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Month: October 2019

Almond Bread

This basic bread recipe can be fermented or NON makes one loaf pizza crust or 1 dozen muffins

Ingredients

  • 3 eggs
  • 1/4 cup yogurt, or kefir, whey crème fresh (I used whey)
  • 2 1/2 cups nut or seed flour (we prefer almonds)
  • Place 2 1/2 cups of nut flour in a medium-size bowl
  • add 1/4 cup of your desired culture mix till you have a cookie dough consistency
  • Cover with plate or plastic wrap let sit at room temperature 68-72 for 24 to 36 (I prefer 36 hours the bread is fluffier)
  • After 24 to 36 hours heat oven to 350 degrees and back for one hour

Non Fermented Nut Bread

Ingredients

  • 3 eggs
  • 1/4 cup yogurt, or kefir, whey crème fresh (I used whey)
  • 2 1/2 cups nut or seed flour (we prefer almonds)
  • Place 2 1/2 cups of nut flour in a medium-size bowl
  • Add 1/4 cup of your desired culture mix till you have a cookie dough consistency
  • After 24 to 36 hours heat oven to 350 degrees and back for one hour
Left is Almond Bread Right is Fermented Almond Bread
Sorry, my son got into the bread before I was able to take the photo.

Notes:

  • Line the baking dish with parchment paper helps with easy clean up
  • We prefer fermented is easier to digest, tolerate. and moist.
  • The basic Nut bread is stage 4
  • Intro you can add grated carrots , pumpkin, avocado, fresh herbs tomato’s, salt frozen berries and apple chucks
  • Full gaps mix it up with cinnamon, dried fruit, bananas, dried herbs and cheese
  • This basic recipe can be used for sandwiches, French toast, pizza, muffins all sorts of stuff get created
  • My kids enjoy the nut bread they ate all of it! Making bread is a special weekly treat.

Raw Yogurt

Equipment

  • Food Dehydrator, Oven, Thermos, Crockpot
  • 1/2 gallon mason jar
  • yogurt starter
  • fresh farm milk
  • 1/2 quart of fresh raw milk
  • saucepan
  • spoon
  • Thermometer

  • 2 quarts whole goat milk
  • if milk is cold slowly warm milk to 115°F.
  • add a 1/2 cup store bought yogurt, previous batch, starter
  • Place culture a in a 1/2 gallon jar
  • Add farm fresh milk Cover and culture
  • Place in a Food Dehydrator, Oven, Thermos, next to the hot water heater or Crockpot at 110 degrees temperature for at least 24 to 36 hours depending on how thick you want the product to be. Need to be cultured 24 hours to be GAPS approved)
  • Now you have yogurt! Use this traditional fermented dairy product to nourish yourself and your family in your favorite healthy recipes.
  • Do not forget to reserve some of the cultures you created from the previous batch in order to supplement a new batch. You can continue making yogurt indefinitely by adding more milk or cream to the jar as you use it. The bacteria will continue to feed off of the new milk or cream and ferment to create more yogurt!

Note:

  • If the yogurt starts to separate you can strain through a cheese cloth to delicious creamcheese.
  • For thicker yogurt it helps to boil the milk, but then the yogurt will not be raw