Category Archives: Holidays

Thanksgiving Menu Plan 2013

It's not already time for Thanksgiving. It's not. I refuse to believe it. But my calendar seems to say it is, and my boss is giving me Thursday off with pay, so I guess it's Thanksgiving. How has another year gone by so fast? I wish I could find a way to make time slow down, at least in my mind. I would share it with you if I could. If you find out how, will you let me know? Thank you!

This year will be my third Thanksgiving on GAPS since I began in December of 2009. If you haven't already, I'd like to share one of my favorite Thanksgiving planners. It's from my affiliate partner Sarah Schatz's Thanksgiving Limited Diet Menu Planner. It is very affordable at $5.95 – you'll find many favorites in this e-book and you'll use it every year. I have, and I bought it in 2010. I also use it when I'm planning other holiday meals.

Something interesting has happened to me during my time on GAPS. These big holiday dinner meals don't seem quite so important, or appealing. I wonder if it was all the addictive foods I used to eat that was causing such a huge draw.

But I still want a special meal for sentimental reasons, plus it will be my first Thanksgiving while my mom is staying with us. And so I will make a special meal.

Here's what I'm planning:

I'd love to make a whole lot more, but that's my plan for the moment. That's a lot of cooking as it is! 🙂  My meals lately have been to make some kind of meat, and a vegetable. Simple, quick, easy. I'd love to make all these other dishes, but I think I'll just go with simple this year. But you might want to make them – go ahead and click on the photo to get to the recipes:

Biscuits and Gravy Breakfast

Glazed Green Beans with Onions

Glazed Green Beans with Onions

Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers

Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers

Faux Sweet Potato Pie

Faux Sweet Potato Pie

Silky Chocolate Pie

Grain-free Dairy-free Silky Chocolate Pie

Here are my previous Thanksgiving meals on GAPS.

GAPS Thanksgiving 2012

Thanksgiving Dinner 2012

GAPS Thanksgiving 2011

Thanksgiving Dinner 2011

GAPS Thanksgiving 2010

My 1st GAPS Thanksgiving 2010

 What are your plans for Thanksgiving Day? I'd love to hear from you in the comments! What are your favorite dishes?

 

 

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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.

Coconut Bread Dressing or Stuffing for Thankgiving Grain-Free GAPS Legal

Coconut Bread Stuffing

Shared with permission from my affiliate partner Sarah Schatz from Heart of Cooking. Sarah's Heart of Cooking Allergy Free Thanksgiving menu planner is one of my favorites. It is loaded with GAPS-friendly meals and many other traditional favorites. By the way, the photo above is during the process of making it – I don't have a good closeup of the dressing so I'll have to see about remedying that!

Heart of Cooking Allergen Free Thanksgiving Menu Planner
Heart of Cooking Allergen Free Thanksgiving Menu Planner (affiliate link)

My 1st GAPS Thanksgiving 2010 Coconut Bread Stuffing

I started on GAPS in December, so my last carb-fest Thanksgiving was in 2009. I was very grateful that I'd had almost an entire year to get used to eating grain-free so by the time Thanksgiving 2010 rolled around I was able to come up with some pretty good substitutes. This stuffing was one of them, and I am happy to be able to share it with you today.

COCONUT BREAD STUFFING

Servings: 12

Prep + Cook = 55 minutes

Adapted from Joy of Cooking and http://withwithout.wordpress.com

  • 3-4 Tablespoons butter or olive oil
  • 1 to 1-1/2 cups chicken broth (or turkey broth if you use Starlene's tip!)
  • 1 onion, chopped
  • 1-2 ribs celery, chopped
  • 1-2 apples, peeled, cored and chopped
  • 5-6 cups (or 1 loaf) cubed coconut bread (recipe follows)
  • 1-1/2 teaspoon dried thyme or 1 Tablespoon freshly chopped
  • 1 teaspoon dried sage or 1 Tablespoon freshly chopped
  • 1/4 cup freshly chopped parsley [affiliate link]
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper [affiliate link]
  • 1/4 teaspoon freshly grated or ground nutmeg [affiliate link]
  • 1/8 teaspoon ground cloves [affiliate link]
  • 1 egg, well beaten (optional)

Steps:

1. Preheat oven to 400°F. When hot, toast the cubed bread on a dry cookie sheet until brown, about 8-10 minutes. Set aside. Bring down the heat of the oven to 350°F.

2. At medium heat in a skillet, saute the onion with one tablespoon butter or olive oil until it is soft and translucent, about 8-10 minutes. Add the celery and cook for a few more minutes until it is cooked through. Add the herbs, spices, salt and pepper. Turn off the heat.

3. Heat the broth and remaining butter until melted. In a large bowl, combine the bread cubes, vegetable-herb mixture, and chopped apples. Pour the chicken stock over the mixture and stir until well combined. Adjust the seasonings until it is to your liking. You can add a well-beaten egg to the mixture which will make the stuffing more firm.

4. Stuff the turkey or bake in a covered dish alongside the turkey, about 25-40 minutes, or until top forms a crust. (If you like it to get a little crispy, remove the cover a little before it's done baking).

COCONUT FLOUR [affiliate link] BREAD

Servings: 12

Prep + Cook = 60 minutes

This bread recipe makes great sandwich bread. It was adapted from Cooking with Coconut Flour by Bruce Fife.

Steps:

1. Preheat the oven to 350°F.

2. It is best to sift the coconut flour first. Then, blend all ingredients in a food processor, mixer or use a whisk until there are no lumps. Start with less flour at first. You are looking for a thick but moist batter. Add an additional egg and/or more oil if needed.

3. Pour mixture into a greased loaf pan. Bake in preheated oven for 35-40 minutes or until firm and golden brown on top.

Substitutions:

Coconut: Coconut flour cannot be substituted in other recipes part for part. Use another recipe if you can’t eat coconut.

Eggs: this recipe needs eggs to work. Use another recipe if you can’t eat eggs

Baking powder:  Sarah says she has made this recipe many times without baking powder or baking soda [affiliate link] and it turned out great, she says “You can use baking soda instead of baking powder. But you would use less (1/2 tsp) and add 2 teaspoons of apple cider vinegar or lemon juice.”

Nutritional Info: Per Serving: 184 Calories; 13g Fat (65.6% calories from fat); 5g Protein; 11g Carbohydrate; 5g Dietary Fiber; 129mg Cholesterol; 86mg Sodium. Exchanges: 1/2 Lean Meat; 2 Fat; 0 Other Carbohydrates.

 

Coconut Bread Dressing or Stuffing
Author: 
Recipe type: Coconut Bread Stuffing
Cuisine: Thanksgiving
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This recipe is shared with permission from Sarah Schatz from Heart of Cooking. Stuffing adapted from Joy of Cooking and http://withwithout.wordpress.com. Bread adapted from Cooking with Coconut Flour by Bruce Fife.
Ingredients
  • 3-4 Tablespoons butter or olive oil
  • 1 to 1-1/2 cups chicken broth (or turkey broth if you use Starlene’s tip!)
  • 1 onion, chopped
  • 1-2 ribs celery, chopped
  • 1-2 apples, peeled, cored and chopped
  • 5-6 cups (or 1 loaf) cubed coconut bread (recipe follows)
  • 1-1/2 teaspoon dried thyme or 1 Tablespoon freshly chopped
  • 1 teaspoon dried sage or 1 Tablespoon freshly chopped
  • ¼ cup freshly chopped parsley
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon freshly grated or ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 egg, well beaten (optional)
  • Loaf of Bread
  • 6 eggs, at room temperature
  • ½ cup coconut oil or butter, melted
  • 2 tablespoons honey, or other preferred sweetener
  • ⅔- 3/4 cups coconut flour, sifted
  • 1 teaspoon baking powder, corn and gluten free; delete for GAPS Stuffing
Instructions
  1. Stuffing Instructions
  2. Preheat oven to 400°F. When hot, toast the cubed bread on a dry cookie sheet until brown, about 8-10 minutes. Set aside. Bring down the heat of the oven to 350°F.
  3. At medium heat in a skillet, saute the onion with one tablespoon butter or olive oil until it is soft and translucent, about 8-10 minutes. Add the celery and cook for a few more minutes until it is cooked through. Add the herbs, spices, salt and pepper. Turn off the heat.
  4. Heat the broth and remaining butter until melted. In a large bowl, combine the bread cubes, vegetable-herb mixture, and chopped apples. Pour the chicken stock over the mixture and stir until well combined. Adjust the seasonings until it is to your liking. You can add a well-beaten egg to the mixture which will make the stuffing more firm.
  5. Stuff the turkey or bake in a covered dish alongside the turkey, about 25-40 minutes, or until top forms a crust. (If you like it to get a little crispy, remove the cover a little before it’s done baking).
  6. Bread Instructions
  7. Preheat the oven to 350°F.
  8. It is best to sift the coconut flour first. Then, blend all ingredients in a food processor, mixer or use a whisk until there are no lumps. Start with less flour at first. You are looking for a thick but moist batter. Add an additional egg and/or more oil if needed.
  9. Pour mixture into a greased loaf pan. Bake in preheated oven for 35-40 minutes or until firm and golden brown on top.
Notes
Coconut: Coconut flour cannot be substituted in other recipes part for part. Use another recipe if you can’t eat coconut.
Eggs: this recipe needs eggs to work. Use another recipe if you can’t eat eggs
Baking powder: Sarah says she has made this recipe many times without baking powder or baking soda and it turned out great, she says “You can use baking soda instead of baking powder. But you would use less (1/2 tsp) and add 2 teaspoons of apple cider vinegar or lemon juice.”
Nutrition Information
Serving size: 1/12th Calories: 184 Fat: 13g Carbohydrates: 11g Sodium: 86mg Fiber: 5g Protein: 5g Cholesterol: 129mg
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.

White Chocolate Peppermint Truffles

White Chocolate Peppermint Truffles

White Chocolate Peppermint Truffles

These truffles are rich and tasty, with a smooth texture and minty flavor. They are also low in oxalates. My original goal in creating this treat was to create a white chocolate version of my Chocolate Coconut Fudge Bites. Then I wondered if I could make them low oxalate as well. My curiosity was piqued recently when I read a blog post at Roo’s Clues which talked about how oxalates “…injure and kill the mitochondria” and it made me wonder if I should look more closely at avoiding oxalates. My friend Patty from Loving Our Guts has written a very informative post called What Are Oxalates? [Courtesy of Internet Archive] which will explain more in case you are also interested.

Since my friend Patty is practically an expert on oxalates, I asked her about twenty questions on Facebook one night to see if I could figure out how to make this recipe low oxalate. With her help, I was successful. Not only are these truffles low oxalate (Patty says they contain just over 1 mg oxalates per truffle) but they are minty and rich tasting.

Patty also introduced me to Be Young essential oils, as this is another way she has found to keep the oxalates low in the diet. I recently ordered Peppermint and Spearmint. This recipe includes four drops of the Peppermint oil and Patty says, “If you purchase them [essential oils] from a pure source like Be Young nearly all of them can be ingested and used topically. Some care should be used by pregnant women and on young children with some of the oils. Peppermint is one that can raise the blood pressure and cause contractions in pregnant women so a trial with just sniffing it is advised for pregnant women and those with high blood pressure and if it is too strong spearmint can be used in its place.

And now for the recipe!

White Chocolate Peppermint Truffles

  1. Warm coconut cream concentrate until it is the consistency of smooth peanut butter [affiliate link].
  2. Melt cocoa butter.
  3. Add coconut cream concentrate and cocoa butter to your food processor.
  4. Add sunflower seeds, shredded coconut, coconut flour, vanilla, salt, honey and 4 drops of peppermint oil. Be very careful that you only get four drops. I found it was best to drop the oil onto a spoon first so that I could be sure to count the drops. They dripped out of my bottle very fast.
  5. Blend until smooth. While the processor is blending, add the two teaspoons of water. This should cause the mixture to slightly ball up as it blends around.
  6. Using a teaspoon measurement, scoop 2 even teaspoons for each truffle. Mash together and roll between your hands to form a round ball. If you roll them too roughly they will fall apart so it’s best to mash them into shape firmly initially, and then gently roll into a ball. Yields 32 truffles.
  7. Roll in the remaining 1/4 cup of shredded coconut to decorate.

Alternately you may press evenly into an 8? x 8? square pan, lined with parchment paper. Sprinkle shredded coconut on top to decorate. Place in freezer for 15 minutes to harden. Cut into small squares. These are less time consuming and they taste just as delicious!

By the way, the squares are awesome straight from the freezer!  At the time of writing the post I had only frozen the balls and they were hard to bite into. The squares are hard but since they are thin they quickly warm in your mouth and are easy to chew. You get a burst of sweet mint with each bite. 🙂

White Chocolate Peppermint Truffles
Author: 
 
Ingredients
  • ½ cup coconut cream concentrate (aka coconut butter)
  • ¼ cup cocoa butter
  • ½ cup sunflower seeds
  • 1-1/2 cups shredded coconut + ¼ cup for decoration
  • 1 T. coconut flour
  • 1 t. vanilla
  • 1 pinch sea salt
  • 3 T. honey
  • 4 drops Be Young Peppermint Essential Oil
  • 2 teaspoons water
Instructions
  1. Warm coconut cream concentrate until it is the consistency of smooth peanut butter.
  2. Melt cocoa butter.
  3. Add coconut cream concentrate and cocoa butter to your food processor.
  4. Add sunflower seeds, shredded coconut, coconut flour, vanilla, salt, honey and 4 drops of peppermint oil. Be very careful that you only get four drops. I found it was best to drop the oil onto a spoon first so that I could be sure to count the drops. They dripped out of my bottle very fast.
  5. Blend until smooth. While the processor is blending, add the two teaspoons of water. This should cause the mixture to slightly ball up as it blends around.
  6. Using a teaspoon measurement, scoop 2 even teaspoons for each truffle. Mash together and roll between your hands to form a round ball. If you roll them too roughly they will fall apart so it’s best to mash them into shape firmly initially, and then gently roll into a ball. Yields 32 truffles.
  7. Roll in the remaining ¼ cup of shredded coconut to decorate.
  8. Alternately you may press evenly into an 8? x 8? square pan, lined with parchment paper. Sprinkle shredded coconut on top to decorate. Place in freezer for 15 minutes to harden. Cut into small squares. These are less time consuming and they taste just as delicious!

 

 

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.

Merry Christmas!

Snowman Greeting

I came across this image I created in 1997 – 15 years ago. An animated image I drew using Paint, remember that program?

If you celebrate, or not, I hope you have a relaxing and joyous day today!

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.

Cranberry Pineapple Sauce

Cranberry Pineapple Sauce with Walnuts

Cranberry Pineapple Sauce

I just made a double batch of this cranberry sauce. In my whole life I would say I haven't eaten more than a quart of cranberry sauce, and I've been alive and eating for a long time. 😉   I haven't been too big a fan of cranberry sauce, but I did always have the obligatory spoonful or two when served at holiday meals. Until this year… my son told me he was going to try making cranberry sauce with pineapple instead of orange, and it just sounded good so I thought I would do the same. My recipe is adapted from this one: Delicious Cranberry Pineapple Sauce.

This recipe makes 5 cups.

I was hesitant to make a full batch because the original recipe says it makes approximately 6 cups and I was concerned that we would not be able to eat this much cranberry sauce in a lifetime. 😉  Well, as it turns out, my husband loved it so much he was eating it by the heaping tablespoonful at Thanksgiving and I had several teaspoons myself. I took some to work to share with my boss and she loved it so much that I ended up making a batch just for her at our Christmas staff party at work. Everyone had to try some so she ended up with just a small amount to take home. That is why I just made a double batch today. One batch for us, for Christmas Day, and one batch for my boss and her husband. There is a printable recipe below.

UPDATE: November 18, 2013  I made this recipe over the weekend and used pineapple that was not very sweet. It had a HUGE impact on the way this recipe turned out. I have had to add a significant amount of honey [affiliate link] and it still does not taste right. My advice is to make sure your pineapple is sweet, otherwise you'll need to add more sweetener.

Cranberry Pineapple Sauce with Walnuts

Trim the rind from the pineapple. Cut into slices and cut into pieces, removing the core.

Place the pineapple pieces into a large bowl and using a potato masher, crush the pieces to remove the juice.

Place crushed pineapple into a sieve and strain out the juice. Measure the juice and add water so that you have two cups total.

Rinse the cranberries with cool water, picking out any that are super mushy.

Place the cranberries into a pan with the juice, water and honey.

Stir over medium heat and bring mixture to a boil. Continue to boil until most of the berries have popped and the mixture has thickened, about 15 minutes.

Remove from heat. Add the crushed pineapple, walnuts, lime juice and ground cloves. Stir and allow to cool to room temperature.

Refrigerate for 24 hours before serving.

 

Cranberry Pineapple Sauce with Walnuts
Author: 
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
 
Ingredients
  • 24 ounces fresh cranberries
  • 1 pineapple
  • ½ cup honey
  • 1-1/4 cup walnuts
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon ground cloves
Instructions
  1. Trim the rind from the pineapple. Cut into slices and cut into pieces, removing the core.
  2. Place the pineapple pieces into a large bowl and using a potato masher, crush the pieces to remove the juice.
  3. Place crushed pineapple into a sieve and strain out the juice. Measure the juice and add water so that you have two cups total.
  4. Rinse the cranberries with cool water, picking out any that are super mushy.
  5. Place the cranberries into a pan with the juice, water and honey.
  6. Stir over medium heat and bring mixture to a boil. Continue to boil until most of the berries have popped and the mixture has thickened, about 15 minutes.
  7. Remove from heat. Add the crushed pineapple, walnuts, lime juice and ground cloves. Stir and allow to cool to room temperature.
  8. Refrigerate for 24 hours before serving.

 
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.

The Winners of my 3 Year Celebration on GAPS

3-years-celebration

That was fun! Thank you to everyone who entered. Here are the winners, they have all been sent an email to notify them of their prize:

  1. Nicole won the Grand Prize because she follows GAPS Diet Journey on Twitter
  2. Doina won the 2nd prize because she liked GAPS Diet Journey on Facebook
  3. Maredith won the 3rd prize because she is subscribed to my newsletter
  4. Judy won the 4th prize because she is subscribed to my newsletter
  5. Emily won the 5th prize because she entered the special code (which only my newsletter subscribers have access to)
  6. Kara won the 6th prize because she is subscribed to my newsletter
  7. Jessica won the 7th prize because she follows me on Pinterest

If you didn't win, stay tuned for an opportunity to buy my new e-cookbook Beyond Grain & Dairy at an Introductory price. I will be sending out a newsletter on Monday with the details so be sure you are subscribed to learn more about it.

Thank you for following my GAPS Journey!

 

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.

My GAPS Thanksgiving Dinner Plan 2012

This year will be my second Thanksgiving on GAPS. In the picture above you can see what we had last year. It is possible to have a lovely meal so long as you are able to eat the foods from the full GAPS list.

If you are very new to GAPS, it might feel horrible. Looking back on it, I'm glad I started GAPS after Thanksgiving. It gave me almost a year to get used to the foods and preparation methods for the alternative flours.

My 1st Thanksgiving in 2010, I was pretty well in the groove and had a very nice meal. Here is a photo. This year I relied heavily upon my affiliate partner Sarah Schatz's Thanksgiving menu planner from Heart of Cooking Allergy Free Menu Planners to help me create some of our old favorites.

My 1st GAPS Thanksgiving 2010

So what are we having for Thanksgiving 2012? This will be my second Thanksgiving on GAPS.

Every year I say that I am going to make it easy on myself and cook less dishes. Maybe this year I can stick to that idea. With that in mind, here is my plan for this year's meal…

Faux-tatoes
Mushroom Onion Gravy
Mushroom Onion Gravy
Coconut Bread Stuffing
Coconut Bread Stuffing

That is still a lot of dishes to prepare all in one day. The desserts remain to be chosen.

I have to admit I got a little carried away with my Faux Sweet Potato pie. It was just so delicious. I made four pies in all… shared the first two with my coworkers, ate one piece of number 3 then gave it away to one of our neighbors who gave it a 10. Number 3 was my favorite and the recipe I shared on Saturday. But pie #4 has been here keeping me company. Even though it had only 2 Tablespoons of honey [affiliate link] and no meringue, we have been spending a lot of face time together, if you get my drift. 😉

Faux Sweet Potato Pie

Remember Patty from Loving Our Guts and Joy from The Liberated Kitchen and I are hosting the Grateful GAPS Holiday Foods blog hop and you are welcome to share your GAPS Friendly recipes.

Do you have your menu all planned out?

 

 

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 Sweet Potato Pie

Faux Sweet Potato Pie GAPS Legal

Faux Sweet Potato Pie

I asked on my Facebook fan page if there were any Thanksgiving recipes that folks were looking to replace because they are on GAPS. I was able to find substitutes for several of the requests, but not for Sweet Potato pie. And so I set out to see if I could invent a Sweet Potato Pie substitute. There was only one small problem… I've not eaten Sweet Potato Pie enough in my life to know what it's supposed to taste like. Luckily I happen to work with some of the nicest people who are willing to sacrifice their taste buds to try my GAPS legal goodies.

My first task was to determine what to substitute for the sweet potatoes. I've heard that pumpkin [affiliate link] pie is very similar to Sweet Potato pie, but obviously those who love Sweet Potato pie aren't going to be satisfied with pumpkin pie. For one thing, the color is off. Right? Sweet potatoes are usually a bright pretty orange color. I decided to ask Google what could I substitute for sweet potatoes.

Google told me carrots. Yes, carrots.

Now when I did the taste testing at work, I told my guinea pigs – er, my coworkers that I could not reveal to them the secret ingredient until they tasted the pie. I needed an honest opinion, I told them, on whether this pie could pass for a Sweet Potato Pie. I received a thumbs up from ten people who know what Sweet Potato pie is supposed to taste like.

There was some surprise that the secret ingredient was carrots. My taste testers admitted they might have been swayed in the tasting process had I revealed they were eating Carrot Pie. It just doesn't conjure up the right taste in your mouth, unless you're Bugs Bunny. 😉

So my advice to you is to keep the secret ingredient secret, if at all possible, until your family has tasted this magnificent pie.

If you have been following GAPS for a while and your taste buds have adjusted to having less sweets, use the “extreme” version amounts for honey [affiliate link]. The baking time is a slightly less for the smaller amount of honey. The pie is perfectly delicious with less honey. However, if you are trying to please family and friends who are accustomed to eating lots of sweets, I recommend using the full amounts of honey.

The recipe I adapted was Paula Deen's Old Fashioned Sweet Potato Pie. My rule of thumb when converting recipes is to use half as much honey as sugar. Ms. Deen's recipe calls for 1 and 1/4 cup sugar, so that meant the honey should be 1/2 cup and two tablespoons. I made the first pie using 10 tablespoons amount of honey and it was almost sickeningly sweet, so in the second version I reduced the amount to 1/2 cup (8 tablespoons). This is still quite sweet, but will satisfy folks who eat sugar on a regular basis.

And one more note before I share the recipe – this pie freezes nicely. It would be best to freeze the pie without the meringue as the meringue became a little sloppy once thawed. It takes about four hours to thaw at room temperature, and I would make the meringue on the day you are planning to serve the pie.

Faux Sweet Potato Pie

This recipe works in a 9-1/2″ pie plate.

Pie Filling

Peel and trim the tops and bottoms from two pounds of carrots. Cut into 1-1/2 to 2″ pieces.

Steam above the level of the water for 25 minutes, or until fork tender. I used Costco's large organic carrots and they were perfect for this recipe.

Add the cooked carrots, honey, melted butter and eggs to your blender. I used my Magic Bullet Blender and split up the ingredients into three batches.

Blend until completely smooth and creamy. The mixture will be thick like pudding.

Remove to a mixing bowl and add remaining ingredients. Mix together.

Pie Crust

Add almond flour into a medium sized mixing bowl. Add in the salt, and mix together to spread evenly throughout. Add butter and using a Pastry Blender (or two knives) cut the butter into the flour. When the mixture looks crumbly, add one teaspoon of ice water and gently fold using a fork. Add one to two more teaspoons of ice water, each time gently lifting the flour and folding over so that all flour is moistened. The mixture should look crumbly.

Take about 2/3rds of the mixture and sprinkle it evenly into the pie plate. Begin pressing gently with your fingers and heel of your hand along the bottom of the pie plate. When you have the dough pressed evenly across the bottom and slightly going up the sides of the pie plate, add the remaining 1/3 evenly around the sides. Now begin working the dough up the side of the pie plate, gently pressing until even in all areas. I find this method works well with almond flour, rather than trying to roll out between parchment paper.

You may wish to decorate the edges with the tines of a fork pressed gently into the rim.

Preheat oven to 350°F. Add the pie filling to the pie crust. Smooth the pie filling to the edges and smooth the top until it is level.

The crust will need to be covered with either a ring fashioned from aluminum foil, or if you have a pie crust protector like this one I recently found which previously I never knew existed: Norpro Silicone Pie Crust Shield

Bake for 40 minutes and check for doneness. I had to bake this pie for 50 minutes. A toothpick inserted into the outer edges came out clean, but the center was still a little bit sticky when I took it out. Remove from oven and it will continue baking for just a little while and the center will firm up.

Bake the extreme version for 35 minutes at 350°F.

Meringue Topping

If you need super sweet GAPS Legal topping, please follow the original recipe, found here at Cara's: Health, Home and Happiness Simple Meringue Frosting.

For my taste testers, I used Cara's recipe, and used my husband's torch to toast the top. If you do not have a Kitchen Torch you can put the pie into the oven at 400°F and bake for 3 to 5 minutes until the peaks are browned.

  • 1/4 cup honey (2 tablespoons for the extreme version)
  • 2 egg whites
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla (optional)

Carefully separate egg yolks from egg whites. Place the egg whites into a bowl with the salt. Using a hand mixer whip at high speed for 1 minute and 30 seconds until stiff peaks are formed. Place the honey in a small saucepan and heat at medium heat until the honey boils and begins to slightly turn a darker color. If you have a thermometer, boil until the honey reaches 245°F.

Return to the egg whites, turn the mixer back on high and begin slowly drizzling the boiling hot honey into the egg whites. Continue to whip the egg whites for 2-3 minutes longer until the mixture has cooled to the touch.

Faux Sweet Potato Pie

Faux Sweet Potato Pie

This pie was shared at Fat Tuesday and Grateful GAPS Holiday Foods blog hop, and Traditional Tuesdays.

Faux Sweet Potato Pie GAPS Legal
Author: 
Recipe type: Dessert, Pie
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Sweet Potato pie is adapted from Paula Deen's Old Fashioned Sweet Potato Pie except this version is GAPS legal, and contains no sweet potatoes. Use the lesser amounts of honey for a less sweet version.
Ingredients
  • Pie Filling:
  • 2-1/2 cups of carrots (2 pounds of carrots; after peeling and removing tops they weighed 1# 10 ounces)
  • ½ cup honey (reduce to 2 tablespoons for the extreme version)
  • ¼ cup melted butter
  • 2 large eggs
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ginger
  • ½ cup coconut milk (I use Natural Value, they now have an organic, BPA-free can with no additives whatsoever)
  • Pie 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
  • ¼ cup butter, soft and at room temperature
  • ice water
  • Meringue Topping:
  • ¼ cup honey (2 tablespoons for the extreme version)
  • 2 egg whites
  • ¼ teaspoon sea salt
  • 1 teaspoon vanilla (optional)
Instructions
  1. Pie Filling Instructions: Peel and trim the tops and bottoms from two pounds of carrots. Cut into 1-1/2 to 2" pieces.
  2. Steam above the level of the water for 25 minutes, or until fork tender.
  3. Add the cooked carrots, honey, melted butter and eggs to your blender.
  4. Blend until completely smooth and creamy. The mixture will be thick like pudding.
  5. Remove to a mixing bowl and add remaining ingredients.
  6. Mix together.
  7. Pour into pie shell and smooth to edges.
  8. Bake for 40 minutes and check for doneness. I had to bake this pie for 50 minutes. A toothpick inserted into the outer edges came out clean, but the center was still a little bit sticky when I took it out. Remove from oven and it will continue baking for just a little while and the center will firm up.
  9. Bake the extreme version for 35 minutes at 350°F.
  10. Pie Crust Instructions: Add almond flour into a medium sized mixing bowl.
  11. Add in the salt, and mix together to spread evenly throughout.
  12. Add butter and using a pastry blender (or two knives) cut the butter into the flour.
  13. When the mixture looks crumbly, add one teaspoon of ice water and gently fold using a fork.
  14. Add one to two more teaspoons of ice water, each time gently lifting the flour and folding over so that all flour is moistened.
  15. The mixture should be in small clumps.
  16. Take about ⅔rds of the mixture and sprinkle it evenly into the pie plate.
  17. Begin pressing gently with your fingers and heel of your hand along the bottom of the pie plate.
  18. When you have the dough pressed evenly across the bottom and slightly going up the sides of the pie plate, add the remaining ⅓ evenly around the sides.
  19. Now begin working the dough up the side of the pie plate, gently pressing until even in all areas. I find this method works well with almond flour, rather than trying to roll out between parchment paper.
  20. You may wish to decorate the edges with the tines of a fork pressed gently into the rim.
  21. Preheat oven to 350°F. Add the pie filling to the pie crust. Smooth the pie filling to the edges and smooth the top until it is level.
  22. The crust will need to be covered with either a ring fashioned from aluminum foil, or use a Norpro Silicone Pie Crust Shield.
  23. Meringue Topping Instructions: If you need super sweet GAPS Legal topping, please follow the original recipe, Simple Meringue Frosting found at Health, Home and Happiness.
  24. Carefully separate egg yolks from egg whites.
  25. Place the egg whites into a bowl with the salt.
  26. Using a hand mixer whip at high speed for 1 minute and 30 seconds until stiff peaks are formed.
  27. Place the honey in a small saucepan and heat at medium heat until the honey boils and begins to slightly turn a darker color.
  28. If you have a thermometer, boil until the honey reaches 245°F.
  29. Return to the egg whites, turn the mixer back on high and begin slowly drizzling the boiling hot honey into the egg whites.
  30. Continue to whip the egg whites for 2-3 minutes longer until the mixture has cooled to the touch.
  31. Smooth over the pie.
  32. Use a kitchen torch to brown the peaks of the pie, otherwise bake at 400°F for 3 to 5 minutes until the peaks are browned.
Notes
This pie freezes well (sans meringue). Thaw at room temperature for four hours prior to serving. Make meringue frosting the day you serve the pie for best results.

 

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