Walk in: Pantone’s Color of the Year 2022, very perished. The color is a blend of blues with purple-red undertones that encompass a cheerful attitude that encourages creativity, expression, and confidence. Knowing that, it’s no surprise that we’ve found ourselves gravitating to the color periwinkle this season in more ways than how we dress, recipes included.
So how can we make our food look and Tastes like it came straight out of a designer’s closet full of peripheries? Using one of nature’s most colorful creations, the humble blueberry. We’ve tried it before in recipes like Blueberry Lemon Happiness Balls and longevity-boosting Blueberry Muffin Energy Bites – and we can say with absolute certainty that we’re ready to taste it all. which is flavored with blueberries. The next step on the blue-colored food train is an anti-inflammatory blueberry bread recipe made with just five simple ingredients. Ready to board?
Why We’re *So* Obsessed With This Anti-Inflammatory Blueberry Bread Recipe
First of all, there’s something so rewarding about making a freshly baked loaf of bread from scratch. It’s like a rite of passage between “yeah, I love to cook” and “I mean, I’m basically a pro”. That being said, if baking bread sounds daunting, we’re here to let you in on a little secret: it’s so much easier than it looks. For example, this blueberry bread recipe by The Delicious Plate requires no fancy equipment or prior bread-making experience – a real win-win in our book.
Besides the ease of baking in this no-knead bread recipe, know that blueberries act as both a natural food coloring and bring major anti-inflammatory benefits to the table. They are packed with antioxidants such as anthocyanins, which are linked to increased longevity.
Anthocyanins are a subcategory of flavonoids, which are a natural plant compound known to help ward off oxidative stress, cardiovascular issues, and neurodegenerative diseases like Alzheimer’s disease. Blueberries are also packed with prebiotic fiber that plays an important role in a balanced gut microbiome. “The fibers of [blueberries] help feed the good bacteria in our gut, helping it to thrive and be healthy. Thus, they help support gut balance and microbiome well-being,” Rachelle Robinettcertified herbalist and founder of Supernaturalpreviously said Well+Good.
And, as if the humble blueberry hadn’t already done enough legwork, this recipe also includes a blend of acai berries, blueberries, black goji extract, maqui berries, and mulberry powder. Unicorn Superfoods rich in antioxidants that help stimulate collagen production and fight free radicals. This blend of berries also helps give the bread its vibrant Very Peri-like hue that is as satisfying to look at as it is to eat.
No-Knead Blueberry Anti-Inflammatory Bread Recipe
Makes 8 servings
2 cups (300 grams) frozen blueberries, thawed
1 tablespoon Unicorn Superfoods Berrylicious mix
3 1/2 cups (425 grams) bread flour plus more for dusting
1/2 tsp dry yeast
1 teaspoon of salt
1 tablespoon of sugar
Water as needed
1. Begin by blending your blueberries and the Berrylicious Blend until smooth. Add water until you have 1 1/2 cups of liquid.
2. In a mixing bowl, add the mixed blueberries, sugar and yeast. Let stand for 10 minutes. Then stir in the flour and salt with a spoon. The dough will be loose and sticky. Cover with plastic wrap and let rise overnight, about 12-13 hours.
3. The next morning, turn on your oven to 450 degrees Fahrenheit. Place a Dutch oven with the lid on in the oven to heat for about 30 minutes.
4. Roll out the dough on a well-floured sheet of parchment paper. The dough will still be sticky, so dust it with flour so it doesn’t stick to your fingers.
5. Gently fold the outer edges of the dough towards the center to form a ball. Turn it over and cover it with a kitchen towel until the Dutch oven is hot.
6. Carefully take out the Dutch oven; it will be very hot. Remove the lid and gently lift the bread with the parchment paper, and place it inside. Cover with lid and bake for 30 minutes. Then remove the lid and bake for another 10 minutes.
7. Let the bread cool for about 30 minutes before slicing.
8. Best eaten fresh, but will keep for about two days. Slice and freeze leftovers to enjoy them longer.
Bread, bread, more bread: