Blueberry Vinegar

Making flavored vinegars isn’t difficult but they do take a little time.  The good part is the time it takes doesn’t demand much from you but a daily hello.  Flavored vinegars are great for salad dressing.

Blueberry Vinegar - Ingredients

First gather you ingredients – 3/4 cups of mashed fresh or thawed frozen blueberries and 1 cup white balsamic vinegar (mine is from Trader Joe’s) or white wine vinegar. 

Blueberry Vinegar - ready for fridge

Combine the vinegar and mashed blueberries in a plastic container. If you are using a mason jar with a metal lid, place plastic wrap on top before sealing top so the metal doesn’t make contact with the vinegar. Place in refrigerator and shake once a day for 3 days.

Blueberry Vinegar - ready to strain

After the 3 days strain the blueberries from the vinegar into fresh container.

Blueberry Vinegar - Strained

Voila! Your blueberry vinegar is ready to use in a dressing. I store mine in the refrigerator although I have seen several sites that store in the pantry.

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Blueberry Coconut Popsicles

Popsicles are so fun and making them from fruit is a great way to get health benefits from eating a treat.  My grandson thought they were pretty yummy!

Caden - Popsicle - 6-30-13

Ingredients

2 cups organic frozen blueberries
1 banana
1 can full fat coconut milk
1/2 tablespoon vanilla extract
3 tablespoons blueberry fruit spread

Things You Will Need

Blender or Food Processor

Popsicle Molds – I found mine at Sur La Table 

Directions

Blend ingredients until smooth.

Pours liquid into molds and place tops in.

Place in freezer for 5-8 hours.

When ready to serve, run the bottoms under warm water to release from mold.

Note – Too much liquid and not enough molds?  No problem – Place the extra popsicle liquid in a square or rectangle dish (plastic will work).  Freeze for 5-8 hours.  Let sit out for a few minutes and then using a fork or spoon scrape into flaky crystals.  For a chunkier consistency a potato masher can be used.  Store sealed in freezer.  To Serve:  Place in fancy glass, top with a tsp of fruit spread and a piece of fruit.

Blueberry Coconut Granita

 

What is your favorite flavor of popsicle?

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Blueberry Bundt Cake – Happy Herbivore Abroad

Recipe Provided by Lindsay Nixon – Happy Herbivore Abroad Cookbook
November 2012

Pronunciation tip
Bundkuchen sounds like “boondt-ku-hun” and Gugelhupf sounds like “google-hopf.”

The English word “bundt” is derived from the German Bundkuchen, also called Gugelhupf, a ring-shaped cake originating in southern Germany, Austria, and Switzerland.

Blueberry Bundt Cake

Serves 12

2 c white whole-wheat flour
1 tsp baking powder
½ tsp baking soda
½ c raw sugar
1 c nondairy milk
¼ c unsweetened applesauce
1 c frozen blueberries

Icing
1 c powdered sugar
1 tsp orange juice
1 tbsp orange zest
nondairy milk, as needed

Preheat oven to 350°F. Grease a bundt pan and set aside. In a mixing bowl, combine flour, baking powder, baking soda, and sugar. Add nondairy milk and applesauce, then stir until just combined. Stir in blueberries. Pour batter into prepared pan and bake 25–40 minutes, until a toothpick inserted in the middle comes out clean. Meanwhile, make icing. In a small bowl, whisk powdered sugar with orange juice, zest, and nondairy milk as necessary until a runny glaze forms. Spoon glaze over warm cake and let run down the sides.

Chef’s Note: If you don’t have a bundt pan, a square 8- or 9-inch pan will work, but you will need to adjust baking time accordingly.

Per slice (no icing): Calories 112, Total Fat 0.6g, Carbohydrates 25g, Fiber 2.4g , Sugars 10.7g, Protein 2.8g

Icing (per tbsp): Calories 60 , Total Fat 0g, Carbohydrates 15.2g, Fiber 0g, Sugars 14.7g, Protein 0g

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