Here is my latest creation, still warm and fresh from the oven: a sweet almond bread that follows the guidelines of the ‘Gut and Psychology Syndrome’ nutritional program.

I am thrilled about the healing potential of this approach: Autism, Dyslexia, ADD, ADHD, Bi-Polar, Leaky Gut, Auto-immune conditions etc.. Please read up for yourself on Dr. Natasha Campbell-McBride’s website: www.gaps.me!

Lydia and I have been experimenting lately with all kinds of fermented raw milk products, like Kefir, Yoghurt, Sour Cream and Viili. With a steady supply of local grass-fed raw buffalo milk and cream (check out the picture below!) and organic jersey cow cream. A true joy!

Stocks and Broth from different organic sources and game have become another staple in our diet. So much that I will be teaching a half-day workshop on it in Mahurangi West on September 29th, 2012. Check out the details here. If you or one of your family members falls into the GAPS symptom category go ahead and book you space by contacting us here or directly on our Events page.

Yet here is the recipe for the ultimate pleasing sweet almond bread for anyone (your kids included) on the GAPS nutritional program. Please check the allowed foods for the phase you are currently in!

Sweet Almond Banana Bread

• 750ml/3c organic almond flour
• 1/4c homemade yoghurt (we use raw buffalo milk)
• 3 eggs, from pastured hens or ducks
• pinch of natural sea salt
• 1 teaspoon of raw organic honey, local is best!
• 1/4t organic vanilla powder
• 2 ripe bananas, mashed
• 2T Kombucha, optional
• 1T chia seeds

1. Whisk the eggs. While whisking add the yoghurt, then the honey, vanilla powder, salt and kombucha.
2. With a fork mash the bananas into the mixture.
3. Now mix in the almond flour with a whisk or fork until the dough resembles the consistency of a porridge.
4. Let sit for 30min to 1hour. Cover with a tea towel.
5. Grease a bread tin with butter or coconut oil, line with baking paper and fill with the dough. Smooth the top with a spoon or rubber spatula and sprinkle with the chia seeds.
6. Pre-heat the oven to 150°C, then bake the almond bread on one of the low rails for 1 hour at 150°C. To check if the bread is finished baking, poke a wooden skewer into the middle of the bread. No dough should stick on it when you pull it out.
7. Let the bread cool down in the tin, then lift out and carefully remove the paper. Let it sit upside down on a rack to allow excess moisture to evaporate.
8. Keep wrapped in a cotton towel, so the bread can breathe.
9. Enjoy with buffalo cream! 😉