Disclaimer: This post is in collaboration with Sambazon and I received a gifted product for the purposes of the post, however all views are my own.
Spring’s a great time of the year
This year, Pancake Day (as Shrove Tuesday is affectionately known) falls on Fairtrade Fortnight. This is something still close to my heart as I actually helped to set up and run a Fairtrade Committee in high school – we ran loads of events through the year as well as running a Fairtrade Friday tuck shop (apparently we raised £2000 in two years through sales of Fairtrade goodies) and we got our school recognised as a Fairtrade School.
The reason I’m telling you
Açaí is one of those
Açaí berries are 80-90% seed and at Sambazon not a single seed is wasted: their factories run 100% off Açaí seeds – the biggest by-product in Açaí production. To further support the environment, Sambazon Açaí never sees an aeroplane – every pack is shipped to the UK instead.
The reason Fairtrade is so important is that it ultiamtely strives to give a better life to farmers and people involved in the manufacturing processes.
Sambazon is proud of it’s sustainability:
- it is certified organic as well as fair trade
- pioneers hand harvesting. Picking Açai berries by hand minimally impacts the environment
- prevents deforestation – over 2,000,000 hectares saved to date
- pays fair wages to support 30,000+ family farmers
- reinvests in the community by building local schools, hospitals and sports facilities
- closes the loop – the factories use our Açai seeds as fuel while the rest are donated to the locals who turn them into jewellery
Acai is normally served in a bowl as a smoothie type consistency, however today I used the Superfruit pack to make a berry compote to use as a topping for my
Now, I’m a bit funny with berries in general due to the texture, but cooking berries and the Superfruit blend down into a compote made for a really tasty topping, a nice change from sugar and lemon or chocolate spread!
Check out the recipe below!
- 1 Punnet Fresh Organic Blackberries (can be swapped for Blueberries)
- 1 Sambazon Original Superfruit Pack
- 125g gluten-free plain flour
- 1 egg
- 250ml milk
- Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk.
- Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins while you make your compote.
- In a sauce pan, add your berries and a pack of Sambazon Original Superfruit. You may have to let it thaw a little first or run the pack under warm water to get it out of the packaging.
- Begin to cook down on medium heat
- Stir often and allow to cook down, until you have a thick syrup that you can draw your spoon through and see the bottom of the pan. Take off the heat while you cook your pancakes.
- Give the pancake batter another stir while you heat a small non-stick frying pan with a knob of butter.
- When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side.
- Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
- Put your pancakes on a plate and add your compote. Finish it off with fresh berries and a sprig of basil if you're feeling fancy.