The hyacinths emerging remind me that the land is stirring under the snow and grey skies, and that the days of winter are drawing to a close. The scent of hyacinth is said to ease grief and depression, and the sight of them shooting skyward in January always lifts my spirits and heralds the march towards spring...
This week the Red Thread came together again after a long break for the end of the year and then a snow imposed break at the start of 2010. Rather wonderfully, the sun came out to welcome us all back as it so often does on Red Thread days! Magical. Hyacinths sat on the central table of the circle as the children played all around and we reconnected over herbal teas and delicious home made snacks. Recently a dear friend bade me "Keep good company" and I am happy to say that within the weave of the Red Thread the company is indeed soothing and sweet ~ A breathe of fresh air to gently bear us into 2010.
Everyone brought something delicious to add to the shared snack and I thought it would be nice to share some recipes here. Thank you Mel and Marianne for contributing these recipes along with your glowing smiles, full cake tins and continuous support of the mothers circle.
150g oat flakes
150g whole wheat flour
150g mixed dried fruit chopped small
30g desiccated coconut
30g chopped nuts (I used pecans but could be hazelnuts etc)
30g sunflower seeds
100g vegetable fat spread
300ml apple juice (I also added a bit of agave and apple juice concentrate)
Mix all the above together, except for apple juice / liquid. Add juice and mix well. Grease non stick oven tray and cover with mixture pressing well down. Bake at 200 degrees until brown (approx 30mins).
Peanut butter cookies
1 cup plain flour (I use wholemeal or spelt, if using spelt use an extra ¼ cup)
1tsp baking powder
½ tsp bicarb
2tbs sugar (I missed this out)
¼ tsp salt
1/3 cup peanut butter
½ cup maple syrup
1tsp vanilla extract
3 tbs canola oil (I’ve never found this so have used rice bran oil instead) (Mel's note- I've used sunflower oil too which has worked)
Preheat oven 175 degrees. Combine first 5 ingredients and stir. In separate bowl mix peanut butter with maple syrup, oil and vanilla. Add wet to dry and stir. Pinch into balls and press down on tray with the back of a fork. Bake for 11 mins, until just golden.
30g veg spread (I think Pure sunflower spread is the best for baking)
2 heaped tablespoons honey (or maple syrup or agave or concentrated apple juice)
1/2 teaspoon vanilla extract
2 large ripe bananas
150g spelt flour
1 heaped teaspoon baking powder
1/2 teaspoon bicarbonate soda
1/2 teaspoon cinnamon
Preheat oven 180 degrees
Melt veg spread and honey together with vanilla, then mash bananas into wet mix. Mix dry ingredients together then combine with the wet mix. Spoon into 10-12 muffin cases and bake for 25 mins.