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Yum Things at Scarecrow

10 Aug Yum Things at Scarecrow

Posted at 8:26 AM in News by

We had an unusual and long ferry trip this week, through the low blanket of dense fog that has been hovering over the slate-grey seas around Auckland. Mist obscured any other vessels and the islands of the gulf, the fog horn sounded out regularly. There was no reference points as we journeyed, the grind of the engines and the slow motion of the ferry on still waters were the only indicators that we were actually moving. It was a rather beautiful ‘outside reality’ experience, a sort of forced meditation. Many of you may have been inconvenienced with grounded flights, or other transport hiccoughs during this period. These can be such frustrating experiences, but I welcomed the interruption and unexpected moment to take a few extra breaths. When we finally arrived to Waiheke and ‘broke’ through the fog, the island before us was sparkling, bathed in piercing sunlight… or was my mind just a little clearer?

Speaking of flights, we are shortly off to Europe (yes, in the middle of Covid, a heatwave and a drought) to see family and friends. Other than our long-haul flights, all other significant distance transport will be train journeys, I’m so looking forward to that. Did you know the average global flight duration is less than 2.5 hours? Wouldn’t it be good to change that!

I’m happy to report success in our recruitment, we are delighted to have a full kitchen team again. It’s been a challenging period and I sincerely thank our team for coping under some real duress over the past months. We hope Victoria St will be back to opening on Sundays by early spring… and you’ll be the first to know! New and old favourite treats coming soon to our sweets selection also. We are feeling some confidence returning to the stores and to the city centre, including the pleasure of welcoming visitors from more distant shores,

This week’s recipe is actually from Sarah at YUM granola, (see our feature below about YUM). When she popped in recently to give us a tasting of her delicious products she showed us this loaf cake – and it looked soooo good! Let us know if you give it a go!

Feijoa, Pear, Ginger Loaf
This loaf is a great recipe that can be used year round, substituting in whatever seasonal fruit you have on hand. The first time I made it was in Autumn, when feijoas were at their prime, however you can easily replace the feijoas and simply increase the pear amount, making the perfect Pear & Ginger Loaf. This recipe is gluten free and dairy free, with very low (natural) sugars so great for anyone looking to add a treat without it spiking their (or their children’s) sugar levels! It is packed with flavour and disappears quickly! Enjoy!
Makes 1 loaf (10 serves)
*Alternatively, you can use Yum Pancake mix as a replacement for the almond meal and coconut flour.
8-10 feijoas (1 cup), peeled and mashed
1 small brown pear, peeled and finely chopped
1/3 cup neutral coconut oil, melted (or olive oil)
3 eggs
1 T good quality, plain yoghurt
1 tsp vanilla
1 T maple syrup or coconut sugar
1 cup almond meal
3 T coconut flour, sifted
1 tsp baking soda
1-2 T crystallized ginger, finely chopped
1/2 tsp cinnamon
Pinch of salt
Preheat oven to 180C and prepare a loaf pan by brushing with melted coconut oil, or lining with baking paper.
Place feijoas and pear in a medium bowl and gently mash together with fork or potato masher. Add coconut oil, eggs, yoghurt, vanilla, and maple syrup/sugar. Sift in dry ingredients. Add ginger and salt, mixing well. Allow to sit for a couple minutes.
Pour batter into the prepared pan and bake for 30 minutes or until golden brown and firm when touched (or a skewer or knife inserted into the middle comes out clean). Remove from the oven and cool.
Sarah says, “Serve with yoghurt and enjoy with a good cuppa… hopefully with your feet up!”

Hopefully newsletters will continue in their normal pattern while your correspondent is away!

Bon Appetit,
Alison

Yum Granola Now In Store

Yum is a range of chef-crafted breakfasts, founded on the shores of Lake Hawea over 7 years ago by Sarah Hedger and Michael Cowlin. Inspired to make high quality breakfast options with integrity, Hedger has taken a chef’s approach to culinary creativity and farm to table sourcing, embarking to find the highest quality ingredients grown here in Aotearoa for their products.

With strong values driving its innovation and aspirations, Yum is now made fresh in Nelson by the couple and their small team of granola-ologists, focusing on creating epic breakfast options that offer real, whole food sustenance (and naturally gluten free). Inspiring change in how we start our days, Yum aims to raise the standard for breakfasts, whilst connecting us all to the local source of where (and who) grows our ingredients. Aside from their authentic recipes, it’s the provincial connection with local beekeepers, artisans, and farmers that makes Yum stand out, while being something we are incredibly proud of.

Yum also looks after its communities and our planet and has been a leader in its mission to reduce negative impact with its plant-based packaging, which are made in NZ. Yum first connected with Scarecrow over 5 years ago and is thrilled to partner with them again to connect Yum to their community.

Winter Rhubarb Applesauce

Kindly shared with us by Sarah herself, here’s something to try alongside your next Yum brekkie. This beautiful applesauce is the perfect addition as a topping for porridges, granolas, or as a light dessert with a beautiful natural yoghurt. Aside from tasting fresh, the fibre from the apples and their skins, as well as the Vitamin C in the rhubarb make it extra nourishing and healthy as well.

1kg sweet apples, preferably organic – a sweet variety such as Braeburn or Gala work well.
500g rhubarb
*Optional sweetness – good quality Clover honey

  • A moderately bright windowsill or similar spot to grow in.
  • Water when it begins to dry out, usually every 7 to 10 days. Soak for a few minutes in a bowl without allowing the leaves to get wet. Remove from water bath and drain well.  (Do not let orchid ’sit’ in water, it will rot the root system)
  • Fertilise with an orchid fertiliser (follow instructions on product label).
  • Repot into specialist orchid mix when the bloom is finished.

 

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