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.

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.