almonds

milking the moon

Homemade Almond Milk

Ok, here goes, the fastest blog ever! We’re in the midst of a whole food frenzy in preparation for the Full Moon Farm Gate on Saturday night, but I wanted to quickly add this super, super simple recipe for homemade almond milk, because along with Barossa Coffee Roasters, this is what we’ll be serving as one of our plant based milk options in the land of dairy free coffee and tea, and I know how many people were keen to do the same when they left the market last time. Super simple. And especially so because my Mum whipped up some organic hemp nut milk bags for us to share across the trestle. A little moon in every milk.

 

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rave synchronicity

Fig & Wild Almond Clafoutis

We had a meeting for The Breakfast Rave this week. Well, there’s something a little askew about calling what we do a ‘meeting’. A meeting would suggest minute taking and schedules. There’s none of that. There’s eating amazing food together and coming up with as many ideas to make the next Rave just that little bit cooler than the last.

We all bring a plate to each meeting. I’m not sure if that was ever a written rule or something unspoken that just came along as part of the Rave when it found us, but it’s a really good thing. None of us ever know what each other will turn up with and yet it always seems to have a theme. If we had to name it, it’d be synchronicity. For sure.

In keeping with that, I’d decided on a whim to go and wildcraft some almonds from the trees on the side of the road near us. They’re really old and gnarly. Some years there’s almonds, other years not so many. I was happy to pull up to trees laden with nuts. It’s a cute spot overlooking an old church, completely out in the middle of nowhere amongst vineyards and wheat paddocks. I love it.

A decent haul of almonds and some figs from a friend’s tree and clafoutis just about made itself. The coolest thing was, although I had everything ready to go to make an almond milk custard to go with it, I ran out of time before everyone arrived. Actually that wasn’t very cool at all, but, when everyone walked in, in walked a bowl of raw caramel too and the perfect team up to fig clafoutis happened. Just like that. Rave synchronicity. Again.

 

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Fig & Wild Almond Clafoutis

 

2/3 cup organic GF flour mix

1/4 cup organic wild almond meal (make your own if you can)

3 tbsp flaxseed meal in 9 tbsp water

1/2 cup fresh organic almond milk

1/2 cup organic coconut cream

1/2 cup organic panela

1/4 tsp cloves

1 tsp cinnamon

10-12 organic figs

2 tbsp raw organic coconut oil

lemon zest from 1 organic lemon

 

Pre heat oven to 180C.

Butter a glass or pyrex flan dish with coconut oil.

Mix together the flour, almond meal, panela and spices in one bowl. In another bowl mix the coconut milk, almond milk, melted coconut oil, soaked flaxseed and lemon zest.

Cut the figs in halves and put them in the flan dish. Mix the dry ingredients with the wet and pour the batter over the figs.

Cook for 35-40 minutes until caramelised around the edges and all puffed up.

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with love from mexico

Raw Marzipan in Cacao

If you’ve ever found yourself standing in front of any of the Mayan pyramids with the warmth of the sun on your back and a level of gratitude that threatens to break your heart in half, you don’t need me to ramble on about how unbelievable that experience is. Unbelievable on every level. How was this done, what happened here and what happened to us in the process? Enormous questions that end up so big, you forget about wanting to have them answered, in favour of just sitting on the earth and letting wonder take over. Sacred sites indeed.

We really couldn’t have imagined how extraordinary this trip would be. We have been humbled by the magic of open hearted people again and again. There is so so much more. But all I have right now is the phrase I seem to have repeated over and over these last 2 weeks in the Yucatan – “I have no words.”

Thank goodness there’s raw chocolate coated marzipan. With everything the Yucatan is famous for.

Every joy to every one for this beautiful time of year, for this beautiful time in time.

With a heart full of love from Mexico.

 

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Raw Marzipan In Cacao

 

This is more a nudge in the direction of raw marzipan than a recipe, so feel free to mix things around, add dried fruit, spices etc.

 

1 cup raw organic almonds

organic cold pressed almond oil

1 vanilla bean

4 tbsp raw agave or maple syrup

pinch salt

1 teaspoon real almond essence

raw chocolate

 

To make the marzipan, you can either blanch the almonds to remove their skins for a super smooth, white paste, or leave them on like I did for a little speckle and some texture.

Blitz the almonds in a food processor until you have a fine flour. Add the vanilla bean, salt and almond essence. Blitz again. Add the agave and as much almond oil as you need for the flour to pull together in a ball.

Roll the marzipan out with a rolling pin to about 1 1/2cm thick.

Cut into squares and put in the freezer to harden.

Make the raw chocolate and when the marzipan is nice and cold, dip each piece into the chocolate and sprinkle with a little extra almond flour.

Perfect with a pot of tea. At a sacred site. Come on.

it was a chelsea morning

Mandarin & Lavender Almond Butter

When things start getting too big in my head there are certain songs that can manage to hold the expanding edges for a minute. It’s a lovely thing about music. And the big things I’m talking about are not happening in a ‘woe is me’ kind of way, more like just a ‘whoa slow down please’ kind of way. One of the current big things is time (I can’t be the only one freaking out at how quickly things are spinning huh?). As in, how can this year’s almond blossom be cotton-tailing it all over the Valley when last year’s haul of almonds are still sitting in their shells in a basket in the kitchen? I only just picked those. Who nabbed that year that falls somewhere in between? I’d like to share it please. Even if I could get just a little bit so my brain doesn’t hurt trying to figure out the time space continuum. Craziness.

To songs. And in particular to Joni Mitchell. She softens the edges on all big things so after seeing the first of the season’s almond blossoms over the weekend, I decided we’d have a little Chelsea Morning out on the hill. Milk and toast and honey, and a bowl of oranges too. I can’t recall her mentioning mandarin and lavender almond butter in her lyrics, but that joined the scene as well. It was the fastest way I could think of to get rid of the evidence from last year’s almond harvest before this year’s were being picked. In a minute or so.

 

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Mandarin & Lavender Almond Butter

makes 1 cup

 

 

1 cup organic raw almonds

peel of 1 organic mandarin

3-4 heads of fresh organic lavender

pinch sea salt (optional)

drizzle of sweet almond oil

 

Add the dry almonds to the bowl of a food processor and blitz for 10 minutes. You might need to scrape the almond meal from the sides but this is all you need to worry about to make any kind of nut butter. It’s way easier than you might first think. Good news.

Bad news is, your food processor might get a little weary if it’s as old as mine, so rest it every 3 minutes or so to avoid burning out the motor.

Once the almond meal has started to come together in a paste, you can add a little drizzle of almond oil if you’d like it to be a bit runnier, and then add the mandarin peel and lavender flowers.

I just went with what I had on hand, you can seriously flavour nut butters with whatever takes your fancy, or just add a pinch of salt and leave it as a pure nutty taste. Either way, super good for you.

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