1. Blueberry Powder Cookies
Ingredients:
1 1⁄2 cups all-purpose flour
2 tablespoons ISHVA Blueberry Powder
1⁄2 cup powdered sugar
1⁄2 cup butter (softened)
1 teaspoon vanilla extract
2 tablespoons milk (optional)
Instructions:
1. Preheat the oven to 180°C (350°F) &
line a baking tray with parchment paper.
2. Cream butter and sugar until light
& fluffy. Add vanilla extract.
3. Sift in flour and ISHVA Blueberry Powder.
Mix until it forms a dough. Add milk if needed.
4. Shape the dough into small cookies
and place them on the tray.
5. Bake for 12-15 minutes or until the
edges are golden. Cool before serving.
2. Blueberry Sponge Cake
Ingredients:
1 1⁄2 cups all-purpose flour
2 tablespoons ISHVA Blueberry Powder
3⁄4 cup sugar
1⁄2 cup oil or melted butter
1 cup milk
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1 teaspoon vanilla extract
Instructions:
1. Preheat the oven to 180°C (350°F)
and grease a cake pan.
2. Mix sugar, oil, milk, and vanilla extract
in a bowl until smooth.
3. Sift in flour, ISHVA Blueberry Powder,
baking powder, and baking soda.
Mix to form a smooth batter.
4. Pour the batter into the pan and bake
for 30-35 minutes or until a toothpick
comes out clean.
5. Cool and slice before serving.
3. Blueberry Muffins
Ingredients:
1 3⁄4 cups all-purpose flour
2 tablespoons ISHVA Blueberry Powder
1⁄2 cup sugar
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1 cup milk
cup vegetable oil
1 teaspoon lemon juice
1 teaspoon vanilla extract
Instructions:
1. Preheat the oven to 180°C (350°F)
and line a muffin tray with liners.
2. In a bowl, mix milk and lemon juice.
Let it sit for 5 minutes to curdle.
3. Add sugar, oil, and vanilla extract to
the milk mixture.
4. Sift in flour, ISHVA Blueberry Powder,
baking powder, and baking soda.
Fold until just combined.
5. Pour the batter into muffin liners, filling
3⁄4 full. Bake for 20-25 minutes.
6. Let cool and enjoy.
Here are 5 Baking recipes
using Ishva Blueberry Powder
4. Blueberry Energy Bars
Ingredients:
1 1⁄2 cups rolled oats
1⁄4 cup ISHVA Blueberry Powder
1⁄2 cup almond butter or peanut butter
cup honey or maple syrup
1⁄4 cup chopped nuts (almonds or walnuts)
1⁄4 cup dried blueberries (optional)
Instructions:
1. In a large bowl, mix oats, ISHVA Blueberry Powder,
and chopped nuts.
2. Heat almond butter and honey in a pan until smooth.
Pour over the dry ingredients and mix well.
3. Press the mixture into a greased or lined tray.
4. Refrigerate for 1-2 hours or until firm. Cut into bars and
store in an airtight container.
5. Blueberry Pound Cake
Ingredients:
2 cups all-purpose flour
2 tablespoons ISHVA Blueberry Powder
3⁄4 cup butter (softened)
1 cup sugar
3 tablespoons yogurt
1 teaspoon vanilla extract
1 teaspoon baking powder
1⁄2 cup milk
Instructions:
1. Preheat the oven to 180°C (350°F) and grease a loaf pan.
2. Cream butter and sugar until fluffy. Add yogurt and
vanilla extract, mixing well.
3. Sift in flour, ISHVA Blueberry Powder, and baking powder.
Gradually add milk to form a thick batter.
4. Pour the batter into the pan and bake for 40-45 minutes
or until a skewer comes out clean.
5. Cool, slice, and enjoy.
Tips:
Adjust the quantity of ISHVA Blueberry Powder to enhance or balance the flavor in your recipes.
For a richer taste, you can add a handful of dried blueberries or nuts as toppings.
Store baked goods in an airtight container for longer freshness.
