Apricot Almond Raspberry Shortbread Triangles

Apricot Almond Raspberry Shortbread Triangles

Apricot Almond Raspberry Shortbread Triangles

Serves: 8

Yes, I know! Me and my raspberries!! I am in love with them! Luckily, these recipes are adaptable so you can sub any berry you’d like! 😉 But let me tell you, not only are those little red berries packed with flavor, but they are loaded with vitamins and fiber!! Don’t fear though, I bought a few different kinds of fruit the other day, so I can guarantee (hint, hint) 😉 that you will be seeing some recipes using something other than raspberries! Do you follow me on twitter and instagram? If so, then you know what I’m talking about! If not, well what are you waiting for???

Fit Ingredients

  • 1c (112g) almond flour
  • 1/3c (34g) vanilla (or unflavored) protein powder
  • 1tbs (7g) coconut flour
  • 1/4c (20g) oats (can sub oat flour)
  • 1/4c stevia
  • 1/2c (122g) liquid egg whites
  • 1tsp almond extract
  • 2tbs (28g) greek yogurt
  • 3/4 c (75g) fresh raspberries, sliced
  • 1/4c (28g) fresh apricots, chopped

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  • baking sheet
  • parchment paper
  • non stick spray

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Directions

Pre heat your oven to 350 degrees. Line your baking sheet with parchment paper and coat with non stick spray. In a bowl combine your almond flour, protein powder, coconut flour, oats and stevia. Mix. Add your egg whites, almond extract and greek yogurt to your dry ingredients. Mix well. Fold in your raspberries and apricots. Spread your dough onto your baking sheet, forming a round circle about 1/3 in thick. * Use your spatula to spread. Take a serrated knife and cut your dough into 8 even size triangles. Bake for 12 minutes. Allow to cool before removing from the baking sheet.

These make a delicious and healthy accompaniment to your morning or evening tea (or coffee)! Serve it with a dollop of stevia sweetened greek yogurt or homemade coconut cream! They are really big in size too, so they are definitely a healthy portion!! 🙂

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Nutrition: (per 1 out of 8 triangles)

Calories: 136.5, Protein: 9.3g, Carbs: 9.6g, Fat: 7.3g (1g Saturated), Sodium: 29mg, Fiber: 3g (Net Carbs: 6.6g)

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Comments

  1. Yum yum yum!!! I can only imagine how amazing these made your kitchen smell! 🙂

  2. Natalie says:

    You have the best “job/hobby” in the world. How do you come up with new recipes everyday? I want to try them all, and I can’t keep up! Haha. The vanilla protein I used in my raspberry PB bars tasted a little bitter when baked. What neutral vanilla protein do you use to bake (as in 1 scoop above) ? I know you use a ton of different ones, but I’d love to know your favorite. P.S. I LOVE raspberries too! Natalie

    • Hahaha! I don’t make new recipes every day. I really only post 4 recipes a week because wednesday I do a “What I Ate Wednesday” post and sunday’s powermeal is usually just something I whipped up to eat for lunch/dinner one day during the previous week! What protein powder do you have? I would say there are 3 I really like to have on hand: SunWarrior Vanilla because it works really well in baking but has it’s own distinct taste (which I love), Optimum Nutrition Vanilla Whey is amazing in taste! And then I use Biochem Designer Whey Natural flavor. This one is super low in sodium, high protein and only 90 calories per scoop! Plus this one blends in with almost any recipe (and it’s fairly cheap) Sorry, I know you asked for only one! But which you get would really depend on what taste you’d like.

      And aren’t raspberries the best?!! Have you had golden berries? I tried them for the first time (fresh) a few weeks back and love them even more than raspberries!!

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