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Raspberry-Almond Soda

Raspberry-Almond Soda

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Anna Wallace, from Seattle Seltzer Co., cracks open apricot pits and uses the kernels inside to lend a subtle almond flavor to this soda recipe. Way easier: We subbed in actual almonds for close to the same result.


  • 2 limes, plus wedges for serving
  • 2 pounds very ripe raspberries, plus more for serving
  • 9 cups club soda, divided

Recipe Preparation

  • Remove zest from limes in wide strips with a vegetable peeler, leaving white pith behind. Place in a medium bowl.

  • Pulse almonds in a food processor until finely ground (be careful not to overprocess; you don’t want almond butter). Add almonds to bowl with zest.

  • Pulse 2 lb. raspberries in food processor (no need to clean) until all berries are broken up but a few larger pieces remain. Strain through a fine-mesh sieve into a bowl with almonds, pressing on solids to extract as much liquid as possible; discard solids. You should have about 3 cups very thick purée. Add sugar and salt and stir until most of sugar is dissolved. Transfer to a 1-qt. jar or an airtight container. Cover and chill 8–12 hours.

  • Strain purée through sieve into a medium bowl (you’ll have about 3 cups); discard solids.

  • To make 1 drink, mix ¼ cup purée with ¾ cup club soda in a measuring glass; taste and add more purée if you want it sweeter. Pour into an ice-filled glass. Garnish with a lime and a few raspberries.

  • Do Ahead: Purée can be infused and strained 3 days ahead. Cover and chill.

Recipe by Anna Wallace, Seattle Seltzer Co., Seattle, WA

Nutritional Content

Calories (kcal) 110Fat (g) 3.5Saturated Fat (g) 0Cholesterol (mg) 0Carbohydrates (g) 19Dietary Fiber (g) 1Total Sugars (g) 12Protein (g) 2Sodium (mg) 50Reviews Section

  • ¾ cup white sugar
  • ½ cup unsalted butter, softened
  • 2 eggs
  • ½ teaspoon almond extract
  • 1 ¾ cups unbleached all-purpose flour
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup milk
  • ½ cup sour cream
  • 1 pint fresh raspberries
  • ¾ cup almonds, chopped

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.

Cream sugar and butter together with an electric mixer until fluffy. Add eggs one at a time, beating well after each addition, then add almond extract.

Sift flour, baking powder, baking soda, cinnamon, and salt together in another bowl. Whisk milk and sour cream together in a third bowl. Alternately add the dry ingredients and milk mixture to the batter, beginning and ending with the dry. Gently stir in raspberries and almonds. Spread batter into the prepared pan.

Raspberry Almond Bars | Easy Sheet Cake

These vegan Raspberry Almond Bars may look and taste like fruity blondies but are actually healthy, eggless, and dairy-free moist sheet cake squares! The recipe is easy to make, highly customizable, and is brimming with sweet, tangy, and nutty flavors in every bite!

I’m sure everyone will love these simple but delicious cake bars made with moist and chewy almond-infused crust topped with fresh raspberries and crunchy almond flakes. These handy and healthy goodies can be made with any berries and are perfect as a grab-and-go breakfast snack, dessert, simple afternoon cake, or party treat.

Easy and delicious Vegan Raspberry Almond Cake Bars

Almonds and raspberries together create a swoon-worthy flavor and texture combination. I love how the sweetness and subtle tartness of the berries seeps into the almond-vanilla cake base while the almond nuts and sugar give it a crunchy finish after baking. This vegan-inspired recipe is fairly easy and straightforward to make too. Even fledgling bakers can ace this one. Simply make the batter, add the toppings, bake and serve! No sweat!

If you are anticipating several people to serve this to, you can double the amount of each ingredient, use a larger baking pan and make a sheet cake. Or use muffin or cupcake pans if you want to make individual-sized baked goodies that can be placed in pretty boxes as give-aways. If you want to use a different size of cake pan you can also have a look at my cake pan conversion calculator. Take note to adjust the baking time when using a pan with a different size.

Successful Baking Tips for you

  • It is best to grease your baking pan lightly and then line it with parchment paper (the previous greasing helps the parchment paper to stick to the pan ). Doing this will ensure that you can easily remove the raspberry almond cake after baking.
  • It is always worth sifting the flour and baking powder beforehand. This prevents lumps so that the ingredients combine better and the batter needs less stirring.
  • Do not over-mix the batter if you will end up with a dense and heavy cake base.
  • Coat the raspberries in cornstarch before placing them on top of the batter. This will prevent the juice from making the cake soggy.
  • The cake should turn out moist after baking, so make sure to not keep it in the oven longer than necessary. Insert a toothpick on the middle part of the cake if it comes out clean, then it is baked through.

What are the Ingredients used for making this vegan cake?

  • All-purpose or spelt flour: To make this cake gluten-free, I recommend using a 1 to 1 gluten-free flour baking blend. If using buckwheat or whole grain flour, keep in mind that this won’t give you the same fluffy and soft texture as when using lighter flour.
  • Ground Almonds: Simply place whole raw almonds in a food processor or blender and grind them into flour. Alternatively, you can also buy almond meal at a store.
  • Baking powder: If you don’t have this on hand, you can use half amount of baking soda instead.
  • Sugar: You can use any type of sugar like pure organic raw cane sugar or coconut sugar.
  • Dairy-free milk: You can use your favorite variety, such as soy, almond, cashew, or oat milk.
  • Oil: such as canola or sunflower oil.
  • Ground Vanilla: or use vanilla extract and mix it with the wet ingredients first.
  • Apple cider vinegar: this will help to activate the baking agents. However, you can also substitute white vinegar or lemon juice.
  • Salt: to balance out the flavor.
  • Raspberries: or other berries, fresh or frozen.
  • Cornstarch: to toss the raspberries with.

How to make Raspberry Almond Cake Bars

As always, I recommend checking out the recipe video and this step-by-step instruction first. Then you’ll find the full recipe with exact measurements in the recipe card below!

Step 1: Whisk together the dry ingredients

Start by sifting the flour, baking powder, and ground vanilla into a large bowl. Then add the ground almonds, sugar, and salt and whisk together. Set aside.

Step 2: Whisk together the wet ingredients, then combine both to create a batter

In a measuring cup whisk together the dairy-free milk, applesauce, oil, and apple cider vinegar. Then pour the wet into the dry ingredients and stir until just combined. Now add the batter into a baking pan lined with parchment paper and smooth it out.

Step 3: Top with raspberries and almonds, then bake!

Toss the raspberries in the cornstarch to coat. Then spread them over the batter. Top with almond flakes and sprinkle with a bit of sugar (this will create a nice caramelization and browning). Finally, bake in the preheated oven at 356 °F (180 °C) for about 40 minutes, or until a toothpick comes out clean (please do not over-bake if you want a moist cake).

Step 4: Let cool, then slice and enjoy!

Once done baking, let the vegan raspberry almond sheet cake cool for 15 minutes in the pan. Then lift it out onto a cooling rack using the overhanging parchment paper and allow it to cool completely. Cut into squares and enjoy!

Amp up the flavors and serve!

  • The raspberry and almond bars can be prepared in no time! However, if you want to bake them ahead and bring them to a party the next day, you can also reheat them in the oven or microwave just before serving. This will make them super moist and flavorful again!
  • If you want to have a more intense raspberry flavor, you can add raspberry jam on top of fresh raspberries. You can also drizzle some fruit glaze over the bars. Simply whisk 1 cup of powdered sugar with 2-3 tablespoons of raspberry juice to make one.
  • If you want to have some other fruit varieties, you can use blueberries, blueberries, blackberries, cherries, strawberries, apples, or peaches as additional toppings in one sheet pan.
  • You can also go the extra mile and serve a la mode by placing a scoop of vegan vanilla ice cream on top!

Can I make this cake nut-free?

Yes! For a nut-free version, you can replace the ground almonds in the batter with 65 g more flour. Since nuts also contain fat, I recommend adding 1 tbsp more oil to the batter to achieve the same nice and moist texture. If the batter still looks too dry you can add a little more dairy-free milk or applesauce. Instead of the almond flakes on top, you can use coconut flakes or vegan chocolate chips.

Storing, Freezing, and Reheating

These vegan raspberry almond bars can be stored at room temperature for up to 3 days. If you keep them tightly sealed in the refrigerator, they can last for 5 days. They also freeze up well! Just place them in individual Ziplocs or wrap them separately in foil and they will be good for 2 months. To reheat, allow them to thaw at room temperature overnight and place them in the oven until warm before eating.

These Vegan Raspberry Almond Bars are:

  • Egg and dairy-free
  • Easy to make and is novice-friendly
  • Customizable and adaptable
  • Moist and chewy
  • Gluten-free possible
  • Healthy
  • Fun and portable
  • Irresistibly delicious!
  • The perfect vegan sheet cake recipe to enjoy as an all-day sweet treat!

More delicious and vegan recipes to try

  • Mini Apple Pies
  • Vegan Madeleines
  • Pecan Pie Bars
  • Almond Horns
  • Apple Crumble Pizza
  • Vegan Nut Bars
  • Cranberry Orange Bread
  • Vegan Cinnamon Rolls
  • Hazelnut Cake
  • Blood Orange Cake

If you try these incredible Raspberry Almond Cake Bars, please leave me a comment and rating below! And if you take a photo of your easy vegan sheet cake and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy baking!


1. Lightly spray a 7 x 11-inch baking pan with cooking spray. 2. Place oats, flour, brown sugar, baking soda and salt in a medium bowl and stir to blend. Add almond extract and butter, cut butter into dry ingredients until the mixture is evenly moist and crumbly. Remove ½ cup of the mixture. 3. Stir chopped nuts into one of the half cups of the crumb mixture and reserve for topping. Press the oatmeal mixture without the nuts evenly into the prepared baking pan. Spread the raspberry preserves over the top. Sprinkle with the reserved oat/nut mixture. Bake for 20 to 25 minutes, or until golden. Let cool completely in the baking pan set on a wire rack. Cut into bars. Cooks' note: I'd advise baking the crust for 10 minutes before spreading with the jam. It would result in a firmer base.

Raspberry Almond Crumb Cake Toppings

We’ll top our crumb cake with fresh raspberries, sliced almonds, and a buttery crumb topping– each adds something special!

Raspberries: I love raspberries and crumb cake together. The berries require zero prep, which I know you’ll appreciate first thing in the morning. Just dot them right on top of the cake batter. No sugar added, no pre-cooking, no extra steps. They pair wonderfully with the toasted almonds. Not into raspberries? A strawberry and rhubarb combination would be fantastic. Or even blueberries! Peeled and chopped apples or peaches would be equally delicious. And– you can leave off the raspberries and almonds for a plain crumb cake.

Sliced Almonds: These add a welcome crunch to each bite. Try toasting them for even more flavor.

Crumb Topping: The crumb topping comes together with flour, brown sugar, a little cinnamon, and butter. We’ll use melted butter, so there’s no cutting the butter into the dry ingredients with a pastry cutter. It’s so easy!

Vegan Raspberry Almond Muffins

My family adores these muffins, I have to say, not only are they tasty, but quite pretty too. I used pink ombre paper liners in the cupcake tin so the jewel-tone specks of raspberry would be on full display!

This incredibly easy recipe results in moist, delicious raspberry muffins. I honestly can’t just eat one at a time!

Homemade muffins are a staple in our busy household. I love having a fresh batch of muffins stored on the kitchen counter, ready for a quick breakfast on the run or as a light afternoon snack.

Blueberries and raspberries are my absolute favorites, but you could easily adapt this recipe with your favorite fruit, or toss in a bit of dried fruit and nuts for a completely different taste and texture. Check out my VEGAN BLUEBERRY LEMON MUFFIN Recipe.

Vegan Raspberry Almond Muffins

These Vegan Raspberry Almond Muffins are loaded with juicy red raspberries nestled within an almond infused batter, topped with slivered almonds. The perfect Breakfast or snack!


  • 1 Cup Almond Milk
  • 1 Teaspoon Apple Cider Vinegar
  • 2 Cups All Purpose Flour
  • 2 1/2 Teaspoons Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Cup + 2 Tablespoons Granulated Sugar
  • 1/4 Cup + 2 Tablespoons Canola Oil
  • 1 Teaspoon Almond Extract
  • 1 1/2 cups Fresh Raspberries
  • Handful of Slivered Almonds


  1. Preheat the oven to 375 F
  2. Line a muffin tin with baking cups and set aside
  3. In a small bowl combine almond milk and apple cider vinegar. Set aside & allow milk to curdle
  4. In a larger bowl combine flour, baking powder, baking soda and salt, set aside
  5. Mix together sugar, canola oil, and almond extract. Add almond milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over mix - a few lumps are okay
  6. Fold in Raspberries
  7. Spoon into muffin tins, filling each cup about ¾ full
  8. Top with raspberries & slivered almonds
  9. Bake for 20-25 minutes or until a knife inserted in the middle comes out clean.
  10. Remove from heat and allow muffins to cool before removing from pan.
  11. Enjoy!

These muffins are a fun idea for a sweet breakfast treat. Wouldn’t they be a lovely breakfast-in-bed idea for Valentine’s Day? Or, they’d make a cute Valentine’s breakfast or even a sweet after school snack for the kids. I packaged a few up in this heart shaped box and gave them to family members for a pre-Valentines day treat!

Raspberry Almond Coffeecake

It’s the weekend! Yes. And it’s raining this morning, which means it’s great for baking. I love having fresh baked treats on the weekends. And since there’s never time to make breakfast sweets during the week, Saturday mornings are the perfect time for breakfast and brunch recipes. On today’s menu…this SCRUMPTIOUS Raspberry Almond Coffeecake.

Cake for breakfast. Oh Yes! But is has berries, so that means it counts as fruit, right? Oh heck…who am I kidding? It was a busy week and this just needed to happen!

I love making round, single layer coffeecakes…or any kind of single layer cake, for that matter, because they are the perfect size. You mix them up, you serve them, and there’s not a lot of leftovers. (Which means we get to bake again!). You are going to love this particular recipe, because it goes together so quickly, you can get it ready, pop it in the oven, hop in the shower, and it will be done by the time you are dressed.

And this features one of my all time favorite flavor combos….raspberry and almond! You start with a REALLY moist butter cake, that gets added richness from sour cream. And then we add some brown-sugar-sweetened raspberries, creating a yummy fruit layer. On top of that goes more of the batter and then a generous sprinkling of sliced almonds. But it doesn’t stop there…. once it cools for 5 minutes, you are going to crown it with an almond-flavored icing. Of course, if this is too much sugar, you can serve it without, but for me, it really sets it apart!

Look at that moist and tender crumb! Is your mouth watering yet? Mine is….I better go see if there is one more piece left. Happy Weekend Baking!

Tips and Tricks for Your Best Baking:

  • Be sure to mix the berries and brown sugar together first, so they have a chance to get a little juicy before adding to the cake.
  • If you don’t have sour cream, you can substitute whole fat plain Greek yogurt.
  • Line bottom of pan with parchment paper so cake releases easily.
  • Be sure to grease and flour bottom and sides of baking pan with so your cake releases easily.
  • Measure flour properly, by spooning into measuring cup and leveling off don’t scoop with measuring cup.

Raspberry-Almond Soda - Recipes

  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • ¼ cup brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs
  • ¼ teaspoon almond extract
  • ½ cup 1% milk
  • ½ cup plain Greek yogurt (vanilla if you would like them sweeter)
  • 1 cup raspberries
  • ⅓ cup shredded almonds
  1. Preheat oven to 375 °F and line a cookie sheet with parchment paper.
  2. Combine flours, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix eggs, almond extract, milk, and Greek yogurt.
  4. Add the wet ingredients to dry and gently mix until just combined.
  5. Fold in raspberries and almonds (you may need to mix with your hands).
  6. Spoon by ⅓ cupfuls of batter into little rounds on the prepared baking sheet.
  7. Bake for 15–20 minutes until golden brown.

Calories 200 (30 from fat)
Total fat 3.5g
Saturated fat .5g
Cholesterol 45mg
Sodium 310mg
Carbohydrate 36g (4g dietary fiber, 7g sugar)
Protein 8g

WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Healthy Raspberry Almond Scones

About a week ago, we loaded up our car to drive to San Diego for Grandpa’s memorial service. We managed to fit in four people, our duffel bags and backpacks, two dogs, their dog beds, a flute, a trumpet, and our sanity. (And we even brought back a fifth person when we drove home!)

We eased out of the driveway shortly after 7 am, heading the opposite direction of typical morning rush hour traffic until we merged onto I-5 for the 8+ hour trip. By taking the scenic route when we reached Southern California, partially to avoid LA traffic, we extended the trip a little longer—but our sanity remained intact!

With our two dogs, we stopped a few more times than usual to give them bathroom breaks, along with our typical lunch stop—In ’N Out Burgers for everyone else, a fresh salad for me!—and pit stops to refill the gas tank. We also hopped off the freeway for a bit to drive past my parents’ undergraduate university and their old apartment building. Quite a fun trip down memory lane for Mom!

But with two almost constantly hungry boys in the backseat, we packed plenty of snacks to tide everyone over in between rest stops. They brought crackers, Fig Newton cookies, kettle-cooked potato chips, chocolate bars…

And I tucked in my carrot cake granola bar bites and these Healthy Raspberry Almond Scones for two slightly more wholesome options! Despite the tempting allure of those store-bought cookies and chips, these scones still disappeared first! And with no refined flour or sugar and extra protein, none of us felt guilty about that!

To make these healthy scones, you’ll start with white whole wheat flour . That sounds a little strange, almost like a paradox, doesn’t it? However, white whole wheat flour is made by finely grinding a special type of soft white wheat, whereas regular whole wheat flour comes from a heartier variety of red wheat. This gives white whole wheat flour a lighter taste and texture, similar to that of all-purpose flour, which really lets these scones’ tender texture shine. Even better, it has the same health benefits (like extra fiber!) as regular whole wheat flour.

Note: I included my favorite gluten-free flour blend in the Notes section, if you prefer!

Next, you’ll cut in a small amount of very cold butter . Just 2 tablespoons! The rest of these scones’ tender texture comes from Greek yogurt (one of my favorite ingredients in healthier baking!). It adds the same moisture as extra butter for a fraction of the calories, and it gives your scones a protein boost, too!

However, it’s very important that your butter is cold, straight from the fridge. (Freezing it isn’t necessary for this recipe!) The very cold butter won’t heat up until you put the scones in the extremely hot oven, which then creates little air pockets and a very tender crumb when it melts.

Note: This is why I recommend against using coconut oil, if at all possible, because coconut oil has a much lower melting point than butter and will quickly turn to liquid once you begin mixing it into the dough.

To sweeten your scones, you’ll skip the refined sugar and use pure maple syrup instead. Be sure you buy the real kind! Skip the pancake and sugar-free syrups because they contain corn syrup or artificial ingredients, which we’re avoiding in this healthy recipe. The only ingredient on the label should be “maple syrup,” and it generally comes in thin glass bottles or squat plastic jugs. (I’ve bought it online here!)

Of course, we can’t forget two of the most important ingredients… Almond extract and fresh raspberries ! Almond extract is my all-time favorite baking extract, and it gives these scones an extra fancy flavor. As for the raspberries, be sure to cut them to be about the same size as chocolate chips to ensure the scones bake evenly. (Frozen and thawed will work in a pinch!)

Just before popping the scones in the oven, you’ll slice them into 8 triangular segments and brush the tops and sides with milk. This last part helps seal moisture into the dough so their centers stay extremely tender, and the outsides get a hint of a crust while baking.

Time to eat! ♡ And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your scones and feature them in my Sunday Spotlight series!

Keto Raspberry Almond Shortbread Cookies

Even as a self-professed chocoholic, sometimes I want something simple, but delicious. I’ve always loved shortbread cookies! That melt-in-your-mouth, buttery texture is just heavenly!

These almond flour shortbread cookies are spot-on in texture and super buttery and flavorful. We even incorporated real fruit to make them extra special!

The best part is that you don’t have to be an expert baker to make these keto shortbread cookies – it’s an easy recipe that anyone can whip up in 20 minutes!

So if a sudden sweets craving hits, you can make a batch of these amazing keto shortbread cookies and stay on track!

Why I Love This Recipe:

  • Satisfies sweet cravings
  • Easy baking recipe
  • Ready in about 20 minutes
  • Less than 1 gram net carbs per serving!
  • One of our favorite Keto Christmas desserts!

You’ll Need:

For your convenience in re-creating our Keto Raspberry Almond Shortbread Cookies at home, we’ve included shop-able ad links to some of the products and supplies used. Read our disclosure policy here.

The above is a quick glance at the ingredients and tools needed to make this Low Carb Almond Cookies Recipe. Full ingredient amounts are available in the printable recipe at the bottom of the post.

KETO FAQ – Learn More

Prep Tips:

  • We used powdered Erythritol as our sweetener, but you can use a keto-friendly sweetener of your choosing. Be sure to adjust measurements if needed.
  • You can line your cookie sheets with parchment paper or non-stick silicone baking mats. We love these mats because cookies pop right off them and they are washable and reusable.
  • Store these almond flour shortbread cookies in an airtight container for up to a week.

Free Printable Copy of Our Keto Raspberry Almond Cookies Recipe:

If you like this recipe, rate it! We’d also love to hear your thoughts in the comments below.