Category Archives: Breads

Grain-Free Pizza Dippers

Stuffed Cheesy Pepperoni Pizza Dippers (Grain-Free Coconut Flour)

Grain-Free Pizza Dippers

Today I have a recipe created especially to replace pizza dippers. Remember that the texture when using coconut flour [affiliate link] is never going to be exactly like what you remember, back when you ate “regular” gluten-filled flour pizza. The texture of these dippers is more cake-like, but still very tasty. What I like the best is you can pick them up and dip them!

Baker's Dozen Savory Quick Breads
Are you looking for more savory-type breads? You're going to love Baker's Dozen Savory Quick Breads! Click the image to get your own copy!

These dippers are very nutrient dense, so you will probably find this dish will feed quite a few people. We sliced ours into 16 pieces and my husband and I were stuffed after eating four pieces each. We have had them with the pepperoni and cheese, and without and they are very good prepared either way.

Please be sure that you have Parchment Baking Paper or are using a silicone dish because these do tend to stick.

Grain-Free Pizza Dippers

SAUCE (Used in the middle of the dippers and as a dipping sauce)

  1. Mix all ingredients together, bring to a boil and lower heat.
  2. Simmer for five minutes, then remove from heat.

Sauce for the Pizza Dippers
Author: 
 
This sauce is used in the middle of the dippers and as a dipping sauce.
Ingredients
  • 12 ounces tomato paste
  • 1 cup water
  • 1-1/2 teaspoon oregano
  • ½ teaspoon basil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt
Instructions
  1. Mix all ingredients together, bring to a boil and lower heat. Simmer for five minutes, then remove from heat.

THE DIPPER DOUGH

FILLINGS

  1. Preheat oven to 325°F.
  2. Lightly butter a casserole dish measuring 9″ x 12″ and line with parchment paper.
  3. In mixing bowl, add all ingredients. Blend with a hand mixer until thoroughly mixed.
  4. Remove half of the batter and smooth into the bottom of the casserole dish.
  5. Layer pepperoni across the batter.
  6. Spread on tomato paste mixture.
  7. Layer black olives and all other toppings you wish to add. Slightly press on the toppings so they are smooth.
  8. Sprinkle cheese on top.
  9. Smooth the remainder of the batter on top of the toppings.
  10. Bake for 30 minutes.
  11. Remove and slice.
  12. Serve the dippers with the remaining sauce.

Stuffed Cheesy Pepperoni Pizza Dippers (Grain-Free Coconut Flour)
Author: 
Cook time: 
Total time: 
Serves: 16
 
These ingredients make up the dippers and the filling used in the middle of the dippers. The recipe at the blog has the recipe for the filling/sipping sauce, plus links to cheeses that are legal for the GAPS Diet, as well as a recipe for making your own GAPS legal pepperoni.
Ingredients
  • THE DIPPER DOUGH
  • 9 eggs (449 grams)
  • ½ cup coconut oil
  • 2 tablespoons honey
  • ½ cup coconut flour, packed (98 grams)
  • ¾ teaspoon salt
  • 1 teaspoon oregano
  • ¼ teaspoon basil
  • ⅛ teaspoon rosemary
  • ⅛ teaspoon ground thyme
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon baking soda
  • 1 tablespoon apple cider vinegar
  • FILLINGS
  • ½ of the sauce recipe (see the original post for the recipe)
  • 16 black olives, sliced, optional
  • 4 ounces pepperoni, optional (if you are on the GAPS Diet be sure to use GAPS legal pepperoni)
  • 8 ounces shredded cheddar cheese, optional (If you are on the GAPS Diet, be sure to use GAPS legal cheese)
Instructions
  1. Preheat oven to 325°F.
  2. Lightly butter a casserole dish measuring 9" x 12" and line with parchment paper.
  3. In mixing bowl, add all ingredients. Blend with a hand mixer until thoroughly mixed.
  4. Remove half of the batter and smooth into the bottom of the casserole dish.
  5. Layer pepperoni across the batter.
  6. Spread on half of the tomato paste mixture.
  7. Layer black olives and all other toppings you wish to add.
  8. Slightly press on the toppings so they are smooth.
  9. Sprinkle cheese on top.
  10. Smooth the remainder of the batter on top of the toppings.
  11. Bake for 30 minutes.
  12. Remove and slice. Serve with remaining sauce.
Nutrition Information
Serving size: 2

I would love to hear in the comments what you think about these pizza dippers, do you think you will try them? 

 

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.

Grilled Cheese using Pancakes

Grilled Cheese Sandwiches (Using Gluten-Free Grain Free Pancakes)

Grilled Cheese using Pancakes

I had a brainstorm! Could I make a grilled cheese using pancakes? Yes! These turned out great! I just took one of my pancake recipes, modified it slightly, then put sharp cheddar cheese in between. Totally delicious and I'll definitely make these again.
The only thing I wish I had was this square mold, so that the pancakes looked more like slices of bread. 🙂

Okay, so let's get started.

This recipe makes 6 pancakes.

  1. Add all ingredients to a medium mixing bowl and whisk (or use a hand mixer) until mixed thoroughly.
  2. Heat your griddle, (I recommend cast iron).
  3. Use plenty of butter or coconut oil before putting any batter onto it.
  4. When the griddle is hot (butter will be bubbly), place 1/4 cup of batter onto the griddle and smooth into a circle (or if you have a square mold, make sure the batter spreads to all the edges).
  5. Allow to bake on one side until bubbles begin forming and popping. You can use your spatula to flip up the edge to check and make sure the pancake is browning.
  6. Once you flip the pancake, cut slits into the top in 2 or 3 places so the pancake cooks faster. The second side always takes less time to cook than the first side.
  7. As each pancake is done, place it on a plate and place cheese on top. When the second pancake is done, place on top of the cheese. That's one sandwich. Continue with each set of pancakes until done.

You may need to place the pancake sandwiches back onto the griddle to melt the cheese completely.

Enjoy!

Grilled Cheese Sandwiches (Using Gluten-Free Grain Free Pancakes)
Author: 
Serves: 3
 
Ingredients
  • ½ cup Greek yogurt (if you make your own yogurt, you can "drip" it)
  • 3 large whole eggs
  • 3 tablespoons coconut oil
  • ½ cup almond flour, packed
  • ½ teaspoon baking soda
Instructions
  1. Add all ingredients to a medium mixing bowl and whisk (or use a hand mixer) until mixed thoroughly.
  2. Heat your griddle, (I recommend cast iron).
  3. Use plenty of butter or coconut oil before putting any batter onto it.
  4. When the griddle is hot (butter will be bubbly), place ¼ cup of batter onto the griddle and smooth into a circle (or if you have a square mold, make sure the batter spreads to all the edges).
  5. Allow to bake on one side until bubbles begin forming and popping. You can use your spatula to flip up the edge to check and make sure the pancake is browning.
  6. Once you flip the pancake, cut slits into the top in 2 or 3 places so the pancake cooks faster. The second side always takes less time to cook than the first side.
  7. As each pancake is done, place it on a plate and place cheese on top. When the second pancake is done, place on top of the cheese. That's one sandwich. Continue with each set of pancakes until done.

 
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 Pancake Muffins

Chocolate Pancake Muffins

Chocolate Pancake Muffins

Pancake muffins? Huh?

I love pancakes, but you have to admit it's a time consuming process to get them all made. Standing at the griddle waiting, waiting, waiting… also sometimes the pancakes won't flip right, especially since I'm not using “regular” flour.

I thought I would try making muffins, using the pancake batter and it worked out great! These muffins are sweetened with banana, with no added fats.
Chocolate Pancake Muffins

  1. Preheat oven to 325°F.
  2. Grease and flour tins, or use silicone inserts (my favorite).
  3. Mash bananas, measure and add to bowl.
  4. Shred squash, measure and add to bowl.
  5. Add eggs [affiliate link], vanilla [affiliate link], coconut flour [affiliate link], cinnamon [affiliate link], cloves [affiliate link], baking soda [affiliate link] and salt to bowl.
  6. Mix using a hand mixer or whisk.
  7. Add vinegar and nuts.
  8. Mix quickly by hand.
  9. Add equal portions to muffin tins.
  10. Bake 25 minutes.

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

Chocolate Pancake Muffins
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 cup mashed banana (238 gm)
  • 1 cup shredded yellow crookneck squash (136 gm)
  • 3 large whole eggs (160 gm)
  • 1 T. vanilla extract (13 gm)
  • ¼ cup coconut flour, packed (45 gm)
  • 4 T. cocoa powder [affiliate link] (2o gm)
  • ½ t. ground cinnamon
  • ¼ t. ground cloves
  • ½ t. baking soda
  • ¼ t. sea salt
  • 1 t. vinegar
  • ¼ c. black walnuts [affiliate link] (38 gm)
Instructions
  1. Preheat oven to 325°F.
  2. Grease and flour tins, or use silicone inserts (my favorite).
  3. Mash bananas, measure and add to bowl.
  4. Shred squash, measure and add to bowl.
  5. Add eggs, vanilla, coconut flour, cinnamon, cloves, baking soda and salt to bowl.
  6. Mix using a hand mixer or whisk.
  7. Add vinegar and nuts.
  8. Mix quickly by hand.
  9. Add equal portions to muffin tins.
  10. Bake 25 minutes.
Nutrition Information
Serving size: 1 Calories: 80 Fat: 4 Saturated fat: 1 Trans fat: 0 Carbohydrates: 8 Sugar: 2 Sodium: 176 Fiber: 3 Protein: 3 Cholesterol: 46

 
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.

Gluten Free Easily March Muffin Madness

March Muffin Madness – Banana Muffins!

Gluten Free Easily March Muffin Madness

We're right in the middle of March Muffin Madness! I am thrilled to be included in this gluten-free muffin event equivalent of the “other” March Madness. March Muffin Madness is hosted by Shirley at Gluten Free Easily and will run through Tuesday April 5. There are 22 bloggers participating in March Muffin Madness, so that means 22 delicious gluten-free muffin recipes! Plus there will be daily giveaway prizes and an overall giveaway throughout the event with prizes, including a very special grand prize, awarded at the end.

Enter the grand prize giveaway via Rafflecopter way down after the recipe.

Please note there are TWO giveaways in the March Muffin Madness event.

  1. You may enter the GRAND prize giveaway in the Rafflecopter form below and leave a comment.
  2. The second giveaway is a DAILY giveaway and you will need to visit Shirley's site to enter one of the daily prizes (36 and counting). Click here to enter the daily giveaway at the March Muffin Madness event!

March Muffin Madness Prizes

And… last but not least, you’re going to love this grand prize sponsored by Blendtec! Yes, one of the much loved high-spend blenders/all-in-one appliances! This is a BRAND NEW appliance, and the winner gets to choose the color they want!

Before you enter the giveaway, I'll share my recipe! (You can skip to the bottom to enter the GRAND prize giveaway or click over to Shirley's to enter the daily prize giveaway). This is one of my favorites, Banana Muffins. So easy to make, always turn out perfect and everyone loves them!

Banana Walnut Muffins Made with Coconut Flour

This post includes affiliate links to Tropical Traditions and to Amazon.com. If you are brand new customer at Tropical Traditions and order after clicking on any of my Tropical Traditions links, you will receive a free book on Virgin Coconut Oil [affiliate link], and I will receive a discount coupon for referring you. Thank you for thinking of me!

Banana Muffins

Preheat oven to 350°F.

Place cupcake papers into muffin tins, or grease liberally and dust using coconut flour, or currently I highly recommend using these: silicone muffin cups. They are FABULOUS!

In a mixing bowl, mash bananas until creamy, stir in honey. Melt coconut oil and whisk in with bananas and honey. Add eggs and blend using a hand mixer or whisk. Add salt, baking soda, cinnamon and nutmeg.

Measure coconut flour into a 1/2 cup measuring utensil. Pack flour into cup firmly. Use a back side of a knife to cut across the top of the measuring utensil so that your measurements is exactly 1/2 cup. Sift flour to remove any lumps.

Mix half of the coconut flour in with the wet ingredients. Allow to sit for two minutes to give the coconut flour time to absorb. You are looking for a consistency of mashed potatoes. If the mixture is very runny, add the rest of the coconut flour. Again allow batter to sit for 2 minutes. Coconut flour is tricky sometimes. It is better to add the coconut flour in small increments than to end up with your batter being too dry.

Add vinegar to batter and blend quickly.

Fill 12 cupcake forms (slightly under filled). Bake for 25 minutes or until lightly browned on top and a toothpick inserted comes out clean.

5.0 from 1 reviews
Banana Muffins (Coconut Flour, Grain-Free, Gluten-Free)
Author: 
Recipe type: Breakfast, Snack or Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These light and fluffy banana nut muffins can be eaten with breakfast or served as dessert.
Ingredients
  • 1 cup mashed banana
  • ⅓ cup honey
  • ½ cup melted Tropical Traditions Gold Label Organic Virgin Coconut Oil**
  • 6 whole large eggs
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ t. ground nutmeg
  • ½ cup coconut flour, packed (82 grams) Tropical Traditions brand**
  • 2 t. apple cider vinegar
Instructions
  1. Preheat oven to 350°F.
  2. Place cupcake papers into muffin tins, or grease liberally and dust using coconut flour, or currently I highly recommend using silicone muffin cups. They are FABULOUS!
  3. In a mixing bowl, mash bananas until creamy, stir in honey. Melt coconut oil and whisk in with bananas and honey. Add eggs and blend using a hand mixer or whisk. Add salt, baking soda, cinnamon and nutmeg.
  4. Measure coconut flour into a ½ cup measuring utensil. Pack flour into cup firmly. Use a back side of a knife to cut across the top of the measuring utensil so that your measurements is exactly ½ cup. Sift flour to remove any lumps.
  5. Mix half of the coconut flour in with the wet ingredients. Allow to sit for two minutes to give the coconut flour time to absorb. You are looking for a consistency of mashed potatoes. If the mixture is very runny, add the rest of the coconut flour. Again allow batter to sit for 2 minutes. Coconut flour is tricky sometimes. It is better to add the coconut flour in small increments than to end up with your batter being too dry.
  6. Add vinegar to batter and blend quickly.
  7. Fill 12 cupcake forms (slightly under filled). Bake for 25 minutes or until lightly browned on top and a toothpick inserted comes out clean.

Enter the main giveaway below, and then head over to Gluten Free Easily and enter the giveaway for the daily prizes. There's a new giveaway every single day during March Muffin Madness! These giveaways include terrific cookbooks, resource books, subscriptions, and meal plans – ones that have probably been on your “wish list” for a while. There will be over 75 winners in March Muffin Madness, so be sure to enter both the grand prize giveaway and daily giveaway each day so you can be sure that you will be one of the winners!

a Rafflecopter giveaway


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.

Strawberry Shortcake French Toast

Strawberry Shortcake French Toast

Strawberry Shortcake French Toast

Today I'm sharing one of my favorite breakfast recipes with you. Strawberry Shortcake French Toast. This is such a yummy way to start the day. Perfect for lazy Saturday mornings, or maybe you're up extra early on a weekday and it's someone birthday. Or maybe it's Valentine's Day, or your anniversary, or one of your children's birthdays.

The french toast recipe is super simple. All you need is six slices of bread, preferably day old, one can or 14 ounces of coconut milk [affiliate link], and two eggs [affiliate link].

Scramble the eggs in a wide bowl, add the coconut milk, mix. Soak the bread for five minutes or longer until soggy.

Heat a griddle and slather with butter or coconut oil [affiliate link] or even bacon grease. Carefully lift the slices using a spatula and slide onto the griddle. Fry on each side until lightly browned.

Serve with sliced strawberries on top. Add honey [affiliate link] if you need more sweetener.

If you don't have day old bread, you're going to have to make this loaf of bread first. The recipe comes from one of my newest books, Baker's Dozen Sweet Quick Breads *Amazon affiliate link. It is Volume 1 in my Coconut Flour [affiliate link] Baked Goods series.

Baker's Dozen Coconut Flour Baked Goods Volume 1

The recipe is the Coconut Date Bread and it is delicious. You'll need the loaf to be completely cooled down (preferably overnight) before you make the French toast. If the bread is a day or two old, even better!

Coconut Date Bread

Coconut Date Bread

  1. Preheat oven to 325°F. Be sure oven is preheated to the correct temperature.
  2. Grease a loaf pan* and line with parchment paper for complete ease in removal of loaf when done.
  3. In a large mixing bowl, combine eggs, apple cider vinegar, coconut oil, honey, banana, sea salt, vanilla, cinnamon, and coconut flakes.
  4. With an electric mixer, mix at low speed until all ingredients are fully incorporated.
  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 flour.
  7. Add the coconut flour to the bowl and mix at medium speed until all ingredients are fully incorporated.
  8. Add dates and mix together.
  9. Add baking soda and mix together quickly.
  10. Pour batter immediately into the bread pan.
  11. Place in a preheated oven. Bake 35 minutes. Lightly cover with a tent of aluminum foil and bake for 20-25 more minutes.
  12. Loaf will feel firm to the touch when done. If the loaf is nicely browned but the middle of the loaf still feels as if it may not be fully done you may turn off the oven and leave the loaf for 10 more minutes. This will usually allow the loaf to finish baking fully.
  13. Remove from pan using parchment paper “handles” and place on a cooling rack.

Strawberry Shortcake French Toast + Coconut Date Bread Recipe
Author: 
Recipe type: Breakfast
Cuisine: American
Serves: 12
 
Two recipes! Coconut Date Bread made into Strawberry Shortcake French Toast.
Ingredients
  • BREAD INGREDIENTS
  • 7 large whole eggs (343 grams)
  • 2 tablespoons apple cider vinegar
  • ½ cup coconut oil, soft or melted
  • ⅓ cup honey
  • 1 small ripe banana
  • ½ teaspoon sea salt
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • ½ cup coconut flakes, unsweetened
  • ½ cup coconut flour, packed (84 grams Nutiva brand)
  • ½ teaspoon baking soda
  • ½ cup dates, chopped
  • FRENCH TOAST INGREDIENTS
  • 6 slices day old Coconut Date Bread
  • 14 ounces coconut milk
  • 2 eggs
  • 6 strawberries
Instructions
  1. BREAD INSTRUCTIONS
  2. Preheat oven to 325°F. Be sure oven is preheated to the correct temperature.
  3. Grease a loaf pan* and line with parchment paper for complete ease in removal of loaf when done.
  4. In a large mixing bowl, combine eggs, apple cider vinegar, coconut oil, honey, banana, sea salt, vanilla, cinnamon, and coconut flakes.
  5. With an electric mixer, mix at low speed until all ingredients are fully incorporated.
  6. 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.
  7. To ensure there are no lumps, sift flour.
  8. Add flour to bowl, mix well.
  9. Add dates and mix together.
  10. Add baking soda and mix together quickly.
  11. Pour batter immediately into the bread pan.
  12. Place in a preheated oven. Bake 35 minutes. Lightly cover with a tent of aluminum foil and bake for 20-25 more minutes.
  13. Loaf will feel firm to the touch when done. If the loaf is nicely browned but the middle of the loaf still feels as if it may not be fully done you may turn off the oven and leave the loaf for 10 more minutes. This will usually allow the loaf to finish baking fully.
  14. Remove from pan using parchment paper "handles" and place on a cooling rack.
  15. The loaf pan I used was metal and measured 8.5" x 4.5" x 2.5. Norpro 3849 or Fox Run 4854.
  16. FRENCH TOAST INSTRUCTIONS
  17. Scramble the eggs in a wide bowl, add the coconut milk, mix.
  18. Soak the bread for five minutes or longer until soggy.
  19. While soaking the bread, heat a griddle and slather with butter or coconut oil or even bacon grease.
  20. Carefully lift the slices using a spatula and slide onto the griddle.
  21. Fry on each side until lightly browned.
  22. Serve with sliced strawberries on top.
  23. Add honey or maple syrup (if you aren't doing the GAPS Diet) if you need/want more sweetener

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Mastering the Art of Baking With Coconut Flour.

Save

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.

Banana Pancakes with Chocolate Creme Topping

Banana Pancakes with Chocolate Creme Topping

Banana Pancakes with Chocolate Creme Topping

Usually my son Matthew and I have a mixture of honey [affiliate link] and butter on our pancakes, but last weekend I wanted something different. One of the reasons is because I was hoping to create something that would be lower in carbohydrates and calories. To be honest I don't know if I met that goal but I was really happy with the outcome. Double win because Matthew is a huge chocolate fan and the topping on these pancakes was creamy and delicious. It actually reminded me of frosting, but I didn't want to scare anyone away from having these for breakfast.

If you look closely at the photo, you'll see that the pancakes in the back have a lighter topping which doesn't look as appetizing as the chocolate version, although it did taste very delicious. If you want to try that version, just leave out the cocoa powder [affiliate link].

Before you ask I'm going to let you know that chocolate is in fact allowed on the GAPS Diet once your digestive issues have subsided, per Dr. Natasha Campbell McBride. Please read my post here if you have any questions or concerns: Can I Have Chocolate on the GAPS Diet?

I've included the gram weight on eggs [affiliate link] and coconut flour [affiliate link] as these two can affect the recipe outcome.

Oh, by the way, Matt and I split one stack for breakfast. I refrigerated the second stack and tried it later on. It was really delicious cold, so don't forget to serving leftovers for dessert, or maybe even make this for dessert one night.

Makes nine 6″ pancakes

Banana Pancakes with Chocolate Creme Topping

Chocolate Creme Topping

  • 2 bananas
  • 1/3 cup of smooth peanut or almond butter [affiliate link]
  • 4 tablespoons unsalted butter
  • 1 tablespoon vanilla
  • 1/4 teaspoon cinnamon
  • 4 tablespoons cocoa powder, optional
  1. Blend eggs, bananas and vanilla. Add coconut flour, spices and baking soda. Mix just until smooth.
  2. Heat griddle on medium heat. Grease griddle with butter or coconut oil [affiliate link] (add a half teaspoon or so of fat before each pancake) – butter will be bubbly when the griddle is hot enough. Spoon 1/4 cup into the middle of the griddle. Use the back of a spoon to smooth out into a circle.
  3. Bake for about one minute one the first side, until bubbles are forming and popping. You can lift the edge with your spatula to see if it is done. I find the first pancake usually takes longer to cook and I usually to turn the heat down slightly with the second or third pancake.
  4. Please review my pancake making video tutorial for more tips.
  5. Once you flip the pancake cut slits into the top in 2-3 places so the pancake cooks faster. The second side always takes less time to cook than the first side.
  6.  Blend the topping ingredients together until smooth and creamy. Your choice whether you want to use cocoa powder or not, it tastes delicious both ways.

Banana Pancakes with Chocolate Cream Topping
Author: 
Recipe type: Breakfast or Dessert
Cuisine: American
Serves: 9
 
These pancakes are so delicious at breakfast, but they are also great served cold as dessert.
Ingredients
  • 6 large whole eggs (333 grams or 11¾ ounces)
  • 1-1/2 cup ripe banana
  • 2 tablespoons vanilla
  • ½ cup coconut flour, packed (90 grams or 3⅛ ounces)
  • ½ teaspoon cinnamon
  • ¼ teaspoon cloves
  • ½ teaspoon baking soda
  • Chocolate Creme Topping
  • 2 bananas
  • ⅓ cup of smooth peanut or almond butter
  • 4 tablespoons unsalted butter
  • 1 tablespoon vanilla
  • ¼ teaspoon cinnamon
  • 4 tablespoons cocoa powder, optional
Instructions
  1. Blend eggs, bananas and vanilla. Add coconut flour, spices and baking soda. Mix just until smooth.
  2. Heat griddle on medium heat. Grease griddle with butter or coconut oil (add a half teaspoon or so of fat before each pancake) - butter will be bubbly when the griddle is hot enough. Spoon ¼ cup into the middle of the griddle. Use the back of a spoon to smooth out into a circle.
  3. Bake for about one minute one the first side, until bubbles are forming and popping. You can lift the edge with your spatula to see if it is done. I find the first pancake usually takes longer to cook and I usually to turn the heat down slightly with the second or third pancake.
  4. Please review my pancake making video tutorial for more tips.
  5. Once you flip the pancake cut slits into the top in 2-3 places so the pancake cooks faster. The second side always takes less time to cook than the first side.
  6. Blend the topping ingredients together until smooth and creamy. Your choice whether you want to use cocoa powder or not, it tastes delicious both ways.

Save
If you love recipes like this, I have two cookbooks you really need to check out ASAP! Baker's Dozen Volume 4, Chocolate Treats and Mastering the Art of Baking With Coconut Flour.

Save

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.

Grain-Free Apple Poppers

Apple Cinnamon Poppers Doughnut Holes Gluten Free Grain Free

Apple Poppers Doughnut Holes

Fall is right around the corner.  And that means apples are in season. When I was growing up there were just a few varieties of apples available. I can recall Red Delicious, Yellow Delicious, and Granny Smith. I never cared much for Granny Smith's as they were too tart. Of course nowadays we have so many varieties with interesting names like Honeycrisp, Fuji and Gala, and so many more.

When I saw that apples were on sale, of course I had to buy several pounds. Maybe I could make apple butter (one of my mom's specialties)… and then I wondered if my Pumpkin Poppers would convert to an apple version. The answer is a resounding yes! These little faux doughnut holes are yummy!

Like the Pumpkin [affiliate link] Poppers they freeze well. Just remember to give them a couple of hours to defrost at room temperature.

Oh, and one more thing: These are dairy-free, but of course butter is legal on GAPS. If you do not have to avoid butter, you may want to substitute the cinnamon [affiliate link] topping mixture with butter instead of coconut oil [affiliate link]. It is quite delicious.

Yields: 22-24 (one of my recipe testers yielded only 17 poppers from two separate batches)

Apple Poppers

**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!

If you have applesauce on hand, go ahead and use it. If you are making your own, there are a few extra steps, but well worth it, in my opinion!

Applesauce Recipe

  • 1-1/2 pounds apples (I used Honeycrisp)
  • 2 tablespoon coconut oil
  • 2 tablespoons water
  1. Wash and core your apples, slice into thin pieces (it's not necessary to peel).
  2. Place coconut oil and water into a saucepan with a thick bottom.
  3. Add apples.
  4. Cover and cook for 15 minutes.
  5. Remove lid.
  6. Cook 5 minutes longer or until liquid completely reduces.
  7. Cool apples, then add to a blender to make pureed apple.
  8. Measure out 1 cup of applesauce for this recipe.

Apple Poppers Doughnut Holes

Be sure to get an exact 1/2 cup of coconut flour by using the back of a straight edged knife to level off the flour even with the top edge of the measuring cup. Measure all dry ingredients (coconut flour down to cardamom) in a large mixing bowl. If you freeze your coconut flour (like I do with mine to keep it moist and fresh), you may sift after measuring to make sure there are no little hard clumps.

Mix together.

Add eggs, applesauce, coconut oil and honey to the dry ingredients.

Using a hand mixer, blend for 1-2 minutes until completely mixed. As the coconut flour absorbs the liquids the mixture will go from a very runny consistency to a thicker consistency. (This photo is from the Pumpkin Poppers but shows what the texture should look like). Add one tablespoon of coconut flour at a time until the batter has thickened. Note that it will still be very soft in texture, but it won't be runny.

Pumpkin Poppers Batter
Allow the batter to sit for 5 minutes so that the coconut flour can absorb the liquids.

Preheat oven to 325°F.

Pumpkin Poppers Batter

Use coconut oil to grease a mini muffin tin.

Lightly sprinkle coconut flour into the bottom of each muffin cup.

Measure out two tablespoons of batter for each popper. I have one of these and they make the job MUCH easier. Instead of having to meld two tablespoons together I just scoop and drop into the mini muffin tins: Norpro 703 Grip-EZ 2-Tablespoon Stainless Scoop.

The batter should be of the consistency where you can pick it up in your hands and form into a little ball. If you have to use a tablespoon measurement, be sure that you completely meld the two parts together, otherwise when they bake you will end up with little splits and fissures where you placed them together. If by chance your batter is not thick enough, add in coconut flour by the teaspoon waiting a minute or two in between adding more.

Drop into the muffin tins. I don't advise using cupcake papers for this recipe – in the last step you will drizzle a liquid cinnamon topping which will make a sticky mess of the papers so it is best to just put them bare naked into the muffin tin.

Pumpkin Poppers in the Mini Muffin Tin
Bake for 20 minutes.

For the topping mix 2 tablespoons melted coconut oil (or butter) with 2 tablespoons honey and 1 teaspoon ground cinnamon.

When the poppers are done, as soon as you remove them from the oven using a 1/4 teaspoon measuring spoon drizzle 1/4 teaspoon of the topping mixture on each popper.

The topping will melt into the popper and will also spill down and soak into the bottom.

Carefully remove each popper by sliding a butter knife in between the popper and the muffin tin. They should not stick because of the coconut flour placed under each one but I had a couple that were still a little stubborn and didn't want to come loose.

Grain-Free Apple Poppers

Please let me know if you have any questions, comments or suggestions!

Would you like to learn more about Baking with Coconut Flour? Would you like to know:

  • How to successfully reproduce other people's recipes?
  • How to work with coconut flour?
  • How to adapt your favorite family recipes?
  • The steps I take to convert recipes (including a work sheet)?
  • How to troubleshoot your flops and how to use your flops so that you don't waste expensive ingredients?
  • The results of my experiment where I compared three different brand-name coconut flours?
  • Sources for finding coconut flour, including my favorite?
  • Why you might want to use coconut flour?

Baking with Coconut Flour will answer all these questions and will teach you how to use this unique flour to make delicious and nutritious baked goods that your friends and family will love.

Learn more here: Baking with Coconut Flour

Baking with Coconut Flour

Happy eating!

Apple Poppers Doughnut Holes Gluten Free Grain Free
Serves: 22
 
Ingredients
  • ½ cup coconut flour, firmly packed (I use Tropical Traditions brand)**
  • ½ teaspoon sea salt
  • 1-1/2 teaspoons ground cinnamon
  • ¾ teaspoon nutmeg
  • ¼ teaspoon ground cardamom
  • 3 eggs
  • 1 cup applesauce (if you are making your own, you will need 1-1/2 pounds of apples)
  • ⅓ cup coconut oil (I use Tropical Traditions Gold Label Organic Virgin Coconut Oil
  • ¼ cup honey (I use Tropical Traditions certified organic, raw honey)
Instructions
  1. If you have applesauce on hand, go ahead and use it. If you are making your own, there are a few extra steps, but well worth it, in my opinion!
  2. Applesauce Recipe
  3. /2 pounds apples (I used Honeycrisp)
  4. tablespoon coconut oil
  5. tablespoons water
  6. Wash and core your apples, slice into thin pieces (it's not necessary to peel).
  7. Place coconut oil and water into a saucepan with a thick bottom.
  8. Add apples. Cover and cook for 15 minutes.
  9. Remove lid. Cook 5 minutes longer until liquid completely reduces.
  10. Cool apples, then add to a blender to make pureed apple.
  11. Measure out 1 cup of applesauce for this recipe.
  12. Apple Poppers Doughnut Holes
  13. Be sure to get an exact ½ cup of coconut flour by using the back of a straight edged knife to level off the flour even with the top edge of the measuring cup. Measure all dry ingredients (coconut flour down to cardamom) in a large mixing bowl. If you freeze your coconut flour (like I do with mine to keep it moist and fresh), you may sift after measuring to make sure there are no little hard clumps.
  14. Mix together.
  15. Add eggs, applesauce, coconut oil and honey to the dry ingredients.
  16. Using a hand mixer, blend for 1-2 minutes until completely mixed. As the coconut flour absorbs the liquids the mixture will go from a very runny consistency to a thicker consistency. (See photos for consistency)
  17. Add one tablespoon of coconut flour at a time until the batter has thickened. Note that it will still be very soft in texture, but it won't be runny.
  18. Allow the batter to sit for 5 minutes so that the coconut flour can absorb the liquids.
  19. Preheat oven to 325°F.
  20. Use coconut oil to grease a mini muffin tin.
  21. Lightly sprinkle coconut flour into the bottom of each muffin cup.
  22. Measure out two tablespoons of batter for each popper. I have one of these and they make the job MUCH easier. Instead of having to meld two tablespoons together I just scoop and drop into the mini muffin tins: Norpro 703 Grip-EZ 2-Tablespoon Stainless Scoop.
  23. The batter should be of the consistency where you can pick it up in your hands and form into a little ball. If you have to use a tablespoon measurement, be sure that you completely meld the two parts together, otherwise when they bake you will end up with little splits and fissures where you placed them together. If by chance your batter is not thick enough, add in coconut flour by the teaspoon waiting a minute or two in between adding more.
  24. Drop into the muffin tins. I don't advise using cupcake papers for this recipe - in the last step you will drizzle a liquid cinnamon topping which will make a sticky mess of the papers so it is best to just put them bare naked into the muffin tin.
  25. Bake for 20 minutes.
  26. For the topping mix 2 tablespoons melted coconut oil (or butter) with 2 tablespoons honey and 1 teaspoon ground cinnamon.
  27. When the poppers are done, as soon as you remove them from the oven using a ¼ teaspoon measuring spoon drizzle ¼ teaspoon of the topping mixture on each popper.
  28. The topping will melt into the popper and will also spill down and soak into the bottom.
  29. Carefully remove each popper, they should not stick because of the coconut flour placed under each one but I had a couple that were still a little stubborn and didn't want to come loose.

 
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.