Archives for posts with tag: raspberry


This is my go to summer crumble. I make it all the time and it is one of the quickest dessert recipes to make. I found this recipe from Gwyneth Paltrow’s Cookbook called My Father’s Daughter.


4 cups of fruit – fresh or frozen ( I use  a mixed berry bag)

1/4 cup spelt light flour plus 1 tbsp to mix with fruit

1 cup of whole oats

1/4 cup brown sugar

1/4 tsp cinnamon

pinch of sea salt

4 tbsp organic unsalted butter at room temperature


Pre-heat oven to 350 degrees. Spray a round pie shaped pan. Mix fruit with 1 tbsp white spelt flour and place into pie pan. In a separate bowl using your hands mix spelt light flour, whole oats, brown sugar, cinnamon, sea salt and organic butter. Make sure the butter is mixed into the other ingredients to create a crumble. Sprinkle mixture on top of fruit. Bake for 45-50 minutes. Let cool and enjoy! Top with sorbet or ice cream.




I chose to make raspberry muffins this week, since the grocery stores have been selling raspberries at a good price and they are still sweet. I also added ground flax seeds to the recipe to give them extra fibre.


1 1/2 cups whole wheat flour

1/2 cup spelt light flour

1 tsp baking powder

1 tsp baking soda

1/4 cup ground flax seeds

1/4 tsp sea salt

1/4 cup oil of choice – vegetable, coconut- melted

3/4 cup agave nectar or honey

1 tsp pure vanilla extract

1/2 cup milk – organic, almond, soy

2 large ripe bananas – mashed

1 cup fresh or frozen raspberries


Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone cups. In a bowl mix together flours, baking powder, baking soda, ground flax seeds and sea salt. In another bowl blend oil, honey, vanilla and milk. Mash bananas and then add to wet mixture and blend once again. Mix in dry ingredients only until combined and then add raspberries. You can also separate the batter in two and add chocolate chips or nuts if you would like. Bake for 25 minutes or until firm to the touch. Let cool for 5 minutes and then transfer to a cooling rack for another 10 minutes. Enjoy!





My muffin of the week was inspired by a recipe from Olive Magazine. I am always looking for recipes with less sugar. I added maple syrup to this recipe because they only added the apricots for a sugar substitute. I felt it needed a little extra sweetness. You can do it either way. I ate mine with a little bit of unsweetened jam to top it off. Perfection!!


1 cup plus 1 tbsp whole wheat flour

1/2 cup spelt light flour

2 tsp baking powder

1/2 tsp baking soda

1/2 cup milled flax seeds

2 large organic eggs

2/3  cup greek yogurt

6 tbsp oil of choice coconut, grape seed

1/4 pure maple syrup

3 tbsp dried apricots with 4 tbsp bowling water

1 cup blueberries and raspberries fresh or frozen

1 handful of rolled oats


Pre-heat t oven at the 350 degrees. Line and spray a 12 cup muffin tray. In a mini blender place dried apricots and bowling water and blend until pureed. Set aside in a small bowl. In another bowl mix flour, baking powder and milled flax seeds. In a separate bowl mix yogurt,baking soda ,oil and eggs. Place dry ingredients into wet ingredients and mix until blended. Add blueberries and raspberries in muffin batter. Top with rolled oats. Scoop batter into muffin tray and bake for 25-30 minutes. Let cool for 5 minutes and transferr to a cooling rack. Enjoy!

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