RECIPE: GAPS Lemon Butter

GAPS Lemon Butter

I have always worked on recipes that allow the kids to try foods that exist in the mainstream, while loading these new recipes up with gut healing goodness. And boy oh boy is this a good one! It has 5 ingredients, and all of them have an excellent healing profile!

LEMONS: incredible for digestion and detoxing your liver, high in VitC, and all around good guy of the fruit world! GHEE: an amazing animal fat, with the milk solids removed, so your get the buttery flavour without the lactose and casein overload.

EGG YOLKS: the EVERYTHING food. These are second only to breast milk in nutrient density, so you really cannot have too many

HONEY: unpasteurised, raw honey is loaded with natural probiotic and antibacterial properties that, in appropriate doses, soothe and balance the gut.

GELATIN: proper grassfed gelatin has building blocks that assist in healing the body twice as fast! It is pumped full of everything the body needs for restoration, plumping up the gut mucosal lining, and healing inflamed joints and muscles. Never too much!

This curd is also absolutely delicious, and you may find yourself sitting at the kitchen counter, eating it straight out of the jar. No judgement here.

Lets get straight into it: INGREDIENTS:

🍋120g melted ghee 🍋 6 pastured organic egg yolks 🍋 Lemon juice from 2 large lemons (approximately 1/2 cup) 🍋 zest of 1 lemon (optional: if you don't like texture in your curd, leave this out!) 🍋 80g raw honey (100g if you prefer sweeter things!)

🍋 1 teaspoon grass fed gelatin

INSTRUCTIONS:

🍋 Before you start cooking, sterilise 3 or 4 small jars (you can either pour boiling water into and over them a couple of times, or put them on a tray in the oven on 150C for 10 minutes.)

🍋 Thermomix method: Melt your ghee in a pot on the stove.

Insert the whisk into your Thermie, then and add the ghee, honey and lemon juice to your thermomix bowl.

Mix for 10 seconds on speed 3.

Add the egg yolks and gelatin, and cook for 10 minutes, 80°C, speed 3. 🍋 Stovetop method: Melt your ghee in a pot on the stove. Add the honey, lemon juice and gelatin into the ghee, and whisk through until the honey dissolves. Add your yolks and whisk like a champion, over medium heat, until the liquid thickens. It should look like a thickened sauce, and it will continue to thicken as it cools and the gelatin sets. 🍋 Decant the curd into your prepared jars, and leave to cool before sealing with a lid. They will store in the fridge for 1-2 weeks.

IDEAS FOR EATING/ SERVING:

🍋 Off a spoon. Into the mouth. No apologies.

🍋 On a warm slice of freshly baked sourdough/ gluten free toast

🍋 You can make a GF pastry, and once cooked, pour the curd into the pastry, and this will make a FANTASTIC Citrus Tart.

🍋 If you add a TABLESPOON instead of a teaspoon of gelatin when cooking, these little curds will set beautiful in jelly moulds in the fridge, and can be popped out and enjoyed as a treat all through the day.