We were invited to our nephew's 18th birthday party last week. My sister-in-law messaged me to check the menu and said that the non-GAPS attendees would be having sausage rolls alongside cooked chicken and salad. That got me thinking as I liked the sound of sausage rolls but obviously pastry is pretty hard on the GAPS diet! So I rolled up my sleeves to see what I could create. The family were delighted with the result! We certainly didn't feel as if we were missing out. We had our 'sausage and chicken' flavour along with the rest! So I thought I would share it with you.
Gluten and Wheat Free
Of course the pastry had to be both so this recipe is ideal for any gluten-free friends. It is made from soaked nuts (I used cashews, but you cna use a nut of your choice), coconut flour, butter ( though you could substitute coconut oil or lard) and egg. I like to soak my nuts to make them easier to digest. I have been working on a pastry for a while and this is my best yet. It holds together well and bakes well - just like ordinary pastry. It does not roll though, so sadly it had to be a pie rather than sausage rolls - but non-the-less tasty! If you are not n the GAPS diet, feel free to use any gluten/wheat free pastry recipe.
The sausage filling
I used organic pork mince as I like to get the best pork I can, preferably out-door raised. I added some sea salt and pepper and sage to add flavour. I could of added 1/4 cup diced onions too. I didn't this time, but will next time.
Great for breakfast, cold with salad for dinner, great in a packed lunchbox, or served hot with vegetables for the main meal. You choose!
If you are using my pastry recipes, you will need to soak your nuts 2 hours ahead of making the pie.
No they don't bite, but they are the ideal size for a little nibble. A healthy treat to fill that little gap mid-morning or afternoon. Great for children's party's too. Ideal for diabetics as they contain no added sugar. I reckon they would make a quick breakfast too, especially if served with some sour cream. A good all rounder!
Simple ingredients: banana, egg, butter (or coconut oil), coconut flour and dessicated coconut.
Quick to make!
What are you waiting for - make some today! They won't last long!
Here's what to do:
Just a short post this time.
It's that time of year again. I know that last year I shared my favourite waffle recipe that we invented with you and you can find it here:
We make it in our new waffle maker now, so it's no longer chocolate banana pancake, but chocolate waffle.
But a couple more recipes have come my way and I though I would point them out to you.
The first (above) makes a great sandwich replacement which is great when husband has to travel or we go out for the day. Just be careful - it IS very filling, before you add a filling! So don't do too much. With my round waffle maker I can make four waffles and one is enough each. I like the sound of using it as a pizza base, but that's not for us yet!
I have to say that we don't indulge in waffles on Sunday as we are in too much of a hurry to get to church, but we do indulge on Saturdays.
The second has the lovely flavours of autumn and is delicious with honey and sour cream!
I love the change in seasons. After the toil of the spring and summer, growing and harvesting, it is good to put the garden and allotment to bed for the winter and curl up warm and snug.
We are not quite there yet...the weekend saw us spreading manure on the allotment. This week we have a few more projects to undertake to ensure the plot is ready for next season, like building a compost bin and digging trenches to improve drainage on the site, which is a real problem. There are still carrots to dig up, cabbages, leeks and swedes still growing. Never-the-less we feel the nip in the air and the dark mornings and evenings and our thoughts are turning to warm nourishing foods fit for Autumn and Winter.
So here's a few things we are currently enjoying.
Yes it just has to be chocolate for breakfast - not every day mind, just a weekend treat!
These are so simple.
Recipe for 1 (double/triple as needed)
2 pastured eggs (or more up to 4)
1 small/medium banana (yellow with brown spots for GAPS)
1 tbls coconut flour
1 heaped tsp cocoa powder
Preheat the skillet and melt a knob of lard (a standard frying pan would do too)
Meanwhile, put all the ingredients in a bowl and use a stick blender to whiz it all together into a smooth batter.
Pour a small amount into the skillet and wait until it begins to lose it's glossy look. Ease a metal spatula underneath and when it will come away easily, lift and flip.
We make double/triple decker layered pancakes, oozing with honey and sour cream!
This didn't sound very appealing, but having some left over cooked squash I though I would try it. When I came to make it I decided I could improve on the original recipe and make it more nutritious. The result astounded me, so much that Son 2 declares it the best porridge he's ever tasted and even the more reserved Son 1 says he will try some!
It is simple to make. You need:
1 oz butter (or just cut a thin section off a block - I rarely measure for something like this as it really doesn't matter.
A quantity of cooked squash - use what you have and adjust, about 1 cup per person is good.
1 egg per person eating the porridge
2 oz creamed coconut
spices - cinnamon/mixed spice/nutmeg (We like lots!)
I cooked my squash first and used a stick blender to mix it to a smooth consistency, then simply added the butter and creamed coconut (it melts once warmed) to melt in the hot squash. . I stirred it all together, then added the eggs and a little boiling water to bring to the right consistency (how you like it really). At this point I put it back on a gentle heat, briefly, to cook the eggs, stirring all the time in case it stuck on the bottom of the pan.
I then added the spices, leaving the nutmeg to sprinkle on top once served.
We then added honey and sour cream.
It was so warming and delicious!
If your squash is already cooked, just put the ingredients in a pan and warm it through. You may need a little more boiling water to help stop it sticking.
Nothing earth shattering here... just that we had tried using creamed coconut to make coconut milk but it was always 'gritty' however much we strained it. but now we have found canned coconut milk from Biona - in BPA free cans, and it is so smooth and creamy...so as an odd treat we make ourselves a mug of steaming hot chocolate. Oh how we had missed it!
1 can coconut milk (free from additives)
1 can cold water (fill the can with cold water)
3 tbls cocoa powder
honey to taste
Put first three ingredients in a pan and heat to boiling.
Stir in the honey.
We are working on marshmallows to add to the experience - watch this space!