Parmesan-Pumpkin Seed Crackers
by
hellaD
03/10/2010 | in:
Bakery,
GAPS,
Recipes
This tasty snack can be made with any nut or seed or combination of. It makes a great crust as well.
- 1c curds (ground)
- 1c pumpkin seeds (soaked, toasted and ground)
- 1/2 c sunflower seeds (ST&G)
- 2T butter or other fat (coconut, tallow, goose)
- 1/2c parmesan
Method:
I don’t have a food processor, but I have a great spice grinder which I use for everything I don’t use my mortar and pestle for. I grind up my curds and seeds with this and then mash everything together with my hands. I have always loved feeling the texture of foods ever since I baked as a kid. Feel free to just use a food processor.
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TAGS: cheese, crackers, curds, GAPS, grow your own, nuts, parmesan, pumpkin, raw, sunflower
Anise Hazelnut Torte
by
hellaD
01/29/2010 | in:
Bakery,
GAPS,
Recipes
I picked up a bag of shelled hazelnuts and soon found they are very easy to shell using a morter and pestle. After soaking the nut meat overnight I roasted them in a very low oven. The following recipe is what resulted next:
- 1 1/2 c hazelnuts (ground)
- 1/2 c almonds (ground)
- 1 T anise (ground)
- 3 T butter, softened (or coconut, lard, duck fat)
- 6 eggs (separated)
- 1″ slice date paste or 2 handfuls of seeded dates
- 1/2 c boiling water (approximate)
Method:
Boil water and soak the dates in boiling water to soften. Mix the nuts, anise and butter. Add egg yolks to the nut mixture. Mash the dates to a pulp and add to mixture. Mix well. Beat egg whites to stiff peaks (add a pinch of salt). Fold the egg whites into the nut mixture in 2 to 3 stages. Do not over mix. The egg whites will bring air into the mixture to lighten the cake.
Place mixture into a round cake tin that has been buttered and floured. Bake in a 350 degree oven for about 30 minutes or until a toothpick comes out clean.
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TAGS: baking, diet, GAPS, gluten-free, hazelnut, health, intestines, nuts, recipe, SCD, torte
Carrot, Blueberry and Spaghetti Squash Muffins
by
hellaD
01/25/2010 | in:
Bakery,
GAPS,
Recipes
My copy of Gut and Psychology Syndrome by Dr. Natasha Campbell-McBride arrived last week and over the weekend I had leftover spaghetti squash. On page 149 I found a recipe for egg-free bread/cake/muffins which called for mashed squash. Spaghetti squash is a little watery so it comes out quite dense, but very healthy and tasty.
Carrot, Blueberry and Spaghetti Squash Muffins
1c spaghetti squash (cooked)
1c carrots, grated
3T butter (lard, duck/goose fat, coconut oil)
1 1/2 c almonds, ground
1/2 c walnuts, ground
3/4 c date puree or seedless dates (about 2 handfulls)
1/2 c boiling water (soak dates in water 5 mins)
1/2 c frozen blueberries
1 t cinnamon
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TAGS: almond, blueberry, carrot, cinnamon, diet, egg-free, feature, GAPS, GI, gluten-free, gut, health, muffin, nutrition, nuts, recipe, SCD, spaghetti, squash, walnuts
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