This "recipe" is one of those everyday, I don't think about this as a recipe, kind of foods. This is my version of raspberry jam with the added warmth of cinnamon. I make this all the time, especially for sprouted grain toast or bagels in the morning, but because I only make as much as I need for one time and always eye-ball the proportions, I hesitate to call it a recipe. It's sweet, and tart with a hint of spice, and of course, processed free. Here's the idea of it:
a handful of fresh raspberries
a sprinkle of coconut cinnamon sugar (find it here)
Put the raspberries in a small bowl, shake the desired amount of coconut cinnamon sugar on top and proceed to mash and mix it all together with the back of a spoon. This works best with raspberries as opposed to other berries because they easily separate, yet remain gelatinous like a jam or jelly. Now you can use this however you like. I only use about a 1/4 tsp. or less of the coconut cinnamon sugar - it truly is just a sprinkle, but add what you like. I hope you enjoy this - we certainly do!
