A favorite food with me is Blueberry Mesh. In fact, that is my logo. It is a food we eat during the fresh forest blueberry season (July) in Finland. With the introduction of commercially produced blueberries there has been the possibility to eat this dish pretty well throughout the year. It is not quite the same, but it is also very delicious this way. Talkkuna, a roasted oat, barley and pea flour is an integral part of the dish either way.
This Finnish delicacy, talkkuna, was something I only ate with the Blueberry Mesh. I had always heard of the combination of ‘talkkuna and viili’, but never really cottoned on to it as a worthwhile dish. But you know, it is not a common combination because it is no good… So in my quest to use more talkkuna in varied ways, I have now tried how it works in this kind of pie. Easy to do – even with a sore hand… and with just a spoon to mix… This is a no-eggs-pie!
INGREDIENTS
4 oz butter, melted (100 g)
1 1/2 C yoghurt (3.6 dl)
3/4 C sugar (2 dl)
3/4 C ground almonds (75 g)
1/2 C talkkuna flour (1.2 dl)
1/4 C wheat flour (0.6 dl)
1 tsp baking powder
1 C blueberries
- Mix butter, yoghurt, sugar, ground almonds and talkkuna in a bowl.
- Sift in the wheat flour and the baking powder. Mix.
- Spread evenly into an oiled pyrex pie dish.
- Place the blueberries on top.
- Bake in the oven 200 C for 30 mins.
- Let sit for a while to cool it down. Serve.
VERDICT
This is a very easy everyday autumn dessert. It is on the moist side, but it holds together. The flavours are surprisingly balanced. There was a lovely smell of talkkuna while it was baking. The talkkuna though is not very strong when eaten but you can taste it and the taste of it sort of lingers in your mouth. The almonds are also nicely present and not drowned. I would have liked more blueberries, but that would have not worked with the balance.
graphicgrub 