Our July 9th Gathering

If You Missed It….

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The Flowers

The Feast

Healthy Pea Soup

Ingredients

• 1 large potato (300g)

• 3.5 cups of frozen garden peas

• 400ml full-fat coconut milk (from a can)

• 2 teaspoons dried mint (or a large handful of fresh garden mint)

• 1 teaspoon of​ sea salt

• 500ml spring (or filtered) water

Instructions

1. Chop potato (leave skin on) into small chunks.

2. Boil potato with salt, in a large cooking pot. Use enough water to just cover their tops, boiling until soft enough to pierce with a fork. This should take no more than 10 minutes.

3. Add frozen peas and bring back to the boil, adding the rest of the water.

4. Add the coconut milk, whilst the pot comes back to the boil.

5. If you wanted it even richer, then just add more coconut (or creamed coconut, if you have it). Yum!

6. Add mint.

7. Simmer for a few minutes once it has come back to the boil.

8. Blend thoroughly with a hand blender directly in the pan until nice and creamy, adding more water if the mixture is too thick for you. Use a jug blender if you prefer.

Strawberry Rhubarb Crumble
( adapted from My Baking Addiction)

The Filling:

• 2 cups rhubarb, chopped

• 2 cups strawberries, chopped into larger piece

• 1/4 cup coconut sugar

• 3/4 teaspoon almond extract

• 1/2 teaspoon vanilla extract

• 1 tablespoon tapioca starch

• pinch of salt

For the crumble:

• 3/4 cup + 1 tablespoon (75 grams) certified gluten-free oat flour*

• 1 1/4 cups (115 grams) certified gluten-free rolled oats

• 2/3 cup (132 grams) light brown sugar

• 1/2 cup + 1 tablespoon coconut oil**, melted and cooled slightly

• 1/4 teaspoon salt

Preheat the oven to 350°F and grease a 1-quart, 8"x8" or another similar sized baking dish.

1. In a large mixing bowl, stir together the sugar, almond extract, vanilla extract, tapioca starch and salt.

2. Add the chopped fruit and stir to coat in the mixture. Let sit for at least 10 minutes while preparing the topping.

3. In another large mixing bowl, stir together the oat flour, oats, brown sugar, melted butter or coconut oil and salt until well combined.

4. Spoon the fruit mixture into the pan and top with the topping. Place the dish on a baking sheet to catch any spills.

5. Bake for 40-45 minutes or until the topping is firm and the fruit is bubbling. The topping will appear to be quite runny around 25-30 minutes but firms up in the last 10-15 minutes of baking. The filling may also appear runny while warm but thickens as it cools.

6. Let cool for 30 minutes and serve warm or room temperature. Cover and store at room temperature for up to 2 days.