Sunday, 25 October 2015

Red onion chutney (GAPS)

Sweet and sour chutney with herbed seed crackers

Delicious warm, autumnal onion, apple and raisin chutney (V+) to crown your GAPS / PALEO crackers. I have made herbed multi-seed crackers (V) this time (find the recipe also in this post).

You will need (makes two small jars):
9 medium red onions
2 tbsp coconut oil
4 medium apples
1/4 cup apple cider vinegar, approx.
1 cup raisins or sultanas (natural)
a good pinch of Himalayan salt
1 cm fresh ginger
1 tsp ground cinnamon

1. Soak the raisins overnight. Rinse thoroughly, drain fully. Let them sit in a strainer while you prepare the rest.
2. Cut the onion in half then slice them thinly.
3. Melt the coconut oil, add the sliced onions and cook on medium-low heat for about 25 to 30 mins, stirring occasionally, until well softened, shapeless and pale in colour.
4. Peel and core the apples, then grate them on a large-hole grater, and add to the onions.
5. Season with vinegar (use less or more to your taste), thinly sliced fresh ginger, ground cinnamon and salt.
6. Add the raisins and a splash of water. Cover with a lid and cook on the lowest setting for another 30 to 35 mins. Shake the pot a few times. If you want to stir, do it gently for not to crush and mush the raisins.
7. When the chutney is thick and glossy, then it is ready. Spoon into 2 small jars.
8. You can serve them right away when it is still warm (but not hot). Store the rest in the fridge. Gently reheat before serving. Enjoy!

For the herbed multi-seed crackers you will need:
1 tbsp ground almonds
1 tbsp hulled hemp seeds
1 tbsp chia seeds
1 tbsp black sesame seeds
1 tbsp tahini
1 tbsp whole almond butter
2 egg whites
2 tbsp coconut oil
2 tbsp coconut flour
a good pinch of Himalayan rock salt
freshly ground black pepper, to taste
2 tbsp fresh thyme leaves

1. Put the ground almonds, hulled hemp seeds, chia seeds, and black sesame seeds in a blender and pulse for 10 to 15 seconds.
2. Add the tahini, almond butter, and egg whites to the seed mix, and blend for another 10 to 15 seconds.
3. Transfer the dough into a mixing bowl. Add the melted coconut oil, coconut flour and some salt and pepper. Mix to combine.
4. Fold in the fresh thyme leaves, and put the bowl into the refrigerator for 15 mins.
5. Shape the dough into a ball, place it on a baking paper, flatten a little, then cover with another baking paper, and roll the dough between the two baking papers to a thickness of 1.5 to 2 mm (as thin as you can without making holes in the rolled out dough). The thinner you roll the crispier will get.
6. Gently peel off the top baking paper, discard. With a sharp knife cut up the thin dough into triangle shapes, pressing the knife's edge into the dough to make incisions. This step will help you to break the baked crackers into shapes you want instead of breaking them into little or large pieces in random shapes. If you like random, don't cut at all.
7. Slide the baking paper onto a baking tray and place it in a preheated oven and bake on 150 C for about 10 to 15 mins, then lowering the temperature to 100 C and bake for another 10 to 12 mins. Break off the edges and bake for 5 more mins until the middle is crispy too.
8. Let the crackers cool down completely on a wire rack before locking them into an air-tight glass container to share and enjoy!

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.

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