dairy free

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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little lemon tree

Chamomile Citron Tart

Our little lemon tree has more than 4 lemons this year. The crowd goes wild! These are the achievements that mark my days. Never mind the other stuff – lemons are currency in my mind. Homegrown, fuelled by worm tea and within reach of our back door. Currency I tell you.

We add a squeeze of fresh lemon juice to just about every glass of water we drink throughout the day, brilliant way to alkalise and add a whack of Vitamin C at the same time. They go into our smoothies and juices too. And are pretty much held aloft of every pasta, risotto, salad and soup that hits the table. We tend not to have ‘leftovers’ is what I’m getting at, so the idea of making a lemon tart is not something that tends to pop up too often. Until there’s more than 4 representatives on our little lemon tree.

Right, a lemon tart without eggs or dairy, this will be interesting. I won’t fib, there was some trial. And some error. But this tart will hopefully rekindle a healthy relationship with lemon and its baked nature. Pun completely intended on the healthy relationship part.

Thanks to The Breakfast Rave gang who made testing on lunchtime friends an easy option.

 

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Chamomile Citron Tart

serves 6-8

 

For the pastry

1 1/2 cups organic spelt flour (or use my GF Whole Flour mix if you have any)

1/2 cup organic coconut oil, melted

3 1/2 tbsp water

 

For the lemon filling 

1 1/3 cups hot Chamomile Citron tea (or hot water)

1 tsp agar powder

1 1/4 cups organic raw sugar (you can use panela but it will make it very dark)

1/8 tsp organic tumeric powder

2/3 cup fresh organic lemon juice

2 tbsp organic arrowroot powder

Zest from 2 organic lemons

1/2 cup organic soy milk

 

 

Prepare a 22cm loose base tart tin with coconut oil and dust with flour.

 

Preheat your oven to 180C.

To make the pastry, put the flour into a mixing bowl and add water and oil, stir to bring together. Put dough into the prepared tart tin and with your fingers press it evenly across the bottom and up the sides of the pan. This is Caroline Dupont’s recipe from Enlightened Eating and it’s genius! No kneading, rolling or baking with weights needed. I use it for everything.

When the pastry is evenly pressed across the tart tin, cut the edges by running a knife across the top of the tart tin. Prick the base of the pastry with a fork and put into the oven for about 12-15 minutes. 

Remove to cool before adding the filling. 

To make the lemon filling, add the hot tea to the agar powder and stir. Put into a medium sized saucepan and continue stirring over high heat until the liquid is boiling. Leave to boil for about 4-5 minutes, stirring all the while. 

Add the sugar and turmeric and continue boiling until the sugar has dissolved. Stirring, stirring!

Turn down the heat to a simmer. Mix the lemon juice and arrowroot powder and stir into the agar mixture in an even stream. More stirring. For about 2 minutes. You don’t want to rapidly boil the mixture at this point, just gently simmer.

Add the lemon zest and soy milk and continue stirring until the mixture just starts to thicken.

Remove from heat and pour into the cooled tart base and leave to set at room temperature until set but still a bit wobbly. Or put into the fridge for a firmer set than can easily be transported if needs be.

Dust with coconut flour and throw a few chamomile flowers across the top of the tart should whimsy take hold.

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sheep in wolfe’s clothing

Spanikopita

A bunch of us went to see David Wolfe last night and because the drive was a little over an hour, and because we’re all food obsessed, and because it’s hard not to be into the ‘ladies-bring-a-plate’ notion when you live in the country – we had a car picnic. One hell of a car picnic!

It’s such a cool thing when telepathy takes care of who’s bringing what and you end up with a 3 course meal that covers the full spectrum of colours and flavours. We had a wildcrafted saffron and split pea soup (in a thermos of course), carrot and quinoa salad and beetroot and orange salad, a version of Spanikopita filled with most of our garden and ‘tofu turned feta’, with tamarillo and chilli chutney, and for dessert, raw cacao tart with raspberry puree, perfectly presented in a jar for easy eating at the red lights on the way home. It was a carload of pretty happy campers I can tell you, and that’s apart from the epic proportion of jocundity a couple of hours hanging out in David Wolfe’s buzz leaves you with. Ridiculous levels of knowledge with an imp-like demeanour. Intoxicating combination in a man.

The theme gets a bit wonky when it comes to the Spanikopita though because it wasn’t raw. It was half a garden’s worth of chlorophyll though, so points there. And the feta wasn’t really. It was tofu. A sheep in wolf’s clothing so to speak. It’s been on high rotation at our table this week. It’s not tricky to do, more of a time thing, but worth the forethought for sure.

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Spanikopita

serves 4-6

 

1 packet organic firm tofu

3 tsp Himalayan salt

2 cups water

3 -4 tbsp organic herbs (rosemary, oregano, marjoram, thyme, bay)

juice of 1/2 organic lemon

 

organic raw coconut oil, for sauteing

1 giant bunch organic greens (spinach, silverbeet, cavalo nero)

2 organic leeks

2 tbsp fresh organic marjoram

1 1/2 tsp organic smoky paprika

8 – 10 phyllo pastry sheets 

extra virgin olive oil

freshly ground pepper

Himalayan salt

 

To make the tofu-turned-feta, cut the tofu into 1cm cubes and place into a saucepan with the water, salt, herbs and lemon juice. Bring to the boil and simmer for 20 minutes. Remove from the heat and transfer, liquid and all, to marinate in the fridge overnight.

The next day, thaw the phyllo sheets and pre heat the oven to 180C.

In a large saucepan, melt a little coconut oil and fry the sliced leeks and roughly chopped greens until soft, but not mushy. Add the marjoram, remove from heat and season to taste, stirring through with the paprika. 

Brush a pie dish or enamel pan with olive oil and place 2 sheets of phyllo across the base and up the sides. Oil those sheets and place another 2 on top at a right angle. Oil those and place the final 2 on top, again at a right angle.

Fill the pastry with the cooled greens and leek mixture and add the drained tofu. 

Wrap the pastry over the mixture, like an envelope, sealing with a little more oil. The last 2 sheets of phyllo, I scrunched up to make the top of the spanikopita a little fancier, but that’s absolutely optional. Brush the top of the pastry with more oil and grind some pepper over the top with a sprinkle of salt before placing into the oven for 20-25 minutes.

When nicely browned, remove from the oven and serve while the pastry is still lovely and crisp.

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velvety sunshine

blueberry & violet flapjacks with whipped honey

The garden has been doing a brilliant job of deciding our meals lately – lots of greens and herbs, and fennel tips, and lovely little baby onions, broccoli and sorrel – really good. But it’s almost like Spring arrived in its complete form all in one day yesterday, and the only thing I could see were flowers. The bees were loving it. Sitting having a cup of tea on the verandah, we actually had to talk up to hear each other over the buzz of bees going from the lavender hedge to their hive and back. It was like having tea with a bunch of chanting Buddhist monks – such an incredible vibration to hang out in.

Even though it was Wednesday yesterday, we were claiming it as Sunday to try and make up for lost time over the weekend. And although I can’t say we eat flapjacks each and every Sunday, it just seemed like a Sunday kind of breakfast, so a hankering began.

Walking back inside to start the process the violets jumped out at me so they became part of things, and having recently read that they’re high in vitamin C, I thought why not ramp that up another notch with blueberries too?

Violet and blueberry flapjacks sounded like a good combo, and they really were, but the surprise addition was a super quick experiment in whipped coconut honey. Throw some coconut oil and honey into a food processor and try your hardest not to put it on everything. Wow. Velvety sunshine.

 

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Blueberry & Violet Flapjacks with Whipped Honey

 

For the flapjacks – makes 6-8

 

1 cup fresh or frozen organic blueberries

1 1/2 cups organic GF whole flour mix (or plain flour of your choice)
1/3 cup of organic raw mesquite flour
1/3 tsp sea salt
1 tsp GF baking powder
2 1/2 cups organic soy milk

2 tbsp organic chia seeds

 

For the whipped honey

 

4 tbsp organic raw coconut oil

3 tbsp organic raw honey

 

To serve

 

1/2 cup fresh organic violets (Viola odorata, not African violets!)

extra blueberries

 

To make the flapjacks, add about 2/3 cup of water to the chia seeds and stir until they gel.

In a large bowl mix the flours, baking powder and salt together.

Mix the milk and chia seeds together and stir through the dry ingredients.

Add the blueberries at the last stage to gently fold through so they don’t break up and turn everything an odd shade of grey.

 

Heat a griddle pan or flat based sandwich press and drop spoonfuls of the flapjack mixture onto the hot surface. Leave to cook for a couple of minutes until you can easily slide a spatula under the flapjacks to flip them over. Cook on the other side until they are cooked all the way through.

 

To make the whipped honey simply put the coconut oil (unmelted) and honey into a food processor and blitz until smooth.

 

To assemble the flapjacks, pile them up with the extra blueberries, then top with a generous spoonful of whipped honey and sprinkle the violets all over to finish. Pretty and delicious. And good for you, believe it or not!

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