RUFF RECIPES

Ingredients

• Free-range chicken breast (or thigh), sliced into thin strips

Method

1. Slice the chicken into thin, even strips approximately 5mm thick. Thinner strips will produce crispier jerky; thicker strips will be chewier.
2. Arrange the strips on the dehydrator trays in a single layer, leaving space between each strip for air circulation.
3. Set the dehydrator to 70°C.
4. Dehydrate for 8–12 hours, checking periodically. The jerky is ready when it is dry and firm but still slightly pliable – it should bend without snapping.
5. Allow to cool completely before storing in an airtight container. Homemade jerky will keep for 2–3 weeks at room temperature or up to 3 months in the freezer.

You can also make jerky from other proteins: turkey, lean beef, kangaroo or lamb. Avoid pork, which can harbour parasites if not properly processed.

Ingredients

• 1/2 cup ground linseeds (flaxseeds)
• 2 tablespoons chia seeds
• 1 cup sweet potato flour
• 250g minced meat (chicken, turkey or kangaroo)
• 2 eggs
• 1 tablespoon virgin coconut oil, melted

Method

1. Preheat oven to 140°C.
2. In a large bowl, combine the ground linseeds, chia seeds and sweet potato flour.
3. Add the minced meat, eggs and melted coconut oil. Mix thoroughly until you have a firm, slightly sticky dough. If the dough is too wet, add a little more sweet potato flour; if too dry, add another egg or a splash of water.
4. Roll the dough out on a lined baking tray to approximately 1cm thickness. Score into small squares or rectangles with a knife, or use a small cookie cutter for shapes.
5. Bake for 30–40 minutes until golden brown and firm to the touch. The biscuits will harden further as they cool.
6. Allow to cool completely on the tray before breaking apart. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

Cake Ingredients

• 500g turkey mince (or chicken mince)
• 1 green apple, grated (skin on, core removed)
• 2 tablespoons chia seeds
• 2 eggs
• 1/2 cup sweet potato flour

Frosting Ingredients

• 1/2 cup sweet potato flour
• 1 tablespoon virgin coconut oil, melted
• Warm water (enough to make a smooth, spreadable paste)

Method

1. Preheat oven to 150°C.
2. In a large bowl, combine the turkey mince, grated green apple, chia seeds, eggs and sweet potato flour. Mix thoroughly.
3. Grease a round cake tin (approximately 20cm) with coconut oil and press the mixture into the tin, smoothing the top.
4. Bake for 40 minutes or until the cake is firm and cooked through. A skewer inserted into the centre should come out clean.
5. Allow to cool completely in the tin before turning out onto a plate or board.
6. Make the frosting: combine the sweet potato flour and melted coconut oil in a small bowl. Add warm water a little at a time, stirring until you achieve a smooth, spreadable consistency.
7. Spread the frosting over the top and sides of the cooled cake. Decorate as desired!