Blackberry & almond compote

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


100g blackberries

½ tablespoon of honey

½ teaspoon ground cinnamon

Pinch of grated nutmeg

2 cloves

2 tablespoons ground almonds

Put the berries into a saucepan with the cloves, cinnamon and nutmeg with a tablespoon of water and the honey.


Cook over a low heat, stirring occasionally, until the berries have become soft and stewed in appearance. Add more water as it cooks if necessary.


Add the ground almonds, mix together and serve with plain, live yoghurt

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