… and showers with a possible thunderstorm. Those were the predictions for the weekend of the Valley Picnic. Holding our breath we waited to find out whether the event would be going ahead, or succumbing to the vagaries of the weather.
The weekend before we had loaded the car, manned (and woman-ned) the hoses and watched a plume of smoke over the ridge on the other side of the Valley, cheering on the rain when it arrived and willing it to finish the job so ably begun by our local RFS.
This weekend we were hoping that the rain would hold off as we waited for a message to let us know yea or nay. We had gathered and brushed off all our finery, and planned our fine fare…
I think our hosts for the evening were fairly nervous, but they gave the okay, fenced off part of their front paddock for the cars, organised tables and chairs (and pretty white tablecloths and sparkling glasses), and opened their fabulous garden to the community for what was to be a beautiful, starlit summer night out.
Our menu included mini bacon, cheese and asparagus frittatas, salmon and lettuce wraps, turkey breast sandwich triangles, beetroot dip with carrot and celery sticks, crackers and (mmm) cheese to kick off, all served with some really worthy wines, and followed by apple and cinnamon delights with a really, really nice sweet white.
Good company, good food, good music and a sunset to remember all added up to a memorable Picnic, enjoyed by all, although Will did fall asleep before the evening was over.
The apple and cinnamon delights (aka mini muffins) went down a treat. I modified the recipe from Sandra Ramacher’s fabulous book, Healing Foods, which has been a lifesaver for me over the last couple of years, teaching me about making beautiful meals and delicious treats from the very restrictive bank of foods that I can eat. This is one of my favourite treats.
Apple and Cinnamon Delights
¼ cup macadamia oil
¼ cup plain yoghurt
½ cup honey
2 cups almond flour
½ cup coconut flour
1 teaspoon baking soda
ground cinnamon to taste
1 cup chopped apple
- Preheat the oven to 150o C and prepare mini muffin tray(s) with paper mini muffin cases – this will make about 36 mini muffins.
- Start by separating 2 of the eggs and whisking the whites to soft peak, then put to one side.
- Put the yolks along with the remaining whole egg in a different bowl and add the oil, honey and yoghurt, and mix them together until they are light and fluffy.
- Combine the almond flour, coconut flour, baking soda and cinnamon (and a pinch of ground cloves if you are feeling adventurous) then mix well with the egg and honey mixture.
- Stir in the chopped apple, then gently fold in the egg whites.
- Pour batter into muffin cases (about 2/3 full) and then cook for about 40 minutes. Check early as nut flours are notoriously easy to burn… however, be prepared to be patient, too, as they sometimes also take longer to cook (!). I have learned to play at tweaking the oven on a case by case basis.
Being so rich in proteins, these little treats go a long way. Store them in the fridge in between tastings.
Obviously, if you have nut allergies, you can substitute another type of flour and use a different oil or some butter. You might have to think about cooking times and temperature, but they should still come out deliciously sweet and scrumptious.