Packed with antioxidants, blueberries are high in nutrients and low in calories. Often labeled a superfood, blueberries are versatile and can be used in sweet and savoury dishes – the choice is yours!
Paleo choc blueberry cake
For the base
- 1 cup unsweetened shredded coconut
- 1 cup raw walnuts
- 1/4 raw cacao powder
- 2 Tbsp coconut oil
- 1 Tbsp raw honey (or rice malt syrup)
For the filling
- 2 cups raw cashews (soaked overnight)
- 1 cup coconut milk
- 1 cup blueberries (fresh or thawed frozen)
- 1/3 cup coconut oil
- 1 Tbsp raw honey
- 1 tsp 100% vanilla extract
For the topping
- 1 cup fresh blueberries
- 3/4 cup raw cashews crushed
- 1 Tbsp coconut sugar
- 1 Tbsp ghee or coconut oil ½ a batch of paleo chocolate
- Line the base of a 20cm spring form cake tin with baking paper and grease the edges with a little coconut oil.
- Start with the base. In a food processor, place the walnuts, coconut and raw cacao powder. Whiz these ingredients until a fine meal forms.
- Add the coconut oil and raw honey and whiz until it becomes a choc butter.
- Once it’s all combined, press the base in to the cake tin, making sure you press it out evenly, covering the entire base. Place in to the freezer.
- Now for the filling. Drain and rinse the cashews and place them in to the food processor along with the coconut milk, blueberries, coconut oil, raw honey and vanilla extract.
- Whiz until completely smooth, this will take around 5 minutes.
- Take the base out of the freezer and pour the filling on top of the base.
- Shake the tin to even out the top and place the cake in to the freezer for around 1 ½ hours or until set.
- Take the cake out of the freezer and let sit for 10 minutes.
- Meanwhile, time for the toppings! You’ll need to make a ½ batch of paleo chocolate the place the crushed cashews, coconut sugar and ghee in a medium saucepan on medium heat.
- Stir continuously until the ghee is melted and the cashews have caramelised. Transfer these on to a plate and allow to cool. Rub the outside of the cake tin with a hot cloth and release the spring form slowly (you may need to run a knife around the edge).
- Top the cake with fresh blueberries, caramelised cashews and drizzle with paleo chocolate. Cut in to slices with a hot knife and store any leftovers in an airtight container in the fridge or freezer.
Grilled salmon with blueberry balsamic sauce
- 1 tsp olive oil
- 2 x 150g salmon fillet, skin on
- 1 Tbsp butter, melted
- 1 tsp brown sugar
- 1/2 tsp paprika
- 1/4 cup (60ml) balsamic vinegar
- 1/2 cup (80g) blueberries
- 1 Tbsp maple syrup
- 1 Tbsp butter
- 4 cups (500g) green beans
- 1/2 tsp salt
- Olive oil
- 1/2 cup pomegranate seeds
- Fresh dill, chopped
- Preheat oven to 180°C. Prepare a tray with baking paper.
- Drizzle 1 teaspoon olive oil into a non-stick pan over a high heat. Place fish in, skin down. Cook for approx. 2-3min until crisp.
- Remove from pan and place skin side down onto prepared tray. Drizzle with 1 tablespoon melted butter and sprinkle with brown sugar and paprika.
- Place the salmon in the oven for 15 minutes for medium.
- In the meantime, bring a medium sized saucepan to the boil. Using a slotted spoon carefully lower in the beans and boil for 2 minutes before removing and immersing in a bowl of ice water.
- Drain then finely julienne the green beans. Place in a mixing bowl and season with salt, olive oil, pomegranate seeds and dill. Remove fish from oven and set aside. Meanwhile, place a small saucepan over a medium heat. Add the balsamic vinegar and cook for 5 minutes or until reduced by a third, then add the blueberries and maple syrup.
- Cook for another minute, stir in the tablespoon of butter and serve over salmon.
Recipes courtesy Australian Blueberries | australianblueberries.com.au