Archive for the ‘dessert 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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Ingredients:
3 cups frozen raspberries
1 frozen banana
½ cup coconut water
2 tablespoons of honey
Method:
Blend berries and banana with a high-speed blender until smooth, slowly add
coconut water and honey, while blending until you have a thick but smooth
consistency.
Serve immediately. This is so delicious and refreshing!
Serves: 2
Preparation time: 15 minutes
Cooking time: Nil

 

Sujon 500g mixed berries (3)

You can tuck into our Sujon Mixed berries all year round – YUM 😉

Ingredients 

Berry Mix
2 Cups of Sujon Mixed Berries frozen (Blueberries, strawberries, Boysenberries, Raspberries, Blackberries)
5 T water
3 T Manuka Honey
Bring water and honey to the boil and add Sujon Berries and Simmer until Berries are warm

Cream Pat
1 1/4 cups (300 ml) milk 3 large egg yolks
3 T Honey
2 tablespoons (20 grams) all-purpose flour
2 tablespoons (20 grams) cornflour

Directions

Mix the sugar and egg yolks together.  Sift the flour and cornflour together and add to eggs mixing until you get a smooth paste. Bring the milk and add slowly to egg mixture, whisking constantly to prevent curdling. Pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick.  Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.  Serve with Sujon Mixed Berries on top… A naughty but nice way to get your servings of fruit for the day 😉

 

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Delicious Raspberry Ice-cream - Another sujon.co.nz articleINGREDIENTS

  • 500g Sujon Raspberries
  • 1 x tin Condensed Milk
  • 600ml Whipped Cream
  • ½  Lemon

METHOD

In a blender, mix Raspberries and condensed milk together. Add whipped cream

and lemon to the mixture and pulse. Freeze straight away in an air tight container.

If you’re looking for something a little different in a dessert then why not try this delicious soup.  It’s something usually reserved for cooler weather, but this soup, served chilled is a great compliment to any summer dinner. Enjoy!

2 cups SUJON Raspberries Frozen
1/2 C SUJON Strawberries Thawed
1 cup orange juice
1 T icing Sugar
1 Pinch Ground Ginger
1 Cup of Yoghurt Natural Sweetened
1 T Bee Pollen to Garnish

In a blender, combine the raspberries, yogurt, orange juice, icing sugar, and ginger. Puree until well mixed. Serve chilled and garnish with strawberries and dollops of yoghurt sprinkled with bee pollen.

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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Ingredients
10 x 6cm meringues
1 cup whipped cream
½ teaspoon vanilla essence
1 tablespoon sugar
500g Sujon Raspberries & Blueberries

Method
Break five to six meringues (use more or less if you like) into bite size pieces.
Then fold the berries and meringues into the whipped cream. Place into bowls and serve
Immediately.

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