So many berries and so little time! Fresh fruit is aplenty right now and I’m not complaining. Hand in hand with berry season are berry muffins–so delicious and versatile. They make a great breakfast, dessert, or palate cleanser accompanying a decadent, savory meal. Traditional muffins, unfortunately, are not only packed with great flavor but also gluten and refined sugar. Therein rested my next challenge: to create a delicious baked product that was an explosion of berry flavor while making it gluten-free, vegan/plant-based, and refined sugar-free.
I am so happy with this Lemon Berry Biscuit Bread! In addition to it being gluten-free, vegan/plant-based, and refined sugar-free, it has a low glycemic index. Coconut palm sugar has a lower GI, meaning it does not cause the extreme insulin spike like many other sugars. The protein brought to this dish via almond flour, oat flour, coconut flour and flax seed also slow the absorption of sugar into the blood stream. As a bonus, there are no oils added to the recipe, keeping fat in check.
The fresh Raspberry Glace requires no cooking, is very simple to make and also has no refined sugar added. In addition to the sugars that naturally occur in the ingredients this entire loaf contains only 50g of unrefined sugar. That’s only a little over 4g per slice (12 slices in loaf).
This recipe is extremely flexible. Bursting with flavor, Lemon-Berry Biscuit Bread and fresh no-cook Raspberry Glace make a delightful low GI dessert or breakfast. The texture is sturdy enough to cut into small pieces and serve with Raspberry Glace, yet delicate enough to slice, toast and serve with melted butter. (I use Earth Balance as it melts nicely on toast.)
Whether you are using leftover berries from your pick at the fruit farm or indulging in the picked berries at your local market, this recipe is sure to be a pleaser for the whole family. Both the Biscuit Bread and the Raspberry Glace will keep in the refrigerator for a week. Enjoy!
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