Category: Festive
Children’s Party
Deb
While we’re talking about parties, I’m reminded of all the great ideas that Hollie from Auckland posted about a few months back. She kindly gave me permission to repost it here: I know the thought of upcoming parties is tough with our kids limited diets… so I thought you might be interested in some of the party food I created for our sons birthday party. All the food was GAPS (stage 6) friendly. The food was a hit […]
Christmas menu
Deb
When we go to my brothers house on Christmas Day, there will be plenty of meat and veges, and my own starch free Christmas cake, so there’ll be lots we can eat. There’ll also be lots we can’t have, and when my brother ran through the Xmas menu for me, I got to thinking about a Xmas menu that was 100% gluten free and starch free. Since we’re in the Southern Hemisphere, and Christmas Day might […]
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 […]
Chocolate mousse
Deb
This recipe is originally from Lois Daish, writing for the NZ Listener. It’s been a favourite special occasion recipe of mine for several years. Serves 4-6. 120g (4 oz) dark chocolate, preferably 70% cocoa, and sweetened with rapadura, maltitol, xylitol, or other OK sweeteners. (Note that some chocolate is labelled sugar free, but sweetened with Splenda, NutraSweet or other bad sweeteners) 4 eggs Optional – 1-2 Tbs of your favourite liqueur (orange is especially good, […]
Low Carb Marzipan
Deb
Whisk together: 1 egg white 1 tsp almond essence (extract) 2 Tbs softened butter or coconut oil 1 Tbs honey -OR- 1 Tbs maple syrup -OR- 2 Dsp glycerine and pinch stevia extract Add: 200g ground almonds Mix both together to form a paste. If necessary, add a little cold, filtered water to get the texture right. Line a tray with baking paper. Form into balls. Press each ball gently onto the tray, just enough […]
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 […]
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 […]
Honey wine (T’ej)
Deb
This recipe is a “wild ferment” from Wild Fermentation, by Sandor Ellix Katz. If you enjoy this recipe and want to explore wild ferments in more depth, take a look at his website at Wild Fermentation or you can buy his book through Amazon. I’ve halved the recipe for your first experiment. 1 1/2 cups honey, preferably unheated 6 cups filtered water Stir together the honey and the water, in a large bowl or jar, […]
Roast turkey, with gluten free stuffing
Deb
Cranberry stuffing (make the previous day or earlier in the day) 1/3 cup rice, millet or quinoa 2 tsp whey or lemon juice 1 cup water 1/3 cup water (or use turkey or chicken stock for more flavour) 1 Tbs butter (or olive oil) a little sea salt 2-3 Tbs dried or frozen cranberries 1 lemon 1 small onion 1 clove garlic 2 Tbs butter (or olive oil) a few fresh sage leaves, finely chopped some […]
Grain Free Tropical Xmas Cake
Deb
Although this is grain free, it’s very high in fruit, so very high carb. So keep it for Christmas or other special occasions and serve with whipped cream, brandy butter or some other form of fat. Day 1 Mix these together thoroughly. Marinate in the fridge for about 24 hours. Stir well several times throughout the day. All the liquid should soak into the fruit. Juice of 1 lemon (save the skins for Day 2) […]
Dark Gluten Free Xmas Cake
Deb
For those that prefer a dark cake, this is beautiful, but because it’s a boiled cake, you don’t need to mature it for a month. It will improve with maturing, but can be eaten the same day, and still be delicious. Again, this is a high carb cake. Take a large pan, and melt together: 1/2 cup water 1/4 cup brandy, rum or extra water Juice of one orange Rind of the orange, plus rind […]