Mini Cashew Scones With Mixed Berry Compote

• Mini Cashew Scones
• 1/4 cup cup cashew nut butter
• 2 large eggs
• 1 teaspoon vanilla essence
• 2 tablespoons honey
• 1/2 teaspoon grated lemon rind
• 1 teaspoon apple cider vinegar
• 1 1/2 cups almond meal
• Mixed Berry Compote
• 6 cups frozen mixed berries
• 1/2 cup honey
• 1 lemon juice and rind

1. Combine all the ingredients except for the almond meal and mix until smooth.
2. Add to the almond meal and mix until well combined.
3. Oil a 12-hole mini muffin baking dish and place one heaped spoon of dough into each hole.
4. Bake for 30 minutes. Cool and store in an airtight container.
5. Place all ingredients into a heavy bottomed saucepan, cover and cook on low heat for 40 minutes.
6. Stir occasionally, keeping an eye on the moisture level.
7. Remove the lid and simmer on low for another 30 minutes. Let cool down and then store in an airtight glass jar.

scones, cashew nut butter, eggs, vanilla essence, honey, lemon rind, apple cider vinegar, almond meal, honey, lemon juice

Taken from food52.com/recipes/29154-mini-cashew-scones-with-mixed-berry-compote (may not work)