Wild Wonderland Recipe Book
Want to make your holiday recipes the blueberriest? Pick Wild!
Wild Blueberries are wildly different from the regular blueberries you find
in the produce section. Don’t be fooled by their small size – these tiny
berries have more intense blueberry flavor and double the antioxidants
of regular blueberries! Born of the thin, glacial soils of Maine, Eastern
Canada and Quebec, these tiny, potent, wild berries will turn all of your
holiday dishes into a wild wonderland of deliciousness.
There’s no better place to start than with this collection of exclusive
Wild Blueberry holiday recipes from renowned food bloggers
Regan Jones, RD, Alisa Fleming and Hannah Kaminsky.
It’s the most f lavorful
time of the year.
Pick up some Wild Blueberries in your frozen
fruit section, and express your Joy to the Wild.
See the difference
2 cups frozen Wild Blueberries, slightly thawed
8 cups apple cider
1/2 cup firmly packed light brown sugar
1 (1-inch) piece peeled fresh ginger
1 tablespoon whole cloves
1 tablespoon whole allspice
1 tablespoon cardamom pods
2 cinnamon sticks
1 vanilla bean, split
Garnish: Wild Blueberries, thawed
Pulse Wild Blueberries in a blender or food processor until chopped,
stopping to scrape down sides.
Combine processed Wild Blueberries and remaining ingredients in a large
saucepan. Bring just to a boil; reduce heat to low and cook for 2 hours.
Strain cider, discarding pulp and spices. Serve warm.
Spiced Wild Blueberry C ider
Makes 6 to 8 servings
Regan Jones, RD | Blog: Healthy Aperture (healthyaperture.com)
Regan Jones is a registered dietitian and founder of Healthy Aperture, Fit-Framed, The RecipeReDux and RDs4Disclosure.
Jones began her career as an Assistant Editor at Cooking Light and Weight Watchers magazines and has been featured
in hundreds of television and radio segments nationwide. Self-described as a “registered dietitian by education and food-
lover by birth,” she enjoys reading, running and writing for The Healthy Aperture Blog. When not behind the computer or
camera, you can find her enjoying life’s little indulgences from her home in Georgia with her husband and two young sons.
For more Wild Blueberry recipes visit wildblueberries.com
Wild Blueberry Snowbal ls
Preheat oven to 350°.
Process almonds in a food processor until very finely chopped. Add oats,
flour and salt and process until mixture resembles coarse meal; pulse in
Wild Blueberries just until chopped.
Beat Greek yogurt and butter at medium speed with a heavy-duty electric stand
mixer until creamy. Gradually add vanilla and 11/4 cups powdered sugar,
beating well. Add Wild Blueberry mixture, beating just until blended.
Shape dough into 1/2-inch balls, and place on parchment paper-lined
baking sheets.
Bake at 350° for 12 to 15 minutes or until edges are lightly browned. Cool on
baking sheets 2 minutes. Transfer to wire racks, and cool 10 minutes. Roll cookies
in powdered sugar.
Makes about 3 dozen cookies
1 (12-ounce) bag slivered almonds
1 cup old-fashioned oats
1/2 cup all-purpose flour
1/4 teaspoon salt
11/2 cups frozen Wild Blueberries
1/2 cup Greek yogurt
1/4 cup butter, softened
1 teaspoon vanilla extract
11/4 cups powdered sugar
Parchment paper
Powdered sugar
Regan Jones, RD | Blog: Healthy Aperture (healthyaperture.com)
Regan Jones is a registered dietitian and founder of Healthy Aperture, Fit-Framed, The RecipeReDux and RDs4Disclosure.
Jones began her career as an Assistant Editor at Cooking Light and Weight Watchers magazines and has been featured
in hundreds of television and radio segments nationwide. Self-described as a “registered dietitian by education and food-
lover by birth,” she enjoys reading, running and writing for The Healthy Aperture Blog. When not behind the computer or
camera, you can find her enjoying life’s little indulgences from her home in Georgia with her husband and two young sons.
For more Wild Blueberry recipes visit wildblueberries.com
In a blender, puree the Wild Blueberries and water or milk alternative until smooth.
Divide the eggs, placing the yolks in a mixing bowl and the whites in a separate mixing
bowl. Blend the egg yolks for about 1 minute. Add 1/4 cup of the sugar and blend until
dissolved. Blend in the coconut cream, bourbon (if using), vanilla, and nutmeg. Add the
Wild Blueberry puree – if desired, pour it through a sieve into the mixing bowl to
remove any large pieces. Blend until smooth. Whip the egg whites with the remaining
2 tablespoons sugar, using a blender or whisk, until frothy (thinner) or stiff peaks just
begin to form (thicker). Fold or briefly blend the egg whites into the mixture. Chill until
ready to serve. Garnish with ground cinnamon.
Egg-Free/Vegan: Omit the eggs, and grind 1/3 cup raw cashews in a spice grinder.
Increase the water or milk alternative to 11/3 cups and the coconut cream to 11/3 cups.
Place all ingredients in a blender and puree until smooth. This will thicken upon standing.
For a thinner and nut-free option, omit the cashews, and increase the water and coconut
cream to 11/2 cups each. For vegan and non-GMO, be sure to use organic sugar.
Sugar Alternative: For an unrefined beverage, use agave nectar in place of the sugar.
Wild Blueberry Egg Nog
Makes 4 servings
11/3 cups frozen Wild Blueberries
1 cup water or milk alternative
(almond, coconut or rice)
4 large organic eggs
(see below for egg-free option)
1/4 cup + 2 tablespoons sugar
(see below for options)
1 cup coconut cream or
full fat coconut milk
1 to 3 ounces bourbon, optional
11/2 teaspoons vanilla extract
1 teaspoon nutmeg
Cinnamon, for garnish
AlisA Fleming | Blog: GoDairyFree.org
Alisa Fleming is the founder of GoDairyFree.org, one of the most popular dairy-free websites with approximately
2 million visitors per year. She is the senior editor for Allergic Living magazine, and ambassador for the natural food
community, and the author of the best-selling dairy-free book, “Go Dairy Free: The Guide and Cookbook for Milk
Allergies, Lactose Intolerance, and Casein-Free Living.” Alisa lives a dairy-free lifestyle, but her expertise spans many
areas of the special diet community, including gluten-free and cooking for multiple food allergies.
For more Wild Blueberry recipes visit wildblueberries.com
Preheat oven to 350°F and grease and flour a 9x13-inch baking dish.
Place the frozen Wild Blueberries and 2 tablespoons flour in a medium bowl and toss to evenly
coat. Place the remaining 3 cups flour in a large bowl, and whisk in the baking soda, cinnamon,
ginger, nutmeg, and salt. In a mixing bowl, blend the sugar, oil, egg, molasses, and vinegar until
smooth. Stir in half of the flour mixture, followed by the water, and then the remaining flour mixture.
Do not over mix; a few small lumps are okay. Gently stir in the Wild Blueberries with any residual
flour. Pour the batter into your prepared baking pan, making sure to scrape out as much as you
can. Bake for 40 to 45 minutes, or until a toothpick inserted in the center of the cake comes out
clean. Let cool before cutting into slices. Plate and sift powdered sugar over top of each piece.
Sugar Alternatives: For a mellower unrefined sweetness, replace the sugar with coconut / palm
sugar. I recommend grinding the coconut sugar to a powder in a spice grinder prior to adding it
to your recipe.
Egg-Free/Vegan: Omit the eggs, increase the water to 11/2 cups, and blend 1 tablespoon egg
replacer (such as Energ-G) and 2 tablespoons cornstarch in with the wet ingredients until smooth.
For vegan and non-GMO, be sure to use organic sugar or the coconut sugar alternative.
Wild Blueberry Gingerbread
Makes 18 servings
11/2 cups frozen Wild Blueberries
3 cups + 2 tablespoons all-purpose
or white-wheat flour, divided
11/2 teaspoons baking soda
(11/4 teaspoons above 3000 ft;
1 teaspoon above 6000 ft)
11/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
3/4 teaspoon salt
11/2 cups sugar (see below for options)
3/4 cup rice bran, grapeseed, or canola oil
2 large eggs (see below for egg-free option)
6 tablespoons blackstrap molasses
11/2 tablespoons apple cider vinegar
1 cup + 2 tablespoons water
Powdered confectioners’ sugar, for topping
For more Wild Blueberry recipes visit wildblueberries.com
AlisA Fleming | Blog: GoDairyFree.org
Alisa Fleming is the founder of GoDairyFree.org, one of the most popular dairy-free websites with approximately
2 million visitors per year. She is the senior editor for Allergic Living magazine, and ambassador for the natural food
community, and the author of the best-selling dairy-free book, “Go Dairy Free: The Guide and Cookbook for Milk
Allergies, Lactose Intolerance, and Casein-Free Living.” Alisa lives a dairy-free lifestyle, but her expertise spans many
areas of the special diet community, including gluten-free and cooking for multiple food allergies.
Savory Wild Blueberry-
Sage Jam
Makes 8-10 Servings
HannaH KaminsKy | Blog: BitterSweet (bittersweetblog.com)
Hannah Kaminsky is the author of “My Sweet Vegan,” “Vegan a la Mode,” “Vegan Desserts,” and “Easy as
Vegan Pie” and the creator of the award-winning BitterSweetBlog.com. She is a baker, a writer and a
photographer. In addition to authoring cookbooks, she contributes regularly to VegNews, Allergic Living and
Laika magazines. She has won accolades from Bravo, VegNews, the Well Fed Network and many others.
For more Wild Blueberry recipes visit wildblueberries.com
Set a medium saucepan over moderate heat and sauté the diced onion in
olive oil until softened and aromatic; about 8-10 minutes. Add the sage,
frozen Wild Blueberries, vinegar, salt, pepper, and nutmeg if desired. Mix to
combine and cook, stirring periodically, until the Wild Blueberries have mostly
burst and their juices have reduced. This should take about 15-20 minutes.
Use the side of your spoon or spatula to lightly mash the berries to break
them down further.
Mix together the arrowroot and water separately to create a slurry before
adding it to the pan. Stir thoroughly and cook for just a minute or two longer
until the mixture has visibly thickened. Let jam get to room temperature before
either storing in a glass container or serving.
2 tablespoons olive oil
1 small red onion, finely diced
2 tablespoons minced fresh sage
3 cups (about 15 ounces)
frozen Wild Blueberries
2 tablespoons balsamic vinegar

1/2 cup apple cider or
unfiltered 100% apple juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Pinch ground nutmeg, optional
2 teaspoons arrowroot
1 tablespoon water
Savory Wild Blueberry-
Sage Crostini
Makes 8-10 Servings
For the pistachio ricotta, rinse and drain the soaked pistachios before placing
them in the bowl of your food processor, along with the optional garlic, vegan
yogurt, lemon juice, nutritional yeast, parsley, and salt. Pulse to begin breaking
down the nuts, pausing to scrape down the sides of the bowl with your spatula to
ensure that everything is getting incorporated. Continue pulsing until the mixture is
fairly smooth, but not completely. You want to have a bit of texture left to it, like the
small curds in ricotta.
To assemble, smear a thick layer of the pistachio ricotta on top of a piece of
toasted baguette, and spoon a dollop of the Wild Blueberry-sage jam (see recipe
on page 6) over that. Sprinkle lightly with pistachios and just a few leaves of sage
each. Repeat with the remaining ingredients and serve immediately.
1 cup shelled pistachios,
soaked for 2 hours
1 clove garlic, optional
1 6-ounce container greek-style
plain vegan yogurt
1 tablespoon lemon juice
2 tablespoons nutritional yeast
1 tablespoon chopped parsley
1/2 teaspoon salt
1 multigrain baguette, cut into
1/2-inch slices, toasted
1/4 cup shelled pistachios,
toasted
Small fresh sage leaves
Dollop of Wild Blueberry sage jam
HannaH KaminsKy | Blog: BitterSweet (bittersweetblog.com)
Hannah Kaminsky is the author of “My Sweet Vegan,” “Vegan a la Mode,” “Vegan Desserts,” and “Easy as
Vegan Pie” and the creator of the award-winning BitterSweetBlog.com. She is a baker, a writer and a
photographer. In addition to authoring cookbooks, she contributes regularly to VegNews, Allergic Living and
Laika magazines. She has won accolades from Bravo, VegNews, the Well Fed Network and many others.
For more Wild Blueberry recipes visit wildblueberries.com
Wild Blueberry-
Chai Hot Chocolate
Combine the non-dairy milk of your choice with the black tea in a medium saucepan.
Set over medium heat and bring just to the brink of boiling. Before the bubbles become
too lively, turn off the heat, cover, and let stand for 20-30 minutes to infuse, depending
on how strong you want the tea. Strain out the spent leaves, discard, and return the milk
tea to the stove, setting aside 1/2 cup.
Place the 1/2 cup of liquid that you removed in a blender along with the thawed
Wild Blueberries. Blend thoroughly on high speed for at least 3-4 minutes, until
completely smooth. If your blender doesn’t have much power, strain the puree before
adding it to the saucepan as well.
Vigorously whisk in all the spices, being careful to break up any clumps before turning the heat
back on to medium-low. Add the chocolate, stirring gently but continuously until the chips have
melted and the entire mixture is piping hot. Incorporate the agave, to taste.
Carefully pour into three small mugs, and enjoy!
Makes 3 Servings
21/2 cups unsweetened non-dairy milk
1 tablespoon black tea leaves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
11/2 cups frozen Wild Blueberries,
thawed
4 ounces (3/4 cup) semi-sweet
chocolate chips
2-3 tablespoons light agave nectar
HannaH KaminsKy | Blog: BitterSweet (bittersweetblog.com)
Hannah Kaminsky is the author of “My Sweet Vegan,” “Vegan a la Mode,” “Vegan Desserts,” and “Easy as
Vegan Pie” and the creator of the award-winning BitterSweetBlog.com. She is a baker, a writer and a
photographer. In addition to authoring cookbooks, she contributes regularly to VegNews, Allergic Living and
Laika magazines. She has won accolades from Bravo, VegNews, the Well Fed Network and many others.
For more Wild Blueberry recipes visit wildblueberries.com
‘Tis the season
to go Wild!
For more recipes and other good stuff,
visit wildblueberries.com