Blueberry Mint Strudel Filling Recipe
4 cups frozen blueberries
2/3 scant cup vanilla sugar
1 tbsp. cornstarch, mixed with 1 tbsp. of water
1 tsp. vanilla
1/2 cup almond slices

2 tbsp. butter or margarine
2 large slices gluten-free bread, crumbled (about 2 cups)
1 tsp. vanilla
2-3 tbsp. fresh minced mint

Bring blueberries and sugar to boil in a pan. Then add vanilla and almond slices. Whisk cornstarch and water together in a small dish. Add a little of the blueberry juice from the hot pan into the cornstarch slurry and whisk. Next,add slurry to blueberry mixture in pan and combine thoroughly. Lower heat and let simmer, thickening. If it doesn’t seem thick enough you can add more cornstarch mixed with water or blueberry juice.

Meanwhile, in a cast iron pan melt 1 1/2 tbsp. butter or margarine on medium heat. Add your gluten-free bread crumbs and sautee for 2 minutes or so, then drizzling the vanilla on the bread crumbs and mixing together. Make space in the center of the pan and melt the remaining 1/2 tbsp. butter or margarine, adding the mint to the butter. Let the herb wilts lightly and fold into the bread crumbs. Remove from heat.

Use in gluten-free strudel recipe.