I can easily find red currants or “groseilles rouges” here in our Suisse-Romande grocery stores and neighborhood markets. While I’ve made scones before with dried currants in the United States, I had never used the fresh ones. Recently, I bought a frozen berry mélange with red currants, which I used in dairy/egg/nut-free muffins and crêpes. I love trying all this new-to-me produce, as I’ve written before, because it tastes so good and is safe for our food-allergic son.
Grandma’s Blueberry Muffins
I have fond memories of eating these blueberry muffins for breakfast on the family farm in Minnesota. My apologies for not giving credit to the original author; I have no idea where my grandmother found this recipe. While I most often use blueberries, any fresh or frozen berry will do, including fresh red currants—if you can find them.
(dairy/nut-free; can be made egg-free)
1/2 cup oats
2/3 cup orange juice
1/2 cup vegetable oil
1 egg slightly beaten (or your favorite egg substitute; I use flax meal)
1/2 cup sugar
1 1/2 cups flour
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh or frozen blueberries
1. Preheat oven to 400°F/200°C. Line 12 muffin cups.
2. Combine oats and orange juice in a large bowl, stirring well. Mix remaining ingredients well. Stir in the blueberries. Fill muffin cups about 2/3 full. Optional topping: Blend 2 tablespoons sugar with ¼ teaspoon cinnamon. Sprinkle over batter.
3. Bake 18-22 minutes until golden brown. Serve warm.
Fresh Berry Crêpes
We have so many neighborhood crêperies around us, but we haven’t been to any of them yet. Butter and eggs are standard ingredients in crêpes, so we’ve avoided them so far. I’ve heard there are some gluten-free crêpe options in town, but that doesn’t help us, unfortunately.
I actually own a crêpe pan my husband bought for me over 10 years ago. Allergy-friendly crêpes really didn’t seem possible, but I recently came across many vegan options online, including a great one from Vegan Yum Yum. We’ve had them for breakfast the last two days, and everybody loves them.
For fillings, we’ve stuck to sweet crêpes, but I need to branch out and try some savory options as well. A “crêpe guy” visits my husband’s office once a month, and he’s been sampling their many delicious varieties, such as ham, sausage and spinach, lemon, and salted caramel. At home, I’ve been filling our crêpes with berries, including red currants, and my personal favorite, Stonewall Kitchen’s Holiday Jam.
Breakfast is my favorite meal of the day – can you tell? What are your favorite allergy-friendly crêpe fillings?