The haskap berry is fast becoming known as the next supeberry and for good reason. Haskapa Berry Powder is an antioxidant-rich powerhouse, with haskaps containing up to three times more antioxidants than blueberries.
Haskapa Berry Powder has a unique, zesty flavour combination of tangy and sweet and can be added to numerous foods and drinks - anything from mixing with fruit, stirred into yoghurt, sprinkled over ice-cream or even as a Californian Haskapa Frozen Berry Bowl. Each 100g pouch of powder contains around 800 haskap berries.
And it’s the berry’s deep blue-purple skin and crimson flesh that gives our powder such a naturally strong purplish colour and pack it with anthocyanins. It’s easy to add those important anthocyanins into your daily diet. See below or let your imagination lead the way!
Haskapa powder is the missing ingredient in your daily smoothie... you just didn’t know it yet! If you like to experiment, this is one of our favourite superberry recipes:
- 4 teaspoons of Haskapa Berry Powder
- 1 banana
- 3 strawberries
- 6 raspberries
- 1 tablespoon of protein or hemp powder
- 1 cup of almond milk
Blend to create a vibrant purple smoothie, which is creamy in texture and packed full of good stuff.
You’ll love the immediate visual effect Haskapa Berry Powder has in food. Just sprinkle a teaspoon over your yoghurt (we love it with a kefir yoghurt, either natural or coconut) for a colourful and delicious swirl. Mix gently through and enjoy!
Turn your porridge into an anthocyanin-packed powerhouse! Prepare it as usual - we love to use almond milk with a fine blend porridge oat. Allow to cool a little before stirring in two heaped teaspoons of Haskapa Berry Powder, that will turn your porridge a vibrant purple-pink colour. Add your favourite toppings such as raspberries, blueberries and coconut shavings.
Prepare the night before and enjoy the next morning. Chia seeds are a rich source of fibre, and omega-3 fatty acids. This combination of fibre and fats means they are digested relatively slowly, giving you slow release energy and keeping blood-sugar levels stable. Paired with Haskapa they make the perfect breakfast. Here’s how:
Place 4 teaspoons of chia seeds, 2 tablespoons of Haskapa Berry Powder, 1 tablespoon of honey, and 2 tablespoons of yoghurt in a jar. Add ½ a tablespoon of vanilla bean paste with 250ml of almond milk. Mix well, and pop the lid on. Leave in the fridge overnight. By morning all the goodness will have been absorbed into the seeds and your chia seed Haskapa pudding will be ready to eat.
Perfect to make in batches and keep in the freezer, Haskapa berry ice lollies are healthy, and very welcome on a hot day.
To get this tri-layer effect, first blend together two heaped teaspoons of Haskapa Berry Powder with a half a banana and two strawberries, pour this into the lolly moulds to about 1/3 of the height. Then blend together 8 raspberries, one teaspoon of Haskapa Berry Powder and three tablespoons of natural yoghurt.
Pour this next into the lolly moulds nearly to the top. Then blend together 2 tablespoons of natural yoghurt, the other half of the banana and a splash of oat milk, and fill to the top. Pop in the freezer, leave to set overnight, and enjoy the next day.
You can buy ice lolly moulds from John Lewis in the UK, or from Amazon internationally.
Frozen berry bowls are a big thing in sunny California (where else?) and are refreshing and filling at any time of the day. Rich in vitamins and antioxidants, they are easy and quick to make:
In a blender place one frozen banana, two cups of frozen berry mix (eg. blackberries, blueberries and raspberries, two tablespoons of Haskapa Berry Powder and one cup of non-dairy milk. Blend until smooth (add a little water or milk if needed), then transfer to a bowl.
Top with your favourite things, we really like fresh fruit, sugar-free granola and sustainably sourced bee pollen
Additional berry bowls can be kept in the freezer and eaten within 2 days.