Summer is the season for fresh fruit, and it always arrives with abundance. We pick blueberries, blackberries, strawberries and plums. We order crates of peaches and cherries.
It’s Fermenting For Foodies third birthday! And I wanted to celebrate with a fiesta inspired cupcake worthy of all Cinco de Mayo celebrations.
This is a beautiful looking and delicious cake. It was inspired by an expired jar of marmalade in my cupboard and a desire to make a cake!
This cake is so rich, so delicious, so absolutely AMAZING that I feel like insisting that EVERYONE try making it at least once. The flavour combination of almonds, vanilla, lemon zest and apples makes you feel like you’re sitting on a Mediterranean terrazzo in the setting sun.
We like following a microbiotic diet… which to me basically means lots of cultured foods, whole grains and no refined carbohydrates, which is why I wanted to create a sweetener free ice cream. This recipe uses the natural sweetness of bananas to give it all the sugar it needs.
The sourness of lemons in this traditional pie is melded into something more complex by the addition of whey. It’s doesn’t result in a “healthy” dessert, but it is a great way to use up some extra whey! And who doesn’t love a good piece of pie?!
Probiotic ice cream is definitely my favourite indulgence. This recipe tops my usual cultured ice cream because it is deliciously chocolaty… and… it’s entirely sweetened with dates! And in my mind that makes it a guilt-free pleasure!
So this summer plums have been flowing into my kitchen from trees all over the city. I have dried plums, canned plums, frozen plums, fermented plum sauce, so by the time a box of little black plums arrived on my doorstep I was looking for something new to make.
Yes! Yes! YES! It is possible to make a probiotic cheesecake. Not only that… it’s possible to take this basic, no-cook cheesecake recipe and turn it into something sugar-free, raw, or whatever your heart desires! I will admit that I didn’t actually make mine sugar free or raw, but it was probiotic, and it was…
Summer is HERE!!! and it’s definitely ice cream weather. This delicious ice cream adds a probiotic punch by pre-culturing the cream with milk kefir grains. Don’t worry, if you don’t have kefir grains, you can also use cultured buttermilk or sour cream as your starter. Of course you could also just use uncultured cream… but…