Beautiful Blackberry Biscones!

To celebrate Organic September, we got together with our friends at Of The Earth Superfoods who sent me some lovely ingredients to play with! We have put together a great hamper of baking ingredients in our competition give away here, and a brilliant little discount code!

Here is one of the super easy and super delicious recipes I created using the amazing ingredients from the hamper.  I love this recipe so much! It’s a sort of cross between a biscuit and a scone and when  Chris taste tested it he came up with the name Biscones!! He likes to say it with a Spanish accent 😉

Its full of fabulous goodness- the Dear Me mix  is a blend of nuts and seeds and is gluten free, with no added sugar, I added some Peruvian maca powder which is known for its hormone health, energy and endurance enhancing qualities. I also used some of their lovely yacon syrup which is nutritious and as it is largely indigestible by the body, it will not be stored as fat. What’s more, yacon is a natural pre-biotic (meaning it’s great for digestive health!), which when mixed with our Tiger Nut Flour which is also a natural pre-biotic it makes a great gluten free,  gut healthy biscuit! This recipe is gluten free, paleo, vegan, is suitable for diabetics and is so delicious it will easily please even the fussiest of eaters!To encourage you to give the recipe a go we are offering a 20% discount code on all of our Tiger Nut Flours AND 20% off all ingredients from Of The Earth Superfoods – just use the code biscuit when checking out at both websites!


Chia jam1/2 cup blackberries (fresh or frozen)

1 teaspoon OTE Superfoods Yacon syrup

1 tbs chia seeds


2 tbs coconut oil

1 tsp heaped almond butter

4 tbsp tiger nut flour

2 tbs almond flour

2 tbs OTE Superfoods Dear Me mix

1 splash nut milk or water

1/2 tsp OTE Superfoods Maca powder 

1 tsp baking powder

splash Yacon syrup

coconut cream or dairy (keep a can of coconut milk in frudge, and scoop off the the cream that rises to the top)


Blend the blackberries with the chia seeds and yacon syrup. Leave to thicken. Add more chia and yacon if necessary.

Mix the ingredients for the biscones together, and gently knead into a dough.

Take a small ball and press into a cupcake mould so that mix come up to halfway. Bake for 8-10 mins at 160C.

Leave to cool.

Then spread one biscone with the chia jam and a large dollop of coconut cream and then top with another. Enjoy!