Honey Apple Spice Scones {gluten-free}

These gluten-free Honey Apple Spice Scones are not very sweet, making them the perfect match for lashings of homemade jam.

Honey Apple Spice Scones {gluten-free}

These scones are hitting all the right notes for me at the moment and are what I have been craving all week before I had even tried the recipe out.

Honey Apple Spice Scones {gluten-free}

I woke up with a bang this morning knowing I wanted scones for breakfast. Yes, that’s what I had been missing all week and as soon as I realised that laying in bed at 6am they were the only thing that could possibly satisfy me. I tried eating a piece of toast only to give most of it to Cole when it just didn’t feel right. So after I bundled him off to nursery, I came back home, raided my larder and fridge for the right ingredients and 30 minutes later was enjoying the scone (ahem scones) that I had been craving.

Honey Apple Spice Scones {gluten-free}

Do note that these are not sweet scones despite the fact that there is both apples and honey in the title. I would normally put about 60g of sugar in my scones but I just didn’t want that for my breakfast today so instead substituted the sugar with honey which tones down the sweetness of the scone immeasurably. The burst of dessert apple in every mouthful also keeps the scones from feeling too savoury but really what you want here is to ladle your scones with the very best homemade jam. I ate mine slathered in last week’s Damson Orange Cinnamon Jam and the combination of spices and deep rich autumnal flavour was perfect.

Honey Apple Spice Scones {gluten-free}

After I had eaten my fill of jammy scones I then attacked them with a generous slather of salted butter which was also excellent as the gentle spices and apples were given the chance to shine. I made the scones smaller than I normally would and just made a small batch of 12. I doubt they’ll last the day once a hungry husband and toddler come home but that’s all for the best as scones are only really worthwhile on the day they are baked.

Honey Apple Spice Scones {gluten-free}

Print Recipe
Honey Apple Spice Scones {gluten-free}
These gluten-free Honey Apple Spice Scones are not very sweet, making them the perfect match for lashings of homemade jam.
Honey Apple Spice Scones {gluten-free}
Prep Time 20 minutes
Cook Time 10 minutes
Servings
12 scones
Ingredients
  • 100 g sweet rice flour
  • 70 g oat flour
  • 55 g sorghum flour
  • 25 g tapioca flour
  • teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • 50 g cold unsalted butter sliced thinly
  • 4 tablespoons honey
  • 1 egg +1 for the egg wash
  • 100 ml whole milk
  • 1 dessert apple peeled, cored and cubed
Prep Time 20 minutes
Cook Time 10 minutes
Servings
12 scones
Ingredients
  • 100 g sweet rice flour
  • 70 g oat flour
  • 55 g sorghum flour
  • 25 g tapioca flour
  • teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • 50 g cold unsalted butter sliced thinly
  • 4 tablespoons honey
  • 1 egg +1 for the egg wash
  • 100 ml whole milk
  • 1 dessert apple peeled, cored and cubed
Honey Apple Spice Scones {gluten-free}
Instructions
  1. Pre-heat oven to 180°C.
  2. Sift the flours with the spices, baking powder and salt, then drop in the butter, rubbing together to form a breadcrumb texture.
  3. In a jug whisk the eggs into the milk with the honey and pour into the flour mixture.
  4. Stir together with a wooden spoon to bring together then turn out onto a clean work surface dusted with oat flour and using your hands gently turn the mixture round and round. As it is coming together sprinkle in the apple pieces bit by bit so they are evenly distributed. Carry on turning the dough a little longer until it forms a smooth dough which is no longer sticky.
  5. Press the dough out into an even round 1 inch thick and cut out the scones using 5cm round cutter.
  6. Place the scones on a large baking tray and brush the top of each scone lightly with whisked egg.
  7. Bake for 10 minutes or until the top of the scones are beautifully golden.

Cinnamon Apple Cake with Salted Caramel Cream Cheese Buttercream

Cinnamon Apple Cake with Salted Caramel Cream Cheese Buttercream

In the run-up to re-launching my cake stall again next month I am currently embarking on the phase of what I like to call ‘recipe testing’ and what others might like to say is just baking and eating a ridiculous amount of cake.

I feel I owe it to my new pitch at Tottenham Green Market to burst forth from my maternity leave with a pantheon of new creations. I only really like to sell cakes whose recipes I have carefully honed to my idea of perfection; not too sweet, interesting flavour combinations and generally that are worth breaking your diet for. There is nothing worse than being seduced by a particularly ravishing looking lemon drizzle when you are supposedly disavowing sugar, carbs and joy, only to be disappointed by a bland, dry and tooth curlingly sugary affair. I aim for my cakes to not be like that. Cake should always be a celebration, whether it’s your birthday, Wednesday morning coffee with your fellow new mums or because you deserve it after a particularly trying day with an eight-month old gentleman, frustrated, as he can’t quite master crawling.

Spiced Apple Cake with Salted Caramel Cream Cheese Buttercream

This weekend’s recipe testing for my new Cinnamon Apple Cake with Salted Caramel Cream Cheese Buttercream coincided with our February Women’s Institute meeting which was perfect as I love it when my cakes have a purpose rather than just for baking’s sake. Plus my fellow WI members quite rightly know their cake and are not afraid to hold back with honest feedback. I was rather chuffed then when the whole cake was devoured in record time and the appropriate yummy noises were made. This time I promise it wasn’t just me doing that.

apple puree

Apples and salted caramel are absolutely BFFs, as evidenced by yesteryear’s Salted Caramel Apple Pie. Throw cream cheese into the mix and you have a particularly splendid party right there. Also there is a lot of apple puree involved here which delights me no end – I am an apple puree fanatic. Is puree the right word – or does that just refer to baby food? Hmmm, you decide, I have complete baby-weaning brain. Oh, did I mention I have a baby? Sorry, checking that now at the door.

Spiced Apple Cake with Salted Caramel Cream Cheese Buttercream

This is not just any run of the mill apple cake though, in case you were wondering. I have been experimenting with different flours recently and I added a few tablespoons of buckwheat flour to lend an earthy nutty chew to the sponge. This apple cake is wonderfully flavourful and the depth of the buckwheat rounds out the warmth of the cinnamon, allspice, cloves and nutmeg. I wonder even if next time I might like to be a little more daring with the buckwheat – if that happens I will be sure to add an update here. For now though, the amount here worked like gangbusters.

Spiced Apple Cake with Salted Caramel Cream Cheese Buttercream

I got the idea of the Salted Caramel Cream Cheese Buttercream from Ovenly, my new favourite baking book. Before Cole was born I was banned from buying any more recipe books; apparently we didn’t have the space and I couldn’t possibly have cooked all the recipes in the ones I already had. However, since ruining my body to give birth then henceforth devoting every waking and non-waking second to my precious firstborn, I now think that I deserve at least one new cookbook a week, nay, a day! Anyway, I have been buying them on the sly.

Spiced Apple Cake with Salted Caramel Cream Cheese Buttercream

I digress, the recipe in Ovenly pairs the buttercream with a Chocolate Stout sponge which sounds an absolutely sublime combination and something I must try. I can’t help but do something different though as I have always been contrary (actually that’s not true I’m very conformist, I just like pretend I invented the whole thing – look at me, aren’t I clever) and I have been craving apple cake for a few weeks now. Never being one to abstain from cravings the idea of combining the apple cake with the inspiration for the buttercream seemed like kismet. Plus the good thing with the salted caramel recipe I have included below is that it makes slightly more than you need for the buttercream which means finger dipping fun for all the family. Weeelllll… just me as I don’t think Luke’s yet clocked it’s there, probably because I have it hidden behind the broccoli and Cole has yet to be introduced to the wonder of sugar – so young, so innocent.

So after a tweak and a poke here and there this recipe has now been deemed fit for public consumption and lo I share it with you and in a few weeks I will also share it with Tottenham Green Market. Boom, here I come!

Spiced Apple Cake with Salted Caramel Cream Cheese Buttercream

(next post I promise there won’t be so much baby chat. Or maybe there will. See? Contrary.)

Cinnamon Apple Cake with Salted Caramel Cream Cheese Buttercream

225g plain flour
50g buckwheat flour
1 teaspoon bicarbonate of soda
¾ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
pinch of nutmeg
170g unsalted butter
280g soft light brown sugar
2 eggs
1 teaspoon vanilla extract
300g apple puree (about 4-5 apples – I used cox’s)

  1. Pre-heat the oven to 170°C and line and grease 2 x 20cm round baking tins.
  2. Sift together the flours, bicarbonate of soda, baking powder, salt and spices in a large bowl and set aside.
  3. Cream the butter and sugar for 5-10 minutes until light and fluffy.
  4. Drop the eggs, one at a time, into the creamed butter and sugar and mix in well. Then add the vanilla extract.
  5. Add the flour mixture alternately with the apple puree, adding the flour in three additions and the apple puree in two (begin and end with the flour), scrape down the sides of the bowls as needed and mix until just combined.
  6. Divide between the two cake tins.
  7. Bake for 20-25 minutes, then remove from the oven and cool on a wire rack completely before covering with the buttercream.

Salted Caramel Cream Cheese Buttercream

To make the salted caramel:
125g caster sugar
150ml double cream
20g unsalted butter
¼ teaspoon sea salt
1 teaspoon bourbon vanilla extract

  1. Tip the sugar into a small saucepan and heat on a medium temperature until the sugar melts. Do not touch with a spoon but you can encourage the melting by swirling the actual saucepan around occasionally if you like.
  2. Once melted, carefully stir in the double cream and butter which will bubble up furiously, the caramel may harden slightly but just keep on stirring the bubbly mixture until the cream, butter and sugar are smooth.
  3. Add the vanilla extract and salt, stir in quickly and remove from the heat.
  4. Pour directly into a glass jar, seal and place in the fridge to chill thoroughly.

To make the buttercream:
500g unsalted butter
600g icing sugar
120ml salted caramel
380g cream cheese

  1. Cream the butter until soft then add the icing sugar and mix for about 10 minutes until very light and fluffy.
  2. Scoop in the cream cheese and chilled salted caramel mixing in thoroughly.
  3. Generously sandwich the buttercream between the two apple sponges and cover the sides and top, piping decoration if you wish.

Apple and Sour Cherry Strudel

Apple and Sour Cherry Strudel

Making this apple strudel has been a bit of a labour of love this week. I adore a good apple strudel, ever since a weekend trip to Saltzburg many years ago where we seemed to eat nothing else but carb rich meat and dumplings, always followed by a bounteous portion of apple strudel. I remember stopping by a bakery on the way to airport to buy one last slice which we ate in the taxi, pastry flaking from our lips and the sweetly spiced apple sending us home with happy smiles and full bellies.

Apple and Sour Cherry Strudel

For the past couple of months I have been craving an apple strudel. We ate out at Fischers in Marylebone and although I gazed longingly at the strudel on the menu it was during a bout of horrible morning sickness when my appetite had completely gone off anything with sugar. A few weeks later I was excited to spot a huge wodge of strudel nestled on one of the cake stalls so I treated myself. But oh, it was a mistake, as the strudel was not good. The pastry was tasteless and flabby and the apple filling required a good more kick of spice and sugar. To make matters worse the apple inside had been sliced without peeling. There is nothing worse than having to pick bits of stray peel out of your teeth when you are supposed to be enjoying dessert. However this experience made me decide one thing. I had to make myself some apple strudel at the nearest opportunity.

Apple and Sour Cherry Strudel

Apple and Sour Cherry Strudel

The thing is I have never made filo pastry before and yes I know you can buy it and usually I would be happy to succumb to such shortcuts but after reading Felicity Cloake’s How to Make the Perfect Apple Strudel she insisted that making your own was not only easier than you would imagine but definitely worth the effort. I took her word for it and with memories of the contestants from the Great British Bake Off slamming their pastry around the tent to much drama I cleared a good space in the kitchen for the task.

Apple and Sour Cherry Strudel

It certainly wasn’t as easy as I had hoped. The ingredients aren’t too difficult, just a bit of flour, melted butter, warm water and a pinch of salt and sugar. However, I must have added far too much liquid to my first batch as it was rendered completely unmanageable for anything other that gluing my fingers together and sealing my work top with an unyielding paste which took about half an hour to clean away. I tried a second batch, not including all the liquid, so it was lovely and smooth and after flinging it around the kitchen for 15 minutes I left it to rest. However, when it came to rolling it out it refused to stretch out to the requisite size, either meaning the pastry was too dry or I hadn’t worked it enough. After the third try, by which time Billy Buddy was completely covered in errant pastry and Wesley had sloped away appalled by my uncharacteristic violence, I had been kneading and slamming for most of the afternoon. I think third time was the charm though as it did stretch out considerably better, and it was just about transparent enough to see newspaper print through which is the ultimate test.

Apple and Sour Cherry Strudel

After it had been filled, rolled and baked the finished result hit every spot. I don’t think my pastry would quite hold its own against the traditional delights of Austria without more practice but it was crisp and flaky on top without being too soggy in the middle, although a little give couldn’t be helped due to the moisture in my filling. And the filling was indeed delicious, I ate a fair amount of it raw whilst going through my various batches of pastry and it was even pretty good then. I made sure it had plenty of sugar but also to counteract it a tang of tartness from the sour cherries. I used granny smith and russet apples, both of which keep their form well during cooking and go together beautifully. Almonds toasted in butter and honey then ground to a crumb were used to sprinkle over the pastry before the filling is added to soak up some of the moisture and help to avoid sogginess.

I ate my strudel with a large helping of vanilla ice cream, craving satiated and put to bed for now.

Apple and Sour Cherry Strudel

Apple and Sour Cherry Strudel
Makes 2 strudels, each serving about 6 each

For the pastry:
300g plain flour
125 ml warm water
1 egg
2 teaspoons melted butter, plus more for brushing
A pinch of salt
1 teaspoon caster sugar

For the filling:
800g apples (about 3 granny smiths and 3 russets)
Zest of 1 lemon
75g sour cherries, soaked overnight in juice of 1 orange
75g soft light brown sugar
1 teaspoon mixed spice
70g flaked almonds
1 teaspoon honey
40g butter
Icing sugar for dusting

  1. Place the flour in a bowl and make a well in the centre.
  2. In a jug mix together the water, egg, melted butter, salt, and sugar then pour enough of these liquid ingredients into the centre of the flour until you achieve a soft and pliable dough. You don’t need to add all the liquid ingredients and the dough should not be too sticky that it sticks horribly to your hand.
  3. From here, knead the dough until soft, elastic, and well-combined then when the dough starts to get more elastic you can hold the pastry at shoulder height and slam down onto the work surface repeatedly until the dough loses all its stickiness and becomes extremely elastic. It should take between 20-30 minutes.
  4. Let the dough rest covered in cling film for 30 minutes.
  5. Meanwhile toast the almonds in 20g of the butter and the honey and then grind them in a food processor until they resemble fine breadcrumbs and set aside.
  6. In a large bowl, combine the sour cherries, sugar, mixed spice and lemon zest. Peel and core the apples, and chop them into thin slices, then place immediately in the bowl as well. Set aside whilst you roll out the pastry.
  7. Pre-heat the oven to 180°C and line a large baking tray with baking parchment.
  8. Divide the pastry into two. Roll the first ball of pastry to a rectangle of roughly 30 x 40cm where it should be pretty transparent. Do use your fingers to stretch out the pastry as well as your rolling pin, being careful not to rip the pastry.
  9. Brush melted butter all over the surface of the pastry.
  10. Scatter half of the ground almonds evenly over the pastry, leaving a border of about 1½ inches.
  11. Place half of the apple mixture over the ground almonds and gently fold the pastry from one of the short sides and continue to roll the pastry up tightly but carefully so the pastry doesn’t break. Fold the ends underneath and place the strudel on the baking tray.
  12. Melt the remaining 20g of butter and brush all over the strudel.
  13. Repeat the process with the second roll of pastry and filling to create another strudel.
  14. Bake the strudels for 25-30 minutes when the top should be golden brown.
  15. Let cool slightly, then transfer to a baking rack and serve with icing sugar liberally sieved over the top.

Salted Caramel Apple Pie

Salted Caramel and Apple Pie

This week my sister and I donned our Pink Lady jackets grabbed us each a T-Bird and headed back to school for a class on reproduction.  It was very informative, we even found out what pistils are.

Salted Caramel and Apple Pie2

For one night only the Lyric theatre was home to Cool Rider, a concert of songs from Grease 2, complete with a full cast, fantastic dancing and a re-telling of the scant plot.  The audience lapped up every dodgy innuendo, sang every lyric with the cast full throttle and cheered when Stephanie Zinone straddled that step ladder, her heart pouring out as she told us what she really wanted in a guy.  A devil in skin tight leather, if you’re interested.

Salted Caramel and Apple Pie3

The concert sold out so quickly that they added another performance squeezed in at 11pm.  I’m not surprised, how often do you get to indulge in a cheese fest of this scale.  It was so successful that they might be putting on more performances.  If that’s the case and you want to do it for your country that I seriously recommend you grab yourself a ticket.  Your mother will definitely approve.

Salted Caramel and Apple Pie4

I heard that Michelle Pfeiffer had disassociated herself with the film but after a brief scour on the internet I only found an interview with Jonathan Ross where she is game enough to talk about it but claims she hasn’t seen it for years so doesn’t know if it’s any good or not. The true professional. I did find an interview with Maxwell Caulfield though who claimed he was about to be the next Richard Gere and then Grease 2 destroyed his career. Poor love. If Grease 2 were released now I believe it would have a completely different reception, it’s unabashedly feminist replete with those fearless song lyrics.  Who these days would have such gumption to rhyme ‘cycle’ with ‘Michael’?  Give that lyricist a belated Oscar, there’s still time.  I for one would be giving it full marks if I was still a film critic.  On reflection maybe it’s this kind of praise for films of this quality which led to me being fired.

Salted Caramel and Apple Pie5

So, did you wanna talk about Grease 2 some more or do you want to have a butchers at this apple pie you’re getting so worked up about.  I nearly made you a cheeseburger with double double ketchup in honour of Grease 2 but honestly I have been wanting to give this apple pie a go for ages.  It’s been sitting in my food folders for years and it’s as American as they come so fits in nicely with today’s theme.

Salted Caramel and Apple Pie6

I adapted this apple pie from a recipe by Four and Twenty Blackbirds, a pie shop in the heart of Brooklyn which is getting a lot of attention at the moment.  I haven’t been, as even for me it’s a bit of a distance just for some pie, but who needs to when you’ve snagged their own recipe.  I have Britished it up though by including Bramleys, my favourite apple.  Using Bramleys helps cut down on the sweetness of the caramel and the salty twang on the tip of your fork is what completes this and I think has made it the best apple pie I have every had.  Sorry Nan.

Salted Caramel and Apple Pie7

Salted Caramel Apple Pie

Adapted from a recipe by Four and Twenty Blackbirds

1 quantity of your favourite sweet shortcrust pastry

Salted Caramel:
135g caster white sugar
40ml water
70g unsalted butter
75ml double cream
¾ tsp sea salt flakes

Apple Filling:
2 lemons
2 bramley apples
2 granny smith apples

Apple Filling Seasoning:
45g caster sugar
20g flour
½ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground ginger
pinch of freshly grated nutmeg
3-4 dashes Angostura bitters
1 tbsp breadcrumbs

Assembly:
1 egg beaten
caster sugar for sprinkling on top

  1. Prepare your sweet shortcrust pastry. Roll the bottom crust to fit 18 x 3.5cm pie tin, and cut the top crust as a lattice. Chill the rolled crust and the lattice top while you prepare the salted caramel and apple filling.
  2. To make the salted caramel cook the sugar and water together over low heat until just dissolved.
  3. Add the butter and bring to a slow boil. Continue cooking at a low boil until the mixture turns a deep, golden brown colour, almost copper. This process can take awhile depending on the heat source. Keep an eye on it, if the caramel begins to smoke, you’ve burned it and you’ll have to start again.
  4. Once the mixture has turned a copper colour, remove it from the heat and immediately add the heavy cream – the mixture will bubble rapidly and steam – be cautious as the sugar will be very hot.
  5. Whisk the final mixture together well and sprinkle in the sea salt. Set the caramel aside while you prepare the apple filling.
  6. To make the apple filling juice the lemons into a large mixing bowl. Core, peel, and thinly slice the whole apples, popping them into the lemon juice as you go to prevent browning. Set aside.
  7. To make the apple filling seasoning combine the sugar, flour, cinnamon, allspice, ginger, nutmeg, and Angostura bitters. Sprinkle this mixture over the apples in the mixing bowl. Use your hands to gently mix and coat the apple slices.
  8. Pre-heat the oven to 180°C.
  9. To assemble the pie begin by sprinkling the breadcrumbs on the pastry base to help absorb some of the juices and avoid a soggy bottom.
  10. Then layer ⅓ of the apples in the bottom of the crust so that there are minimal gaps. Pour ⅓ of the caramel over the apples. Add ⅓ of the apples and caramel for a second layer, and then add a third layer of apples, and then the caramel again. Save a small portion of the caramel to pour on top once the lattice is assembled.
  11. Assemble the lattice crust and flute the edges of the crust. Pour the last bit of caramel on top. Brush the crust with the beaten egg and lightly sprinkle with caster sugar and sea salt.
  12. Place the pie in the oven on the middle shelf with a baking tray positioned on the shelf underneath to catch any caramel spillages. Bake the pie for around 40 mins when the pastry is golden and the caramel is bubbling up. The apples should be just soft.
  13. Let the pie cool before carefully removing from the tin, then serve.

No-Oat Apple and Almond Butter Porridge

No Oat Apple and Almond Butter Porridge

I am not a fussy eater. I will pretty much eat anything. However, all the things I don’t eat; eggs, mushrooms, baked beans, bread all seem to end up on breakfast menus, meaning it’s a real pain to eat breakfast out. Teamed with the fact that I’m slightly intolerant to milk and I have never really liked cereal it’s also a real pain to eat breakfast at home. So maybe I’m a little fussy, but only at breakfast time. Lunch, dinner, desserts, afternoon tea I’m a dream. I promise.

So I have a few breakfast recipes that are invaluable to me and also have the added bonus of being gluten free and dairy free which is perfect since this month I am celebrating gluten free cooking and baking. This porridge recipe is a little bit of a liar since it’s not technically porridge as it contains no oats but it has the same consistency, it’s just as filling and if you have your apple butter and almond butter to hand it’s actually quicker to make as it requires no cooking.

apple and almond butterIt’s easy to make your own fruit and nut butters and oh so much cheaper than the supermarket. The following recipes for apple and almond butter make enough to last all week and have reinvigorated breakfasts for me as they are so versatile. They can be mixed up together or added to recipes separately. And please don’t limit these butters to breakfast. The spiced apple butter works an absolute treat with grilled pork chops or added to cake batter to create a really moist sponge cake. The almond butter can be spread on pretty much anything, and used on toast, for baking or in sauces but I love to poke sticks of celery at it for a really tasty and healthy mid-afternoon snack.
almond butter step1
almond butter step 2
almond butter step 3
almond butter step 4
almond butter step 5These two recipes can form a bit of a gluten free toolbox which if you are trying to complete the Whole 30 or a paleo plan can be essential additions to your storecupboard.

Does it also go without saying that this is really scrummy. Well it is and of course is, that’s why I’m giving the recipe to you. You deserve only the best after all.

No-Oat Apple and Almond Butter Porridge

1 serving

4 tbsp unsweetened apple butter
4 tbsp coconut milk
2 tbsp almond butter

Mix all 3 ingredients up and top with blueberries or raspberries or more nuts if you like.
See – it’s very easy.

Unsweetened Apple Butter
Makes about 600ml

1 kilo bramley apples, peeled, cored and cubed
50g unsalted butter
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground allspice
⅛ tsp ground nutmeg
1 tsp vanilla extract
a pinch of salt

In a large saucepan melt the butter.
Meanwhile sprinkle all the spices and the vanilla over the apple pieces, making sure they are well coated.
Once the butter is melted then add all the apple and spices. Cook on a low heat for about 30 mins until the apples have softened. Stir every so often so the apples don’t stick to the bottom of the pan.
Cool then jar.

Almond Butter
Makes about 250ml

300g almonds, with their skin on

Pour the almonds into a baking tray and bake for 10 mins in an oven set at 180°C.
Remove from the oven and place in a food processor.
Mix for 10 mins until the almonds have been blitzed into crumbs, come back together then create a butter.