However, for me, in this part of the world, at this time of year - grey skies and rain are delightful. Exhilarating, wonderful, and delightful.
Yesterday I had soup. Last night I slept under a quilt. This morning I ran in long sleeves in the rain. Today I wore a scarf and took an umbrella to work. I wrapped my hands around my cups of tea and soaked up their warmth. I am thinking about porridge.
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| Hello, autumn. |
I am very happy.
If I'm honest, our grey skies and rain have still been accompanied by temperatures around 20'C (68'F), and at least some sunshine each day. Autumn in Perth is pretty mild. If we had weather like this all year round, I might want to live here forever instead of moving to a country that has more grey skies and rain than sun.
Today's post isn't only about weather. I know not all of you share my (extreme) interest in that topic, and those of you at the end of Northern Hemisphere winter might deservedly be annoyed with me for rejoicing in weather that, to you, probably sounds like summer.
No, today's post is also about food. It is about all the things I am suddenly wanting to make now that cooler weather is upon us. I am dreaming of plum muffins. I am thinking about oats. I want to bake with spices. This upcoming Easter weekend should be a lot of fun.
I don't have baking for us today - time is still a teeny bit lacking - but I do have something that you could spread on baking, or hot cross buns, or just plain toast. It is an easy twist on Hannah's chocolate coconut hazelnut butter of 2011, which has the magical quality of also turning into fudge, and which I have made many a time.
This strawberry coconut almond spread is not much like the chocolate hazelnut version, but it has an ingredient list that was inspired by it. It is easy. It turns a punnet of strawberries into something quite different. I think it would be perfect for any season, or any time.
If you're ahead of me and have some plum muffins lying about...it would probably go quite well with them too.
Strawberry coconut almond spread
Easy to make, and easy to use.
Vegan.
Food processor required.
Ingredients
250g punnet of strawberries, washed and stems cut off
90g almond meal (1 cup)
50g desiccated coconut (2/3 cup)
1/4 tsp salt
1 tsp vanilla
1 - 2 tbsp water
Method
Process the strawberries in a food processor until puree-like; about 1 minute.
Add the almond meal, coconut, salt and vanilla and continue processing until smooth, about 2 minutes. Add the water as needed to reach a spread-like consistency and process for another 1 - 2 minutes.
Store in the fridge (not recommended for freezing).
I like rather than love this recipe, on account of liking strawberries a lot when they're fresh but only a moderate amount when they're turned into desserts or sweet dishes. What I do love, however, is the novelty of this spread and how easy it is to make. You can use it as you would jam, or as you would nut butter, which means it is a very versatile product to have around the place.
If only raspberries were cheaper, I might try a raspberry chocolate hazelnut variety next...
Submitted to Healthy Vegan Friday #36.
What are you spreading on things this week?
I happen to love weather just as you described. Maybe not all the time, but i love to look out the window with warm tea, to a grey cool sky...
ReplyDeleteExactly the perfect time for grey sky, being indoors with tea :)
DeleteI just found your blog - it is wonderful! I live in NZ, and recently we were rejoicing grey skies and rain too :) This spread looks so tasty and simple - 2 'must be' criteria for recipes I like! ;) I will definitely be coming back regularly x
ReplyDeleteThanks so much Natalia! I'm so glad you stopped by :)
DeleteYummy this looks great! In Melbourne we have been having a mix of really hot 26 Degree days and then raining.
ReplyDeleteI think the difference between Melbourne and Perth could be summed up in Melbournites putting "really hot" before "26'C" whereas Perth folk would be more inclined to say "cool 26'C" ;)
DeleteI'm glad this appeals, whatever spin we put on mid to high 20 temperatures!
a raspberry hazelnut chocolate variety sounds exciting - I quite like the ingredients in the strawberry one and the idea of this on a hot cross bun is very appealing. I know that hot cross buns are meant to represent spring but the just seem so autumnal because the weather finally relents enough to bake bread and want to eat bread! I love autumn - today was warm but the sort of warmth where sun burn is less likely and it gets cool at night - why can't summer be more like this!
ReplyDeleteI know! If summer was like this, I would love it :)
DeleteHot cross buns will always be linked with autumn for me. Growing up in Australia has just solidified that link!
This sounds so delicious!! And it looks like it would be paleo friendly too. Not that I am doing that, but Kevin is and I am always trying to find things that he can eat. :)
ReplyDeleteThanks Kari!
Oh great! That's a bonus :)
DeleteI am so ready for the grey skies to go away. I would really like some sunshine. I think the sun would help me not be so cranky too. :-)
ReplyDeleteOh dear...I hope your spring hurries up for you!
DeleteThis looks so tasty - here in the states, we are looking forward to spring, assuming it ever does actually arrive. So, we are still eating a lot of warm comfort foods here too!
ReplyDeleteI think it would work well for both seasons, spring and autumn :)
DeleteThis looks awesome. I love how you added strawberries and coconut to a nut butter. I'm going to make it and put it on everything.
ReplyDeleteGlad to hear that the weather is staying nice for you over there!
Thanks Colynn! Strawberries and coconut go so well with nut butters in general terms, I figured I'd see how they got on if all smushed up together ;)
DeleteIt's nice to hear some love for grey skies - I tend to pout at them. Sorry, grey skies, I'll be nicer in the future. And nom to the spread - it sounds super hearty, and looks pretty too. I think I'm a sucker for pink food though, ha ha! :)
ReplyDeleteI was thinking today this would be a great base for fairy bread - hundreds and thousands would take the pink and turn it into a party ;)
DeleteLady, I would be screaming with joy at 20C too.
ReplyDeleteWheeee! Thank you for the shoutout! Definitely want to try this with raspberries :)
Maybe we should all just get to live in perpetual 20'C. Everyone would be happy!
DeleteI was thinking as I adapted this that you probably wouldn't love the adaptation, which seemed a bit of a poor effort given you inspired it, but I think raspberries instead of strawberries would fix that (assuming I am remembering correctly about strawberries being a bit unappealing to you) :-)
I'm solar powered so gloomy days just makes me....lethargic and sad. However, I do appreciate the grey sky when I am in hibernation mode. I absolutely LOVE this recipe and can't wait to make it! Such a clever way to enjoy strawberries. And no, I do not have any plum muffins laying around haha. I wish...do you have a recipe for that too? ;)
ReplyDeleteNot yet, but hopefully I will soon! Wouldn't it be nice if plum muffins did just lie around and wait for us to pick them up...:P
DeleteIs it bad if I don't spread it on anything, but just stick a finger in it. ;) This looks that good!!
ReplyDeleteNot bad at all...especially because I was eating it off a spoon myself this afternoon!
DeleteI adore the first part of the cold weather. Although, we haven't had much cold in our part of Sydney. I'm patiently awaiting jumper weather :P
ReplyDeleteOoh yes, those winter clothes are itching to come out at this time of year!
DeleteYum that looks really divine! I'll have to try it.
ReplyDeleteI made carrot butter on the weekend and its soooo good! Just blend boiled carrots with sunflower seeds and cinnamon :-)
That's a fantastic idea! I'll have to try that :)
DeleteI am just spreading good quality butter - on warmed hot cross buns! Have a lovely Easter Kari.
ReplyDeleteYou too Lisa :)
DeleteJust as things are cooling down for you, they are warming up here! I think his spread would be delicious for any season though :)
ReplyDeleteNow that our winter is almost over, I am TOTALLY sick of gray skies! But I will take some of this delicious spread, thank you very much!
ReplyDeleteI'll take your grey skies and give you some spread - fair trade? ;)
DeleteI am enjoying the cooler weather after all the heat, but I hate winter. This spread sounds delightful!
ReplyDeleteThanks Cakelaw :)
DeleteThis looks beautiful! How well do you think it would substitute for Strawberry Cream Cheese spread on a bagel?
ReplyDeleteThis actually looks perfect for an Easter Brunch Buffet! (here in the N. Hemisphere, we think of Strawberries as very spring-like : )
Technically, we think of strawberries as spring-like too - but fortunately they last quite a long time, from spring to late summer / early fall :-) Regarding your question, I think this would work really well instead of strawberry cream cheese! The only think would be that it doesn't have that tart 'tang' that cream cheese can have, but depending on how much that matters to you, it could be a nice alternative or change.
DeleteWant to do a house swap? I have grey skies all year round pretty much and too cold. We'd love to move to Australia and get some sunshine and be able to wear a short sleeved top and actually make use of our garden. Ha ha! Are you planning to move?
ReplyDeleteThis spread looks amazing! Thank you for sharing this with Healthy Vegan Fridays. Check back on Friday to see if you were one of the Top 3! We hope to see you again this week. You can submit a post from Friday to end of Tuesday:
http://www.greenthickies.com/healthy-vegan-fridays
Teehee, we are indeed planning to move actually :-) In about a year, to the UK! The idea of a house swap is a good one, I bet lots of people would be up for escaping their own climates / areas for a while. I hope you get some sunshine in your region soon and thanks for hosting the round up!
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