as a cereal or approximately 4-5 parfaits depending on how many layers you have.
To make the parfaits
Take tall glasses, dessert dishes or canning jars and layer any of the following:
- overnight oat and chia pudding
- nut butter
- jam or preserves
- fresh fruit
- cocoa nibs
- nutella (yum!)
- let your imagination run wild
To make the parfait pictured above, I used 12 oz jelly jars and layered: oat and chia seed pudding, yogurt, raspberry jam, fresh raspberries and I had a couple of tablespoons of peach preserves left that went into 2 of parfaits. Out of the recipe above, I was able to make 4 parfaits and my husband ate a small bowl of the pudding by itself for a treat. I made up all the parfaits and put them in the refrigerator so I could pull out one at a time as I run out the door in the mornings on the way to work.
If you give this recipe a try, leave a comment below to let me know what fun combinations you created.
Thanks for stopping by.
Summer harvest still life