Kombucha Making

Kombucha jar

The fermented drink called Kombucha is made by using a ‘SCOBY’ to ferment a sweet black tea.

During the fermentation process, the SCOBY uses the sugar to ferment. There is plenty of information around about the benefits of Kombucha, you just have to do a quick search of it. So I will give you the recipe that I use to make it.

Always reserve about 2 cups from your last batch to make a new batch to help it ferment.

Then heat up 2L of water with 1/2 cup of sugar (or equivalent of this to fill your vessel i.e. my vessel is 8L, so I use 8L of water 2 cups of sugar). I use organic raw sugar now, but have used Rapadura sugar as well. I found the Raw Sugar fermented quicker than the rapadura, but it is dependant on the temperature at the time as well.

Once the sugar is dissolved, then place your teabags/loose tea in the infuse. Again I use 4 teabags for each of those 2L. I leave the teabags in until it has cooled to room temperature, but you can take them out earlier if you like. Once cooled to room temperature, add it into your last batch with your scoby and cover over with a tight-weave cloth to stop bugs and other nasties getting in.

Leave to ferment, for at least 5 days, then test. It is very dependant on the weather, so start testing here, but it ferments faster in heat and slower in cool. Average is 7-10 days, but your first batch or 2 could take longer than this, especially if the vessel is considerably large.

Once it is to your taste (it should have a tang to it, if it is still quite sweet, it isn’t fermented enough) then bottle it in a glass bottle (the ones with the flip top lids are great) and place into the fridge for drinking.

You can also do a ‘second ferment’. This is where you add something into it and let it sit for a few more days then drink it. Fresh ginger root added is my favourite, but you can use fruits, other teas, turmeric, vanilla beans, try a few things out!

It is always good when introducing any fermented/cultured food to start off slowly and gradually work up. For some, 1 cup could be fine and for others it could be 20ml depending on your gut function and what else is going on.

So give it a go and try something new!

Muesli Bars without the muesli

Grain Free Muesli Bar

Here is a recipe for muesli bars without any grains in it for a quick delicious snack or after school treat for the kids.

Every time I make this, I change the recipe depending on the ingredients I have on hand. So this is a rough guide, but play around with what you like. This doesn’t last long in my house!

50g Almonds

50g Brazil nuts

80g Pepitas

50g Sunflower Seeds

130g Sultanas

5 Medjool Dates

30g Shredded Coconut

1 Tbsp Cacao Powder

1 Tbsp Tahini

1 Tbsp Raw Honey

2 Tbsp Coconut Oil

1 tsp Cinnamon

1 tsp Allspice

 

I have a thermomix so I’ll give recipe for that at the end, but here’s the normal way in a food processor.

Pulse all the nuts and seeds until a rough chunks and put aside

Add all the other ingredients and blend until fairly well mixed

Add the nuts and seeds back in and gently mix together until very well combined

Place into a lined tray and put in a pre-heated oven on 200C for about 20mins or until a nice golden brown on top

Leave to cool and cut into bars.

These can be kept in the fridge or freezer until you want them…. If they make it that long!

 

For a Thermomix:

Weigh out your nuts and seeds and blitz Speed 5/4 secs and set aside

Add all other ingredients and mix Speed 5/8 secs

Add the nuts and seeds back in and mix Speed 3/5 secs

Place in lined oven tray and into pre-heated oven 200C for about 20 mins

Allow to cool and cut into bars

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