Category Archives: Holidays

Deep Dish Apple Cranberry Pecan Pie with Spiced Caramel Topping

What’s On Your Holiday Menu? (GAPS Diet, Gluten-Free, Grain-Free)

Brown Butter Spice Cake

The holidays are here… you're on GAPS… what are you going to eat?

I started GAPS in early December so that first Christmas and New Year was interesting… since my feet and back stopped hurting in under two weeks, I was already committed to sticking with GAPS. It would have been a LOT easier if I'd had Nourishing Holiday, an e-book created by my affiliate partner Jaclyn Harwell.

Right now you can get 20% off with a special promo code that Jaclyn has given me for my readers. Use the promo code GAPSJOURNEY and click on this link to get your very own e-copy and get a head start on planning your holiday menu: Nourishing Holiday

Nourishing Holiday e-book

You can also read my review on Nourishing Holiday here: Exclusive recipe Brown Butter Spiced Cake Recipe +  a list of all the recipes in Nourishing Holiday.

If you're not in the market to buy, but would rather have free recipes, I've  listed a whole bunch of GAPS Friendly Holiday foods:

Meat & Main Dishes

Tamales with No Corn

Savory Roasted Turkey from Real Food Forager

Mustard Braised Rabbit from Healing Defined

Honey Brined Turkey from Quietly Running the Race

Corn-Free Tamales from GAPS Diet Journey

Rubbed and Grilled Pork Loin from All  Recipes

Bacon Wrapped Turkey from Food & Wine

Sides

Cranberry Pineapple Sauce

Faux-Tatoes (Whipped Cauliflower) from GAPS Diet Journey

Mushroom Onion Gravy from GAPS Diet Journey

Fall Harvest Sauce (Dates, Apple and Pears) from Kristine Rudolph

Delicata Squash Ring Oven Fries from The Liberated Kitchen

Cranberry Pineapple  Sauce with Walnuts from GAPS Diet Journey

Whole Cranberry Sauce with Variations from The Liberated Kitchen

Spicy Pineapple Cranberry Chutney from Pickle Me Too

Brussels Sprouts with Bacon from Loving Our Guts

Breads

Faux Cornbread Dressing Poppers

Coconut Flour Bread Stuffing from GAPS Diet Journey

Faux Cornbread Dressing Poppers from GAPS Diet Journey

Coconut Flour Muffins from Empowered Sustenance

Pumpkin Cranberry Spices Muffins from Loving Our Guts

Rosemary Sage Pork Dressing from The Liberated Kitchen

PiesFaux Sweet Potato Pie

Pear Pecan Pie from GAPS Diet Journey

Deep Dish Apple Cranberry Pecan Pie from GAPS Diet Journey

Faux Sweet Potato Pie from GAPS Diet Journey

Silky Chocolate Pie from GAPS Diet Journey

White Chocolate Coconut Pie from Loving Our Guts

Pumpkin Chiffon Pie from Helladelicious

Desserts

White Chocolate Peppermint Truffles

Brown Butter Spice Cake from The Family that Heals (Guest Post)

White Chocolate Peppermint Truffles from GAPS Diet Journey

Apple Crisp from My Gutsy

Pepperrmint Coconut Snowballs from Simply Natural Health

Snowflake Peppermint Fudge from My Gutsy

Silky Banana Bread Bites from 20 Something Allergies

Coconut Whipped Cream from My Gutsy

Ice Cream

Cherry Cheesecake Ice Cream

Creamy Apricot Ice Cream from GAPS Diet Journey

Cherry Cheesecake Ice Cream from GAPS Diet Journey

French Vanilla Ice Cream from GAPS Diet Journey

Cookies

Grain-free Snowman Cookies

Soft Vanilla Cookies from GAPS Diet Journey

Cookie Cutter Cookies from GAPS Diet Journey

Cut Out Cookies from Loving Our Guts

Light and Crunchy Meringue Cookies from The Liberated Kitchen

Snickerdoodles from My Gutsy

Holiday Roll Out Cookies from Real Food Forager

Pumpkin Snickerdoodles from Tessa the Domestic Diva

Drinks

Thick Pumpkin Eggnog Dairy-Free

Pumpkin Pie Spice Iced Coffee Slush from GAPS Diet Journey

Pumpkin Hot Cocoa from GAPS Diet Journey

Homemade Simple Delicious Eggnog from GAPS Diet Journey

Thick Dairy-Free Pumpkin Eggnog from GAPS Diet Journey

Hot Chocolate from Loving Our Guts

Spiced Cranberry Apple Cider from Healing Defined

Pumpkin Pie Spice Creamer (Dairy-Free) from Loving Our Guts

Soups

Turkey Stock

Turkey Stock – The Best Part of Thanksgiving from GAPS Diet Journey

Turkey Vegetable Soup from GAPS Diet Journey

Butternut Squash Soup with Coconut Milk from Easy Natural Food

Creamy Carrot Chicken Soup from My Gutsy

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Chocolate Heart Waffles

Chocolate Heart Waffles with Whipped Coconut Cream for Breakfast or Dessert

Chocolate Heart Waffles

Valentine's Day is right around the corner. Is it a holiday that you celebrate? I like Valentine's Day, although it is not at the top of my favorites, I do find myself wanting to make a special breakfast or dessert to celebrate, and I thought you might want to do the same.

So, I invented this recipe just for Valentine's Day.

This recipe is completely GAPS legal, and yes, we can have chocolate on GAPS. Although Dr. Natasha does not specifically address Baker's Unsweetened Chocolate, it is 100% Cacao so I believe it is acceptable. I prefer to bake waffles in a silicone mold, rather than in an appliance. The waffles come out perfect and there is none of the drama which used to surround using a waffle iron (even when I used regular flour). These are the molds I use: silicone waffle molds.

Chocolate Heart Waffles with Whipped Coconut Cream

Whipped Coconut Cream [affiliate link] Topping, optional

Directions

Notes: 1) If you are going to make the whipped coconut cream topping, remove the coconut cream from the carton and place it in a covered bowl overnight. 2) Cut beets in half and steam until fork tender. Slice thinly, and then use Ateco 4847 Small Aspic Cutters to cut out the hearts. 3) I used piping tip Ateco Closed Star Pastry Tip #847 to apply the whipped topping star to each waffle.

1) If you are going to make the whipped coconut cream topping, remove the coconut cream from the carton and place it in a covered bowl overnight. 2) Cut beets in half and steam until fork tender. Slice thinly, and then use Ateco 4847 Small Aspic Cutters to cut out the hearts. 3) I used piping tip Ateco Closed Star Pastry Tip #847 to apply the whipped topping star to each waffle.

2) If using the decorative beets, cut beet in half and steam until fork tender. Slice thinly, and then use Ateco 4847 Small Aspic Cutters to cut out the heart shapes.

3) I used piping tip Ateco Closed Star Pastry Tip #847 to apply the whipped topping star to each waffle.

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine eggs, butter, applesauce, honey, cocoa powder, cinnamon, sea salt, and baking soda.
  3. With an electric mixer, mix at medium speed until all ingredients are fully incorporated.
  4. To measure the coconut flour, pack firmly into the measuring cup and use the back of a straight knife to level the flour even with the top edge of the measuring cup. To ensure there are no lumps, sift flour.
  5. Add the coconut flour, mix on medium speed until ingredients are fully incorporated.
  6. Place silicone waffle molds onto a cookie sheet (this is to provide support to the molds as they are a bit flimsy and also if they happen to overflow, the cookie sheet will catch the drips).
  7. Each waffle cavity holds 2 tablespoons plus 1 teaspoon of batter but it’s not necessary to get it perfect. Spoon batter into the waffle cavities and smooth to the edges.
  8. Place in a preheated oven. Bake for 15 to 20 minutes.
  9. The waffles will feel firm to the touch when done.
  10. Remove waffles from oven. Place waffles still in mold upside-down onto a cooling rack. They will release easily if you lightly press and twist on the mold. Allow to cool before applying whipping cream stars.
  11. Remove the coconut cream from the refrigerator. Place 1/2 cup in a mixing bowl.
  12. Add honey and vanilla to the bowl.
  13. Use a sharp knife to shave the Baker's Unsweetened Chocolate square into tiny pieces. Place in the bowl, whip with a hand mixer until fluffy.
  14.  Place whipped topping into a piping bag and apply a star to each waffle. Place a tiny beet heart on top of each star.

Are you looking for more Chocolate Treats? Volume 4 in my Baker's Dozen Coconut Flour Baked Goods series is on sale right now until Valentine's Day for just $3.99. No coupon code necessary!

 

 

Chocolate Heart Waffles with Whipped Coconut Cream Topping
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 4 eggs (192 g)
  • ¼ cup unsalted butter
  • ¼ cup applesauce
  • ¼ cup honey
  • ½ t. ground cinnamon
  • ¼ c. cocoa powder
  • ½ t. sea salt
  • ¼ t. baking soda
  • ¼ cup coconut flour (37 g)
  • Whipped Coconut Cream Topping, optional
  • ½ cup coconut cream (My favorite is Aroy-D 100% Pure Coconut Cream)
  • 1 T. honey
  • 1 t. vanilla extract
  • 1 shaved square Baker’s Unsweetened Chocolate, optional
  • Beet hearts (1 large fresh beet)
Instructions
  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine eggs, butter, applesauce, honey, cocoa powder, cinnamon, sea salt, and baking soda.
  3. With an electric mixer, mix at medium speed until all ingredients are fully incorporated.
  4. To measure the coconut flour, pack firmly into the measuring cup and use the back of a straight knife to level the flour even with the top edge of the measuring cup. To ensure there are no lumps, sift flour.
  5. Add the coconut flour, mix on medium speed until ingredients are fully incorporated.
  6. Place silicone waffle molds onto a cookie sheet (this is to provide support to the molds as they are a bit flimsy and also if they happen to overflow, the cookie sheet will catch the drips).
  7. Each waffle cavity holds 2 tablespoons plus 1 teaspoon of batter but it’s not necessary to get it perfect. Spoon batter into the waffle cavities and smooth to the edges.
  8. Place in a preheated oven. Bake for 15 to 20 minutes.
  9. The waffles will feel firm to the touch when done.
  10. Remove waffles from oven. Place waffles still in mold upside-down onto a cooling rack. They will release easily if you lightly press and twist on the mold. Allow to cool before applying whipping cream stars.
  11. Remove the coconut cream from the refrigerator. Place ½ cup in a mixing bowl.
  12. Add honey and vanilla to the bowl.
  13. Use a sharp knife to shave the Baker's Unsweetened Chocolate square into tiny pieces. Place in the bowl, whip with a hand mixer until fluffy.
  14. Place whipped topping into a piping bag and apply a star to each waffle. Place a tiny beet heart on top of each star.
Notes
1) If you are going to make the whipped coconut cream topping, remove the coconut cream from the carton and place it in a covered bowl overnight. 2) If using the decorative beets, cut beet in half and steam until fork tender. Slice thinly, and then use Ateco 4847 Small Aspic Cutters to cut out the heart shapes. 3) I used piping tip Ateco Closed Star Pastry Tip #847 to apply the whipped topping star to each waffle.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Turkey Stock

Turkey Stock – The Best Part of Thanksgiving

Turkey Stock

We've been making turkey stock from the Thanksgiving turkey for decades, long before I ever heard of GAPS or Nourishing Traditions. It's the perfect opportunity to make a large amount of broth, and then we're set for several batches of soup. I always save the neck, gizzard and heart to add into the stock pot to make broth. I also save any juices left in the pan after the turkey is done baking.

I've recently discovered these awesome Ball Jar Wide Mouth Pint and Half Jars *Amazon Affiliate Link. They are tall without a shoulder and this makes them perfect for using in the freezer! Not only is there less chance of them breaking, but it is so much easier to get broth out of the jar when it isn't completely thawed!

I just set the broth into a warm pan of water and leave it and pretty soon there is a thin layer of broth thawed all the way around and pretty soon I can dump the frozen broth right out.

I'm definitely going to be investing in more of these!

You'll also need a large stock pot. I recommend using a 16-Quart Stainless Steel Stockpot *Amazon affiliate link (please don't use aluminum) with a thick bottom layer. This will help to prevent food from burning. In the past I could only afford to buy the stock pots with the thin bottom and I was burning food all the time.

You can also make turkey broth in your Instant Pot, but I found that I needed to break the carcass into two pieces and make two separate batches. You could freeze the second half to make broth at a later date.

Turkey Stock from a Turkey Carcass

  1. Remove as much of the meat as you can from the turkey carcass to be used for leftovers, sandwiches, or to be chopped up and place into a pot of soup once the broth is done. Ideally this task is completed following Thanksgiving dinner. Save carcass in the refrigerator or freezer until ready to turn into stock.
  2. Place the turkey carcass in the stock pot.
  3. Add in 4 ribs of celery, cut into 3″ pieces. I like to put the vegetables in big pieces so I can pull them out to save to add to a pot of soup.
  4. Add 1 onion, quartered.
  5. Add four large carrots, peeled and cut into 3″ pieces.
  6. Add parsley flakes, sage, peppercorns and bay leaf.
  7. Add filtered water to cover the carcass and vegetables.
  8. Bring to a boil, then lower heat until simmering.
  9. Cook for several hours until the carcass is falling apart.
  10. Pick out cooked vegetables, reserve for making soup.
  11. Strain broth.
  12. You can use it now to make soup.
  13. For the leftover broth, allow to cool for an hour or two, then refrigerate or freeze.

Turkey Stock - The Best Part of Thanksgiving
Author: 
Recipe type: Turkey Stock for Making Soup
Cuisine: American
 
Frugal use of the turkey carcass after the big Thanksgiving Dinner - turn it into a couple gallons of stock for making soup.
Ingredients
  • 1 turkey carcass
  • turkey neck, gizzard and heart
  • 4 ribs celery, preferably with leaves
  • 1 large onion
  • 4 carrots, peeled
  • ¼ cup parsley flakes
  • 1 teaspoon sage
  • 8 peppercorns
  • 8 cloves garlic
  • 1 bay leaf
Instructions
  1. Remove as much of the meat as you can from the turkey carcass to be used for leftovers, sandwiches, or to be chopped up and place into a pot of soup once the broth is done. Ideally this task is completed following Thanksgiving dinner. Save carcass in the refrigerator or freezer until ready to turn into stock.
  2. Place the turkey carcass in the stock pot.
  3. Add in 4 ribs of celery, cut into 3" pieces. I like to put the vegetables in big pieces so I can pull them out to save to add to a pot of soup.
  4. Add 1 onion, quartered.
  5. Add four large carrots, peeled and cut into 3" pieces.
  6. Add parsley flakes, sage, peppercorns and bay leaf.
  7. Add filtered water to cover the carcass and vegetables.
  8. Bring to a boil, then lower heat until simmering.
  9. Cook for several hours until the carcass is falling apart.
  10. Pick out cooked vegetables, reserve for making soup.
  11. Strain broth.
  12. You can use it now to make soup.
  13. For the leftover broth, allow to cool for an hour or two, then refrigerate or freeze.

Do you use the turkey carcass to make stock?

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Spiced Caramel Dip & Topping

Spiced Caramel Sauce (Honey Sweetened, Dairy-Free)

Spiced Caramel Dip & Topping

Yesterday I took the Deep Dish Apple Cranberry Pecan Pie to work for our potluck / Secret Santa / Christmas / holiday party. There was just one little problem. It looked too plain. It was beautiful in its own “real food” way, but I knew the top needed to be dressed up, otherwise I'd be bringing most of the pie home myself.

Deep Dish Apple Cranberry Pecan Pie

I decided that something was going to be pecans [affiliate link] and caramel. Spiced caramel, to be exact.

Deep Dish Apple Cranberry Pecan Pie with Spiced Caramel ToppingSpiced Caraamel Topping

So I went looking on the Internet for some “real food” honey [affiliate link] sweetened caramel. For reference, here are the two I found. My recipe is slightly different than each of these, plus I added in some mulled cider-type spices.

Spiced Caramel Dip & Topping

  1. Mix honey, coconut milk and butter in a small heavy bottomed pan. It really helps to have a thermometer for this recipe so that you know when you should take it off the heat.
  2. Bring to a boil and lower heat to simmer until you reach 245°F to 250°F which is the firm ball stage (candy making verbage). This will take at least 25 minutes.
  3. Remove from heat and allow it to cool before adding the other ingredients. You can speed up the cooling process by placing the bottom of the pan in an ice water bath. Remove as it thickens and stir, then place in the ice water to cool further.
  4. Once the syrup has cooled slightly and has begun to thicken, add the vanilla and spices and mix thoroughly.

Use for dipping apples, making candy, topping ice cream, inside of layers of cake, or on top of pie.

Deep Dish Apple Cranberry Pecan Pie with Spiced Caramel Topping

Spiced Caramel Dip & Topping
Author: 
Recipe type: Dessert
 
Caramel topping with mulled cider spices. Delicious for dipping apples, drizzling on ice cream or on top of my Deep Dish Apple Cranberry Pecan Pie.
Ingredients
  • ½ cup honey
  • ½ cup full fat coconut milk (preferably the cream, harvested from the top layer)
  • 2 tablespoons butter
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon vanilla
Instructions
  1. Mix honey, coconut milk and butter in a small heavy bottomed pan. It really helps to have a thermometer for this recipe so that you know when you should take it off the heat.
  2. Bring to a boil and lower heat to simmer until you reach 245°F to 250°F which is the firm ball stage (candy making verbage). This will take at least 25 minutes.
  3. Remove from heat and allow it to cool before adding the other ingredients. You can speed up the cooling process by placing the bottom of the pan in an ice water bath.
  4. Once the syrup has cooled slightly and has begun to thicken, add the vanilla and spices and mix thoroughly.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Deep Dish Apple Cranberry Pecan Pie

Deep Dish Apple Cranberry Pecan Pie (Grain-Free, Honey Sweetened)

Deep Dish Apple Cranberry Pecan Pie

I was inspired to make this yummy pie after I made the Pear Pecan Pie. I just knew it was going to be a hit and it was perfectly delicious! I must warn you that it is pretty sweet, but the cranberries lend a tart bite and balance out the flavor. [UPDATE: The pie got even sweeter because I decided to top it with 1/2 cup of chopped pecans and this new recipe Spiced Caramel Sauce. If you need to dress up the top of this pie, check out the topping.]

My niece cooked Thanksgiving dinner this year and did a really great job. She made an incredibly delicious mulled apple cider using honey [affiliate link] and spices. It was amazing and tasty! I drank several ounces of it mixed with sparkling water. I really loved how it tasted and decided to spice up this pie in a similar way.

Please be aware that you need to use a 9-1/2″ deep dish pie plate to follow this recipe. If you don't have a deep dish pie plate, it is easy enough to customize the recipe. I'll share in brackets how much to use for a regular pie plate.

Use the same amounts for the crust. Just bear in mind that the regular pie crust will have more of an edge than the deep dish.

Crust

Pie Filling

Crust

  1. Measure almond flour, add to a mixing bowl.
  2. Mix in sea salt and cinnamon.
  3. Add soft butter. Mash almond flour and butter together gently with your fingertips, or a fork until it forms crumbly pieces.
  4. Add in a teaspoon of ice water at a time to moisten pie crust. Your goal is to mix lightly with a fork until you have small and some marble sized clumps of dough.
  5. Press into a pie plate. This pie will not have a large crust around the edges, the crust just comes up to the side.

Pie Filling

  1. Scramble eggs in a mixing bowl (scramble well otherwise you may end up with cooked egg white in your pie filling.
  2. Add honey, vanilla, butter and spices. Mix together and it will form a rich caramel looking sauce.
  3. Add apples, cranberries and pecans into the pie crust.
  4. Pour sauce on top.
  5. Cover crust edges with a pie crust protector, or an aluminum foil lip.
  6. Bake at 350°F until pie filling is set, 35-45 minutes.

 

Deep Dish Apple Cranberry Pecan Pie (Grain-Free, Honey Sweetened)
Author: 
Recipe type: Dessert
Serves: 8
 
Perfect blend of cranberries, apples and pecan make this unique pie both sweet and tart.
Ingredients
  • Crust
  • 1-1/2 cups blanched almond flour, tamped down and measured with a knife flat across the top of the cup measurement
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ¼ cup butter, soft and at room temperature
  • ice water
  • Pie Filling
  • 4 eggs [3 if using regular 9-1/2" pie plate]]
  • 1-1/2 cups honey [1 cup]
  • 1-1/2 teaspoon vanilla [1 teaspoon]
  • ¾ teaspoon sea salt [1/2 teaspoon]
  • 6 tablespoons melted butter [4 tablespoons]
  • ¾ teaspoon cinnamon [1/2 teaspoon]
  • ¾ teaspoon ground allspice [1/2 teaspoon]
  • ¾ teaspoon ground cloves [1/2 teaspoon]
  • 2 apples, peeled, cored and sliced thin [1-1/2 apples if using regular 9-1/2" pie plate]
  • 1 cup cranberries [3/4 cup]
  • 1 cup pecans [3/4 cup]
Instructions
  1. Crust
  2. Measure almond flour, add to a mixing bowl.
  3. Mix in sea salt and cinnamon.
  4. Add soft butter. Mash almond flour and butter together gently with your fingertips, or a fork until it forms crumbly pieces.
  5. Add in a teaspoon of ice water at a time to moisten pie crust. Your goal is to mix lightly with a fork until you have small and some marble sized clumps of dough.
  6. Press into a pie plate. This pie will not have a large crust around the edges, the crust just comes up to the side.
  7. Pie Filling
  8. Scramble eggs in a mixing bowl (scramble well otherwise you may end up with cooked egg white in your pie filling.
  9. Add honey, vanilla, butter and spices. Mix together and it will form a rich caramel looking sauce.
  10. Add apples, cranberries and pecans into the pie crust.
  11. Pour sauce on top.
  12. Cover crust edges with a pie crust protector, or an aluminum foil lip.
  13. Bake at 350°F until pie is set, 35-45 minutes.
Notes
This recipe calls for a deep dish 9½" pie plate. Ingredients in brackets are to accommodate a regular 9½" pie plate.

Deep Dish Apple Cranberry Pecan Pie

Here's a piece with the Spiced Caramel Sauce topping it:

Deep Dish Apple Cranberry Pecan Pie with Spiced Caramel Topping

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Faux Cornbread Dressing Poppers

Faux Cornbread Dressing Poppers (Grain-Free, Corn-Free)

Faux Cornbread Dressing Poppers

You'll never guess where the inspiration from this recipe came so I'll tell you… my husband and I were shopping at Fry's Marketplace, which is a Kroger brand store and in the advertisement they showed a photo of Dressing Balls. I had never heard or thought of such a thing! I checked out the recipe, and it used package stuffing mix, of course.

I thought they looked pretty yummy though, so I decided I would try and make a coconut flour [affiliate link] version. And I decided to call them poppers, instead of balls.

Faux Cornbread Dressing Poppers

Recipe makes 32-36 poppers

Directions

  1. Preheat oven to 350°F.
  2. Grease a large cookie sheet or casserole and line with parchment paper. This will be a flat layer of cornbread, about 1/2″ in height.
  3. Place 2 eggs and 1/2 cup butternut squash into your blender. Process until completely smooth.
  4. Place the mixture into a large mixing bowl. Add the remaining eggs, melted coconut oil, honey, sea salt, baking soda, poultry seasoning and 1/2 cup broth. Mix on low until combined.
  5. To measure the coconut flour, pack firmly into the cup measurement and use the back of a straight knife to level the flour even with the top edge of the measuring cup.
  6. To ensure there are no lumps, sift coconut flour.
  7. Add coconut flour to the batter and mix.
  8. Immediately pour the batter onto the cookie sheet and place in the preheated oven.
  9. Bake for 20-25 minutes. While the cornbread is baking, melt 1/2 cup butter or your favorite GAPS friendly fat into a skillet. Add celery and onion, saute for 20 minutes.
  10. The cornbread will be firm to the touch and if you lift a corner of the parchment paper you will see that it is nicely browned on the bottom.
  11. Remove from oven and allow to cool for 15 minutes.
  12. Break up bread with a fork until it is in small crumbled pieces.
  13. Return to oven for 15 minutes (this is to dry out the crumbled pieces just a little).
  14. Remove from oven and allow to cool.
  15. Add celery and onion, parsley, salt and pepper.
  16. Scramble four eggs in a large mixing bowl.
  17. Add dressing into the eggs and lightly mix using a fork.
  18. I used a tablespoon scoop to measure each popper.
  19. Lightly press the popper with your hands to form a ball.
  20. Place on a greased cookie sheet and bake for 15 minutes at 350°F.
  21. Remove from oven and place around the turkey for decoration.

Faux Cornbread Dressing Poppers (Grain-Free, Corn-Free)
Author: 
Serves: 32
 
Ingredients
  • 5 large whole eggs (249 grams)
  • ½ cup butternut squash
  • ½ cup coconut oil, melted
  • 2 tablespoons honey
  • ½ cup coconut flour, packed (84 grams)
  • ¾ teaspoon sea salt
  • ½ teaspoon baking soda
  • ¼ teaspoon poultry seasoning
  • ½ cup broth
  • ½ cup butter
  • 1 cup celery, diced (about 2 stalks)
  • 1 cup onion, diced (about 1 medium onion)
  • 4 eggs
  • 2 teaspoons dried parsley
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
Instructions
  1. Preheat oven to 350°F.
  2. Grease a large cookie sheet or casserole and line with parchment paper. This will be a flat layer of cornbread, about ½" in height.
  3. Place 2 eggs and ½ cup butternut squash into your blender. Process until completely smooth.
  4. Place the mixture into a large mixing bowl. Add the remaining eggs, melted coconut oil, honey, sea salt, baking soda, poultry seasoning and ½ cup broth. Mix on low until combined.
  5. To measure the coconut flour, pack firmly into the cup measurement and use the back of a straight knife to level the flour even with the top edge of the measuring cup.
  6. To ensure there are no lumps, sift coconut flour.
  7. Add coconut flour to bowl and mix.
  8. Immediately pour the batter onto the cookie sheet and place in the preheated oven.
  9. Bake for 20-25 minutes. While the cornbread is baking, melt ½ cup butter or your favorite GAPS friendly fat into a skillet. Add celery and onion, saute for 20 minutes.
  10. The cornbread will be firm to the touch and if you lift a corner of the parchment paper you will see that it is nicely browned on the bottom.
  11. Remove from oven and allow to cool for 15 minutes.
  12. Break up bread with a fork until it is in small crumbled pieces.
  13. Return to oven for 15 minutes (this is to dry out the crumbled pieces just a little).
  14. Remove from oven and allow to cool.
  15. Add celery and onion, parsley, salt and pepper.
  16. Scramble four eggs in a large mixing bowl.
  17. Add dressing into the eggs and lightly mix using a fork.
  18. I used a tablespoon scoop to measure each popper.
  19. Lightly press the popper with your hands to form a ball.
  20. Place on a greased cookie sheet and bake for 15 minutes at 350°F.
  21. Remove from oven and place around the turkey for decoration.

 

 

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy and Mastering the Art of Baking With Coconut Flour.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Halloween Snack and Party Food Ideas

Halloween Food & Treat Ideas (Grain-Free, Sugar-Free)

Halloween Snack and Party Food Ideas

First I'm going to start with some of the treats I have here on my blog, but be sure to look over the links below the images to find some neat GAPS Friendly Halloween food party ideas!

GAPS Friendly Treats and Snacks

  1. Werewolf Fingers made with peanut (or any nut) butter, honey, eggs and almonds.
  2. Dark Chocolate with Pecans made with unsalted butter, cocoa powder [affiliate link], vanilla [affiliate link] extract, honey, sea salt [affiliate link] and pecan halves.
  3. Chocolate Coconut Fudge Babies made with raw cashews, almonds, coconut oil [affiliate link], honey, shredded coconut, cocoa powder, vanilla and sea salt.
  4. Sesame Chocolate Nutty Bites made with sunflower seeds, sesame seeds, cashews, raw honey, walnuts [affiliate link], cocoa powder, almond butter [affiliate link], pumpkin [affiliate link] seeds, and shredded coconut.
  5. Make Your Own GAPS Friendly Chocolate (Turtles) made with cocoa butter, coconut oil, cocoa powder, honey, and pecans.
  6. Pacific Island Fudge Babies made with dates, coconut flakes [affiliate link], macadamia nuts [affiliate link], papaya, pineapple, walnuts, vanilla and coconut cream [affiliate link] concentrate.
  7. Banana Bread Fudge Babies made with dates, crushed banana chips, and walnuts.
  8. Coconut Pecan Cocoa Fudge made with coconut cream concentrate, coconut oil, vanilla, honey, pecans, butter or coconut oil, cocoa powder, and shredded coconut.
  9. Coconut Peanut Butter Balls made with coconut cream concentrate, shredded coconut, nut butter, raw honey and salt.

Fun Food Ideas, perfect for parties!

Pumpkin Recipes

Other Information on Dealing with Halloween + Real Food Halloween Treats (check to make sure they are GAPS legal)

Ideas for toys to give out on Halloween (Amazon Affiliate Links)

You can see all of the GAPS Friendly links pinned here at Pinterest: GAPS Friendly Halloween Treats

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Pear Pecan Pie

Pear Pecan Pie

Pear Pecan Pie

One of my favorite things to do is to buy several pounds of in-season fruit and envision a brand new recipe over several days, attempting to bring it to fruition when I'm off work. Last weekend I had pears. First I made a “braided” bread with pear and apple filling. It tasted good, but I wasn't completely impressed, so that went on the back burner in my mind to stew awhile longer. The process of making that did help to clarify what I was seeking, and next I tried making this Pear Pecan Pie.

Never in my life before have I come so close to eating an entire pie by myself. At one sitting.

As soon as this pie cooled down I cut a slice to take my presentation photos. Once I had a few photos snapped I took one bite. And then another. And before I knew it, that slice was gone. It was just too delicious. And then I ate a second slice. I had to stop myself. I had to exercise some self control. I decided this pie was going to work to share with my Premier Taste Testers. By the time the pie got to work the next day there was less than half to share.

Okay, so pecan pie has always been one of my favorite pies. I love pecans [affiliate link]. I love the texture of Pecan Pie filling in my mouth. It is smooth and sweet. Although honestly I have to admit, too sweet. Because it is usually too sweet we make pecan pie very occasionally. It's usually something we'll have with a holiday meal. Before I started eating “real food” we used Karo corn syrup as the sweetener… ewwww… fortunately, honey [affiliate link] works very well as a substitute.

I wanted to make a pear pie, but I was looking for a pecan pie filling texture. So I decided to start with a pecan pie recipe and add in pears. Instead of re-inventing the wheel I went looking for a GAPS legal pecan pie and found Grain-Free, Honey-Sweetened Pecan Pie from Cara at Health Home and Happiness.

My recipe has less honey, less pecans, and of course pears. My crust is the one I used for my Faux Sweet Potato Pie.

Now just a few words about pears before I share the recipe with you. First of all, pears are in the top 10 foods to avoid because of pesticides so buy organic if you can.

In my experience, pears are one of the “iffy” fruits. By that I mean I haven't had a lot of luck finding them perfectly ripe so I end up having to ripen them on my counter top. Sometimes I get lucky and they ripen wonderfully, all juicy and tasty, while other times they end up with a grainy mushy tasteless texture. But I have had my fair share of pears at the deliciously ripe stage, so I'm not afraid to keep trying.

And now for the recipe. I think I will be making this one at Thanksgiving.

Pear Pecan Pie

Makes one 9-1/2″ pie

Crust

Filling

  1. Preheat oven to 375°F.
  2. Measure almond flour by packing tightly into the measuring cup.
  3. Add to a medium sized bowl with sea salt, and butter.
  4. Use a fork to mix ingredients together until the dough is in chunks.
  5. Add ice water, one tablespoon at a time until the dough holds its shape.
  6. Press into a 9-1/2″ pie pan.
  7. Peel, core and slice the pears. Add sliced pears into the pie crust.
  8. Add pecans, spread around evenly.
  9. Whisk the eggs thoroughly (otherwise you may have bits of cooked egg white floating about in your pie).
  10. Add honey, vanilla, sea salt and melted butter and whisk together.
  11. Pour over the pears and pecans.
  12. Bake for 30-35 minutes or until the pie filling is set. The filling will puff up and may be slightly jiggly when done. As it cools it will deflate.
  13. Allow to completely cool before slicing. Tastes awesome slightly warm or cold.

Pear Pecan Pie
Author: 
Recipe type: Dessert, Pie
Cuisine: American
Cook time: 
Total time: 
Serves: 8
 
This pie is a delicious variation of Pecan Pie but is not as sweet, uses less pecans and includes fresh pears.
Ingredients
  • Makes one 9-1/2" pie
  • ::Crust
  • 1-1/2 cups almond flour, packed
  • ¼ teaspoon sea salt
  • ¼ cup butter, cold
  • ice water
  • ::Filling
  • 4 pears, peeled, cored and sliced
  • 3 eggs
  • 1 cup honey
  • 1 teaspoon vanilla
  • ½ teaspoon sea salt
  • 4 tablespoons melted butter
Instructions
  1. Preheat oven to 375°F.
  2. Measure almond flour by packing tightly into the measuring cup.
  3. Add to a medium sized bowl with sea salt, and butter.
  4. Use a fork to mix ingredients together until the dough is in chunks.
  5. Add ice water, one tablespoon at a time until the dough holds its shape.
  6. Press into a 9-1/2" pie pan.
  7. Peel, core and slice the pears. Add sliced pears into the pie crust.
  8. Add pecans, spread around evenly.
  9. Whisk the eggs thoroughly (otherwise you may have bits of cooked egg white floating about in your pie).
  10. Add honey, vanilla, sea salt and melted butter and whisk together.
  11. Pour over the pears and pecans.
  12. Bake for 30-35 minutes or until the pie filling is set. The filling will puff up and may be slightly jiggly when done. As it cools it will deflate.

Pear Pecan Pie

This recipe has been included at Gluten Free Wednesdays!

What is your favorite pie? Please let me know in the comments!

*If you order from Tropical Traditions by clicking on any of my Tropical Traditions links and are a brand new customer, you will receive this free book: Virgin Coconut Oil : How it Has Changed People’s Lives, and How it Can Change Yours, and I will receive a discount coupon for referring you. Thank you!

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.