For the blueberry compote, in a saute pan, combine
ater).
To make the compote: Heat blueberries, lemon juice and
emaining coconut oil with the blueberry puree, marzipan, sugar, 1 tbsp
f water, add to the blueberry mixture and simmer for 1
ream.
To make the blueberry compote mix together 1 cup of
Cook blueberries and lemon juice in a saucepan over medium-high heat until thickened, about 5 minutes. Divide compote between 2 small jars and refrigerate.
Place almond milk, almond butter, maple syrup, and vanilla extract in a blender; blend until smooth. Pour into a bowl; stir in chia seeds. Chill in refrigerator until thickened, 8 hours to overnight.
Layer chia seed pudding over blueberry compote in the jars. Top with honey and fresh blueberries.
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
erve with a side of blueberry syrup. (RECIPE: One pint blueberries in
Preheat oven to 325\u00b0. In a bowl, combine blueberries, Eagle Brand and peel. In a large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan. In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice cream and blueberry sauce. Refrigerate leftovers.
br>For the blueberry cane vinegar glaze:
Make blueberry compote: In a
First make the compote. Place the apricots and sugar
For the blueberry compote, cook the blueberries with 1/
Add spoonfuls of the pureed blueberry mixture and swirl with a
o set.
For the blueberry sauce: put the blueberries, sugar
f the cheesecake, so the compote topping won't spill out
This recipe makes enough compote for 13 servings (a complete
Blueberry and White Chocolate Whipped Cream:<
Preheat oven to 350\u00b0F. Grease and line an 8x4 inch loaf pan with parchment paper.
Sift flour and pumpkin pie spice together. Add sugar, berries, hazelnuts, oat bran and 1 tbsp pepitas. Whisk together butter, milk and eggs. Mix into dry ingredients until combined. Transfer to prepared pan. Sprinkle with extra berries and pepitas and bake for 50-55 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
Serve sliced with cream cheese and berry compote.
Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot. Add enough water to barely cover the rhubarb. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.
Cool compote in the refrigerator until thickened, about 30 minutes.
Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes.
Serve warm and enjoy!