Ingredients

2 cups raspberries or bear berries
1 cup blueberries or elderberries
3 tablespoons + 2 tablespoons raw sugar
125g organic butter
1/2 cup light syrup
1 pinch of salt
6 cups oats
1 teaspoon vanilla sugar

1. Preheat the oven to 200 °.
2. Mix the raspberries, blueberries and 3 tablespoons sugar in a small saucepan and simmer without a lid for about 5 minutes. Put aside.
3. Melt the butter in a saucepan.
4. Mix 2 tablespoons sugar, syrup, salt and oatmeal. Stir to a pulp.
5. Mix in the vanilla sugar.
6. Line a small, about 20 x 20 cm, oven-proof dish with baking paper. Flat out half the oatmeal mixture into the bottom and press lightly to a smooth bottom.
7. Spread the raspberry mixture on top and spread the rest of the oatmeal mixture on top. Flatten slightly.
8. Bake in the oven for about 20 minutes. Let it cool and cut in squares.
   

Very nourishing and rich in vitamins and flavonoids. Great for breakfast!

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For about 2 liters of Syrup

Ingredients
20-40 freshly picked clusters of elder flowers
3 large lemons, (preferably organic)
1.5 l water
1 1/2 kilos or 17 cup sugar
50 g of citric acid

1. Place the flower clusters in a bowl that can hold at least 4 liters.
2. Wash the lemons thoroughly and peel off the outer skin with a potato peeler and add the peel to the elderberry flowers..
3. Slice the lemons thinly and add to the bowl in layers along with elderberry flowers and lemon peel.
4. Boil the water, stir in the sugar and remove from heat when the sugar is dissolved.
5. Stir in citric acid and pour the hot syrup over the flowers and lemons in bowl.
6. Stir and let the syrup stand and pull covered with a kitchen towel for 3-4 days.
7. Strain the syrup through a screen or a thin kitchen towel. Pour into clean bottles and store cold.

by Xilef Welner

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Rosehip soup  with Dried rosehips

Ingredients

2 cups of dried crushed/powdered rose hips
0.5 l water + 0.5 l water
1/2 vanilla pod
1/2 -1 cup sugar
1/2 cup tablespoons potato flour

1. Soak the rose hips in water for about 2 hours.
2. Boil the rose hips in 0.5 liter of water with the vanilla pod, for about 15 minutes or until the rose hips softened. Then, strain from peels and seeds.
3. Boil 0.5 liter of water with sugar. Mix in the fine rose hips poultice.
4. Stir the potato starch with 2 tablespoons water and mix it all together, give the soup a boil while stirring. Keep the soup cool for serving.

Can be served with cream or vanilla ice cream. It is very rich in vitamin C.

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Ingredients

150 g walnuts
200 g of raw organic chocolate
100g organic butter
1/2 tsp salt
3 eggs
2 1/2 cups brown sugar
100g almond flour

Caramelized Raw Chocolate Ganache

100 g raw organic chocolate
30 g butter (2 tablespoons)
1 1/2 tablespoons sugar
1 1/4 cup whip cream

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Elder flower Sorbet

 3dl water

1dl sugar

6-8 fresh flower heads  (or 6 tbl dried flowers)

1-2 teaspoon of Limon juice.

1 egg white

1. Melt the sugar and water in a pan.
2. Remove from the heat and pour the water over the flowers and leave for 30 min.
3. Filter, and add the lemon juice. Pour the mix in a bowl and leave the liquid to harden for about 2-3 h (the liquid should just become little frozen, not totally hard).
4. Beat the egg white til it is light and spongy.
5. Mix the egg white and the soft frozen elder liquid, place the mixture in the freezer again and leave for a couple of hours. Remember to stir the mixture from time to time while in the freezer to keep it smooth.
   Can be served with Acacia honey and strawberries. Buon Appetito!

by Phytoart, Xilef Welner

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