I love living in a place where we experience a real change between the seasons. Watching my garden transform from green to golden then to bare and lifeless and as if by magic to green and lush again brings me so much pleasure. Beautiful memories are made by the food we eat, the clothes we wear and the things we do.
These experiences unfold to tell the story of our year.
Yesterday Francesca and I made the journey over to Sorrento by ferry to visit her holistic GP. It was a freezing, blustery Autumn day and so we rugged up in our woolliest woollen jumpers, scarves and boots. Protected from the cold we set out only to arrive early in a still sleepy Queenscliff. The temptation to stop for a hot chocolate was too great and so we allowed the wind to blow us into a small, rustic cafe where we sat by the blazing fire sipping our steaming drinks.
A fresh gust of wind blew in the door with each customer coming in for their much needed latte and chilled our warm cheeks rosy from the fire. We made friendly conversation with the locals and discussed the local ingredients the chef liked to use in his dishes. I felt so alive, so a part of that morning…so connected.
Today I’m snuggled up inside as the rain raps against the windows and the yellowed leaves of the maple swirl and dance on my deck. Cafe del Mar plays, the house is warmed by the fire and the smell of cinnamon, butter and honey drifts from the kitchen.
Kid’s Almond and Apricot Granola
Breakfast is a big deal in our house. My kids wake up ravenous and like to be filled up with warming, hearty food. I make this granola for them to have on the mornings I don’t have time to cook omlettes, french toast or porridge from scratch. The dairy eaters love it with home made yoghurt and the non dairy eaters have it with almond milk and softly poached pears. It is delicious with my pear and prune compote.
4 cups of whole, rolled oats
1/2 cup of shredded coconut
1/2 cup of chopped almonds
1/4 cup sunflower seeds
1/4 cup pepitas
1/4 cup of melted butter or coconut oil
1/4 cup of honey or maple syrup
about 10 organic dried apricots, chopped (I use my kitchen scissors for this job!)
What to do:
Set oven to 150 C
Place all ingredients except butter and honey in a large bowl and mix to combine. Melt the honey and butter together and mix well, then stir through the oat mixture to coat well. It may seem like it isn’t enough, but it is.
Spread mixture on to two lined baking trays and toast in the oven for around 30 minutes, taking out to stir with a fork every ten minutes or so, until golden.
Allow to cool, then add the dried apricots. Store in the cupboard in an airtight container.
- So delicious with fruit and yoghurt
- Use as a crunchy topping on fruity muffins
- Use as a delicious topping for pear, apple or rhubarb crumble
What is your favourite season? Are you a beach babe or a snow bunny? What kinds of foods remind you of the season you are in?