Mango Chutney

After months and months of lactofermented veggies (for me it's been a few years, actually) it was time for something different. I tried a mango version of the Nourishing Traditions Papaya Chutney. It's delicious. I left off the rapadura and it's STILL amazing.

Basically, get a small onion, bunches of mint and cilantro, respectively, 3 big mangoes, a red pepper, and mix them up in a bowl. Cube the fruit, julienne the pepper, and chop the leaves of the herbs coarsely. Chop the onion, too.

In a separate bowl, mix together a few ts salt, 1/4 c whey, 1/2 c lime juice and 1/2 c water.

Put the fruit mixture into a quart mason jar, punch it down with something like a meat hammer or a ladle. Add the liquid, adding enough water to fill to 1" above the fruit. If anything floats to the top, try to push it down.

Seal it up and keep it in a warm place for 2 days, then refrigerate.

The trick here is that almost anything blended with whey and left to ferment tastes great. So, for a small jar of mustard, relish or whatever gets a few tablespoons and a quart gets 1/4 cup.

Like Buttah

We're back to eating a bit of ghee every 4 days or so...and the "or so" means whenever I run out of other things to cook with or spread since everything else Little Moo eats is also on a 4-day rotation.

The deal is that ALL the lactose must be out. For me, too. Here's the latest innovation in butter-

straining improvisations.

GAPS-friendly white bean, eggless pancakes

Mwahahaha!

Today is bean day on the 4 day rotation diet. So at some point I have to bake something and pancakes are sometimes easy. Sometimes not. They don't like to hold together and today is NOT egg day. Sigh. Julie Matthews turned me onto the possibility of chia seeds as a binder. Actually, it's the gel they make in water. Unfortunately it was nowhere nearly enough. I think I'd have to use way too many seeds and the cakes would taste weird at that point. If I had a ton of flour to try stuff with, I may do that sometime, but I only made 1 cup. Thilly me. So I added guar gum. That seemed to do it, although it's not perfect.

White navy beans make a great neutral tasting flour. To make them GAPS and digestion-friendly I presoaked and dried them before grinding (it also makes the batter testing a bit more easy on the gut).

To make up for the missing fat from the egg I made sure there was a nice amount of extra added. I used nut butter with the dairy so that I wouldn't have to make them too dairy-centric and because today is also nut day. :)

I would think that you could substitute nut milks or coconut milk (kefired or not) for water and sour cream, more nut butter, beef tallow, lard or coconut oil for ghee. We have to stay away from coconut for a while. :(

Lastly, please feel free to play with the amount of banana. Little Moo kept noshing as she mashed so there may be a bit more or less since I added as she subtracted.

White Bean Flour:

2 cups white navy beans, soaked overnight in 2 tbs baking soda and 6 cups water in a mason jar.

Drain and thoroughly rinse beans. Spread on a big shallow pan and dry in an oven at the lowest temp until dry. (Several hours to overnight.)

Put into a VERY STRONG blender and blend into a fine flour.

White Bean Eggless Pancakes

1 c white bean flour (see above)

2 tbs melted ghee

pinch salt

1 small mashed banana

1 tsp chia seed gelatin (soak and strain 1 tsp of seeds...keep the gel)

1 tsp guar gum

4 ts (1 1/2 tb) nut butter

1/2 c water

2 heaping tb sour cream

1 tsp soda

1 tsp vanilla

Blend together everything but soda in a bowl. Add the soda. blend well.

Fry in pan with a bit of ghee. It takes a while to cook. When they're done they're quite brown, but very tasty. Little Moo gobbled them down with maple syrup. I'm on GAPS, so I had a smear of nut butter and some fresh mango on them. Yum.