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How to make the filling: Combine the blueberries, sugar, and flour in a medium-size saucepan and cook over medium heat. Stir constantly and bring the mixture to a boil. Remove from the heat and add the lemon juice and zest. Stir to combine and pour over the crust. Spread out evenly.
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Preheat oven to 350°F. In a food processor, blend the graham crackers and pecans until finely chopped. Stir in butter and sugar until well combined and press into the bottom of a 13×9 pan. Bake for 8 minutes and let cool completely. In a large bowl, beat cream cheese and powdered sugar until smooth.
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Add the blueberries, lemon juice, zest, and maple syrup, (if using) to a medium sauce pot. Simmer over medium heat for about 5 minutes. You'll notice the blueberries start to burst. Then gently mash with a potato masher or large fork until roughly half the blueberries are mashed, leaving several chunks throughout.
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Combine chia seeds, honey, vanilla extract, and coconut milk. Stir to combine. In a small bowl, lightly crush half of the blueberries and stir into the chia pudding. Gently stir in the remaining, whole blueberries. Sit in the fridge, covered with plastic wrap for at least 30 minutes before serving. Fresh.
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Use a wooden spoon to smush the blueberries open, or use a potato masher (quicker and easier). Turn the heat down to a simmer and stir in the chia seeds. Cook, stirring frequently, for about 5 minutes. At this point, the jam will look like it's starting to thicken. If not, cook for another 5 minutes.
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Stir together almond milk (or other nondairy milk beverage), chia, maple syrup and almond extract in a small bowl. Cover and refrigerate for at least 8 hours and up to 3 days. When ready to serve, stir the pudding well. Spoon about half the pudding into a serving glass (or bowl) and top with half the blueberries and almonds.
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large banana, cut into 1-inch pieces, frozen. ½. cup frozen pineapple chunks. ¼. cup Blueberry-Chia Seed Jam. 1. cup coconut water or unsweetened almond milk. 1. tablespoon golden flaxseed oil.
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Microwave blueberries for about 60 seconds to soften and let natural juices seep out. Remove from microwave (be careful, it'll be hot), and mash the larger pieces with a fork or the back of a spoon. This will help breakup some of the larger chunks. Stir in chia seeds and allow to set for at least 15 minutes to gel.
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Instructions. . Preheat the oven to 350°. Crush the Lorna Doone cookies and reserve about 1/2 cup of the crumbs for the topping. Mix the cookie crumbs with the melted butter. Press them into the bottom of a 9x13-inch glass baking dish. Bake for 5 minutes and then cool completely. .
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The chia seeds will help the jam achieve a gelatinous texture while also adding fibre, protein and healthy Omega-3 fats. Let the mixture come to a slow boil, stirring almost continually. Use a potato masher or fork to break up the blueberries. if necessary. Continue stirring the mixture over low heat for about 15-20 minutes, or until a.
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Instructions. Add blueberries to a saucepan and cook on low for about 5-10 mins, stirring occasionally. Mash them with a fork while they are cooking to break them up. Take the blueberries off the heat and stir in maple syrup, lemon juice, and chia seeds. Let stand until cooled, then transfer to glass jar for storage.
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Instructions. In a blender or food processor combine blueberries, milk, maple syrup and banana; blend until smooth. Divide mixture among two serving bowls. Stir in oatmeal and chia seeds. Refrigerate for 30 minutes to thicken. Serve with your favorite yogurt and sprinkle with more blueberries.
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Whipped cream, 3-4 cans following this recipe and add powdered sugar. 2.5 cups mini marshmallows. 1 large can blueberry pie filling. Make the 1/2 of the whipped cream as directed then mix in marshmallows, spread over crust. Drizzle pie filling on top and spread. Whip the rest of the cream with sugar and spread on top.
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Instructions. In a small saucepan, cook the blueberries on medium heat for 8-12 minutes, stirring occasionally until they cook down into a blueberry compote. Remove from heat and set aside. Let cool for 5 minutes. While the compote cooks, add the chia seeds, coconut milk, almond milk, maple syrup and vanilla extract to a bowl and mix together.
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Directions. Combine almond milk, chia seeds, blueberries, maple syrup, vanilla extract, and cinnamon in a blender; blend until smooth. Pour into 3 ramekins or glasses. Chill until set, 8 hours to overnight. Serve chilled.
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Step 1 - Cook the washed blueberries in a pan until they are softened and surrounded by juice. Step 2 - Stir in the chia seeds, maple syrup and optional lemon juice. Step 3 - Cook gently for around 5 minutes, stirring the jam as it thickens. Step 4 - Transfer to a jar and store in the fridge.
