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January 10, 2022
Inspired by the raspberry tasting notes of our newest seasonal coffee, Raro Nansebo, this breakfast treat will bring your morning ritual to the next level!
Developed by friend of Canyon Rachel Burgos this little combo of a warming sweet recipe is also a total stunner.
"Good fats nourish us and keep us warm in the winter chill. Sweetness grounds and calls in joy when we are feeling under-nurtured in these darker months."
1 tablespoon ghee or coconut oil2-3 Assorted citrus peeled and sliced into rounds- I used Cara Cara but blood orange, clementine, satsuma, or a combo would look beautiful2 cups rolled oats1/2 cup shredded coconut1 tbsp ground cardamom1 teaspoon baking powderGood pinch sea salt (I like the gray sticky Celtic salt)1 tbsp vanilla extract1 egg1/3 cup maple syrup2 pints raspberries1 can coconut milk (full fat for sure!)
INSTRUCTIONS:
- Preheat the oven to 375F. Grease a 12-inch cast iron or 8x8 baking dish with ghee or coconut oil.
- Sprinkle half a pint of raspberries and a few pieces of citrus along the bottom of the dish and set aside.
- Mix oats, shredded coconut, baking powder and salt together in a large bowl. Pour into a baking dish.
- Measure out coconut milk and add water to make two cups total liquid. Add to a blender with one whole pint of raspberries, maple syrup, vanilla, cardamom, egg and blend until smooth.
- Pour over the oat mixture and tilt the dish around so the wet mixture soaks in - it should look very pink! Decorate topping with the rest of the raspberries and citrus!
- Bake for 35-45 minutes depending on the size and depth of your dish - top should be slightly golden-pink and fruit slightly caramelized.
- Let cool slightly and serve up this beauty!
Complete the pairing with our newest Ethiopian coffee - Raro Nansebo
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