Recipes
How To Use Haskaps
Welcome to our collection of Haskap Recipes, where vibrant flavor meets wholesome goodness. Haskaps, also known as honeyberries, are a superfood packed with antioxidants and a burst of tangy sweetness. Whether you’re looking to add a unique twist to your baking, create fresh jams and preserves, or enjoy a nourishing treat, these recipes will inspire you to explore the versatile and delightful world of Haskaps.
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Ingredients:
1 ½ cups unbleached flour (375 mL)
1 ½ cups rolled oats (375 mL)
¾ cup chopped almonds (175 mL)
1 cup brown sugar (250 mL)
1 tsp baking powder (15 mL)
½ tsp cinnamon (7 mL)
¼ tsp salt (1 mL)
1 cup unsalted butter, at room temperature (250 mL)
1 ½ cups haskap jam (250–375 mL)
Instructions:
Preheat oven to 375°F (190°C). Grease a 9 x 9-inch (22 x 22 cm) baking pan.
In a large bowl, combine the dry ingredients, excluding the chopped almonds.
Cut in the butter until the mixture becomes crumbly. Set aside 1 cup (250 mL) of the mixture for topping.
Press the remaining crumble mixture evenly into the bottom of the prepared baking pan.
Spread a thin, even layer of haskap jam over the crumble base.
Sprinkle the chopped almonds over the jam, then evenly distribute the reserved crumb mixture on top. Pat down gently.
Bake for 30–35 minutes or until golden.
Allow to cool completely before cutting into squares.
Tip: Haskap can likely be substituted in any recipe that uses raspberries or blackberries.
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Ingredients:
1 cup butter, softened
2–3 heaping tbsp haskap jam
2 tbsp milk
1 tsp vanilla
4 cups icing sugar
Instructions:
Beat the butter in a mixing bowl until creamy.
Add the haskap jam and vanilla, mixing until well combined.
Gradually alternate adding icing sugar and milk, mixing thoroughly after each addition.
Continue until the buttercream is smooth and rich. Adjust consistency if needed:
Add more icing sugar if the mixture is too runny.
Add a small amount of milk if it’s too thick.
This versatile buttercream pairs beautifully with cakes, cupcakes, or pastries!
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Ingredients:
2 cups frozen haskap (500 mL)
2 cups sugar (500 mL)
¼ cup fresh lemon juice (60 mL)
Instructions:
In a medium saucepan, mix the frozen haskap with the sugar. Bring to a boil over medium heat.
Stir in the fresh lemon juice. Continue boiling, stirring occasionally, until the mixture reaches the jam stage.
Skim off any foam or scum that forms on the surface.
To test the jam’s consistency, place a ½ teaspoon (2 mL) of jam on a plate that has been chilled in the freezer. Allow it to cool:
If the jam does not run when you tilt the plate, it has thickened enough.
Once thickened, remove the jam from heat and let it cool before transferring to jars or containers.
This jam is intensely flavored and a little goes a long way. It’s perfect for baking, like in haskap crumble squares, rather than as a spread for toast.
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Ingredients:
6 tbsp butter
6 tbsp coconut oil
½ cup sugar
¾ cup brown sugar
2 large eggs
½ tsp vanilla extract
1 ¾ cups flour
¼ tsp baking soda
1 tsp baking powder
¼ tsp salt
½ cup dried haskap berries
2 cups oats
Method:
Preheat your oven to 350°F (175°C).
In a stand mixer, blend the butter and coconut oil until creamy. Scrape down the sides of the bowl.
Add the white sugar and brown sugar to the mixture, whisking until light and fluffy.
Continue beating as you add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and mix thoroughly.
In a separate bowl, combine the flour, baking soda, baking powder, and salt.
Gradually add the flour mixture to the stand mixer, ⅓ at a time, mixing well after each addition.
Stir in the dried haskap berries on low speed. Gradually add the oats, ½ cup at a time, mixing until well incorporated.
Scoop equal portions of cookie dough onto a baking sheet. Flatten slightly, if necessary.
Bake in the oven for 12 minutes, or until the edges are golden brown.
Serve warm or cold, and enjoy!
Recipe by Kimberly Turner.
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Ingredients:
¾ cup vanilla Greek yogurt
1 tbsp chopped mint
½ cup granola (your favorite)
½ cup Haskapa Compote* or Haskapa Jam
Method:
In a small dish, mix the chopped mint into the yogurt until evenly combined.
In a clear tall glass or portable container, layer the ingredients as follows:
Start with half of the yogurt mixture.
Add a layer of granola (¼ cup).
Follow with a layer of Haskapa Compote or Jam (¼ cup).
Repeat the layers, beginning with the remaining yogurt, then granola, and compote or jam.
If desired, top with an additional tablespoon of yogurt and sprinkle with granola for garnish.
Serve immediately and enjoy this refreshing and nutritious breakfast!
Recipe adapted from Haskapa.
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Ingredients:
¼ cup sugar
2 tbsp cornstarch
1 cup water
1 cup honeyberries
1 tbsp butter
Cream cheese, softened (for spreading)
Method:
In a saucepan, combine the sugar and cornstarch. Add the water and bring to a boil over medium heat.
Boil for 3 minutes, stirring constantly.
Stir in the honeyberries and reduce heat. Simmer for 8–10 minutes.
Stir in the butter until melted and fully combined.
Spread softened cream cheese over the cooked waffles and broil until warm.
Serve the sauce over the cream cheese and waffles for a delicious finish.
Note: Berries are not mixed into the waffle batter, as they tend to burn in the waffle maker.
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Ingredients:
8 oz cream cheese, room temperature
16 oz Greek-style yogurt, room temperature
1 cup sugar
4 large eggs, room temperature
1 tbsp vanilla extract
**Pinch of salt
Method:
Prebake a graham cracker base into a 9-inch springform pan (see recipe below) or use a 9-inch graham cracker pie crust. This cheesecake can also be baked without a crust.
Preheat the oven to 350°F (175°C).
In a food processor, blend the cream cheese, yogurt, sugar, eggs, vanilla extract, and salt until the mixture is smooth and creamy.
Pour the mixture into the prepared pan and bake for 50 minutes, or until the cake is set and jiggles only slightly when gently tapped.
Cool to room temperature before refrigerating.
Serve chilled, and enjoy!
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Ingredients:
For the cake:
1 ½ cups all-purpose flour
¼ cup sugar (evaporated cane sugar)
2 ½ tsp baking powder
½ tsp salt
¼ tsp ground allspice
⅓ cup melted butter
1 large egg
⅔ cup milk
¾ cup honeyberry jam
For the topping:
¼ cup firmly packed brown sugar (or evaporated cane sugar)
2 tbsp flour
1 tbsp butter
¼ cup sliced almonds (sprinkled last)
Method:
Preheat the oven to 400°F (200°C).
Spray an 8- or 9-inch square baking pan with non-stick cooking spray.
In a medium bowl, combine the flour, sugar, baking powder, salt, and allspice.
Add the melted butter, egg, and milk to the dry ingredients, mixing vigorously until well blended.
Pour half of the batter into the prepared pan and spread the honeyberry jam evenly over the batter.
Top with the remaining batter.
In a small bowl, combine the topping ingredients and mix until crumbly. Sprinkle the topping evenly over the coffee cake.
Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
Cool slightly, slice, and enjoy!
Adapted from Smucker’s blueberry coffee cake recipe.
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Ingredients:
6 large egg yolks, slightly beaten
1 cup sugar
½ tsp salt
2 cups 2% milk
2 cups heavy whipping cream
2 tsp vanilla extract
1 cup honeyberries
Method:
In a heavy saucepan, combine the egg yolks, sugar, salt, and milk. Cook over medium-low heat, stirring constantly, just until the mixture is about to boil.
Remove from heat and stir in the cream, vanilla extract, and honeyberries.
Cover the mixture and refrigerate overnight.
Follow the instructions that come with your ice cream maker.
Serve the ice cream topped with additional berries if desired.
Notes:
Frozen honeyberries may be used, but because of their intense flavor, you may want to chop them into small pieces.
For a stronger flavor and color throughout the ice cream, thaw and blend the berries in a blender first, leaving chunks of berries as desired.
This recipe can also work without an ice cream maker: set the covered container (with the refrigerated mixture) outside at 0°F (-18°C) for about 3 hours, stirring once during the freezing process.
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Ingredients:
Honeyberry & blueberry: 2/3 cup sugar to 1 cup berries (could sweeten with much less)
Honeyberry & strawberry: unsweetened (tart like rhubarb)
Blueberry: sweetened
Honeyberry & honey: ¼ cup honey to 1 cup berries
Method:
Choose your fruit combination:
Honeyberry & blueberry for a lively tang with a hint of blueberry.
Honeyberry & strawberry for a tart option similar to rhubarb.
Blueberry for a sweetened fruit leather.
Honeyberry & honey for a naturally sweetened variation.
Blend your chosen berries and sweeteners.
Pour the mixture onto fruit leather trays.
Lightly coat the trays with coconut oil to prevent sticking.
Dehydrate at 130°F (54°C) for 7 hours, or until the fruit leather is fully dried and pliable.
Once done, peel the fruit leather off the trays and cut into desired shapes or roll-ups.
Personal Favorites:
Sweetened honeyberry & blueberry: Maintains a hint of blueberry with a tangy twist.
Honeyberry & honey: A deliciously sweet combination.
Optional: You can add creative toppings or fillings, such as cream cheese, for an extra twist.
