• Christine Tizzard

Wild Blueberries All Year Round

Updated: Oct 3, 2019

3 Recipes to keep your antioxidant levels high no matter what season it is.



Frozen Wild Blueberry Overnight Oats

Prep time:  2 mins

Total time:  2 mins

Serves: 2 servings


Did you know that you don't have to cook oats to have oatmeal? Let me show you how.

Ingredients

½ cup oats

⅔ cup milk of choice, like unsweetened almond

1 Tbsp hemp seeds (hearts)

1 Tbsp raw pumpkin seeds

1 cup frozen wild blueberries

Pinch salt

Optional: 1-2 Tbsp honey or maple syrup


Method In a bowl, stir all ingredients to combine. Divide into 2 sealed serving containers. Let sit overnight in the fridge and tomorrow you have oatmeal to-go.



Wild Blueberry Chia Jam

Author: Christine Tizzard

Recipe type: Basics

Prep time:  2 mins

Cook time:  10 mins

Total time:  12 mins

Serves: 1 cup

This fresh blueberry chia jam is quite possibly the healthiest jam ever.

Ingredients

3 cups frozen wild blueberries

¼ cup (approx.) maple syrup

1 vanilla bean, split in half lengthwise, seeds scraped

Zest of half a lemon

Juice from half a lemon

1-inch knob ginger, grated

¼ cup chia seeds


Method

Split the vanilla bean in half lengthwise, scraping seeds from inside with back of a knife. Place scraped seeds and remaining pod in saucepot. Add blueberries, maple syrup, lemon zest and juice, and grated ginger to saucepot. Over medium-high heat, bring to simmer, stirring occasionally, until blueberries begin to burst, about 3 minutes. Lightly mash berries with fork or potato masher to release their juices. Continue to cook, stirring occasionally, until juices are reduced by half, about 5 minutes. Remove jam from heat and stir in chia seeds, and continue to cook for another minute. Let jam cool, transfer to a mason jar with lid and place in the fridge.

Tizz's Tips This fresh jam can be stored for up to 2 weeks in fridge and is also freezer friendly.

Lemon Wild Blueberry Seed Loaf


Prep time:  15 mins Cook time:  45 mins Total time:  1 hour Serves: 1 loaf

A super moist dense loaf loaded with seeds and studded with wild blueberries.

Ingredients 1 cup milk of choice, like unsweetened almond milk

1 Tbsp ground flax

1 Tbsp ground pumpkin seeds

2 Tbsp chia seeds

2 Tbsp hemp seeds (hearts)

2 Tbsp raw sesame seeds

Zest of 1 lemon

Juice of 1 lemon

¾ cup cane sugar or can substitute honey

½ cup unsweetened applesauce

⅓ cup melted coconut oil

2 tsp pure vanilla extract

2 cups spelt flour

1 tsp baking powder

1 tsp baking soda

¾ tsp ground anise or cardamom

Pinch salt


Method

Preheat oven to 350°F and line loaf pan with parchment or grease with coconut oil. In large bowl mix together all wet ingredients with seeds.

Set aside for a few minutes to thicken.

In a medium-sized bowl whisk together dry ingredients. Stir dry ingredients into wet until just combined. Pour into greased pan and bake about 40-50 minutes or until a cake tester comes out clean.

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