Health, Taste and Tradition
These healthy rugelach are a the perfect after school snack. Naturally sweetened with apples and dates, they are delicious and sugar-free! My kids love them so much, that I always have lots of volunteers to help with fillings and rolling the crescents.
Millet is one of those grains that naturally ferments, so prefermenting millet is really easy. The fermentation reduces the cooking time, improves the digestibility of the grains and increases the nutritional value.
Creamy vegetable and whey soup is an easy and delicious way to use up extra whey. Warm and comforting, it is as perfect as a cup of soup for lunch, or served with bread and a salad for dinner.
Imagine biting into a chewy and delicious gluten free sourdough bagel. Boiled before baking, these bagels are as traditional as they come. They are perfect toasted with butter, or served with a schmear of homemade cream cheese.
Gluten free churro cupcake are a delicious alternative to the real thing, yet they avoid all the trouble involved with deep-frying batter. I like to top these cupcakes with a cinnamon and cream cheese frosting that perfectly compliments crunchy cinnamon sugar exterior.
I used to miss sandwiches… The hardest part of being gluten free was walking by a local deli and wishing I could eat one of their fully loaded paninis. Instead I was stuck with eating styrofoam… until now…
Sweet beet kvass is a lightly sparkling and refreshing beverage. Like mead, it relies on the natural fermentation properties of raw honey for a delicious and probiotic drink.
Salt-brined fermented eggs are absolutely delicious. Fermented eggs are SO much tastier than your typical hard boiled egg that I can’t imagine going back to non-fermented eggs. Nicely salted and firm, they are perfect for snacking, egg salad, deviled eggs.
Date caramel sauce is the perfect sugar-free alternative to traditional caramel sauce. Dates provide both the sweetness and the rich caramelly flavour.
What if you need probiotics but you don’t have time to ferment? I received two emails in the past few months from busy families that really need the health benefits of probiotic foods, but simply don’t have the time to make homemade ferments.
Fermented carrot sticks are one of my favourite snacks. I always have a fido jar full on my counter and another one in my fridge. They taste like a pickled carrot and can be flavoured in an endless number of ways. Everyone in our house seems to have a favorite!
Once you’ve got your sourdough culture it’s important to learn how to bake with it. Many recipes use the sourdough for flavour, then add commercial yeast to get the rise out of the bread. However, if you actually want to fully ferment your flour to allow the bacteria and yeasts