Monday, 21 October 2013

Beautiful Berries

Fresh produce is obviously always best. But it's not always possible, which is why we have back-ups of frozen and canned food. Something I always have a stash of in the freezer is frozen berries. I may bang on about the big lad not eating veggies, but for breakfast he loves nothing more than muesli with natural yoghurt and frozen blueberries. So at least he's getting some goodness there. 

In WA, we're lucky enough to have a few great berry producers. For example, you can get beautiful blueberries from Albany from December through to February (Eden Gate Blueberry Farm is a fantastic producer), but blueberries from Bindoon have just become available (from Blueberry Bliss) and are available at certain Perth farmers markets such as Stirling and Central Park Farmers Market in the CBD.

This recipe combines two of the big lads breakfast favs, natural Greek yoghurt and raspberries. I've used frozen raspberries in this recipe, but we're a bit excited about the picking up some fresh blueberries in the coming weeks! This cakey slice stays incredibly moist and can be made with different fruits if you so desire.

Yoghurt  Raspberry Slice

150g butter, softened
1 cup raw caster sugar
1 teaspoon vanilla bean paste
2 eggs
1 2/3 cup SR flour
3/4 cup natural Greek yoghurt
300g frozen blueberries
1/2 cup flaked or slivered almonds

Pre-heat oven to 180 degrees Celsius. Grease and line a slice pan (about 20x30cm).
Beat butter, sugar and vanilla until light and fluffy (Kitchenaid do your thing). Add eggs, one at a time, beating well after each addition. Stir in flour and yoghurt, alternatively, gently mixing until smooth. 
Fold through berries and pour into pan. Smooth the top and sprinkle over almonds.
Bake for about 50 minutes or until golden.

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