eagerness to heal | maple + pear buckwheat scones

/
pear scones 1-1.jpg
pear scones 2-1 copy.jpg

I actually have no idea how this happened but a couple things of days ago I managed to hit my knee on the side of my bed. It was a really hard hit and oh god my knee was ringing so badly I had to sit down and when I looked at it there was a nice little stream of blood. Rich and red, velvety like errant drops of red wine on the edge of a coaster. Not that much blood, but my knee was open. When was the last time that happened?  I mean I cut myself now and then, on cans of coconut milk and the like but it's been a very, very long time since I last 'grazed' a limb. I was looking at that knee, at the liquidy bubbles, and there were so many other scars. All the knocks and bumps and scrapes. I heal pretty well and pretty fast but I suppose there's always a mark left behind. Knees, ankles, elbows, mostly. I can't even remember where some of them came from, especially on my knees... I remember taking a curve too fast on a scooter once and taking a knee instead. Burns from astro-turf back in the days when I played football and a tackle got too rough. A sketchy rental bicycle in Holland once and a gravelly side of the road and braking suddenly and tarmac and tears. 

pear scones 4-1.jpg
pear scones 8-1.jpg


There are dark patches on the back of my heels from blisters, the constant tearing open of soft skin and the body's resilience, its eagerness to heal. From socks slipping in soaking wet shoes and tiny sharp stones from the forest trails, years of winter cross country running, sitting in the warm car finding my feet bloody and raw. As I got older trying out new fancy shoes and running for the bus through the pain and sitting on the upper deck texting and licking my wounds. Elbows that have seen school fields and playgrounds and ski slopes and ice rinks and cobbles and lawn. 

pear scones 18-1.jpg
pear scones 17-1.jpg
pear scones 16-1.jpg

They're supposed to be just layers of dead skin and cells and scabs and anti-bodies. But there are layers of memories and learning the hard way, proof of a life fully lived. Pain and healing and down time and recovery and monkey bars and rental bikes. I've never had stitches but my dad has a solid line over the knee and they must be... throwbacks, to his teenage days of football and penalties, referees and adrenaline. I have a scar on my hand from plastic casing, opening a new set of barbies. I used that scar when I was very young to tell my right hand from my left; that scar is novelty and creativity and trying not to cry when my parents left me at school. I have three thin lines over my left ankle from friction between the anklets I refuse to take off and a ski boot. Even through the thermal socks I could feel the dull pain at the end of the day, as the slopes emptied out and the bars filled up. Those tiny lines of light skin... sweat, stupidity, plain fun, courage. A throbbing knee and a bloodstain were a strange way for me to be reminded that my life is actually pretty full.  

"Underlined passages, fragments of happiness that traverse the body and raise bridges all around" Nicole Brossard

pear scones 12-1.jpg
pear scones 19-1.jpg

Maple syrup, spices, pears... pretty autumnal? Feels much more like it, too, even all the Norfolk farmers have broken out the jackets and wool hats. Doesn't leave much hope for the rest of us, but I digress from scones. I know I've made a bunch of scone recipes before but they're really easy to customize and are nice snacks or maybe breakfast treats with a little honey and almond butter. These are the first time I made scones gluten free and the blend of flours worked really well, they were maybe a little fragile but nothing disastrous and also turned out really light. The buckwheat flavour is subtle but there, I always like it with these kind of spices. Anyways I seemed to have veered miles off my posting schedule but for some reason it's taking me some time to settle back into the school routine of studying and reading textbooks. Seems to get harder ever year... maybe a symptom of having been in the game too long?

Happy fall. Stay warm. xo

pear scones 20-1.jpg
pear scones 10-1.jpg

Maple and pear buckwheat scones

makes 12-18 small/medium scones   // gluten free

2 cups (200g) oat flour
1 1/4c(200g) buckwheat flour
1 tablespoon arrowroot powder
1 teaspoon baking powder
1/2 tspn baking soda
1/2 tspn salt
1 tspn ground nutmeg
1/2 tspn ground ginger
1 free range egg
2 tablespoons (30g) coconut oil, melted
4T (80ml) pure maple syrup
1c (240ml) plain yogurt of choice
1 ripe pear, diced small 

Preheat the oven to 180'C, 350'F and line a cookie sheet with parchment paper. In a medium bowl, whisk together the dry ingredients.  In another small bowl beat together the egg, oil, maple and yogurt.

Pour the wet mix into the dry mix and stir with a wooden spoon to combine. As the dough begins to come together, fold in the chopped pear. The dough will be thick - once the pear is evenly incorporated, use your hands to gather the dough into a ball.

Lightly flour a work surface and press the dough out into a rectangle. Use a bench scraper or sharp knife to divide the dough into 9 squares, then cut each square on the diagonal so you have 18 triangles, or as you prefer. 

Lay the triangles out on your baking tray; they don't spread much. Bake 15 minutes or so until lightly brown and the top of each scone is firm. Serve as they are or with some honey and nut butter. So so good.

They taste amazing out of the oven but keep well for 5 days in an airtight container in the fridge, or will freeze and defrost well. They actually taste ok half frozen too, I found out. 

scones for every season

spinning and marking time | summer berry crumb cake

/
summer berry cake 11-1.jpg
summer berry cake 10-1.jpg
summer berry cake 1-1.jpg

I wanted to write about this year’s summer, because I hoped I would remember it. Maybe I’ll start with days when the sky was bluer than a surrealist’s painting and the water was azure glass, and the wind was blowing my hair in my face and I was walking on that stretch of promenade and watching freighters cruise the North Sea. There were wind turbines spinning and marking time and my dad was laughing as he loaded our panting dogs into the car and there was traffic all along the ocean front.  There was the tie rope strung up between the side of the house and the shed and my grandparents hanging the washing out to dry and the dogs' towels were flapping in the breeze. There was Layla sitting with two pints of berries on her lap in my car and we were singing to a mediocre song and there had been berry fields and bushes heavy with fruit so ripe they burst as you touched them to pull them from the vine, maybe a sign that they were happy enough as is. There would have been sunshine and downpours, rose petals and thorns, but when I come back to it, I fall back to those dog days of summer. When like with those berries, just being was enough.

"I have only to break into the tightness of a strawberry, and I see summer – its dust and lowering skies."
- Toni Morrison

summer berry cake 13-1.jpg
summer berry cake 4-1.jpg
summer berry cake 12-1.jpg

I hope that you guys have all been enjoying the summer and the gorgeous produce that goes with it. I love peaches, I love tomatoes, I love plums but berries. Berries first. This cake is very simple to make but the crumble adds a little something and the tart berries are little bursts of summer. You can really use any mix of berries you like, and frozen if that's more convenient. 

Love you xx

summer berry cake 14-1.jpg

Summer berry crumb cake

makes 1 8 inch (20cm) round cake  // gluten free

1 cup (100g) oat flour
1/2 cup (60g) brown rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 free range eggs
1/4 cup (60ml) oil (I used avocado*, melted coconut or olive oil would work great too)
2/3 cup (130g) coconut sugar
1/2 cup (120ml) plain yogurt
1 teaspoon pure vanilla extract
1 1/2 cups (225g) mixed summer berries of choice, fresh or frozen ( I used raspberries, blueberries & blackberries)

// streusel
1/3 cup (30g) rolled oats
1/4 cup (40g) chopped walnuts (or almonds)
1/4 cup (50g) turbinado sugar (or natural cane sugar)
1/2 teaspoon ground cinnamon
2 tablespoons (30ml) coconut oil (room temp/solid is fine)

Preheat the oven to 180'C, 350'F. Line an 8 inch (20cm) springform pan (with removable sides + base) with parchment paper and rub a little coconut oil on the sides.

Start by making the streusel-y topping. Whisk together all the dry ingredients in a small bowl, then add the coconut oil. With your fingers, crumble the dry mix through the oil so it becomes clumpy with a coarse sand texture. You can do this a day or so in advance and refrigerate if that helps. 

In a large bowl, whisk together the flours, baking powder & soda, salt. 

In another large bowl, beat together the sugar, oil and eggs until combined. Beat in the yogurt and vanilla until smooth.

Pour about half the berries (around 3/4 cup) into the dry bowl and toss gently to coat with flour. This should stop the berries from sinking.

Pour the wet mix into the dry and gently stir until just combined. Pour the batter into your prepared pan and smooth over the top with an offset spatula. Sprinkle over the remaining 3/4 berries, then over that, evenly drop the streusel topping and press it very gently into the batter so it sticks a bit.

Bake the cake for around 60-70 minutes, until a skewer inserted in the cake comes out clean. Allow the cake to cool for around half an hour in the tin before attempting to remove the sides and transferring the cake to a rack. Cool fully before slicing, the cake can be a little fragile.

*I think the avo oil and coconut sugar contributed to the caramel color of the cake. If you prefer something lighter coloured (the berry streaks will show up better) I think melted coconut oil would be best.

similiar recipes

 

 

the a-team | honeyed rhubarb + cardamom cake

/

So my parents were out of town for a couple of days last week. Perfect setting to invite a bunch of people, throw some crazy party that turns into a rave and gets shut down by the police. In my next life I'll make backyard raves a priority. Instead I spent the few days tossing a date around in my head: August 18th. May 18th snuck up on me really fast, but the weight of August 18th has just sunk in, like you know when you've had a dull pain in a muscle and then there's one movement and it totally goes? Well I just blew that figurative muscle. On August 18th my sister has to be in Aberdeen, for her masters. It's the start of her first semester. Weird as it may seem, we have never really been apart. She went on a solo trip to the Bahamas last year and I remember how lost I was - kind of floating, without an anchor, like a helium balloon that a careless kid had lost. One of those no end and no beginning feelings. The day was suddenly devoid of random laughter and the kind of chatter that keeps the wheels of a family unit oiled and running. You probably know that Layla and I are very close.  But straight out, we fight a lot. Like, a lot. At least a couple of times a week, some weeks are better than others, some are just short fuse after short fuse, maybe because we're so close, we pick up on each other's feelings really quickly. If she's upset, I know it, and I get frustrated that she won't just tell me what the problem is and maybe I could help. Probably the same for her because neither of us are the type to have these big 'I'm so stressed' type breakdowns, or really to whinge and complain because do you want some cheese with that whine? is a stock response. 

rhub cardamom cake 1-1.jpg

We both suddenly grew up a lot in the last few years, independence and responsibility wise. We have new cars, we have very floaty schedules with this whole university enterprise, so we took on a lot of the household stuff. Not saying that my parents don't do anything, I haven't yet taken up loading the washing machine but I mean we do things like take the dogs to the vet, keeping the fridge reasonably stocked and spend some time sweeping up dog hair. So maybe that's what has changed our relationship, and maybe that's why sometimes there's more friction. We're not just playing house anymore, we're living in a house where drains pack up when my parents aren't around and I have the number of the electricity network on my phone because storms do funny things to wiring. This is in no way to be interpreted as a complaint, in fact the freedom we have is great. It's more of an acknowledgement that things are changing and life goes in phases, a bit like a chrysalis. It's almost as if Layla and I are in a team (the A-team, of course) against various forces like city traffic, professors that don't respond to emails, parking shortages at university, rude receptionists and the like. We're together in this game of keeping alive a dog without a spleen who sits waiting by the door for Mum to come home, and another monkey whose default mode is hunger strike. The game also means that kale runs out at inconvenient times, scary dashboard messages about tyre pressure appear, players miscommunicate and mess up, but we're on the same side. And that's what matters.

So we reshuffle the new stack of cards we've been dealt. Hard to know how to play them sometimes, but I go back to a very simple phrase we've said since we were young - when friends were giving up on us, when we ended up alone on the first day in some new school. At least we have each other, on repeat. Same now. Days can be long, the traffic is murder, it rains a lot, we worry non-stop about Prune and Suzi. But never alone, there are two of us through all that. 

Our little team, on a feeble lifeboat tossed about in tidal waves. With two helmsmen learning on the job, always seeking out dry land a calm lagoon where we can moor. After August, I'm losing my lookout and I'm going to learn how to navigate by myself. I mean, I can do it, physcially,  there's not that much more around the house or anything that I'll have to do juggle, but it's just the spirit that will be gone. No one to ask whether or not it's going to rain, no fall back person to ask for a hand cleaning muddy paws... the hull of the boat will be there, there'll be a working engine, a spot in the harbour, but the sea can feel like a very empty place when you're down a crew member.

“The vast night. Now there’s nothing else but fragrance.” – Jorge Luis Borges

My dad gave me what I consider a huge compliment when this cake was baking. He said that it reminded him of his childhood, the smell of something baking, of coming home and finding his mum had baked a warm snack. Idk why that meant something to me but it did.  Anyways. I remember I saw (aaaages ago) a photo of a rhubarb cardamom tart in an ikea magazine (that must've been when we lived in Belgium because there's no ikea around here) and the combination stuck with me. Credit to the Scandies and their impeccable taste because this cake turned out really well.

You'll see that I make you cook the rhubarb first which may seem fussy but stick with me on this one because the fruit becomes totally tart-sweet with the honey. It then melts into these little custardy pockets of goodness, so my apologies for the extra dirty dish but it's worth it. Other than the rhubarb pre-cooking the batter comes together very fast, no mixer and you have a rustic, humble cake. If you want to fancy it up a light dusting of powdered sugar would be nice, or perhaps serving it with some vanilla bean ice cream. Or yogurt and have cake for breakfast. As a side note, apparently it was mother's day in the States on Sunday, so another big shout out to all the amazing mamas out there, I don't know how you do it all.
Love xx

PS. You'll notice that this post has a title... most of my old posts do now, too. In my post drafts (in email chains ha) I always gave them titles but then decided not to include them. I thought it would help search engine rankings but since google doesn't index the site at all (don't ask), nothing to win and nothing to lose :) 

honeyed rhubarb + cardamom cake

makes a single layer 8 inch (20cm) cake       // gluten + easily dairy free

1 cup (100g) almond meal
1/2 cup (50g) oat flour
1/2 cup (60g) brown rice flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon freshly ground cardamom
1/3 cup (75g) coconut oil, melted and cooled
1/2 cup (100g) coconut sugar, light muscavado or cane sugar
2 eggs
1 cup (250ml) plain yogurt of choice, room temperature

// rhubarb

450g (1 pound) rhubarb stalks
4 tablespoons (80g) honey
heaped teaspoon cardamom pods

Start by preparing your fruit. Chop the tough ends of each rhubarb stalk, then slice the stalks into chunks around 5cm (2 inches) long. If any stalks are super chubby, slice them in half lengthwise too. Set a pan over medium high heat, add the rhubarb, pour over the honey and stir to combine so everything is coated, then add the cardamom pods. Cook for 6-8 minutes, till the fruit is soft but not falling apart (the oven takes care of that). Set aside to cool in the pan.

Preheat your oven to 180'C, 350'F. Line an 8 inch springform pan with parchment paper*, then rub a little coconut oil on the sides and the parchment.

In a large bowl, whisk together the flours, baking soda/powder, salt and cardamom. 

In another large bowl, whisk the sugar and oil together so the sugar isn't clumpy, then beat in both eggs and the yogurt till smooth and pale (the tahini comparison is relevant here). Add the vanilla and mix once more.

Drain the cooked rhubarb, reserving around 2 tablespoons of the cooking liquid (if there is less don't worry). Toss the fruit in the flour mix, it may fall apart a bit but that's fine. This stops the fruit sinking to the bottom.

Pour the wet mix into the dry; add the two tablespoons of rhubarb syrup and gently mix with a wooden spoon till there are no more patches of flour.

Pour the batter into the prepared pan then bake for 50-55 minutes, till a skewer inserted into the middle of the cake shows it's done. If the top is browning too fast (this is a very moist cake so it's possible) you can tent it with foil and there shouldn't be a problem.

The cake will keep on the counter for 3ish days, better in the fridge for a few days after that, it's  light so it may dry out.

Notes

One thing to note is that the moisture from the fruit means the cake sort of buckles once cut and then has a rather 'savaged' appearance. No harm for snacking but if you'd like to serve this cake to company, present it before really going at it with a knife. Everyone will be then be too busy eating to notice how the middle caved.

*this is related to the above. I usually don't fret about instructing people to grease/line pans because you all have your preferences, but because of the custard-y nature of the fruit, the batter sticks and the cake is quite fragile at first - not really one to stand up to inverting onto a rack. So parchment, coconut oil and a pan with removable sides make things a lot easier. As I said, it's somewhat rustic, so don't worry too much.

spring baking