Winter has well and truly set in. The fields around us are gloriously green, and the wild kangaroos who share our property are looking fat and happy. Now the river is swollen with rain, and the veggie garden, after an abundant autumn, is winding down to it’s quiet time.
The rhubarb is still growing strong though, so I’ll share with you a beautiful compote that I’ve been making lately. It’s full of fruity deliciousness, and the pikelets have a good omega-3 boost.
It’s great for lunch boxes too. Just pack a little tub of compote, some pikelets and a spoon. It will be quiet a moment of heaven in the day.
- 2 cups wholemeal self-raising flour
- 4 tbsp chia seeds
- 1 ½ cups milk
- 2 eggs
- Coconut butter (or butter), to fry
In a bowl, whisk together the flour and the chia seeds. Make a well in the centre, and add the eggs and milk. Whisk to a smooth consistency.
Heat a heavy-based frypan over medium heat and add a little coconut butter.
Drop dessertspoons of the mixture into the pan and cook for half a minute or so, or until bubbles appear on the surface. Turn over and cook other side for another minute until golden.
- 1 orange
- 2 large granny smith apples
- 1 vanilla bean, seeds scraped, or 1 teaspoon of vanilla bean paste
- 1/3 cup caster sugar
- 4 stalks rhubarb
- ½ cup fresh or frozen raspberries
Remove the zest from the orange and then juice them.
Place the orange juice into a pan over a low heat. Add the zest, vanilla and sugar, and stir until the sugar is dissolved.
Peel and dice the apple. Add to the pan and poach until it is beginning to soften.
Slice the rhubarb into 2cm pieces and add to the pan. Continue to poach until the rhubarb gives easily when pricked with a fork.
Add the raspberries and gently stir until heated through. Allow to cool slightly before serving.