Cultured cashew frosting is delicious and dairy-free. Culturing the cashew cream like cashew yogurt gives it the tangy flavour of cream cheese frosting. It’s also probiotic and full of protein. Definitely a winner!
Cultured Cashew Frosting
Buttermilk Red Velvet Cupcakes
A traditional buttermilk red velvet cake is light and fluffy with a mild chocolate flavour. And it is absolutely delicious when finished with marmalade cream cheese frosting.
Sterilization for cheesemaking
Sanitation and sterilization is an important first step for making delicious homemade cheese. Sterilization for cheesemaking is particularly important when making hard cheeses. It’s the only way to ensure that your milk (and cheese) has been cultured by the correct strains of bacteria.
Quick and Delicious Gluten Free Flatbread
I LOVE this gluten free flatbread recipe. The resulting bread is soft, rich and flavourful, yet strong enough to hold up as a pita bread or focaccia. It is really quick to make, will last for several days before going stale and it freezes well too.
Favourite Ferments
Curious about fermentation, but aren’t exactly sure what to try out? Here is a list of my my favourite ferments. These are fermented foods that I ALWAYS have in my larder. The sort of ferments I take on holiday because I love them that much.
Sunflower Seed Tempeh
Homemade sunflower seed tempeh is nutty and delicious. It is the perfect vegetarian and vegan protein. Since it is firmer and crunchier than traditional soybean tempeh, it is great for barbecues, stir-fries and sandwiches.
Homemade Miso
Miso is actually very quick and easy to make at home. The difficult part is waiting for at least 6 months (or preferably up to a year) until the miso is finally finished and ready to eat. However, it is worth the wait.
Homemade Amazake
Amazake is sweet fermented rice that is typically turned into a warm drink flavoured with fresh ginger. It can also be eaten as a dessert, or used as a natural sweetener for cereals and smoothies. Unlike sake, it is not alcoholic.
Probiotic Cheesecake
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 a delicious sugar-free, gluten free and whatever flavour your heart desires cheesecake!
Homemade Koji Rice and Koji Barley
Koji is a mold that is at the heart of many different Japanese ferments. It is used to make miso, sake, amazake, rice vinegar, soy sauce and mirin. Koji is grown on rice or barley, which are then used as the starter culture for further fermentation.
Possible Side Effects of Fermented Foods
When I first tried fermented miso (versus the off-the-shelf kind), I got a gut wrenching reaction that I would have likened to a mild form of food poisoning or some sort of miso-induced food allergy.
Probiotic Fettuccine Alfredo
Probiotic fettuccine alfredo is a super simple and easy pasta dinner that can be made up in less than 15 minutes! It is a rich, deliciously creamy and comforting meal that will make you feel like you are in Italy.