Raspberry & Almond

Good morning!

Thank you SO much for all of your supportive and sweet comments regarding my book deal. I still can’t believe it’s happening. I’m excited, but so nervous! I really hope I can do this! Ahh!

Breakfast

Breakfast was yummy this morning!

I did some baking last night (recipe below), so I took a piece of my Raspberry Almond Quick Bread, cut it into small chunks, and cooked it right into my oatmeal. It made for a bread pudding-esque bowl of oats. I added a scoop of peanut butter too. Delish!

My recipe for Raspberry Almond Quick Bread was inspired by Dede Wilson’s Blackberry Walnut Streusel Quick Bread. Did you know that National Homemade Bread Day is on November 17th? Sounds like a perfect reason to do some baking!

The fresh berries in my Raspberry Almond Quick Bread added a rich texture, full flavor, and kept the loaf nice and moist overnight.

I actually had the opportunity to ask Dede a question about how to make delicious baked goods that are lower in calories and fat without comprising their taste. Her response is basically what I expected– it’s not easy! She also offered her advice on portion size and balance, which I absolutely loved!

Here’s what she said:

My forte is not low fat. That said, I have had success cutting back fat by as much as 1/4 in recipes and have them still work. Same could be said of sweeteners. However, the recipes will be different and I believe not as tasty or texturally satisfying as the originals. It’s a trade off. For each tablespoon of sugar you cut, you only save 48 calories. That’s it. So cutting 1/4 cup of sugar from a recipe would only save you total of 192 calories.

Personally I like to eat smaller quantities of classic desserts and recipes and save calories in that way – good old portion control! I find that if I have a small bit of something truly satisfying, it goes a longer way than eating more of something that is lacking in texture, flavor or mouthfeel.

I also like to look at calories and fat on a week to week basis, not a day to day basis. If I indulge in something higher in calories and fat on a particular day, I know I can save calories and fat on another day. By allowing oneself to have any foods, by keeping nothing off limits, I find I do not over indulge. My advice is to eat a small amount of the real thing. And enjoy it!!!

Raspberry Almond Quick Bread

Makes 1 9×5” loaf

Ingredients:

• 1 cup fresh raspberries
• 1¼ cups all-purpose flour
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup canola oil
• ¼ cup agave nectar
• ¼ cup firmly packed light brown sugar
• 2 teaspoon vanilla extract
• 2 large eggs
• ¼ cup sour cream
• ¼ sliced almonds

Directions:

• Preheat oven to 350* F.
• Coat a 9”x5” loaf pan with nonstick spray; thoroughly coat with flour, removing any excess.
• Combine all ingredients and mix until smooth.
• Add batter to prepared pan and bake for 40-45 minutes.
• Cool before serving.
• Wrap in aluminum foil to store at room temperature for up to 4 days.

POM Giveaway

Thanks to everyone who entered the POM Giveaway. Here’s your random number: 130

Congrats to the winner!!! Please email me with your full name and mailing address.

Question of the Day

Do you have a 5-year plan? If so, what is it?

Tagged as: Blackberry Walnut Streusel Quick Bread, Dede Wilson, National Homemade Bread Day, Raspberry Almond Quick Bread