Sour cherries are loaded with important nutrients, including phytochemicals (disease-fighting plant compounds), antioxidants and vitamin C. This tiny red fruit is beneficial for cancer prevention, reduces inflammation, enhances heart health and provides other health benefits. They are naturally rich in melatonin, a hormone responsible for sleepiness.
Makes 4 scones
For the scones
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175g ground almonds
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25g coconut flour
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1 tbsp arrowroot
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1/2 tsp bicarbonate of soda
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a pinch of salt
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1 large egg
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2 tbsp maple syrup or coconut nectar
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1/2 tsp vanilla extract or a pinch vanilla powder
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1 tbsp almond milk, plus 2tsp to glaze
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2 tablespoons unsweetened sour cherries, I like Montmorency
To serve with any of the following
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Butter
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Sugar free jam
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Whipped coconut cream – place a can of coconut milk in fridge overnight. Scoop out the top cream, add 1tsp maple syrup and whip with an electric whisk.
Method
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Preheat the oven to fan 170C. Line a baking tray with baking paper.
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Stir together all the dry ingredients in a large mixing bowl. In a separate bowl, beat the egg with the maple syrup, vanilla, and 1 tbsp of almond milk until smooth.
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Stir the wet ingredients into the dry ingredients until just combined, adding a splash more milk if need be. Add the sour cherries.
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Shape the mixture into 4 scones. Brush over the additional almond milk and bake for 25 minutes, or until golden.
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Serve the scones with coconut cream and jam.
