Fermented Raspberry & Mint Sauce

 fermented-raspberry-sauce

This sauce is a tasty sauce that is really yummy to have with yoghurt, sour cream, in smoothies, with pancakes and all sorts of other yummy meals. It is also a great way to start getting those that are more challenging to start consuming fermented foods and changing their gut bacteria so you can get them to a place of healing.  I hope you enjoy it as much as I do. This recipe can be easily changed for other berries, such as blueberry, blackberry, instead of the raspberry.  If you give this recipe a try, leave me a comment and let you know how you like and what you served it with.  This can be eaten in stage 6 of the GAPS diet.

If you are considering starting GAPS or have started but would like some support, my booked at currently open for my Online 8 week group coaching program, where I support you through those 8 weeks which 3 personal one on one sessions, weekly group coaching sessions where you can meet and talk with other mothers on the same journey, sharing and supporting each other.  Along with full access to all my GAPS resources, recipes, and unlimited email access.  To find out more check out the page 8-week online gaps coaching or sign up for a Free Coaching Session

Fermented Raspberry Mint Sauce

Ingredients

1 Kg of Frozen or fresh Raspberries
½ cup of Raw Honey
30 Mint leaves, more if you like.
½ cup of whey.

Method

Mix all together, mashing the raspberries to break them down a bit.
Bottle and ferment on the counter for 2 days, then move to cool storage, fridge.
Will Keep for 1 month.
Fermented Raspberry & Mint Sauce
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Ingredients

  • 1 Kg of Frozen or fresh Raspberries
  • ½ cup of Raw Honey
  • 30 Mint leaves, more if you like.
  • ½ cup of whey.

Instructions

  1. Mix all together, mashing the raspberries to break them down a bit.
  2. Bottle and ferment on the counter for 2 days, then move to cool storage, fridge.
  3. Will Keep for 1 month.
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http://familyhealthnaturally.com.au/2016/11/30/fermented-raspberry-mint-sauce/

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