Baobab is being labeled as the “Superfruit of 2015” for its many health benefits. However, we would like to share a little secret about Baobab Powder that many are not talking about.
Baobab Powder is a vegan, gluten free food that can be used as a replacement to flour and corn starch for thickening purposes! It has natural thickening properties, much like cream of tarter, and can be added to sauces, dressings, bake mixes, jams, and smoothies.
The addition of Baobab Powder to your diet can really fast track your digestive wellness and provide lots of antioxidants, Vitamins and minerals. Unlike other superfruits, there is no need to hide the delicious, sweet/tart flavor. Even though Baobab Superfruit Powder has a slightly sweet taste, it is low in sugar and has less than 1 gram of fat in a half cup of powder.
The following are some of our favorite vegan recipes using Baobab Powder:
Whisk together yogurt and mango nectar. Pour the mixture into a blender and add chopped mango and baobab powder. Puree until smooth. Add ice cubes for an extra chill.
Baobab Beurre Blanc
1 tsp olive oil
1 large shallot, finely chopped
¼ cup dry white wine
2 Tbsp Baobab Superfruit Powder
2 ounces (½ stick) butter
sea salt and ground pepper to taste
Heat the olive oil in a small saucepan over medium heat. Add shallot and sauté until soft, but not brown. Add white wine and let the sauce reduce by half. Whisk in 1 tablespoon baobab, stirring to dissolve thoroughly. If the sauce is too runny, you can always add more baobab. When the mixture is smooth, remove from the heat and begin to whisk in the pieces of cold butter. When the butter is completely incorporated, season the sauce with sea salt and pepper. Serve with grilled fish, asparagus, or chicken.
Preheat oven to 500 degrees. Blend together dry ingredients. Beat milk, oil, and eggs until they are blended. Pour wet ingredients into dry ingredients. With a wire whisk, mix for a good 20 seconds then slowly add berries. Fill cups of lightly greased muffin tin two-thirds full. Place muffins in the oven and immediately drop the temperature to 400 degrees. Bake 15 to 20 minutes.
Baobab Blackberry Jam
3.3 lbs. Blackberries
14 ounce sugar
4 Tbsp Baobab Superfruit Powder
1 pouch liquid fruit pectin
Wash the blackberries, crush with a potato masher in large saucepan and let boil for about 10 minutes on low temperature. Pour sugar and baobab into boiling fruit to melt, until mixture comes to a full boil (stir it all the way). Stir pectin in the boiling blackberries and cook it for 3 minutes more, stirring it constantly.
Canning blackberry preserves:
Pour hot blackberry jam in the clean jam jars and seal them. Place jars in canner with very hot water, process in boiling water bath for about 10 minutes and cover jars to cool gradually over night.