Went on the hunt for bilberry again – however a less successful foraging trip. Hiked for two and a half hours up hills, through bramble (will be back for bramble berries later next month!) and over bogs and moorland. I did find some, but less that last time and really only enough to add to cake, or breakfast, or yoghurt. I chose to bake some fairy cakes, as I will take some in to work on Friday and share them (keeps the family from eating them all – a good tip!) The weather was a little cloudy but I did see a little sun, I am glad that I decided to go in the morning as it is raining again now, but this is the reason we have such beautiful plants and wonderful countryside.
175g of wheat free gluten-free self raising flour*
125g dairy free margarine
175g of golden castor sugar
juice and grated peel of 1 lemon
A few bilberries (depends how many you can gather!)
1 cap full of vanilla extract.
Icing sugar and decorations (please ensure these are gluten-free if coeliac and following gluten-free diet, however a small amount of contamination from wheat should not cause a problem if you are following the Low FODMAP diet)
Heat up your oven to gas mark 4.
Add margarine and castor sugar and vanilla essence to a mixing bowel and mix till pale with a hand mixer.
Add 1 egg and a tablespoon of the flour to the mix.
Mix till well incorporated. If the mix curdles slightly (starts to separate) you should add a little more flour.
Add the other egg and another tablespoon of flour and repeat the above process.
Grate the rind off the lemon and add to the bowl and mix well.
Add the flour and fold the mix using a metal spoon till all the flour is incorporated.
Cut the lemon in two and juice on half – add to the mixture and mix well.
Add bilberries and mix.
Spray silicone moulds with spray oil add some mixture to each, this makes about 15 buns.
Cook for 20 minutes or until golden and well risen.
Place on a cooling rack – do not remove the buns from the cases till fully cool, or you may find that they stick.
Juice the other half of the lemon and add to a bowl incorporate icing sugar into lemon juice till you have a runny consistency. Drizzle icing sugar over the buns and add decoration.
These are no higher in fats and sugar than normal buns – but they are high, so have one, don’t eat too many if you have IBS, as fat can cause symptoms if you eat too much. Share the rest with friends and see if they can tell that they have no wheat. *Please watch the flour if you are following a low fodmap diet as some gluten-free wheat free flour contains psyllium husk flour – to keep things moist, this can cause symptoms for some people.