3 pints fresh or frozen blueberries
½ cup water
1 cup honey
3 cups unsweetened applesauce
2 oz. lemon juice
2 cups unsalted pistachios
2 cups toasted sunflower seeds
2 cups toasted pumpkin seeds
1 cup shredded coconut
1 cup golden raisins
1 cup dried blueberries
8 oz. soy bacon, cooked and crumbled
1 Tbsp. cayenne
1 Tbsp. salt
1. Heat the blueberries and water in a medium saucepan over medium-high heat until it comes to a low boil. Reduce heat to medium-low. Cook for 10 minutes, stirring occasionally.
2. Remove saucepan from heat and add the honey, applesauce and lemon juice. Puree the mixture with a hand/immersion or regular blender or until smooth. Fold in the remaining ingredients.
3. Spread over a flat sheet pan lined with lightly sprayed parchment paper and cook in a 190°F oven for 2 hours then refrigerate uncovered overnight until no longer tacky to the touch. Portion in 2x6” strips.
Recipe: Chef Joe Landa, Jewish Theological Seminary in New York, NY; Flik Independent School Dining. Grand Prize Winner in the U.S. Highbush Blueberry Council’s Flik Recipe Contest. Photo: U.S. Highbush Blueberry Council
