Berry French Toast Bake

Berry French Toast Bake
A tasty treat with beautiful presentation.
Prep Time
2 hours (20 minutes hands-on)
Number of Servings
Serves 12
Ingredients
Directions
  1. Grease a 9-x-13-inch baking dish.
  2. Cut bread into 1-inch cubes.
  3. In a large mixing bowl, whisk together eggs, milk, sugar, vanilla extract, cinnamon and salt until well combined. Add bread cubes and toss until well coated.
  4. Pour French toast mixture into prepared pan. Top with berries, distributing them evenly over top. Cover and refrigerate for at least 1 hour, or up to overnight.
  5. Preheat oven to 350 degrees. Bake for 30 to 40 minutes, until golden brown on top. Serve warm with powdered sugar or maple syrup.

Raspberry Clafoutis

Raspberry Clafoutis
Prep Time
50 minutes
Number of Servings
Serves 6
Ingredients
  • 1 tsp unsalted butter
  • 2 cups raspberries, fresh or frozen
  • 3 eggs
  • 1 cup whole milk
  • [q:1/2] cup small-curd cottage cheese
  • [q:1/3] cup sugar
  • [q:1/2] cup flour
  • 1 tsp vanilla extract
Directions
  1. Preheat oven to 375°. Grease bottom and sides of a [q:9 1/2]-inch round glass baking dish with butter.
  2. Place raspberries in bottom of greased dish.
  3. Whisk together eggs, milk, cottage cheese, sugar, flour, and vanilla extract in a bowl.
  4. Pour egg mixture over raspberries. Bake until puffed and golden, 40 to 45 minutes.
Nutrition Info
185 Calories, 8 g Protein, 89 mg Cholesterol, 27 g Carbohydrates, 16 g Total sugars (11 g Added sugars), 3 g Fiber, 5 g Total fat (2 g sat), 108 mg Sodium, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B12, Vitamin C, Phosphorus

Summer Berry Cobbler with Rosemary

Summer Berry Cobbler with Rosemary
Prep Time
55 minutes
Number of Servings
Serves 9
Ingredients

Fruit Filling

  • 5 cups fresh, frozen, or canned mixed berries (drained, if canned)*
  • 1 tsp vanilla extract
  • 1 tsp ground cardamom
  • Juice of [q:1/2] orange

Dough

  • [q:1/2] cup whole wheat flour**
  • [q:1/2] cup all-purpose flour**
  • [q:1/2] cup old-fashioned oats
  • [q:1/4] cup chopped pecans
  • 1 Tbsp chopped fresh rosemary, or 1 tsp dried
  • [q:1 1/2] tsp baking powder
  • Pinch of salt (optional)
  • [q:3/4] cup plain unsweetened plant-based milk
  • 2 Tbsp vegetable oil
  • [q:1/2] tsp monk fruit sweetener
Directions
  1. Preheat oven to 375ºF.
  2. In a 9-inch square baking dish, combine berries, vanilla, cardamom, and orange juice. Stir well.
  3. In a medium bowl, combine both flours, the oats, pecans, rosemary, baking powder, and salt (if using). Stir well. Create a well in middle of mixture and add milk, oil, and monk fruit. Gently stir until just blended; do not overmix.
  4. Using a spoon, drop dough on top of fruit in 9 even mounds. Bake until dough is cooked through and golden, 35 to 45 minutes.
  5. Remove from oven and let cool slightly. Serve warm.
Nutrition Info
178 Calories, 4 g Protein, 0 mg Cholesterol, 27 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 5 g Fiber, 6 g Total fat (1 g sat), 134 mg Sodium, [nutrition:3] Vitamin C, [nutrition:2] Phosphorus, [nutrition:1] Vitamin B1 (thiamine), Calcium, Magnesium, Folate

Berry Protein Pancake Bites

Berry Protein Pancake Bites
Number of Servings
Serves 4
Ingredients

Pancakes

For Serving

  • 1 cup mixed berries
  • 3 cups low-fat cottage cheese or yogurt
Directions
  1. Preheat the oven to 350ºF and lightly grease 24 mini-muffin tin cavities with butter or coconut oil. In a medium mixing bowl, whisk together flour, protein powder, monk fruit sweetener, baking powder, and salt. In a separate small bowl, whisk together egg and milk until just combined.
  2. Stir wet ingredients into dry until blended and smooth. Fold in berries.
  3. Fill muffin cavities with batter. Top with additional fresh berries if desired. Bake for 16 to 18 minutes. Cool pancake bites in tins for 15 minutes.
  4. Gently remove pancake bites and place 6 in large compartments of 4 meal prep containers. Add cottage cheese to small compartments and top with berries.
Nutrition Info
433 Calories, 4 g Fat, 38 g Protein, 58 g Carbohydrates

Fresh Berry Parfaits with Spiced Coconut Cream

Fresh Berry Parfaits with Spiced Coconut Cream
Prep Time
10 minutes, plus 2 hours soak time
Number of Servings
4 parfaits
Ingredients
  • 1 cup raw unsalted cashews, soaked in filtered water for 2 hours
  • [q:1/2] cup unsweetened canned coconut milk
  • 2 tsp sweetener of your choice (maple syrup, agave nectar)
  • 1 tsp ground cinnamon
  • [q:1/2] tsp ground ginger
  • 1 tsp vanilla extract
  • 2 cups berries (raspberries, blueberries, and/or blackberries)
Directions
  1. Purée soaked cashews, coconut milk, sweetener, cinnamon, ginger, and vanilla extract in a high-speed blender or food processor until smooth. If mixture is too thick, add 1 tablespoon of water at a time until desired consistency is reached.
  2. Divide [q:1/4] of the coconut cream between each of four parfait glasses. Layer [q:1/4] of the fruit over each layer of coconut cream.
  3. Repeat process until all coconut cream and fruit has been used and each parfait glass has four layers—two of coconut cream and two of fruit.
Nutrition Info
One parfait: 291 Calories, 8 g Protein, 21 g Carbohydrates, 7 g Total sugars (2 g Added sugars), 5 g Fiber, 22 g Total fat (8 g sat), 9 mg Sodium, [nutrition:3] Magnesium, Phosphorus, [nutrition:2] Iron, Zinc, [nutrition:1] Vitamin B1 (thiamine), Vitamin B6, Vitamin C, Vitamin K

Vegan Chocolate Mousse

Vegan Chocolate Mousse
Creamy, Chocolatey, and Dairy-Free
Prep Time
2 hours 10 minutes, plus 10 minutes Cook Time
Number of Servings
Serves 4
Ingredients
Directions
  1. Place Cocoa Edensoy, agar flakes, and sea salt in a small saucepan and bring to a boil while stirring frequently.
  2. Reduce the heat to medium-low and simmer 5 minutes to dissolve the agar.
  3. Turn off the heat and add the chocolate chips, stirring until dissolved.
  4. Place in a blender and pulse several times to dissolve any remaining agar and chocolate chips.
  5. Place back in the saucepan and let cool to room temperature.
  6. When the liquid is room temperature, place the aquafaba in a bowl and whip to the consistency of whipped cream with a stand or hand mixer.
  7. Combine the foamed aquafaba with the soymilk and mix until thoroughly blended.
  8. Pour into dessert cups and refrigerate two to four hours or overnight.
  9. Remove from the refrigerator and garnish with fresh berries or other fruit, and chocolate chips or grated chocolate.
Nutrition Info
211 calories, 14 g fat (51% calories from fat), 6 g protein, 23 g carbohydrate, 4 g fiber, 0 mg cholesterol, 79 mg sodium

Apple Cherry Melon Berry Kanten

Apple Cherry Melon Berry Kanten
Prep Time
[q:1 1/2] hours, plus 5 minutes cook time
Number of Servings
4
Ingredients
Directions
  1. Place juices, sea salt and agar flakes in a pot. Bring to a boil. Stir occasionally to dissolve the flakes. When it comes to a boil, reduce the flame to low and simmer 3 to 4 minutes.
  2. Place the sliced fruit and berries in a serving dish. Pour the hot juice over it. Set aside on the counter or a cool place until gelled, about 1 to [q:1 1/2] hours.
  3. Slice into squares or spoon out and serve.
Nutrition Info
94 calories, 0 g fat (3% calories from fat), 0 g protein, 24 g carbohydrate, 2 g fiber, 0 mg cholesterol, 46 mg sodium

Blackberry and Orange Fruit Sorbet

Blackberry and Orange Fruit Sorbet
Prep Time
10 minutes, plus freeze time
Number of Servings
Serves 8
Ingredients
  • 1 lb, 5 oz frozen blackberries
  • 5 Tbsp maple syrup
  • Grated zest of 2 oranges and juice of [q:1/2] orange
  • [q:1/2] Tbsp vanilla bean paste or vanilla extract
Directions
  1. Place frozen blackberries, maple syrup, orange zest and juice, and vanilla bean paste into a food processor. Pulse until silky smooth. 
  2. Transfer to a freezer-proof container and freeze until needed. 
  3. Remove from freezer 10 minutes before you are ready to serve to soften sorbet slightly.
Nutrition Info
70 Calories, 1 g Protein, 17 g Carbohydrates, 4 g Fiber, 0 g Total fat (0 g sat), 2 mg Sodium, [nutrition:2] Vitamin C, [nutrition:1] Vitamin B2 (riboflavin), K

Explosive Shrub Punch

Explosive Shrub Punch
Ingredients
  • Fruit, juices, and spices of your choice.
    • Holiday flavors and colors:
      • cranberries and orange juice
      • apples
      • pomegranate juice
      • citrus peel
      • ginger
    • Deep flavors:
      • frozen blueberries
      • green grapes
  • Sugar
  • Vinegar
  • Seltzer or bubbly water
  • Granish (optional)
Directions
  1. Prepare the fruit.
    • Macerating Method
      1. Macerate the fruit with sugar (or the sweetener of your choice).
      2. Let it sit to help the natural sugars thicken.
    • Simmering Method
      1. Put your fruit, juice and other ingredients into a saucepan, combined with half as much sugar.
      2. Simmer until thickened, and then pour through a fine strainer, pressing the solids to squeeze out all the syrup.
  2. Measure—by cup or by eye—how much syrup you have. Add that same amount vinegar.
  3. Mix equal parts shrub and seltzer or bubbly water in a big beautiful bowl. Add lemon slices and other garnishes. Serve.

Spicy Berry Granola Bites

Spicy Berry Granola Bites
Prep Time
2 hours 10 minutes, plus 30 minutes cook time
Number of Servings
65 pieces
Ingredients
Directions
  1. Heat a large, heavy skillet and dry roast the oats several minutes until they release a nutty fragrance and begin to brown slightly. Remove and place in a large mixing bowl.
  2. Pulse the pistachios in the processor for several seconds and pour into the bowl. Place all dried fruit in the bowl and mix thoroughly.
  3. Place the syrup, honey and oil in a medium saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring constantly for 7 minutes. As the syrup cooks, it will begin to thicken. To test for doneness, fill a measuring cup with cold water. After 5 minutes of simmering, periodically drop a small drop of syrup into the water. When done, it will form a small soft ball in the bottom of the measuring cup. When this happens, remove and add the salt and vanilla to the syrup. Stir and pour over the oat mixture. Mix to thoroughly coat.
  4. Preheat to oven to 300°. Lightly oil an 11" by 7" baking sheet and spread the oat mixture evenly over. Moisten hands very lightly and press the oat mixture down firmly. Bake for about 30 minutes or until light golden brown. Remove from the oven, press down on the granola with a moisten spatula and let cool for about 2 hours to harden. Slice into 1-inch squares.
Nutrition Info
52 calories, 2 g fat (29% calories from fat), 1 g protein, 8 g carbohydrate, 1 g fiber, 0 mg cholesterol, 9 mg sodium
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