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
Ingredients:
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
Method:
- Grease and line an 20×20 cm pan with parchment paper and set aside. Preheat oven to 190°C.
- In a large mixing bowl, combine flour, sugar, almonds, baking powder, lemon zest and salt.
- With a cheese grater, grate stick of cold butter into flour mixture. Add in one egg.
- 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.
- Bake 20 minutes at 160 °C. Let cool. If desired, top with sifted powdered sugar and serve.
Berries Splash
Portions: 4
Allergens: lactose / nuts
Ingredients:
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
Method:
- 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.
- 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
Ingredients:
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
Method:
- 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.
- Stir mixture before making the parfaits.
- Evenly, distribute a layer of Greek yogurt, muesli, honey, blueberries, and chia pudding into the glasses.
- 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
Ingredients:
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
Method:
- Preheat oven to 220°C and grease a 6-muffin mold or 12 cupcake molds.
- For oat crumble topping: mix flour, brown sugar, oats cinnamon and salt in a medium bowl. Add melted butter and blend with a fork.
- The mixture should be sandy and not creamy. Set aside for topping with muffins.
- In a large bowl whisk together flour, baking powder, cinnamon, and salt until well blended.
- In a medium sized bowl whisk together sugar, oil, eggs, vanilla extract, and almond milk.
- 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.
- Bake for 5 minutes at 220 degrees and then reduce the temperature to 180 degrees.
