Wild Blueberry and Cream Toast
Get ready, this healthy wild blueberry and cream toast is the perfect addition to your breakfast and snack repertoire! Make them classic style with ricotta or dairy-free with cashew cream. Yum!
Disclosure: By posting this recipe I am entering a recipe contest sponsored by Wild Blueberries and am eligible to win prizes associated with the contest. I was not compensated for my time.
With the holiday season just around the corner, it’s time to line up some fresh, crowd-pleasing breakfasts and snacks. While gingerbread waffles, pumpkin muffins, and berry clafoutis are always a hit, sometimes we just don’t want to measure and stir lots of ingredients together. Solution: add these 10-minute wild blueberry and cream toasts to your holiday repertoire!
I love this recipe because it makes use of ingredients I almost always have on hand, such as frozen wild blueberries and frozen sprouted bread. What’s more, it’s super quick to prepare:
- Just lightly toast frozen whole grain sprouted bread,
- spread on the cream of your choice and sprinkle with cinnamon or cardamom,
- add the frozen blueberries and perhaps some chopped hazelnuts,
- and broil in the oven for 1-2 minutes until berries are warm!
Wild Blueberry 101
Did you know that there are two main types of blueberries–wild and cultivated? While I am a fan of both, except for during our short local cultivated blueberry season, it’s wild blueberries that I use most. Why?
- They stay fresh in the freezer all year long. I generally get a big box from my farm share every fall, but you can also find them in the freezer section of the grocery store. Almost all, 99%, of wild blueberries are sold frozen. Fortunately, the “individually quick frozen” technique used helps lock in their nutrition and taste.
- Wild blueberries have a more intense flavor than cultivated blueberries, making them perfect for use in everything from pancakes to sauces to smoothies. Their extraordinary mix of tart and sweet comes has to do with their genetic diversity. In North America, they grow and spread naturally from Maine up through Eastern Canada.
- In addition, wild blueberries pack in the nutrients. Compared to cultivated berries they:
- They have 2 times the antioxidant capacity.
- Have 8 times the manganese, 72% more fiber, and 32% less sugar.
The “Other” Layers in this Toast
I like to use frozen sprouted bread because it’s packed with nutrition and convenient to have on hand. But you could, of course, use any bread that you like…local, bakery-fresh bread would be quite a treat!
Ricotta makes a creamy, delicious, and protein-packed “cream” layer. But if you want an equally delicious dairy-free/vegan version, try it with homemade vanilla cashew cream, so good!
Cinnamon or cardamom? Your choice. I love them both! With or without nuts? Your choice.
Take Away
These wild blueberry and cream toasts are perfect for serving hungry guests as a snack when they arrive and also make a fun breakfast option. Of course, I think you and your family will like them so much that you incorporate them into your regular, year-long repertoire!
Want more wild blueberry ideas? Check out the wonderful array of Recipe Redux contest entries below!
- 4 slices sprouted whole grain bread
- ¾ cup ricotta cheese or homemade cashew cream
- 1 teaspoon cardamom or cinnamon
- 1 cup frozen wild blueberries
- ¼ cup chopped hazelnuts (optional)
- Set oven rack to about 6 inches below broiler element and preheat oven on broiler setting. (You could also use a toaster oven).
- Lightly toast bread slices and then place on a rimmed cookie sheet.
- Spread 3 tablespoons ricotta or cashew cream onto each slice. Sprinkle each with ¼ teaspoon cinnamon or cardamom and then top with ¼ cup frozen wild blueberries. (You don't need to thaw, but spread berries out across toast). Sprinkle with hazelnuts if using.
- Broil for just 1-2 minutes until berries are warm and start to burst. Keep a close eye on the oven to make sure the toast and nuts don't burn (you may need to adjust the rack location or cooking time depending on your results).
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