Indulge in Fresh Berries This Summer With These 11 Recipes

1. Place chia seeds in a large glass bowl.
2. In a blender, combine water, almond butter, dates, vanilla, cardamom, and salt, and blend until smooth. Pour blended ingredients over chia seeds and stir well.
3. Cover chia mixture with a clean towel or lid, and allow to rest for 15 minutes. You can also chill the mixture in the fridge. The chia seeds will plump into a pudding-like texture.
4. Once the pudding is set, stir and spoon into individual bowls. Top with fresh berries and coconut.

Tip: Don’t care for the tapioca-like texture? Blend the finished pudding for a smoother consistency. You can also make the pudding with 2 cups of Thai coconut milk, instead of the almond mixture, for a rich, unsweetened version.

1. Preheat the oven to 375 degrees F.
2. Combine the oats, ¼ cup of sugar, almond flour, baking soda, and a pinch of salt in a food processor and pulse. Add the butter and pulse until combined. Move to a bowl and mix in the chopped almonds.
3. Mix the remaining ½ cup sugar, the blackberries, orange zest, orange juice, cinnamon and a pinch of salt, and arrange in a baking dish.
4. Spread the crumble mixture on top of the berries.
5. Bake for 35 to 40 minutes, until golden and bubbly.
6. Serve alone, or with vanilla or almond ice cream.

1. Add the oats, chia seeds, almond milk, coconut yogurt, dairy-free cream cheese, lemon juice, and sea salt to a bowl and stir gently to combine.
2. Transfer the mixture to a mason jar, top with blueberries, and refrigerate overnight.

1. Combine the oats, yogurt, honey, apples, and mixed fruit in a bowl.
2. Divide the porridge evenly among six 8-ounce Mason jars, cover with lids, and refrigerate overnight.
3. The next morning, garnish the porridge with the reserved fresh fruit and enjoy.

1. Preheat the oven to 375 degrees F.
2. For the filling, combine the ingredients in a large bowl and toss to coat. If adding sweetener or lemon, start by tasting the raw fruit. If it’s tart, add 1 tablespoon sweetener. If it’s a bit lackluster, add a squeeze of lemon, then taste again, adding more lemon or sweetener if necessary. Transfer to a 9-x-13-inch baking dish. Set aside.
3. For the topping, combine the dry ingredients in a large bowl. Cut the cold butter or coconut oil into small pieces and add them into the bowl. Using your hands, rub the butter into the flour mixture until it resembles lumpy sand. Scatter the mixture in an even layer over the fruit.
4. Bake until the fruit is soft and bubbling and the topping is crisp, about 40 minutes.

Tips: Small berries can be thrown in whole; larger ones, like strawberries, are better cut in half. Stone fruits, like plums, peaches, and apricots, need to be pitted and sliced into bite-sized pieces. You can also use frozen fruit, as long as you thaw it first and drain the liquid. You might try adding a little vanilla, ginger, or grated citrus zest to the fruit for added zing. Or use some “pie spices” like cinnamon, allspice, and cardamom in the topping.

1. Place the apple juice, honey, and berries in a blender. Secure the lid and blend until smooth and thick.
2. Serve immediately, or transfer to an airtight container and store in the freezer for up to one week.
3. Let frozen sorbet soften in the refrigerator for 20 minutes before serving if it’s hard to scoop.

1. Preheat the over to 350 degrees F.
2. Toss the raspberries and plums with the potato starch, lemon zest, lemon juice and honey, and spread into a 1-quart baking dish or pie plate.
3. In a food processor, blend 1 cup rolled oats with brown sugar, cinnamon and butter until it can be compressed into a crumble. Pulse in the pecans and gently stir in the remaining ½-cup rolled oats.
4. Spoon topping over the fruit and bake at 350 degrees F for 25 to 30 minutes.
5. Serve warm or at room temperature and top with crème fraîche, whipped cream or ice cream, if desired.

Tips: Other types of fruit, such as apples, peaches and nectarines, also work well in this recipe. Try subbing in maple syrup for the brown sugar.

1. Set up molds or small paper cups.
2. Place the raspberries and bananas in a blender. Secure the lid and blend on high until smooth, scraping down the sides as needed. The mixture should be thick enough to support a wooden craft stick (if not, add a little more banana).
3. Add a handful of blueberries after blending for playful polka dots.
4. Pour ¼-cup portions into the pop molds. Insert craft sticks. Freeze until firm (about 6 hours).

1. Preheat the oven to 325 degrees F.
2. In a medium mixing bowl, add the oats, walnuts, almonds, and cinnamon and stir to combine. Add the melted coconut oil and honey and stir until thoroughly coated.
3. Spread the granola mixture on a small sheet pan lined with parchment paper and bake for about 20 minutes, longer if you prefer your granola to be more toasted.
4. When you remove the granola from the oven, do not stir it, but rather allow it to cool completely (about 30 minutes). The granola will continue to clump as it cools.
5. Once the granola has cooled, add a small layer of yogurt to the bottom of a glass — each parfait will use ½ cup of the yogurt in three layers, so split accordingly. Then, layer ¼ cup of blueberries, another layer of yogurt, and a layer of strawberries or raspberries. Top with the final layer of yogurt and 1 to 2 tablespoons of granola.

1. Preheat the oven to 350 degrees F.
2. Toss together the fruit, sugar, and potato starch in a 1-quart baking dish.
3. Blend the sunflower seeds with the maple syrup, salt, and cinnamon in a food processor until smooth. Pulse in the rolled oats and flaxseeds.
4. Crumble the seed topping over the fruit and bake for 25 to 30 minutes until filling is bubbling and the topping is browned.

Tip: Cut down on the sugar by using all berries and skipping the rhubarb.