Apple Muffins
2 cups wholemeal or white spelt flour
1 tsp baking powder
2 eggs 
2 ripe banana, mashed 
1/2  cup sultanas or dried dates
1/2 teaspoon cinnamon 
2 red apples
1/4 cup milk or natural yoghurt
½ cup olive oil, butter or oil of choice 

Preheat oven to 180°C and prepare a muffin tray. Finely chop apple and place in a large bowl. Add cinnamon, dried fruit, flour and baking powder. Whisk  oil, banana and egg together in a jug and mix into dry ingredients. Gradually fold through milk until combined. Spoon mixture into muffin tray and bake for 20 minutes or until golden.

This recipe has evolved over several years and started out as an epic scone fail but has slowly evolved into a much loved sweet damper that is often enjoyed by our family for afternoon tea. This simple damper, made from staple ingredients and free from sugar, may not be the the light fluffy scones that I was aspiring to create but the imperfect crunchy edges and heaviness of the dates and spelt flour makes this rustic damper very hearty and comforting. Although freshly roasted pumpkin can be used in this recipe, I have started roasting a little extra pumpkin when making a roast pumpkin risotto and popping it in the fridge to use the next day. Enjoy!!!

Rustic Date and Orange Damper 
1/2 cup roasted pumpkin roughly mashed
200g dates
boiling water
1/2 cup fresh orange juice (approx., 1 1/2 large oranges)
2 tbsp fresh orange rind grated
2 1/2 cups spelt flour
1 tsp
1 tsp baking powder
1 tbsp olive oil

Preheat the oven to 180 degrees Celsius and line a large tray with baking paper. Cover dates with boiling water and leave to soak for a couple of minutes until soft. Strain water, chop dates roughly and place in a large bowl. Mash pumpkin with a fork and add to the bowl followed by all of the other ingredients. Use your hands to gently bring the dough together to form a dough. Avoid over mixing and try to work quickly so that the dough doesn't get to warm.  Shape into a round or oval shape and place in the oven for 40 minutes or until golden.

The most amazing thing that I've found about the clean eating journey, is the people that you meet and the amazing stories and knowledge that they are so happy to share. For several years, I have suffered from gut issues including leaky gut, sensitivities and gall stones. We eat well most of the time but I have been genetically blessed (haha) with a family history of stomach issues. Just recently, I have been reading about the GAPS diet and it's ability to heal the gut and I've also been looking into the importance of including fermented foods in our diet.

On Saturday, I visited our wonderful local organic market and had an amazing conversation with the owner of the store. What started out as a quick question about whether or not you can buy fermented vegetables became an in depth conversation about how to ferment my own vegetables, prepare grains, nuts and seeds for use, a list of resources to look up on the internet, biodynamic farming and so so much more.  I was truly grateful to have learnt so much from a lady who was so incredibly passionate about trying to help people to eat well and look after their bodies.

I've been making my own yoghurt for several months now but yesterday was my very first attempt at sauerkraut and although it looks good, you will have to wait a few more days before I can report back on the final product. This is based on the recipe that the owner of our local organic market shared.  Please be mindful that sauerkraut has wonderful health benefits but should be eaten in moderation and avoided by people with thyroid problems due to the high levels of goitrogens found in raw cruciferous vegetables.

Raw Sauerkraut
1/2 green organic cabbage washed
good quality unrefined sea salt
sterilized jar

Chop cabbage roughly in a food processor or thermomix. Pour all but one handful of the cabbage into another bowl. Further chop the handful of cabbage remaining in the processor until it is quite fine and a little juicy. Place some roughly chopped cabbage into the jar or a separate bowl. Add a little bit of the finely chopped cabbage on top and sprinkle with sea salt. Use a pestle like object to bash and press the cabbage so that the juices are released. When the juices almost cover the cabbage, repeat the process until you have filled the jar. Screw on lid and leave to ferment at room temperature for 3-5 days. Within 1 day the smell should begin to change and by 3 days, it should begin to smell like sauerkraut.