Category Archives: Breads

Pancakes

Better than Doughnuts Pancakes

Pancakes

All right, bit of a private joke there but I couldn't think of a good name for these pancakes and I thought that would work great. I'm trying to persuade my dear husband to try GAPS for just one month and his latest food crush has been raspberry filled doughnuts. My mom hasn't had doughnuts or pancakes for years, maybe even decades so this morning after eating one of these pancakes she pronounced them better than doughnuts! 🙂 Of course my husband begged to differ, although he did say that the next time I make them he'd like to have three, instead of only one (when I offered them to him he said he didn't really like pancakes and would just take one).

This is my first created from scratch pancake recipe, I've always either used a recipe as it was written, or modified one that I thought would do well after revision. And of course there are the GAPS Squash Pancakes which I demonstrated making in two videos. I had pureed butternut squash on hand and a hankering for pancakes and now I have a new pancake recipe! These turned out really nice.

They hold up well during the cooking process and are golden brown. Just beautiful and so delicious.

This post contains affiliate links.

Better Than Doughnuts Pancakes

Makes 7 – 4″ pancakes

Tip: Be sure to use a spatula that is wide enough as it will support your pancakes better when you are flipping them. I use one like this one here: Good Cook Epicure Jumbo Turner (Amazon Affiliate Link)

Whisk eggs [affiliate link] until thoroughly scrambled. Add other ingredients and whisk thoroughly.

Heat your griddle, I use a cast iron griddle Cast-Iron Round Griddle (Amazon Affiliate Link). Use plenty of butter or coconut oil [affiliate link] before putting batter onto it.

When the griddle is nice and hot (butter will be bubbly), place 1/4 cup of batter onto the griddle and smooth into a circle.

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.

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.

Enjoy with a pile of bacon and eggs!

Better than Doughnuts Pancakes
Author: 
Recipe type: Breakfast
Cuisine: American
Serves: 7
 
Grain-free, gluten-free pancakes that are light and fluffy. So delicious!
Ingredients
Instructions
  1. Whisk eggs until thoroughly scrambled. Add other ingredients and whisk thoroughly.
  2. Heat your griddle, I use a cast iron griddle. Use plenty of butter or coconut oil before putting batter onto it.
  3. When the griddle is nice and hot (butter will be bubbly), place ¼ cup of batter onto the griddle and smooth into a circle.
  4. 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.
  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. Enjoy with a pile of bacon and eggs!

 

 

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.

Cinnamon Swirl Bread

Cinnamon Swirl Bread (Grain-Free)

Cinnamon Swirl Bread
How delicious does that look? I need to make another loaf right now!

One of my favorite things in life is a slice of bread, hot from the oven, slathered with butter. A close second is the smell of fresh baked bread.

You too? I don't know many people who don't love fresh baked bread. I know quite a few that can't have “regular” bread any longer, like me. Yes, fulfilling that desire becomes a bit of a challenge when you don't eat grains and starches, but thank goodness I've learned how to work with coconut flour [affiliate link] because I can enjoy homemade bread again. This delicious lightly sweetened loaf hits the spot with just the perfect amount of cinnamon [affiliate link].

This bread is wonderful slathered with butter, nut better and fruit preserves, or best yet a mixture of butter, honey [affiliate link] and cinnamon.

Matthew loves bread of any kind. As far as he is concerned, bread is bread is bread and he used four slices as hamburger buns. 🙂

Cinnamon Swirl Bread (Coconut Flour/Grain-Free/Gluten-Free/Dairy-Free)

Preheat oven to 325°F. Be sure oven is preheated to the correct temperature before placing the loaf in the oven.

Grease a loaf pan* and line with parchment paper for complete ease in removal of loaf when done.

If you are making your own applesauce, peel and core one apple, I used a Red Delicious. Dice into small pieces and place in a small saucepan with 1 tablespoon coconut oil and 1/4 cup water.

Bring to a boil and simmer for five minutes. Turn off heat and allow to sit covered for ten minutes. The apples should be very soft. Mash with a fork or potato masher. Measure out 1/2 cup for the recipe.

Measure out 2 tablespoons honey and place in a small bowl with 1 teaspoon cinnamon. Mix well. Set aside.

Place eggs, honey, sea salt, vanilla, 1/2 teaspoon cinnamon and applesauce into a mixing bowl. If you didn't make your own applesauce, add in one tablespoon melted coconut oil. With an electric mixer, mix at low speed until all ingredients are fully incorporated.

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.

To ensure there are no lumps, sift flour.

Begin by adding half of the coconut flour into the ingredients. Blend until well mixed and allow to sit for 2 minutes. Add remaining coconut flour to achieve a thick batter. It's better to add flour in small amounts until you find the correct texture than to compensate by adding more liquids and fats.

The batter for this loaf will be soft and fluffy in texture.

Remove 1/2 cup of batter from the bowl and mix in with the honey and cinnamon mixture. Set aside.

To the remaining batter, add baking soda and mix quickly and completely.

Add apple cider vinegar and mix together quickly.

Place one cup of batter into the loaf pan and spread out evenly using a spoon or spatula spreader. Spoon half of the cinnamon/honey mixture over the batter.

Pour the remaining batter over the top of the cinnamon mixture and spread evenly to the sides. Pour the remainder of the cinnamon mixture on top and swirl with a knife.

Place immediately into a preheated oven. Bake 45 minutes. Loaf will look nicely brown on top, firm on the sides but may be still slightly squishy at the center. If so, lightly cover with a tent of aluminum foil and bake 10 more minutes.

At this point if the top still feels slightly squishy, turn off the oven and leave the loaf for 5 or 10 more minutes. This will usually allow the loaf to finish baking fully.

*The loaf pan I used was metal and measured 8.5″ x 4.5″ x 2.5. This is one available from Amazon that is the size I used: Norpro Stainless Steel 8.5 Inch Loaf Pan (Amazon affiliate link)

This post was included at Gluten Free Easily's Wednesday Hop on May 21, 2014.

Are you new to baking with coconut flour? Discover how to use this super food with my bestselling e-book Baking with Coconut Flour!

Sandwich Bread Coconut Flour Grain-Free

Baking with Coconut Flour

5.0 from 1 reviews
Cinnamon Swirl Bread Grain-Free
Author: 
Recipe type: Grain-Free Bread
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Slightly sweet with just a hint of cinnamon. Delicious with nut better and fruit preserves, slathered with butter or best yet a mixture of butter, honey and cinnamon.
Ingredients
  • 7 large whole eggs
  • ⅓ cup honey + 2 tablespoons honey - divided use
  • ½ teaspoon sea salt
  • 2 teaspoons vanilla
  • 1 - ½ teaspoon cinnamon - divided use
  • ½ cup coconut flour, packed
  • ½ cup applesauce (or make your own using one apple)
  • 1 tablespoon coconut oil
  • ½ teaspoon baking soda
  • 2 teaspoons apple cider vinegar
Instructions
  1. Preheat oven to 325°F. Be sure oven is preheated to the correct temperature before placing the loaf in the oven.
  2. Grease a loaf pan* and line with parchment paper for complete ease in removal of loaf when done.
  3. If you are making your own applesauce, peel and core one apple, I used a Red Delicious. Dice into small pieces and place in a small saucepan with 1 tablespoon coconut oil and ¼ cup water.
  4. Bring to a boil and simmer for five minutes. Turn off heat and allow to sit covered for ten minutes. The apples should be very soft. Mash with a fork or potato masher. Measure out ½ cup for the recipe.
  5. Measure out 2 tablespoons honey and place in a small bowl with 1 teaspoon cinnamon. Mix well. Set aside.
  6. Place eggs, honey, sea salt, vanilla, ½ teaspoon cinnamon and applesauce into a mixing bowl. If you didn't make your own applesauce, add in one tablespoon melted coconut oil. With an electric mixer, mix at low speed until all ingredients are fully incorporated.
  7. 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.
  8. To ensure there are no lumps, sift flour.
  9. Begin by adding half of the coconut flour into the ingredients. Blend until well mixed and allow to sit for 2 minutes. Add remaining coconut flour to achieve a thick batter. It's better to add flour in small amounts until you find the correct texture than to compensate by adding more liquids and fats.
  10. The batter for this loaf will be soft and fluffy in texture.
  11. Remove ½ cup of batter from the bowl and mix in with the honey and cinnamon mixture. Set aside.
  12. To the remaining batter, add baking soda and mix quickly and completely.
  13. Add apple cider vinegar and mix together quickly.
  14. Place one cup of batter into the loaf pan and spread out evenly using a spoon or spatula spreader. Spoon half of the cinnamon/honey mixture over the batter.
  15. Pour the remaining batter over the top of the cinnamon mixture and spread evenly to the sides. Pour the remainder of the cinnamon mixture on top and swirl with a knife.
  16. Place immediately into a preheated oven. Bake 45 minutes. Loaf will look nicely brown on top, firm on the sides but may be still slightly squishy at the center. If so, lightly cover with a tent of aluminum foil and bake 10 more minutes.
  17. At this point if the top still feels slightly squishy, turn off the oven and leave the loaf for 5 or 10 more minutes. This will usually allow the loaf to finish baking fully.
Notes
*The loaf pan I used was metal and measured 8.5" x 4.5" x 2.5.
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.

Pumpkin Bread Gluten/Grain/Dairy/Sugar-Free GAPS Friendly

It's getting to be that time of the year and we're beginning to be bombarded by pumpkin [affiliate link] this and pumpkin that. Pumpkin pies, pumpkin lattes, pumpkin ice cream smoothies, pumpkin bread. Since you're doing GAPS, does that mean you have to be left out? No! This pumpkin bread is my answer to your cravings. I taste tested this recipe at my job and the overwhelming response was “Oh, this is so moist!”

It was so delicious I ate nearly half of it before I banned it to the refrigerator so that I could take it to work and share with everyone.

Please note that I list name brands because I want you to know exactly what products I used in case your recipe doesn't turn out exactly the same it could be due to using a different brand. For example, I find that Tropical Traditions coconut flour [affiliate link] seems to be more finely ground, more like flour, than other brands, and it is also moister, depending on how long I've had it. If first learned about flour and aging and moistness and dryness with regular wheat flour when making flour tortillas. The recipe would use more water depending on how dry the flour had become. I notice the same with coconut flour [affiliate link]. When I first get it from Tropical Traditions, it clumps and has a smooth moist quality to it. If I keep it tightly sealed and in the freezer, it maintains this moist quality. However, if I happen to leave the bag open and sitting on the counter a few days, it will dry out. Coconut flour requires a lot of liquid ingredients to start with, and if the product is more dry, the recipe can turn out dramatically different. I used the honey from Tropical Traditions as well, and it is so thick and smooth and creamy I wonder if it is sweeter than typical honey. At any rate, I'm very pleased that this fairly large loaf only contains 1/2 cup of honey.

Once mixed, the batter for this recipe is somewhat like cookie dough, but a bit more fluffy in texture.

By the way, I learned several years ago that most canned pumpkin is actually butternut squash! Feel free to use pumpkin or any winter squash in this recipe. You can find an easy to print recipe format at the bottom of this post.

Wet Ingredients:
1-3/4 cup baked cooled butternut squash (or pumpkin, or winter squash)
½ cup Tropical Traditions coconut oil, melted*
½ cup Tropical Traditions raw, organic honey*
6 whole large eggs
1 cup carrots, peeled, shredded and riced (3 large carrots)

Dry Ingredients:
1 cup Tropical Traditions coconut flour*
1 teaspoon sea salt [affiliate link]
1 teaspoon baking soda [affiliate link]**
1 teaspoon ground cinnamon [affiliate link]
1/2 teaspoon ground nutmeg [affiliate link]
1/8 teaspoon ground allspice [affiliate link]
1/8 teaspoon ground cloves [affiliate link]

The winter squash should be baked ahead of time. Remove stem from squash, cut in half. Remove seeds and strings using a melon baller. Lie face down in a large flat casserole dish and bake at 350°F until fork tender. This will take about 30 minutes. Scrape the flesh from the skin and cool. At this point I like to portion into one cup amounts and freeze for later use.

Preheat oven to 325°F.

Grease a glass loaf pan (I used this one: Pyrex 213 Glass 1.5 Quart Loaf Bakeware Dish – 8 1/2 inches x 4 1/2 inches x 2 1/2 inches) and line with Unbleached Parchment Paper. Lightly grease the parchment paper. This makes removing the loaf simple and ensures that it will remain intact.

The ingredients in this recipe will blend together best if everything is at room temperature; otherwise, the coconut oil [affiliate link] may clump.

In a large mixing bowl place squash, 1/2 cup coconut oil, 1/2 cup honey and eggs. Using a mixer, whip until all ingredients are mixed together thoroughly.

Peel 3 carrots. Shred and place in food processor, pulsing until the carrots are in very small pieces, similar to rice. Add the raw carrots to the wet ingredients.

In one bowl place all the dry ingredients. Mix together with a whisk so that the spices are mixed throughout.

Add dry ingredients to the wet ingredients, using your mixer blend together until thoroughly mixed. The mixture will thicken as the coconut flour absorbs the fluids.

Allow to set for 5 minutes.

Spoon the thick batter into the loaf pan and smooth the top. Ideally your batter fills the loaf pan right to the top, it will rise just a small amount, about 1/2″.

Bake for 1 hour and 10 minutes or until browned on top and a toothpick inserted comes out clean.

I also used my thermometer to test for doneness and the outer wall of the loaf was at 209°F while the middle was at 190°F.

Allow to rest about 10 minutes before carefully removing to a cooling rack.

*Remember, if you have never ordered from Tropical Traditions before and order by clicking on any of my Tropical Traditions links, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you. Thank you for thinking of me!
**Baking soda, as long as it is pure bicarbonate of soda is approved for GAPS in baking according to Dr. Natasha Campbell-McBride's revised version of her book Gut and Psychology Syndrome.
Here are my other pumpkin recipes:
Here are some other GAPS Friendly pumpkin recipes from my fellow bloggers in the Nourished Living Network:

This post has been included at GAPS Friendly Friday #15 at The Liberated Kitchen.

This recipe has been included at Fat Tuesday.

5.0 from 1 reviews
Recipe: Pumpkin Bread Gluten/Grain/Dairy/Sugar-Free GAPS Friendly
Author: 
Recipe type: Breads
Cuisine: Seasonal Fall
Prep time: 
Cook time: 
Total time: 
 
This pumpkin bread has pretty little orange speckles from the carrots and is moist and delicious!
Ingredients
  • Wet Ingredients:
  • 1-3/4 cup baked cooled butternut squash (or pumpkin, or winter squash)
  • ½ cup Tropical Traditions coconut oil, melted
  • ½ cup Tropical Traditions raw, organic honey
  • 6 whole large eggs
  • 1 cup carrots, peeled, shredded and riced (3 large carrots)
  • Dry Ingredients:
  • 1 cup Tropical Traditions coconut flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
Instructions
  1. The winter squash should be baked ahead of time. Remove stem from squash, cut in half. Remove seeds and strings using a melon baller. Lie face down in a large flat casserole dish and bake at 350°F until fork tender. This will take about 30 minutes. Scrape the flesh from the skin and cool. At this point I like to portion into one cup amounts and freeze for later use.
  2. Preheat oven to 325°F.
  3. Grease a glass loaf pan 8.5" x 4.5" x 2.5" (1.5 quart), and line with parchment paper. Lightly grease the parchment paper. This makes removing the loaf simple and ensures that it will remain intact.
  4. The ingredients in this recipe will blend together best if everything is at room temperature; otherwise, the coconut oil may clump.
  5. In a large mixing bowl place squash, ½ cup coconut oil, ½ cup honey and eggs. Using a mixer, whip until all ingredients are mixed together thoroughly.
  6. Peel 3 carrots. Shred and place in food processor, pulsing until the carrots are in very small pieces, similar to rice. Add the carrots to the wet ingredients.
  7. In one bowl place all the dry ingredients. Mix together with a whisk so that the spices are mixed throughout.
  8. Add dry ingredients to the wet ingredients, using your mixer blend together until thoroughly mixed. The mixture will thicken as the coconut flour absorbs the fluids.
  9. Allow to set for 5 minutes.
  10. Spoon the thick batter into the loaf pan and smooth the top. Ideally your batter fills the loaf pan right to the top, it will rise just a small amount, about ½".
  11. Bake for 1 hour and 10 minutes or until browned on top and a toothpick inserted comes out clean.
  12. I also used my thermometer to test for doneness and the outer wall of the loaf was at 209°F while the middle was at 190°F.
  13. Allow to rest about 10 minutes before carefully removing to a cooling rack.

Save

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 2 Pumpkin Treats.

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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.

Bacon Muffins

Bacon Muffins Gluten-Free Dairy-Free Made with Coconut Flour

Bacon Muffins

Everyone loves bacon. Have you ever met anyone that doesn't? There are even entire Pinterest boards devoted to bacon, I even have one of my own. These muffins are moist and taste like bacon! They would be great with any meal, and would be especially delicious under gravy.

Bacon Muffins

Steam cauliflower well above water level until fork tender – you don't want the cauliflower to swim in the boiling water as it will absorb too much liquid and be too wet for the batter. Remove and blend using a food processor, Magic Bullet [affiliate link] or stick blender until pureed.

Peel the zucchini, and shred it. Measure one cup of the zucchini shreds, place in a cotton kitchen towel and squeeze the liquid out.

Dice the bacon into small squares.

Insert cupcake papers into muffin tin, or grease and flour using coconut flour.

Preheat oven to 350°F.

To a large mixing bowl add the four eggs, coconut flour, bacon grease, pureed cauliflower and salt. Mix with a whisk or hand mixer for one minute until well blended.

Allow to sit one minute so that coconut flour can absorb the fluids.

Add bacon and zucchini into the batter, mix thoroughly with a spoon.

At the very end, add in the baking soda and mix just until it is well mixed into the batter.

Drop spoonfuls of batter into the muffin tins.

Bake 25 minutes, or until a toothpick inserted in the middle comes out clean.

**Remember, if you have never ordered from Tropical Traditions before and order by 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!

Diced Bacon

Coconut Flour, Eggs, Pureed Califlower, Bacon and Zucchini Squash

Bacon Muffins batter

Bacon Muffins batter

Bacon Muffins

Bacon Muffins

Bacon Muffins

Recipe: Bacon Muffins Gluten-Free Dairy-Free Made with Coconut Flour
Author: 
Recipe type: Bread
Cook time: 
Total time: 
Serves: 12
 
These bacon muffins are great at any meal.
Ingredients
  • 4 whole eggs
  • ½ cup Tropical Traditions coconut flour [affiliate link]
  • ⅓ cup bacon grease, liquid state
  • 1-1/2 cup steamed cauliflower, pureed (about 1 small head of cauliflower)
  • ½ teaspoon salt
  • 1 cup zucchini squash, peeled, shredded and squeezed (1 medium zucchini)
  • 4 slices thick bacon, fried and diced
  • 1 teaspoon baking soda
Instructions
  1. Steam cauliflower well above water level until fork tender - you don't want the cauliflower to swim in the boiling water as it will absorb too much liquid and be too wet for the batter. Remove and blend using a food processor, Magic Bullet or stick blender until pureed.
  2. Peel the zucchini, and shred it. Measure one cup of the zucchini shreds, place in a cotton kitchen towel and squeeze the liquid out.
  3. Dice the bacon into small squares.
  4. Insert cupcake papers into muffin tin, or grease and flour using coconut flour.
  5. Preheat oven to 350°F.
  6. To a large mixing bowl add the four eggs, coconut flour, bacon grease, pureed cauliflower and salt. Mix with a whisk or hand mixer for one minute until well blended.
  7. Allow to sit one minute so that coconut flour can absorb the fluids.
  8. Add bacon and zucchini into the batter, mix thoroughly with a spoon.
  9. At the very end, add in the baking soda and mix just until it is well mixed into the batter.
  10. Drop spoonfuls of batter into the muffin tins.
  11. Bake 25 minutes, or until a toothpick inserted in the middle comes out clean.

 

 

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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.

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 Walnut Muffins Made with Coconut Flour

Banana Walnut Muffins Made With Coconut Flour

Banana Walnut Muffins Made with Coconut Flour

When I used to eat gluten and grains, one of my favorite muffins was Banana Nut. My sister is the one that found the recipe and over the years I have made them dozens of times. The original recipe is from the La Leche League's Whole Foods for the Whole Family. I have been experimenting with coconut flour [affiliate link] and I decided to try converting this recipe. These are light and fluffy and very delicious. They would probably work well in a loaf pan but of course you would need to increase the baking time.

I ordered some Tropical Traditions coconut flour [affiliate link], to see how it compares to Bob's Red Mill. I don't see a lot of difference, but Tropical Traditions seems smoother and moister than Bob's.

Remember, if you have never ordered from Tropical Traditions before and order by 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!

Preheat oven to 350°F.

Place cupcake papers into muffin tins, or grease liberally and dust using coconut flour.

Chop walnuts into small pieces.

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 and baking soda.

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. Add walnuts and stir by hand.

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

This recipe shared at Fat Tuesday. These muffins were also featured at Coconut Recipes.

This recipe was slightly altered on Saturday, November 24th, 2012.

Recipe: Banana Walnut Muffins Coconut Flour
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These light and fluffy banana nut muffins can be eaten with breakfast or served as dessert.
Ingredients
  • ½ cup coconut flour, Tropical Traditions brand
  • 1 cup bananas, mashed
  • ⅓ cup melted Tropical Traditions Gold Label Organic Virgin Coconut Oil
  • ½ cup honey
  • 3 whole eggs
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • 2 teaspoons apple cider vinegar
  • ½ cup walnuts, chopped
Instructions
  1. Preheat oven to 350°F.
  2. Place cupcake papers into muffin tins, or grease liberally and dust using coconut flour.
  3. Chop walnuts into small pieces.
  4. In a mixing bowl, mash bananas until creamy, stir in honey.
  5. Melt coconut oil and whisk in with bananas and honey.
  6. Add eggs and blend using a hand mixer or whisk.
  7. Add salt and baking soda.
  8. 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.
  9. 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.
  10. 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.
  11. Add vinegar to batter and blend quickly.
  12. Add walnuts and stir by hand.
  13. Fill 12 cupcake forms (slightly under filled). Bake for 25 minutes or until lightly browned on top and a toothpick inserted comes out clean.
Notes
This recipe was slightly altered on November 24th, 2012 to include 2 teaspoons of vinegar and there was a modification in the wording of the recipe regarding the coconut flour.

 

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.

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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.

Gluten Free and Grain Free Pretzels

Pretzels Gluten-Free and Grain-Free

Gluten Free and Grain Free Pretzels

My oldest son Matthew, who turns 25 today, requested pretzels as part of his birthday meal. It's been a long, slow struggle to get him off gluten and grains and eating full GAPS. If I had my way, when I started GAPS in December 2009, Matt would have also. I managed to remove pasta and dairy from his diet at that time, but my husband has been reluctant to take all of Matt's favorite foods from him so slowly I have been removing one more thing. As I've been learning more about my own health issues I've realized how important it is for Matt to be completely off grains and gluten. For one thing, he has had alopecia since the age of 2-1/2, and I've learned that alopecia is actually an autoimmune disorder. This alone indicates that he needs to be eating gluten-free, and some authorities believe dairy products should be completely eliminated as well. Finding the pizza crust to fit this criteria last weekend was wonderful because we have really missed having pizza.

On Saturday morning, I woke up to find my husband and youngest son trying to figure out what Matt was saying. Matt was drawing the third pree-zoh when I walked out of my bedroom and I started guessing. He said you eat these pree-zohs with butter and salt, and one of the drawings looked like an artichoke but that was wrong. Finally after much guessing, I figured it out. Go Mom! PRETZELS!!

And then the search was one to find a way to make pretzels for his birthday. I asked on Facebook and several of my fans gave me recipes and I checked them all out but didn't find one that appealed, so I went searching on my own. I found a recipe for a Soft Cinnamon [affiliate link] Pretzel (It is no longer available on the internet). Nowhere near what I was looking for, but this seemed to be the one. I know it's a little bit superstitious of me but you know when you get that feeling, “This is the one” then you gotta go with it. Matt has never had a soft pretzel, only the smaller, crunchy ones, and I knew he would be disgusted with me if the pretzels were soft, sweet or tasted like cinnamon! And so inspired by that recipe above, here is my recipe for pretzels.

Beat 2 eggs, set aside. Add the almond flour, salt and butter together and mix well. Into this mixture, pour and mix the beaten eggs. You should have a very wet dough. Add in one tablespoon of coconut flour and mix in well. Allow to sit for about a minute as the coconut flour takes a bit of time to absorb. You are looking for a dough that can be easily kneaded, yet will not stick to your hands. Add a second tablespoon of coconut flour, looking for this play-doh like texture. I had to add a third tablespoon to get the desired texture.

Let the dough rest for five minutes. Preheat oven to 350°F. Liberally grease a cookie sheet.

Take a hunk of dough about half the size of a golf ball, and use your mad childhood Play-Doh skills to roll the dough under your hands into a long skinny pencil about the length of a pencil.

Once you have a piece of dough this size, continue to roll it thinner and thinner until it is about twice as long.

Pretzel Dough About the Size of a Pen

You will need a piece of dough that is at least 11″ in length to make a small-sized pretzel which is 1-3/4″ tall and 2-1/2″ in width.

You will need a piece of dough that is at least 14″ in length to make a large sized pretzel which is 2-1/2″ tall and 3″ in width.

Pretzel Specifications

Carefully lift the long skinny piece of dough to the cookie sheet. Twist it carefully into the shape of a pretzel – I learned this is easier said than done!

Place the pretzels in the oven and bake for 10 minutes. Beat the remaining egg and add 1 teaspoon water.

Remove the pretzels from the oven. Turn the oven up to 400°F.

Turn all of the pretzels over and you will see the bottom is nicely browned. This is actually the top of your pretzel! Lightly brush with the beaten egg and sprinkle with coarse salt.

Return to the oven for 5 minutes.

This recipe made 12 smaller sized pretzels and 4 larger sized pretzels. You should be able to yield 18 smaller pretzels from this recipe. The recipe in printable format is below.

This post was included at Fat Tuesday.

 

Pretzels Gluten-Free and Grain-Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 3 Pretzels each
 
These gluten-free and grain-free pretzels are a pretty close substitute for real pretzels. Not quite as crunchy as wheat flour.
Ingredients
  • 2 eggs
  • 1-1/2 cup blanched almond flour
  • ½ tsp. salt
  • 1 Tablespoon room temperature butter
  • 2-3 Tablespoons coconut flour
  • 1 egg and 1 tsp. water for brushing onto the pretzels
Instructions
  1. Beat 2 eggs, set aside.
  2. Add the almond flour, salt and butter together and mix well.
  3. Into this mixture, pour and mix the beaten eggs. You should have a very wet dough.
  4. Add in one tablespoon of coconut flour and mix in well. Allow for about a minute as the coconut flour takes a bit of time to absorb. You are looking for a dough that can be easily kneaded, yet will not stick to your hands.
  5. Add tablespoon of coconut flour, looking for this play-doh like texture. I had to add a third tablespoon to get the desired texture.
  6. Let the dough rest for five minutes.
  7. Preheat oven to 350°F.
  8. Liberally grease a cookie sheet.
  9. Take a small piece of dough and begin rolling into a long skinny pencil-shape.
  10. You will need a piece of dough that is at least 11" in length to make a small-sized pretzel which is 1-3/4" tall and 2-1/2" in width.
  11. You will need a piece of dough that is at least 14" in length to make a large sized pretzel which is 2-1/2" tall and 3" in width.
  12. Carefully remove the long thin piece of dough to the greased cookie sheet and twist into a pretzel shape.
  13. Press lightly on the twists and where the pretzel connects at the bottom.
  14. The dough is delicate but can be pressed back together easily.
  15. Bake for 10 minutes, remove from oven. The bottom of the pretzel should be nicely browned.
  16. Turn oven up to 400°F.
  17. Beat the remaining egg, adding 1 teaspoon water.
  18. Turn the pretzels upside down and brush the bottom ( side which is actually the top side - the prettier looking side of the pretzel) with the beaten egg.
  19. Lightly sprinkle with coarse salt.
  20. Return to the oven for 5 minutes.
Notes
Please note the brands of almond flour and coconut flour that I have used. I have found that coconut flour behaves differently from one brand to the next so your results may vary if you use brands other than the ones I have.
This batch made 12 smaller sized pretzels and 4 larger sized. If you made all smaller pretzel you should yield 18.

 

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.

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.

Squash Pancakes

Squash Pancakes Video Tutorial

Squash Pancakes

One of my readers, “Desperate” asked if I could share a video or further explain how to make these squash pancakes. And so, here is a video tutorial for making squash pancakes (my original post is here). These include coconut milk [affiliate link], which I do not recall at the moment if coconut milk is allowed during Introduction, but I hope you will find these video tutorials helpful in preparing these pancakes. I've split the tutorial into three videos, so if you want to see how to make the batter, or cook the pancakes you can go directly to that section.

Part 1 of 3 – Making the batter

Part 2 of 3 – Cooking the Pancakes

There is an example in Part 2 of what happens if you try to flip the pancake too soon.

Part 3 of 3 is just a bunch of pancake making going on. About 13 minutes worth, which is 5 or 6 pancakes since each one takes about two minutes to cook.

Squash Pancakes

Place the squash (in the video tutorial I used pumpkin [affiliate link]), peanut butter, coconut milk, cinnamon and egg yolks (reserving the egg whites for later) in your blender (or you may use a stick blender). Blend until thoroughly mixed. I had to pulse a few times, stop the blender and mix the ingredients, pulse again and stop, in order to get everything blended up.

Use a mixer to beat the egg whites until they are stiff and hold a peak.

Begin heating a skillet or griddle medium heat. Place butter, lard or your favorite GAPS friendly fat into the skillet and let it get bubbly.

Fold the egg whites into the batter carefully.

When the skillet is hot, drop about two tablespoons of batter into the skillet (in the videos I used a 1/3 cup measurement which made a larger pancake. Using only two tablespoons will result in smaller pancakes which will be easier to flip if you are new to making these).

When making pancakes, I start with the stove at medium heat (my stove goes from 1 to 10, with 5 being right in the middle and I call that medium heat) and drop batter by the tablespoon. The first batch will help me know if I need to lower the heat, or lessen the amount of batter. By the third or fourth batch I had to lower the heat down to 3 and a half.

Two tablespoons of batter renders 3″ pancakes. In the videos I used 1/3 cup and the pancakes were 4″ to 5″ in diameter.

I hope this helps.

Squash Pancakes

This recipe shared at Fat Tuesday.

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.