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.
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
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.
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
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
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.