Brunch in the forest!
The first family brunch in the forest: vegan gluten-free crepes with chanterelles and an abundance of vegetables of the season. Family brunch is a tradition we will continue throughout the year witnessing the changing seasons in the forest and through the food we eat. This theme is a dream come true for me, and close to the original vision of the blog!
Seasonal food with Nordic vibes
Before I started my blog in 2015 I had a clear vision what this blog would be about: seasonal, delicious plant food with Nordic vibes. My goal was to share photos of nature, capturing the changing seasons in the forest. I would also share a meal to match this particular season both mood, color palette and flavor wise.
Little did I know back then how difficult and time consuming it is to take photos outside, to get the lighting just right, to capture nature and food just the way I visioned it. I tried to, I really did, but I was not satisfied with the results.
Oh what a disappointment it was to have a clear vision but not the skills nor time to make it happen. But this huge disappointment was also a driving force to push me forward.
I said to myself (I really did, I do these pep talks quite often): don’t give up girl, never give up. Some day you will make your vision come true.
After four years of almost daily photography and styling training I’ve finally arrived to a place I call The Beginning of a new chapter in My berry forest.
I’m still learning a lot, about light, capturing food and moods, but I’m finally comfortable enough with my skills to share my dream with you. Step by step I’m making my original vision of the blog come to life.
For now I’ll share this vision through our monthly family brunch in the forest. I hope this forest mood will some day flow throughout the whole blog.
I truly hope you will enjoy your time in the forest ♥
It’s time to introduce the team!
My parents have been part of the tightly knit myberryforest team right from the very start. Their role will become even bigger from now on with our family brunch theme. We all have different strengths which make us stronger as a team.
Leo the gourmet home chef
With a background working in the food industry and a vast knowledge of cooking techniques, Leo is the gourmet home chef of the team adding a little twist to the family brunch recipes.
Leo has been cooking for 60 years (!!) starting as a 10 year old little chap learning from her skilled home cook mother. He’s also the chaffeur, produce shopper, and overall handyman of the team.
Terhi the gluten-free baking expert
Terhi was diagnosed with celiac disease in 1995. She’s been baking gluten-free ever since, testing different gluten-free flours in search for the perfect mix. She tests my gluten-free recipes to see if there is room for improvement.
Terhi is also the organizer and overall assistant of the team.
Without my parents Myberryforest wouldn’t be the same. I am so thankful for all their help ♥
Dairy-free, egg-free, gluten-free crepes
We had a crepes party on our first forest brunch. The first recipe I’m sharing is savory vegan gluten-free crepes with chanterelles. The sauce is Leo’s mouth watering creamy white wine sauce, which you can use it with pasta too!
Chanterelle mushrooms are a delicacy found in the forests of Finland (and many other countries) from July to September/October. If you don’t have chanterelles, feel free to use any mushrooms you like.
If you’re looking for delicious gluten-free vegan sweet crepes, I recommend using this salted caramel cream crepes recipe from our forest brunch.
Lots of love and delicious Nordic vibes from the myberryforest team ♥
Vegan gluten-free crepes with chanterelles
- 175 g / about 1 cup gluten-free pancake flour mix I use a Finnish brand, Viljatuote but any gf flour mix should work
- 2 cups plant-based milk such as oat milk
- 1/2 tsp salt
- oil for baking
- about 4-6 cups chanterelles This should yield about 4 cups cleaned and cut/torn chanterelle pieces + a few left for decoration
- 1 small/medium summer onion + the white part of the stem
- oil for cooking
- 1/2 cups white wine
- 1 cup plant-based cooking cream I'm using gluten-free oat cream
- 1/3 cup chopped fresh herbs: oregano and chives
- salt and pepper to taste
- Clean and cut/tear chanterelles.
- Mix crepes ingredients in a bowl.
- Warm a non-stick pan with some oil. Cook crepes in medium heat for about 2 minutes per side or until they have some lovely golden color and are easy to flip. NOTE: it's easier to shape the crepes in a pan if you lift the pan when pouring the batter. I recommend using about 1/3 cups of batter per crepes.
- For the sauce, chop onion and stem and sautee in oil for a few minutes. Set aside.
- Cook the few whole chanterelles and set aside. Note: not necessary, this is just to have a few nice ones for decorating the plates when serving.
- Cook all other (chopped) chanterelles until golden. Add oil, onion and white wine and cook for a few minutes.
- Add oat cream and herbs, salt and pepper to taste and keep on cooking until the sauce is the thickness you want it to be.
- Serve crepes with chanterelle sauce, fresh herbs and vegetables of the season. Enjoy!
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