American-style Fluffy Sourdough Discard Pancakes with Blueberries

These are soooooo good!

There's no need to throw any of your sourdough starter away, you can make lots of other delicious things with it!

Try these with a drizzle of maple syrup over the top, they are sooooo good! And they freeze well too! If you're using frozen blueberries, don't add them to the batter mix, as your pancakes will turn out a very strange colour! Just drop the frozen ones onto the batter when you've put it into the pan, so they sink in.

Strawberry, Blueberry and Vanilla Jam or Compote in the Magimix Cook Expert

If you have a glut of strawberries, or just a punnet in the fridge that needs using, then this is a delicious way to use them and preserve them.

I had a huge box of Driscoll's in the fridge and it would have been a crime for any to go to waste, so I decided to preserve some with a punnet of blueberries that I had in this delicious jam. You could just make with strawberries if you preferred, but just be aware that the setting times might vary very slightly.

Huge thumbs up from the jam-loving famalam, for what they pronounced to be the tastiest strawberry jam they'd ever had - I have to say, jam isn't something normally made in this house as it's such a luxurious treat, but it's amazing to taste the depth of flavour from the fruit when you make it yourself!

Makes approximately three 340g jam jars.

Decidedly Delicious Blueberry Muffins - Gluten Free

These are indescribably delicious freshly-baked and warm from the oven!

In fact, I'd say they're impossible to resist eating warm and moist after the fragrance of them baking has filled the house!

Not only that, they're gluten free - but you'd never guess! Only one of us in the household has to be gluten free, but when a batch of these come out of the oven there's a mad scramble for them!

This recipe makes 12 muffins, and I would say it's a very easy recipe to make - you just need to mix wet and dry ingredients together and combine.

Blueberry, Lime and Coconut Cloud Pudding - Grain, Gluten and Dairy Free (includes Thermomix instructions)

A delicious, soft and fluffy dessert with a secret ingredient that might surprise you!

I do enjoy experimenting in the kitchen at times, and it is nice to take flavours which work well together, and then try to use them in different contexts. Blueberry, coconut and lime (or you can use  lemon) are a really complementary partnership of flavours and textures, which crop up in various different forms together.

A mini-portion!

In this dessert, the fluffy texture of the body of the coconut lime pudding contrasts nicely with the bursts of flavour from the blueberries, and the toasted coconut on top.

If you want to freeze it in portions, then cool and chill it first for a couple of hours, to firm it up before cutting into portions. It is definitely best eaten hot (and can be quickly microwaved to re-heat in a few seconds, if you use one!), but I have also been known to send a small piece each from the freezer wrapped up as a lunchbox treat for my children!

You will ideally need a food processor to blitz up the beans (yes, beans, the secret ingredient I mentioned!), therefore you may as well use it for the other stages of the recipe too.

Serves: 16 modestly-sized dessert portions or cut larger or smaller as desired!

Calories: 209 calories per portion as above, or cut into 20 smaller servings at 168 calories each. [Calories in square brackets after ingredients]