If there is one fruit that I absolutely cannot stop eating is the blueberry, which is why they’re so fun to pick; one in the bucket, five in my mouth. You get it. Blueberries are only about 1/2 inch big but have many health benefits packed into their small size. Good things come in small packages (that’s not what she said) because that little blue ball can help fight aging, lower blood pressure, combat disease and even boost memory.
Now the babies, at 7 weeks, they are very clearly seen on ultrasound with a heartbeat! So, I felt like this was a good week to peek 😂 I think we have the cutest blueberry babies ever, first pictures for their baby books!
Now the food, I searched for recipes using dried blueberries, because you know, the 1200 miles north they have to travel to you. I found this unique recipe and then tweaked it to suit us. And as an extra fun fact, in the middle ages, when Balsamic Vinegar was first reported, it was also thought of as a miracle drug… even helping cure labor pains–how ironic!
Preheat oven to 350 degrees and line baking sheet with parchment paper
1 3/4 cup almond flour
1/3 cup dried, powdered blueberries (I just put the bag of dried blueberries from Trader Joe’s in the food processor)
1 tsp baking soda
1/2 tsp salt
Mix the above ingredients together
In a separate bowl, emulsify
1/4 cup coconut oil, melted
1/3 cup monk fruit sugar
1/4 cup balsamic vinegar
1 Chia egg (I used a real egg, but wasn’t sure of your egg situation, so I sent you Chia seeds) 1 Tbsp Chia seeds mixed with 3 Tbsp water, let sit for 10 minutes
Mix the wet and dry ingredients together
Drop batter onto cookie sheet, made 15
Bake for 12 minutes
Let cool on wire rack
Enjoy! A low carb cookie, staying healthy for our fake pregnancy ❣️ ❣️