Haskaps are a hearty producing shrub that survives our cold climate. Similar to blueberries in texture and skin, but elongated and slightly sour aftertaste, they’re full of vitamin C and other antioxidant, along with anti inflammatory and immune boosting properties.
Haskaps ripen in waves and from end of June to mid July we harvest them from our little northern orchard we’ve built.
Haskaps are high in pectin and make a lovely thick pectin free jam that I’ve been enjoying making and canning this year. If you’re interested in how I do that you can that tutorial here.
For this recipe, you need:
Haskap berries (blueberries can used instead)
9 by 13 dish
12 eggs
2 cups milk
3 tbsp melted butter
Pinch of salt
1 cup sugar
3 tbsp tapioca starch
1 tsp vanilla
Cinnamon to taste
Preheat the oven to 400F. Butter a 9 by 13 dish then spread berries at the bottom of the dish. I just eyeball how many berries I sprinkle in. For a measurement, about 2-3 cups depending on how many we’ve harvested.
Sprinkle a few tbsps of organic sugar over the berries. You can omit if you’d like to use less sugar though.
In a blender add the eggs, milk, sugar, vanilla, tapioca starch and salt. Blend for a creamy batter and pour over the berries.
I added some cinnamon to the berries before pouring the batter on top. Then sprinkled some cinnamon on top of the batter before putting it in the oven.
Bake at 400F for 45 minutes or until a knife comes out clean. Cool, cut and serve.
You could add a scoop of vanilla ice cream for a dessert. Or buttered toast and home fries for a breakfast. We are healing some gut issues and can’t eat flour so I pair this with a slice of ground beef that I cook as a log and slice, I reheat the slices and slathered them with butter and salt. Sometimes I add some home fries too.
