Whether you are scouring for bargains on the grocery shelf, or have a glut of produce from your garden or PYO farm, these recipes are ideal to use up leftover foods in these lean times. Good for you and your pocket, the planet and local farmers, rather than buying ready-meals from big food brands and supermarkets.
Use vegan butters with no palm oil. Keep these recipes away from pets due to toxic ingredients (fruit pips & seeds, dried fruits, nutmeg, fresh dough, chocolate, caffeine, alcohol and xylitol).
Got too many raspberries in your garden, or gone a bit overboard at the PYO farm? These wholesome plant-based recipes are ideal to use up a glut of raspberries, if you have too many on your hands, but don’t want them to go to waste. These Orange & Raspberry Jam Muffins (Short Girl, Tall Order) use swirls of raspberry jam. Fluffy muffins for breakfast, with candied oranges and fresh raspberries.
Don’t wash raspberries until you eat them. Good raspberries should be deep in hue and glossy, with none crushed or bruised. Check for mould, as with strawberries. Store in a similar way to strawberries, but not at the back of the fridge or in the salad crisper.
Raspberry Bounty Bars (Addicted to Dates) are little coconut bars, a fusion of classic Bounty and raspberry ruffles. Made with just a few simple ingredients, and no plastic packaging.
These Raspberry Sweet Rolls (Crumbs & Caramel) are topped with a vanilla glaze. They are similar to cinnamon rolls, but flavoured instead with raspberry and lemon.
Forest Fruits Chocolate Tart (Addicted to Dates) tastes a bit like black forest gateau. It features a baked chocolate crust with a sweet cherry raspberry jelly, topped by a smooth creamy chocolate ganache.
