The blueberry crop is in full swing!
The bushes in our permaculture garden are hanging heavy with fruit. We pick blueberries as they ripen, using them fresh and freezing the rest for later. Throughout the year, the frozen berries can be used for everything from scones to jam to fruit bars.
This week’s recipe is a healthy blueberry bar. In addition to blueberries, we are also featuring the coconut almond butter from Bon Nut Butters & Sweets. It’s a perfect grab-and-go food, whether eaten first thing in the morning or as an afternoon snack!
1 cup dates, pitted
2 TB chia seeds
1/2 cup coconut almond butter
1/2 tsp salt
1/2 cup sliced almonds
1/2 cup pumpkin seeds
1/2 cup coconut flakes
1 cup blueberries, frozen
1. Put dates, chia seeds and almond butter and salt in a food processor and process until finely mixed. Add remaining ingredients and pulse until mixture is slightly chopped and blended.
2. Press mixture evenly onto a parchment lined cookie sheet.
3. Refrigerate for at least 1 hour. Cut into bars. Can be stored in the refrigerator for up to 1 week.
Chef’s Note: Freezing Blueberries—Spread blueberries flat on a cookie sheet and freeze. Place frozen berries in an airtight container and keep in the freezer for up to 12 months.