Wild blueberries, are they all that different from conventional cultivated blueberries?
While there are some nutritional differences between the wild and cultivated blueberry, the real difference has to do with their size! Wild blueberries are much smaller and look much darker in color in comparison. For example, say 1 cup holds around 80 cultivated blueberries, whereas 1 cup of wild blueberries would hold around 150 berries! Like most fruits the skin contains most of these nutrients our body thrives on. Because we can fit more blueberries in one cup of wild berries than the cultivated ones, we are receiving twice the antioxidants power in a cup!
Beauty Benefits: Blueberries are a delicious way to gain antioxidants that in return protect the body from free radicals. These are unstable molecules (found in fried foods, air pollution, toxic chemicals like pesticides, cigarette smoke, etc.) that damage your cells and contribute to aging and diseases, such as cancer. Whether you like wild or cultivated berries enjoy them and think how amazing it is God has given us this sweet treat as a tool to help protect our bodies!
1+1/4 cup oat flour
1/2 cup paleo baking mix (linked below)
2 TBL ground flax seed + 5 TBL water
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup coconut sugar + 2 tsp
1/4 cup unsweetened applesauce
1 TBL ACV
2/3-3/4 cup dairy free milk
1/2 cup wild blueberries- frozen (save for last)
1) Preheat oven to 375 F. Then start flax egg(s) by combining water and flax and set aside for 10 min until it becomes thick.
2) Whisk dry ingredients well
3) In a separate bowl combine all the wet ingredients
4) Next mix the wet into dry and stir until 95% blended
5) Last add in 1/2 cup wild frozen blueberries and stir. Try not to over mix the batter. Expect it to be on the thicker side.
6) Spoon into mini muffin pans, well greased or parchment liners (easy clean up!). Bake at 375 degrees F for 15 - 20 minutes. Bake times depend on your oven and the type of pans you're using.
*If using homemade own oat flour, make sure it's processed into a very fine flour.
*If you use this paleo flour I recommend by Bob's Red Mill then you can expect a rough estimate of the nutrition facts I've listed below. If you can not get this flour, you could try and substitute with 1/4 cup almond flour + 1/4 coconut flour (I have not tried this yet, but these are two of the main ingredients in the paleo baking flour).
Makes 24 mini muffins:
I always suggest calculating your own carbohydrates, but here are my results.
1 muffin = 10g carb, 1g fat, 53 calories
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