It’s a long one today. There’s a bit to talk about so strap yourselves in…
This past weekend was one of our regular Sydney AIP picnic catch ups.
It was also Father’s Day in Australia and New Zealand. And, it rained. Not the most auspicious start to a successful AIP get together…
Kirstie (of The Nutritionista), Rory (of The Paleo PI) and I started our local catch up picnic sessions just over a year ago, now. We hoped to share stories and support with other peeps who ‘got’ this crazy AIP caper we are on. And, despite the fact that we’ve lost Rory (temporarily) to the States, we love catching up with local AIPers. Friendships have been formed.
We have no plans to stop.
On Sunday, we had a late change in plans because of the shitty weather. So, everybody convened at JFC HQ. Luckily, it was an intimate little gathering for this session. We managed to fit everybody around my dining room table.
I have yet to meet an AIPer who’s not interested in food. That means we usually have a pretty impressive spread when we get together.
And, this picnic was no exception. The recipes are often sourced from fellow AIP bloggers, so I’ve put together a list of some of our highlights from Sunday… It was ALL good!
Alaena of Grazed and Enthused fame (and soon to be launched cookbook collaboration with The Paleo Mom) has recipes that are always a popular choice at our picnics. This time her Sea Salt Taro Chips, Orange Coconut Delights and Orange Carob Bliss Balls graced the table.
And, my other contribution to our Sunday picnic?
You may recall my post from last week (and giveaway which is STILL live!) for MARVIE’ Mango and Mint Marshmallows?
Well, it occurred to me that I could combine this marvie’ marshmallow madness with my take on a graham cracker. I call it a Roderick Cracker. Mainly because I’m not exactly sure what a graham cracker is.
And, I was in the mood for biting into a Roderick over a Graham.
In my mind, this delicious little combo’ would resemble what I imagine a s’more to be, only it would be an Autoimmune Protocol-friendly version!
The things you learn when you become a blogger…
Like s’mores, graham crackers are a North American ‘thing’. I looked ’em up on Mr Wiki to find out just what they are. Here’s what was written:
“The graham cracker was invented in 1829 in Bound Brook, New Jersey, by Presbyterian minister Sylvester Graham. The original graham cracker was made with graham flour, a combination of finely-ground unbleached-wheat flour with the wheat bran and germ coarsely-ground and added back in providing flavor. While graham crackers started out as a mild food, unsweetened or mildly sweetened, they are more commonly known as a sugar- or honey-sweetened baked good that approaches a cookie.”
But wait! There’s more…
“The graham cracker was originally conceived as a health food as part of the Graham Diet, a regimen to suppress what Reverend Graham considered unhealthy carnal urges, the source of many maladies according to Graham. Reverend Graham would often lecture on “self-abuse”, as masturbation was commonly called at the time. Graham would often say how these experiences were inspired by children eating crackers. One of his many theories was that one could curb one’s sexual appetite by eating bland foods.”
Aren’t you glad I called my cracker Roderick now…? There’s nothing bland about Roderick!
So, that’s what I did. I made passionfruit marshmallows and sandwiched them between two Roderick Crackers.
And, they were very nice indeedy!
For my marshmallows, I followed the recipe for The Urban Poser’s Rustic Home Made Marshmallows except:-
Instead of using a 20 cm square pan, I used a bigger one. I wanted my marshmallows to be thinner.
I added 4 tablespoons (40g) of Fresh As Passionfruit powder and 1 tablespoon freshly squeezed lemon juice to the ingredients
At step 2, in my mixer bowl, I sprinkled the gelatin evenly over 1/2 cup of water. I also mixed the passionfruit powder and lemon juice into a paste in a small bow before stirring this paste into the gelatin. Allow to bloom as per recipe.
That’s it! All other instructions remain the same.
The Roderick Crackers have come about as the result of experimenting with Otto’s Cassava Flour. It’s fab’. I’m loving mucking about in the kitchen with a flour that I can actually eat.
And, this puppy is so versatile. You can add all sorts of flavouring to suit your mood. You can cut it into different shapes. Best of all, it’s a doddle to whip up.
- 1 cup Otto's Cassava Flour
- ½ cup green banana flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons coconut sugar
- 1 teaspoon vanilla powder
- ⅓ cup maple syrup
- ½ cup coconut oil
- Heat your oven to 180°C/350°F.
- Line a couple of baking trays with baking paper.
- Pop your cassava flour, green banana flour, baking soda, salt, coconut sugar and vanilla powder into the bowl of your food processor. Pulse to combine.
- Add your coconut oil and maple syrup. Mix until it forms a dough.
- Pop the dough between two pieces of baking paper and roll out evenly until ½ cm thick
- Using your cookie cutter of choice, carefully cut out your 'crackers'. Place onto baking tray.
- Bake for 14 - 15 minutes or until golden.
E N J O Y !
One last thing – if you live in Australia and would like to get your hot little hands on some gluten free, grain free Otto’s Cassava Flour, the lovely Australian distributors have a promotion running for the month of September.
Buy up to 5 kg of their product and only pay $5 for shipping anywhere in Australia.
If you’d like to take advantage of this great offer, just click on the link below
This recipe features in the Phoenix Helix Recipe Roundtable