Blueberry, lemon, coconut, kefir cheese cake

We have just finished devouring this tasty little treat. Oh it is so nice! i highly recommend you give it ago. Now there are a few steps to making it that take time, but aren't difficult, and once you give it ago you, like me will wonder why you didn't try making it before. :)

Crust
2 cups of Almonds, or almond meal
3 tbs of melted butter.
1 cup of dates

1. Combine all ingredients in a food processor, until fine crumb had developed.
2. Press into a well greased spring pan. Refrigerate until firm.

First Layer.
2 cups of Lemon Kefir cheese. - Instructions below
1 cup of Sour cream - Instructions below
Juice of one lemon
3TB coconut oil.
Beans of 2 vanilla bean pods.

Mix all ingredients together in a blender or with a hand blender. Pour 3/4 of the mixture over the base. Put in the freezer to set.

Second layer.
1 1/2 cups of blueberries
Remain mixture.

Blend mixture with a blender. I used a hand blender. Pour over the first layer, and set back into the freezer to set.

Within two hours your cheese cake will be set and it's time to enjoy. At room temp it will be a little runny, but still very enjoyable. Best served slightly frozen.


Lemon Kefir Cheese
This product is easy to make. Simple take you kefir once ready, Add the peel of a whole lemon, and store in the fridge for a second ferment over night. The next day, simply strain and hang through cheese cloth, tea towel, nut bag or pillow case. Let drip for around 8 hours.

Sour cream
Using 500mls of cream, pour into a glass jar, and stir in 1/4 of a cup of Kefir.
Leave at room temp. for 24 hours. Stir at least once or twice.
Refrigerate.

Health Consultations

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Lacto Fermented Tomato Sauce

‎3 cups tomato paste
1/4 cup whey
1tb sea salt
1/2 cup maple syrup
‎1/4 ts Cayenne Pepper
3 peeled crushed garlic
1/2 cup fish sauce.
Mix all together in a glass jar, leave about an inch from the lid, put lid on and leave on the bench for two days and then store in the fridge and ready to eat.

My family enjoy it, and find it very close to the store bought tomato sauce, but abit more tomatoie, so nexttime I think I might use 1 cup of condensed tomato soup for one of the cups of tomatoe paste. But them again, I might find I don't need to when we make our own tomato pasta.

*If you are Lactose intolerant or don't use milk products you could also use water kefir instead of the whey, as your activing culture.

No knead Bucket Method - Sour Dough Bread Products

Ingredients
3 cups of sour dough starter
6 cups of water
3 tbs salt
13 cups of plain flour
5 litre bucket.

Start by mixing your wet ingredient in the bucket adding the salt.
Once well combined start adding the flour.
Add the first 10 cups and mix well until all combine, then the remaining 3 cups one at a time.
Trying to get rid of any lumps of flour.
Can be easier if you use your hands.

This mixture is a sticky mix, that is how it's meant to be so don't panic and add more flour.

Loose put lid on so the dough can breathe and put in the fridge overnight, or at least 8 hours.
Then it's ready to use.

Loaf
To make a Loaf of bread simply flour your hands and get out the desired amount for loaf, Place and lightly shape on an oiled pan for free form, trying not to remove too many air pockets, or put straight into an oiled loaf pan. No need to let rise but you can if wish. Whatever you have time for. I often put mine straight into the oven, and have never had a problem. Bake in a hot oven 220c-230c for 50 mins. turning the oven off and leave in the oven to cool for another 20 -30 minutes. Turn the loaf out and leave to cool completely. I have found with this loaf that it needs that cooling time to use finish the baking process all the way through.

Cinnamon Scrolls
Preheat the oven 220c-230c
Prepare baking pan/dish/pie dish, by add 1/4 cup of butter/coconut oil, and place in oven to melt.
Making sure to remove so you don't burn it.
Flour your work surface, then remove the desired amount to bread mix from the bucket.
slowly stretching the dough, in to a large rectangle shape. ( you can use a rolling pin but I have found slowly stretching and pressing the dough works just as well).
brush melted butter over the top of the dough, then sprinkle with a sweetener of your choice, brown sugar, raw, Rapadura, maple syrup, honey....
Then sprinkle with the desired amount of cinnamon, I like to add a little nutmeg as well.
Now if you have any extras that you like to add now is the time to do it, I have tried and like, cooked apples, pine nuts, sultana's, cashews, almonds, really what ever you like, dried apricots, coconut, cherries.etc
Slowly roll the dough over itself until you have made a log, which you then slice into your scrolls.
At this point you need to sprinkle some of your sweeteners to you butter mix in the pan. Brown sugar makes a toffee, you could use anything you like.
place the scrolls on there side, close together filling the pan.
Again you can let it rise if you wish or put in straight in the oven.
bake for 50 minutes, checking the middle ones of cooked through.
Now enjoy!

This dough will last 5 days, and can be used to may lots of bread creations, the imagination is the only limitation. However as the days go on the dough get sourer in flavour, so if you want to make sweet bread, it best to do so in the first few days of making it.

Recipe and Video demo can be found at www.gnowflins.com and highly recommend their sour dough e-course.

Blueberry Kefir Cake

Blueberry Kefir / Yoghurt Cake

Ingredients
125g Butter
1 Cup sugar
3 eggs
2 cups plain flour
3ts baking powder- mix into flour.
3/4 Cup Yoghurt/kefir/butter milk (all work well, Whatever you have)
1 Cup of blueberries

Method
1. Preheat Oven to 180c. Grease Tin.
2. Using a mixer beater butter and sugar until light and fluffy.
3. Add eggs, one at a time, beating to combine.
4. Add half flour mix, and half yoghurt, mix until combine. Repeat with remaining flour and yoghurt.
5. Spread mixture into prepared pan, sprinkle with blueberries and press in a little.
6. Bake for 50 mins, or until a skewer comes out clean. 7. Let cook in Pan befor turning out, and Sprinkle with icing Sugar.

* You can exchange the blueberries for any berries you would like.
**If you are out of Kefir then you can simply you yoghurt instead.

Ginger Carrots

4 cups of GratedCarrots, tightly packed
1Tb seasalt
1Table Spoon fresh grated ginger.
4Tbs whey (or an addintional Tbs of salt)

Method:
Mix all Ingredients in a bowl and pound with a wooden pounder, or food hammer to release juices.
Place in a one litre, wide mouth Jar, and press down firmly with pounder until the juices cover the Carrots.
Leave 3 cm between the top of the carrots and the top of the Jar.
Cover tightly and leave at room Temperature for three days before transferring to cold storage.

Ginger Carrots go well with rich food and spicy meats.

Making Whey!

Whey can be done several different ways, so depending on what dairy products you have one hand or what you are making with your Dairy depends on how you will make yours.

Very simply way is to leave raw, unpasteurised milk in a clean glass jar on the bench at room temperature for 1 -4 days, until it separates. You can also use Yoghurt, kefir, or buttermilk for this process, However you won't need to leave them to sour.
Then line a Large strainer over a bowl with Cheese Cloth, or a fresh clean dish/tea towel.
Sun drying kills any bacterial that might have been left behind from general washing, or Ironing will also kill anything growing or hiding.

Pour in the separated milk, yoghurt etc.
Cover and let stand at room temperature for several hours.
The Whey will begin to pass through the cloth, after a few hours gather the ends together and tie and Hang to allow the remaining whey to drip out, being careful not to squeeze.

When the Bag stops dripping you will have whey in your container and curds in your cloth.
Keep Whey in a clean Glass jar for up to a month.
Use it in Lacto-fermentation of vegetables, and Fruits.
Excess whey can be drunk for a great health boost, or added to cooking for soaking, anything that would use milk for.