Recipes

Healthy, not so sweet alternative to chocolate cookies. Filled with fiber, vitamines, minerals, healthy fatty acids and berry polyphenols. Natural colouring agent, bilberry flour, colours the cookies dark brown.

Berry Smoothie

Ingredients:

2.5 dl / 1 cup water
0.5 dl / 3.5 tbsp. cold-pressed bilberry juice
15–30 ml / 1–2 tbsp. chia seeds
30 ml / 2 tbsp.  ground flaxseeds
1 banana
100 ml / ½  cup freeze-dried lingonberries
pinch of good-quality salt

Combine ingredients in a blender. Puree until smooth.

 

Lingonberry cookies
gluten free, milk free, egg free

9 dl oat meal
2 dl cornflour
2 tsp baking powder
2 dl brown sugar
1 tbsp bilberry flour
2 dl water
1 dl rapeseed oil
1 dl lingonberries or cranberries

Mix the dry ingredients and add the water, oil and the berries. Let the mixture rest for a while until it toughens. Mold small cookies on to the baking tray covered with parchment paper. Bake them for 15 minutes in 200 degrees Celcius.

Cranberry-apple sorbet

1 dl apple juice
2 dl sugar
2 egg yolks
1 tbsp cognac
1 tsp cardamon
2 dl cranberry purée
1 dl apple purée
5 dl whipped cream

Boil the apple juice and sugar in the kettle. Beat the yolks in a warm water bath until frothy. Pour the warm sugar-apple juice mixture into the egg yolks as a string and keep on whisking until the mixture thickens. Let the mixture cool down. Whip the cream and spice it with cognac and cardamon. Mix the cranberry purée and apple purée with the egg froth and add the whipped cream. Pour the mixture into round mould. Let the sorbet freeze in the freezer  till the next day. Pour the sorbet on the serving plate. Let it soften a bit for an half an hour before serving. Garnish the sorbet with cranberries or cranberry sauce (4 dl cranberries mixed with 2 dl sugar and 2 dl water).
 

Lingonberry refreshment

300 g watermelon
2 dl lingonberries
2–3 tbsp sunflower or pumpkin seeds or oat bran
1–2 tsp sugar or honey
2 dl milk or soy milk or water

Cut the watermelon into cubes and transfer to a mixing jug. Add the other ingredients and blend with a hand blender until smooth and frothy.

Whipped lingonberry porridge

4 servings
6 dl water
1 ½ dl lingonberries
½ dl sugar
3/4 dl dark semolina

Bring the lingonberries in water to a boil and add the sugar. Pour in the semolina while mixing well. Allow to simmer for approximately 10 min., stirring occasionally. Set aside to cool. Blend with an electric blender until pink and fluffy. Serve as a snack with milk.

Bilberry-oat muffins
Makes 13 muffins

50 g margarine
1 egg
1 dl sugar
1 ½ dl rolled oats
1 ½ dl flour
1 tsp vanilla sugar
1 ½ tsp baking powder
½ dl milk
2 dl bilberries

Melt the margarine. Crack the egg into a bowl. When the margarine has cooled, add it to the bowl along with the sugar and mix. Mix the dry ingredients separately and then add to the egg mixture. Add the milk and mix. Finally, fold frozen or fresh bilberries carefully into the batter. Pour the batter into a muffin tray using two spoons (one to scoop out and pour the batter, one to scrape the batter off the other spoon). Bake at 225°C for 10–15 minutes.

Bilberry soup

1 l water
½ dl sugar or 2 tbsp fructose
2–3 tbsp potato starch
Approx. ½ l bilberries

Measure water, sugar and potato starch into a saucepan. Heat the mixture, stirring continuously, until it thickens. Wait for it to bubble and then add the bilberries. Sprinkle a little sugar on the surface to keep a film from forming. Serve chilled as a dessert or e.g. with porridge.

 

Bilberry pie
Crust:

2.5 dl / 1 cup water or milk
25 g / 0.9 oz yeast
1 tsp. salt
0.5 dl / 3½ tbsp. sugar
1 egg
7–8 dl / 2¾ cups wheat flour
75 g / 2.5 fl oz margarine

Filling:

1.5 l / 5¼ cups frozen or fresh bilberries; slightly mashed
Approx. 1 dl / ½ cup potato flour
2 dl / ¾ cup sugar

Dissolve the yeast in lukewarm water or milk. Add the salt, sugar and egg. Knead the flour into a dough. Mix the dough well, either by hand or using a mixer. Pour the melted margarine into the dough. Knead the dough until it is solid. Roll the dough into a baking tray (Use the remaining dough as strips to form a lattice on top of the filling.) Mix the ingredients for the filling together. Spread the filling evenly onto the dough in the baking tray. Then add the strips of dough to form a lattice. Bake at 175–200 °C for about 30 minutes.

 

Bilberry pancakes
Ingredients:

2 eggs
8 dl / 3.5 cups milk
4 dl / 1½ cups wheat flour
½ tsp. salt
5 dl / 1¾ cups frozen or fresh bilberries
2 tbsp. sugar
2 tbsp. oil or melted butter

Whisk the eggs in a large bowl and add the other ingredients. Last, carefully add the bilberries. Put the pancake mixture in a baking tray lined with greaseproof paper. Bake for about 20 minutes at 225 °C, until the pancake surface turns golden brown.

Note: If using frozen bilberries, mix the berries in 50 ml of potato starch before adding to pancake mixture. Enjoy!

 

Bilberry jam
Ingredients:

1 kg / 2.2 lbs frozen or fresh bilberries
500 g / 1.1 lbs sugar
5 g / 1 tsp. cinnamon
5 g / 1 tsp. allspice
5 g / 1 tsp. ground cloves

Wash the bilberries and put them in a pan with sugar and spices. Simmer on a medium heat for about 30 minutes. Pour the finished jam into jars while the mixture is still hot. You can serve bilberry jam with pancakes and other desserts.

For a stronger taste, you can mix other berries with the bilberries. For example 2 kg bilberries, 1 kg blackcurrants and 500 g sugar.

 

Bilberry and apple salad
Ingredients:

200 g iceberg lettuce
3 apples
1 onion
3–4 dl / 1¼ cups fresh bilberries
2 tsp. dried nettle or other herbs

Dressing:

0.5 dl / 50 ml rapeseed oil
juice of ¼ lemon
pinch of black pepper
½ tsp. gluten-free syrup

Slice the lettuce, apples and onions. Mix together and add the fresh bilberries. Make the salad dressing by mixing the dressing ingredients together. 

 

Avocado and bilberry sauce
Ingredients:

1 peeled and sliced avocado
1.5 dl / ½ cup frozen or fresh bilberries
300 ml water

Whizz the ingredients in a blender until the texture is creamy. You can make a slightly spicier version by adding ginger.

 

Bilberry syrup
Ingredients:

2 dl / ¾ cup frozen or fresh bilberries
1 dl / 100 ml light syrup
zest of 1 lemon
2 tbsp. lemon juice
1 tbsp. corn starch

Heat the berries, light syrup and lemon zest in a pan. Mix the corn starch into the lemon juice and pour the mixture into the pan. Stir continuously. Let the syrup mixture simmer for a few minutes on a low heat until it thickens. You can serve the syrup warm or cold.

 

Lingonberry and cardamom smoothie
Ingredients:

2 dl / 1 cup soy milk
1 dl / ½ cup quark (farmer’s cheese)
1 dl / ½ cup fresh or frozen lingonberries
1 banana
1 tsp. wheat bran
Dash of cardamom

Blend all the ingredients in a blender until smooth. Serve immediately.

 

Lingonberry chutney
Ingredients:

200 g / 7 oz fresh or frozen lingonberries
1 onion, chopped
1 dl / ½ cup sugar
2 dl / 2 cups water
1 tbsp. red wine vinegar
½ tsp. salt
Chilli or approximately ¼ tsp. chilli paste

Simmer the lingonberries, onion, sugar, water, red wine vinegar and salt in a saucepot for about 30 minutes. Blend with a stick blender. Spice up the mixture with chilli or chilli paste to taste. Let cool and divide among clean jars. Twist the lids on the jars and store in the refrigerator. Serve as a condiment with meat dishes.

 

Lingonberry curd
Ingredients:

2 dl / 1 cup fresh or frozen lingonberries
1 ½ dl / ¾ cup gelling sugar
3 egg yolks
75 g / 2.6 oz cubed butter

Purée the lingonberries until as smooth as possible. Pour into a saucepot and mix in the egg yolks and gelling sugar. Heat up until bubbles appear. Lower the heat and continue simmering for about 10 minutes. Let cool in a water bath or in the refrigerator.
Add the butter to the mixture and whip until frothy. Pour into lidded jars and let them set in a cool place for at least two hours.

Excellent as a filling for cakes, macaroons and scones or simply as a toast topping.

 

Vispipuuro (finnish whipped porridge)
Ingredients:

7 dl / 3 cups water
2 dl / 1 cup fresh or frozen lingonberries, crushed
¼ tsp. salt
1 dl / ½ cup sugar
1 dl / ½ cup semolina

Boil the lingonberries in water in a saucepot for about 3 minutes. Strain if desired. Bring the juice back to the boil. Add the salt, sugar and semolina. Bring the porridge to the boil for about 8 to 10 minutes, stirring occasionally. Let cool and whip the porridge until it has a mousse-like consistency.

 

Traditional lingonberry jam
Ingredients:

1 l / 4 cups water
2 kg / 4.4 lb sugar
5 l / 21 cups fresh or frozen lingonberries, rinsed clean

Bring the water to a boil. Mix in the sugar and bring back to the boil. Add the berries. Let boil on low heat, without a lid, for about 30 minutes. Skim the foam from the surface and put up in jars while still hot. Immediately screw the lid on. The jam will be quite runny when warm, but it will become set when it cools down. Store in a cool place. Eat as a condiment with, for example, meat dishes.

 

Lingonberry nut bread
Ingredients:

4 dl / 1 ½ cups apple juice, room-temperature
25 g / 0.9 oz fresh yeast
1 ½ dl / ½ cup dark molasses
1 tsp. salt
2 dl / 1 cup fresh or frozen lingonberries, crushed
70 g / 2 ½ oz walnuts, coarsely ground
9 dl / 3 ½ cups wheat flour
3 dl / 1 cup rye flour 
50 g / 1.8 oz melted butter or margarine

Dissolve the yeast in the apple juice. Add the rest of the ingredients and bring together into a dough. Divide evenly for two greased loaf tins. Let rise under a cloth for about 1 hour. Bake the loaves in a 175 °C/350 °F oven for 30 to 40 minutes. Turn the bread out and let cool. You can also make rolls with this dough, in which case bake in a 225 °C/425 °F oven for about 12 minutes. 

 

Lingonberry frozen parfait
Ingredients:

2 eggs
1 ½ dl / ¾ cup granulated sugar
4 dl / 2 cups heavy cream
3 tsp. vanilla sugar
4 dl / 2 cups fresh or frozen lingonberries

Beat the eggs and granulated sugar together until frothy. Whip the cream in a separate bowl. Purée the lingonberries in a food processor or in a blender. Fold the lingonberry purée, whipped cream and vanilla sugar into the egg mixture. Pour in a cake pan that has been brushed with cold water. Cover with aluminium foil.

Place in the freezer for at least 5 hours. Dip the pan in hot water up to the rim for a moment and turn the parfait out on a serving plate. Garnish with berries as desired.

 

Raw lingonberry and nut porridge
Ingredients:

6 dl / 2 ½ cups almond milk
2 dl / 1 cup hazelnuts
1 dl / ½ cup cashew nuts
1 dl / ½ cup fresh or frozen lingonberries
8 kpl / 8 pcs soft, dried dates, stoned
½ dl / 3 ½ tbsp. rolled oats
2 tbsp. maple syrup
1 tbsp. flaxseeds
1 tsp. ground ginger

Blend all the ingredients in a blender until smooth. Pour the porridge in bowls and leave for at least 15 minutes to set. Sprinkle lingonberries, cocoa nibs and coarsely ground hazelnuts on top.

You can prepare the porridge the night before and have it in the morning when it will be perfectly set.

 

Lingonberry cheesecake
Ingredients:

100 g / 3 ½ oz butter, softened
¾ dl / 3 ½ tbsp. white or brown sugar
1 small egg
2 ½ dl / 1 cup wheat flour
½ tsp. baking powder

Cream the butter and sugar together. Beat in the egg until smooth. Mix in the flour and baking powder. Line a springform pan (approx. 24 cm) with parchment paper. Pat the mixture in the bottom and up the sides of the pan. Set aside in a cool place while you make the filling.

For the filling:                             

250 g / 8.8 oz quark (farmer’s cheese)
200 g / 7 oz plain cream cheese
2 tsp. lemon juice
1 tbsp. potato starch
2 tsp. vanilla sugar
2 eggs, separated
2 dl / 1 cup granulated sugar
2 dl / 1 cup whole lingonberries

Mix the quark, cream cheese, lemon juice, potato starch, vanilla sugar, egg yolks and half the granulated sugar in a bowl until smooth.

In another bowl, beat the egg whites until soft peaks form. Gradually fold in the rest of the sugar. Beat until stiff peaks form and the whites are glossy. The whites should be stiff enough to not fall out of the bowl, even if you turn it upside-down.

Fold the cheese mixture and the lingonberries into the egg whites. Pour into the springform pan.

Bake in a 175 °C/350 °F oven on the lowest rack. After 30 minutes, cover with a piece of parchment paper, so the top does not get too dark. Continue baking for about 20 minutes or until the cake is cooked through. Let cool.

 

Lingonberry and blackcurrant powder frozen dessert
Ingredients:

Lingonberry powder
Blackcurrant powder
Ripe bananas
Fresh berries, fruit, nuts, etc.

Slice the bananas and put in the freezer. Blend the frozen bananas and as much lingonberry and blackcurrant powder as desired in a blender. You can also add liquids, such as almond or coconut milk if desired. Serve garnished with fresh berries, fruit and nuts.