February 25, 2013

Boats with crackers for sails {GAPS}

Posted in appetizers, child-friendly, GAPS friendly, side, snacks tagged , , , , at 8:17 pm by Jordan

cracker boat

A slice of stuffed pepper – recipe here – with triangular crackers for sails.

A couple days ago, I decided to take inspiration from this recipe and make some GAPS crackers. Mom sprouted some sunflower and pumpkin seeds, then dehydrated them, so that was my base.

The first batch:
I put a cup of sunflower seeds into the food processor with a half teaspoon salt and blended until it was a dense flour (as per the recipe above…). While the processor was running, I drizzled in some water – probably about 2-3 Tablespoons – until it seized up in a ball. I skipped the sesame seeds, because we’re not ready for the added texture yet. I tasted the dough, and it seemed very salty. I figured, they’re crackers, and the majority of my family likes salt a lot, so I left the dough as it was.
I took the ball out of the machine and put it on an Excalibur (dehydrator) Teflex sheet. I flattened it some, then topped it with another Teflex sheet and rolled it thin (1/8″ or thinner).
I decided that since the dehydrator was still running for the coconut yogurt we were making, I would try dehydrating the crackers rather than baking them. So I scored the crackers right on the Teflex sheet and put them into the dehydrator (110°F). After about an hour, I flipped them over onto a mesh sheet to speed the drying process. (Sorry, I didn’t really take note of how long they were in before they were done – we just checked periodically and pulled them out once they seemed completely dry,)

Verdict on first batch:
The crackers did not taste as salty as the dough – so these were great! Dehydrating makes them dense and hard, as opposed to crispy, so they kinda stick in your teeth. The whole family loves them though!

The second batch:
I decided to make some more, this time with pumpkin seeds added to the mix. I used exactly the same method as above, except that I added 1/2 cup pumpkin seeds at the beginning, and consequently had to use a little more water. The pumpkin seeds gave the mixture an interesting texture, but it held together and rolled out fine. These also went into the dehydrator.

Verdict on second batch:
Just as tasty (and with the same texture) as the first!

The best batch (IMO):
A little later in the afternoon, I was doing some baking, so I decided to whip up another batch to try in the oven. I used a mixture of sunflower and pumpkin (I didn’t measure this time), and added some fresh rosemary and a tiny sprig of sage at the very beginning. The flour blended up beautifully even with the added moisture from the fresh herbs. I drizzled in the water a little faster this time (which meant more water went into the flour before it seized up), since the first two batches of dough seemed a bit too stiff to me. It worked well, and I rolled out the dough between two Teflex sheets again. Then I realized that I couldn’t simply slide the Teflex sheet onto the pan and into the oven like I had with the dehydrator. I took a chance and quickly flipped the sheet onto a stoneware baking sheet – it worked! the crackers stuck just enough to successfully make it onto the stone, and I was able to peel off the Teflex easily. I then scored the crackers and baked them for about 20 minutes at 350° – until they began to turn golden brown (or, at least what would have been golden brown if they hadn’t have been green from the pumpkin seeds and herbs!)

The verdict?
Super tasty crackers – especially great with avocado and sour cream 😉 The baked variety are much lighter and crispier. They don’t stick in your teeth!

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February 24, 2013

4-Ingredient Zucchini Bread {GAPS}

Posted in appetizers, bread, breakfast, child-friendly, dessert, GAPS friendly tagged , , , at 8:16 pm by Jordan

4-ingredient zucchini bread

Alongside the stuffed peppers we ate yesterday, we served this zucchini bread. It has sort of a neutral-savory taste which makes it good with almond butter, honey, or yogurt (breakfast!) or with butter or sour cream (lunch or dinner).

This just might be the simplest zucchini bread recipe you’ve ever seen!

Ingredients:
6 eggs
2 cups almond flour
2 cups zucchini, shredded
1/2 teaspoon salt

Blend the ingredients together with a fork and pour it into muffin tins, a loaf pan, or (as pictured) a 9″x9″ pan. Bake 20-30 minutes at 350°.

Could it be even simpler? Yes! You can simply cut 2 cups worth of zucchini (about 2 small) into chunks and throw it into the blender or food processor with the eggs. After that’s pureed, add the flour one cup at a time, and if it doesn’t mix all the way, finish mixing with a fork.

February 18, 2013

Hash Browns with no potatoes! {GAPS}

Posted in breakfast, GAPS friendly, side tagged , , , , at 8:33 pm by riahjoy

How did I do it?

All I used was:

Celeriac

1 Large Celeriac
Ghee
Sea salt

After washing and peeling the celeriac I ran it through the food processor to grate it.

I melted the ghee in a frying pan over medium heat. When it started bubbling a bit I added the grated celeriac, sautéing it for about ten minutes, then added salt. I watched for it to get soft and then spread it out in the pan letting it sit to get a little brown on the underside. With GAPS you can’t let it get too crunchy (hard to digest) so I watched it carefully and ended up flipping it over after about seven minutes. After letting it brown on the bottom side it was time to serve up!

Hash browns being enjoyed with avocado and sour cream

We thoroughly enjoyed the hash browns with avocado and sour cream!

February 4, 2013

How to make sauerkraut, by Daniel (age 7) {GAPS}

Posted in appetizers, child-friendly, GAPS friendly, side, soup tagged , at 6:24 pm by Jordan

Daniel helped make a batch of sauerkraut last night, and Moriah photographed him. He wrote these instructions specifically for other children his age – all his own words (so maybe you should take them with a grain of sea salt ;)).
While we can’t eat the fibrous solids of the sauerkraut until Stage 3, we’ve been enjoying small amounts of the juice in soups and broth. A food processor makes preparing sauerkraut so easy! We’re very grateful for ours, gifted to us by our buying club which Mom runs.

danSK01

Step 1: Cut the cabbage in small chunks. Use a small dull knife so you don’t cut yourself.

danSK02

Step 2: Fill up the food processor with chunks of cabbage. They should be about the size of a tennis ball. Read the rest of this entry »

May 6, 2010

Sourdough Cinnamon bread

Posted in bread, breakfast, dessert tagged , , , , , , , at 9:17 pm by Jordan

I usually do this right before bed, then bake it in the morning so it’s fresh for breakfast.

Begin with a basic batch of bread dough, at which point it would be ready to be formed into a loaf.

Wet your hands and the countertop any time the dough starts sticking to them.

Begin to flatten the dough, using you hands.

Flip the dough over and continue to flatten and stretch the dough into a squarish shape.

Keep flipping, flattening and stretching the dough until it’s about 1/4″ thick. Flipping periodically seems to help keep the dough smooth and without holes.

Cover the dough with a layer of honey to taste (I put as thin a layer as possible without tearing the dough badly), leaving about an inch of the edge farthest from you “clean”.

Sprinkle cinnamon (lots!) over the honey.

Gently roll the dough away from you little by little. Take your time!

Seal the roll with the inch of clean dough that you left and quickly and carefully transfer it to the pan.

Ta da! 🙂

This is what it looks like in the morning after rising all night.