Archive for the ‘blueberry recipe’ Category

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Ingredients:
1.5 cups fine/quick cooking oats
½ cup almond flour
½ cup coconut
1 teaspoon baking powder
Pinch of salt
¼ cup coconut oil
¼ cup honey or maple syrup
3 tablespoons nut butter
1.5 cups Sujon Blueberries
2 tablespoons honey
¼ cup water
¼ cup chia seeds
Method:
Combine the oats, almond flour, coconut, baking powder and salt and mix
thoroughly.
In another bowl mix the melted coconut oil, sweetener and nut butter together until well combined.
Slowly add the wet ingredients to the dry and mix until everything is blended together.
In a small pot place the defrosted Sujon blueberries, honey and water and bring to the boil, let it simmer for a few minutes and gentle mush some of the blueberries, its nice to have a few whole ones but we want a bit of a jam texture.
Take it off the heat and mix the chia seeds through. Leave aside to cool.
Spread ¾ of the total mixture into a non-stick baking tin.
Spread the blueberry chia seed jam mixture over the muesli base and sprinkle the rest of the oaty mixture on top.
Bake at 160 degrees for 40-45 minutes, or until golden brown.
Once cooked, leave in the tin for 10 minutes and then let cool on cooling trays.
Wait until it is totally cool before cutting into pieces.
Makes: about 18 slices
Preparation time: 30 minutes
Cooking time: 40-45 minutes

 

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8-10 servings

1 cup Icing Sugar

1 c ground almonds

1/3 c flour

4 egg Whites

¼ C Melted Butter

1 C SUJON Blueberries

Sift ½ c icing sugar, ground almond and flour, whisk egg white with remaining ½ c sugar until stiff peaks and fold into remaining ingredients. Spoon into small greased muffin tins, 2/3 full and sprinkle frozen SUJON blueberries on top. Bake 180 degrees Celsius for approx. 12 mins until cooked. Turn out onto a cake rack and allow to cool.

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wwwsujon.co.nz/wheretobuysujonberries.htm
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It’s National Blueberry Cheesecake today! That gives you the perfect excuse to make this delectable dessert for your friends and family, enjoy!

Makes 10 to 12 servings

Ingredients:

  • 1 ½  cups Sujon Frozen Blueberries
  • 1 ¼  cups plus 2 tablespoons granulated sugar, divided
  • 2 teaspoons corn-starch
  • 1 tablespoon fresh lemon juice
  • 1 cup crushed malt biscuits
  • 2 tablespoons butter, melted
  • 240g cream cheese, softened at room temperature
  • 240g sour cream
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 2 tablespoons flour

Directions:

  • Preheat oven to 180 degrees Celsius. Cover the outside a 22cm round spring form pan with aluminium foil.
  • Heat Sujon Blueberries with 1/4 cup sugar and the corn-starch in a medium saucepan over medium-high heat until boiling. Lower heat to medium and cook, stirring, for 5 minutes. Pour mixture into a food processor or blender with lemon juice and pulse until smooth.
  • Combine crushed malt biscuits, 2 tablespoons sugar, and butter in a bowl, mixing until crumbs are moist. Press mixture into the bottom and sides of the prepared spring form pan. Bake in oven for 10 minutes and then set aside.
  • Add cream cheese to a bowl and beat until creamy. Beat in 1 cup of sugar then beat in sour cream and vanilla. Beat eggs in one at a time and then beat in flour just until combined. Pour filling into the baked crust. Pour blueberry mixture over batter.                                                                              Note: If you like a marble effect you can swirl blueberry mixture throughout the cake, using a knife.
  • Place cake in a large pan and fill the pan with 1 inch of boiling water. Move pan to oven and bake undisturbed for 1 hour and 25 minutes or until almost set. When cake is finished, take cake out of water bath and remove the foil. Run a knife around the edge of the cake and remove sides of pan. Let chill for several hours before serving.

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