Harvest Breakfast

When our friends came to help us pick one ton of our Merlot grapes a couple of weeks ago, I made a harvest breakfast for us all.  You have to look after the workers!  I love using everything we grow in our garden for these breakfasts and in a previous post, I'd listed the menu.

We started with all-day-long oat bites - one of my staples and then had a parfait with berries, homemade marmalade granola (no sugar added) and homemade soy yoghurt.  I have to tell you that the highlight in my kitchen in the last few months has been my homemade soy yoghurt.  I'll share my recipe for it in the next day or two, but it has changed my life! I love it so much and its only 4 ingredients!  But, I digress.... the parfait was a blackberry base layer, then yoghurt, then granola, then raspberry, then yoghurt then granola.  Topped with fresh mint.

Then there was a a fig frittata, and also a roasted vegetable flat bread, with homemade sun-dried tomato hummus as its base - on a gluten free flax base:

Then came the an apple banana bread with an almond drizzle, and a discussion on whether sweet and savory dishes should be served on the same plate - or even on the same plate at the same time!!!   It is obvious that there is a big difference between Americans and British!!!

To finish -  the lemon cheesecake - dairy free, sugar free, gluten free ( and served on clean plates!!) Topped with citrus caviar!  Made with cashew nuts for the "cheese" and dates and almonds for the base.

And of course, it was our 10th harvest, so we did have to get out our ten year old Birdland Merlot wine to see how it was doing - and by the time we ate, it was lunch time!!  Every year we change the color of our wine label - our first year was yellow, as you can see below.  I wonder what color we'll choose for our 10th year?

Everyone seemed to enjoy the ending of our harvest