These are really tasty, just like pickles except...they're not. Recipe is adapted from someone on the GAPS yahoo group.
3 c cauliflower, cut into chunks
1 large garlic clove, crushed
1 T dry dill
3-4 peppercorns
1 bay leaf
2 T sea salt
2-3 c filtered water
Wash cauliflower well, and cut into chunks.
Crush garlic clove, and add to jar with spices. Add cauliflower, pressing down firmly into jar so chunks are tightly packed, leaving 1" space at the top of the jar.
Adapted from a recipe that someone posted on the GAPS yahoo group.
Beet Kvass
1/2 c starter (either juice from last batch, or whey, or sauerkraut juice), optional
1 med beet, peeled and roughly chopped
1 tbsp. salt
5 cloves garlic, peeled and crushed
1 head (or so) cabbage, roughly chopped (big hunks)
Wash beet pieces, and put them into a one-gallon jar. Add the garlic, and then cabbage chunks until the jar is full. Add salt, and fill with water to within one inch of the top (make sure veggies are submerged).
These are really, really good!
http://herbangardener.com/2009/11/15/make-your-own-bubbies-pickles/
I had to use a bit more salt (it was really warm in my kitchen, and I wanted to retard fermentation), and I had to skim the top and stir up the whole vat of cukes halfway through fermentation, when they started to smell funky. After that, they fermented into the best pickles!
Many thanks to Sharon Kane, from whom this recipe was adapted: http://www.sanctuary-healing.com/index.html
Yield: 1 loaf
3 cups medium-thick boosted brown rice starter
1/2 c. chia gel (see below)
3/4 c. brown rice flour
1 tsp. salt
4 T. arrowroot flour
1 T. ground flax seed
Gently whisk ingredients together till smooth.
Allow to sit at room temperature for 6 hours; stir down.
Pour into greased loaf pan, and let rise till double--about an hour.
Many thanks to Sharon Kane, from whom this recipe was adapted: http://www.sanctuary-healing.com/index.html
Yield: 1 loaf
2 1⁄2 cups boosted brown rice starter
1 cup quinoa flour
3 tablespoons water
3⁄4 teaspoon salt
3 tablespoons oil
3 tablespoons ground flax (if batter looks soupy add another tablespoon)
Gently whisk ingredients together till smooth.
Allow to sit at room temperature for 6 hours; stir down.
Many thanks to Sharon Kane, from whom this recipe was adapted:http://www.sanctuary-healing.com/index.html
Makes 2 dozen small muffins
2 1⁄2 cups boosted brown rice starter
1⁄2 cup + 2 tablespoons quinoa flour
3 tablespoons ground flax seed
3-4 tablespoons agave
1⁄2 t salt
Many thanks to Sharon Kane, from whom this recipe was adapted:http://www.sanctuary-healing.com/index.html
Makes 2 dozen small muffins
2 1⁄2 cups boosted brown rice starter
3/4-1 cup quinoa flour
3 tablespoons ground flax seed
3-4 tablespoons agave (optional)
1⁄2 teaspoon salt
With much appreciation to Littlestream Bakery for their consultation and help!
75g. (1/4 cup) boosted brown rice starter http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter
380 g. (a little more than 1 5/8 cups) water
1 1/2 tsp. ground flax seed
225g (~1 1/3 cups) flour. --Can do all brown rice, but see below for other options.
Let this mixture sit for four to six hours (starting at 6:00pm works well).
This is a great way to use up any leftover grain (for cooking instructions, see http://www.lifeisapalindrome.com/recipes/how-soak-brown-rice )
7 eggs
1 quart of really good milk
6 chopped dates
2 tsp. cinnamon
zest from one organic orange
2 pears (shredded or grated)
Dash of vanilla extract
3-4 cups of leftover cooked oatmeal
Adapted from a recipe at http://www.chow.com/recipes/11286 (check this out if you don't want to make my version, which requires sourdough starter)
This is really moist, tasty, tender, non-crumbly, and crispy on the bottom!
INGREDIENTS