blueberry – Kacey Tess

Apricot-Almond Tapioca Pudding

What you’ll need:

1/3 C tapioca pearls (I use Bob’s Red Mill)

1 C apricot juice (or any fruit juice you prefer)

2 1/4 C almond milk

1/4 Tsp salt

1/2 C sugar divided

2 large eggs separated

1/2 Tsp vanilla

1/2 Tsp almond extract

1 pint blueberries

1 Tbsp sliced almonds

What you’ll do:

Soak tapioca in apricot juice for 1 hour in a medium sauce pan

Heat tapioca over medium and add milk, salt, 1/4 C sugar, 2 egg yolks lightly beaten

Bring to a boil, reduce to low heat and simmer for 15 minutes

While simmering best egg whites and remaining 1/4 C sugar until peaks are forming

Stir in blueberries (lightly mashed)

Add egg white mixture and combine thoroughly

Cook for an additional 3 minutes

Add vanilla and almond extract

Cool pudding for at least one hour before serving

Top with almonds and additional fruit if wanted

Enjoy!!

All Natural Blueberry Jam

What you’ll need:

2 pints fresh blueberries

2 tbsp water

3 tbsp chia seed

1 tbsp flax seeds (alternatively you could use 4 tbsp or 1/4 C chia seed)

3 tbsp honey or agave nectar if you are vegan

What you’ll do:

Bring blueberries and water to a boil, let cook for 1-2 minutes only

Place blueberries, chia seed, flax seed and honey in a blender

Combine

Pour into a mason jar/air tight container

Refrigerate for at least 1 hour before serving or freeze

Enjoy!

Blueberry-Chia-Basil Fruit Leather

What you’ll need:

2 C blueberries

5 Strawberries

3/4 C applesauce

3 tbsp chia seeds

4 pitted Medjool dates

2 tsp dried basil

What you’ll do:

Puree all ingredients in a blender

Place on plastic sheet or parchment paper and place in dehydrator

Check at 8 hours, if it peels off easily roll them up and place them in an airtight container

If they are not peeling off easily continue to dehydrate 1-2 additional hours

Enjoy!

Blueberry Green Tea Tarts

What you’ll need:

Crust:
1/2 C rolled oats
1/2 C walnuts
6 dried dates
3 Tbsp maple syrup

Filling:
2 C cashews (soaked in warm water for at least 30 minutes)
3/4 C green tea
1 Tbsp vanilla
Pinch of sea salt
1/3 C maple syrup
1/3 C agave nectar
1/3 C coconut oil (melted)
1/3 C coconut butter (melted)
1 package of fresh blueberries (about 1 cup)
6 pieces of dried pineapple

What you’ll do:
Heat oven to 350

Grease a muffin pan (I use extra virgin olive oil spray)

In a food processor combine oats and walnuts until fine

Add dates and maple syrup

Blend until thoroughly combined

Spoon mixture evenly in the muffin pan

Bake for 5-10 minutes until golden brown and let cool

In a blender combine cashews, green tea, vanilla and salt (I use a Blendtec)

Add coconut butter and mix

Add coconut oil and mix

Add maple syrup and agave and mix

Add blueberries and mix

Pour mixture on to cooled crust

Cover with plastic wrap and freeze for 2 hours

Garnish with more fresh blueberries and one dried piece of pineapple for each tart

Eat or place in the refrigerator for up to 2 days

Enjoy!!

Berry Cobbler

What you’ll need:
4 large peaches (cut each peach into 8 pieces)
1 cup of blueberries, raspberries or blackberries
1/2 cup divided and 1 TBLS white sugar
1/2 teaspoon cinnamon
2 teaspoons cornstarch
1 egg
3 tablespoons butter, melted
1 small carton of heavy cream
1/2 TBLS flour
1 teaspoon baking powder
1/2 TBLS vanilla

What you do:
Preheat the oven to 350 degrees
Combine peaches and berries in a bowl
Combine 1/4 cup sugar, cinnamon and cornstarch
Toss sugar mixture with berries and peaches
Combine egg, 2 TBLS melted butter and 1/2 carton of heavy cream
Whisk together with a fork and set aside

Mix flour, salt, baking powder and 1 TBLS of sugar
Slowly stir in egg mixture

Place fruit in a baking dish or pan (I use a bread pan but you could use a small glass baking dish or individual ramekins)
Cover fruit with dough mixture
Sprinkle with sugar
Bake for 30 minutes or until crust is golden brown

While baking pour the rest of the heavy cream in a bowl
Add 1/2 TBLS vanilla and 1/4 cup of sugar and combine with a mixer until thickened (about 3 minutes)

Top cobbler with whipped cream and enjoy!!

I came across this recipe a while ago in a Martha Stewart Living magazine and love it. I alternate the berries, whatever is in season at the time.