“How do I eat sea buckthorn berries?” It’s a common question! Although more sea buckthorn food products are being introduced into the Canadian market all the time, and sea buckthorn is becoming increasingly popular in u-picks and for home growing, many people do not know how to prepare and cook with sea buckthorn fruit. Get acquainted with this delicious, healthy berry by trying out these recipes!
Sea Buckthorn Berry Muffins
2 tsp (5 ml) baking powder
½ cup (125 ml) granulated sugar
Pinch of salt
½ cup (125 ml) sea buckthorn berries, fresh or frozen, washed and destemmed
1 egg, beaten
¼ cup (63 ml) butter, melted
½ cup (125 ml) milk
Preheat oven to 350°F (140°C). Place parchment liners in a 12 cup muffin pan.
Mix together flour, baking powder, sugar and salt in a medium bowl. Add sea buckthorn berries and mix to coat.
In a separate small bowl, mix together egg, butter, and milk. Make a well in the centre of the dry ingredients and pour in the liquid ingredients. Stir just until combined. Pour batter into prepared muffin pan. Bake for 15 minutes.
Note: Because sea buckthorn berries are used whole in this recipe, be prepared for a few crunchy seeds. You can use berry purée if you wish to avoid the seeds.
If you’re looking for more ways to use sea buckthorn berries and leaves in cooking, Sheryl Normandeau’s e-book Sea Buckthorn Bounty: Recipes (available at Amazon.ca) features 50 tested recipes, including beverages, desserts, salads, sauces, and preserves. Many of the recipes are dairy- or gluten-free and vegetarian.
Sea Buckthorn Quinoa Salad
1 1/2 cups (375 ml) cooked quinoa, cooled in refrigerator
2 green onions, diced
3 tbsp (42 ml) fresh chives, chopped
1/4 cup (63 ml) fresh parsley, chopped
2 tbsp (28 ml) almonds, toasted and chopped
1 tbsp (14 ml) sesame seeds, toasted
2 tbsp (28 ml) raw sunflower seeds
1/4 cup (63 ml) dried sweetened cranberries
1/4 cup (63 ml) sea buckthorn puree
2 tbsp (28 ml) olive oil
2 tsp (10 ml) honey
Salt and pepper, to taste
Heat a small non-stick frying pan on low heat and add sesame seeds. Toast for 2 minutes, stirring frequently, until golden brown. Remove seeds to small dish and set aside.
Add almonds to same frying pan, and toast for up to 5 minutes, stirring frequently, until golden brown. Remove from heat, place on a cutting board, and finely chop.
Mix all of the salad ingredients together in a large bowl.
Mix all of the dressing ingredients in a small bowl. Pour over salad ingredients and combine thoroughly. Serve cold. This salad keeps very well in the refrigerator for up to three days. If desired, the quinoa may be substituted with cooked bulgur or buckwheat.