Category: Egg Free
Fruit Jelly and Fruit Mousse
Deb
Another gelatin recipe we’ve been having quite a bit lately is real fruit jelly. To get a consistency more like commercial jelly, you can use fruit juice, but we’ve been using the whole fruit. 2 cups blueberries 1 cup black currants 1 1/2 cups room temp water 3 Tbs gelatin 1 tsp vanilla essence small amount of natural sweetener of your choice If your berries are frozen, get them out a couple of hours beforehand […]
Marinated Fish in Coconut Cream
Deb
½ cup lemon juice (3-5 lemons approx) 1 tsp sea salt 500g (1/2 lb) firm white fish (see note below for good types of fish) approx 100ml (1/2 cup) coconut cream slice of red onion, chopped up finely about ¼ telegraph cucumber, chopped up small handful of cherry tomatoes, halved mesclun or other lettucy type greens Start preparation 24 hours before you want to serve. Mix the lemon juice and the salt together in a […]
Egg free Apple Cinnamon muffins
Deb
This was my first attempt at making an egg free muffin with apple puree as the binder. I made 6 medium sized muffins, but they came out quite gluggy. It would cook up better as mini muffins or as a flat bread. The cooking time would need to be adjusted. 1 ½ cups apple puree 4 Tbs (2 oz) melted ghee, butter or coconut oil 1 Tbs softened honey or unrefined sugar ½ cup ground […]
Potato or kumera (sweet potato) chippies (crisps)
Deb
You can do these either peeled or unpeeled. Peel potatoes or kumera, or scrub them well. Cut into slices about ¼ inch or ½ cm thick. Rinse and dry with paper towels. Brush with melted butter mixed with olive oil, or melted coconut oil, or lard. Toss with some sea salt. Lay on an oven tray in a single layer Bake at 175C (350F) for about 45 minutes till crunchy but not too brown. Every […]
Fruit crumble
Deb
For each serving: A small ovenproof bowl A sliced apple, pear or peach; a handful of frozen berries; or other fruit of your choice 3 Tbs crispy nuts, finely ground (almonds or macadamias are best as they‘re a mild flavour) ½ Tbs butter or coconut oil 1 tsp rapadura, maple syrup or honey Pinch of spice such as cinnamon, ginger or allspice Put the fruit in the bottom of the bowl. Blend together the nuts, […]
Coconut quinoa pudding
Deb
For those people who long for rice pudding, but can’t have dairy or can’t have rice. 400ml can (1 ½ cups) coconut cream 1 cup cooked quinoa (Or other cooked grains. Or for grain-free, use dessicated coconut) ½ to ¾ cup sultanas or raisins (or other chopped, dried fruit) ½ cup shredded coconut or coconut chips 1 tsp vanilla essence (extract) ½ tsp mixed spice or cinnamon Mix the first 4 ingredients together in a […]
No bake apple walnut tart (Serves 6)
Deb
Crust: 1 ¼ cups crispy walnuts ½ cup desiccated coconut 3 oz coconut oil 2 oz (4 Tbs) raw honey ½ teaspoon vanilla essence ¼ teaspoon fine sea salt Filling: 2 Granny Smith apples, peeled*, cored & chopped roughly (*optional, unpeeled is fine too) 1 red apple, peeled*, cored & chopped roughly 2 Tbs raw honey ¼ tsp fine sea salt 1 tsp cinnamon 2 fresh medjool dates, pitted (or used dried dates, soaked for […]
Strawberry Fool (Serves 4 people)
Deb
A traditional fool is made from fresh or stewed soft fruit (eg. berries, poached stone fruit or stewed rhubarb or gooseberries) folded into whipped cream. This version also adds a thick Greek or European style yoghurt. 250ml (1 cup) cream 250ml (1 cup) plain, unsweetened yoghurt (preferably thick, like Cyclops) 200g strawberries natural sweetener of your choice, to taste grated chocolate (optional) Beat the cream till thick (if your cream is raw, see here for […]
Fudgy coconut date pudding
Deb
This is a variation of the strawberry fool recipe. It doesn’t need extra sweetener, as the dates give a nice flavour plus sweetness. 4 fresh dates, chopped 250ml (1 cup) coconut cream 1-2 Tbs creamed coconut (optional) 250ml (1 cup) plain, unsweetened yoghurt (preferably thick) – if you want this to be dairy free, use coconut yoghurt Chill the coconut cream for a couple of hours. Beat till it starts to get thick, then add […]
Individual fruit jellies
Deb
Although fruit juice isn’t a recommended whole food, the occasional jelly made with real fruit juice and diced fruit, is a much better children’s treat than a commercial jelly. This makes 6-8 individual bowls of fruit and jelly. 200ml (4/5 cup) filtered water 750ml (3 cups) red fruit juice eg. grape, or apple and blackcurrant, diluted with 250ml (1 cup) water 8 tsp gelatin a punnet of strawberries, sliced about 1 cup watermelon, cut up […]
Egg free Banana flat bread
Deb
¾ cup hot water 2 Tbs gelatin powder or crystals 2 Tbs honey, melted 6-12 Tbs (3-6 oz) butter, ghee or coconut oil, melted 3 ripe bananas, mashed (about 1-1 ¼ cups) 3 cups ground almonds ¾ tsp baking soda Line a swiss roll tin with baking paper. Dissolve the gelatine in the hot water. Add the honey, oil and mashed banana and mix well. Mix the almonds and baking soda together, and fold in. […]
Egg free Pumpkin sultana flat bread
Deb
3 cups (~650gm) cooked pumpkin (need about 1 kg piece raw pumpkin) 6 Tbs (3 oz) ghee, butter or coconut oil 2 Tbs honey or unrefined sugar pinch of fine sea salt 3 cups ground almonds (or other nut flour) 1 ½ tsp baking soda 2 tsp mixed spice ½ tsp ground ginger 6 Tbs sultanas, raisins or other dried fruit extra ground almonds First prepare your pumpkin: Method 1: Scrape the seeds and pith […]
Soaked Yeasted Bread
Deb
Makes three 9-inch by 5-inch loaves or one 9-inch by 5-inch loaf, two 8-inch pizza crusts and 8 rolls or hamburger buns 3 cups sponge 1 cup water or 3-4 eggs plus enough water to make 1 cup 2 teaspoons baker’s yeast ½ cup honey ¼ cup warm water ½ cup softened butter 1 1/3 tablespoons sea salt 6 cups plus 4-6 tablespoons whole wheat flour, preferably freshly ground Mix 2 teaspoons yeast into ¼ […]
Beetroot dip
Deb
I love baby beetroot, and we got some picked fresh from my sister’s garden last week. I turned them into a beetroot dip which we served with fish for dinner. Baby beetroot (5 of them made a dip that served 2 of us for 2 dinners) Cultured cream, homemade yoghurt or yoghurt “cheese” (ie after dripping out the whey). For a dairy free option, homemade mayo would probably work fine. A little himalayan or celtic sea salt […]
Dukkah
Deb
Ok, this probably isn’t an authentic dukkah recipe. I didn’t even look on the net to see what usually goes into it. I just grabbed a few things I had in the cupboard. I think these were the quantities: About a cup or so of nuts: tamari roasted almonds and cashews, pistachios About a tsp ground cumin seed About a tsp of curry powder Zizz in mini food processor till it resembles bread crumbs. Keep in a jar in the cupboard, and […]
Sauerkraut Salad
Deb
Some people love sauerkraut. And some people just don’t like it at all, but know it’s good for them. When you’re first introducing a tiny bit of kraut into your diet, you can usually hide it in something, but once you’re up to 2-3 tablespoons, it’s harder to hide. One way you can make it more interesting is to vary what goes into your sauerkraut – carrots, red cabbage instead of green, some beetroot. We’ve recently been […]
Cranberry Sauce
Deb
Turns roast turkey, chicken or duck into a Christmas treat. This is an easy sauce, made from the recipe on the frozen cranberry bag, but using natural sweeteners instead of sugar. 1 cup frozen cranberries 1 tart apple, peeled and grated Juice of one orange Zest of half the orange a bit under 1 cup rapadura, shakkar or muscavado sugar Simmer berries, juice, zest and sugar together till sugar melts and glazes the berries, and berries are […]
White Christmas slice
Deb
We recently discovered dried strawberries. Not the sugar coated, preservative laden things you might have seen in the supermarket, but ones where strawberries are the only ingredients. I found them in Hardy’s Health food shop. They’re so sweet, it’s hard to believe there’s no added sugar. Anyway, I got thinking about how they would be a good substitute for glaced cherries in some Christmas recipes, and had a hazy memory of something called White Chrismas. […]
Protein bars
Deb
Makes 10 logs @ approx 10g protein each, or 20 balls @ approx 5g protein Note that even good quality protein powders are a compromise food. But if you need some thing portable for after your workout and nothing else is convenient, better a bar you’ve made yourself, than most of the ones you can buy. Update (2015): These days we prefer to use collagen hydrolysate as a protein powder, and it works well in […]
Yoghurt Pizza base
Deb
From Nourishing Traditions, by Sally Fallon Makes two 10” pizza base 1/2 lb butter, softened 1 cup plain whole yoghurt 3 1/2 cups freshly ground spelt, kamut or whole-wheat flour 2 tsp sea salt Cream butter and yoghurt. Add the flour and salt, and mix well. Cover and leave in a warm place for 12 to 24 hours. Set the oven to 150C (300F). Line and grease 2 pizza trays or pie plates. Roll out […]
Chocolate Spread
Deb
I’m very excited that the stock of our new product – creamed coconut – has arrived today! One of the first things I did was whip up a Nutella type chocolate spread for people to sample, but free of dairy, sugar and even nuts! 250gm (1/2 a 500ml jar) of creamed coconut 125gm coconut oil 2 Tablespoons raw cocoa powder (it doesn’t have to be raw, but raw tastes better) 2 Tablespoons honey (or your favourite sweetener) 2 teaspoons vanilla essence Zizz it all […]
Ruth’s egg free banana mini muffins
Deb
This recipe came from a client who had found them very helpful when first switching over to gluten free. They are not whole foods, and very high carb, low fat. So only use as a transition recipe – or put lots of butter on! 1.5 cups white rice flour 1 tsp salt 1.5 tsp baking powder 3 large ripe bananas, mashed ¾ cup unrefined sugar ¾ cup water, milk or coconut cream Optional: ½ – […]
How to whip raw cream
Deb
Whipping pasteurised cream is easy, but raw cream doesn’t work the same way. It doesn’t thicken for ages, then it turns straight to butter. (If you want to make butter, see how here.) Nobody is exactly sure why this happens. I’ve heard theories like: “pasteurised cream has carrageen in it” – but in NZ it doesn’t, or “your cream isn’t fatty enough” – but this doesn’t explain it either. Traditional ways of thickening cream are culturing, […]
Sunflower Cheese Crackers
Deb
4oz ground sunflower seeds (or try half ground almonds) 1.5 oz grated tasty cheese 1/2 tsp baking powder sprinkling of paprika Mix together then add just enough water to get a dough consistency. Knead into a ball. Wrap in baking paper and put in fridge for 1/2 an hour. Roll out to pastry thickness between two bits of baking paper. Cut into fingers. Cook for 10min at 200C.
Crackers
Deb
I’ve been investigating a few GAPS friendly cracker recipes based on nuts. This recipe from Elana’s pantry is particularly good, though I used coconut oil instead of grapeseed. It seems you can make them using eggs, egg whites or even egg free. Different combinations of nuts and seeds also work. So here’s a “mix and match” type recipe you can adjust to your own specific needs. This amount will make two trayfuls of crackers. 4 […]