As a side note, I also used 2
cups of blueberries in it.
Just put
a cup of blueberries in the dehydrator for several hours until dry but still chewy.
Just put
a cup of blueberries in the dehydrator for several hours until dry but still chewy.
Not exact matches
-- Put a bunch
of blueberries in a large saucepan — I used ~ 4
cups — Add
in: — Lemon juice (I used about half a lemon)-- Arrowroot or some other thickener, mixed with water — not too much water!
I then stirred
in about a half
cup of frozen
blueberries.
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2
cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2
cups frozen wild
blueberries (or about 2
cups big fresh
blueberries) 5
cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice
of 1 lemon 1 1/4
cup sugar 1/3
cup cornstarch pinch
of salt for the vanilla bean custard: 1
cup heavy cream 1/4
cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings
of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt
in a large bowl.
vanilla extract 1
cup buttermilk 1 to 1 1/2
cup frozen blackberries (even when my berries are fresh I freeze them to work better
in my dough) 1/2
cup white chocolate chips Glaze: 1/2 to 3/4
cup powdered sugar 2 T. blackberry puree or can use lemon juice, milk or water Here is a link to my
blueberry scones with photos
of how I knead
in the berries
Add one half
cup of the
blueberries and mash them up
in the wine.
Prep a classic mojito, but before pouring
in the rum and soda, muddle
in 1/4
cup fresh or thawed frozen fruit like strawberry,
blueberry, mango, or kiwi
in the bottom
of the glass.
2 ripe bananas 1/3
cup of vanilla, lemon or plain Chobani 1
cup of vanilla almond milk 1/4
cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons
of vanilla extract 2 lemons zested Juice from one lemon 3/4
cup of cooked quinoa 1
cup of all - purpose flour (I used King Arthur) 1
cup of whole wheat flour (I used King Arthur) 1 - 2
cups of freshly washed
blueberries (tossed
in some flour to coat)
In the bottom
of an 8 - ounce glass, muddle the juice
of 1 lemon, 1/4
cup frozen
blueberries or strawberries, and 1/2 shot simple syrup.
1/2
cup of wild
blueberries (if frozen, be sure to defost by leaving out
in a strainer) 1/2
cup of pomegranates 1/2
cup of almonds, roughly chopped
I added a
cup of gluten free oats to the batter and blended
in my food processor before adding the
blueberries.
;) Orange berry financiers adapted from the always delicious Simply Bill 3/4
cup (105g) icing sugar, sifted finely grated zest
of 1 large orange 3/4
cup (75g) almond meal (finely ground almonds) 1/3
cup (46g) all purpose flour pinch
of salt 5 egg whites 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract 1/4
cup (35g)
blueberries, fresh or frozen (unthawed) 1/4
cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting
In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.
Made twice the recipe and added
in 2
cups of blueberries and got 36 regular sized muffins.
I looked
in the fridge to find just a handful
of ingredients: a few
cups of milk, a half dozen eggs, and a pint
of blueberries.
AND the belly is happy about it Let's start baking... well, not really Frozen Berry Basil Non-Dairy Smoothie Yields: 4 servings Ingredients: 2
cups of So Delicious Vanilla Coconut Milk 2
cups of So Delicious Strawberry Ice Cream 2
cups of frozen strawberries (I buy fresh and put
in freezer) 2
cups of ice cubes 3 - 4 small fresh basil leaves (grab a few extra and set aside for garnishing) 1/2
cup of frozen
blueberries (again, I buy fresh and freezer myself) Directions: 1.
I also didn't fold the
blueberries in but placed 3
in each
cup and pushed them
in and used a bit
of grated lemon rind and lemon juice and omitted the extract.
And maybe you have exactly one
cup of blueberries that are keepin» it real
in your fridge.
Subbed agave for the maple syrup (easier to find quality agave than maple syrup that isn't the cheap imitation
in my area) and 2
cups of fresh
blueberries instead
of 1 1/3 c..
Stir
in a
cup of blueberries, diced peaches, apples, or whatever fruit suits your fancy.
Berry Brownie Fro - Yo
Cups Servings: 8 - 10 standard cupcake size Ingredients: 2
cups vanilla yogurt (or your favorite flavor) 1/2
cup fresh
blueberries 1/2
cup fresh strawberries, sliced 2 packages
of Little Debbie Mini Brownies (8 total Mini Brownies) or you may use Little Debbie Chocolate Chip Or
Blueberry Mini Muffins Additional
blueberries, strawberries, and Little Debbie Mini Brownies as garnish option Directions:
In a large mixing bowl, combine yogurt and fruit.
Just
in my fruit smoothie I mix 1
cup fresh spinach, 1 tablespoon fresh ginger, turmeric, prunes, flaxseed meal, 1/4
cup fresh carrots, 5 lge strawberries and 1/2
cup blueberries I mix it with a
cup of water.
Muddle a handful
of blueberries (about 1/4
cup or depending on size
of serving glass) and a few sprigs
of thyme
in a serving glass.
Just take out the peanut butter, add a
cup of blueberries, and make
in a muffin pan instead
of a bread one!
:D Mini
blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2
cups (280g) all purpose flour 2/3
cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4
cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5
cups blueberries 3 tablespoons corn starch 3/4
cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder
in the bowl
of a food processor and pulse a few times.
1 Pour
in a high - speed blender the bananas, 1/2
cup of blueberries and the Maple syrup, blend until you get a soft consistency.
Berry sauce: For a luscious sauce to serve over your favorite desserts, combine a pint
of blueberries with 1/2
cup berry or apple juice
in a saucepan.
Then add
in 1
cup of frozen
blueberries and blend again until smooth.
Mostly, they just eat
blueberries right out
of the bowl or mix
in some yogurt but I love to bake with fresh
blueberries so I try to snag a
cup or so to mix
in recipes.
-1
cup non-dairy milk (I used coconut milk, but almond or soy will work too)-3 / 4
cup frozen strawberries -1 / 4
cup roasted unsalted peanuts (you can also use 2 T
of natural peanut butter, if you are strong enough to keep such things
in the house — I'm not)-1 / 4
cup frozen
blueberries -1 scoop protein powder (I used Sunwarrior vanilla)-2 medjool dates
I haven't done it myself but perhaps, 1 1/2
cups blueberries, 1/4 maple syrup, 2 tbsp sugar, tbsp water, 2 tsp
of lemon juice — boiling
in a pot and then transfer it to a jar.
Here's how to make a green smoothie
of your own: 2
cups almond milk (soy or rice work well too) 1 frozen banana (remove the peel, cut into 1 - inch slices, and freeze
in a plastic bag overnight) 1
cup of frozen berries (strawberries,
blueberries, raspberries, and / or blackberries, etc) 1 Tbs flax seeds 1 scoop rice protein powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2
cup.
This is the easiest and most tasty
blueberry coffee cake recipe I ever used!!!! Only difference is I used 2/3
cups of sugar
in the cake and also added coconut chips
in the topping.
Modifications were: - used traditional oats because I didn't have quick cook, just gave them a quick zap
in the Nutribullet and kept 1/4
cup unground for texture - omitted hemp seeds because I don't have those - unsweetened applesauce instead
of bananas (love bananas but wanted my
blueberries to have center stage)- I'm not vegan so I used 2 medium eggs - replaced 1 tbsp peanut butter with mayo (love peanut butter but not necessarily mixed with other flavors)- threw
in maybe 1/2 tsp chia seeds just for grins Baking time was right around 35 minutes
in a 8 × 8 Pyrex baking dish and I left them to cool all day and cut them into 9 bars this evening.
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts
in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portion
in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3)
In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portion
In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4)
In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portion
In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir
in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portion
in 1
cup of fresh
blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest
of the
blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted
in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portion
in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.
Basic Ingredients: 2
cups chopped kale or greens
of your choice (you can remove the thick stems if desired) 2.5
cups nondairy milk 1
cup water 2 medjool dates, pitted 1
cup frozen bananas (remove the peel, cut into 1 - inch slices, and freeze
in a plastic bag overnight) 1
cup unsweetened frozen fruit (mango, strawberries, blackberries,
blueberries, cherries, your pick!)
In a medium - size saucepan, combine the frozen
blueberries, 1/4
cup pure maple syrup, 1/2 teaspoon vanilla extract, zest
of 1 lemon, juice
of 1/2 lemon, and 1/2 teaspoon ground ginger.
Remove the pan from the heat and stir
in the remaining 2
cups of blueberries and the ghee.
Ingredients: 2
cups nondairy milk 1 frozen banana (remove the peel, cut into 1 - inch slices, and freeze
in a plastic bag overnight) 1
cup of frozen berries (strawberries,
blueberries, raspberries, and / or blackberries, etc) 1 scoop rice protein powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2
cup.
So when I found some leftover ricotta and a
cup of fresh
blueberries in my fridge, I was sure I have to make a cake from these.
Take one
cup of blueberries and add (1) one teaspoon
of flour and toss
in a bowl until berries are coated.
Step # 1: Blend cashews with 1/2
cup of water until completely smooth Step # 2: Add
in blueberries and blend well Step # 3: Mix cream cheese, vanilla and stevia with cashew mixture
1
cup cornmeal 1
cup Bob's Red Mill Gluten - Free All Purpose Four 1/4
cup of millet flour (optional) 4 teaspoons baking powder 2 tablespoons ground flax seeds
in 6 tablespoons water 1 ripe banana 1
cup non-dairy milk or water 1/2 — 1
cup additional water 1/2
cup blueberries, fresh or frozen 1/4 nuts or seeds (we used a mix
of peanuts, pumpkin seeds and sunflower seeds)
So I pulled it out, rolled it, shoved it
in to some custard
cups, filled it with peak
of the summer Oregon
blueberries, topped it with a star, and then, as soon as it cooled, I inhaled it.
Tossed a couple
of handfuls
of blueberries in a saucepan with about a quarter
cup of maple syrup and cooked it until the berries exploded.
Depending on the coconut milk brand, either 1 or 2 cans
of coconut milk will yield 2
cups coconut cream.3)
Blueberry lime cheesecake can also be placed
in the freezer to help firm the filling up quickly.
In a small sauce pan, place 1/2
cup (120 mL)
of the water on the stove with the
blueberries, sweetener and salt.
In a small, heavy - bottom saucepan, place 1
cup (150 g)
blueberries, 1 tablespoon
of the granulated sugar and the water, and mix to combine.
Coconut flour egg, bacon & cheese muffins Popcorn (popped
in coconut oil and topped with melted butter)-- we make popcorn for the movie theater, too Coconut flour
blueberry muffins Grass - fed cheese Homemade corn tortilla chips Soaked and dried nuts Homemade sprouted flour crackers Whole, raw milk (
in a sippy
cup; sometimes I even bring two)-- it's impossible to get ANY kind
of milk on most airplanes these days; many airlines only have non-dairy creamer available Scrambled eggs — I put them
in a Thermos container Bananas, oranges, apples, grapes — organic if possible Homemade shortbread cookies — it's a great idea to pack a few cookies for those extra-tough times while traveling Raisins — organic if possible Grass - fed whole milk yogurt mixed with a little fruit - sweetened jam or honey — I put it
in a Thermos Homemade soaked granola -LSB-...]