Raspberries are the fourth in the WeeMunch Berry Series. These are definitely one of my favourite berries, partly because they are fairly low-maintenance to grow and overall an easy berry to incorporate into many a great baked goodie. I certainly wouldn’t turn down a fresh one ever, and thanks to my neighbors’ sky-high groves of them I have been enjoying them for several weeks now.
Those velvety, luscious Rasberries are best picked when they reach a deep pink/red, almost purple colour. This hue shows its rich nutrient content. One of those notable nutrients is ellagic acid which is present in many red fruits and berries, including raspberries, strawberries, blackberries, cranberries, pomegranate and some nuts including pecans and walnuts. The highest levels of this acid are found in raspberries. So if you’re looking for a source of antioxidant and anti-cancer properties, they are your berries.
Raspberries also help prevent unwanted damage to cell membranes and other structures in the body. As with all berries, raspberries' have antioxidant properties, as well as some antimicrobial ones, including the ability to prevent overgrowth of certain bacteria and fungi in the body. So get out there and get your hands on some soon before they are gone and enjoy their many benefits!
Note: You’ll still get the nutritional benefits from frozen berries, a great option for storing your fresh berries for the winter.
Fun ways to use raspberries
1. Add raspberries to your apple crumble recipe.
2. Add fresh or crushed with honey if tart to fresh ice cream
3. Make an instant jam by simply crushing them with a fork and adding raw honey (as with strawberries)
3. Awesome enhancement to salad dressing!
4. One of the best berries for using in pies.
Raspberry Pie Recipe
Crust:
2.5 cups fine-ground spelt flour
1 tsp. salt
1 tsp. unrefined sugar
Put these 3 ingredients into a food processor and pulse a few times.
Add 1 cup of cold, unsalted butter, chopped into tbsp. sized cubes.
¼ to ½ a cup ice-cold water
Process butter into mixture about 10 seconds (using pulse) until it becomes a coarse meal consistency.
Have water ready (1/2 cup) and add in slow steady stream while blending just until it holds together.
(*Note: You may not need the full ½ cup of water).
Now it’s ready to roll!
*Fork the bottom of the crust if you are baking it empty.
Freeze for an hour or so before putting in filling.
Berry/fruit pie contents:
2.5 cups fine-ground spelt flour
1 tsp. salt
1 tsp. unrefined sugar
Put these 3 ingredients into a food processor and pulse a few times.
Add 1 cup of cold, unsalted butter, chopped into tbsp. sized cubes.
¼ to ½ a cup ice-cold water
Process butter into mixture about 10 seconds (using pulse) until it becomes a coarse meal consistency.
Have water ready (1/2 cup) and add in slow steady stream while blending just until it holds together.
(*Note: You may not need the full ½ cup of water).
Now it’s ready to roll!
*Fork the bottom of the crust if you are baking it empty.
Freeze for an hour or so before putting in filling.
Berry/fruit pie contents:
¾ - 1 cup unrefined sugar
¼ sifted spelt flour
1 tsp.cinnamon and ¼ tsp. nutmeg
Add all above ingredients together, then add 4 cups of chosen berries (I like a mixture of blueberries, raspberries, strawberries and huckleberries)
*If your berries are frozen you may want to defrost somewhat and drain excess water to avoid an overly juicy pie.
1 ½ tbsp. lemon juice + ½ tbsp zest
1-2 tbsp butter cut into pieces
Put fruit mixture into pre-frozen pie shell with butter pieces scattered over top.
*If very juicy add egg yolk to bind.
Preheat oven to 450 then reduce to 350 and put pie in oven. Bake 40-50 minutes, check after about 35 minutes. It’s done when the crust starts to brown slightly at the edges.
¼ sifted spelt flour
1 tsp.cinnamon and ¼ tsp. nutmeg
Add all above ingredients together, then add 4 cups of chosen berries (I like a mixture of blueberries, raspberries, strawberries and huckleberries)
*If your berries are frozen you may want to defrost somewhat and drain excess water to avoid an overly juicy pie.
1 ½ tbsp. lemon juice + ½ tbsp zest
1-2 tbsp butter cut into pieces
Put fruit mixture into pre-frozen pie shell with butter pieces scattered over top.
*If very juicy add egg yolk to bind.
Preheat oven to 450 then reduce to 350 and put pie in oven. Bake 40-50 minutes, check after about 35 minutes. It’s done when the crust starts to brown slightly at the edges.
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