This recipe is delicious and easy to make. We have included cloudberries to celebrate the launch of the new Berry Bright Vitamin C Eye Cream with cloudberries. The jam is great served with the scones and cashew cream, on toast or over your favourite frozen dessert. I like to use this simple recipe to make other kinds of berry jams too.
TIP Cloudberries are tart so I have suggested ¼ – ½ cup sweetener, to taste. You decide how sweet you would like your jam. If you are using canned berries, they will have enough juice so you will not need to add any water and the maple syrup also adds moisture.
NOTE You may have a little trouble finding fresh cloudberries unless you are in Canada or Sweden. You can use canned cloudberries, if you can locate them online or substitute other berries such as raspberries, blackberries or blueberries in this recipe.
MAKES Approx. 1 cup
PREP TIME 5 minutes
COOKING TIME 10 minutes
- 1 cup fresh or canned cloudberries (or raspberries or other berries approx. 500g)
- ¼ cup maple syrup (or sweetener of choice, to taste)
- 1 – 2 tbsp water (if needed)
1. Place berries in a sauce pan on medium heat and gently until juice starts to release. Then add maple syrup and a little water, if needed. Bring the mixture to a boil while stirring constantly. (Stir gently to keep some of the berries whole in the jam). Continue cooking and stirring frequently for approx. 10 minutes until the mixture reduces and thickens.
2. Remove from heat and pour into jars or a bowl and allow to cool. You can the jam in the fridge for up to 1 week or freezer for up to 4 months.
ALMOND AND BUCKWHEAT SCONES WITH TOASTED ALMONDS
These scones are great served with a warm beverage for a healthy treat or the perfect thing to serve for a weekend brunch with family and friends.
MAKES 4 large
PREP TIME 15 minutes
BAKING TIME approx. 30 minutes
TIP The chopped almonds all a nice little crunch addition to the scones, but you can leave them out, if you prefer.
NOTE To make 1 chia egg for this recipe place 1 tablespoon of chia seeds into a small bowl and stir in ¼ cup water. Mix together well and set aside for approx. 5 minutes until it the mixture forms a gel.
- ½ cup almond meal (or finely ground almonds)
- ½ cup buckwheat flour
- ½ cup white rice flour
- 2 tsp non-aluminium baking powder
- ¼ tsp sea salt
- ½ cup + 1 tbsp almond milk or other milk
- 1 egg (or flax seed egg, see note)
- ¼ cup coarsely chopped toasted almond pieces
1. Preheat the oven to 180C and line a baking sheet with baking paper and set aside.
2. Place the almond meal, flours, baking powder and sea salt in a large bowl and mix well.
3. In a medium bowl beat together the almond milk and the egg or flax egg and then add the wet ingredients into the dry mixture and add in chopped almonds, if using. Then mix thoroughly to form a wet and sticky dough.
4. Using a spatula or large spoon scrape the dough out on to a well-floured (use buckwheat flour) surface and sprinkle with more buckwheat flour. Form the dough into a ball approx. 14cm in diameter and approx. 4cm high. Then cut the dough into quarters and transfer the pieces to the baking sheet. Alternatively, roll each quarter of dough into a sphere and gently press down with a fork to flatten out slightly (as illustrated).
5. Bake for 25-30 minutes until the scones rise and are lightly brown in colour. Remove from oven and place on a wire rack to cool completely or serve warm straight from the oven with a little cashew cream and cloudberry jam. The scones will keep in an airtight container for up to 4 days and they can also be frozen for up to 1 month.
CASHEW CREAM WITH MAPLE SYRUP
This cashew cream is a wonderful vegan alternative to whipped cream. It’s creamy, sweet and it is the perfect addition to serve with scones and jam. In this recipe, the cashew cream is sweetened, but you can also make savoury cashew cream by using a little salt and lemon juice as a substitute to maple syrup.
- 1 cup raw cashews
- ¼ cup water
- 2 tbsp maple syrup or honey (to taste)
- Pinch of salt (optional)
1. Place all the ingredients in a high-speed blender and blend until smooth, taste and add a little more maple syrup if desired.
2. Place in a glass jar or bowl and chill until ready to serve. The cashew cream will keep refrigerated for up to 4 days.
Chef Kate x
Beautiful images by Holly Kent | @hollyvkent