Women’s Month – Signature recipes

To celebrate Women’s Month, COLUMBIA signature’s Corporate Chefs have crafted some incredible recipes that are both delicious and healthy – and they all feature blueberries. Give them a try today!

Dried berries, nuts and dates energy bars

Portions: 4

Allergens: lactose / gluten / egg / nuts / sulphite


1 ½ White gluten-free flour or all-purpose flour

¼ cup dates or your preference of dried fruits

¼ cup chopped Almonds of your selection of favorite nuts

½ cup sugar

½ tsp. baking powder

1 tsp vanilla extract 

1 tbs honey

1 tsp. Lemon zest

Pinch of kosher salt

1 egg

½ cup (1 stick) Cold butter


  1. Grease and line an 20×20 cm pan with parchment paper and set aside. Preheat oven to 190°C.
  2. In a large mixing bowl, combine flour, sugar, almonds, baking powder, lemon zest and salt.  
  3. With a cheese grater, grate stick of cold butter into flour mixture. Add in one egg.  
  4. Combine dough mixture until crumbly. Pat the dough evenly into the greased and parchment-lined pan and set aside. Or for better results place them in a bar shape silicone mold. 
  5. Bake 20 minutes at 160 °C. Let cool. If desired, top with sifted powdered sugar and serve.

Berries Splash

Portions: 4

Allergens: lactose / nuts


½ cup blueberries 

½ cup of blackberries

2 tbsp. chia seeds

1 ½ cups Almond milk

1 tsp. vanilla extract

1 pinch cinnamon

Ice cubes

Honey to taste

Fresh mint 

¼ green Apple slices 


  1. Place chia seeds in a cup or jar and 1/2 cup of the almond milk. Set the mixture aside for 10 minutes or refrigerate overnight. 
  2. Transfer mixture to blender. Measure all the ingredients and mix. Add a handful of ice cubes, and blend until smooth. Add honey to taste. 

Berries Parfait

Portions: 4

Allergens: lactose / gluten / nuts / sulphite


1/4 cup of chia seeds  
1 cup Almond milk  
2 tbsp. honey  
1 tsp. vanilla extract  
1 1/2 cups muesli  
1 1/2 cups blueberries  
1 cup Greek yogurt


  1. In a medium bowl whisk together chia seeds, 2 tablespoons of honey, vanilla extract, almond milk and 1 spoon of fresh blueberry puree until just combined. Place it in the refrigerator overnight.  
  2. Stir mixture before making the parfaits. 
  3. Evenly, distribute a layer of Greek yogurt, muesli, honey, blueberries, and chia pudding into the glasses.  
  4. Top the top layer with more blueberries and a drizzle of honey if desired, decorate with fresh mints and blueberries 

Berries & oat muffins

Portions: 12

Allergens: lactose / gluten / egg / nuts / sulphite


For the muffins:

3 cups all-purpose flour 
4 tsp. baking powder 
2 tsp. cinnamon  
1 tsp. salt  
1 cup sugar  
1 cup Almond milk 
1/2 cup canola oil 
2 eggs  
2 tsp. vanilla extract  
1 1/2 cups blueberries  

For oat crumble topping:

1/2 cup all-purpose flour  
1/3 cup Brown sugar  
1/4 cup oats  
1 tsp. cinnamon 
1/2 tsp. salt  
1/2 stick butter, melted 


  1. Preheat oven to 220°C and grease a 6-muffin mold or 12 cupcake molds. 
  2. For oat crumble topping: mix flour, brown sugar, oats cinnamon and salt in a medium bowl. Add melted butter and blend with a fork.  
  3. The mixture should be sandy and not creamy. Set aside for topping with muffins. 
  4. In a large bowl whisk together flour, baking powder, cinnamon, and salt until well blended. 
  5. In a medium sized bowl whisk together sugar, oil, eggs, vanilla extract, and almond milk.  
  6. Add wet mixture into dry mixture in three separate increments. Be careful not to over-mix. Fold in blueberries to batter and mix once more or until just incorporated. Pour batter evenly into cupcake tins and top with a small handful (1/4 cup) of crumble topping to each muffin and a few blueberries. 
  7. Bake for 5 minutes at 220 degrees and then reduce the temperature to 180 degrees.