Berry Bliss Smoothie
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This is a clear favorite with the kids and kids at heart for breakfast, snack, or on a hot day. Enjoy! It tastes so good that you forget that it’s good for you!”
This smoothie contains super foods and flax seed. Blueberries and aronia berries have some of the greatest antioxidant levels you can find in a fruit and flaxseed is a powerhouse for omega-3s and good source of fiber.
2 scoops raspberry sherbet
1 ripe banana
10 aronia berries
16 oz orange juice
1 ½ teaspoons ground flax seed
Put berries in a blender and blend until smooth while slowly adding the orange juice. You can make your smoothie thicker by adding some vanilla ice.
Pour into tall glass and serve chilled.
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You can use any berries such as aronia berries, blackberries or other berries, not just blueberries.
Using gluten-free flour makes this recipe good for people who have allergic reaction to gluten. You can make your own gluten-free flour or purchase it at a health food store. If you do not want to make your blueberry cake gluten-free just use regular flour. The use of Fructevia in place of sugar makes this a good desert for diabetics.
2 cups gluten-free flour
2 teaspoon baking powder
1/4 teaspoon salt
1 cup blueberries (frozen is fine)
2 tablespoons gluten-free flour
1/2 cup coconut oil or real butter
1/2 cup frictevia
1/2 cup warm milk
1/8 cup fructevia
1/4 teaspoon cinnamon
Pre-heat oven to 350 degrees. Spray olive oil or other lubricant on a 9-inch-square pan.
Mix the flour, baking powder and salt together in a bowl and set aside. Use 2 tablespoons gluten-free flour to coat blueberries and set it aside. Mix real butter or coconut oil and fructevia in a bowl; add eggs and beat well. Add milk to the dry ingredients and mix then add the blueberries. Put mixture into the prepared pan. Mix furctevia and cinnamon together and sprinkle over the top of the cake. Bake 35 to 40 minutes.
A couple examples of gluten-free flour recipe you can use to make your own flour by grinding your own using a mill such as the Wonder Mill are as follows:
3 cups combined bean flour
3 cups cornstarch
3 cups tapioca starch flour
3 cup rice flour
1/2 tsp. xanthan gum
Another recipe that is not as heavy as the above is:
1 cup rice flour
1/2-3/4 cup potato starch
1/4 cup tapioca starch/flour or corn flour
This is good for coating fried chicken for example.
Milling your own flour is possible using a mill such as a Wonder Mill. There are many reasons you should/would want to grind your own flour for bread baking.
First if you have a mill it you can mill grains and save money. Flours are cheaper when ground at home.
Secondly the quality and flavor you get from home ground flour is better. The flavor simply cannot be duplicated with any commercially available flour.
A third reason you should consider grinding your own grain flours is for the health benefits. All commercially made grain flours have had the germ removed. The germ is the part of the grain that contains healthy nutritious oils.
A fourth reason to consider making your own flour is this will give you access to flours that you might not be able to get otherwise.
BLUEBERRY RICE PUDDING
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1 1/2 cups cooked rice
2 cups half and half
1 teaspoon vanilla extract
1/4 cup fructevia
1/8 teaspoon salt
2 cups fresh or frozen blueberries
whipped cream for garnish
Fill the prepared custard cups with ¼ cup of rice.
Put half and half, eggs, vanilla, fructevia and salt in medium bowl and beat.
Use the custard mixture to fill custard cups.
Put 1 inch of hot water in large shallow pan containing and put in cups.
Bake for 30 to 40 minutes at 375 degrees or until you can inserted a knife near center it comes out clean.
Cool for about 10 minutes and then unmold.
Use a food processor or blender and Puree the blueberries.
Top custard with pureed blueberries and top this with whipped cream.