Continuing the savoury christmas recipes theme from a few weeks ago (see my mushroom, lentil and walnut wellington with cranberry sauce recipe here), my latest recipe is these savoury scone-like sage, onion and cranberry bites. Sage and onion is the typical stuffing recipe you might have with your christmas roast, and paired with the sweetness of the cranberry sauce makes the perfect snack for over the christmas period.
I find that I there is always an abundance of sweet treats available over christmas (or any holiday season, really) and as someone who has a savoury tooth rather than a sweet tooth I try to make sure I have plenty of savoury christmas recipes to choose from at any one time!
These sage, onion and cranberry bites are great enjoyed straight out of the oven, but can also be stored in an airtight container and eaten cold for up to three days (if they last that long!).
For the scones:
300g of plain flour
1 teaspoon of baking powder
Pinch of salt
1.5 tablespoons of dried sage
1.5 tablespoons of onion powder
150g of vegan butter (melted)
3 tablespoons of aquafaba*
For the cranberry sauce:
150g of frozen cranberries
60g of sugar
2 tablespoons of water
*Aquafaba is the liquid from a can of chickpeas.
Makes: 20 mini bites
1. Stir together the flour, baking powder, salt, sage and onion in a large bowl. Add in the melted butter and aquafaba and mix to combine until it forms a dough. Wrap the dough in clingfilm and leave in the fridge while you make the cranberry sauce.
2. To make the cranberry sauce, add the cranberries, sugar and water to a small saucepan. Mix to combine and leave to simmer over a low-medium heat for around 15 minutes.
3. Form the dough into small balls and place on lined baking trays. Press a thumbprint into the centre of each one and place a teaspoon of cranberry sauce into the thumbprint.
4. Bake for 15-20 minutes on 175 degrees celcius.