Category: Egg Free
GAPS friendly Boiled Christmas Cake
Deb
Over the years I’ve made various different Xmas cakes recipes, but it all got a lot easier a couple of years ago. I watched Nigella’s Christmas and was inspired to find her recipe for a boiled Xmas cake which looked so easy. The first year, I made a few slight tweaks: Gluten free – ground almonds, rice flour, arrowroot PLUS pectin, xantham or guar gum Unrefined sugar (eg rapadura, shakkar or muscavado) instead of brown […]
Sauerkraut
Deb
Another important food, especially for the GAPS protocol, is sauerkraut or other fermented veges. There are a variety of different ways of making sauerkraut, but these are the basic steps: Select your veges, wash and, if necessary, peel them Chop them – with a knife, grater or in a food processor Add sea salt and give them a good squeeze with your hands, or pound with a heavy object, such as a bottle filled with […]
Quick & Easy Snow Freeze
Deb
If you prefer a soft serve style ice cream, a fruit flavoured one can be made very quickly, as long as you’ve planned ahead. During the summer, keep a supply of frozen fruit slices or chunks in the freezer, and make a delicious ice cream in your food processor or high power blender at any time. This amount serves 3. It needs to be eaten immediately, so if you want a smaller amount, make a […]
Blueberry Honey sorbet
Deb
4 Tbs honey, preferably unheated 1 ¼ cup blueberries ¼ cup water Juice of ½ lemon Mix together water, lemon juice and honey. Stir till dissolved. Add blueberries and puree. Freeze in a shallow container. Take out and blend 3-4 times, about every ½ – 1 hour. If you have an ice cream maker, adjust the quantities to suit, and follow the manufacturers instructions. Variations: Ice blocks – after the final blend, freeze in blocks […]
Coconut rough
Deb
4 oz coconut oil 2 Tbs honey 2 Tbs cocoa 1 cup coconut 1 cup ground almonds Melt the coconut oil and honey over a low heat. Stir in the cocoa and whisk till well mixed. Add the coconut and almonds and stir well. Add extra almonds if needed to get to a thicky, fudgy consistency. Press into a lined tin. When set, cut into squares.
Coconut date truffles
Deb
Makes 12 small balls (make them small as they are very rich). 100g (4 oz) creamed coconut (this comes in a block and is very firm) 3 fresh dates Cut the creamed coconut into chunks, then process in a food processor till mealy. Cut the dates into chunks, add and process till mixed together. Roll into small balls and refrigerate till hard. Take out of the fridge again to soften up about 15 mins before […]
Gravy
Deb
Many people now make gravy out of a packet and serve it not only with roasts, but also with any meat and potato dish. But the traditional way to make gravy is to use the meat juices and dripping left in the pan after making a roast, and to use the roux method. ½ cup dripping (if there’s not enough in the pan, add some butter or extra meat fat) ½ cup unbleached flour* about […]
Tomato ketchup sauce
Deb
This is based on the Ketchup recipe from Nourishing Traditions, reduced to a smaller serving and with alternative sweeteners. 280ml (1 ¼ cups) tomato paste, preferably organic, with no added salt or other additives 20ml (4 tsp) whey 5ml (1 tsp) fine sea salt 40ml (8 tsp) maple syrup or rapadura or other dehydrated cane juice pinch of cayenne pepper 40ml (8 tsp) fish sauce Mix together well. Put into a jar, leaving about an […]
Tahini spread/sauce
Deb
½ cup tahini 1 cup water 1 tsp Celtic sea salt Variation (dipping sauce): ½ cup freshly squeezed lemon juice 2-3 cloves garlic, crushed If your tahini has separated, so that the oil is in a layer on top, stir it together as much as possible. Measure out the tahini and put into food processor. Add water but by bit, while beating. When it’s smooth, add the sea salt and optional garlic and beat till […]
Peanut (Satay) Sauce
Deb
3/4 cup crispy peanuts 2 tsp coconut, peanut or extra virgin olive oil 2 tsp fresh ginger, grated 3 cloves garlic, crushed 1 tbsp red curry paste 400ml (14 fl oz) tin coconut cream 1 tsp tamari (fermented soy sauce) or substitute sea salt to taste at the end 1 1/2 tbsp lemon or lime juice 1 1/2 tsp fish sauce Blend or process the peanuts until they are fine meal. Put to one side. […]
Sprouted Buckwheat crackers
Deb
Blend together in a food processor: 1 ½ cups buckwheat, sprouted ½ cup whole flaxseed, soaked overnight, then drained ½ cup other seeds – sesame, sunflower or pumpkin – soaked overnight, then drained a grated carrot or pulp from juicing carrots some sea salt some extra flavourings of your choice, such as: a clove of garlic, other grated veges, or herbs or spices The mixture needs to be stiff enough to make patties that will […]
Acidophilus Yoghurt
Deb
This type of yoghurt is a bit more complicated to make than kefir or the room temperature yoghurts, as it is temperature sensitive. But it doesn’t require a special starter, and some people prefer the taste. This yoghurt won’t be as thick as commercial yoghurt. You’ll need a candy thermometer to make it. 0.9 litre (1 US quart) fresh, whole milk (raw is best, but pasteurised will do, as long as it’s not homogenised or […]
Cultured cream
Deb
There are several ways you can culture cream at home, depending on what you have available. 450ml (1 US pint) cream – preferably raw, organic and grass fed, but pasteurised will do. Don’t use UHT cream though One of these starters: about 4 Tbs kefired milk 3 Tbs Caspian sea yoghurt (or any of the room temperature yoghurts) 1 Tbs kefir grains 1 Tbs commercial crème fraiche 1 Tbs cultured buttermilk 1 Tbs piima (or […]
Pickled Beetroot (Beets)
Deb
A one-litre (one-quart) jar with an airtight lid 6 med beetroot (about 750 gms, or 1 lb 10oz) 2 Tbs whey ½ Tbs sea salt ½ cup filtered water Beetroot is full of vitamins and minerals, so we want to cook them in a way that will keep these in the roots. One way is to prick several times with a fork, then bake in a low oven (150C or 300F) for about 3 hours, […]
Whole Grain Crackers
Deb
From Nourishing Traditions, by Sally Fallon. Makes about 5 dozen 2 1/2 cups freshly ground spelt, kamut, whole wheat or rye flour, or a mixture 1 cup plain yoghurt 1 teaspoon sea salt 1 1/2 teaspoon baking powder 2 tablespoons sesame seeds, toasted in oven 8 tablespoons butter, melted unbleached white flour Mix flour with yoghurt and leave in a warm place for 12 to 24 hours. Place soaked flour, salt, baking powder and 4 […]
Water kefir
Deb
Water kefir is generally made from a different kind of kefir grain, a translucent water kefir grain. It feeds on sugar, where milk kefir feeds on lactose. You can convert milk kefir grains to water, though, as with coconut milk, they will stop growing. For instructions on how to convert the grains, then make water kefir, visit Dom’s “kefir insite”
Lassi
Deb
Lassi is fresh yogurt blended with warm water. Yogurt is a curd and is said to be hard to digest, creating ama (residues of inefficient digestion), but once it is transformed into lassi it becomes lighter and aids digestion. Thinning yogurt with water and blending it changes the molecular structure so it’s more easily assimilated. It makes a good after meal drink and helps eliminate gas pains. Mango: Blend 1 part yogurt, 2 parts water, […]
Ginger Tea (Serves 4)
Deb
1 litre (4 cups) filtered water 2-3 tsp fresh ginger (freshly grated) 1 Tbs raw honey Bring water to the boil. Pour over the freshly grated ginger and stand for 5-10 minutes. Strain and add the honey.
Apple Cider
Deb
Adapted from a recipe in Nourishing Traditions, to make a smaller quantity For each 800ml jar: 10-12 organic apples 25ml (5 tsp) whey 5ml (1 tsp) fine sea salt Wash, quarter and core the apples. Do 3 at a time and then juice. Give the juice a quick stir, then strain into a litre-sized measuring jug. Continue until there is about 750ml of juice, excluding the foam on top. Remove as much of the foam […]
Ginger Beer
Deb
From Nourishing Traditions, by Sally Fallon 14 teaspoons ground ginger 14 teaspoons white sugar filtered water 3 cups rapadura juice of 4 lemons Genuine ginger beer begins with a “bug” made by feeding 2 teaspoons ground ginger and 2 teaspoons white sugar to a culture for seven days. White sugar is used for the small quantity needed to make the “bug,” but rapadura is used for the larger quantity that goes into the beer. Place […]
Beetroot, carrot and celery juice
Deb
Beetroot juice is considered one of the most powerful cleansing and blood-building juices available. It contains four important vitamins and nine essential minerals including small amounts of iron. Beetroot juice has been used in the treatment of kidney and bladder disorders, gallstones, jaundice, gout, constipation, anaemia, menstrual problems & cancer. For the best flavour, juice the small, young beetroot. If you juice the beet tops you will get a good amount of chlorophyll, vitamins A […]
Broccoli and carrot juice
Deb
1 head broccoli, pref organic 3-6 carrots 2-3 Tbs cream or coconut cream Wash vegetables thoroughly, cut up and juice. Stir in the cream (to help absorption, and help prevent blood sugar spikes) and drink straight away. Sip slowly and “chew”. Serves 3
Beet Kvass (Makes 2 quarts)
Deb
From Nourishing Traditions, by Sally Fallon ~3 medium or 2 large organic beetroot, peeled and chopped up coarsely 1/4 cup whey 1 tablespoon sea salt filtered water This drink is valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-ounce glass, morning and night, is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment far kidney stones […]
Trail mix
Deb
Combine some dried foods for a portable snack. Try one of these, or make up your own: Jerky cut into small pieces, with crispy almonds Crispy peanuts, with a few organic raisins Crispy cashews, with dried coconut flakes and diced dried pineapple (small amount only)
Nut “muesli”
Deb
This variation of crispy nuts can be eaten as a trail mix, or can also be used as a breakfast muesli, for those who can’t eat grains. 2 cups almonds (or other nuts of your choice, or a mixture) roughly chopped in a food processor, blender or by hand -OR- 1.5 cups slivered almonds ½ cup sunflower seeds (or pumpkin seeds, or a mixture) about a Tbs coconut oil or butter 1 tsp cinnamon, ginger, […]