Friday, 5 October 2012

GAPS friendly chicken curry with cauliflower cheese

 GAPS friendly chicken curry with cauliflower cheese 
 five portions

·                     two tbsp of butter
·                     two tbsp of coconut oil
·                     two small onions
·                     5 large tomatoes
·                     4 garlic
·                     1/2 tsp of basils
·                     a pinch of the sea salt
·                     1 tsp of cayenne
·                     1/2 tsp of paprika
·                     1 tsp of turmeric
·                     1 tsp of coriander
·                     1/2  tsp of cumin
·                    a pinch ofonion granules
·                     5 chicken breasts cut into squares
cauliflower cheese

·                     A cauliflower
·                     one small egg
·                     1/4 tsp apple cider vinegar
·                     a pinch of the sea salt
·                  one packet of organic Cheddar cheese (I love cheese change the amount you)

             chicken curry

1.             In a large saucepan melt the butter and coconut oil
2.             finely chop the onions and allow to simmer for a few minutes
3.             add the tomatoes
4.             on a medium heat with a wooden spatula break the tomatoes up in till it's a smooth sauce (can take some time)
5.              add all other ingredients except the chicken breasts
6.              stir
7.              allow to simmer for three hours
8.               keep coming back and adding water to make sure it doesn't burn
9.               add the chicken Cook for about 35 minutes
10.             when the chicken is cooked it's ready to serve
cauliflower cheese

11.               boli the cauliflower
12.               grate cheese  into a saucepan
13.               grate, use a food processor or mash the cauliflower then add to the saucepan
14.               add all other ingredients
15.               heat on a low heat until the cheese is melted

Grain-Free GAPS friendly Nan Bread

Grain-Free GAPS friendly Nan Bread

·                     1/2 cup coconut flour
·                     1 cup crispy almond flour
·                     76g of butter (cold and cut into squares
·                     3  eggs,
·                     1 Tsp preferably mild-flavored honey
·                     1/2 tsp apple cider vinegar
·                     a pinch of the sea salt
·                     3 tsp of poppy seed
·                     three cloves of garlic
·                     some fresh coriander

1.                   Put all ingredients into either a medium-size bowl or food processor
2.                   mix by hand or in the food processor very well till mixture is smooth
3.                   cover a breaking tray in coconut oil
4.                   spread the mixture out to consistency you're happy with
5.                   bake on mark 2 for 30 minutes

Sunday, 30 September 2012

Grain-Free GAPS friendly French Bread/Toast

Grain-Free GAPS friendly French Bread
Makes 1 loaf
• 1/2 cup coconut flour
• 1 cup almond flour
• 1 Tsp butter
• 5 eggs,+1 yolk
• lightly dip a tsp in mild-flavored honey
• 1 tsp apple cider vinegar
• a pinch of sea salt
• 1/2 tsp baking soda
Crust coating
• 1 egg white
• 2 pinch's of coconut flour
• a pinch of almond flour

• Break all 6 eggs and separate the white  from one of them (put the egg white in a smallbowl for later) and put them into a medium bowl. Add the salt, baking soda,almond flour and coconut flour.

• Melt butter in a tsp over low heat.

• add butter to the bowl then stir in the honeyand vinegar.

• Mix ingredients together very well. There is noneed to worry about over-mixing this recipe since there is no gluten in it.

• Pour the batter into a well-buttered or coconut oiledloaf pan. 

·      sprinkle the top with almond flour

• Bake at 300 degrees/ Mark 2 for about 39 minutes
• while it is baking beat the egg white till thesurface is covered in small air bubbles but not quite fluffy

• add the coconut flour and almond flour after 39 minutes coat the top of the loaf with thecrust mixture Bake at 325 degrees/ Mark 3 for 10 minutes

• after 10 minutes add one more coating of thecrust mixture and if you want a sprinkle of almond flour

• Bake at 325 degrees/ Mark 3 and a bit for 5 -10minutes longer

• Let cool for about 15-20 minutes, then use aspatula or knife to go around the edges and release the loaf from the pan.Invert the pan and drop the bread onto a cooling rack. Cool completely (yeahright) before slicing and enjoying with your favourite spread (jam recipe

coming soon).

Thursday, 30 August 2012

Wheat Free GAPS Friendly Cheese Sauce

just like any cheese sauce there is no exact measurements. you just have to get it to the right consistency to suit you

  • Yoghurt preferably home-made for GAPS 

  • As much cheese as you want very much being the answer for me

  • Almond flour 

Pour the yoghurt into pan (any size of your choosing) on a high heat until it starts bubbling slightly then on a low heat stir in most of the cheese. add the flour making sure to stir out any of the lumps once you got it to the consistency you want add the rest of the cheese and then you're done.  I would keep it on the heat until you are ready to serve or if you have made it in advance reheated for serving. 

Grain-Free GAPS friendly Sandwich Bread/Toast

original recipe here

Grain-Free GAPS friendly Bread
Makes 1 loaf
  • 2/3 cup coconut flour
  • 3/4 cup crispy almond flour
  • 1/2 cup (one stick) plus 2 Tb butter
  • 8 eggs, preferably from pastured hens
  • 1 Tb mild-flavored honey
  • 1.5 tsp apple cider vinegar
  • 3/4 tsp  sea salt
  • 3/4 tsp baking soda

  1. Melt butter in a small saucepan over low heat.  Turn off heat and allow to cool a bit.  Then stir in the honey and vinegar.
  2. Break the eggs into a medium bowl.  Add the salt, baking soda, almond flour, and butter mixture.  Mix together with an blender or hand mixer. 
  3. Measure out the coconut flour.  It will need to be sifted if you are not using an blender.
  4. Using an blender or handheld mixer, mix the coconut flour into the other ingredients very well.  There is no worry of over-mixing this recipe since there is no gluten in it.
  5. Pour the batter into a well-buttered loaf pan. 
  6. Bake at 300 degrees/ Make 2  for about 50-60 minutes.  It will be done when it is set in the middle (you can lightly tough it, or check to see if a toothpick comes out clean).
  7. Let cool for about 15-20 minutes, and then use a spatula or knife to go around the edges.  Invert the pan and move the bread to a cooling rack.  Cool completely.
  8. Wrap tightly. Store in the fridge or freezer.