Augason Farms Freeze Dried Whole Raspberries are a healthy and delicious snack, rich in Vitamin C. They enhance any recipe with tart, full-bodied raspberry flavor. Rehydrate them for use on breakfast cereal, in deserts and fruit dishes. Naturally, they lend themselves to everyday use as well as long term storage.
- 30 year shelf life*
- 22 servings
- 8 oz, institutional size (#10) can
- Packaged for long term storage
- No refrigeration needed
- Easy to prepare or eat directly out of the can
- For emergency food storage, camping or everyday use
- Non-GMO
- Now Certified Gluten Free
* Sealed/Opened to 1 year. Best when stored in a cool dry place at temperatures between 55°F and 70°F (ideal humidity 15%).
Nutrition Facts:
Nutrition Facts, Ingredients, Directions, Shelf Life, Recipes
Raspberry Apple Crisp
6 tablespoons butter – softened
2/3 cup rolled oats
1/2 cup flour
3/4 cup brown sugar
5 cups Augason Farms Dehydrated Apple Slices
1 1/2 cups Augason Farms Apple Delight Drink Mix
4 cups water
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 cup Augason Farms Freeze Dried Whole Raspberries
In a saucepan combine apple slices, water, and 1 teaspoon cinnamon. Cook over medium heat for 15-20 minutes. Stir in raspberries, let sit for 10 minutes. Pour fruit mixture into 9x13” baking dish with liquid up to top of fruit, but not to cover fruit. In bowl, blend butter, oats, flour, brown sugar, 1 teaspoon cinnamon and nutmeg with fingers or fork until mixture crumbles. Sprinkle oat mixture onto fruit and bake at 350°F for 30-35 minutes. Top with prepared Augason Farms Spiff-E-Whip.
Raspberry Scones
3 1/2 cups flour
3 3/4 teaspoons baking powder
3 tablespoons sugar
1 teaspoon salt
1/3 cup + 1 tablespoon shortening
3/4 cup prepared Morning Moo’s® Low Fat Milk Alternative
3 tablespoons Augason Farms Dried Scrambled Egg Mix + 1/3 cup water
1/4 cup crushed Augason Farms Freeze Dried Whole Raspberries – rehydrated & drained
In a bowl combine the flour, baking powder, sugar, and salt. Stir well with a fork until blended. Add the shortening and blend in using a pastry blender or fork until the mixture looks like fine bread crumbs. Be careful not to over mix. Stir in the milk and about 3/4 of the beaten egg mixture (reserve the remainder of the egg mixture for glazing). Slowly add the berries until just incorporated. Gather the dough into a ball and press so it holds together. Pat the dough into a circle ½ inch thick. Cut the dough into 18 pie-shaped wedges. Brush the reserved egg mixture on top of dough and sprinkle a little bit of sugar on top of the brushed egg. Place the scones 1” apart on baking sheet and bake at 450°F until golden brown, about 10-12 minutes.
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