May Simpkin
Blackberry & Raspberry Coulis
[Perfect to freeze] Blackberries are naturally very sweet, so I’ve combined it with some less sweet, more sour raspberries to balance the flavours. I love the “tang” the raspberries bring to this very simple way of preserving your blackberry haul.
Ingredients
2 handfuls of fresh ripe blackberries
1 handful fresh (or frozen) raspberries
Remove any stalks/leaves from the berries and wash them well. Put them in a saucepan and bring to the boil. Allow them to simmer for 20-25 mins until the berries are soft.
Remove from the heat and put through a sieve to remove any seeds. This is optional; I prefer mine to have a little more texture..and fibre! Allow the mixture to cool and store in a sterilised jar.
This is so versatile….use it with a dollop of yoghurt, your favourite pancake recipe or in a smoothie for an added colour and nutrient boost. Or, use it in the recipe below!
Blackberry & Almond Bircher
This recipe uses the coulis above to make an easy breakfast that’s healthy, satiating and convenient. Having a ready-made batch in the fridge will get your day off to a far less stressful start; it’s a great one for the whole family!
Ingredients
2 tbsp fresh blackberry coulis (see above)
2 tbsp oats
1-2 tbsp Greek yoghurt
1 tbsp chia seeds
1 tbsp flaked almonds
2 tbsp ground almonds
Juice of a whole orange (or ½ glass orange juice)
Combine all the ingredients in a bowl, mix well and cover. Leave in the fridge overnight (or just a couple of hours if you can’t wait – it won’t be as soft in texture but not far off!) This should be served thick but if you prefer, you can add a little more orange juice or milk (any) to the desired consistency. Serve with some fresh blackberries mixed through.
See more recipes and nutrition tips from May on her website, here.
