own and resemble a chunky jam, about 45 minutes. Remove from
Preheat oven to 350F (180 degree C).
Sift baking powder and flour, mix well.
In a bowl combine milk with sugar and oil, whisk lightly.
Add flour mixture into the milk mixture bowl, mix together.
Pour batter halfway into muffin tins ( be sure to grease it with some coconut oil ).
Add 1 tbsp of jam to each muffin batter, just drop it in the middle, pour the leftover batter on top.
Bake for 20-25 minutes.
Each bread will be spread with two different of jams.
Firstly, sread the bread with peanut butter while the other bread will be spread with blueberry jam.
Then, toast them in 'Pocket Sandwich' (or you also can toast the bread first then spread them with peanut butter and blueberry jam).
easure the exact amount of sugar into a separate bowl. (Do
br>Blend cream cheese, cream, sugar, and lemon juice in processor
roperly seal.
To freeze jam, pour jam mixture into plastic freezer
rocessor, pulse graham crackers and sugar until fine crumbs form. Add
lace the butter, flours, icing sugar, lemon zest and salt into
ogether ricotta, cream cheese and sugar in a medium bowl until
bout 1/2 cup of sugar or other sweetener.
Place
Preheat oven to 400\u00b0F.
Spray twelve 2 to 2 1/2 inch muffin pan cups.
Into large bowl, sift flour with soda, powder and salt.
Into medium size bowl beat egg whites and milk.
Add sugar, then egg mixture into large bowl.
With spatula, blend until throughly combined (mixture should be slightly lumpy).
Gently fold blueberries into mixture.
Spoon batter into prepared muffin cups about 2/3 cups from top.
Bake 18 to 22 minutes.
Stir sugar and contents of package in a bowl until well blended.
Add peaches, pears, gingerroot and lemon zest and juice. Stir 3 minutes.
Ladle jam into clean jars.
Twist on lids and let stand until thickened, about 30 minutes.
Tip: For best results, use fully ripe pears and crush with a potato masher.
n a bowl.
Beat sugar and butter together in a
edium bowl, combine eggs and sugar. Add butter mixture to egg
lour with cinnamon and brown sugar in small bowl. Using a
Beat together eggs, oil and sugar. Stir in salt, baking powder
cups.
Stir in sugar. Return heat to high and
Whip together whipping cream, sugar and cream cheese.
Pour into pie crust and bake 1/2 hour at 350\u00b0.
Cool and spread with blueberry jam.
Top with blueberries.
Spread whipped cream over top.
Mix pectin and sugar together.
In a large
Mix blueberry jam, Greek yogurt, almond milk, stevia sweetener, lemon juice, vanilla extract, salt, and cinnamon together in a bowl.
Pour mixture into an ice cream maker; churn to the consistency of frozen yogurt according to manufacturer's instructions, about 20 minutes.