Probiotic Grain Free Granola (vegan, paleo and keto options)

Okay, before I begin my post I want to give a shout out to my wonderful husband, Steve, who moved to America (He is Australian) and has worked his bum off every way he can to support this post missionary life family. He started his degree when we were pregnant with our oldest and had to put it on hold several times for long periods over the years in order to support us. Yesterday he Graduated with a B.A. in Leadership with Honors from Faith International University. I am so proud of him. University is difficult enough and when you throw a job, a wife and three children into that mix it becomes even more difficult. So Steve, here’s to you! The most amazing man I know and the love of my life, well done.

The last couple years I have been struggling with severe inflammation so have slowly been getting to the bottom of it. Probiotics have helped immensely, namely kefir. I still prepare breads for my my family using einkorn on occasion but I am altogether grain free and sugar free these days and have found that a dairy free keto diet keeps my inflammation under wraps fairly well.

I have taken to soaking and drying nuts, fermenting seeds and generally working on making everything in my pantry a little less inflammatory as I mentioned in my previous post for probiotic granola.

The Nourishing Traditions cookbook suggests fermenting small seeds before eating them rather than soaking and drying or sprouting. Hempseed, Flax and Chia great with this method because they’re too small to soak and dry.

My personal preference for culturing this is coconut kefir but for the hubs I have used ginger beer as well. If I know I will be eating it I keep the sugars to 1-2 Tbsp of pure maple syrup, blackstrap molasses or raw honey for the fermentation process. I do not love things overly sweet and neither does my body so this works for me. You can try any non-salty culturing liquid you like! I have used ginger beer, milk kefir and coconut kefir with varying but equally nice results.) Water kefir, kombucha and whey will work as well but I personally do not use whey or ginger beer any longer because I find them highly inflammatory. Whey because it is naturally inflammatory and ginger because I have recently discovered I am allergic to it!! Sad 😕

Give it a shot and let me know what you think!

Ingredients:

For Pre-Ferment:
  • 1 cup hulled hempseeds/hemp hearts
  • 1/2 cup golden flax seeds
  • 1/4 cup chia seeds
  • 1 Tbsp- 1/4 cup maple syrup, blackstrap molasses or raw honey
  • 1/2-1 cup culturing liquid
  • 2-4 tsp cinnamon
  • 1/2 tsp pink or kosher salt
  • 1/4 cup slivered almonds or other nuts (optional, I have a mild allergy to nuts so I don’t add them to mine)
  • 1/4 cup dried fruit like unsulphered goji berries, raisins, blueberries or for keto, fresh or dried cranberries
  • Diced fruit: apple, pear etc (optional)

For Post Ferment:
  • 1/4 cup coconut oil (melted)
  • 1/4 cup unsweetened shredded coconut or coconut chips
  • 5-10 drops Stevia or monk fruit drops to taste (optional)

Method:

  1. Combine dry ingredients in a medium size bowl
  2. Add fermenting liquid, maple syrup or blackstrap, salt and cinnamon or other spices.
  3. Stir several times in the first 1-2 hours to keep it from clumping.
  4. Leave covered for 12 hours or overnight. If you are using chia seeds you may need to add more fermenting liquid or water.
  5. After the ferment is finished, add the coconut oil and any back sweetener you like. I use monk and stevia. Much of the sugars will have been consumed by the culture but it will still be sweet. Raw honey is also a good choice here because of its antifungal properties.
  6. Lay out on a large parchment in a perforated baking sheet (you can use a normal baking sheet but it will take mug longer to dry). I use the fryer basket for my Breville Air Oven.
  7. If you want it for bars you will need to pre-cut it while it is still soft or it will get too crispy and crumble. A few hours into drying is a key time.
  8. Dehydrate at 150° – 160°F for 8-12 hours. If it doesn’t breathe as in a standard baking sheet it can take up to 24 hours and you’ll need to break it up and flip or “toss” it like a salad.

Store in an airtight container for up to 2 weeks. I like to use a dehydrator to keep the probiotics alive. But if you don’t care about that you can just bake it in the oven at low temperature.

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Cultured Daikon Radish (vegan, paleo, keto, probiotic)

I first read about daikon radish as a condiment in Nourishing Traditions. It commonly eaten in Japan so I like to think of it as an easier, less stinky, don’t have to gas bomb my whole house version of sauerkraut. It has much of the favorable flavor of the German favorite without the wait. Whether you take it alongside sausage and hot mustard or a field roast dog, it’s a win.

Originally I did this in a 68oz jar but as I only have a quart left this recipe will be for 1 quart.

Ingredients:

  • 6-8″ daikon radish
  • 1 Tbsp kosher or pink salt
  • Non-chlorinated water

Method:

  1. Sanitize jars and fermenting weights in the oven at 180°F for 3-4 minutes
  2. Grate or shred your daikon radish in a food processor until you have about 4 cups.  Leave about 1-2″ room at the top.
  3. Pack into sanitized jar, add salt and fill with non-chlorinated water.
  4. Set fermenting weight on top and pour a little avocado oil around the edge to seal out bacteria.  You’ll want an inch of room to spare.  Seal the jar and leave for 4-7 days before opening, or longer.  I left mine for two weeks.

Cultured Fir Tip Hummus (Vegan, Paleo Hacked, keto cycling)

If you saw my post on collecting fir tips back in May you might have wondered what I do with it other than just put them in goats brie grilled cheese… and this is the big one! I’ve been doing keto for a while now to help keep my inflammation down but I’m in a new stage that is called by a few names: “carb cycling”, “keto cycling”, “carb up”, etc. Call it what you like… but because even Dr. Berg approves of real home made hummus (and he doesn’t even ferment his!) I am so very happy to have my beloved chickpeas back in my diet guilt free. Lately I’ve been following Leanne Vogel and I love her take on women’s hormonal cycle and keto. This doesn’t mean going out of ketosis, but it means I can stretch it a bit further on these days and stay in ketosis. I am fully embracing having a higher carb day in a week, and certainly having a higher carb time of the month! By the way those are the 10th – 15th days of your cycle; the ones leading up to ovulation. Here come the raspberries, sweet potatoes and you guessed it! Home cultured hummus!

Ingredients:

Method

I like to use dried chickpeas, so I measure them out and soak them overnight.  Pour into a bowl or container, fill with water and cover.  In the morning, strain and rinse the chickpeas.  Bring a pot of water to boil, pour in the chickpeas and simmer for 1 1/2 hours.  Strain the chickpeas in a colander and rinse.

While your chickpeas are cooking, wash, trim and your parsley and sage.

Add the chickpeas and all other ingredients to your food processor (hold out the olive oil) and process until smooth.

If serving immediately, spoon into a bowl and stir in 2 Tbsp extra virgin olive oil, then drizzle a bit more on the top. Serve with crudite platter or chips.

If fermenting, hold out the olive oil until the very end. Transfer hummus to a 2 litre clip top jar, cover with the olive oil and clamp closed.  Slowly rotate the jar until the olive oil seals the entire empty surface.  Leave to ferment for 2 days.  Once finished, stir the olive oil in and store in a 1 liter glass jar or BPA free container in the fridge.

Pro Tip: Make sure your jar is a third larger or double the capacity of your hummus so you don’t wake up to wasted work all over the counter.