Elderflower and blueberry pavlova – low fodmap low lactose

Imagine you are going to a party and have no time to prepare a dessert. If you have made the elderflower cordial recipe then you can whip up this beautiful dessert to take to a summer party and impress your friends! It will take just ten minutes to prepare. I have used frozen blueberries – cheaper than the fresh variety, when defrosted they are softer and have more juice than the fresh varieties. Forgive me for also using a purchased pavlova base – again another time saving tip. This dessert is again another treat to have occasionally in your diet – there are plenty of healthy eating recipes on my blog, sprinkled with the occasional dessert. I have not added any sugar to the blueberries as the pavlova contains plenty. It is important that people who have to follow free from diets know how to produce all recipes in my opinion – so that people can make a choice in their diet. The only concession to the ‘free from’ isle is the lactose free mascarpone cheese, which is divine.

 

Ingredients

1 Shop bought pavlova base

200g of frozen blueberries

1 tub of lactose free mascarpone cheese

70ml of Elderflower cordial

Method

Add the elderflower cordial to the lactose free mascarpone cheese and mix well

Add this to the pavlova

Pile the blueberries on the top of the pavlova

Enjoy!

Serves 6

 

 

The pavlova base was purchased by me from Morrisons, the lactose free mascarpone cheese from Tesco and the pavlova was decorated with elder flowers and borage flowers – these are not an essential addition to the dish.

Buckwheat blueberry pancakes with maple syrup

Don’t be mistaken – buckwheat is not wheat, it is related to rhubarb and is therefore suitable for a gluten-free , low lactose, wheat free diet. Buckwheat is used widely in Europe and makes the most wonderful pancakes, hence the following recipe. I also find that blueberries make a very tasty addition to pancakes, cakes and biscuits. So an occasional treat for a special breakfast – these pancakes won’t be around for long!

DSC00595Ingredients

2 eggs

175g Wholegrain buckwheat flour

1 teaspoon of bicarbonate of soda

2 teaspoons of cream of tartar

300ml of lactose free milk (or other dairy free alternative)

200g fresh blueberries

2 tablespoons of castor sugar

salt

spray oil to fry

maple syrup to serve

Method

Mix together eggs and milk.

Weigh out buckwheat flour, bicarbonate of soda, cream of tartar and salt. Mix together and add to the milk & egg mixture and mix well.

Add blueberries and mix well.

Spray oil into a non stick frying pan and drop some of the mix into the pan and turn when the base is cooked. Remove from the pan and place in an oven at gas mark 5 till cooked through.

Serve whilst still warm with maple syrup.

The pancakes are not too sweet but are obviously sweet when the syrup is poured over!

**Please be careful and DO NOT try to eat these when hot from the oven – the blueberries get very hot and will burst and leak hot juice if eaten too soon** Also buckwheat has been the cause of some allergic reactions, so if you have not eaten it before just try a little to start with.

Updated 22.11.14

Bilberry – a tiny powerhouse of flavour, in my view better than blueberries!

Its August, time for the annual bilberry harvest – this is no mean feat, they are tricky little blighter’s to pick, takes some time to harvest enough to make anything significant. But make no mistake they are worth the effort it takes. This afternoon I went for a walk, climbing up some steep yorkshire hills and picked some of these dark berries. The bushes are very abundant allowing you to pick a few and then move on, important because you do need to leave some on the bushes for the wildlife that rely on this food to get through the winter.

Now you may think I’m a little bit crazy – why not just buy some blueberries from the supermarket, takes less effort. If you have had the chance to taste individual bilberry pies that at one time were sold in bakeries in the North, you will know why – they are seriously delicious. The fruit is dark red – skin and pulp, high in anthocyanin, a flavonoid theorised to be protective against cancer – trials continue into its Bilberriespotential benefits. But you may not benefit from eating it only once a year, do it for the pleasure if nothing else. If you do decide to indulge, one word of warning do not get any on your clothes – they stain. Wash your fruit well prior to cooking, and do make sure you are collecting the right fruit – if in doubt don’t bother. Sometimes this fruit is available from northern markets in season (August/September) but picking them yourself gives you an extra pleasure that you have made some effort and have a very tasty healthy berry for your reward.

You can use them just as you would use blueberries, in yoghurt, on breakfast cereal or cooked in pies as right – little overcooked around the edges and already stained with berry juice but very tasty – a Sunday night treat to see  out the Olympic games, traditional Yorkshire fayre from the county who brought home so many gold medals.

http://www.ncbi.nlm.nih.gov/pubmed?term=bilberry