Tag: blueberry

Very Berry Paleo Vegan Ice Cream

FaylinaMeir

 

Very Berry Paleo Vegan Ice Cream
 
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This ice cream recipe is very versitile and yummy! It's Dairy Free, Vegan, Paleo / Primal friend AND is no sugar added.
Author:
Serves: 1 serving
Ingredients
  • ⅓ cup coconut cream or ½ cup coconut milk
  • ⅔ cup water (or ½ cup water if using coconut milk)
  • 100g banana, frozen
  • 40g blueberries, frozen
  • 20g raspberries, frozen
  • 90g strawberries, frozen
  • ½ teaspoon vanilla extract
Equipment
  • A high speed blender like a Vitamix OR a decent food processor
Instructions
  1. Add your coconut cream (or milk) to your blender, add enough water to equal 1 cup of liquid. Add in the rest of your ingredients.
  2. Blend on medium speed using plunger if needed (or scrap the sides down if your blender doesn't use a plunger). If using a food processor, pulse several times, scraping down the sides as needed. Blend until creamy and smooth.
  4. Serve immediately or you can stick this in the freeze for 30 minutes to firm up more if desired.
Notes
I use Aroy-D brand coconut cream, if your brand is more solid, you might need to water it down more.

Don't want ice cream? That's okay, use fresh fruit or let the frozen fruit thaw and you'll have yourself an amazing tasting smoothie! Yummy!

Not sweet enough? Add a bit of stevia to sweeten it up.
Nutrition Information
Serving size: 1 recipe Calories: 300 Fat: 15 Saturated fat: 10 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 41 Sugar: 23 Sodium: 22 Fiber: 7 Protein: 3 Cholesterol: 0
 

Blueberry Maple Syrup

FaylinaMeir
Blueberry Maple Syrup
 
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Traditional fruit sauces take a long time boiling and reducing and frankly we don't have the time in the morning these days. This took less than 10 minutes and was better than a traditional sauce. The thin version really absorbs into the pancakes but the thick version is oh-so gourmet looking that it will really impress your family and friends.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 1 cup
Ingredients
  • 1 cup frozen blueberries - small varieties suggested
  • ½ cup maple syrup
  • ¼-1/2 cup water
  • optional - 1 teaspoon tapioca starch mixed with 2 teaspoon water
Instructions
  1. In a nonstick skillet, preheat it over medium high heat until a drop of water sizzles away almost immediately.
  2. Add in 1 cup of frozen blueberries (fresh can be used but wash them very well and pick out any hard bits) and stir until the berries release their juices and are thawed. This only takes about 1 - 1½ minutes. The object isn't to cook them through and squish them but just to thaw them. Add in your ½ cup of REAL maple syrup, no pancake syrup please.
  3. Let this bubble for about 90 seconds, you just want to heat through the syrup. Then add your water, I added about ⅓ of a cup but you can add less or more. This thins it out so it's not super strong plus helps stretch your budget a little, you could skip this if you want.
  4. At this point you could stop and serve and it would taste amazing but it's thin and won't really thicken until cooled. I suggest taking a mixture of 1 teaspoon tapioca (cornstarch would work but you'll have to boil it harder) and 2 teaspoons water, mix well and turn off the heat.
  5. Add in this tapioca mixture and stir until you notice it really get thick. You'll want to stir about 2 minutes in total just to make sure you get no lumps.
  6. You should notice all the white disappear and it will resemble a nice jam in texture. At this point you're done!
Notes
Serve warm on-top of pancakes, I suggest my No Oil Vegan Whole Wheat Pancakes OR serve cold on-top of toast like a blueberry Jam (if you want to just make this a Jam, triple the amount of tapioca mixture).
Nutrition Information
Serving size: ¼ cup Calories: 131 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 33 Sugar: 27 Sodium: 4 Fiber: 1 Protein: 0 Cholesterol: 0
 

Amazing Bran Muffins

FaylinaMeir

NOTE: This is an old recipe and I’m leaving it here for anyone that wants it. I however do not endorse the eating of milk, meat, or eggs.

These bran muffins are super moist, delicious, and easy to make. Did I mention this is a healthy breakfast idea? Serve a muffin for breakfast with a glass of juice and a piece of fruit.

Ingredients:

1 1/2 cup bran
1 cup approx. flour
1 cup milk
1 tablespoon REAL vanilla extract
1 1/2 t baking powder
1/2 t salt
1/3 cup packed brown sugar
1/3 cup regular sugar
1/4 cup oil
2 whole eggs

Optional Mix Ins:
1/2 cup of nuts, or dried fruits like cherries, strawberries, blueberries, or the traditional raisins

Optional Topping:

1/2 tablespoon coconut chips
1 tsp raw sugar

Directions:

Preheat your oven to 375 degrees.

In a bowl, mix your bran, milk, salt, eggs, sugar, baking powder, oil, and vanilla. Mix well, there should be no lumps. After you mix well, add in 1/2 cup flour and mix until incorporated. Add the rest of the flour little at a time until the mixture if very thick and gloopy.  This is a basic bran muffin recipe, if you want you can stop right here or you can add in fruit or nuts. Add in 1/2 cup of your choice of mix-ins. Mix until combined.

Spray muffin pans with cooking spray or line with muffin paper. Divide the batter evenly between twelve muffin tins. For that little extra something add coconut chips and/or raw sugar.

Bake at 375 degrees for 18-25 minutes or until golden brown and a toothpick inserted comes out clean.

Prep time: 5-10 minutes Cook time: 18-25 minutes Serves: 12 muffins (servings)
Allergies: Egg, Milk, Wheat

Nutrition: 1 muffin (12 servings)
156 kcal , 4g protein, 23g carbs, 6g fat
166mg sodium (11%) , 31mg cholesterol (10%), nearly no saturated fat, and transfat free