Delicate mulberries picked fresh from the garden are cooked down into a simple compote and paired with flaky biscuits and lightly sweetened yogurt. Enjoy this vegan and gluten free recipe for a springtime breakfast or snack!
Mulberry season is a blink-and-you-might-miss-it affair. Here in Houston, their season typically falls in late April/early May. It’s a time characterized by the last sputtering moments of spring as summer tries to mark its triumphant return. Mulberries are delicate fruits, which is why you often don’t see them at stores or markets. Once harvested, they only last a day or two, which makes them incredibly special if you can find a tree! Depending on the variety, they can ripen to white, red, lavender, or dark purple.
So what does a mulberry taste like? I’ve only ever had the lavender or dark purple varieties and to me, they taste like a blackberry without the sharpness or tartness. They’re sweet with a delicate flavor that doesn’t stand up well against stronger flavors. I rarely go beyond eating them as a snack because I like to enjoy them as simply as possible. Usually, I find a spot to sit right after a harvest, popping them in my mouth with purple-stained hands and a huge grin on my face. This year, I figured it was time to go a step further and share a recipe with you!
This recipe was inspired by the quintessential spring dessert the strawberry shortcake, except it’s a bit deconstructed and uses a sweetened yogurt instead of cream. It came about on the fly after a modest little harvest from the branches that hang into the back corner of my garden. If you find yourself in the presence of a lovely mulberry tree, and you’re able to pick some, I hope you’ll make this recipe! 🙂
Mulberry Compote with Biscuits and Sweet Yogurt
- Total Time: 50-58 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Delicate mulberries picked fresh from the garden are cooked down into a simple compote and paired with flaky biscuits and lightly sweetened yogurt. Enjoy this vegan and gluten free recipe for a springtime breakfast or snack!
Ingredients
for the compote
- 3/4 cup mulberries
- 1 1/2 tbsp granulated sugar
- 1/2 tsp lime zest
- 1 tbsp water
- 1 tbsp lime juice
- 1 tsp arrowroot flour/starch
for the biscuits
- 120g all-purpose gluten free baking flour (such as this one)
- pinch of sea salt
- 1 1/2 tsp baking powder
- 1 tbsp granulated sugar
- 50g cold vegan butter, diced
- 90g cold plant milk (I used cashew)
- 5g apple cider vinegar
to serve
- plain thick yogurt (this one is my favorite)
- honey or maple syrup to sweeten
- fresh mint leaves for garnish, optional
Instructions
Make the compote first. Rinse your mulberries then add them to a pan along with the sugar, lime zest, and water. Cook over medium-low heat, gently mashing the berries to encourage them to break down. Cook the berries for 7-10 minutes or until they have released their juices and most of the berries are broken down. Remove the pan from the heat. In a small bowl, mix together the lime juice and arrowroot. This is your slurry, and it will thicken the compote. Add it to the mulberry mixture, mixing well to incorporate it. Allow the compote to cool to room temperature while you make the biscuits.
Preheat your oven to 425 degrees. Line a small baking sheet with parchment paper.
Whisk together the flour, salt, baking powder, and sugar in a bowl. Add the cold, diced vegan butter to the flour mixture. Using a fork, begin to cut or mash the butter into the flour. Once the mixture looks crumbly and the butter pieces are about the size of a pea or smaller, put the bowl into the freezer to chill for 5 minutes.
While the mixture is chilling in the freezer, mix together the cold plant milk and the apple cider vinegar. Voila, we’ve created vegan buttermilk!
Remove the bowl from the freezer and add your vegan buttermilk. Mix it in with a spoon, and once the dough begins to clump together, knead it a few times with your hands until it forms a ball. Flour your hands, then place the dough onto the parchment lined baking sheet. Pat the biscuit dough into a square that is roughly 4 inches by 4 inches and 1 inch thick. Cut the square into 4 equal biscuits, then separate them on the sheet. Chill the biscuits in the fridge for 15-20 minutes in order to cool down the vegan butter.
Bake the biscuits at 425 degrees for 15-18 minutes or until the tops and bottom edges are just beginning to turn golden brown. Allow the biscuits to cool on a rack for at least 15 minutes before serving.
While the biscuits cool down, add as much honey or maple syrup to your yogurt as you like. To serve the biscuits, top each one with a dollop of sweetened yogurt and a dollop of the mulberry compote. Garnish with fresh mint leaves if you like.
Notes
The biscuits are best enjoyed the day they are made. Store any leftover compote in a jar in the fridge and make sure to enjoy it within a week.
If you don’t have access to mulberries, wild blackberries or raspberries would make a good substitute!
- Prep Time: 25 minutes
- Cook Time: 25-28 minutes
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