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Sweet Spud Sprouted Buckwheat Soda Bread

This is my favourite bread recipe for so many reasons……

Sweet Spud Sprouted Buckwheat Soda BreadNot only does it taste delicious and is super simple to make, it’s structured from simple nutritious ingredients; buckwheat, sweet potato and chia seeds.

It is allergy free and free from gluten/grain, yeast, gum, sugar, preservative, dairy, egg, nut and oil.

I have made loads of variations of this recipe including wraps, loaves and pizza bases.  For those of you not familiar with ‘soda breads’ they are traditionally made with wheat flour, salt, bi carb SODA and buttermilk.  The reaction between the acidic buttermilk and the soda causes an instant rise/bubbling in the dough without the need for yeast, baking powder or egg.  I got the idea for this bread one day at my sons kindy when the teachers made a sandpit volcano erupt using bi carb soda, water, vinegar and food coloring.

PizzaPlease note that it is really important in this recipe to mix the wet and the dry mixes separately and to have the oven hot and your baking sheets, spoons etc ready before you combine them.  Remember it’s a soda bread and once you combine the wet and dry ingredients the chemical reaction starts immediately and you need to get your buns in the oven before they deflate.  Continue Reading →

Allergy FREE Unsweetened Paleo Brownie

 

I love cooking with wholefoods and using just their natural sweetness whenever I can. This recipe is a perfect example. The fresh fruit provides the sweetness and combined with the chia seeds it provides the perfect amount of glue/gooeyness for a fantastic allergy free brownie.
Allergy Free brownies This NUT FREE Paleo Brownie recipe is perfect for parties or even school lunchboxes.  It is suitable for those on Paleo, GAPS, Dairy Free, Nut Free, Sugar free, Grain free, Gluten Free, Soy free & Sweetener free wholefood diets. Continue Reading →

Sprouted Grain Flour

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Sprouted flours are easier to digest and more nutritious than regular flour. Sprouting transforms the dormant grain into a living plant and actually creates vitamin content in particular B6 and folate and it actually creates vitamin C that wasn’t there at all before.   In addition to creating more vitamins it also breaks down phytic acid and other anti-nutrients in the grain so it doesn’t require further souring and you can use it in any quick recipe in place of regular flour. Continue Reading →

Kefir Soda – Secondary Ferment

IMG_7284The possibility of flavours for the secondary ferment are endless. I experiment with different flavours all the time depending on what fruit I need to use up. If you’re going to use juice, consider using freshly pressed juice as store bought juice inferior in nutrition and usually contains preservatives. I’ve never used just juice as I prefer a milder fruit flavour from fruit pieces with a splash of lemon juice. Fresh citrus juice is easy to add as it doesn’t require you to drag out and wash the juicer every night. I do my kefir brewing every night after dinner. I do a dairy batch, primary water and seconday soda water in around 5 minutes, not much effort really for the reward. Continue Reading →

Water Kefir – Primary Ferment

Water Kefir - Primary FermentWater kefir is a traditional soda that is packed with probiotics. The probiotics in kefir are stronger than yoghurt. They are a symbiotic colony of yeast and bacteria working in harmony to aid digestion and take control of pathogens. Start slow on Kefir as you may have a die off reaction as the colony invades and takes over the pathogens. It’s worth pushing through die off as you’ll soon reap the benefits of a healthier gut. Kefir is easy to brew and kids love the bright fizzy drink. I always brew in two stages to keep grains pure and clean. As an added bonus I don’t have to pick fruit from the sieve or rinse the grains. The first ferment, the primary ferment is an aerobic ferment using the grains in straight sugar water. The grains are then sieved out, and started on another primary ferment. The kefir water is bottled and capped for a secondary anaerobic ferment with added fruit. The capping of the bottle creates the Fizz factor. You don’t have to cap if you prefer still. Continue Reading →

Crispy Chicken Skins & Drippings

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My boy is absolutely mad for fat and skin. He loves these chips. They are so much healthier than the packet trans fatty acid crisps at the shops and they are so simple to make. I get my organic chicken skins frozen from my local butcher for $8.99/kg.  They save the skins from skinless cuts like chicken breast, thighs and legs that would otherwise be wasted, shame.  This is a great way to use the whole bird, make some crisps and get some liquid gold organic dripping.  Read more about why we eat fats here under the fat paragraph. Continue Reading →

Pork & Yellow Squash Hotpot

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I first made this dish while on Stage 2 GAPS intro.  It is such a simple gorgeous meal that it is now a regular in our house. I have made it in the morning and left all day in the slow cooker or made quickly within one hour of serving on the stove. It’s very easy, full of healing ginger, garlic, broth, coriander and plenty of fat. According to Dr Natasha Campbell-McBride, the more fat the patient consumes the faster they will heal. Continue Reading →