Recipe Employee Recipe: Jael & Janya’s Blueberry Raspberry Betty
Part of our BC Betty Recipe Challenge
August 27, 2024
What is the
BC Betty
Recipe Challenge?
We asked Silver Hills Bakery employees to swap their favourite
BC-grown summer fruit and sprouted breadcrumbs into our
Easy Apple Rhubarb Betty Dessert and make it their own.
From our bakery family to yours, here’s one of our team’s BC Betty dessert recipes!
When Jael read about the BC Betty Recipe Challenge in our employee newsletter, The Slice, she couldn’t resist asking her best friend at work—Janya—to team up.
Janya and Jael soon got caught up in the excitement of the project. Together, they bounced ideas of each other, planned and divided responsibilities based on complementary skills, and created their first BC Betty recipe prototype.
Although Jael works at Silver Hills Bakery and Janya works at The Sprouted Oven—our Abbotsford retail store where they first became friends—the pair worked through differences of opinion to tweak their recipe together until it was just right.
The result? A Blueberry Raspberry Sprouted Breadcrumb Betty recipe as vibrant as they are, topped with a homemade coconut milk ice cream as sweet and rich as the friendship that created this dish.
Check out the rest of our
BC Betty Recipe Challenge collection:
Ingredients
For the Blueberry Raspberry Fruit Base:
- 3 cups BC (or local) raspberries (fresh or frozen)
- 3 cups BC (or local) blueberries (fresh or frozen)
- ¼ cup coconut sugar (Jael and Janya used organic)
- ⅛ cup chia seeds
- 1 tsp vanilla
- 2 tsp cinnamon
For the Sprouted Breadcrumb Betty Topping:
- 4 slices Silver Hills Sprouted Bakery Organic Soft Wheat bread , crusts removed (or try it with Omegamazing)
- ¾ cup rolled oats (Jael and Janya used One Degree Organics sprouted rolled oats)
- 4 Tbsp plant-based butter , softened
- ¼ cup coconut sugar (Jael and Janya used organic)
- 1 tsp vanilla extract
- 1 cup pecans
- ½ cup shredded coconut
- 1 tsp cinnamon
BONUS: Homemade Vegan Vanilla Ice Cream (ice cream maker required):
- 4 cups coconut milk (1 × 1 litre carton or 2 ½ cans (400 ml / 14 fl oz of full fat coconut milk, (not non-dairy coconut beverage))
- ½ tsp stevia
- 1 tsp vanilla extract
Featured Product Soft Wheat
Instructions
For the Blueberry Raspberry Betty Dessert:
- Preheat the oven to 350℉. Place all the fruit base ingredients in a a medium bowl and toss until well combined. Transfer into a greased baking dish and once the oven has been fully preheated, bake uncovered for 20 minutes.
- Meanwhile, tear the bread slices into the bowl of a food processor and add the coconut sugar, oats, vanilla, and cinnamon. Pulse until very fine and all ingredients are evenly incorporated.
- Let butter stand on the counter until softened. Add to the sprouted breadcrumb betty topping mixture and blend until combined. Finally, add coconut and pecans and pulse until coarsely chopped for texture.
- Once the fruit has baked for 20 minutes, add topping and bake for about 20 more minutes, or until browned and crispy on top. Serve warm and top with plant-based ice cream.
For the Homemade Vegan Vanilla Ice Cream:
- Prepare / pre-freeze the bowl of an ice cream maker according to your appliance’s directions.
- Empty a large carton (or measure 1 litre canned) coconut milk into a bowl. The coconut milk will be separate from the coconut cream/fat at room temperature. Whip coconut milk using a hand- or stand-mixer (or whisk vigorously by hand) until coconut milk thickens and soft peaks form. If not using immediately, put whipped coconut milk in the fridge to chill, otherwise continue with step 3.
- Add the stevia and vanilla and whisk to combine. Adjust to taste.
- Pour mixture into the frozen ice cream maker bowl. Turn on your ice cream maker and process for about 20 – 30 minutes, or until ice cream is thick and scoopable (like soft serve).
- Serve immediately with warm Blueberry Raspberry Sprouted Breadcrumb Betty Dessert.
