Vitamins – rich in vitamin C – antioxidant which may reduce the risk of chronic diseases such as heart disease, diabetes and certain cancers
Vitamins A, K
Fiber – good for digestion
Suggestions for Use
Use Freeze Dried Blackberries in…
Enjoy on its own – as a snack after exercising, hiking, at work/school
Mix with some other fruit (strawberries, blueberries, raspberries)
Mix with natural Greek yogurt
Cake and dessert decoration – macarons, cake pops, apple and blackberry crumble, Pavlova, meringues, buttercream
Alcoholic and non-alcoholic drinks – infuse the fruit or use as a decoration (cold or hot water), smoothies
No additives, no preservatives, vegan, vegetarian
7 kg fresh blackberries were used to make 1 kg freeze-dried blackberries
1384 kJ / 340
We recommend storing the fruit in an airtight container like glass jar at room temperature below 20dgrC or in the fridge. To keep the fruit crispy, take what you need and close the jar straightaway. It will prevent the fruit from absorbing the moisture from the air. If it happens and you will leave the jar open and the fruit will become soft, use it as soon in possible on your porridge, mix with yogurt, tea, drinks, dessert decorations….
Vegan, Makes about 12 cupcakes.
Ingredients – Cupakes
100 g coconut oil melted
250 g light brown sugar
240 g coconut yoghurt
160 g oat milk
1tsp vanilla essence
340 g self-raising flour
50 g cocoa powder
Ingredients – Icing
100g g cashews soaked overnight
3tbsp coconut milk
1/3 cup oat milk
80g coconut milk melted
2tbsp crushed freeze dried blackberries
To make the cupcakes
Preheat the oven to 180 degrees Celsius and line a cupcake tin with cupcake liners.
Place the coconut oil, stork and sugar in a bowl and whisk together.
Now mix the yoghurt and oat milk together and gently heat until lukewarm in a microwave. If you don’t the coconut oil will get hard and lumpy when mixed with the milk and yoghurt.
Now whisk in the yoghurt and oatmilk and whisk until combined.
Now quickly whisk in the cocoa powder and flour and divide between the twelve cupcake liners.
Bake in the oven for about 20 minutes.
Let cool completely.
To make the icing blend all ingredients until very creamy and refrigerate until set and ready to ice, best overnight.
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