Banana Bread

Print Recipe Banana Bread Votes: 0 Rating: 0 You: Rate this recipe! Course Baking at home Cook Time 50-55 Minutes Servings Ingredients 2 1/2 Cups Organic blanched almond flour1 TSP Pure Bicarbonate of Soda5mL Lemon juice Freshly Squeezed2 Ripe Bananas Mashed2-3 TBSP Organic Raw Honey Optional3 Organic Free Range Eggs1 TBSP Soft Butter or Ghee […]

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Banana Bread
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Cook Time 50-55 Minutes
Servings
Cook Time 50-55 Minutes
Servings
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Instructions
  1. Line bread tin with baking paper (bleach free baking paper) & preheat oven to 150⁰C.
  2. In a small bowl or jug, beat eggs, vanilla essence, honey and butter/ghee.
  3. In a large mixing bowl add almond flour, mashed bananas and egg mixture and blend until all ingredients are mixed well and bananas have blended into the mixture.
  4. Place the yoghurt on top of the mixture and then sprinkle the pure bicarbonate of soda on the yoghurt. Finally add the lemon juice on top of the bicarbonate of soda and blend with the mixer quickly. The bicarb needs a sour ingredient to activate or the bread won’t rise and the lemon juice and yoghurt will help with this.
  5. When combined, quickly pour it into the bread tin and place in the oven.
  6. Bake the bread on 150⁰C for 50 – 55 minutes and then remove from the oven. Remove the loaf from the tin by pulling it out with the sides of the baking paper and allow it to cool on a cooling tray.

Elderflower Champagne

This is a refreshing probiotic immune boosting beverage made through wild fermentation. Made with the white-colored flowers of the elderberry shrub (Sambucus nigra or S. canadensis), elderflower champagne is a naturally bubbly, lightly alcoholic beverage with a delicate taste. It’s worth noting that this fermented elderflower beverage isn’t technically champagne because it doesn’t contain the grape […]

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Elderflower Champagne
Full GAPS
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
Litres
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Litres
Ingredients
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Instructions
  1. Prepare the flowers Do not wash the elderberry flowers. There is a natural yeasts on the flowers that will initiate the fermentation process. Just shake off any insects and remove any sticks and leaves from the cluster bunch completely!! ONLY use the flowers themselves as the leaves and branch can be poisonous.
  2. Place the honey in a very large bowl and pour in the boiling water. Stir until the honey or sugar has completely dissolved.
  3. Add the cold water. Stir in the vinegar or lemon juice and the elderberry flowers. Optional: I like to slice some round lemons pieces to add to the mixture.
  4. Cover with a clean dishtowel or cheesecloth and let the mixture sit at room temperature for 48 hours, stirring at least twice a day. By the end of these two days, you should see signs of fermentation: the top of the liquid will look frothy and bubbly, especially when you stir it. If the liquid is remains completely still after 48 hours, add a teaspoon of water kefir grains and wait another 48 hours, stirring occasionally, before proceeding to the next step. (the room temperature and the amount of beneficial yeast on the flowers plays a part in this process which is why you may or may not need the kefir grains) In most cases I like to add them any way, especially in the colder months).
  5. After 48 - 84 hours, pour the fermenting elderflower champagne through a finely meshed sieve to strain out the flowers (and lemon rind, if using). Use a funnel to help transfer the brew into clean plastic soda-type bottles with screw tops or thick ceramic or beer bottles with rubber flip tops. Do not use corked wine bottles because elderflower champagne is quite capable of popping out the corks or worse—exploding the bottles. Leave at least an inch of headspace between the surface of the liquid and the rims of the bottles. Secure the tops.
  6. Leave at room temperature for a week, “burping” (opening briefly) the bottles at least once a day. After the week at room temperature, move them to the refrigerator, but keep “burping” the bottles occasionally for another week.
  7. When ready to serve I like to add in fresh lemons, oranges and mint leaves. It is a lovely beverage.
Recipe Notes

 

  • Elderflower champagne will keep in the refrigerator for several months.
  • The earlier you drink it, the yeastier it will taste. Wait at least 2 weeks from bottling if you want it at its best.
  • Sugar can be used in the fermentation process and don't worry, the sugar content will be consumed during fermentation.  The honey version takes slightly longer to ferment out than the sugar version.
  • The final drink should be fizzy and lightly sweet.

 

Apple Crumble

Print Recipe Apple Crumble Votes: 0 Rating: 0 You: Rate this recipe! Course Baking at home, Deserts Cook Time 15-20 minutes Servings Ingredients 6-8 Apples1 TBSP Water1 Cup Almond Flour1 egg1 TSP Homemade Vanilla Extract1 TBSP Organic Raw Honey1 1/2 Cups crunchy nut seed combo bites or other cookies you have madeRaw cultured cream or […]

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Apple Crumble
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Cook Time 15-20 minutes
Servings
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Instructions
  1. Preheat oven 150⁰C
  2. Peel, core and slice apples (using an apple slinky for this is very helpful as it will peel, cut and core the apple in seconds).
  3. Add apples to the pot on the stove with a tablespoon of water and stew with the lid on at a low to medium temperature.  Stew the apples until they are soft.
  4. Strain the apples and add them to a glass oven dish.
  5. Whisk an egg with the vanilla essence and honey and set aside.
  6. In a bowl crumble the crunchy nut seed combo bites with your hands and add 1 cup of almond flour.
  7. Add the wet ingredients with the dry and mix together with a spoon.
  8. Scoop the mixture onto the top of the stewed apples.
  9. Place in the oven for 15 – 20 minutes on a low temperature at 150⁰C so you are sure not to burn the almond flour. 
  10. Serve this dish warm with raw cultured cream or yoghurt.

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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Rating: 5
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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
Votes: 1
Rating: 5
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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