Last updated on August 2nd, 2017 at 11:02 am
I think raspberries are one of my favourite fruits out there, apart from cherries. They’re definitely number 2 on my favourite fruits list. However, after having lived in Japan for 1.5 years now, I’ve had to live without them as they are simply not cultivated or imported here. I have never seen fresh raspberries or blackberries in Japan. I honestly don’t know why. Most of my friends have never eaten them either. However, these last 2-3 weeks I’ve been craving them intensely and I have finally found a way to buy some! They actually sell a frozen bag of 2.5kg on Amazon and the same company also offers an array of different berries! The minute I found the bag, I immediately bought it and am now stocked for a couple months at least! Unfortunately they’re aren’t organic, but that’s just something that I’ll have to ignore as the organic companies that I order from don’t have some in stock either.
I was originally thinking of making a strawberry breakfast bar but now that I’ve found raspberries, they are going to be the main in my recipes for a little while! I was really surprised at how good this recipe turned out! I usually have to play with baked goods a couple time in order to figure out what the best recipe is, but for this recipe, my first try was a huge hit! I love that I can just grab one in the breakfast and eat it with some yogurt, eggs, chia pudding, or fresh fruit. They’re even perfect for snacks. I’m actually looking forward to tomorrow’s breakfast because that means I’ll be able to eat one more!
This recipe is gluten-free, dairy-free, sugar-free, low-carb, and low-calorie as usual! You will not regret making this recipe as its super mouth watering and it makes me want to make 50 thousand more versions of these delicious bars!!
If you would like to try an even lower carb version of this recipe, check out my latest one here: Keto Mixed Berry Cake Bars.
Raspberry Breakfast Bars
- Pre-heat the oven to 190C/375F.
- In a large bowl mix the almond meal, flour, salt, and baking soda together. Add in the raspberries.
- In a separate bowls, whisk the almond milk, eggs, ghee, and honey together.
- Add the liquid ingredients to the wet ingredients and mix until well incorporated.
- Cover and 8x8 inch baking pan with parchment paper. Pour the mixture into the pan and spread out evenly.
- Bake in the oven for 22 minutes or until a toothpic inserted in the middle comes out clean.
- Take it out of the oven and let it cool for 10 minutes.
- Slice and enjoy 🙂
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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