Top Deck Gummies

Gummies are one of my favourite gut friendly snacks to make. They are so easy to make and my kids love them - especially the two layered variety like these ‘top deck’ ones. The layers are a mix of cacao and coconut cream, with some added coconut yoghurt for a dose of probiotics. I use Kultured Wellness coconut yoghurt for its high probiotic count, but any variety of coconut yoghurt would work for this recipe.

To get the maximum benefits out of the gelatin ensure you use a good quality, grass fed variety from your health food store rather than the standard ones from the supermarket. My favourite brands to use are Great Lakes and Nutra Organics.

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Ginger and Turmeric Cold and Flu Gummies

cold and flu gummies

These are my favourite gummies to make when trying to fight off a cold. They are packed full of good stuff - turmeric, ginger, lemon, honey and coconut kefir to make for an anti inflammatory, immune boosting, good for your guts gummy.  

I make these especially for Anjali (my 2 and a half year old) and she loves them but if you don't like the flavour of turmeric you can adjust the amount of honey to suit.

I've been using Kultured Wellness cultures to make my coconut kefir but you can also substitute kombucha or water keeping in mind that if you use water you won't get the benefits of the probiotics. 

Fermented Fruit Mince Tarts

Fruit mince pies are one of my favourite treats at Christmas but they are often filled with sugar, gluten and dairy (which doesn't agree with everyone). This is my version made with a fermented fruit mince, and a raw shortbread pastry. They are gluten free, dairy free and free of refined sugar. They are quite simple to make and don't require any cooking or heating but you do have to allow 1-2 days for the fruit mince to ferment. 

Once they are assembled you wouldn't even know you are eating something fermented and I guarantee the whole family will love them.

The recipe for the pastry was adapted from Ames Starr from Raw and Peace who makes the most amazing raw desserts.  

fruit mince tarts

Coconut Yoghurt Panna Cotta

coconut yoghurt panna cotta

This recipe came about as a different way to get Anjali (my 22month old) to eat yoghurt. It's dairy free and is made with coconut yoghurt, coconut milk and grass fed beef gelatin (we use Great Lakes brand). It's good for your gut with probiotics (from the yoghurt) and gut healing properties from the gelatin.

This is a basic recipe to get you started but it's super versatile so feel free to change it up with different yoghurt, milk or even milk kefir. You can also jazz up the flavour with extra spices like cinnamon, cardamon, cloves or turmeric. 

Serve for breakfast with some fruit and granola or as a dessert or snack. 

Super Simple Coconut Yoghurt

coconutyoghurt

A friend of mine introduced me to a super simple way to make coconut yoghurt. I tried it out and it works a treat! There's no heating involved all you need is a cozy spot to keep it warm enough to culture. If you've got a yoghurt maker or a dehydrator, that will do the job but if not see below for some ideas. 

All you need to make it is some store bought coconut yoghurt and a can of coconut cream. The store bought stuff acts as the 'starter' and contains the right bacteria to get it going.  Just make sure your store bought yoghurt contains live cultures (check the ingredients list). Two great brands here on the Sunshine Coast are Coyo and Born Cultured.  

Once you've made your initial batch you can use some of that yogurt to start the process again. You can repeat this method up to 3-4 times or until you notice a drop off in quality of the finished yoghurt i.e. less thick and tangy. Then you will need to buy another batch of store bought yoghurt to start the process again.  

The type of coconut cream you use will determine the thickness of your yoghurt. You can also use coconut milk but it won't be as thick. Experiment with a few different brands to see what you prefer.  

How to culture your yoghurt  

  • Place in an esky filled with enough water to cover 3/4 of the jar. Close the lid and top up with more hot water if needed. This was the method I used. I left it to culture for about 18 hours and the water was still luke warm by the end. 

  • Preheat your oven to its lowest temperature. Turn it off then place your jar inside with the door closed.  

  • Wrap your yoghurt jar in a towel/blanket and place in a cooler bag with a hot water bottle or heat pack 

  • If the temperature is warm enough (i.e. middle of Summer) wrap your jar in a towel and leave it in the warmest spot in your house 

  • Place in the dehydrator set to 40 degrees

 

 

 

Cultured Cashew Cream Cheese

This cashew cheese is a great dairy free alternative to sour cream. It's smooth, creamy and slightly tangy from the fermentation. We've been drizzling it on everything from sweet potato chips to nachos. 

We used our Pickled Pepper brine to culture it but if you don't have a batch of these handy you can use sauerkraut juice, whey or the insides of 2 probiotic tablets. The pepper brine gives it a really nice flavour so if you are using something else try adding in some fresh herbs for extra flavour.