I love watching cooking shows and coming up with healthy ways to modify the recipes into gluten free friendly versions. I actually saw the Barefoot Contessa make raspberry butter on one of her early pilot season episodes. She was baking fresh scones for a posh Sunday brunch in the Hamptons and blew my mind with this simple and colorful way of dressing up her butter.
I love little details like that!
Fast forward to my kitchen this morning and I’m making a gluten free breakfast for one. A far cry from a posh Hampton’s brunch: I’m bra-less, in my pajama shirt, slurping coffee with sleep still in my eyes (isn’t my husband lucky!).
Hopefully you haven’t lost your appetite…
Admittedly, this didn’t take much effort to modify, I just switched out the scones for Glutino’s gluten free bagels. A Glutino product I hadn’t seen before but wanted to try. If you haven’t guessed, here is what you need to make raspberry butter:
- 4 oz. Raspberries
- 1/2 stick of room temperature butter (the real thing!)
Using a hand-held mixer and a large bowl (to control the splatter) or a kitchen aid mixer, whip the room temperature butter with the raspberries until combined. I set my hand-held to “3” and whipped for a minute or so.
You can pair this with so many things. I was not let down by Glutino’s New York Style Gluten-free bagels and you won’t be either. They had a substantial size and shape and they weren’t dry or crumbly.
Not to minimize Glutino’s bagels, which are pretty amazing, but I do try to avoid eating too many “made-to-be gluten free” items like bagels, pastas or baked goods. They are still just as processed as their non gluten free counterparts. That being said, whenever I see a gluten free product that’s new to me, my excitement and curiosity always gets the best of me!
It’s just good to remember that moderation is key to a balanced and healthy life. And while it’s nice to have the option to eat these things here and there, other than the fact that they are a gluten-free alternative for those of us with celiac or a gluten intolerance/allergy, it doesn’t mean you are doing yourself any real favors by eating them.
This doesn’t mean that I’m not grateful for all the culinary advances that have occurred in the gluten free realm over the past 10 years. I’ll touch more on my eating/gluten free living philosophy in another post, in the meantime enjoy your raspberry butter.
This made way more than enough for one serving, but if you seal it in an airtight container you can use it for breakfast all week!