August 10, 2018

Looking for a different way of using our BlueberryActive concentrate? Well SpamellaB has come up with this amazing recipe for us.

Serves: 4
Prep time: 30 minutes
Cooking time: 10-12 minutes


For the tartlet cases: –

100g Oat flour
50g Ground almonds
2 tbsp Rapeseed oil
2 tbsp Maple syrup
2 tnsp Cold water

For the filling: –

100g Blueberries
2 tbsp Active Edge BlueberryActive concentrate
2 tbsp Maple syrup
2 tbsp Chia seeds

For the topping: –

4 tbsp thick natural yogurt
Flaked Almonds
Rose petals
Freeze-dried raspberries


  1. Preheat the oven to 170 degrees C. Grease a 6-hole muffin tin.
  2. Mix together the oat flour and ground almonds then add in the oil, maple syrup and water and combine to form a dough.
  3. Press into 4 of the tins with your fingers to cover the base and up the sides. Bake for 10-12 minutes until firmed up and golden. Leave to cool completely.
  4. Make the jam by adding the blueberries, blueberry concentrate and maple syrup to a pan and simmer for 10 minutes then stir in the chia seeds and set aside to cool.
  5. Once cooled, spoon a tablespoon of jam into each then top with a tablespoon of yogurt to cover. Sprinkle over the almonds, petals and raspberries and enjoy!

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Blog: SpamellaB’s Healthy Food Blog
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Twitter: @SpamellaB