I know a bank where the wild thyme blows,
Where oxlips and the nodding violet grows…
Recently my dreams have been so vivid – an incarnation of EDM, Game of Thrones and for some reason thyme. Though the flashes of EDM can be attributed to the residue of Robin Shulz at Bestival and Game of Thrones to late night reading sessions, fragrant thyme gracing my dreams is bewildering to say the least.
Yesterday we finally bought some and I found myself quite intoxicated with the smell of this elegant herb. It took me back to being nineteen and an adaptation I was writing of my favourite Shakespeare play and those thoughts of an enchanted forest filled with the scent of thyme where Queen Titania lay.
Of course we were only on Mile End Road, far away from any real magic but if you let it imagination brought it all the more closer. Back then I really could have used some fairy dust, it might have helped with a Tinkerbell trap I was trying to set. The object of those affections a blue-eyed surfer, with whom I never had enough time.
These soft melting biscuits are somewhat of a soliloquy I didn’t dare utter back then. Perhaps a way of relating to myself and making sense of something fleeting and lost in my subconscious. As Jack Johnson suggested, dreams be dreams.
In hindsight, I should have baked them in a greased cupcake tin. Serve these gluten free and vegan morsels freshly toasted with a knob of coconut oil or butter, you’ll see.
1/4 cup almond milk
1tsp apple cider vinegar
1 cup gluten free flour
1/2tbsp baking powder
1/2tsp Himalayan pink salt
1tsp fresh thyme leaves
1tbsp brown sugar
1/4 cup of coconut oil
Preheat the oven to 400F and line a baking tray with parchment paper (or use a muffin tin).
In a glass, stir the almond milk and vinegar together.
In a bowl, mix the flour, baking powder, pink salt, thyme leaves and sugar.
With your fingers, rub coconut oil into the flour mixture until you have nice big crumbs.
Only just fold the milk into the mixture. Using a tablespoon, spoon the mixture onto the lined baking tray until you have six biscuits or a greased cupcake tin.
Bake in the oven for about 10 minutes, transfer to a wire rack and allow to cool.