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Author Notes: I've been working on this little thing called 'self control', you may have heard of it. Pulling in the reins on portion size is a good way to regulate quantity, whilst sacrificing nothing of the quality. These scones are the perfect treat for those that want (or need) a sweet delight to start their morning or end their day. These plump little cherubs are completely free of dairy, sugar and grains and are the perfect lunchbox treat.
The mixed berry compote, has the versatility of a sturdy black shoe, but with the flavour of a cha-cha skirt. Not only do they sit proudly atop the cashew scones, but could fly solo or grace the bowls of cereals, puddings, and ice-creams very comfortably. I like to buy the frozen berries, as they are the most affordable, and last forever in the freezer. Likewise, once made, the compote can sit in the fridge for weeks, if not scoffed on the first day. —Sandra Ramacher
Mini Cashew Scones
- 1/4 cup cup cashew nut butter
- 2 large eggs
- 1 teaspoon vanilla essence
- 2 tablespoons honey
- 1/2 teaspoon grated lemon rind
- 1 teaspoon apple cider vinegar
- 1 1/2 cups almond meal
- Combine all the ingredients except for the almond meal and mix until smooth.
- Add to the almond meal and mix until well combined.
- Oil a 12-hole mini muffin baking dish and place one heaped spoon of dough into each hole.
- Bake for 30 minutes. Cool and store in an airtight container.
Mixed Berry Compote
- 6 cups frozen mixed berries
- 1/2 cup honey
- 1 lemon juice and rind
- Place all ingredients into a heavy bottomed saucepan, cover and cook on low heat for 40 minutes.
- Stir occasionally, keeping an eye on the moisture level.
- Remove the lid and simmer on low for another 30 minutes. Let cool down and then store in an airtight glass jar.