However, for me, in this part of the world, at this time of year - grey skies and rain are delightful. Exhilarating, wonderful, and delightful.
Yesterday I had soup. Last night I slept under a quilt. This morning I ran in long sleeves in the rain. Today I wore a scarf and took an umbrella to work. I wrapped my hands around my cups of tea and soaked up their warmth. I am thinking about porridge.
I am very happy.
If I'm honest, our grey skies and rain have still been accompanied by temperatures around 20'C (68'F), and at least some sunshine each day. Autumn in Perth is pretty mild. If we had weather like this all year round, I might want to live here forever instead of moving to a country that has more grey skies and rain than sun.
Today's post isn't only about weather. I know not all of you share my (extreme) interest in that topic, and those of you at the end of Northern Hemisphere winter might deservedly be annoyed with me for rejoicing in weather that, to you, probably sounds like summer.
No, today's post is also about food. It is about all the things I am suddenly wanting to make now that cooler weather is upon us. I am dreaming of plum muffins. I am thinking about oats. I want to bake with spices. This upcoming Easter weekend should be a lot of fun.
I don't have baking for us today - time is still a teeny bit lacking - but I do have something that you could spread on baking, or hot cross buns, or just plain toast. It is an easy twist on Hannah's chocolate coconut hazelnut butter of 2011, which has the magical quality of also turning into fudge, and which I have made many a time.
This strawberry coconut almond spread is not much like the chocolate hazelnut version, but it has an ingredient list that was inspired by it. It is easy. It turns a punnet of strawberries into something quite different. I think it would be perfect for any season, or any time.
If you're ahead of me and have some plum muffins lying about...it would probably go quite well with them too.
Strawberry coconut almond spread
Easy to make, and easy to use.
Food processor required.
250g punnet of strawberries, washed and stems cut off
90g almond meal (1 cup)
50g desiccated coconut (2/3 cup)
1/4 tsp salt
1 tsp vanilla
1 - 2 tbsp water
Process the strawberries in a food processor until puree-like; about 1 minute.
Add the almond meal, coconut, salt and vanilla and continue processing until smooth, about 2 minutes. Add the water as needed to reach a spread-like consistency and process for another 1 - 2 minutes.
Store in the fridge (not recommended for freezing).
I like rather than love this recipe, on account of liking strawberries a lot when they're fresh but only a moderate amount when they're turned into desserts or sweet dishes. What I do love, however, is the novelty of this spread and how easy it is to make. You can use it as you would jam, or as you would nut butter, which means it is a very versatile product to have around the place.
If only raspberries were cheaper, I might try a raspberry chocolate hazelnut variety next...
Submitted to Healthy Vegan Friday #36.
What are you spreading on things this week?