Bite Back the Chill with Coconut Cashew Bites

Darting in and out of the trees, passing by fishermen in tall boots and green trousers standing out in the river to the right, we ran; climbing over fallen trees and pressing onward up big hills while our feet pressed into small footholds, with the sound of the river's current splashing up against rocks, we ran. Reaching a fallen Douglas fir with a view of the river bed and it's swimmers and feeders, we stopped almost as if the twists and turns previous were lost on us, and the only thing that stopped us from pressing onward were the oversized tracks in the dirt and our own gut feeling. So there, with a view over top seagulls diving into dinner, their shrilling calls louder than my own footfalls and the white of their wings darting back and forth across the rocks, as well as salmon fighting the last push of the current in tattered shape but excellent form for skimming the water and breaking the waves to leap above rocks, we stopped and stretched after running for a while.

I thought at that moment of sinking in to a moment by myself, with only the sounds of each evenings scurry for dinner down at the river, and as I pressed deeper into a stretch, I was almost unaware of my heavy breathing and the half of the run just behind me. 

Although we've been busy every day with my uncle visiting this week, starting from a big breakfast to explore and enjoy the spots of sun that are quickly chased by large clouds of fog, I've had little time to be out running. But this afternoon, after a sunny day by the ocean (because when aren't we near it here!) with farms by the side of the road and alligator soup for lunch, I finally made a break for the orange-tinted tree-lined pathways that sidle up close to the river and wind their way through fields and rocky hills. We've also been lucky with each day out and have only spent one day completely blanketed by fog - a day spent in what is commonly known as "the dark side" of Sooke - and have otherwise enjoyed t-shirts while we tanned on the rocks by Sooke River, a complete sunset overlooking Sooke's Inner Harbour as we sat on a waterfront bench on the Galloping Goose Trail, and today, had lunch in Brentwood Bay on the docks where we sat outside with a clear view into the water filled with sea stars and crabs and even felt the sun's heat with each layer of clothes. I knew the first time when mum and I curled up beside hot coffees and curry gumbo with warm cornbread, looking out from large windows, that we would be back. And so, nearly a month later, we surprised ourselves by sitting out on the large patio above the bay, and peeled back layer after layer under the sun, and squinted for photos being taken in the light.

And so when many people are tucked away under a thick blanket of fog, we're out enjoying the sun and colours of the leaves amidst driving through winding roads and stopping in tea shops for coffee when the thud of the big door behind us leaves us in a room partially historic and somewhat diner-style.

So much exploring also turns up new places where I could sit for hours with a pot of tea, as long as this delicious sunshine that we've had keeps on shining. It would be all that I'd need. 

And maybe a cookie. I like those.

I love combing nuts and fruits, maybe a little sweetener to taste, and even a touch of spice as well, to toss together, mixing and mixing, only to be surprised by the new flavours developing with each new addition, and seeing what is created. I love mixing ingredients to form a delicious treat. Most of all, I love the simple pleasure that comes from creating a dish new to us, but one that lasts so much longer in taste and in memory.

These little cashew bites are like that, a simple method to making delicious cookies, without crazy ingredients, or even the process of baking. So with a warm cup of tea, maybe under a blanket of fog as this week's weather rolls in, a simple cashew bite is just the sweet treat to prepare for October.

Coconut Cashew Bites

{print recipe here}

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makes 8 cookies

Ingredients:

1 cup raw cashews (preferably soaked overnight)
1/2 cup shredded coconut
2 tbsp chia seeds
2 tbsp raw honey (use maple syrup for vegan)

 Directions:

Soak cashews overnight. If using almonds or another type of nut, they don't need to be soaked for this recipe.

In a food processor, blend cashews until they're finely ground. Add coconut and chia seeds, and pulse 2 or 3 times before adding honey, processing again until completely smooth and the mixture begins to fall together from the edges. It should be fairly sticky and able to mold into the bites.

Using your hands, form the mixture into 8 small bite sized balls or cookie shapes, laying evenly out on a plate or parchment lined board. Place in the fridge for approximately 30 minutes to set.

If desired, you can press chocolate shavings, shredded coconut, or chopped fruit on each coconut bite to decorate.

Variations!

Any type of nut can be used in this recipe, however cashews have a much creamier consistancy so I recommend using at least half cashews, or macadamia nuts which are similar, and half another type of nut (such as almonds, pecans, or walnuts).

The chia seeds can also be opted out for hemp seeds, flax (ground or whole), or completely removed if preferred. 

Dried fruit is also another favourite of mine to add, as not only does it add flavour and a different consistency, but a little bit of natural sweetness. By favourites are dried apricots, cranberries or dates, which can be blended right in with the nuts in the food processor! I'm usually careful to choose one additional ingredient though, however only for the appearance as too many colours look hectic and somewhat less unappetizing. 

Another favourite of mine is adding a bit of chocolate, and when its melted will also help to forming these little bites. (You can also reduce the amount of honey needed).

Finally, a little sugar and spice always goes far, so try adding spices such as cinnamon or nutmeg, and even some freshly ground ginger or cardamom and cloves to make them chai spiced! 

Enjoy! xx S

Almost English Scones

Why not add a little Valentines Day flair?

It was as I read a blog post on how to make the perfect gluten free scones on a page of Gluten Free Girl and the Chef last summer that I first began to entertain the notion of starting my own gluten free blog, after just beginning a diet free from wheat and products containing gluten. Perhaps it was the fact that I love scones just a bit too much, and finally realising that I could enjoy them again without the effects of consuming gluten, with the explanation of mixing a perfect blend of flours and a detailed recipe, lead me to think of all those horizons broadening just off the shore. (Waves lapping against the soft stones and making a soothing harmony of sounds, of course.)

Everything just became clearer, and I began a stock pile of recipes to try - have a mentioned the teetering stack of magazine clippings in my bedroom? - Scribbled ideas and replacements to experiment with fill the margins, and the recipes tried are splattered with undetectable ingredients, but at least the pages now smell like home cooking!

It may have also been the fresh reminder of fond memories of that past summer as I sat there with my iPad open to the blog page. I reminisced, there in my kitchen, and longed for the unusually hot English summer we all had enjoyed so immensely, and the basket of fresh scones, tiny pots of clotted cream and jam, and the perfectly sliced cucumber sandwiches for each of us which my family and I sat around in a little garden overlooking the crystal blue waters of the British seaside. English roses swayed from side to side with the winds tickling breath, their red hue dotted along the white fence in pretty contrast.

It was something about those scones, photographed so elegantly and enticingly, that drew me in, and not just with my appetite, but with my imagination. It was as if I thought, okay, I can really do this, as I began the plans in my head.

I admit that I was also nostalgic for the day along that beautiful English coast with my family when everyone was in a good mood and so happy to be together again for a period of the summer. We enjoyed the calm breeze as we walked along the cliffs, waves licking the jagged rocks, and snapped photo after photo of the picturesque landscape.

I may have also been drawn by the thought of having true scones again served with fresh clotted cream and a steaming pot of Darjeeling tea as my uncle, aunt, and I had during our visit to the Victoria & Albert Museum previous to the day when the rest of my family arrived in England. Amongst the historic atmosphere and delicately designed (and preserved) sculptures and artwork we relaxed beneath an extensive mural which began from the floor and extended across the domed ceiling and down again to the cracked wood floor.

I was enticed: because of the beauty and welcoming language of that post, and I was pushed to leap from the safety of experiencing the trial of going gluten free at home, privately, to sharing my venture with others, and open myself to how others appreciate the result of removing gluten from their diet. Without that post, I may not have jumped into writing that first post, to applying myself to upload photos each time, and looking back, I feel as if I would've missed out on something so special to me now had I not taken that vulnerable first step.

If you would like to read the post that brought me into the world of blogging, click here.

So to celebrate the sixth month of this blog, I have found the perfect recipe for scones, complete with homemade clotted cream. So boil the kettle, find a perfect blend of tea leaves, and steep a pot for you and your friends or family.

Almond Flour Blueberry Scones
Print recipe here.

Put an original twist on your plain scones, and enjoy the sweet taste of blueberries, you can use fresh or frozen in this recipe. What better way to enjoy the quiet afternoons than with a good cup of tea and freshly baked scone, sweetened with natural honey and made from fresh ingredients.

An indulgent bakery favourite, that those who often oppose overly sweet goods will love - no refined sugar.

Makes 6-8 biscuits, depending on the thickness and width.

Ingredients

1 1/2 cups almond flour, plus 1/2 cup as bench flour
1/2 cup sorghum flour
1/2 cup brown rice flour
1/2 tsp baking soda

1/4 cup coconut oil, melted
1-2 tbsp honey
2 eggs
1 tsp lemon juice

1/2 cup of blueberries (fresh or frozen)

Directions

Combine almond flour (excluding bench flour), sorghum flour, brown rice flour and baking soda in a bowl.

In a separate bowl, blend melted coconut oil, eggs, honey, and lemon juice.

Add in wet ingredients into the dry mix, stirring until a nice dough forms, adding 1/4 cup of the bench flour as needed if it is too wet.

Add the blueberries, and blend them into the dough, gently pressing them in. If you are using frozen blueberries, be careful not to over mix or your scones will end up blue - mine did! Chill the dough for over 30 minutes in the fridge, covered.

Line a baking sheet with parchment paper, or grease with oil, and preheat the oven to 350°F.

Between two sheets of parchment or wax paper, roll the dough out using the bench flour to keep the dough from sticking. For larger biscuits, roll the dough to 1 inch thick and cut the dough into circles with a wide biscuit cutter approximately the size of a mason jar top. For smaller biscuits, roll the dough to about 1/2 inch thick, and use a smaller biscuit cutter if you prefer.

Place the biscuits 1 to 2 inches apart, and bake in the centre of the oven for 14 to 16 minutes. The edges should just begin to crisp golden brown.

Remove from oven and cool slightly before serving still warm and with jam and Clotted Cream (recipe below).

Almost Clotted Cream
From The Little Black Book of Tea
Print recipe here.

The magnificent accompaniment to traditional British scones, or other tea pastries, clotted cream is the "missing link" between the rich and creamy texture of butter, and the sour taste of sour cream (hence the name). Before the surge of an availability of international products in our grocery stores, clotted cream was almost impossible to get in Canada. Fortunately, this is a tasty substitute for your English tea parties.

Makes about 1 cup

Ingredients

6 ounces of softened cream cheese
1/2 cup light sour cream
2 tablespoons confectioners' sugar

Directions

In a small bowl, beat the cream cheese until it becomes fluffy. Fold in the sour cream and powdered sugar, mixing well.

Spoon into a small serving bowl, cover, and refrigerate until ready to be served.

Spread over scones or other pastries, like butter, and top with jam.

Enjoy! xx S.