[Latin Name]  Ribes nigrum

[Specification] Anthocyanosides≥25.0%

[Appearance] Purple black fine powder

Plant Part Used: Fruit

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Black currant?]

The black currant bush is a 6-foot tall perennial that entered the world somewhere in the regions that include northern Asia and central and northern Europe. Its flowers display five reddish-green to brownish petals. The celebrated black currant fruit is a glossy-skinned berry that carries several seeds laden with marvelous nutritional and curative treasures. An established bush can produce ten pounds of fruit per season

[Benefits]

1. Vision help my eyesight

2. Urinary Tract Health

3. Ageing & Brain Function.

4. Natural Brain Boost

5. Digestion & Fighting Cancer

6. Reducing Erectile Dysfunction

Here’s how to Questify Blueberry Scones!

MACROS:
Calories: 166
Protein: 15g
Fat: 8g
Net Carbs: 5g (2g Sugar)
Fiber: 5g
P/CAL: 35%

INGREDIENTS:
Scone:
-1 Blueberry Muffin Quest Bars®
-2 scoops Quest® Vanilla Milkshake Protein Powder
-¾ cup almond flour
-½ cup coconut flour
-¼ cup plus 1 tablespoon zero-calorie sweetener
-⅔ cup unsweetened almond milk
-¼ cup liquid egg whites
-1 tablespoon coconut oil, melted
-1 teaspoon vanilla extract
-1½ teaspoon baking powder
-¾ cup fresh blueberries

Glaze:
-1 scoops Quest® Vanilla Milkshake Protein Powder
-¼ cup powdered sweetener
-3 tablespoons unsweetened almond milk
-¼ tsp vanilla extract

INSTRUCTIONS:
Scone:
1. Preheat oven to 350°F.
2. Break Quest Bars® into small pieces and set aside.
3. In a mixing bowl, mix Quest Protein Powder®, coconut flour, and almond flour ¼ cup of the sweetener, and baking powder.
4. Add in almond milk, egg whites, coconut oil, and vanilla extract and mix well.
5. Fold in Quest Bar® pieces and blueberries.
6. Place parchment paper on a baking sheet.
7. Form dough into a ½ inch circle and cut into 8 triangles.
8. Sprinkle remaining sweetener on top of each scone.
9. Bake for 16 to 18 minutes, or until an inserted toothpick comes out clean.

Glaze:
1. In a small bowl, mix all ingredients together until smooth.

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