I picked some blackberries on Saturday at Inverglas, Loch Lomond, and the kids and I picked some along the riverbank last night.
First up were eggless blackberry muffins
5 oz light brown self raising flour
a pinch of salt
2oz coconut sugar
mix all dry ingredients together and place in a large bowl
2 oz tofu (as egg replacer)
7 oz milk of your choice, rice milk does not work too well.
2oz rice bran oil
blend all wet ingredients together to break down tofu. once blended add the blackberries.
add wet ingredients to dry ingredients, stir together and cook in muffin cases for 20mins at 190oC
and last night we made buckwheat pancakes for Bob and normal pancakes for us.
Blackberry buckwheat pancakes.
2oz soya milk
2 oz soya yoghurt
1/2 tablespoon ground flax seed (soaked in a tablespoon hot water for 5 mins)
4 oz buckwheat flour
1/2 oz coconut sugar
mix all ingredients together and cook in a heated greased frying pan, turning over once all bubbles have risen to the top.
either add the blackberries whilst cooking side one, or serve with blackberries at the side
we use this one. Well we would if we used a recipe, pancakes are fairly flexible and require little measuring really, we just throw stuff in the bowl and stir till about right adding more of whatever as needed.
Cook in a preheated frying pan for a few minutes until bubbles rise to the top and then turn them over.
again we cooked some with blackberries on top in the pan, others we served with blackberries.
The linked items were supplied by Healthy Supplies, but the recipes and ideas are all my own.