Ingredients
Equipment
Method
- Preheat oven to 170 degrees Fahrenheit or the lowest temperature.⅔ cup blackberry pulp
- On a parchment-lined baking sheet, use a spoon or spatula to spread the blackberry pulp into a thin layer.
- Place on the center rack of the oven to start drying. After 2 hours, check the pulp and carefully break it apart/flip until it's in smaller pieces.
- Dry for another 2 hours, checking periodically to make sure no pieces are burning. During the last hour, crack the door to the oven (if safe to do so) and ensure moisture is escaping. If drying whole blackberries, prepare to leave in the oven for about 6 hours. They take longer to dry than blackberry pulp.
- Once dry, add the pieces to your spice grinder and grind for about 30 seconds or until the pieces turn into a powder.
- Sift if you need a finer powder, and store in an airtight container for up to 2 weeks.
Nutrition
Notes
Nutrition information is an estimate and based on fresh blackberries. Reduce by approximately one quarter (divide by 4) for an estimate of the powder nutritional profile.
If using fresh blackberries, prepare to dry longer, approximately 6 hours or until the berries are dry, stiff, and easy to blitz in your spice grinder.