Berry Deliciousness
June 25th, 2019

Photo by Elisa Weiss

In recipes ranging from sweet to savory, berries hit the spot

Strawberry Breakfast Bowl With Cashew Cream Yogurt

  • 1½ cups vanilla bean cashew yogurt
  • 2 tablespoons maple syrup
  • ½ cup fresh blueberries
  • ½ cup fresh strawberries, sliced
  • Handful of cashews or pecans
  • 1 tablespoon flax seeds, ground
  • Dash of cinnamon

Put yogurt in a bowl and top with all remaining ingredients. Stir and enjoy. Garnish with fresh mint leaves, if desired.

Serves 1

 

Sweet Chocolate Raspberry Stuffed Dessert Pizza

  • 16-ounce package pizza crust mix
  • 2 cups frozen or fresh mixed berries,
  • such as blackberries, raspberries, blueberries and strawberries
  • 1/2 cup honey, divided
  • 1/2 tablespoon cinnamon
  • 1 medium-size dark chocolate bar, broken into chunks
  • 4 to 8 ounces ricotta cheese

Heat oven to 350 F.

Prepare crust according to package instructions, and let rise. Roll and flatten dough onto an oiled pizza baking sheet.

Whisk the ricotta cheese with 1/4 cup of honey. Combine the berries and chocolate. Spread mixture almost to the edge of the crust. Gently fold over the crust edge about an inch, laying it over the berries and chocolate. Gently press the folded edge down into the crust so that it sticks, much like you would fold a calzone crust, only doing so on just the edge. Sprinkle cinnamon over the pizza.

Spread the cheese, adding more as desired, over the berries and chocolate. Bake for about 30 minutes, or until crust is golden. Serve warm. Use the remaining honey for dipping the crust.

Serves 4

 

Marionberry Pie

Crust

  • 2 cups rice flour
  • 1/3 cup gluten-free pancake mix
  • 1 stick butter, softened
  • 1/2 teaspoon dry gelatin
  • 2 eggs
  • 1/2 cup applesauce

Put dry ingredients in a large mixing bowl. Cut in the butter. Add the egg, and mix. If the crust does not hold together like the consistency of play dough, add applesauce a little at a time until the crust is moist but holds its shape.

Set aside ¼ to 1/3 of the crust. Press the remaining crust into a 9-inch greased pie dish until even. Shape the crust so it comes up the sides and forms a lip at the edge. Use your thumb and first two fingers to crimp the edge.

Filling

  • 6 cups fresh marionberries
  • 1/2 cup brown sugar
  • 5 tablespoons almond flour
  • Juice of 1/2 medium lemon
  • 2 teaspoons orange juice
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon dry gelatin

Heat oven to 350 F.

Mix all ingredients and pour into the pie crust. Roll out the set-aside crust on wax paper until it is thin and the width of your pie dish. Slice into 1/2- to 1-inch-wide strips. Layer the strips on top of the berries in the pattern of your choice, covering the filling. Pinch the strips into the edge of the pie crust.

Bake for 45 to 60 minutes, until the crust is golden brown. Let sit for an hour before serving.
Serves 4 to 6

 

Blueberry Cacao Energy Blast Smoothie

  • 1/2 cup frozen or fresh blueberries
  • 1/2 ripe avocado
  • 1/4 cup raw cacao powder
  • 1 tablespoon protein powder
  • 2 tablespoons maple syrup
  • 1/4 teaspoon vanilla extract
  • 1/2 banana
  • 1 teaspoon maca superfood powder
  • 2 cups almond, oat or cashew milk

Blend all ingredients on high until smooth and creamy.
Serves 1

 

Cranberry “Rice Pasta” Salad

  • 1/2 cup lightly sweetened dried cranberries, soaked in water for 1 hour
  • 1/2 cup almonds, sliced
  • 1 bunch watercress, finely chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt, to taste
  • 4 to 6 ounces queso fresco, crumbled into small chunks
  • 1/2 teaspoon cracked black pepper, to taste
  • 2 tablespoons olive oil
  • 2 cups orzo pasta, cooked and cooled

Toss all ingredients together and serve.
Serves 2

 

Lemon Currant Torte

Crust

  • 1 cup rice flour
  • 1/4 cup gluten-free pancake mix
  • 4 tablespoons butter, softened
  • 1/4 teaspoon dry gelatin
  • 1 egg
  • 1/4 cup applesauce

Heat oven to 300 F.

Add the dry ingredients to a large mixing bowl. Cut in the butter. Add the egg, and mix. If the crust is too dry and does not hold together like the consistency of play dough, add the applesauce a little at a time until the consistency is moist but holds its shape.

Press the crust into an 8-inch greased pie dish until even and thin. The crust does not need to come all the way up the sides as a pie crust would—only slightly up the edges. Bake for 10 to 15 minutes or until crust is golden brown. Check often to avoid burning.

Filling

  • 1/4 cup dried currants, soaked in water for 1 hour
  • 2 12-ounce cans coconut milk
  • 1/4 cup sugar or maple syrup
  • Juice of 1 small lemon

Gently spoon the thick, solid coconut cream out of the cans. Include a bit of the liquid milk. Mix until the cream is the consistency of yogurt. Whisk the sugar or maple syrup and lemon juice with the cream. Add the currants, and mix well. Pour the cream into the baked crust, and spread evenly. Refrigerate for at least an hour before serving.

Serves 4 to 6

Recipes by Chelsea Glanz