Blueberries were one of the first ‘superfood’ rockstars. Boasting high levels of antioxidant phytonutrients, vitamins C and K, manganese, copper and fibre, they are great for overall health and disease fighting. Wild blueberries, their smaller, more intense, siblings are even richer in antioxidants compared to cultivated varieties. However fresh wild blueberries are not easy to get hold of in London so the next best thing is freeze dried.

This wild blueberry powder is from Nordic Soul a UK-based online store offering a cherry-picked selection of authentic, natural super foods and skincare from Northern Europe. All products offered are in keeping with the whole Nordic ‘at one with nature’ vibe so you’re assured of high quality and additive-free goodness. The powder is made from 100% wild blueberries picked in certified organic areas of Estonian forests, then dried at low temperatures to preserve all the nutrients, before being milled.

I like to sprinkle the almost claret coloured blueberry powder on to granola, yoghurt, smoothies and have used it in recipes for pancakes, cakes, muffins, ice cream and more. It’s quite intense so work with teaspoons rather than tablespoons.

I’ve found the blueberry flavour plays well with oats. Oats really should get the superfood badge too. They have the highest soluble dietary fibre of any grain, are relatively high in protein, lower cholesterol help stabilise blood sugar and boost the immune system.  If you’re not a porridge fan then here are two tasty ways to get your oats.

RECIPE: WILD BLUEBERRY OVERNIGHT OATS (vegan,gluten-free)

This is a quick, easy healthy breakfast that can be prepared in advance

Ingredients for 1 serving:

• 1/2 cup oats
• 1 teaspoon wild blueberry powder
• 1 teaspoon baobab powder
• 1/2 cup water
• Strawberries
• Blueberries

Instructions:

1. Mix all the dry ingredients together with the water in a jar and leave in fridge overnight.
2. In morning add the fresh fruit just before serving.

RECIPE: WILD BLUEBERRY OAT PANCAKES (vegetarian, gluten-free)

Ingredients (makes 6-8 large pancakes):

Gluten-free oat pancakes:

• 1 cup of oats
• 1 egg or 1 tablespoon chia seeds mixed with 3 tablespoons of water
• 1 cup of almond milk
• 1 tablespoon of blueberry powder
• 1 tablespoon of coconut sugar
• 1 teaspoon of baking powder
• 1/4 teaspoon of salt
• 1 teaspoon of vanilla extract
• 1 tablespoon of rapeseed oil
• 1/2 cup of blueberries

Toppings:

• Sliced strawberries
• Soya yoghurt

Instructions:

1. Place all the pancake ingredients (except for the blueberries) in a blender and mix until smooth.
2. Ladle the pancake batter in to heated frying pan that has been wiped with the rapeseed oil. Once you have flipped the pancake, immediately add a few blueberries on top and finish cooking.
3. Layer the pancakes with the chopped strawberries and yoghurt.

Wild Blueberry organic powder, 100g, £9.00 nordicsoul.co.uk