Got too many blackberries in your garden, or gone a bit overboard at the PYO farm? These wholesome plant-based recipes are ideal to use up a glut of blackberries, if you have too many on your hands, but don’t want them to go to waste. Blackberries are often foraged and easy to find in autumn. Good blackberries should be fully black, and plump yet firm. If picking, you should be able to easily pull them from the hedge. Like strawberries, they do not ripen after picking. These are good to store in the salad crisper, only wash when ready to use. Blackberry Basil Lemonade (Rainbow Plant Life) uses fresh squeezed lemons, and is sweetened with maple syrup. The perfect summer beverage.
Choose palm-oil-free vegan butter and make your own pastry. Keep these desserts away from pets, due to toxic ingredients like fruit pips & seeds, dried fruits, chocolate, nuts, nutmeg (and xylitol if used – just a few crumbs can be lethal). Keep fresh dough away from pets (can expand in the stomach).
Blackberry Muffins (The Veg Space) are soft and delicious, ideal to use up foraged berries. Or use frozen berries .
Blackberry & Lime Scones (Short Girl, Tall Order) are topped with a 3-ingredient tangy lime glaze. No eggs, no butter – easier than you think!
Blackberry Lemonade Mojito (Short Girl, Tall Order) mixes fresh muddled blackberries and mint, with lemonade, sparkling soda water and rum.