Blackberry season is almost over which means summer is over and I am really, really sad about that. Having enjoyed the first part of summer in Switzerland, Turkey and then North Cyprus, I came back to the UK cold and miserable. But, we haven’t had a bad summer at all and we are due a few more days of Indian summer before we greet an extra long autumn/winter season.
So, onwards and upwards!
Anyway, onto blackberry season, my favourite season of all the fruit seasons because blackberries are not only delicious, but they are also packed full of nutrients and super versatile ingredients to add to any sweet or savoury dish.
I could have made blackberry ice cream or even blackberry pie, but the boys were hungry and they didn’t want me to over complicate things. So, I went for blackberry biscuits, this time using their deep purple hue to add colour as well as flavour.
You can make these biscuits with any berry – or any fruit (I made apple biscuits and they tasted amazing!). But, as it’s blackberry season, we removed the expense of buying expensive punnets at the supermarket.
Here are the ingredients:
Onto the recipe:
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5-ingredient vegan Blackberry Biscuits Recipe
10 – 12 minutes
- 3 Cups Wholemeal Plain Flour
- 1 1/4 Cups Fresh Blackberries
- 1 Cup Dairy Free Butter
- 1 Heaped Tbsp. Crunchy Peanut Butter
- 3/4 Cup of Brown Sugar
- Pinch of Sea Salt
Fancy more biscuit recipes? Check out all of my cookies here! Cookies, cookies, cookies!
- Preheat the oven to 180C/356F/Gas Mark 4
- In a mixer, add the butter, peanut butter and sugar – combine well
- Add the three cups of flour slowly and then add the blackberries. If you prefer to keep the biscuits their normal colour, then don’t add the blackberries into the mixer – just gently stir them in at this point. Otherwise, using a mixer will turn the mix into a lovely purple colour thanks to the blackberries.
- Make sure the entire mix is combined well before you take a spoonful out and place onto a greased baking tray. We ran out of parchment paper, so we just sprayed the tray with avocado oil
- Bake for 10 – 12 minutes. Check the underside of the biscuit to see if it is golden brown.
- Leave to cool slightly on a rack before serving
- Don’t overcook or they will go dry. If you cook at around 12 minutes and keep watching them, you’ll get delicious biscuits which are gooey in the middle.
My youngest wasn’t convinced that my biscuits were ‘circular’ enough, so he fished out a Turkish coffee cup and ‘fixed’ my blackberry biscuits before I could put them in the oven.
If you decide to make this recipe (quick before you have to pay for blackberries again!), then please tag me on @fiveforafiver via Facebook/Twitter (@Fiveforafiver1 on Instagram), using the hashtags #FiverFoodies and/or #FiveforaFiver, so I can see your awesome creations – thanks!
If you are ready to create your recipe, here is a list of the cheapest ingredients I could find from Tesco for £4.40 total (prices may vary from 31 August 2018).
- Blackberries – FREE!!! But only until September in the UK
- Vitalite Dairy Free Spread, 500g – £1.20
- Allison Wholemeal Plain Flour, 1kg – £1.50
- Tesco Everyday Value Crunch Peanut Butter, 340g – 70p
- Tesco Unrefined Demerara Sugar, 500g – £1.00