I have been super busy on a new project that I can’t wait to share with the world. Things are getting exciting here!!!
But even more exciting was my milk kefir grains. I ferment my grains in coconut milk/cream/meat every other day and totally forgot about them needing the sugar in lactose so I thought they had died. Thanks to a kefir expert or two I revived my babies and now they are producing both cows and coconut kefir.
Milk kefir is a bit of controversy. Some say the lactose is fully fermented out others say that it’s not. Me, I’m on the fence. I ferment my cows milk longer to try and ferment as much lactose out and I only have a small try and give the rest to the family as their probiotic through making smoothies, ‘sour cream’, tzatiki or as I did here for this recipe make some amazing desserts. My gut has been ok and by small amount I mean one serve once a week.
My next test is to make coconut cream kefir cheesecakes so stay tuned for an update.
1 litre Milk Kefir (on 2nd ferment strain through a cheese cloth over a bowl for 24 hours, keeping the solids and using liquid whey for other uses)
2 lemons juiced
rind of 1 lemon
2 Tbsp Coconut Oil melted
1 Cup of mixed nuts blitzed
1-2 Tbsp Maple Syrup (obviously I’m not a sweet tooth)
As said above, strain grains through a cheese cloth or nut bag to separate the whey and kefir. I hung my nut milk bag off a spoon over a jug and let it drip overnight
Add juice and rind of lemons to kefir cheese and mix. Depending on taste buds add more lemon.
To sweeten you could also add 1 tbsp of maple syrup or rice malt syrup. Leave overnight in fridge if you can as flavours will be so so so amazing after another day.
Melt Coconut Oil, blitz nuts and seeds in food processor until fine. Mix together with maple syrup or rice malt syrup. Taste and add more sweetness to nut mix if desired.
In a muffin tray or any pie tin/tray line with baking paper and press the nut mix in to form a base. Pop in freezer for 10 minutes.
Spoon Lemon Kefir Cheese on top of base and smooth out or peak up (be creative). Either serve now or pop into freezer to semi set for 30 minutes.
This is a great way to get the probiotic’s into the family and friends.
You could also use your own yoghurt if you don’t have kefir.
Obviously I have an orange tree. I love to cook seasonally and I think it is important that we eat seasonally too. Oranges always remind me of winter. Half time in a game of netball, football or soccer. So juicy, packed with vitamin C for iron absorption and great juiced and in smoothies. I try to use the whole orange as much as possible as the fibre content is high in the pulp and zest. The Raw Orange Bites are a great pick-me up and will help keep you regular too.
I also love buckwheat. The smell, the taste, the texture and the health benefits. This recipe also includes coconut flour (a great gluten free alternative). I ran out of ground buckwheat flour so you could try this recipe with just buckwheat to avoid coconut.
Orange and Carrot Loaf
nutfree, grainfree, dairyfree, low fodmap
PREPARATION TIME TOTAL TIME
20 MINUTES 1 HOUR 30 MINUTES
2 Large Carrots grated
1/2 Cup 100% Pure Maple Syrup
Juice of 1 Orange
3/4 Cup Buckwheat Flour
1/4 Coconut Flour
1 tsp. gluten free baking powder
1/4 tsp. ground cardamom
1 tsp cinnamon
1 tbsp. Coconut oil
Juice of 1-2 Oranges
Zest of 1/2 Orange
1. Mix carrots, Maple Syrup and Orange Juice- leave to soak for minimum 3 hours (overnight is best)
2. Mix dry ingredients in a bowl
3. Add Carrot Mix, Juice, Zest and Coconut Oil
4. Pour into lined loaf tin
5. *optional Top with pumpkin seeds and buckinis
6. Bake for 35-40 minutes (check with skewer to see if it comes out clean)
7. Leave to cool in tin for 30 minutes before slicing.
Recipes and resources for Grain Free, Dairy Free and Low FODAMP, Lacto-Fermentation and more-Eating REAL natural, organic foods-Health and fitness as a busy mum & wife. A journey through healing.