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It’s true, fresh berries are the best especially when they’re in season. No one can resist those plump, juicy, and absolutely delicious fresh berries!
The problem is, fresh berries can be difficult to come by. Also, some of us may not be residing in areas where berries grow, so it’s not easy to get them fresh.
Most of the time, when we do get a hold of fresh berries, we end up eating them straight up. A few of us would think adding them into recipes would be a waste of great fruit.
This is why in this blog, we will talk about freeze-dried berries and how you can make the most of them.
Why Freeze-Dried Berries?
The number one reason is that freeze-dried berries are the most practical and economical option! One ounce of freeze-dried berries is equal to eight to ten ounces of fresh ones, and they can last longer in your fridge or storage.
The best freeze-dried berries are picked when they’re freshest so you get the best flavor. This way, you also don’t lose all the vitamins and essential nutrients. It’s like you’re cooking with fresh berries too!
Freeze-dried berries and other freeze-dried fruits can be used in different recipes. You can use them as a simple topping for your yogurt, pudding and cereal. They can be mixed into recipes like granola, pancakes, and trail mixes too!
If you want something a bit more complex, freeze-dried berries and other freeze-dried fruits are just as good as fresh ones when added to baked goods, jellos, no-bake treats, and gummies.
Here are our top ten recipes for freeze-dried berries! Enjoy!
Gluten-Free Blueberry Balsamic Cookies
While it sounds like a strange combination, the balsamic vinegar leaves a delightful tang. It contrasts perfectly with the sweetener and the frozen blueberry powder!
These cookies can be prepared in no time for sudden visitors or for a late-night sweet tooth.
To start, preheat the oven to 350 and line a baking sheet with parchment paper.
Combine 1 ⅔ cup of gluten-free flour, ⅓ cup freeze-dried blueberries, 1 tsp baking soda, and ½ tsp himalayan salt in a large bowl.
In a smaller bowl, mix together ⅔ cup coconut sugar, ⅓ cup melted coconut syrup, ¼ cup balsamic vinegar or lemon juice, and 1 egg until emulsified.
Combine wet and dry ingredients in the bigger bowl. Then, drop the dough into the baking sheet by the spoonful, slightly flattening each one with your palm.
Bake in the preheated oven for 12 minutes or until edges are golden. Let it cool a bit and serve!
Raw Coconut Butter Berry Bites
This no-bake treat is super addictive! It’s one of the best uses for your freeze-dried berries.
In a food processor, combine one cup coconut butter, 2 tablespoons mixed berry powder, 1 tablespoon of honey or maple syrup, ½ tsp vanilla extract, and 1 tsp. lemon zest.
Divide into molds or spread across a thin tray then freeze for at least an hour. You can eat them once the mixture has set, but make sure to keep them frozen!
Gluten-Free Blueberry Almond Cake
A beautiful purple cake without artificial colors, grains, or gluten? Yes! It’s possible.
Preheat the oven to 350 degrees fahrenheit and line a round cake pan (8” or 9”) with parchment paper.
Combine 8 tablespoons of room temperature butter and ¾ cup coconut sugar in a stand mixer with a paddle attachment. Add 4 eggs, one at a time, until combined. Add 1 teaspoon vanilla.
Beating on low until combined, add 1.5 cups almond flour, ½ cup coconut flour, ½ cup freeze-dried blueberries, ½ tsp Himalayan Salt, and 1 tsp baking soda.
Pour the mixture into the lined baking pan and bake for 30-35 minutes. Once cooled, transfer to a serving plate.
Berry Meringue & Chocolate Tarts
This grain-free & gluten-free snack is perfect for berry + chocolate lovers! A chocolate tart “crust” is filled with delicious mixed berry meringue.
To make the crust, mix in a bowl 1 cup almond flour, ½ cup fine coconut flakes, 2 tbsp cacao powder, 2 tbsp raw honey, 2 tbsp coconut oil, and 1 whole egg.
Grease a muffin tray or small tart tins and spoon the mixture evenly into each section. Press it down with a spoon to form the crust. Bake for 8 minutes in an oven preheated to 350 degrees.
For the meringue, process the coconut sugar so it turns into 6 tbsp of fine powder. Whisk 3 room temperature egg whites until a glossy peak forms and slowly add in the coconut sugar, 1 tbsp freeze-dried berries powder, and ½ teaspoon cream of tartar or lemon juice.
Then, spoon or pipe the meringue into your prepared crusts. Reduce the oven temperature to 320 and place the tray in the oven. Once the tip of the meringue browns, it’s done!
Allow to cool before removing from the muffin tin and serve with a smile.
Raspberry Jello
Jello is a dessert everyone would love, but the ones from a box are full of unhealthy ingredients. This version has no white sugar or artificial colorings!
Whisk together 2 cups of organic apple juice, ½ cup freeze-dried raspberry powder, and ¼ cup organic coconut syrup. Bring to a light bowl and cover, stirring occasionally.
In a bowl, add the gelatin and the hot liquid. Whisk until gelatin is completely dissolved then pour into a mold. Chill for at least three hours until set and then serve!
Strawberry Sugar Scrub
This isn’t an edible recipe but this body scrub is an out-of-this-world sensory experience!
Simply whisk together 3 cups of the best freeze-dried strawberries (processed until it’s powdered) and 1 cup granulated sugar. Add ¼ cup of vegetable glycerin or olive oil and 3 drops of lime essential oil.
Vegetable glycerin creates a drier scrub while olive oil will make it oily and moist.
Cacao Raspberry Almond Bark
Making this with raw cacao powder and raw cacao butter is healthier than just melting store-bought chocolate. Since this recipe uses freeze-dried berries, it can stay fresh at room temperature!
In a double boiler, melt 1 cup raw cacao butter then add ½ cup coconut syrup until thoroughly mixed. Gradually whisk in ½ cup raw cacao powder until well-combined.
Remove from the heat and let sit for 10-15 minutes. Stir in 1 cup freeze-dried raspberries and 1 cup dehydrated almonds until evenly combined.
Finally, pour the mixture into a lined cookie sheet. Flatten the mixture and harden in the refrigerator. Once set, cut into pieces and serve!
Freeze-Dried Raspberry Jam
Yes, you can make jam with freeze-dried berries! In a saucepan, over medium heat, simmer 1 cup freeze-dried raspberries, ¼ cup coconut syrup, 1 cup water, and 1 pinch himalayan salt.
Remove from heat once combined and stir in 3 tbsp low sugar pectin. You can then seal the jam in sterilized jars for long-term storage or immediate use!
Blueberry Muffins
Who doesn’t love beautifully colored treats? This one is naturally colored with freeze-dried blueberry powder. Plus it’s so easy, kids would have fun helping too.
Preheat the oven to 375. Sift together 2 cups of organic flour, 1 cup freeze-dried powdered blueberries, 2 tsp baking soda, and ½ tsp himalayan salt. Set aside.
Whisk together 2 eggs, 1 cup pure maple syrup, ½ cup coconut milk, and ½ cup melted coconut oil. Combine the wet and dry ingredients until well-incorporated then pour into greased muffin tins. Each cup should only be ¾ full.
Bake for 15-18 minutes or until an inserted toothpick comes out clean. Remove from the oven and cool in the pan for 5 minutes before cooling completely on cooling racks.
This would keep well in an airtight container for up to three days!
Mixed Berry Gummies
Last but not the least recipe on this list is quite similar to our healthy raspberry jello. Simply warm 2 tbsp mixed berry powder and 1 cup white grape juice in a small saucepan.
Then, add gelatin one tablespoon at a time, whisking quickly after each one. You will use 3.5 tbsps. of sustainably sourced beef gelatin for this recipe.
Finally, pour the mixture into molds and freeze for 15-20 minutes until set.
And you’re done! Which of these freeze-dried berry recipes would you love to try first?
