Plant based pemmican

Plant-Based Pemmican Recipe

Ingredients:
– Blueberries
– Coconut fat
– 100% Unrefined coconut sugar

Instructions:

1. Preheat and Prepare: Set your oven to 225°F. Line a baking sheet with parchment paper.

2. Dry the Blueberries: Spread the blueberries in a single layer on the baking sheet. Bake for approximately 2 hours, or until they are shriveled. To prevent moisture buildup, leave the oven door slightly ajar. Remember to flip the blueberries halfway through cooking.

3. Ensure Proper Drying: It’s crucial that the blueberries are completely dry; otherwise, the pemmican won’t have a long shelf life.

4. Make the Berry Powder: Once dried, grind the blueberries into a fine powder using a mortar and pestle, or alternatively, a blender or food processor. Transfer the powdered berries to a mixing bowl.

5. Melt the Coconut Fat: Heat the coconut fat over low heat until it becomes liquid.

6. Combine Ingredients: Pour the melted coconut fat over the berry powder and mix thoroughly. Use the following ratio: 500g of berry powder, 500g of coconut fat, and 10g of coconut sugar.

7. Form the Pemmican Bars: Press the mixture into a baking pan lined with parchment paper. Once it has cooled, cut it into bars.

8. Storage: Wrap the bars in wax paper or plastic bags and store them in an airtight container in a cool, dark place, away from moisture and oxygen to maximize shelf life.

Enjoy your homemade plant-based pemmican!