Well hello. Hope your Monday treated you well.
After a lengthy day of teaching classes and fitting in a quick treadmill run, I’m doing the night time “office hours” thing.
Not a bad set up if I do say so myself.
Well, I’ve officially been out of purple sweet potatoes to roast for a couple days now.
I’m okay with it at the moment because I’ve got a freezer full of these little Wild Blueberry gems to experiment with.
Yep, Wild Blueberries lead the chart in antioxidants.
By the way, did you know that not all blueberries are created equal?
I was just made aware of that fact. Who knew, right? There’s an interactive website here that explains the key differences between Wild Blueberries and regular blueberries.
Wild Blueberries have a more intense flavor, double the antioxidants, a deeper blue pigment and are a bit smaller in size.
Check them out.
They’re available in the freezer section year round which is awesome. They have less water so they freeze really well and perform better in baking.
The deep blue pigment of Wild Blueberries contains the flavonoid anthocyanin, which has powerful antioxidant and anti-inflammatory properties. The cool Wild Blueberry people call it “The Power of the Wild Blue” and it that may help protect against diseases such as cancer, heart disease, diabetes and Alzheimer’s.
Not sure about you, but I could sure use some of all of those in my life. Ha ha.
Seriously though. We’ve been using these berries daily around here. Sometimes in smoothies, sometimes just popping a few out of the bag and into our mouths, in paleo scone baking
and most importantly in this single serving, healthy no grain tart with Wild Blueberry chia jam.
I know, right?
It’s fabulous. It’s so easy I’ve already made it multiple times. Obviously the best part is the Wild Blueberry chia jam on top that can also be used to top just about anything.
I not only have the recipe for you for this tart, but I’ve got a little video in the kitchen putting it together also.
It’s your lucky day. Ha ha.
The recipe is gluten free, paleo friendly and uses coconut and almond flour. They are my two favorite flours these days.
You’ve got to get your hands on some and some Wild Blueberries of course. You won’t be sorry.
Here you go.
No Grain Tart
2 tablespoons coconut flour (14 g)
1 tablespoon almond flour (7 g)
1 egg or 2 egg whites (or 1/3 cup egg whites from a carton)
1/4 teaspoon baking powder
cinnamon to taste
1/4 teaspoon almond extract (or vanilla)
optional sweetener to taste- 2 teaspoons maple syrup or honey, 5-7 liquid stevia drops, etc.
1 tablespoon water or nondairy milk of choice
Mix all ingredients together. Add water last as you may need to adjust and add a little more or less depending on the consistency. You want it to be pretty thick.
Form into a tart shape on a cookie sheet lined with parchment paper.
Bake at 375 convection for 7-8 minutes.
Wild Blueberry Chia Jam
1/2 cup frozen Wild Blueberries (70 g)
1 tablespoon of chia (7-10 g)
optional sweetener to taste- honey, maple syrup, stevia, etc.
2 teaspoons water
Mix ingredients in small microwaveable dish.
Microwave for 1-1:30 minutes.
Stir and let sit for 10-20 minutes.
*You can also cover and let it sit in the refrigerator longer or overnight.
It’s so easy.
Let me show you.
Makings of the tart.
Makings of the jam.
Take the tart,
top it with Wild Blueberry Chia Jam.
I usually don’t use any sweetener when I make this. The blueberries are sweet enough on their own, but feel free to play with it a bit.
And, just in case you feel like hanging with me a bit in the kitchen, here’s a video on how to throw this little beauty together.
I have a new found love for frozen Wild Blueberries.
To learn more about Wild Blueberries, get additional recipes and find out where to purchase them, check out their website:
Did you know not all blueberries are created equal?
Do you buy fresh or frozen?
What’s you favorite thing to make with blueberries? I think I’m going to have to give those scones another try.