Chia and blueberry pudding
Ingredients: 2 tablespoons of chia seeds, ½ cup of vegetable drink of your choice, 1 frozen ripe banana, 1 tablespoon of blueberry powder.
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1- In cup, mix the chia seeds with the vegetable drink and mix well. Refrigerate overnight until the mixture solidifies.
2. Once the above mixture is transformed into pudding, place the banana and blueberry powder in a food processor and mix until a homogeneous ice cream is obtained.
3. Place this ice cream as a "topping" of the chia pudding.
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Yield: 1 serving
Blueberry energy balls
Ingredients: 30g blueberry powder, 30g grated coconut, 10g sesame seeds, 20g laminated almonds, 10g honey, 10 ml water.
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1. Mix all ingredients in a bowl and mix until you make a mush.
2. Use your hands to make balls about 1.5 cm diameter.
3. Refrigerate for an hour and it is ready to serve.
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Can be kept in the fridge for a week
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Yield: 12 energy balls
Blueberry, oat and banana crookies
Ingredients: 2 bananas, 1 cup of oat flakes, 2 tablespoons of blueberry powder.
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1. Pre-heat the oven about 180ºC.
2. With a fork crush the bananas.
3. Add the oat flakes and blueberry powder.
4. Wrap everything very well with a fork.
5. Shape the cookies with your hands.
6. Bake for 25 minutes.
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It can be kept in the fridge for a week.
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Yield: 12 cookies
Blueberry custard milk
Ingredients: 5 egg yolks, 0.75L of rice drink, 4 tablespoons of coconut sugar, vanilla essence, lemon rind, 2 tablespoons of blueberry powder, 1 cinnamon stick, sliced almond.
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1. In a saucepan, add all the ingredients and stir over a low heat until it thickens, without letting it boil.
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2. Place in small bowls and decorate with laminated almonds.
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Yield: 6 servings
Blueberry humus
Ingredients: 1 small bowl of cooked chickpeas, 2 cloves of garlic, 2 tablespoons of sesame paste, 1 teaspoon of salt, cumin to taste, ½ lemon, 5 tablespoons of oil, 2 spoons of powdered blueberry soup, chives.
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1. Place all the ingredients in a food processor and grind until a smooth and creamy paste is obtained.
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2. Place in small bowls and decorate with chives. Serve with toasts.
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Yield: 2 humus flasks
Mulled wine with blueberry and spices
Ingredients: 2dl water, 150g yellow sugar, 3 pcs. cloves, 1 anise star, 1 cinnamon stick, 1 bottle of good red wine, 3 tablespoons blueberry powder.
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1. Place the water on the fire together with the sugar, blueberry powder and spices. Bring to a boil for 5 minutes and add the lemon juice.
2. As soon as it comes to a boil, count for another 3 minutes and add the red wine.
3. Boil another 2 minutes and remove from heat. Allow to cool a little and serve.
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Yield: 4 cups of mulled wine
Blueberry salmon with creamy pepper
Ingredients: 3 slices of salmon, salt, lemon juice, 2 dl port wine, 2 tablespoons of blueberry powder, 1 dl water, 1 tablespoon sugar, 3 yellow peppers, 1 garlic, 1 tablespoon flour, 50 cl milk, chives.
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1. Season the salmon with salt and lemon juice, wrap in parchment paper and bake about 180°C for 25 to 30 minutes.
2. In the meantime, place the blueberry, wine, water and sugar in a pan and Heat until it forms a thread when pressed together and pulled apart..
3. Chop the pepper into small pieces and sauté in garlic. When the pepper starts to become translucent, add the flour, stir for half a minute and add the milk. Continue until the mixture looks creamy. Sprinkle with chopped chives.
4. When the salmon is ready, remove from the oven, unwrap the parchment paper and sprinkle with the blueberry sauce. Serve with the creamy pepper.
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Yield: 3 servings
Cheesecake truffles
Ingredients: 1 flask of condensed milk, 1 un of cream, lemon peel, 2 tablespoons of blueberry powder, low-fat cocoa.
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1. Place the condensed milk, cream and lemon peel in a pan and let it simmer over a low heat without stopping moving.
2. After 15 minutes add the blueberry powder and mix.
3. Remove from heat and let the dough rest in the fridge for about an hour.
4. Make balls about 2 cm in diameter and pass them through the cocoa. Refrigerate for an hour and serve.
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Yield: about 25 truffles
Oatmeal, blueberry and carob porridge
Ingredients: 4 tablespoons oatmeal, 1 tablespoon blueberry powder, 1 tablespoon carob flour, 1 banana, 150 ml almond drink, seeds qb to garnish.
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1. Reserve half a banana and the seeds.
2. Mix the remaining ingredients in a blender and cook for 2 minutes in the microwave at full power.
3. Remove from microwave, stir well and microwave for another minute.
4. Remove, garnish with half a banana cutted into pieces and the seeds. Serve immediately.
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Yield: 1 serving
Blueberry and chia yoghurt
Ingredients: 2 tablespoons granola, 1 Greek yogurt, 1 tablespoon blueberry powder, 1 tablespoon chia, 1 tablespoon peanut butter, cocoa nibs to taste.
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1. Place 1 tablespoon of granola in the bottom of a jar.
2. Mix half yoghurt with the blueberry powder and the chia and carefully pour the mixture into a flask.
3. Set aside for three hours in the cold.
4. Place 1 tablespoon on top of the previous mixture and on top of this layer, 1 tablespoon of peanut butter.
5. Finish with cocoa nibs to taste and serve.
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Yield: 1 serving
Blueberry pancakes
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Ingredients: 150g of flour, 1 teaspoon of yeast, 2 tablespoons of blueberry powder, 1 egg, 200 ml milk, 1 pinch of salt, 20g sugar, 2 tablespoons of butter.
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1. In a large bowl, sift together the flour, sugar, blueberry powder, yeast, salt, egg and milk. Mix until smooth.
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2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
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Yield: 6 servings
Blueberry and chia yoghurt
Ingredients: 3 ripe avocados, 1 banana, 2 tbsp blueberry powder, 2 honey dessert spoons.
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1. Mix the ingredients in the blender until a creamy and homogeneous mass is formed.
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2. Transfer to individual cups
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3. Place in the fridge for at least 2 hours before serving.
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Yield: 4 servings
Blueberry smoothie
Ingredients: 200ml almond milk, 2 avocados, 1 banana, 2 tablespoons blueberry powder, 1 dessert honey spoon, some drops of lemon.
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1. Mix the ingredients in the blender until a creamy and homogeneous mass is formed.
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2. Serve immediately
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Yield: 2 smoothies
Greek Yogurt Cake with Lemon and Blueberry Icing
Ingredients: 1 plain Greek yogurt, 150 g sugar, 100 g unsalted butter, 3 eggs, 2 tiny lemons, 220 g flour, 1 teaspoon baking powder, parchment paper, 2 natural Greek yogurts, 2 tablespoons blueberry powder
1. Turn on the oven to 180ºC, line a baking sheet with parchment paper, wash and dry the lemons and then scrape and remove the juice.
2. In a bowl, beat the butter with the sugar until it becomes a smooth cream, add the eggs one by one, beating constantly. Add the yogurt, lemon juice and zest to the flour and baking powder, beating well. Pour into the mold and bake in the oven for about 40 minutes.
3. Check doneness with a toothpick, remove and let cool slightly. Then unmold, remove the paper and let the cake cool.
4. Prepare the topping, mix the yoghurts with the blueberry powder and then spread it on top of the cake and serve decorated to taste.
Yield: 12 slices of cake
Port wine and blueberry salami
Ingredients: 70g blueberry powder, 20g cocoa, 12 dates, 3 tbsp peanut butter, 3c tbsp almond drink, 90g flaked almonds, 1 tbsp port wine, 2 tbsp oatmeal.
1. Mix all the ingredients and with the help of cling paper make a roll about 20 cm long and 7 cm wide.
2. Refrigerate for an hour and it's ready to serve.
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Yield: 12 slices
Nuts energy balls
Ingredients: 3 tablespoons blueberry powder, 4 dates, pitted and crushed, 2 tablespoons peanut butter chunks peanuts, 1 tablespoon carob flour, 10 ml water
1. Mix all the ingredients in a bowl and stir until you make a paste
2. With your hands make balls about 1.5 cm in diameter
3. Refrigerate for an hour and it's ready to serve.
Can be stored in the fridge for a week
Yield: about 12 energy balls
Blueberry cheesecakes
Ingredients: 3 whole eggs, 4 tablespoons blueberry powder, 200 g. of sugar, 100 g. flour, 50g. of butter or margarine, 500ml of milk
1. Grease 20 cheesecake molds with butter and flour.
2. Melt the butter, add the sugar, the whole eggs, then the flour, then the blueberry powder and finally the milk.
3. After mixing well, pour the liquid with the help of a coffee maker (to make it easier) into the molds.
4. If there is a deposit of blueberry powder on the bottom of the coffee maker, divide the remainder with the help of a spoon, in the same way in the various shapes.
5. Bake in a preheated oven at 180ºC for about 40 minutes or until the cheesecakes are golden.
6. After unmoulding, they can be placed in paper forms.
Yield: 20 cheesecakes
Blueberry cheese
Ingredients: 1 cream cheese, 1 tablespoon blueberry powder, lemon drops
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1. With the help of a fork, mix all the ingredients until a homogeneous cream is formed.
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2. Serve immediately or refrigerate.
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Yield: 1 cup of cream cheese
Molotof light
Ingredients: 7 eggwhite 7 soup spoons of light sugar , vegetable margarine for greasing , light sugar for sprinkling , 3 tablespoons of blueberries.
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1. Turn on the oven to 180°C and place a tray with water. Spread a mold with margarine and sprinkle with light sugar.
2. Beat the egg whites until stiff and add the light sugar, little by little, always beating until stiff. Gradually add the blueberry powder and continue to beat. Pour into the mold, place on the tray with the water and leave in the oven for 15 minutes.
3. Remove, let cool slightly, unmold, let cool completely and serve decorated to taste.
Yield: 5 servings
Baked cheese with blueberry and honey
Ingredients: round camembert cheese, olive oil to taste, 2 tbsp honey, 1 tbsp blueberry powder, oregano to taste, walnuts to taste, pepper to taste
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1. Preheat the oven to 180ºC.
2. Make some cuts on the top of the cheese to create small entrances for the ingredients.
3. Drizzle the cheeses with a drizzle of olive oil and honey. 4. Arrange the other ingredients on top.
5. Bake in the oven for 15 minutes. Remove, stir and serve immediately.
Yield: 4 people