Preheat your oven to 175 Celsius. Line a loaf tin with baking paper (recommended 19.5cm x 9.5cm) ⠀
Place the carrot and orange into your processor and blend until they are finely chopped. Add the remaining ingredients except for the bicarb soda and blend to combine. Add the bicarb soda and mix to combine⠀
Spoon the mixture into the lined tin and level the top
Bake for approx 45 mins. The cake should be golden on top, test with a skewer. Remove the cake from the oven and leave to cool in the tin for around ten minutes and then gently transfer to a cooling rack
Bone broth is extremely easy to make and packed full of nutritional goodness.
It’s high in amino acids which are inflammatory, collagen, gelatin and trace minerals. Gelatin has been proven to be beneficial in assisting with healing of the gut lining and helping with growing good bacteria. It’s also very easy to digest!
Please note if you have a amine intolerance you should only cook for around 2/3 hours.
This recipe has been taken from Quirky Cooking, for more information and original recipe click here
1 whole, fresh chicken, or a chicken carcass (organic, free range)
3-4 litres filtered water, room temperature
2 Tbsp apple cider vinegar
1 large onion, roughly chopped
2 carrots, peeled and roughly chopped
2 cloves garlic, roughly chopped (optional)
If starting with a whole chicken, cut meat off bones (as much as you can) and refrigerate to use in other meals. (Use fresh chicken within 24 hours – can be frozen if you bought the chicken fresh.) The fat can be added to the stock as it gives flavour and helps nutrients to be absorbed more easily. OR start with a chicken carcass left over from a roast dinner, or a raw carcass from the butcher.
Place the bones (and any fat) into a large, heavy-based stockpot or slow cooker. If you are cooking up your own chickens, or have access to the 'whole' chickens, you can also add the chicken feet.
Bring to a gentle boil and skim off any foam that rises to the top. Reduce heat, and simmer on low for 1 ½ to 3 hours (or cook 3-4 hours on high in a slow cooker). Take carcass out of broth, and remove any remaining meat from bones. (Refrigerate meat to use in meals.)
Return bones to broth and continue to simmer for another few hours if you're ok with longer cooking times.* If you are using a pot on the stove, keep heat low and top up water as needed so that the bones are always covered.
Strain the broth into into jars/containers. Discard bones and vegetables.
Store in the fridge for up to a week, or freeze for up to 6 months. (Make sure you leave about 3cm of space at the top of the jar/container as liquids expand when freezing.)
Eggy bread or French Toast as it’s also known is a firm favourite in our home. This is my twist on the original, making it a high in protein, calcium and fibre boosting meal.
As Gracie is dairy-free, I don’t use milk to mix in with the eggs I use a secret ingredient… Vitasoy Coconut Milk! Unlike the majority of other non-dairy forms of milk, this one doesn’t contain a rice filler in it. Rice came up really high in Grace’s food intolerance testing and we’re yet to reintroduce it.
I also sneak in a sprinkle of Flaxseed meal. Our Doctor recommended adding it into meals when we can as it’s high in dietary fibre and good for her bowels (please seek medical advice before making big changes to your child’s diet).
Add all ingredients into a food processor and process until it comes together – the mixture should be sticky enough to hold its shape when pressed. If it’s too dry, try adding a touch more water.
Roll 2 tbsp of mixture into a ball and press onto a lined baking tray until 1 cm thick. Using a star-shaped cookie cutter, cut the circle into a star, returning the surrounding mixture to the food processor. Repeat with remaining mixture until all shortbread is shaped into stars. Top with an almond.
Bake for 10-12 minutes until golden around the edges.
Drizzle with extra tahini and sprinkle with cinnamon.
This recipe calls for almonds, I replaced with Macadamia nuts to fit in with Gracie's special dietary requirements.
Optional: Nuts and/or dried fruit dependent on intolerances (let your imagination go wild)
Melt all ingredients together gently then add whatever mixture you like. Our favourites are chopped macadamia nuts with finely desiccated coconut and orange essence with finely desiccated coconut
Put into either chocolate molds or loaf tin
Put in fridge or freezer until hardened (if in loaf tin, cut into squares)
Store in airtight container in fridge....if it lasts that long!!!
Dependent on allergies/intolerances you can use maple syrup or rice malt syrup as natural sweetener.
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