Category: Snacks
Baked Tempeh
Deb
Although even fermented soy shouldn’t be eaten in large quantities, this makes a tasty high protein snack, and is especially useful for those who don’t want to eat too much animal protein. Take a block of tempeh. Cut it in half through the middle, so that you have two thin slices. Cut each slice into 6 pieces. Lay out on a lined or greased baking tray. Sprinkle with paprika and sea salt. Bake at 175C […]
Raw oysters
Deb
The classic way to eat oysters is raw, served on a half shell, with nothing but their own juices and a squeeze of lemon juice. For those who love raw oysters, enough said.
Oysters in cream
Deb
A very quick and simple way to cook oysters, for those who don’t like them raw. Serves 2 A dozen (or more) fresh oysters in their shells, or a punnet of fresh oysters in liquid A dollop of butter ½ cup of fresh cream Sea salt to taste Take the oysters out of the shells, or if they’re in a punnet, drain the liquid into a separate container. Sauté the oysters lightly in the butter, […]
Baked Beans
Deb
Bought baked beans are a popular breakfast in NZ, but they have 3 problems: It’s very likely the beans are not prepared properly Have sugar included Often have gluten or other undesirables added Traditional baked beans (or Boston baked beans) don’t have tomato in them but are baked in a molasses sauce. For the Kiwi palette, this is a tomato based alternative. 2 cups dry haricot, navy or pink beans 2 Tablespoons whey (or lemon […]
Gluten-free Carrot cake muffins
Deb
Mix together in a big bowl: 1 cup ground almonds, or ground up crispy almonds or macadamias ¾ cup coconut flour ¼ cup arrowroot (or can use other white GF flours like rice, potato or tapioca) 1 tsp cinnamon 1 tsp mixed spice Beat together in a blender or food processor: 3 eggs 4oz melted coconut oil (or palm oil, or butter) 1 ½ tsp baking soda 1 tsp vanilla essence 4 Tbs rapadura, muscavado […]
Coconut Almond Cookies
Deb
Try these when you feel like Anzac or Krispie biscuits. Makes 18. 1 cup (about 150gm) crispy almonds 1 cup dessicated coconut 2 Tbs arrowroot (for SF, replace with 1 Tbs coconut flour) ½ tsp baking soda ¼ tsp sea salt 1 egg 2 oz melted butter or coconut oil (or a mixture) 1 tsp vanilla essence 6 Tbs maple syrup or rapadura extra arrowroot, if needed Grind the almonds as fine as you can […]
Peanut brownies
Deb
Adapted from Raisin Nut cookies in Nourishing Traditions. If you can tolerate gluten, you can use that recipe, but reduce the flour by 4 Tbs. Then add 4 Tbs cocoa to the second stage. 4 oz butter ½ cup whole yoghurt 1 cup gluten free whole grain flour (eg. Amaranth, buckwheat, brown rice or a combination) ¾ cup rapadura (aim to reduce this to ½ cup over time) 4 Tbs cocoa, sifted 1 tsp vanilla […]
Ginger Crunch
Deb
This recipe is inspired by the Edmonds Ginger Crunch recipe that is found at many Kiwi cake shops or parties, though the base isn’t as crisp. 200g crispy almonds (1.5 cups) or crispy cashews (1.75 cups) * 100gm (4 oz) unrefined sugar (to reduce sugar: 4 Tbs sugar, 1/16 tsp stevia powder) 1 cup arrowroot (to make starch free, replace with ½ cup coconut flour, for a fully SCD legal recipe, see the GF appendix) […]
Almond Macaroons
Deb
1 ½ cups crispy almonds 100gm (about 2 cakes) palm sugar 2 egg whites ½ tsp almond essence Process the almonds and sugar together in the food processor, just till smooth. Immediately add the egg whites and pulse about 10 times. Add the essence and pulse 2-3 more times. The batter should be thick and sticky. The size of the eggs used and the amount of oil in the almonds determines the consistency, so you […]
Low Carb Chocolate Afghans
Deb
Mix together: 100g (4 oz) finely ground almonds 1-2 Tbs unsweetened coconut 1 Tbs cocoa In a separate bowl, partly beat up: 2 egg whites Add, then beat till firm but not dry: 5ml (1 tsp) vanilla essence 5ml (1 tsp) orange essence pinch of salt 1 Tbs glycerine pinch of stevia extract (the white powder) Note: be very careful with the amount, it’s VERY concentrated Fold gently together. Grease a baking tray with butter […]
Kamut scones
Deb
75gm butter, softened 1 1/2 cups kamut (or spelt) flour 125ml plain whole yoghurt 1 egg 2 Tbs rapadura or maple syrup ½ tsp cream of tartar ¼ tsp baking soda 1 tsp vanilla essence pinch sea salt ½ – ¾ cup dried fruit – eg. sultanas, currants or dates approx ½ cup ground almonds, or arrowroot Rub the butter into the flour with your fingertips or in a food processor, till it looks like […]
Low Carb raspberry cupcakes
Deb
Adapted from Breaking The Vicious Cycle, by Elaine Gottschall 2 cups ground crispy almonds ½ cup dried coconut, ground to a powder ¼ cup (4 Tbs) melted butter, coconut oil, coconut cream, yoghurt or kefir 4 tbs liquid or slightly melted honey* ½ teaspoon baking soda pinch sea salt 3 eggs ½ cup fresh or frozen raspberries * This can be reduced, or try a combination of stevia and glycerine. 2 Tbs honey and 1 […]
Chocolate Macadamia Muffins (Makes 10 muffins)
Deb
Mix together thoroughly in a large bowl: 1 cup “crispy” macadamias, ground as fine as you can get them OR ground “crispy” almonds, or ground almonds ½ cup fine dessicated coconut, ground up even finer in food processor ½ cup arrowroot 4 Tbs cocoa, sifted 1 tsp baking soda, sifted 1/2 tsp cream of tartar, sifted pinch of sea salt Beat together: 4 oz butter or coconut oil, melted 4 Tbs rapadura or maple syrup * […]
“Mix & Match” Big Leafy Lunch Salad
Deb
Tear up enough leafy greens to 3/4 fill a large bowl or container. Wash and dry if necessary. Choose from: mesclun greens, lettuce, mizuna, rocket, baby spinach, watercress If you’ve got some fresh herbs, include a little of one, eg: parsley, basil, oregano Pour on 1-2 tsp of basic salad dressing & mix till leaves are well coated. If you’ve run out, squeeze on some lemon juice or balsamic vinegar, pour on a little olive […]
Lamb & spinach salad
Deb
Same method as “Mix & Match” Big Leafy Lunch Salad using these choices: Baby spinach Basic salad dressing Feta (pref goat), crumbled Tomato or red pepper Chunks of roast kumera (optional, if you’re low carbing or SF) Cold leftover lamb from a roast, or even better, pan fry some lamb schnitzel in butter, and chop up. Serve while the lamb is still hot.
Coleslaw
Deb
This is a lighter coleslaw than usual, with a simple oil and lemon dressing ¼ of a cabbage, finely chopped 1 medium carrot, grated a slice of red onion finely chopped OR a radish or baby turnip or two, grated basic salad dressing with paprika added Mix together well. At lunchtime, serve with cold meat or chicken and maybe a slice of homemade bread and butter. At dinner, serve with hot meat and potatoes or […]
Chunky bean salad
Deb
Serves 2 as a one-dish vegetarian salad. Or serves 4 as a side dish. Step 1 (Optional) – Cook the eggs If you want hard boiled eggs with the salad, set them to boil now. By the time the rest of the salad is done, they should be ready. Step 2 – Make the dressing In the food processor or blender, zizz up a tin of tomatoes (including the juice). Add a slosh of olive […]
Quinoa “tabbouleh”
Deb
Serves 4-8 First, a recap on cooking the quinoa. Measure out a cup of quinoa and rinse well. Soak for 12 hours in ¾ cup of warm water, plus 2 Tbs whey. Add another ¾ cup and bring to the boil. Simmer, stirring often, till the water is all absorbed and the quinoa is soft. Fluff up with a fork to seperate the grains. This will make about 2 ½ cups. Mix about ½ cup […]
Yoghurt Herb Bread
Deb
Adapted from a recipe in Nourishing Traditions Makes 1 9-inch by 4-inch loaf 3 cups freshly ground spelt, kamut or whole-wheat flour 2 cups plain whole yoghurt ½ cup filtered water 3 large eggs, lightly beaten 1 teaspoon sea salt 2 teaspoons baking soda 1 oz melted butter 1 Tablespoon molasses or barley malt 1 Tablespoon Mixed or Italian dried herbs Mix flour with yoghurt and water, cover and leave in a warm place for […]
Soaked Flour Breadmaker Bread
Deb
I developed this recipe by combining my breadmaker machine’s recipe with Sally Fallon’s yoghurt bread. Notes: The first couple of times you try the recipe, don’t leave it unattended. You may need to make some slight adjustments to get it right for your particular breadmaker, climate, type of flour, etc. This has been tested on a Panasonic SD-200. It requires that the yeast, then the dry ingredients are put in first. If your machine has […]
Healthy Yeasted Bread
Deb
From this Weston A Price Foundation article Genuine sourdough bread required dedication and time. A compromise, quicker bread and one that may be more acceptable to western palates is soaked yeasted bread. The following recipe has been developed by Sonja Kepford, head of the WAPF Des Moines, Iowa chapter. The total fermentation time rising and proofing is 7 hours, which is the magic number for deactivation of phytic acid. To prepare the bread, you will […]