Ingredients
½ cup granulated sugar
¼ cup water
2 cups blueberries
1 lemon (zested)
1 tbsp. lemon juice

Method
In a heavy-bottomed saucepan, bring sugar and water to a boil until sugar melts.
To the pan add the blueberries, zest of lemon and lemon juice.
Bring to a simmer over medium heat.
Stirring occasionally, simmer until blueberries have burst and the sauce begins to thicken, about 10-12 minutes.
Let it cool to room temperature. The sauce will thicken as it cools.

The post Blueberry Compote appeared first on The Teenager Today.

Ingredients
1 cup desiccated coconut
½ cup almond flour
½ cup condensed milk
2 tsp. orange zest
½ tsp. vanilla extract

Method
Mix all the ingredients together in a mixing bowl and scoop little balls of it onto a baking tray.
Bake at 180ºC for about 15 minutes.

The post Eggless Coconut Macaroons appeared first on The Teenager Today.

Ingredients
2 cups ground cashew nuts
1 cup icing sugar
3 tbsp. rose water 

Method
Mix all ingredients together until you have a smooth soft dough.
Divide the dough into different parts and use a drop of food colouring to colour each part with colours of your choice.
Lightly dust a silicone mould with icing sugar and press small amounts of the marzipan into the shapes. Then press to turn it out.
Leave to dry completely before you store in an airtight container.
(Christmas marzipan moulds are available in most food/baking supply shops at this time of the year, and online as well.)

The post No Cook Marzipan appeared first on The Teenager Today.