Hello fall raspberries! You are my new best friend. Can you believe I have never been raspberry picking?! I know, appalling! I changed that today and hauled my sweet boy to an organic raspberry farm on the outside of the city. It was a glorious day, perfect picking weather and of course I had a wonderful time. I was so in love with each berry. So sweet and beautiful. I took way too many pictures of these berries, and I promise I will only share a few so that you can enjoy them too, and perhaps find some fall raspberries of your own.
Um, hello, don't these just look delicious. I have been sneaking one here and there...just to make sure they are still as wonderful as I thought, and...they are. If you are a local reader and you are interested in where I picked, just ask me and I will send you to the place I went to. I think they may have a few more days or weeks of picking... not really sure how long the fall season of raspberries goes. But, I must say that it is pretty fabulous that raspberries have a season in the early summer and the early fall. How kind of them...
I also realized when I got home that I have never posted an official raspberry recipe on my blog. I mean, raspberries have been a part of my life. I love them, but to think I didn't give them proper love and affection with a recipe of their own is saddening. So, once again, I changed that today... and created a recipe of their own. Plus, you didn't think I was going to pick raspberries and NOT bake with them did you...
To be honest, when I think about raspberries in baked goods... I think of scones. When growing up in the bakery I worked at in high school and college, raspberry cream cheese scones were on the menu most days of the week. I remember making, eating, and sharing those like nostalgic memories from the glory days of adolescence. But now, I am a gluten-free baker that chooses to avoid the dairy, so I must make a delicious raspberry scone minus cream cheese and gluten... I turn to coconut flour for this one. Just a bit of it... it has a lot of fiber and protein...AND amazing flavor. So, this scone is called a raspberry coconut scone because of that. If you are avoiding coconut, then I would make this recipe with a GF flour blend, if you are avoiding grains, then I would say use 1 cup of almond flour or meal instead of the tapioca and millet. If you have other questions then email me and maybe we can figure out some subs.
Raspberry Coconut Scone Recipe (vegan)
1/3 cup of organic coconut flour
1/3 cup of tapioca flour
2/3 cup of organic millet flour
1 ts. of baking powder
1 ts. of baking soda
1/2 ts. of sea salt
1 juiced fresh lemon (2 TB of juice)
1/4 cup of maple syrup
1/3 cup of apple juice
3 TB of warmed coconut oil
1 cup of raspberries
Mix all of the dry ingredients first, then add the wet. Mix well and lastly add the raspberries. BE VERY CAREFUL to just fold them in and not let them bleed too much into the batter. Then form little handfuls (1/3 cup ish) in your hand or spoon and put them on a parchment-papered cooking sheet. The batter is in between a muffin batter and cookie batter. This recipe makes 8 scones or 10-12 baby-scones. So basically pretty sticky, but because of the coconut flour there is some stiffness and form to it. Bake in a 350 degree oven for 20-25 minutes, until they are golden brown and the raspberries are all pretty and baked. Let cool for 10 minutes before moving to avoid breakage. They are a bit crumbly, but they taste fabulous!
Enjoy with tea, and perhaps with some quiet time. Ponder life's gifts.
Fall is just around the corner now. I think Friday it starts at like 5:05am or something...I guess I will have to share a "welcome to fall" post on the official day of fall. Maybe some pumpkin... I think so!
Much love to you as always!