The garden has been doing a brilliant job of deciding our meals lately – lots of greens and herbs, and fennel tips, and lovely little baby onions, broccoli and sorrel – really good. But it’s almost like Spring arrived in its complete form all in one day yesterday, and the only thing I could see were flowers. The bees were loving it. Sitting having a cup of tea on the verandah, we actually had to talk up to hear each other over the buzz of bees going from the lavender hedge to their hive and back. It was like having tea with a bunch of chanting Buddhist monks – such an incredible vibration to hang out in.
Even though it was Wednesday yesterday, we were claiming it as Sunday to try and make up for lost time over the weekend. And although I can’t say we eat flapjacks each and every Sunday, it just seemed like a Sunday kind of breakfast, so a hankering began.
Walking back inside to start the process the violets jumped out at me so they became part of things, and having recently read that they’re high in vitamin C, I thought why not ramp that up another notch with blueberries too?
Violet and blueberry flapjacks sounded like a good combo, and they really were, but the surprise addition was a super quick experiment in whipped coconut honey. Throw some coconut oil and honey into a food processor and try your hardest not to put it on everything. Wow. Velvety sunshine.
Blueberry & Violet Flapjacks with Whipped Honey
For the flapjacks – makes 6-8
1 cup fresh or frozen organic blueberries
1 1/2 cups organic GF whole flour mix (or plain flour of your choice)
1/3 cup of organic raw mesquite flour
1/3 tsp sea salt
1 tsp GF baking powder
2 1/2 cups organic soy milk
2 tbsp organic chia seeds
For the whipped honey
4 tbsp organic raw coconut oil
3 tbsp organic raw honey
To serve
1/2 cup fresh organic violets (Viola odorata, not African violets!)
extra blueberries
To make the flapjacks, add about 2/3 cup of water to the chia seeds and stir until they gel.
In a large bowl mix the flours, baking powder and salt together.
Mix the milk and chia seeds together and stir through the dry ingredients.
Add the blueberries at the last stage to gently fold through so they don’t break up and turn everything an odd shade of grey.
Heat a griddle pan or flat based sandwich press and drop spoonfuls of the flapjack mixture onto the hot surface. Leave to cook for a couple of minutes until you can easily slide a spatula under the flapjacks to flip them over. Cook on the other side until they are cooked all the way through.
To make the whipped honey simply put the coconut oil (unmelted) and honey into a food processor and blitz until smooth.
To assemble the flapjacks, pile them up with the extra blueberries, then top with a generous spoonful of whipped honey and sprinkle the violets all over to finish. Pretty and delicious. And good for you, believe it or not!
