I can’t quite believe we’re a fortnight into September – where exactly did the summer go? Truthfully though I adore this time of year in Cornwall, as the tourist season is dying down and the county returns to its usual quiet self. There’s still a little buzz in the air, which makes evenings out in St.Ives or long walks on the beach all the more pleasurable… and lucky for us the weather is still delightful. It’s almost as if we get a sneaky extra bit of summer just before autumn properly hits – it’s nearly pumpkin time folks!!
I have so many recipe ideas whirring about my head at the moment but even still my blogging has taken something of an unexpected backseat – book launches and the all the excitement that surrounds them will do that. Of course, there’s another reason I can’t quite get myself into proper blogging mode again although my Dad’s illness really shouldn’t be used as an excuse for my lack of productivity of late but it’s certainly a factor.
Progress has been made and there is always light at the end of the tunnel but the realisation that things will never be the same again is a hard pill to swallow. At times it’s difficult not to dwell so instead I’m trying to counteract any negative thoughts with pro-active recipe making in the form of healthy, raw treats that will satiate the sweet tooth my darling Pa possesses without feeding that nasty tumour. I’ve never worked with macadamias much but had heard of their pie perfect demeanour, once soaked and blended until smooth. Plus, I was positively bursting to try out my new froothie and it definitely didn’t disappoint … also, I may have fallen in love with the curved spatula that accompanies it, which is the perfect tool to scoop out any food stuffs that may get trapped under the blades.
I’ve called it ‘make-do’ macadamia cream pie because I had to ‘make-do’ with just one cups worth of nuts, so I will say up-front that it could have, maybe, possibly have benefited from two, however, it’s certainly wasn’t a deal clincher. What surprised me most was the fluffy cloud-like texture of the blended nuts, which was really very different to the cashew cream I am used to … my Husband was also loving its light and fluffy credentials and practically ate the pie single handedly – er, I think we have a macadamia convert on our hands.
Now, on instagram I described this pie as ‘perfectly lovely’ and pondered as to whether every recipe had to be mind-blowingly, life-changingly awesome. Well, does it? I don’t know about you but I think I’m fine with some recipes merely being ‘perfectly lovely’ – even if the interweb would have you believe otherwise. Maybe then this recipe is a reflection of my current state of mind, which is all about embracing things (life, food, all the important stuff) for what they are and not what they could be … just like a ‘perfectly lovely’ pie.
for the macadamia cream filling
1 cup soaked macadamias
1 tbsp coconut oil
1/4 cup coconut water
juice 1 lime
1/4 cup agave syrup
for the hazelnut crust
1 cup hazelnuts (plus 1/4 cup more for the topping)
3/4 medjool dates
for the blueberry compote
1 cup blueberries
juice 1/2 lime
2 tbsp maple syrup
what you’ll do
start with the compote by blending the blueberries, lime juice and maple syrup until smooth. press through a fine mesh sieve and refrigerate until needed.
make the crust by blitzing together the hazelnuts and dates (remember to remove the stones!) until it comes together in a dense rubble. transfer to a pie dish and press firmly until the surface area of the dish is evenly covered.
blend the soaked macadamias (overnight in filtered water) along with the coconut oil, coconut water, agave and lime juice until smooth – scraping down the sides periodically and adding a little more coconut water if necessary. once it is completely smooth and creamy, swirl through about 1 tbsp of the blueberry compote before smoothing out over the crust using the back of a spoon. refrigerate for at least an hour before serving although overnight is best.
crush the remaining hazelnuts and sprinkle over the top before serving. the remaining compote can also be served on the side.
