Description
A delightful and nutritious bake that combines tangy raspberries with creamy white chocolate, perfect for breakfast or a sweet snack.
Ingredients
- 2 cups frozen raspberries (or fresh with extra cornstarch)
- 2 tablespoons cornstarch
- 1 cup cottage cheese (or dairy-free yogurt)
- 3 large eggs, whisked
- 1 cup almond flour (or oat flour)
- 1/2 cup maple syrup (or honey/agave)
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips (or vegan white chocolate)
- 1 cup Greek yogurt (for serving)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the frozen raspberries and cornstarch. If using fresh raspberries, add an extra tablespoon of cornstarch.
- In a separate large bowl, combine the cottage cheese and whisked eggs until smooth.
- Stir in the almond flour, maple syrup, and vanilla extract until well combined.
- Gently fold in the raspberry mixture, followed by the white chocolate chips.
- Pour the mixture into a greased baking dish.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before slicing.
Notes
Serve warm or at room temperature with a dollop of Greek yogurt. Enjoy within 3-4 days if refrigerated, or freeze individual portions for a quick treat.
- Prep Time: 15
- Cook Time: 35
- Category: Breakfast
- Method: Baking
- Cuisine: American