Entries by Linda Paterson

Liquorice Wheels

Adapted and inspired by the craft of Amy Sue, these delightful liquorice wheels taste like the real deal and send your kitchen into a frenzy with the adorable liquorice aroma that sets your patience to the test.  With another dehydrator recipe, you will be left with your mouth watering whilst these nutritious treats take time […]


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Liquorice Wheels

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Prep Time 40 Minutes
Cook Time 12 Hours

Servings

Prep Time 40 Minutes
Cook Time 12 Hours

Servings

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Instructions
  1. Prepare 3-4 dehydrator trays with teflex sheets and put them aside.

  2. Remove the pits from your dates (this is easier when they are at room temperature).

  3. Grind your star anise with a mortar and pestle to a very fine powder (or use anise spice ready prepared).

  4. Add the dates to the food processor or thermomix and add the water and vanilla extract. Process the dates until they form a smooth paste. You may need to run a spoon down the sides a few times to ensure there is an even blend during the processing. When a smooth paste has formed, add the ground anise spice and briefly blend again to ensure it is all mixed evenly.

  5. Add the paste into a piping bag to create long smooth tube like lines. Keep the nozzle end close to the sheets to avoid creating wiggly lines. You may need a little practice first to see what I mean but don't worry if they are not perfect, they are still going to taste great and once they can be smoothed out slightly during the coiling process.

  6. Place the trays in the dehydrator at 115 degrees for approximately 12 hours or until they are ready for shaping but not completely done. Make sure you do not over do it. Some may need to dehydrate less than this and others may need to dehydrate a little longer.

  7. When the liquorice is pliable enough to shape into coils, gently roll them on the dehydrator sheet to un-stick them from the sheet. Start shaping your coils by starting from one end continue to curl them flat on the dehydrator sheet. (They are a little easier to do this if you take the sheet off the tray and lay the sheet flat on the bench).

  8. When the coils are tightly bound, place them onto the dehydrator mesh sheet (without the teflex sheet) to complete the drying process at the same temperature for another 8 hours. The time may differ at times requiring more or less time on different occasions. You know they are ready when they are dry and not sticky.

  9. Don't over dry them to the point that unwinding the coil causes the wheel to break.

  10. Individually wrap your liquorice wheels in baking paper and pin with a staple. If you want to get fancy, you can add your own label and put them in a special bag to give as a special gift made with love.

  11. Alternatively you can make the same recipe in one flat leather slab and cut them with scissors and roll them up. I call these Liquorice Leather Rolls. These take much less time and are easy to wrap and roll. 🙂

Coconut Vanilla Fudge

This recipe will show you how to make your own sensational additive free chocolate. CONTAINS NO nuts, dairy, sugar, eggs or other additives.With a soft fudge coconut cream and vanilla flavoured centre, slightly coated in homemade dairy free chocolate, these old family favourites will be consumed quickly in our home. You can make them rough […]


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Coconut Vanilla Fudge

This recipe is appropriate for people who are following the full GAPS Diet and who do not have serious digestive issues.

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Prep Time 35 Minutes
Passive Time 45 Minutes

Servings
Slices


Ingredients
Coconut Cream Filling

Choc Coating

Prep Time 35 Minutes
Passive Time 45 Minutes

Servings
Slices


Ingredients
Coconut Cream Filling

Choc Coating

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Instructions
Cococnut Cream Filling
  1. Mix all coconut meat ingredients in a saucepan on medium heat until all ingredients is well combined and melted and then mix in a food processor to grind the dessicated coconut a little finer.

  2. Line a 8×6 inch dish with bleach free baking paper and pour the ingredients into the dish and push down flat.

  3. Place the coconut meat mixture dish into the freezer and leave for 4 hours or overnight.

  4. When the mixture has set hard, pull the sides of the baking paper up to pull out the coconut mixture out of the dish and place it on a chopping board. With a long sharp knife, carefully cut the coconut fudge middle meat into even squares.

  5. Place the squares into a container with a lid back into the freezer for preparation for the chocolate coating step.

Choc Coating
  1. Simmer some water on a low heat in a saucepan and place a glass bowl over the simmering water. Add the cacao butter to the glass bowl and melt the cacao butter completely. (CAUTION: Keep the heat at a low temperature so that the steam does not cause any water residue within the glass bowl and make sure all your utensils and materials do not have any water on them because any water contaminating the mixture will cause lumps and clumps and spoil the smooth chocolate result).

  2. Once melted, turn off the heat and add the cocao powder gradually whilst stirring continuously with a bone dry whisk until mixed well with no lumps. Add honey and vanilla essence and continue to whisk.

  3. When the mixture is lovely and smooth it is ready for the coconut meat fudge dipping.

Coating with chocolate
  1. Take the chopped coconut meat squares from the freezer and place one square on top of a fork.

  2. Dip the square into the chocolate so that it covers only half of the slice. (you can cover the entire slice if you want to and this can be done by dropping it into the choc mixture and then lifting it with the fork from the bottom and let the excess chocolate drip off.

  3. The cold coconut squares will start to harden the outer layer of chocolate as you lay the squares down onto some bleach free baking paper on a tray to set.

  4. Place the choc covered squares into the fridge for 10 minutes to set. These are reasonably stable at room temperature.


Recipe Notes

OPTIONAL: You may wish to add a teaspoon of organic mint flavour to the mixture if desired.

Crunchy Nut Seed Fruit Combo Bites or Bars

This recipe is a favourite and can resemble a crunchy nut and seed fruit bar or equivalent bite sized snack. When I make the bars, I tend to spread the ingredients into a thickness similar to a museli bar but when I like to make smaller bite sized pieces, I spread the ingredients further to […]


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Crunchy Nut Seed Fruit Combo Bites or Bars

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Instructions
  1. You may wish to lightly grind some of the nuts to break them up a little but they can be left as they are

  2. Soak all seeds and nuts overnight and rinse them under filtered water in a sieve

  3. Combine and mix all ingredients with your hands or a big spoon in a bowl

  4. The flax seed may need a little more draining in a sieve before you add them to the remaining of the ingredients. These will work as a binding agent to keep all your ingredients together.

  5. When all is combined simply spread the ingredients on a dehydrator sheet (1 cm thick) and Dry at 135 degrees F or 57 ◦C for 20-24 hrs

  6. You may dehydrate for longer if you want a crispier result or intend to make thicker nut/seed bars

  7. When completed, simply break into bite size snacks or cut specific portions with a knife. You may also wish to break it up further to make a muesli mix for breakfast with your yoghurt.

  8. You can explore any nut fruit and seed combo that you desire. Enjoy!

Chicken Vegetable Pie

You will need 4 mini pie pots (size 4cm width opening from the top) This is a delicious meal on it’s own, served with a salad and fermented vegetables on the side.  It is a great winter warmer for all the family. Print Recipe Chicken Vegetable Pie Votes: 0 Rating: 0 You: Rate this recipe! […]


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Chicken Vegetable Pie

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Course Main Dishes
Cuisine Full GAPS Diet

Prep Time 20 Mins
Cook Time 40 Mins
Passive Time 45 Mins

Servings
Pies


Ingredients
Pie Filling

Course Main Dishes
Cuisine Full GAPS Diet

Prep Time 20 Mins
Cook Time 40 Mins
Passive Time 45 Mins

Servings
Pies


Ingredients
Pie Filling

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Instructions
Pie Pasty Prep
  1. Preheat the oven to 150 Degrees Celsius

  2. Place all pie pastry ingredients into a bowl and kneed with your hands, massaging and squeezing the ingredients until it forms a tight ball. You can also get this effect very quickly if you place all ingredients in a thermomix for 20 seconds on speed 4.

  3. Roll the dough flat so that it is approximately 1cm thick. Cut out sections of the dough to fill 4 mini pie pots (size 4cm width opening from the top) and press them into the bottom and side walls with your fingers. Make sure to leave enough dough to make the lids.

  4. With the remaining pastry and cut offs, roll out the dough again and cut out 4 lids.

  5. Place the bottoms of the pie crust pressed into the pie pots into the oven and cook for 15 - 20 minutes. Place the lids into the fridge for later.

Preparing the Filling
  1. Bring to boil the chicken breast in two cups of chicken stock.

  2. When chicken is cooked, remove the chicken and dice it up into small bite sized pieces for the pie.

  3. In a separate fry pan, saute the onion and garlic.

  4. Chop pumpkin and carrots to small bite sized pieces. Cut the heads from the broccolini and add them to the chicken stock in the pot along with the carrot and pumpkin pieces..

  5. Also add the onion and garlic along with the chicken to the chicken stock.

  6. Add all remaining chicken filling ingredients and bring to the boil and then reduce the heat to a simmer on a low heat for 45 minutes.

Putting it all together
  1. When all ingredients are cooked and ready, remove from the stoce and prepare the pie bottoms for filling.

  2. Evenly scoop the chicken pie filling into each pie pot crust filling.

  3. take the pie crust filling lids from the fridge and place them over the top of each pot. Pinch the sides of the pastry to connect the base of the pie with the pie tops. alternatively you can use a fork to do this.

  4. Spear the tops of the pie with a fork and place the pots on a tray in the oven. Cook for 20 minutes ( or until lightly golden brown) at 150 Degrees Celcius.

  5. Remove and let cool for ten minutes before serving.

Choc Top Minty Moments – Cheesecake Medallions

This recipe is an absolute delight if you love chocolate and mint with a splash of coconut cream flavour on a delicious crumbly biscuit bottom.  If you don’t like mint, simply leave that out of the recipe.  Although this recipe is not difficult, it does take some time to prepare but the time taken is […]


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Choc Top Minty Moments Cheesecake Medallions

This recipe is appropriate for people who are following the Full GAPS Diet.

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Prep Time 1 Hour
Passive Time 40 Minutes

Servings
Cups

Prep Time 1 Hour
Passive Time 40 Minutes

Servings
Cups

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Instructions
Biscuit Bottom
  1. Pre-heat oven to 150 degrees Celsius for 10 minutes (no hotter)

  2. Mix all ingredients in a bowl with a spoon, followed by massaging all the contents and squeezing the ingredients in your hands where you can feel the mixture starting to stick together. Depending on the consistency of the mixture, add more nut butter or coconut oil if it is too dry or more nut flour if it is too moist. You want to create a cookie dough so keep mixing and squeezing the contents with your hands so that the mixture can form a big ball ready for making smaller balls.

  3. When you have rolled the cookie mixture into a ball on the bench top, pinch a section of the dough and roll the section into a ball approximately 4cm in width. Continue this until you have 20 balls ready.

  4. Place each ball into mini round cardboard baking cups. These will be used as the mold for the entire cheesecake and they should be 5cm wide measured from the bottom.

  5. Press the first layer with your thumb by pushing the ball down flat to make a base in the bottom of the cup ensureing it reaches all the sides with good coverage.

  6. Place the baking cups onto a baking tray and place the tray in the preheated oven at no more than 150 degrees Celsius for 10 minutes, keeping a close eye on them to ensure they do not burn. Almond flour burns easily so do not cook any higher than 150 degrees Celsius.

  7. Remove the tray from the oven after 10 minutes and let the cookies cool for 5 minutes and then place them in the fridge for 15 minutes to cool whilst you prepare the next layer.

Mint Cheescake Layer
  1. Soak cashews in water for 20 minutes and then rince them and drain off the water.

  2. Add Cashews to the thermomix or strong mixer and mix on a high speed to break down the nuts into a flour like consistency.

  3. Add coconut oil and coconut milk to the mixture and continue to blend whilst occasionally stopping to wipe down the sides with the spatula to ensure all the ingredients are blended together evenly.

  4. Add honey, vanilla essence, mint flavour and mint leaves. The mint leaves are optional because they do require a lot of blending and pulsing to break them down into a paste along with the nut and coconut mixture. They do contribute slightly to the flavour and add some colour.

  5. If you wish to add more colour, add the spirulina powder.

  6. Continue to mix and blend whilst occasionally stopping to wipe down the sides with the spatula to ensure all the ingredients are blended together evenly. Keep blending until you establish a nice creamy like texture.

  7. Remove the baking cups from the fridge and add a spoonful of the mixture until all the ingredients is evenly dispersed in each cup.

  8. With the back of a teaspoon, level out the mint layer so that it is reasonably flat and place the cups in the freezer for 15 minutes.

Coconut Cream Layer
  1. Mix all coconut meat ingredients in a saucepan on medium heat until all ingredients is well combined and melted

  2. Remove from stove and mix ingredients in a food processor to grind the desiccated coconut a little finer.

  3. Add a spoonful of the mixture

  4. With the back of a teaspoon, level out the mint layer so that it is reasonably flat and place the cups in the freezer for 15 minutes.

Chocolate Top
  1. Simmer some water on a low heat in a saucepan and place a glass bowl over the simmering water. I like to use a pyrex jug (size measures 4 cups) for this as it works nicely to pour the ingredients later.

  2. Add the cacao butter to the glass bowl and melt the cacao butter completely. (CAUTION: Keep the heat at a low temperature so that the steam does not cause any water residue within the glass bowl and make sure all your utensils and materials do not have any water on them because any water contaminating the mixture will cause lumps and clumps and spoil the smooth chocolate result).

  3. Once melted, turn off the heat and add the cocao powder gradually whilst stirring continuously with a bone dry whisk until mixed well with no lumps. Add honey and vanilla essence and continue to whisk.

  4. Remove the baking cups from the freezer and pour chocolate mixture over the top until all the ingredients is evenly dispersed in each cup to provide good coverage as the top layer. Try not to make the top layer too thick to make it easier to bite into the cheesecake.

  5. Refrigerate for 1hour to set.

  6. When all ingredients have set, you can tear the cardboard paper cups and slowly remove the cheesecake medallions from the cup casing to expose them for serving. I recommend you keep them in the baking cups until you are ready to serve or eat.

GAPS Ginger Cookies

These cookies are not your usual ginger snaps because they are light and airy to bite into.  They are great on their own for a snack but make for the perfect combo with a cup of GAPS Ginger Tea.  If you had your heart set on a crispy cookie that looks just like the one […]


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GAPS Ginger Cookies

This recipe is appropriate for people who have reached stage 6 of the Introduction Diet and the Full GAPS Diet

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Prep Time 15 Minutes
Cook Time 15 Minutes
Passive Time 7 Hours

Servings
Cookies


Ingredients

Prep Time 15 Minutes
Cook Time 15 Minutes
Passive Time 7 Hours

Servings
Cookies


Ingredients

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Instructions
Preparation
  1. Preheat oven to 150˚C and prepare one large or two medium stainless steel trays by lining them with (bleach free) baking paper.

Mixing and Baking the Cookies
  1. Add all the ingredients into a bowl (except for the desiccated coconut and bicarbonate of soda).

  2. Mix the mixture with electric beaters or other mixer/thermomix. I used electric hand held beaters for this recipe.

  3. When well combined, add the desiccated coconut and add the bicarbonate of soda last.

  4. Spoon a tablespoon of mixture neatly onto the prepared lined baking trays and pat gently with the flat of one finger so that the mixture resembles a rounded semi-flat shape.

  5. Place the baking tray into the preheated oven and bake for 15 minutes. Do not be tempted to cook longer than this as the cookies will burn. If your oven tends to cook quickly, you may want to remove them sooner. The edges and tops should be browned but not burnt.

  6. Once removed from the oven, carefully slide the liner off the tray and onto a cooling tray with the cookies still in place. Let them cool this way for ten minutes to allow the cookies to cool. DO NOT try to pick them up as they will be soft and fall apart.

  7. When they are cool to touch and are becoming more solid, remove the paper lining under the cookies so that the bottoms don’t sweat. Allow the cookies to cool for a further 20 – 30 minutes on the cooling tray.

  8. The cookies will be light, airy and soft to eat. If you like them like this, you may store them in an air tight container. They will be soft to eat similar to a cake like consistency. They can be kept fresh for a week


Recipe Notes

The Excalibur food dehydrator is the best on the market.  I have had mine for ten years and it is still going strong. We have a few Excalibur Dehydrator options available at GAPS Diet Australia based on affordability and specification.  If you do purchase one, I highly recommend the one with a timer.  This helps greatly when dehydrating food on an ongoing basis.

View and listen to the cookie crunch video here

Raw Vanilla Hearts

This recipe is a great white chocolate alternative and is quick and easy to make requiring no baking what-so ever. Print Recipe Raw Vanilla Hearts This is a recipe for the Introduction Diet from Stage 6 onward. Votes: 0 Rating: 0 You: Rate this recipe! Course Baking at home, Deserts, Egg free recipes Cuisine Full […]


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Raw Vanilla Hearts

This is a recipe for the Introduction Diet from Stage 6 onward.

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Prep Time 10
Passive Time 30

Servings

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Instructions
  1. Place all ingredients into a food processor or thermomix and mix or pulse until all lumps are completely removed and the mixture becomes smooth for moulding

  2. Using heart silicon moulds or any other shape, press the mixture with your finger tips into the moulds until leveled.

  3. Place in the fridge to set. This can take up to half an hour or longer. Simply pop them out and store in the fridge when complete.

Bacon and Egg Pies

This recipe is great for both school or work lunch ideas.  They are supper easy to make and can be frozen for a later time. They do not last very long in our home and rarely get to the freezer unless I hide them. Selecting the right bacon is important: GAPS does not recommend smoked […]


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Bacon and Egg Pies

This recipe is appropriate for people following the Full GAPS Diet (not intro)

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Prep Time 10 Minutes
Cook Time 30 Minutes

Servings
Pies


Ingredients

Prep Time 10 Minutes
Cook Time 30 Minutes

Servings
Pies


Ingredients

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Instructions
  1. Preheat the oven to 175 Degrees Celcius

  2. Dice both the onion and bacon.

  3. Saute the onion and bacon in a fry pan with ghee and set aside.

  4. In a glass bowl, add the eggs and whisk the eggs until well mixed.

  5. Dice shallots and grate the cheddar cheese.

  6. Add the shallots, almond flour, salt and cheddar cheese.

  7. When the bacon and onion has cooled a little, add them to the mixture and mix all ingredients well.

  8. Line a muffin tray with regular 12 sized bleach free muffin cups and spoon the ingredients into all the cups evenly.

  9. Cook in the oven at 175 Degrees Celsius for 30 minutes or until browned on the top.

  10. After 30 minutes, remove from the oven and place on a cooling tray. When cooled, store in an airtight container in the fridge or freeze for later. These defrost easily overnight in the fridge.

Basic GAPS Cookie Dough

I have been making these cookies for over ten years when my son was 3 and first diagnosed with Autism.  We made little faces on them with all kinds of different emotions.  This was to help with understanding the different emotions and prompt communication when eating them.  My son is now 14 and still enjoys […]


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Basic GAPS Cookie Dough

Suitable from Stage 6 onwards
You can make little faces on these cookies with a variety of different expressions and call them emotion cookies or you can make small gingerbread men for Christmas.

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Prep Time 10 Minutes
Cook Time 10 Minutes

Servings
Cookies


Ingredients
Jam

Prep Time 10 Minutes
Cook Time 10 Minutes

Servings
Cookies


Ingredients
Jam

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Instructions
Strawberry Jam
  1. Add all ingredients to a saucepan on a low simmering heat and use a wooden spoon to stir the ingredients whilst applying pressure to the strawberries to squash them into a jam sauce.

  2. Continue to do this for approximately 15 - 20 minutes on a low heat so that the mixture will thicken.

  3. Pour the jam mixture into a jar and refrigerate. This will set when cooled.

Fermented Sauerkraut Juice

What if you run out of sauerkraut juice on the introduction diet? Sauerkraut juice is a by-product from making sauerkraut.  There is often not enough to cater for the introduction diet stages when you purchase sauerkraut or when you make your own so here is a recipe that will help you keep up with your […]


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Sauerkraut Juice

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Servings
litres


Ingredients
Juice Ingredients

Servings
litres


Ingredients
Juice Ingredients

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Instructions
  1. Fresh press your cabbage to make close to a litre of cabbage juice.

  2. And add either a cup of whey dripped from your yoghurt or kefir or use some yoghurt starter or vegetable culture.

  3. A cup of water can be added to top it up.

  4. Ferment the juice on the bench for 24 – 48 hours at room temperature and you will notice it will become slightly carbonated or effervescent. It is good to use a glass container that is sealed tight. Be sure to release any gas build up in the bottle by loosening the jar and tightening it again during the fermentation process.


Recipe Notes

Store in the fridge when fermentation is complete.

GAPS Approved Raising Agents for Baking

The GAPS diet does not allow baking powder or raising agents of any kind apart from pure bicarbonate of soda, otherwise known in USA as baking soda. (Use sparingly for people who have very low stomach acid). Egg whites (albumen) are especially good as a mechanical raising agent and for both soufflé and mousse the […]


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GAPS Approved Raising Agents for Baking

Appropriate for Full GAPS and Stage 6 of the Intro Diet

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Instructions
  1. Bicarbonate of soda is a pure leavening agent. It needs to be mixed with moisture and an acidic ingredient for the necessary chemical reaction to take place to make food rise. Because it needs an acid to create the rising quality, it is often used in recipes where there is already an acidic ingredient present, such as lemon juice, cocoa, yoghurt or honey. Baking Powder should be avoided as it contains additional non GAPS allowable ingredients.

  2. People who have very low stomach acid may need to avoid Bicarbonate of soda for a while and egg whites may be used for an alternative raising agent. Simply whisk the egg whites into soft fluffy peaks before adding to the mix.

Almond Flour Replacement/Alternatives

Almond flour is commonly used in many of the GAPS baking recipes, however these recipes can be substituted with other flours made from seeds. Almond Flour Replacement/Alternatives • Sunflower seeds ground into flour (remember to soak them first for 12 hours) • Pumpkin seeds ground into flour (remember to soak them first for 12 hours) […]


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Almond Flour Replacement/Alternative

Appropriate for the introduction diet from stage 6 onward

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Servings


Ingredients

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Instructions
  1. Sunflower seeds need to be soaked in order to activate them. Once activated they can be dehydrated to remove the moisture and then ground into a flour in the thermomix or food processor.

  2. Pepitas (also known as pumlin seeds) need to be soaked in order to activate them. Once activated they can be dehydrated to remove the moisture and then ground into a flour in the thermomix or food processor.

Coconut Fudge Slice

This recipe is useful as a reward system for children who are fussy eaters on the intro diet, it is smooth and has the texture of chocolate as it melts in their mouth. About 50% of fatty acids found in coconut oil is Lauric Acid which is one of the ingredients found in human breast […]


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Coconut Fudge Slice

This recipe is appropriate for stage one on the intro diet for fussy eaters only.

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Prep Time 5 minutes
Passive Time 1 hour

Servings
peices


Ingredients
Basic Fudge Recipe

Other Variations

Prep Time 5 minutes
Passive Time 1 hour

Servings
peices


Ingredients
Basic Fudge Recipe

Other Variations

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Instructions
  1. Place all ingredients into the food processor and blend until all well combined and creamy

  2. line a glass pyrex dish with bleach free baking paper and pour the ingredients into the dish

  3. Place dish into the freezer for 45 minutes to an hour so that it hardens quickly and doesn't separate

  4. Remove from freezer and store in the fridge

  5. Cut small square portions as desired

How to Blanch Almonds

These instructions will teach you how easy it is to blanch your own almonds.  This means removing the husk.  Whilst it is true that it requires more work, blanching almonds can be easier on the digestive system for severe food sensitivities than simple soaking, however blanching almonds may not be required for everyone. It is […]


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How to Blanch Almonds

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Prep Time 25 Minutes
Passive Time 1 Hour

Servings
Kg


Ingredients

Prep Time 25 Minutes
Passive Time 1 Hour

Servings
Kg


Ingredients

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Instructions
  1. Bring a small pot of filtered water to the boil

  2. Place your raw almonds into the boiling water and let sit for half an hour. They will swell and appear larger.

  3. Drain the almonds in a colander or strainer and rinse them with cold water to cool them

  4. Blot the almonds dry with a tea towel

  5. Use your fingers to gently squeeze the almonds and loosen the skin from them. They usually just slip right out.

  6. Dry nuts as per activated nut instructions

  7. Store in an airtight container in the fridge


Recipe Notes

Whilst it is true that it requires more work, blanching almonds can be easier on the digestive system for severe food sensitivities than simple soaking, however blanching almonds may not be required for everyone.  It is a preferred method for making almond milk for those who are more prone to food sensitivities as this will completely remove the phytates.  Removing the husks on almonds also make for a nicer homemade almond milk.  It is very unlikely that commercial nut milk producers will have taken the time to activate their nuts or remove the husks, not to mention any additives and preservatives within the product ingredients.

Organic Chicken liver pate

Organ meats are recognised as a ‘top GAPS nutrient dense food‘ and to ensure you are nourishing your body adequately this recipe will allow you to get your daily portions to optimise healing.  Many people having tasted liver on it’s own before (like myself) may feel that it is not on their fabourite go to […]


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Organic Chicken liver pate

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Ingredients
Soaking Solution
  • 2 Cups Kefir if you have a food allergy to dairy kefir, lemon juice or apple cider vinegar work great too.

Chicken Liver Pate

Servings


Ingredients
Soaking Solution
  • 2 Cups Kefir if you have a food allergy to dairy kefir, lemon juice or apple cider vinegar work great too.

Chicken Liver Pate

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Instructions
Preparation and Soaking
  1. After you have frozen the liver for two weeks prepare your liver by soaking it. Simply add the liver to a glass bowl and pour the kefir over the top making sure it is all covered and place it in the fridge for 4 hours or overnight. This will help to remove any impurities, tenderise the liver and improve the flavor of the liver.

  2. When soaking is complete, wash the liver to remove the kefir with filtered water.

Liver Pate
  1. Heat oil/fat in pan and add onion, celery and garlic and sauté for 1 minute

  2. Add liver and sauté till opaque

  3. Add herbs if selected and let cool

  4. Transfer to the blender and remaining oil/fat and blend till smooth

  5. Transfer to glass container and refrigerate

  6. Add melted ghee or lard over the top to create a skin to preserve the colour. Sprinkle a little herbs over the top for garnish if you wish.

  7. Alternatively transfer mixture to ice cube trays and freeze


Recipe Notes

Clinical Notes

Another way to supplement with liver if you do not like the flavour of pate is to freeze it raw and cut them into small capsule sizes and swallow them whole like a capsule.  This way you will not taste the liver as it is swallowed whole.  If you do this option, be sure to freeze the liver for two weeks first.

Activating Nuts/Seeds for Flour

What are Activated Nuts? Activated nuts have been soaked in water and salt for a period of time, which starts off the germination or sprouting process, then dehydrated at a low temperature. Soaking increases the nutrient value of the nuts along with breaking down the problematic compounds that help enhance their digestibility. Nuts and Seeds […]


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Activating Nuts/Seeds for Flour

This recipe is appropriate from Stage 6 on the Introductions Diet

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Prep Time 2-12 hrs

Servings


Ingredients

Prep Time 2-12 hrs

Servings


Ingredients

Votes: 0
Rating: 0
You:
Rate this recipe!


Instructions
  1. In a large bowl place your nuts or seed of choice.

  2. Dissolve salt in enough water to cover the amount of nuts/seeds you are activating.

  3. Cover with the salt water solution.

  4. Soak the nuts or seeds for the specified time according to the chart below (see soaking time chart)

  5. Strain and rinse the nuts when the specified time has lapsed.

  6. Spread the nuts or seeds over a dehydrator rack, or baking tray.

  7. Place in the oven on a low heat (90 degrees) or dehydrator until completely dry and the moisture is removed. The dehydrator is a longer drying process but helps to keep activated nuts active. The oven can stop the germination process, however it will get the job done in drying the nuts and seeds after they enzyme inhibitors have been removed.

  8. Eat the activated nuts as they are or make flour from them by grinding the nuts in a strong blender like a vitamix or thermo until you have a flour like consistency.

  9. Store nuts, seeds or nut flours in an air tight container.


Recipe Notes

Clinical Notes

Try fermenting nut/seed flour or nut/seed milk if nuts and seeds continue to be a bit of a problem.

Nut Butter

The GAPS Diet advocates you make your own nut butters especially if you are just starting out with GAPS.  This way you know exactly what is in it and whether any reactions are specific to the nuts or other hidden ingredients or chemicals.  Store bought nut butter is acceptable so long as it does not […]


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Nut Butter

This recipe is appropriate for the Introduction Diet from Stage 3 onward