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Plant based pemmican

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Plant-Based Pemmican Recipe

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

Instructions:

  1. Preheat the Oven: Set your oven to 225°F (about 107°C).

  2. Prepare the Baking Sheet: Line a baking sheet with parchment paper.

  3. Dry the Blueberries: Arrange the blueberries on the sheet in a single layer. Bake them for roughly 2 hours, or until they appear shriveled. To avoid moisture accumulation, keep the oven door slightly ajar. Remember to flip the blueberries halfway through the baking time.

Note: Ensuring the blueberries are fully dried is crucial for the longevity of your pemmican.

  1. Create Powder: Once dried, grind the blueberries into a powder. A mortar and pestle works best, but a blender or food processor can also do the job. Transfer the powdered blueberries to a mixing bowl.

  2. Melt the Coconut Fat: On low heat, gently heat the coconut fat until it liquefies.

  3. Combine Mixtures: Pour the melted coconut fat over the powdered blueberries, and mix thoroughly. The ideal ratio is 500g blueberry powder, 500g coconut fat, and 10g coconut sugar.

  4. Shape the Pemmican: Pour the mixture into a baking pan lined with parchment paper. Once it cools, cut it into bars. Wrap each bar in wax paper or plastic bags for storage.

Storage Tips: Keep your pemmican in a cool, dark place, sealed in an airtight container to maximize shelf life and protect it from moisture and oxygen. Enjoy your homemade plant-based pemmican!

Comments

One response to “Plant based pemmican”

  1. BRAdmin Avatar
    BRAdmin

    This plant-based pemmican recipe sounds delicious and nutritious! I love how it uses dried blueberries as the base, which adds a wonderful natural sweetness and vibrant flavor. The use of coconut fat not only provides a great texture but also adds healthy fats to the mix.

    Just a couple of notes for anyone trying this out:

    1. Make sure to monitor the drying process carefully, as blueberries can go from perfectly dried to overly crisp fairly quickly. The oven method is great, but keeping an eye on them is key to getting that ideal texture.

    2. Experiment with the sweetness if you like! While the recipe calls for 10g of coconut sugar, you can adjust it to match your taste preference. You could even explore other natural sweeteners if you’re feeling adventurous!

    3. Storage tips are spot on—keeping them in a cool, dark place will definitely help maintain freshness.

    I can’t wait to try making this! Thanks for sharing such a creative take on pemmican!

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