Note: Xanthan gum is used to help thicken the mixture - it does not affect the flavor. If not using the gum, utlizing a blender is not necessary; the recipe may simply be mixed in a bowl.
| 1 cup frozen blueberries | |
| 3 Tbsp. maple syrup | |
| 1⁄2 tsp. vanilla extract | |
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1 tsp. Navitas Naturals Maqui Powder |
| 1⁄ 4 tsp. xantham gum (optional; see note above) |
Place the blueberries into a bowl, cover, and let defrost for several house at room temperature (this step may also be done overnight in the refrigerator). When the blueberries are fully defrosted, use a fine mesh sieve or strainer to gently press out the excess juice over a small bowl, while taking care not to mash the berries. Set the berries aside for a moment. Place the liquid berry juice, maple syrup, vanilla extract, maqui powder, and xanthan gum into a small blender and blend for a full minute to distribute the gum evenly. Add the liquid into the bowl with the blueberries and mix gently. Makes about 2/3 cup.
Submitted by: Julie Morris – www.JulieMorris.net
