High Fat, high protein, low carb

[nothing2lose]

Yep, sounds like the same recipe. I didn't use any sweetener (and I don't ever use artificial sweetener). I don't think you'd need it.

Meow, I know GAPS relies on bone broths. I was wondering if you could share how you do yours?? Thanks

I found a good recipe for flax crackers last night. Also one for almond crackers.


FLAX CRACKERS

Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

1 cup flax seed meal
1/3 cup Parmesan cheese, grated
1 and 1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup water

Preparation:

Heat oven to 400 F.

1) Mix all ingredients together.

2) Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper.

3) Cover the mixture with a piece of parchment or waxed paper. Even out the mixture to about 1/8 inch. I find a straight edge, like a ruler, works well, though you can use a rolling pin or wine bottle too. The important thing is not to let it be too thin around the edges or that part will overcook before the centre firms up. So after you spread it out, remove the paper and go around the edges with your finger and push the thin part inwards to even it up.

4) Bake until the centre is no longer soft, about 15-18 minutes. If it starts to get more than a little brown around the edges, remove from oven. Let cool completely - it will continue to crisp up.

5) Break into pieces.

The whole recipe is 6 grams of effective carbohydrate plus 35 grams of fibre.

[meow]

Mmm flax crackers sound good! I want to start making more things from seed flours too as the kids can't take nut things to school.

I think americans are just hooked on sweet bread- leaving out any sweetener in the focaccia sounds good to me too.

Bone broth instructions (copied from when I wrote it for a friend)
I make bone broth using a big stainless steel pot (like it must be about 6 litres) but you can certainly make less of it in something smaller. Just don't use a non-stick saucepan as the long slow cook draws out the toxins in the metal so stick to stainless steel or enameled cookware.
Put the bones in the pot. I keep bones as I use them and pop them in a freezer bag till I have how many I want (generally a 4 litre bag worth)... we end up using a mix of say chicken bones and perhaps pork rib bones and/or beef bones. I generally buy some beef soup or marrow bones to add. Any bones are good, though organic, free range are preferable as they have better minerals and nutrients and less toxins.
I add some apple cider vinegar (though a dash of any vinegar is fine- about 1-2Tb in my big pot), about a 1Tb of sea salt and a few peppercorns. Then bring to the boil with the lid off and skim off the gunky stuff that comes to the top. Reduce heat low, pop on the lid and leave it for 24-36 hours. You want it barely bubbling or less, not simmering.
You can add some veggies and garlic if you want (I'm just usually too lazy!). I am just starting to save veggie scraps in the freezer with the bones so they go in too (carrot ends, onion ends/skins etc).
I then pour it into glass jars and store in the fridge. When it's cool, skim the fat off and use that to fry veggies in or whatever you want and reheat the broth in a small pot and drink or else use it to cook with. You can simmer it down and make it really concentrated which makes good stock frozen in ice cube trays.