5 Easy To Make Berry Breakfasts
There's no better way to begin the day than with a taste of our delicious and fresh berries! Here are 5 simple ways to use your berries for breakfast.
Blueberry Coconut Pancakes
1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup coconut milk
1 tablespoon coconut oil
1 egg, beaten
maple syrup, for serving
- Whisk the dry ingredients together in a large bowl. Mix the wet ones (coconut milk through egg) in a separate bowl, then add wet to dry and mix well to combine.
- Drop 1/4 cup worth of batter at a time onto a heated, greased pan. After letting the pancake cook for about a minute, sprinkle with a bunch of blueberries and shredded coconut, pressing toppings in slightly.
- Wait until the batter around the blueby-coconutty mosaic has bubbled and popped before flipping, about 2 to 3 minutes. Allow to cook on the reverse side an additional 1 to 2 minutes. Move to a plate and continue with the remaining batter.
Mixed Berry French Toast
4 slices bread
1 cup milk
1 tablespoon vanilla
1 tablespoon cinnamon
2 cups mixed berries(200 g)
2 tablespoons lemon juice
⅓ cup granulated sugar(65 g)
- Whisk eggs, cinnamon, vanilla and milk together in a medium-large bowl to create egg wash. Dunk bread in egg wash.
- Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes.
- Mix berries, sugar, and lemon juice in a medium pan over low heat crushing and stirring berries until they form a thick sauce.
- Lay out slices and spread compote in between each slice then on top. Garnish with confectioners sugar (optional).
Mixed Berry Chia Seed Pudding
3/4 cup almond milk 3/4 cup plain Greek yogurt
3 tablespoons chia seeds
2 tablespoons maple syrup
½ teaspoon vanilla extract
1 cup mixed berries divided use
Optional toppings: sliced almonds coconut flakes or granola
- Place the milk, yogurt, chia seeds, maple syrup and vanilla in a bowl and stir until combined.
- Take ¼ cup of berries and mash them in a bowl with a fork. Stir the mashed berries into the mixture. Place the container in the refrigerator and refrigerate overnight. The mixture will thicken.
- When ready to serve, divide the pudding into two bowls and garnish with remaining berries and other desired toppings.
Blueberry Banana Smoothie
1 cup blueberries
1 banana frozen
1.5 cup almond milk
1 tbsp almond butter
1 tbsp chia seeds
Toppings: Sliced banana and blueberries
- Put all the ingredients in a blender in the order of appearance.
- Blend the ingredients in a high-speed blender for 2-3 minutes until you get a smooth and creamy texture.
- Taste the smoothie, adding more almond milk if it is too thick or adding a sweetener of choice if it's not sweet enough for you.
- Add the fresh fruit toppings for garnish. Enjoy cold immediately, or store in fridge for up to 24 hours.
1 cup milk
2 tbsp unsalted butter, melted and divided
1 tsp. grated fresh orange zest
1 tsp. grated fresh lemon zest
1/2 tsp. vanilla extract
1 cup all-purpose flour
3 tbsp sugar
1/4 tsp. salt
1 pack raspberries
2 large eggs
1 large egg white
- Preheat the oven to 400F.
- Whisk together the eggs, egg white, milk, 1 tablespoon of the butter, orange zest, lemon zest and the vanilla extract in a medium bowl.
- Combine the flour, sugar and salt in a separate bowl. Add the egg mixture to the flour mixture and stir until combined.Batter should be a little lumpy.
- Place the popover pan in the oven and heat for 5 minutes.
- Remove the pan and carefully brush the cups with the remaining 1 tablespoon butter. Divide the batter evenly among the 6 cups.
- Sprinkle the raspberries over the batter (You can press a few into the batter if you need to).
- Bake until the popovers are puffed and golden brown, about 28-30 minutes. Serve immediately.
We currently have naturally grown raspberries, blueberries and blackberries available, along with organic mulberries. You can place your order online here, or whatsapp us your order on 7738275242.