Blackcurrants carry 4 times the amount of vitamin C as oranges and have important amounts of vitamins B1, B2 and B6. They have also a strong anti-inflammatory benefits. Mix one teaspoon of this organic powder with honey, add warm water and your body will thank you! You can use it for making delicious and healthy smoothies.
Read more about blackcurrants on our blog series Amazing fruits.
To make 50g of our freeze-dried organic black currant powder
we use 350g of fresh blackcurrants
|Nutrition facts||100g||pouch 50g||1 tbsp 15ml|
|Calories||1210 kJ / 290 kcal||605 kJ / 145 kcal||73 kJ / 17 kcal|
|Fat||3 g||1,38 g||0,17 g|
|of which saturates||0,2 g||0,12 g||0,01 g|
|Carbohydrate||31 g||15,47 g||1,86 g|
|of which sugars||31 g||15,47 g||1,86 g|
|Fibre||53 g||26,47 g||3,18 g|
|Protein||9 g||4,69 g||0,56 g|
|Salt||0,03 g||0,02 g||0,00 g|
|Reference daily intake||1 pkg / 50g||% RDI in 1 package||1 tbsp 15ml||% RDI in 1 tbsp|
|Vitamin A (μg)||800||40||5,03%||5||1%|
|Vitamin E (mg)||12||3,35||27,917%||0,402||3%|
|Vitamin K (μg)||75||0||0%||0||0%|
|Vitamin C (mg)||80||606||757,94%||73||91%|
|Vitamin B6 (mg)||1||0,22||15,79%||0,03||2%|
|Folic acid (μg)||26||1||3,81%||0||0%|
1,5 tbsp LYO strawberry powder, 1 tbsp LYO blackcurrant powder, 1 tsp LYO beetroot powder, 250 ml water.
We recommend to use a shaker for LYO drinks. Mix all powders with small amount of water into a paste. Add rest of water and shake or stir until smooth.
1 tbsp LYO blackcurrant powder, 1 tsp LYO spinach powder, 250 ml milk, 1 banana, 1 tsp agave syrup, 1 tbsp peanut butter
Add all ingredients to a blender. Blend until smooth. ENJOY!
For chocolate cupcakes: 2 cups all purpose flour, 1 1/4 tsp baking soda, 1 tsp salt, 1/4 baking powder, 1 cup hot water, 2/3 cup unsweetened baking cocoa, 3/4 cup vegetable oil or shortening, 1 1/2 cups sugar, 2 eggs
For the cream: 2 tbsp LYO blackcurrant powder, 250g mascarpone cheese, 250ml whipped cream 36%, 2tbsp powdered sugar. For decoration: LYO strawberries or LYO Wild Berry Mix.
All ingredients should be in room temperature. Preheat oven to 175C. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, mix flour, baking soda, salt and baking powder. Set aside. In small bowl, mix hot water and cocoa until dissolved. Set aside. In mixer bowl, beat shortening and sugar. Add eggs, one a time, beating well after each addition and scraping bowl occasionally. Beat about 2 minutes longer. On low speed, alternately add flour mixture, about 1/3 of mixture at time, and cocoa mixture, about 1/2 at time, beating just until blended. Fill the muffin tins with prepared cake, filling each about 2/3 full. Bake for 20-25 min. Cool the cupcakes before putting the cream. Pour into mixer bowl whipping cream, LYO blackcurrant powder, powdered sugar and mascarpone cheese. Shortly mix on low speed, then increase the speed and mix until receive thick cream. But not to long, be careful that the cream does not blighted. Apply the cream to a piping bag and decorate your cupcakes. Sprinkle LYO fruits on cream.
For meringues: 5 large egg whites, 250g super fine caster sugar, 1tsp white vinegar or lemon juice, 1 tsp potato flour, 1/2 tsp salt.
For cream: 2 tbsp LYO blackcurrant powder, 250g mascarpone cheese, 250ml whipped cream 36%, 2tbsp powdered sugar. For decoration: LYO strawberries or LYO Wild Berry Mix.
On baking paper, draw a 10cm circles, leaving several cm spacing between them. Place it on flat baking tray. Preheat oven to 180C. In mixer bowl beat egg whites with salt until stiff. Gradually add sugar, one tablespoon at a time. Beat whites to the formation of rigid, shiny foam. Add white vinegar or lemon juice and potato flour and beat shortly. The mass of meringue expound on the selected paper circles, slightly align. Put baking tray with meringues to the oven. After 2 minutes reduce the temperature to 140C and bake for 40 minutes. Meringues should be slightly golden brown, they can slightly crack, but the touch should be dry and crisp. Turn off the oven, open the door a little and leave to cool for several hours or overnight. Pour into mixer bowl whipping cream, LYO Blackcurrant Powder, powdered sugar and mascarpone cheese. Shortly mix on low speed, then increase the speed and mix until receive thick cream. But not to long, be careful that the cream does not blighted. Apply the cream to a piping bag and decorate your meringues. Sprinkle LYO fruits on cream.
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