Berries have a multitude of uses

Bread with dried berries

• 200 g Biokia dried bilberries
• 200 g Biokia dried lingonberries
• 2.5 dl wholewheat flour
• 7.5 dl sour milk
• 2 dl syrup
• 1 tbsp salt
• 50 g yeast
• 2 dl malt
• 2 dl rye flour
• 2 dl wheat bran

Mix the ingredients and pour the mixture into two greased dishes. Let the bread rise for an hour in the oven at 50°C. Bake the bread for three hours in the oven at 170°C. Add some sugar to 2 decilitres of water, bring to a boil and apply this liquid on the loaves after taking them out of the oven.

Serving suggestion: slice the bread thinly and serve with different types of cheese.

Lingonberry bread rolls

• 2.5 dl mild lingonberry juice
• 25 g yeast
• 1 egg
• 1 tbsp runny honey
• 0.5 tsp salt
• 50 g Biokia dried lingonberries
• 0.5 dl sugar
• 2 tbsp olive oil
• 2 dl oat bran
• 5 dl multigrain flour

Dissolve the yeast in the lukewarm lingonberry juice. Add the egg, honey, salt, lingonberries, olive oil, oat bran and flour. Mix into a dough and allow to rise for 10 minutes. Without kneading, shape the dough into oval rolls. Leave the to rolls rise and then bake them in the oven at 220°C until golden yellow.

Peanut-lingonberry bread

• 2.5 dl natural yoghurt
• 25 g yeast
• 1 tsp salt
• 2 tbsp sugar
• 7 dl wheat flour
• 2 dl peanuts
• 50 g Biokia dried lingonberries
• 2 tbsp cooking oil

Pour the dough on a floured table and shape into a round loaf. Place the bread on a baking tray that is covered with baking paper. Cover the bread and let it rise.

Bake in the oven at 200°C for 20 to 25 minutes. When ready, remove the bread from the baking tray. Cover the bread with a clean tea towel.

Serve warm with butter.

Lingonberry smoothie

• 50 g Biokia dried lingonberries
• 2 dl natural yoghurt
• 0.5 l vanilla ice cream
• 2 tbsp honey

Mix the lingonberries and yoghurt in a food processor or blender. Add the ice cream and honey. Blend for an additional minute or two. Check the taste. Serve as a snack or dessert.

Bilberry smoothie

• 50 g Biokia dried bilberries
• 3 tsp sugar
• 0.5 tsp vanilla sugar
• 2 dl skimmed milk
• 2 dl natural yoghurt

Mix the bilberries and milk with a hand blender or blender. Add the yoghurt, sugar and vanilla sugar. Mix until smooth and light. Pour into tall glasses. Add crushed ice or a few ice cubes and a long spoon into each glass. Serve ice-cold.

This smoothie makes an easy, fast and nutritious snack before or after a run, for example. If enjoyed in the morning, it provides energy for the day.

Berry-flavoured sour milk

Serves 1

• 2 dl sour milk
• 40 g Biokia dried bilberries or lingonberries
• 2 tbsp sugar

Mix in a blender and enjoy.

Bilberry muffins

• 2 eggs
• 1.5 dl sugar
• 3 dl wheat flour
• 2 tsp baking powder
• 2 tsp vanilla sugar
• 1 dl melted butter or margarine
• 60 g Biokia dried bilberries
• 0.5 dl orange juice

Whisk the eggs and sugar into a foam. Mix together the flour, baking powder and vanilla sugar and add the mixture to the foam. Then add the bilberries, butter or margarine and orange juice. Place muffin cups on a baking tray and half fill them. Bake for 12 to 15 minutes in the oven at 225°C.

Lingonberry-chocolate Swiss roll

• 4 eggs
• 1 dl sugar
• 1 tsp baking powder
• 1 dl wheat flour
• 3 tbsp dark cocoa powder

Filling:

• 1 dl cream
• 250 g quark
• 1 dl sugar
• 1 tsp vanilla sugar
• 1 dl mashed lingonberries
• 50 g Biokia dried lingonberries
• 50 g Biokia chocolate-covered lingonberries

Whisk the eggs and sugar into a foam. Mix the flour, baking powder and cocoa powder together and pass through a sieve and add to the foam. Mix gently. Cover a baking tray with greased baking paper, and spread the dough on the baking paper. Bake the cake for 6 to 8 minutes in the oven at 225°C. When ready, place the cake onto a sheet of baking paper sprinkled with sugar and allow to cool.

Whip the cream. Mix all of the remaining ingredients for the filling with the whipped cream. Pour the mixture on the cake. Roll up the cake and place in the refrigerator for a while.

Crispy doughnuts with berries

Dough:

• 1 kg water
• 100 g yeast
• 40 g sugar-beet fibre flakes (e.g.
Fibrex)
• 100 g sugar
• 30 g salt
• 120 g vegetable margarine
• 1.8 kg wheat flour
• 200 g Biokia dried bilberries
• 50 g Biokia dried lingonberries or cranberries

This recipe makes approximately 3.5 kilos of dough. In addition, you will need vegetable oil for frying and caster sugar for coating.

Instructions

Add the sugar-beet fibre flakes and yeast to 28°C-degree water. Leave the flakes to soak in the water for an hour. Add the sugar, salt and wheat flour. In a food processor, knead the dough for 5 minutes at a low speed. Add the soft vegetable margarine. Knead the dough for 5 minutes at a high speed. Add the berries and knead the dough for 1 minute at a low speed so as to keep the berries intact. Cover the dough and let it rest for 10 minutes. Roll out the pastry with a rolling pin into a sheet that is approximately 6 millimetres thick and 20 centimetres wide. Using a pastry wheel, cut the sheet into strips that are approximately 2 centimetres wide. Place the strips on a baking tray and let them rise for 30 minutes. Heat the frying oil to 180°C. Fry the doughnuts in the oil for 2 to 3 minutes. Cover the fried doughnuts in sugar.