I have been pretty horizontal for the past couple of days. My feet, undeniably ‘put up’ – on the sofa, on the bed, or the grass. Rest is such an undervalued pleasure. We constantly push ourselves to make the most of the hours left in the day. Making sure we get as much as possible done. Why is it more of an achievement to hurtle through life, wearing ourselves down? I feel I’m winning when I rest. Rest is good for the soul. Rest does not make you weak, it empowers you to live a longer, stronger life. So yeah, I’ve done ziddly squat these last couple of days, and it feels fantastic!
I did however, let my much-needed-rest-time be interrupted by a little walk. Charlie had given me the heads up that there was a blackberry bush near the boat, overflowing with juicy fruits. I took my tub and off I trotted to find this berry oasis. And oh boy, he wasn’t wrong. Hundreds and hundreds of fat, plump blackberries, dangling from their thorns, waiting to be plucked. I was there for a good 45 minutes, scrambling around and under their bushes. Trying not to get spiked to death or end up with 100 thorn splinters. One such thorn took a good 10 minutes to dig out of my thumb, much to the amusement of the nearby railway workers. Who’s laughing now guys?!
I now have more blackberries than I honestly know what to do with, and am currently compiling a list of possible blackberry recipes. But I am happy, a big purple smile of happy. Plus, free food is the best food.
Blackberry and Oat Muffins
Makes 6-8 muffins
250g organic spelt flour
70g rolled oats
65g coconut sugar
1 heaped tsp baking powder
1.5 heaped tsp bicarbonate of soda
200ml almond milk
2 organic free range eggs
Large handful of wild blackberries (washed) – if you don’t have any blackberry bushes nearby, source them from a local farmers market
Sprinkle of oats & coconut sugar for the topping
Preheat over to Gas Mark 6 / 200 C
Line a muffin tray with 8 muffin cases.
In a bowl, mix all the dry ingredients together.
In a separate bowl, whisk milk and eggs together, then fold them into the dry mix.
Gently fold in the blackberries.
Divide the mixture evenly between your cases, making sure you fill them right up – this will create nice big muffins.
Sprinkle the additional oats and coconut sugar over the top of your muffins.
Bake for 15 mins, or until a skewer comes out clean.
Here’s some other blackberry recipes that I recommend testing out: