wildcrafting

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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oh, Spring!

Stinging Nettle Juice

Today was a grand day. From start to finish. We did everything Spring had on her request list in the hope she’d finally take centre stage and stop Winter pushing in with encore performances. We planted and mowed, and weeded and planted some more, we bared our skin to the first sunshine of the season, we filled water bowls for thirsty bees, we piled straw high for nesting geese and broody chooks. We fell into silence at the beauty of the first apricot blossom, the budding vines and the dappled light. We remembered to look up midway through a task to absorb the crazy amount of life humming across the hills around us, with crops glistening like the ocean and canola flowers creating an entirely new colour, above and beyond yellow. We were drawn into real life egg hunts finding little clutches hidden under the hedge or on top of the hay stack. We watched the ducks chatting about all the important things in life under the newly formed shade of their favourite tree. We hung clothes in the sunshine to dry, and folded that unmistakable crispness into them, pressing them to our faces like some paid talent in a laundry powder advert before we put them in the basket. We hung out on a blanket and imagined new farm projects, all the while looking up at the bluest of blue backdrops. We patted all the members of our family and were covered in shedding hair. We picked jonquils to put on the table. And we took full advantage of one of our favourite edible heralds of Spring and drank stinging nettle juice. We couldn’t have managed to squeeze another moment of Spring into the day. I hope she’s here to stay.

 

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Stinging Nettle Juice

 

Any juice recipe of mine is never really a recipe at all but more of a nod in the direction of a combination, so please feel free to add or subtract as you see fit. Don’t miss the stinging nettle bit though – such a great way to get a good whack of Vitamins A, K and D, iron and calcium amongst others. Pretty amazing little ‘weed’ really.

 

Big bunch of organic unsprayed stinging nettles (pick them with gloves to save the stings, or go in with intent if you have the skill to ‘grasp the nettle’)

2 organic lemons, peeled

3 organic apples

knob of fresh organic ginger

 

Juice everything and drink immediately. No need to worry about blanching the nettles, the juicer will take care of breaking the protein that forms the fine hairs on the leaves and I promise you won’t have any stinging as you swallow!

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