Coconut Cookies

Crunchy Cookies...

these remind me of the cookies in the big biscuit tins my parents would receive at Christmas

 

Ingredients:

70g ghee

30g coconut oil

55g honey

1/2 vanilla bean (seeds only)

1T dessicated coconut

1/2C tapioca starch

1/2C hulled millet

1/2C buckwheat kernals

1/4t bicarb soda

 

 

Method:

Grind millet and buckwheat in Thermomix for 130sec speed 9

Add remaining ingredients and combine 15sec speed 4

Scrape down if necessary and mix 10sec speed 4

 

Roll into balls and press lightly with a fork

OR use a cookie press

 

Bake 180 degrees for 15 minutes until lightly golden

Honey burns quickly so please check often... if you have a very hot oven, reduce temp to 160

 

Store in an airtight container in pantry

Pancakes

Pancakes with Fruit

Ingredients:

1/3C buckwheat kernals
1/3C hulled millet
1/4C tapioca starch
1T coconut flour
1/4t bicarb soda
1C kefir (coconut or goat/cow)
1 egg

Fruit
sliced banana
sliced strawberries
blueberries

Method:

Prepare flour

Grind buckwheat and millet in Thermomix, 1 min speed 9
(If you don't have a TMX, buy flours)
If you want to ferment these grains, add kefir now and leave for 6 hours (or overnight)

Prepare batter

Add other ingredients and whisk to combine
Stand 30 mins to thicken

Cook 

Add a little ghee to the pan on medium heat
Pour in a small amount of batter (these work best if they are small - medium in size)
Drop in a few pieces of fruit (if desired)
Once bubbling, carefully flip
Cook a few minutes on the other side

Serve with yoghurt or maple syrup/honey

 

If you want to keep these Failsafe,

omit the coconut flour and do not ferment, use water instead of the kefir. Add the water slowly and stop when you have a thick batter (it should still pour but not be runny)

Measurements

When doing recipes here are the abbreviations:

C = Cup
T = Tablespoon
t = teaspoon


1C = 250ml
1T = 15ml
1t = 5ml

Crepes

Grain free Crepes/Wraps

You can use these sweet as crepes or as wraps for savoury...

 

Ingredients

1/2 C buckwheat kernals
1/2 C hulled millet
1 C water
2 T goat whey
1/2C tapioca starch
2 large eggs or 4 small

Method

Prepare your flour

Using your Thermomix, grind the buckwheat and millet 130 sec, speed 9
(if you don't have a TMX, buy flours instead)
Put flours into a big glass bowl
Add water and whey and stir to combine
Cover with gladwrap and leave to ferment for 6 hours (or overnight)

 

Prepare batter

Add tapioca and eggs and whisk until you have a smooth batter

Cook

Warm a small amount of ghee in a pan and pour on a 1/4C of batter, swirl the pan around until the batter coats the whole pan

Carefully flip when the edges start to come away from the pan
Cook a minute or so on the other side

Watch with care as these cook very quickly




Serve with yoghurt and honey or maple syrup for a sweet treat
Use as a wrap to make your lunch

TIP: Can be frozen, between layers of baking paper and defrosted on the bench or microwave before use.

Are you still Failsafe and want to make these? Just omit the whey and the fermenting and mix batter and use right away. The fermenting process will create amines...

Meal time

What to eat?

Breakfast Lunch Dinner...

I think one of the big challenges when going grain free is working out what to eat for each meal.








Breakfast is tricky when you are accustomed to eating cereal or toast... lunch is a sandwich... dinner not so tricky as most would think meat and veg pretty normal. How do you do grain free toast and cereal for breakfast... so you go searching for nut bread recipes... when in fact the easy solution is to think of each meal as suitable for any time of the day.

Soup can be for breakfast, lunch or dinner... oh no you say... I am not having soup all the time. Unless you decide to do hard core GAPS and do Intro, I am not saying that at all. I am saying OPEN YOUR MIND lol to other possibilities. Meat balls for breakfast... my kids do it every day. At the start they were horrified (as you might be) but now if I give them some toast they ask for meat :)

You need to make yourself and your children (if they are joining your diet changes) just try it over and over... until it becomes habit.

And give yourself some variety... here are some ideas I love

• thai salmon fish cakes with spinach and avocado and a dollop of goat yoghurt
• omelette with salmon, kale, tomato and a dressing of yoghurt with garlic and dill
• scrambled eggs with avocado and kraut (pour over some broth for a soup)
• lasagne - zucchini becomes your lasagne sheets, cauliflower an amazing white sauce
• seared scallop creamy soup
• pumpkin soup with chicken, crispy kale and toasted walnuts
• creamy cauliflower soup with chicken
• zucchini noodles with broth and slow cooked lamb
• crunchy herb topped roast chicken or turkey breast
• slow cooked lamb with honeyed carrots and roast butternut squash

Be creative... think of all the things you can eat and how you might combine them. Some may work, others not so much... Soup is open for creation! Chuck in some broth, veg and meat... top with some kraut and a dollop of yoghurt... simple

My fav fast meal is roast chicken thigh (cooked in coconut oil), topped with kraut and yoghurt.



There are plenty of sweet goodies too... as you might have noticed from my failsafe recipes, I am rather fond of baking

So in these early phases of changing from failsafe to healing... think outside the square and be open to all the possibilites.

 

 

Children's Journey

My Children's Journey so far from Failsafe to healing...

My little ones have been on a low chemical diet since birth... proteins caused bleeding bowels and food chemicals caused lots of pain which in a baby means loads of crying. I maintained a very limited diet as I was breast feeding and they reacted to what I was eating through the milk. Their safe foods were lamb and rice. We eventually were able to add in chicken, potato, celery, iceberg lettuce and choko.

Their diet stayed this way until late last year when I had been having success with healing, thought I would make a start with them. I waited until they had been on their Biomedical journey for a few months. Zinc levels were very low and initially their Doctor has been working on bringing that to within normal ranges.

 

Coconut Oil

I started adding 20g of coconut oil to their cookies, to replace some of the Nuttelex. They initially had one cookie each a day. Once that was tolerated I increased that to two cookies a day. I now add coconut flour and have increased the coconut oil to 40g. They eat as many as they like.

Once the cookies were going well, I started replacing some Nuttelex with coconut oil in their cupcakes. They initially had one coconut cupcake every few days. Now they eat a couple a day.

Meat - ghee and coconut oil

Previously I cooked in sunflower oil and always baked their meat balls and any chicken in the oven very lightly so there was no browning at all. Now I fry their meat balls and chicken sticks in Ghee on the stove. I also bake with coconut oil.

Broth

They are having very small amounts of chicken broth, only cooked for 2 hours. I add 4 tablespoons to their shepherd's pie twice a week.

Fermented Veg

Every few days they have half a ml of fermented veg juice. It is a strong probiotic so I am going very slowly with this.

Kefir

Instead of increasing their food chemicals even more by using coconut kefir, I made some rice milk kefir. I then subsituted 50% of the rice milk in my icecream recipe, for rice kefir. They have 1-2 scoops of this daily. It has a nice tangy taste.

Vegetables

I have been slowly increasing their salicylates. Initially started with some cucumber and carrot in small amounts every few days. They now have some every day. They are also having small amounts of kale and sweet potato. Will be trialling avocado this week.

Fruit

This is has been tricky. Small servings create a big reaction. With the aim of increasing tolerance, I am perserving with tiny servings once a week. For example, a sliver of banana or a half a strawberry.


The children have been so excited to try new foods and it has been a delight to watch their faces light up at all the new experiences.

 

With the aim to increase the healing foods and decrease the servings of grains, I am slowly building their chemical tolerance so that will soon be achievable. This progress has all been made in just a month of food changes.

 

 

 

Goat's Yoghurt

Making homemade yoghurt (24 hour ferment)

 

 

 

 

 

 

 

Ingredients

1L goats milk
1/2C goats yoghurt (left over from last batch or from the shops)
1/32t starter culture
1/32t probiotic
5 drops calcium chloride

Method

Heat the milk on the stove until it is 90 degrees celcius (use a thermometer)
Once it reaches temp, turn off the stove and leave to cool until 40 degrees

(this will take a while, leave the thermometer in there and stir occasionally to check temp)

Once the temp has lowered, pour a small amount into a jug and whisk in all the other ingredients until really well combined. Now add the rest of the milk and stir well.

Pour into the yoghurt machine's inner bowl and seal, insert into the machine and set to heat for 24 hours. Leave and do not disturb.

Once the time is up, I drain some of the whey from mine, so the end result is a lovely thick yoghurt and I also have the whey to use for fermented vegetables and grains.

Line a strainer with cheesescloth, and pour your yoghurt in... tie the cheese cloth together with an elastic band and leave to strain... The time you leave it is personal, depending on how you like your yoghurt. I leave mine for about 45 mins to an hour (remember it will firm further in the fridge)

Now spoon the yoghurt into smaller containers for the fridge. I fill 4 small ones when strained for this length of time, and have a small jar of whey as well.

Put yoghurt in the fridge where it will continue to firm. Once cool, enjoy!


Some ideas....

SWEET YOGHURT

Add some homemade jam (fruit and honey) and stir through for a commercial style treat (strawberry is delish!)

Add some honey and chopped nuts...

SAVOURY YOGHURT

A spoonful of yoghurt in soup is really yummy...

For some extra flavour, add a squeeze of lemon, some chopped garlic and fresh dill, salt and pepper to taste... great in soup, on salads, meats... everywhere really!




Remember to keep a jar of yoghurt for next time...  This makes a very small quantity so is suitable when you are first introducing goat's dairy and working at building tolerance, and so only consuming small amounts daily.




I bought my starter culture and probiotics from www.greenlivingaustralia.com.au

They are not really necessary once you have established your yoghurt, there should be enough good guys to get a batch going then...

(I also bought tiny spoons from them to help with the measuring)

 

NOTE: When you leave the yoghurt to ferment for 24 hours, it is meant to reduce the lactose and the casein, so it is more easily digested and tolerated