Raspberries may not be in season in America anymore but apparently these berries are still someplace in Mexico. So this week I went ahead and planned for two new recipes that involved raspberries because this surplus of raspberries does not come often in Michigan where we currently are located.
The original recipe comes from a non-vegan website called “That Skinny Chick Can Bake“. but it was easy to convert into a vegan dessert. (Check out the blog, it’s really cute!) This is always the case though isn’t it? What do vegans eat? Well, to put it simply ‘everything’! So, I wanted to make this with only vegan ingredients and see if my in-laws would actually eat it with us (normally they turn up their noses with the thought of anything vegan). It was a success, they couldn’t say no after smelling this in the house on a very chilly evening.
Recipe is not shown in full since it is not my original recipe but you can see the changes I made with the specific ingredients and nutritional information below. Enjoy!Crust:
- 6 tablespoons earth balance butter (use can use oil too as substitute)
- ¼ c raspberry jam, with or without seeds (we used raspberry rhubarb vegan approved jam)
- 2 c fresh raspberries
- 2 tbsp flour
- 4 tbsp earth balance vegan butter (you can substitute with coconut oil too if solid)
- Servings Per Recipe: 8 (good sized portions but worth it)
- Calories: 207.9
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 23.5 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 3.2 g
- Protein: 2.5 g
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