Preheat oven to 300F and line an 8×8 pan with parchment paper hanging over edges. Set aside.
In a large bowl, add chopped cashews, almonds, blueberries, almond meal, flaxseed, vanilla beans, and brown rice syrup. Using a large wooden spoon or rubber spatula, stir together ingredients until fully combined. Mixture will be VERY sticky and thick.
Transfer mixture into lined pan and press into even layer, making sure to get into all four corners. I used a thick rubber spatula and the pressure of my other hand on the back of the spatula, to evenly press the mixture down into the pan.
Bake bars for 18-20 minutes, then allow bars to cool in pan at room temperature. Transfer pan to fridge for 1 hour and allow bars to set entirely. Remove bars from pan using parchment paper edges, and cut into 10 even bars. Wrap bars individually and store in container in fridge up to 2 weeks.
12oz Berries Paradise raspberries, blueberries and blackberries
Line a loaf tin with plastic wrap leaving the ends hanging over.
Soak the gelatin leaves in extra-cold water until completely soft.
Into a pot place the sugar and half cup of water bringing to a simmer and dissolving the sugar. Add the lime and elderflower cordial then the prosecco and warm through. Squeeze the water from the gelatin, then add to the wine mixture stirring until well combined. Allow to cool, giving mixture a stir every so often.
In the base of the loaf tin spread some berries. Pour in a third of the prosecco mixture. Place in the fridge for 20 minutes to set, then repeat with fruit and prosecco, and then once more to use the remainder. Place into the fridge to set completely overnight or up to four days before serving.
These fun dessert burritos are filled with raspberries and chocolate chips are the perfect match to start the spring .
2 tbsp butter, melted
1 tbsp packed golden brown sugar
1/2 tsp cinnamon
1/4 tsp vanilla
6 flour tortillas
4.4oz Berries Paradise raspberries
1 cup chocolate chips
Combine melted butter, brown sugar, cinnamon and vanilla. Brush one side of each tortilla with melted butter mixture.
Gently combine raspberries and chocolate chips. Spoon raspberry mixture evenly onto centres of buttered side of tortillas.
Fold bottom and top edges of each tortilla 1 inch over raspberry mixture. Fold sides of tortillas to centres, overlapping edges.
Grill burritos, seam side down, over medium heat on natural gas barbecue until undersides of burritos are lightly browned, about 2 minutes. Turn and grill until tops are lightly browned. Serve immediately with ice cream.
Mix the mezcal, the natural syrup, the orange juice, add the berries and the mint and crush them. Fill the glass with ice and the grapefruit supreme, serve the mineral water and garnish with fresh berries and mint.
THE BEST Steak Marinade for Grilled Rib Eye Steaks. A delicious way to enjoy your grill!
Blueberries 4 oz, Salt 1 tbsp, Syrup 1 tbsp (we recommend Avage Syrup), Rib Eye Steak, Rosemary, garlic, salt and white pepper / Side Salad: Mushrooms, a handful of Arugula, Spinach, Lime Juice, Zucchini 1 piece, Red Bell Pepper 1 piece.
For one portion mix the blueberries with the syrup and salt, let it soak (we recommend leave it overnight), then blend with the rest of the ingredients, pour marinate over the steak and grill (you can use a fry pan as well) for the side salad grill the vegetables and pour the lime juice over. Enjoy and have a berry nice day!! Stay tuned for more Heartmade recipes