[Latin Name] Vaccinium uliginosum

[Appearance] Dark Purple fine powder
[Particle size] 80 Mesh

[Loss on drying] 5.0%

[Heavy Metal] 10PPM

[Extract solvents] Ethanol

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside. Net weight:25kgs/drum

[General feature]

1.The raw material blueberry fruits are from Daxing’an Mountain range;
2.Without any adultery of other relative species of Berries, 100% pure from blueberry.
3.Perfect water solubility,water insolubles<1.0%
4.Good solubility in water, which could be widely used in beverage, wine, cosmetics, cake, and cheese etc.
5. Low ash, impurity, heavy metal, solvent residue and no pesticide residue.

.

[Function]

Blueberries are flowering plants of the genus Vaccinium with dark-blue berries. They are picked up from wild bushes which are free of pollution. Blueberry are rich in anthocyanosides,

proanthocyanidins, resveratrol, flavons and tannins inhibit mechanisms of cancer cell development and inflammation.

[Application]
1. Protect eyesight and prevent blindness, glaucoma, improve myopia.
2. Scavenge free radical activity, prevent atherosclerosis.
3. Soften blood vessels, enhance immune function.
4. Prevent brain from aging; anti-cancer

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All my ingredients are organic and non GMO, but if you can’t access those that’s fine

Filling:
350 grams extra firm tofu, drained and cubed
1 cup sugar of your choice
1 teaspoon vanilla extract
1/4 teaspoon salt (optional)
1 ripe mashed banana
2 tablespoons cacao nibs (optional)

Base:
1 ripe mashed banana
150grams rolled oats
1/2 cup sugar of your choice
1/2 tsp sweet spice of your choice (optional)

For the base mix all the ingredients and press into the pan. Bake in the oven at 180 degrees celsius for 20 minutes. Blend all filling ingredients except cacao nibs until smooth then mix the nibs in. I do not have a food processor or blender at the moment so I mashed it haha. Put the filling on the base and bake in the preheated oven until slightly brown at 180 degrees celsius, 20 to 30 minutes. Remove from the oven to cool. Refrigerate until chilled.

The topping is just carob powder, plant milk and coconut sugar mixed together.