After a few whirls around the food processor, you'll be left with a sweet + sticky crust mixture, which you'll press into a tart pan. The crust of this tart is made from a combination of just four ingredients: medjool dates, raw almonds, buckwheat groats, and ground cardamom. This year, we'll make new memories at home, and this tart is certain to be etched into the foreground of each precious moment. I'm so grateful for the collection of memories from those amazing trips and never want to take even a second of them granted. My parents always encouraged investing more in memories and new experiences (i.e., friends, family, travel, food) than material possessions and the older I get, the more that philosophy becomes rooted in my heart.Īfter the basic necessities are attained, happiness from possessions is almost always fleeting, but happiness from relationships + memories can last a lifetime. Reviewing that travel lineup provides a humbling realization of how lucky we've been to experience so many exciting trips over the years. We spent 2011 in Michigan with friends, 2012 in Italy for our honeymoon, and 2013 in Ireland to celebrate our anniversary. We're looking forward to entertaining, grilling, and sunshine at home, which will be a relaxing change of pace since I just realized that we haven't spent the 4th in Chicago since 2010. Happy almost 4th of July! I hope you all have a fun upcoming weekend to daydream about while you're busy at work this week. Once the crust has set, it gets filled with fluffy coconut whipped cream and juicy berries! The mixture is pulsed in a food processor, pressed into a tart pan, and chilled. The crust in this raw tart is made with just four simple ingredients: medjool dates, raw almond, buckwheat groats, and ground cardamom. I bet it’s even yummy with some cheese like brie if you can do dairy.This vegan festive raspberry & blueberry tart is brimming with sweet summer flavors and a grand red, white, and blue color scheme. It makes about a cup of jam and lasts for over 3 months in the fridge, so you have plenty of time to eat it on your favorite crackers, toast, pancakes, waffles, ice cream, yogurt, or any kind of creamy dessert. This Paleo Orange Blueberry Jam isn’t canned, so it’s better to make a small batch at a time and store it in the refrigerator or freezer. Ways to Enjoy Paleo Orange Blueberry Jam without Pectin The result is so thick but spreadable, and the combination of flavors from the blueberries and oranges is so tart and delicious. So you ready to start jammin’? This clean guilt-free jam is sweetened just with fruits and honey, and because it doesn’t use pectin, you have to cook it down much longer than a regular jam. And with this recipe, you don’t even need to use pectin, which usually contains GMO corn that I would rather avoid if possible. Paleo Orange Blueberry Jam without Pectin Recipeīlueberries weren’t out yet the last time I checked, so I used frozen blueberries to make this Paleo Orange Blueberry Jam and it turned out so tart and fabulous. But while we are still in between seasons, I decided to whip up some yummy jam using my favorite fruit, blueberries, and a winter fruit that’s almost out of season, oranges. I even saw strawberries at the farmers market over the weekend and I can’t wait for all the other various berries to come out and play. Well, the weather is finally warming up little by little and I couldn’t be more excited for it to be fully in Spring mode when it comes to produce. It takes just a few ingredients and lasts for over 3 months in the fridge! It’s so easy to make this Paleo Orange Blueberry Jam without pectin that’s tart and delicious.
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