Rachel Lambert: forager, author, guide
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Sticky Sloe and Nut Clusters

Sloe biscuits freshly baked

These are scrummy, gooey, sweet, sticky and crunchy clusters of sloes and nuts! What's more, they're made using the leftover fruits from making sloe syrup.

Here cooked sloes are incorporated seamlessly into these rustic, vegan fruit and nut clusters. They're definitely a favourite !

First make the sloe syrup (which you can use for my Sloe Treacle Tart or for drinks and desserts). Strain and remove the stones from the cooked sloes and follow the recipe below!

Sloe and Nut Clusters recipe

A very moreish treat. I know someone (who shall remain nameless) who ate a whole box of these, that were meant to be shared amongst the team. That's how good they are! The perks of being isolated and alone in the office, I suppose. Written during (the final, fingers crossed) Covid-19 lockdown.

Seriously, these are also quick to make and bake. The only time consuming bit is preparing the cooked fruits (which take about 30 mins to de-stone).

Find the full recipe in my Wild and Sweet book (page 194) along with 100 more wild and seasonal desserts from spring through to winter.

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