Completely Raw Kingston’s

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  Just like a Kingston only better!! This recipe is always a big pleaser to our visitors.  Not only is it wonderful for our GAPS tummies, our guests love it too!  Yes it looks and tastes just like a kingston Cookie with the exception of no added sugar and other ingredients we wish to avoid. […]

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 Completely Raw Kingston's
*Tools needed: Dehydrator, thermomix (or steel blade blender/food processor)
Votes: 1
Rating: 5
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Course Baking at home, Dairy free recipes, Deserts, Egg free recipes, Lunch Box
Cuisine Full GAPS Diet
Prep Time 30 Minutes
Passive Time 24 Hours
Servings
Ingredients
Cookie Mix
Choc Frosting
Course Baking at home, Dairy free recipes, Deserts, Egg free recipes, Lunch Box
Cuisine Full GAPS Diet
Prep Time 30 Minutes
Passive Time 24 Hours
Servings
Ingredients
Cookie Mix
Choc Frosting
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Preparation
  1. Boil water and pit dates
Cookie Mix
  1. Soak all pitted dates for 15 minutes in 1 cup of hot boiled water.  (do not discard the water - you will need half a cup of water to add to the ingredients).
  2. Add all almonds to the thermomix or food processor and chop nuts until they are fine like a grain of rice but do not grind into a flour consistency.
  3. Add vanilla extract, shredded coconut, dates and half a cup of the water (that was set aside from soaking the dates) and mix in the thermomix or processor on a low speed to blend and combine the ingredients into a thick consistency.  The cookie mix should not be runny.
  4. Roll the cookie mix into small balls and place onto a dehydrator tray and paraflexx sheet.  Squash the balls with a fork and deydrate on 63 degrees C (135 Degrees F) for 24 hours.  You may wish to remove the paraflex sheet after 12 hours when the cookie has hardened.  The longer you leave them the crunchier they will become.
Choc Frosting
  1. Pit the dates and warm them in the oven at 150 degrees C for 5-10 minutes to soften them and make them easier to work with. Sometimes it is easier to double the ingredients so that the blades have more to work with and you can save the left overs for another recipe like a cake frosting and store it in the fridge. This frosting will keep for up to 6 weeks.
  2. Place all Choc Frosting ingredients in a high-speed blender or thermomix.
  3. Blend all ingredients in your high-speed blender. The ingredients can be a little finicky to blend, so start at a slow speed and increase speed slowly.
  4. With this step you need to be patient and keep blending on low to medium for a very long time to get a velvety consistency. You will see that this frosting creation is more of an art than a matter of combining ingredients. This is one of those recipes that really makes use of the power of a high-speed blender. If you feel that the blades are just spinning but aren't actually moving all of the frosting around, turn the blender off and make an air pocket down the side of the blender with a spatula to expose the blades. Remove the spatula, replace the lid, and start blending slowly again. You may need to do this several times and add tiny amounts of the water gradually and slowly to get the right consistency. You can achieve a very smooth result if the dates have been warmed gently in the oven for 5-10 minutes and continue to baby the blending process constantly running the spatula down the sides making sure all the ingredients are mixing and blending well. Be sure not to add too much water. You do not want to make the mixture runny, the ideal consistency is a thick paste like a nut butter.
  5. You'll know it's ready when you see no bits of dates in the mixture and all you can taste is velvety chocolate consistency.
  6. This raw chocolate icing is ready to use as soon as you pour it out of the blender When the Cookies have cooled smear the chocolate frosting on the flat side of the cookie with a knife and press another cookie on top squeezing the chock frosting in the middle.  Store in an air tight container. Enjoy!

Guacamole

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Serve ripe avocado daily with every bowl of soup and with meats and fish. Avocados are a great source of vitamins C, E, K, and B-6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. They also provide lutein, beta-carotene, and omega-3 fatty acids. Although most of the calories in an avocado come […]

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 Guacamole
This recipe is appropriate from stage three onward
Votes: 0
Rating: 0
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Course Condiments, Lunch Box, Miscellaneous, Soups & Stocks
Cuisine Full GAPS Diet, GAPS Introduction Stages, Stage 3 - onward
Servings
Ingredients
Course Condiments, Lunch Box, Miscellaneous, Soups & Stocks
Cuisine Full GAPS Diet, GAPS Introduction Stages, Stage 3 - onward
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Slice the avocado down the middle and around the seed. Remove the seed and scoop the avocado out of it's skin and place into a small bowl.
  2. Crush the garlic with a garlic crusher and add it to the avocado. You may want to start with a small amount of garlic as raw garlic can have quite a bite, however one of the best foods for the immune system so I like to have at least 4 cloves.
  3. Add the lemon juice and crush all the ingredients together with the back of a fork or use a potato masher. When the texture is smooth to your liking, store in the fridge. The lemon juice will help preserve the colour for a while and it should last a couple of days in the fridge.

Crunchy Nut Seed Fruit Combo Bites or Bars

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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
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Baking at home, Dairy free recipes, Egg free recipes, Lunch Box
Cuisine Full GAPS Diet
Servings
Ingredients
Course Baking at home, Dairy free recipes, Egg free recipes, Lunch Box
Cuisine Full GAPS Diet
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
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!