Let Frozen BC Blueberries Fuel Your Frozen Fun
The small but mighty frozen BC blueberry is the perfect winter sports snack pairing.
As any snow sports fanatic can attest, the cold can really take it out of you. This is why it's so important to fuel up properly before, during and after your winter sporting endeavours. With BC blueberries, you're not only fuelling up with something sweet, delicious, and healthy, you're also taking your sport snacking to all new levels—talk about being powered by nature.
But where to find BC blueberries in the middle of winter? In a slightly ironic twist, if you head for the freezer aisle, you'll find frozen BC blueberries which serve just as well as fresh in fuelling your chilly fun! Plus, we've got a duo of freeze-tastic snacking-on-the-go recipes, using frozen blueberries, designed to keep you powering through powder for hours, no problem.
- 1 cup (150 g) B.C. blueberries, fresh or frozen
- ½ cup (75 g) Shredded unsweetened coconut, plus extra ¾ cup for coating
- ½ cup (75 g) Pitted dates, chopped
- ½ cup (30 g) Unsalted raw sunflower seeds
- ⅓ cup (25 g) Dried blueberries
- ⅓ cup (80 ml) Sunflower or nut butter
- ¼ cup (25 g) Cocoa powder
- 2 tbsp (25 g) Flax seeds
- 2 tbsp (25 g) Hemp hearts
- 1 tbsp (15 ml) Coconut oil or softened butter
- 2 tsp (10 ml) Lemon juice
- 1 tsp (5 ml) Cinnamon
- ¼ tsp (pinch) Salt
- In a food processor fitted with the S blade, pulse all the ingredients (scrape down the sides every few pulses) until combined into a crumbly mixture, but not pureed.
- Remove blade and refrigerate for 15 minutes if mixture seems too moist.
- Moisten fingers with water and form into 1½ ” bite size balls.
- Roll in shredded unsweetened coconut to coat.
- 3 cups (450 g) B.C. Blueberries, fresh or frozen
- 1 cup (160 g) Sugar
- 1 tbsp (15 mL) Orange zest
- 1 tbsp (15 mL) Orange juice
- ¾ cup (180 g) Salted butter, softened
- 1 cup (150 g) Brown sugar
- 1 cup (150 g) Whole wheat flour
- 1½ cups (150 g) Old fashioned rolled oats
- 1 cup (125 g) Ground almonds
- 1 tsp (5 mL) Cinnamon
- 1 tsp (5 mL) Baking powder
- Position oven rack in the centre and pre-heat to 350°F/175°C.
- In a saucepan, bring the blueberries, sugar, orange zest and orange juice to a boil. Reduce heat to medium and simmer, stirring frequently for 15-20 minutes until reduced by almost half. Set aside to cool completely.
- Lightly grease a 9" x 9” baking pan and line with parchment paper.
- In a large bowl, using a hand mixer, cream the butter and brown sugar for a minute until fluffy.
- In another bowl, mix the flour, oats, almonds, cinnamon and baking powder.
- In three intervals, add the flour mixture to the creamed butter and mix with a spoon until crumbly.
- Press ¾ of the crumb mixture to the bottom of the lined pan and pour the cooled blueberry jam over top. Sprinkle with the remaining crumb mixture and press down lightly.
- Bake for 37-40 minutes until golden brown.
- Allow to cool at room temperature, then refrigerate until cold and cut 3” into bars.