Blueberry Tart with Roasted Walnut Crust

Makes one 11 inch tart

Ingredients

Crust

• 3/4 c walnuts, roasted & chopped (see roasting tip)
• 1 1/2 c graham cracker crumbs
• 2 egg whites, beaten until frothy
• 2 T butter, melted
• pinch of sea salt

Filling

• 12 oz Neufchatel cheese, softened
• 1/2 c yogurt
• 1/3 c maple syrup

Topping

• 3 c blueberries (1 1/2 pints)
• 2 T maple syrup

Preparation

Preheat oven to 325 degrees and prep 11" tart pan. Combine all crust ingredients in medium bowl and blend until moisture is consistent throughout. Press mixture into bottom of tart pan and 1/2" up sides. Bake 12 minutes. Let cool on wire rack.

In a medium bowl, use low speed on blender to beat all filling ingredients together. When crust is cool, gently spread in filling. Top with blueberries and drizzle over the 2 T of maple syrup. Refrigerate for 2 hours before serving.

Roasting tip: Preheat oven to 350 degrees. Spread walnuts out on baking sheet and bake for 7 minutes or until fragrant.

Wild Blueberry Scones

I tried to make this recipe the first time and was unable to successfully fold in the full 1 1/2 c of blueberries, so I went on the search for a new technique. I'm happy to report that I have managed to work in the full amount of blueberries and they turned out just like I was hoping. Happy baking!

Makes 6-8 scones

Ingredients

• 2 c whole wheat flour
• 2 t baking powder
• 1/4 t baking soda
• 1/2 t sea salt
• 2 t lemon zest
• 4 T cold butter, diced
• 1 1/2 c frozen wild blueberries
• 3/4 c buttermilk
• 1/4 c honey

Prep scone pan and pre-heat oven to 375 degrees. In a large bowl combine all dry ingredients then cut in butter. Add blueberries and dust (mix) in batter. Add buttermilk and honey and mix. Turn out on floured surface and knead a few times until dough is no longer shaggy. Place in scone pan and bake for 26-28 minutes. Serve warm.

Blueberry Bagels

Yum!

Makes 10 bagels

Ingredients

• 1 1/2 c dried blueberries
• 2 c boiling water
• 1 1/2 c luke warm water
• 2 T honey
• 4 t active dry yeast
• 1 T canola oil
• 2 1/2 c whole wheat flour
• 1 c + up to 1 c bread flour
• 2 t cinnamon
• 2 t sea salt
• 2 t vanilla
• 2 T blueberry fruit spread
• 6 quarts water

Directions

Put dried blueberries in a small bowl and add enough boiling water to cover. Let stand for 5 minutes, then drain in colander.

Whisk together luke warm water, honey, yeast, and oil together in a large bowl. Let set until yeast is bubbly. Add whole wheat flour, 1 cup of bread flour, cinnamon, sea salt, vanilla, blueberry fruit spread, and blueberries, then blend together.

Turn dough out onto a floured surface, knead for 10 minutes adding up to 1 more cup of bread flour to dough while kneading. Let rest for 10 minutes. Cut dough into 10 equal pieces, form each into a 10 inch long rope, and join ends to form bagel. Let rise for 20 minutes on floured surface.

Prep baking sheet according tot he method of your liking. Bring 6 quarts of water to a boil in a large pot and preheat oven to 450 degrees. Boil rising bagels for one minute on each side, while water is at a lively simmer, then let drain on a cooling rack. Turn oven down to 425 degrees and bake bagels for 15 minutes on one side, then flip and bake an additional 5 minutes.

Blueberry Lemon Bran Muffins

I just love the combination of blueberry and lemon!

Ingredients

• 1 3/4 c whole wheat flour
• 3/4 c wheat bran
• 2 t baking powder
• 1 t baking soda
• 1/2 t sea salt
• 1 1/2 t cinnamon
• 1 egg, beaten
• 1 c buttermilk
• 1/2 c honey
• 2 T butter, melted
• 2 t vanilla
• 1/2 t lemon extract
• zest of one lemon
• 1 1/2 c blueberries

Directions

Preheat oven to 375 degrees and prep muffin tin according to the method of your liking. Combine dry ingredients in large bowl and wet in medium. Combine wet into dry, fold in blueberries, and bake for 25 minutes.

Blueberry Buckwheat Pancakes

Serves 3

Ingredients

• 3/4 c buckwheat flour
• 3/4 c whole wheat flour
• 1 1/2 t baking powder
• 1/2 t baking soda
• 1/4 t sea salt
• 2 eggs, beaten
• 1 1/4 c buttermilk
• 3 T honey
• 2 T canola oil
• 2 t vanilla
• 1 1/2 c blueberries, fresh or frozen

Directions

Preheat griddle to 350 degrees. Mix dry ingredients in medium bowl and wet in small bowl. Mix wet into dry, then fold in blueberries or use alternate method for incorporating blueberries detailed below. Bake until golden brown.

Buckwheat flour: Buckwheat gives baked goods a grayish tone, which is quite different from other flours, but has a nice flavor that is a welcomed change of pace. If you do not have, or do not want to use buckwheat flour, substitute whole wheat flour.

Blueberry Incorporation: If you have a cherry picking blueberry pancake eater like I do, (who shall remain nameless, but whose name rhymes with "hubby"), then your going to have to up your blueberry incorporation game to ensure all pancakes have an adequate number of blueberries and proper distribution throughout the pancake. I take a soup ladle, pour about 15 blueberries and scoop about three spoonfuls of batter into the ladle, mix together in the ladle, and pour onto the griddle. This does a fantastic job of properly distributing blueberries throughout all the pancakes.

Pancake batter: Depending on how you measure ingredients and how densely packed the flour is, your pancake batter can be thick or thin, making similar pancakes. To thin out pancakes, add about 2 T of buttermilk at a time. To make pancakes thicker, add up to 1/4 c of flour at a time.

Blueberry Orange Bread

Makes one loaf

Bread

• 2 c whole wheat flour
• 1 t baking powder
• 1/2 t baking soda
• 1/2 t sea salt
• 1 egg, beaten
• 3/4 c orange juice
• zest from one large orange, less 1 t (reserve for topping)
• 1/4 c canola oil
• 1/2 c honey
• 1 1/2 c frozen blueberries

Topping

• 1 t orange zest
• 1 T orange juice
• 2 T honey

Pre-heat oven to 325 degrees and prep loaf pan according to the method of your liking. Blend dry ingredients in large bowl and wet in medium. Mix wet into dry and fold in blueberries. Bake for 1 hour and 10 minutes. Blend topping ingredients and spoon over hot loaf.

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All Natural, Whole Grain Blueberry Orange Bread Recipe

Blueberry Walnut Muffins

Makes 6 giant muffins

Ingredients

• 1 c whole wheat flour
• 1 c quick cook oats
• 1/2 c wheat germ
• 2 t baking powder
• 1 t sea salt
• 1/2 c chopped walnuts
• 1 egg, beaten
• 1/4 c canola oil
• 1/3 c honey
• 1 c skim milk
• 2 t vanilla
• 1 1/2 c fresh or frozen blueberries

Directions

Combine dry ingredients in large bowl and wet in medium bowl. Mix wet into dry, then fold in blueberries. Prep muffin tin. Bake at 350 degrees for 35 minutes.

Serving Suggestion: I make these on Sunday for quick weekday morning meals. I always put these in the microwave for a few seconds as I feel these flavors are at their best when warm.

Whole Grain Recipes, All Natural Whole Grain Blueberry Walnut Muffins