I hadn’t even heard of Aronia berries until this week. When I spotted a packet in the supermarket, I decided that the only sensible thing to do would be to test them out.
As with any new ingredient, I like to find out as much information as I can from my wise, old friend Google before I use it. Needless to say, I was pretty impressed with what I found out.
The berries originate from North America, and were introduced to Europe in the fifties. Eaten on their own, they are quite tart and have a tough chewy skin, which is why they are often referred to as ‘chokeberries’. You might ask then, why bother eating them?
Here is why!
Aronia berries contain up to four times more antioxidants than blueberries, due to the high concentration of the anthocyanin pigment in their skin. Without getting too technical, there is evidence to suggest that eating foods with high levels of these pigments can:
Reduce blood pressure
Reduce oxidized LDL cholesterol levels
Reduce inflammation
Reduce the chance of a heart attack
Reduce recovery time following a heart attack
Reduce weight gain
Reduce eye inflammation
Reduce muscle recovery time after workouts
Regulate Blood sugar
Reduce the chance of developing cancer
So if you do happen to stumble across these berries, they’re definitely worth having – and they taste rather delicious once cooked too!
INGREDIENTS
10oz (250g) Aronia berries
4oz (100g) margarine
4oz (100g) dark brown soft sugar
4oz (100g) light brown soft sugar
1 medium egg, beaten
2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
4oz (100g) oats
3oz (75g) nuts, roughly chopped
(I used a mixture of almond, pecan and Brazil)
6oz (150g) plain wholemeal flour
2oz (50g) coconut flour
1 tsp vanilla extract
METHOD
Pre-heat the oven to 180c and line two large baking trays.
In a large bowl, cream the margarine and sugar together until light and fluffy.
Add the beaten egg to the creamed mixture, a little at a time, and mix well.
Stir in the vanilla, then mix in the cinnamon, flours, oats, nuts, salt and baking powder until well combined.
With damp hands, shape the mixture into golf ball sized rounds and space every onto the trays. Gently press down to flatten slightly.
Place into the pre-heated oven and bake for 15 minutes, until golden brown.
Mrs Sloan Queen of Scones 