Category Archives: Cake

Strawberry Apple Cobbler (Sponge Pudding) Grain-Free Gluten-Free

 

Strawberry Apple Sponge Cake Cobbler

A couple of years ago one of my subscribers on my Baking with Coconut Flour e-book newsletter took me up on my offer to share a recipe she had converted using my e-book Mastering the Art of Baking with Coconut Flour [affiliate link]. Her name is Toni Imms and she lives in Australia. You can see her recipe and my GAPS legal tweaks here: Apricot Sponge Pudding

Toni said that she believes her recipe was originally from England, and when she did the conversion from wheat to coconut flour, she told me:

“The recipe is a family favourite and they like the coconut flour version just as much as the wheat one.”

I've been wanting to try some different varieties, and since strawberries were on sale, and I had apples in the fridge, this was the combination I decided to try. This also contains dates and pecans [affiliate link]. It is really delicious!! And it fully GAPS legal. It is amazing to me what delicious desserts we can have while on GAPS.

Strawberry Apple Sponge Pudding

Fruit

Topping

  1. Grease an 8″x 8″ casserole dish liberally with butter.
  2. Add the strawberries, apples, dates, pecans, cinnamon and honey [affiliate link] to a medium sized heavy bottomed pot or skillet.
  3. Cook on medium heat until the fruit softens and the apple slices can be cut easily with a fork. This will take about 30 minutes.
  4. Allow to simmer on very low heat to thicken up slightly.
  5. Spoon fruit into the casserole dish.
  6. Preheat oven to 350°F.
  7. Place coconut oil [affiliate link], eggs [affiliate link], honey, vanilla [affiliate link] extract into a mixing bowl.
  8. Use a whisk or hand mixer to thoroughly mix.
  9. Sift coconut flour and baking soda [affiliate link] and whisk into the liquid ingredients.
  10. Add apple cider vinegar and mix quickly.
  11. Spoon batter over fruit., you'll need to do this one spoonful at a time and carefully spread the batter over the top so that it covers all the fruit.
  12. Bake for 25-30 minutes or until toothpick inserted in the middle comes out clean.

Strawberry Apple Sponge Cobbler

Strawberry Apple Cobbler (Sponge Pudding) Grain-Free Gluten-Free
Author: 
 
Ingredients
  • Fruit
  • 1 pound fresh strawberries, hulled and sliced
  • 1 pound Granny Smith apples, peeled, cored, sliced
  • 6 Medjool dates, pitted and sliced into strips
  • ½ cup pecans, chopped coarsely
  • 1 teaspoon cinnamon
  • ¼ cup honey (sweeten to taste)
  • Topping
  • 3 tablespoons coconut oil
  • 3 eggs
  • ⅓ cup honey
  • 2 teaspoon vanilla extract
  • 6 tablespoons coconut flour, packed
  • ½ teaspoon baking soda
  • 2 teaspoons apple cider vinegar
Instructions
  1. Grease an 8"x 8" casserole dish liberally with butter.
  2. Add the strawberries, apples, dates, pecans, cinnamon and honey to a medium sized heavy bottomed pot or skillet.
  3. Cook on medium heat until the fruit softens and the apple slices can be cut easily with a fork. This will take about 30 minutes.
  4. Allow to simmer on very low heat to thicken up slightly.
  5. Spoon fruit into the casserole dish.
  6. Preheat oven to 350°F.
  7. Place coconut oil, eggs, honey, vanilla extract into a mixing bowl.
  8. Use a whisk or hand mixer to thoroughly mix.
  9. Sift coconut flour and baking soda and whisk into the liquid ingredients.
  10. Add apple cider vinegar and mix quickly.
  11. Spoon batter over fruit., you'll need to do this one spoonful at a time and carefully spread the batter over the top so that it covers all the fruit.
  12. Bake for 25-30 minutes or until toothpick inserted in the middle comes out clean.

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

Sandwich Bread Coconut Flour Grain-Free

 

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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.

Chocolate Cupcakes with Chocolate Buttercream Frosting

Chocolate Cupcakes with Chocolate Buttercream Frosting

Chocolate Cupcakes with Chocolate Buttercream Frosting

Too much dessert going on around here. I'm gaining weight and I'm not the least bit happy about it! I just keep getting all these fun doodads to use in the kitchen and coming up with so many fun creative recipes and can't help but want to test them out.

And here's the thing… it's abundantly clear to me that I'm feeling good when I'm churning out creations in the kitchen. So it's not all bad. I just have to use a little more discipline and utilize my Supreme Taste Testers more often (my awesome coworkers).

For this batch, I used the Cuisipro Cupcake Corer (Amazon Affiliate Link) create a hole in the top of the cupcake. It works great!!

Cupcake Corer by Cuisinart

Chocolate Cupcakes with Chocolate Buttercream Frosting

My husband is the chocolate lover in our home and he loved these.

Without further ado, here's the recipe.

Chocolate Cupcakes

  1. Preheat oven to 350°F. Be sure oven is preheated to the correct temperature.
  2. If you don’t have the silicone baking cups, grease the cupcake tins well and dust with coconut flour [affiliate link].
  3. If you do have the silicone baking cups, very lightly grease them with butter or coconut.
  4. In a large mixing bowl, combine eggs, banana, coconut oil [affiliate link], honey [affiliate link], cinnamon, vanilla [affiliate link] and baking soda.
  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. 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.
  9. Allow to sit for 2 minutes to allow the coconut flour to absorb liquids. The batter for this loaf will be somewhat thick, but still easy to mix with a spoon.
  10. Spoon batter immediately into cupcake tin.
  11. Place in a preheated oven. Bake 35 minutes.
  12. Cupcakes will feel firm to the touch when done.

Chocolate Buttercream Frosting (makes about 2-1/2 cups, perfect for one batch of cupcakes)

  • 1 egg + 1 egg yolk at room temperature
  • 6 tablespoons honey*
  • 1/2 pound unsalted butter at room temperature
  • 1 tablespoon vanilla
  • 6 tablespoons cocoa powder
  1. Remove butter from wrappers and place in a bowl nearby so it’s ready for when you need it. Have a spoon handy as well.
  2. Beat eggs and yolks until they are forming soft peaks (this is best accomplished by using a stand mixer. While the eggs are beating, heat honey to 240°F in a heavy bottomed saucepan over medium heat. Try to use a pan that has a lip on the edge as I find that easier to hold in place while pouring the honey slowly into the eggs.
  3. I also like to use a digital thermometer that has a probe. I set it to sound an alarm at 238°F so that I can attend to it and watch for it to reach 240°F so I can take the pan off the burner immediately.
  4. With mixer on medium high setting, dribble the honey down the edge (now you’ll see why the pan with the lip comes in handy) of the mixer bowl. The reason you want to dribble the honey on the edge of the bowl is because it will cool just slightly which will keep the eggs from curdling. The eggs will be slightly cooked from the hot honey but not enough to pasteurize them so if you are worried about raw eggs, be sure to use eggs from a farmer you trust.
  5. Once all the honey is dribbled into the mixture, continue to beat until the egg and honey has cooled to room temperature.
  6. With the mixer on a medium setting, add butter one spoonful (about two tablespoons) at a time.
  7. The mixture will turn soupy, but just keep adding butter in one spoonful at a time and as you near the last spoonfuls the mixture will emulsify into buttercream frosting!
  8. Add vanilla and mix well. Add the cocoa powder, mix well. Once the cupcakes have completely cooled, use take a sharp knife and cut a circle in the middle of the cupcake (or use the Cuisipro Cupcake Corer [Amazon Affiliate Link]). Use the tip of the knife to dig out the center, leaving the bottom of the cupcake intact. Pipe frosting into the center of the cupcake, then decorate the top of the cupcake.
  9. Crumble the cupcake inserts and sprinkle over the top of the piped on frosting for decoration!

The frosting will be enough for one dozen cupcakes.

FYI, regarding the frosting, I recently invested in these disposable pastry bags (Amazon Affiliate Link) (I know, I know… disposable? But my “permanent” frosting bag is so hard to clean, seems to have mold in the crease where it's sewn together and I decided this box would last me practically forever so I went for it.).

The really cool thing is you can just drop your tip into the bag and it fits totally snug. Much better than using a sandwich bag, which is what I was doing.

I also used Ateco #828 Star Pastry Decorating Tip (Amazon Affiliate Link to pipe the frosting into the core of the cupcake, and then piped seven flowers on top, six around the edges and one in the center.

Did you enter for your chance to win one of the sets of the silicone cupcake liners and a copy of my e-book Baking with Coconut Flour? In progress now until November 22nd, 2014.

Silicone Cupcake Liners

Did you miss the Pumpkin Spice Cupcakes with the Pumpkin Spice Buttercream Frosting?

Pumpkin Spice Cupcakes

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.

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 Spice Cupcakes

(Copycat) Pumpkin Cupcakes with Pumpkin Spice Buttercream Frosting

Pumpkin Spice Cupcakes with Pumpkin Spice Buttercream Frosting

I see delicious food everywhere. The really awesome thing is even though I “can't have it” the chances are pretty high that I can actually recreate it and make it into something I can have, plus it will actually be healthy and made from real food!

Please be aware that this post contains affiliate links to Amazon and Tropical Traditions. Tropical Traditions links indicated by an asterisk (*). If you are a new to Tropical Traditions and purchase after clicking through one of my links, I will receive a discount coupon and you will receive a copy of their book Virgin Coconut Oil: How It Has Changed Lives and How It Can Change Yours.

The latest inspiration comes from Duncan Hines. Right now they have a box mix called Limited Edition Decadent Pumpkin Spice Cupcakes (Amazon Affiliate Link). On the box you see a cupcake split down the middle with frosting in the center of the cupcake.

I knew I had to recreate these cupcakes. But of course my recipe is GAPS legal and surprise, surprise, my frosting isn't orange. And, mine don't look exactly like the cupcakes on the Duncan Hines box. However, I can assure you these did turn out amazingly delicious!

I am so fortunate to have willing taste testers at my job. These cupcakes were devoured within minutes! Several people commented that the frosting was amazing and they loved that it was so fluffy and lightly sweet. My boss insisted that I bring these cupcakes to work at our yearly staff potluck in December so I am planning on making two dozen.

By the way, these freeze perfectly and once thawed you would never know they were frozen. Be sure to let them completely come to room temperature or the frosting will be hard, instead of fluffy and soft.

This recipe makes 1 dozen cupcakes. I highly recommend using silicone baking cups, they are fabulous and magical! In the past, cupcakes made with paper cupcake inserts were a huge disaster, with a good portion of the muffin or cupcakes glued to the paper, but these cupcakes slid right out of the silicone inserts. Awesome! Less food waste! I am totally sold on these!

Pumpkin Spice Cupcakes

  1. Preheat oven to 325°F. Be sure oven is preheated to the correct temperature.
  2. If you don't have the silicone baking cups, grease the cupcake tins well and dust with coconut flour [affiliate link].
  3. If you do have the silicone baking cups, very lightly grease them with butter or coconut.
  4. In a large mixing bowl, combine eggs, squash, coconut oil [affiliate link], honey [affiliate link], cinnamon [affiliate link], ginger [affiliate link], cloves [affiliate link], nutmeg [affiliate link], vanilla [affiliate link] and baking soda [affiliate link].
  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. 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.
  9. Allow to sit for 2 minutes to allow the coconut flour to absorb liquids. The batter for this loaf will be somewhat thick, but still easy to mix with a spoon.
  10. Add apple cider vinegar and mix together quickly.
  11. Spoon batter immediately into cupcake tin.
  12. Place in a preheated oven. Bake 20-35 minutes.
  13. Cupcakes will feel firm to the touch when done.

For this batch, I simply used a knife to carve out a hole in the middle of the cupcake. It worked out great, but for future batches I've invested in this Cuisipro Cupcake Corer. It is on its way from Amazon so I'll let you know what I think of it as soon as I get a chance to try it!

Watch the video above if you are interested in a demonstration of the process of making buttercream frosting.

Pumpkin Spice Buttercream Frosting

Makes about 2-12 cups

 

  1. Remove butter from wrappers and place in a bowl nearby so it's ready for when you need it. Have a spoon handy as well.
  2. Measure out the spices and place in a bowl nearby. Beat eggs and yolks until they are forming soft peaks (this is best accomplished by using a stand mixer. While the eggs are beating, heat honey to 240°F in a heavy bottomed saucepan over medium heat. Try to use a pan that has a lip on the edge as I find that easier to hold in place while pouring the honey slowly into the eggs.
  3. I also like to use a digital thermometer that has a probe. I set it to sound an alarm at 238°F so that I can attend to it and watch for it to reach 240°F so I can take the pan off the burner immediately.
  4. With mixer on medium high setting, dribble the honey down the edge (now you'll see why the pan with the lip comes in handy) of the mixer bowl. The reason you want to dribble the honey on the edge of the bowl is because it will cool just slightly which will keep the eggs from curdling. The eggs will be slightly cooked from the hot honey but not enough to pasteurize them so if you are worried about raw eggs, be sure to use eggs from a farmer you trust.
  5. Once all the honey is dribbled into the mixture, continue to beat until the egg and honey has cooled to room temperature. I've made the mistake of adding the butter too soon, it will just melt in the hot eggs and honey and will never emulsify without some fast action from someone who really knows what they are doing.[My son cooked in a commercial kitchen when he was a teenager and the time I almost ruined the buttercream frosting he knew to quickly add pieces of cold butter].
  6. With the mixer on a medium setting, add butter one spoonful (about two tablespoons) at a time.
  7. The mixture will turn soupy, but just keep adding butter in one spoonful at a time and as you near the last spoonfuls the mixture will emulsify into buttercream frosting!
  8. Add vanilla and mix well. Add spices, mix well. Once the cupcakes have completely cooled, take a sharp knife and cut a circle in the middle of the cupcake. Use the tip of the knife to dig out the center, leaving the bottom of the cupcake intact. Pipe frosting into the center of the cupcake, then decorate the top of the cupcake.
  9. Crumble the cupcake inserts and sprinkle over the top of the piped on frosting for decoration!

Pumpkin Spice Cupcakes with Pumpkin Spice Buttercream Frosting

5.0 from 1 reviews
Grain-Free Pumpkin Cupcakes with Pumpkin Spice Buttercream Frosting
Author: 
Recipe type: Dessert
Cuisine: American
Serves: 12
 
Pumpkin Cupcakes which are filled in the middle with spiced buttercream frosting. These grain-free, gluten-free, honey sweetened cupcakes were inspired by Duncan Hines Limited Edition Decadent Pumpkin Spice Cupcakes.
Ingredients
  • 6 large whole eggs (293 grams)
  • ½ cup butternut squash, winter squash or pumpkin
  • ½ cup coconut oil
  • ½ cup honey
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • ½ teaspoon nutmeg
  • 1 tablespoon vanilla
  • ½ cup coconut flour, packed (87 grams)
  • 1 teaspoon baking soda
  • 2 teaspoons apple cider vinegar
  • FROSTING
  • 1 egg + 1 egg yolk at room temperature
  • 6 tablespoons honey
  • ½ pound unsalted butter at room temperature
  • 1 tablespoon vanilla
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
Instructions
  1. Preheat oven to 325°F. Be sure oven is preheated to the correct temperature.
  2. I recommend using Silicone Baking Cups, they are magic when it comes to releasing cupcakes or muffins!
  3. I don't recommend using regular paper cupcake liners as the cupcakes will stick terribly. If you don't have the silicone baking cups, grease the cupcake tins well and dust with coconut flour. If you do have silicone cupcake liners, grease them very lightly with butter or coconut oil.
  4. In a large mixing bowl, combine eggs, squash, coconut oil, honey, cinnamon, ginger, cloves, nutmeg, vanilla and baking soda.
  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. 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.
  9. Allow to sit for 2 minutes to allow the coconut flour to absorb liquids. The batter for this loaf will be somewhat thick, but still easy to mix with a spoon.
  10. Add apple cider vinegar and mix together quickly.
  11. Spoon batter immediately into cupcake tin.
  12. Place in a preheated oven. Bake 20-35 minutes.
  13. Cupcakes will feel firm to the touch when done.
  14. FROSTING INSTRUCTIONS
  15. Remove butter from wrappers and place in a bowl nearby so it's ready for when you need it. Have a spoon handy as well.
  16. Measure out the spices and place in a bowl nearby.
  17. Beat eggs and yolks until they are forming soft peaks (this is best accomplished by using a stand mixer). While the eggs are beating, heat honey to 240°F in a heavy bottomed saucepan over medium heat. Try to use a pan that has a lip on the edge as I find that easier to hold in place while pouring the honey slowly into the eggs.
  18. I also like to use a digital thermometer that has a probe. I set it to sound an alarm at 238°F so that I can attend to it and watch for it to reach 240°F so I can take the pan off the burner immediately.
  19. With mixer on medium high setting, dribble the honey down the edge (now you'll see why the pan with the lip comes in handy) of the mixer bowl. The reason you want to dribble the honey on the edge of the bowl is because it will cool just slightly which will keep the eggs from curdling. The eggs will be slightly cooked from the hot honey but not enough to pasteurize them so if you are worried about raw eggs, be sure to use eggs from a farmer you trust.
  20. Once all the honey is dribbled into the mixture, continue to beat until the egg and honey has cooled to room temperature. I've made the mistake of adding the butter too soon, it will just melt in the hot eggs and honey and will never emulsify without some fast action from someone who really knows what they are doing.[My son cooked in a commercial kitchen when he was a teenager and the time I almost ruined the buttercream frosting he knew to quickly add pieces of cold butter].
  21. With the mixer on a medium setting, add butter one spoonful (about two tablespoons) at a time.
  22. The mixture will turn soupy, but just keep adding butter in one spoonful at a time and as you near the last spoonfuls the mixture will emulsify into buttercream frosting!
  23. Add vanilla and mix well.
  24. Add spices, mix well.
  25. Once the cupcakes have completely cooled, take a sharp knife and cut a circle in the middle of the cupcake. Use the tip of the knife to dig out the center, leaving the bottom of the cupcake intact.
  26. Pipe frosting into the center of the cupcake, then decorate the top of the cupcake.
  27. Crumble the cupcake inserts and sprinkle over the top of the piped on frosting for decoration!

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

Chocolate Cupcakes

Coconut Flour Chocolate Cupcakes with Chocolate Faux Sour Cream Frosting

Super Gut Health Bundle

Chocolate Cupcakes

Matthew loves chocolate so I planned to make chocolate cake for his birthday. We all loved the chocolate cake I made for my 49th birthday and my 50th birthday last year. This recipe is adapted from Elana Amsterdam's Chocolate Cake. I've swapped out several ingredients and used a lot less honey [affiliate link] plus I halved the recipe. For me, Matt and my husband, we really only need six cupcakes. These were yummy! Yes, we can have chocolate on GAPS, in case you're wondering. Read more here: Chocolate on GAPS

The frosting is not super sweet either, but it is sweet enough to balance the cupcakes.

Coconut Flour Chocolate Cupcakes

6 Tablespoons coconut flour [affiliate link], sifted
2 tablespoons cocoa powder [affiliate link]
1/2 teaspoon sea salt [affiliate link]
1/2 teaspoon baking soda [affiliate link]
5 eggs [affiliate link]
1/2 cup butter
1/4 cup honey
1 teaspoon vanilla [affiliate link]

Usually I pack the coconut flour to measure but for this one I sifted first and lightly spooned the flour into the measuring spoon.

Place all ingredients into a bowl. Blend with a hand mixer until thoroughly combined.

Butter a cupcake tin. Dust the tins with a mixture of cocoa powder and coconut flour (I used one tablespoon of each).

Bake at 325°F for 20 minutes.

By the way, this recipe would easily make eight cupcakes. I divided the batter into the six cupcakes but they rose up high and spilled over. That worked out okay, but if you would rather get an extra couple cupcakes just butter and dust two more spots.

Then I needed some kind of frosting. I found this recipe from Wardee Harmon (GNOWFGLINS): Cream Cheese Frosting.

Chocolate Faux Sour Cream Frosting

In order to make this recipe you need to make a batch of my Faux Sour Cream or you could substitute with regular sour cream, or cream cheese. This frosting has a bit of a sour taste due to its probiotic nature. The slight sour taste is more apparent when you try the frosting by itself, but once it's on the cupcake I didn't notice it hardly at all and thought the combination tasted delicious together.

You'll notice the recipe gives you the option to use 2 -4 tablespoons cocoa powder and honey. That's because I thought the frosting tasted perfectly good with only 2 tablespoons of honey and 2 tablespoons of cocoa powder, but I didn't think it would be sweet enough, or chocolate-y enough for my family so I ended up using 4 tablespoons of each. You can use your own judgement – taste the recipe at 2 tablespoons honey and cocoa powder and add up to four of each.

3/4 cup Faux Sour Cream
1/4 cup butter, soft
1/2 teaspoon vanilla
1/4 teaspoon salt
2-4 tablespoons cocoa powder
2-4 tablespoons honey

Place all ingredients into a bowl and blend on high speed until mixed thoroughly. The frosting will be fluffy.

This amount of frosting covered the six cupcakes with a small but in my opinion, perfect amount of frosting. If you are planning to make eight, and you like lots of frosting heaped up on your cupcakes you might want to double the frosting recipe.

 

Chocolate Cupcakes

I hope you get to try these soon! 🙂

This post was included at Fat Tuesday on May 27th, 2014.

Check out the Gut Health Super Bundle from my affiliate partners at Ultimate Bundles. 25 e-products to help you on your gut healing journey.

Gut Health Bundle

I hope you enjoy this recipe and don't forget to try these other recipes made using this delicious Faux Sour Cream.

Beefy Stroganoff

Beefy Stroganoff

Faux Ranch Dressing Dairy-Free

Faux Ranch Dressing

 

If you find any other inventive ways to use this sour cream, please let me know in the comments!!

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.

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 Covered Cake Donuts – Gluten and Grain Free

Chocolate Covered Donuts

This past Friday was National Doughnut Day. I had hoped to share this recipe with you on that day so that you could have donuts like everyone else but to tell you the truth I forgot all about my plans to hack a doughnut recipe until late afternoon on Friday. I started out trying to make fried donuts but those were a dismal failure. My frugal nature does not allow me to toss out the batter and start all over so I decided if these wouldn't fry up, maybe they would bake. I made two batches and they are awesome. They are stupendously delicious without the chocolate glaze and even better with if you are a chocolate lover.

cake-donuts6492

And yes, we can have cocoa powder [affiliate link] on GAPS! Here is what Dr. Natasha says in her Frequently Asked Questions page:

From Dr. Natasha's FAQ page: When can cocoa be introduced?

Cocoa is SCD illegal. However, I find that many people can start having it occasionally on the Full GAPS Diet, once the digestive symptoms are gone. Find pure organic cocoa powder. Mixing the powder with some honey [affiliate link] and sour cream makes a delicious dessert, and you can add it to your homemade ice cream or cakes. After trying it for the first time, observe your patient for any reactions. Cocoa is very rich in magnesium and some essential amino acids and, unless your digestive system is not ready for it, there is no need to avoid it.

The only tiny minor problem is that I didn't have a typical round donut pan – I only had a heart shaped donut pan which I'd recently found on clearance at a local store. If you're interested in buying the same donut pan, it was this one here: Wilton Nonstick 6-Cavity Heart Donut Pan and this is my Amazon affiliate link. I will earn a small percentage of the cost if you purchase using my link. Thanks!

Okay, on with the recipe!

Gluten Free Grain Free Cake Donuts

All ingredients should be at room temperature, in this case room temperature was 78°F.

  1. Preheat oven to 325°F.
  2. Place eggs, coconut oil, vanilla, coconut milk, honey, salt and cinnamon in a mixing bowl.
  3. Using a hand mixer beat for 1-2 minutes until thoroughly mixed.
  4. Pack coconut flour into 1/2 cup measurement and use a knife to cut across the top of the measuring cup to ensure you have exactly 1/2 cup.
  5. Sift the coconut flour into a separate bowl to remove any lumps.
  6. Add half of the coconut flour to the liquid ingredients and mix well.
  7. Allow to sit one minute so that coconut flour can absorb the liquids.
  8. If batter remains thin, add remaining coconut flour.
  9. Mixture should have a pudding like texture.
  10. Add baking soda, mix together briefly with hand mixer.
  11. Finally add apple cider vinegar and mix just until completely mixed in.
  12. If you are using the heart donut shaped pan, place 2 tablespoons of batter in each cavity. The batter should come below the level of the middle piece – the part that makes the “donut hole”. Otherwise your donuts will come out more like muffins.
  13. Be sure that the oven is at 325°F before placing donuts in the oven. Usually your oven will have a light that goes out to indicate when it is at the correct temperature.
  14. Bake for 20 minutes. Donuts are done when you press on them lightly with your fingertip and they do not leave an indention.

Yields 18 heart shaped donuts

Just to let you know, if you are new to baking with coconut flour I have an e-book which tells you how to work with this flour. This recipes calls for 1/2 cup of coconut flour and that is all you will need as it absorbs a lot of liquid.

And now for the chocolate glaze – be forewarned this is not your traditional glaze which is made with powdered sugar and milk. This is a GAPS friendly version which works perfectly, although it is bound to be a little messy since it does not end up with a dry crusty surface like traditional glaze.

Chocolate Glaze

  • 4 tablespoons coconut milk
  • 2 tablespoons cocoa powder
  • 2 tablespoons raw honey
  1. Mix ingredients together.
  2. Dip the surface of each doughnut into the glaze.

All ingredients should be at room temperature, in this case room temperature was 78°F.

Chocolate Covered Doughnuts Grain Free Gluten Free GAPS Friendly Coconut Flour

This recipe was included at Fat Tuesday and Motivation Monday.

Chocolate Covered Cake Donuts - Gluten and Grain Free
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Ingredients
  • 6 eggs
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon vanilla
  • 1 cup coconut milk
  • 6 tablespoons honey
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup coconut flour, packed
  • ½ teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • Chocolate Glaze Ingredients
  • 4 tablespoons coconut milk
  • 2 tablespoons cocoa powder
  • 2 tablespoons raw honey
Instructions
  1. All ingredients should be at room temperature, in this case room temperature was 78°F.
  2. Preheat oven to 325°F.
  3. Place eggs, coconut oil, vanilla, coconut milk, honey, salt and cinnamon in a mixing bowl.
  4. Using a hand mixer beat for 1-2 minutes until thoroughly mixed.
  5. Pack coconut flour into ½ cup measurement and use a knife to cut across the top of the measuring cup to ensure you have exactly ½ cup.
  6. Sift the coconut flour into a separate bowl to remove any lumps.
  7. Add half of the coconut flour to the liquid ingredients and mix well.
  8. Allow to sit one minute so that coconut flour can absorb the liquids.
  9. If batter remains thin, add remaining coconut flour.
  10. The batter should have a pudding like texture.
  11. Add baking soda, mix together briefly with hand mixer.
  12. Finally add apple cider vinegar and mix just until completely mixed in.
  13. If you are using the heart donut shaped pan, place 2 tablespoons of batter in each cavity. The batter should come below the level of the middle piece - the part that makes the "donut hole". Otherwise your donuts will come out more like muffins.
  14. Be sure that the oven is at 325°F before placing donuts in the oven. Usually your oven will have a light that goes out to indicate when it is at the correct temperature.
  15. Bake for 20 minutes. Donuts are done when you press on them lightly with your fingertip and they do not leave an indention.
  16. Chocolate Glaze Instructions
  17. Be forewarned this is not your traditional glaze which is made with powdered sugar and milk. This is a GAPS friendly version which works perfectly, although it is bound to be a little messy since it does not end up with a dry crusty surface like traditional glaze.
  18. All ingredients should be at room temperature, in this case room temperature was 78°F.
  19. Mix coconut milk, cocoa powder and raw honey together.
  20. Dip the surface of each doughnut into the glaze.

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.

Go forth and make yummy doughnuts for yourself and your family!

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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.

Starlene’s Polka Dot Chocolate Cake

Chocolate Polka Dot Cake

Back when I first started on GAPS, chocolate was not legal. I decided to cheat in June 2010 to make a cake for my husband for Father's Day and modified this recipe from Elana's Pantry's The Gluten-Free Almond Flour Cookbook. the cake was amazing and delicious, and Elana's is one of my favorite cookbooks! Because it was not legal to have chocolate at that time, I asked Shirley from Gluten Free Easily if she would host my cake recipe and it has been there ever since. Shirley recently started a new site called All Gluten Free Desserts… All the Time and asked if she could include this recipe there. I thought that would be pretty cool. Shirley asked me if I would like to “bring my recipe” home since it's been a couple years, and since GAPS now allows chocolate and baking soda [affiliate link] when baking, I thought that was a great idea too. Thanks, Shirley!

Polka Dot Chocolate Cake with Chocolate Almond Butter [affiliate link] Frosting

Chocolate Cake:

Preheat oven to 350°F. Gently whisk cocoa into the almond flour, then add the salt and baking soda, whisking again. In a different bowl, mix the wet ingredients together: honey, eggs and vanilla extract. Pour the wet into the dry and stir just until fully mixed. Butter an 8-inch cake pan (the kind with the little piece that goes around to help release the cake works best) and flour lightly with almond flour. Don’t forget to flour with almond flour as this cake will stick. Bake for 20-25 minutes. The texture of the cake will be brownie-like.

Frosting:

  • 1/2 cup raw almond butter, at room temperature
  • 2 Tablespoons softened butter
  • 2 Tablespoons and 1 teaspoon honey
  • 1/4 cup cocoa powder
  • pinch salt
  • sliced almonds [affiliate link] as garnish, optional

Mix the frosting ingredients together. Frost the cake when it has cooled for about fifteen minutes. Frosting it while warm helps the frosting spread easily. The frosting is just enough for a one-layer cake.

Serves eight. This cake is very rich and decadent. Also tastes great frozen for twelve hours.

Chocolate Polka Dot Cake

Starlene's Polka Dot Chocolate Cake
Author: 
Recipe type: Chocolate, Dessert
Serves: 8 svgs
 
Great GAPS cake for special occasions.
Ingredients
  • Chocolate Cake:
  • 2 cups and 1 Tablespoon blanched almond flour
  • ½ cup cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup honey
  • 2 whole eggs
  • 1 Tablespoon vanilla extract
  • Frosting:
  • ½ cup raw almond butter, at room temperature
  • 2 Tablespoons softened butter
  • 2 Tablespoons and 1 teaspoon honey
  • ¼ cup cocoa powder
  • pinch salt
  • sliced almonds as garnish, optional
Instructions
  1. Cake:
  2. Preheat oven to 350°F.
  3. Gently whisk cocoa into the almond flour, then add the salt and baking soda, whisking again. In a different bowl, mix the wet ingredients together: honey, eggs and vanilla extract.
  4. Pour the wet into the dry and stir just until fully mixed.
  5. Butter an 8-inch cake pan (the kind with the little piece that goes around to help release the cake works best) and flour lightly with almond flour.
  6. Don’t forget to flour with almond flour as this cake will stick.
  7. Bake for 20-25 minutes.
  8. Frosting:
  9. Mix the frosting ingredients together.
  10. Frost the cake when it has cooled for about fifteen minutes.

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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.

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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.

Slice of Blueberry Cheesecake - Dairy Free

Blueberry Cheesecake Dairy Free and GAPS Legal

Slice of Blueberry Cheesecake - Dairy Free

This is a two-part recipe. To find Part 1, the Cashew Nut Yogurt, I invite you to visit my friend Jessica over at Delicious Obsessions. Jessica is holding a weekly series all year long called 52 weeks of Bad A** Bacteria and I am guest posting at her blog today for Week 13 with my recipe for Cashew Nut Yogurt.

When I first saw this recipe for Cashew Cream, I thought it might work great for yogurt, and then I saw this gorgeous raw cheesecake Raw Cashew Dreamcake and started daydreaming about making a dairy-free cheesecake inspired by these two recipes PLUS some friendly bacteria by way of dairy free yogurt. This recipe is born of those daydreams. 🙂

I'll warn you ahead of time, this recipe has a lot of steps, but it is worth it. I'm using a new format for recipes, and this will make it easier for you to print out my recipes. Please let me know what you think about it in the comments. I'm going to give instructions with photos step by step but at the bottom you will find the printable recipe format.

Blueberry Cheesecake Dairy Free and GAPS Friendly

Cheesecake Crust

  • 1-1/2 cups of crispy pecans
  • 16 dates, measuring 1/2 cup, peeled and pitted (if they are not soft and easy to peel, soak overnight in water)

Place crispy pecans [affiliate link] and moist dates into your food processor and pulse for the consistency you like best. You may like bigger chunks of nuts or smaller chunks. Mine looked like this:

Pulsed Dates and Crispy Pecans

I used a 9-Inch Springform Pan for this cheesecake. I traced the circumference of the bottom of the pan onto parchment paper so that I could line the bottom. Press the crust into the pan evenly. Refrigerate.

Cut a piece of parchment paper

Crust in the bottom of the springform pan

Blueberry Filling

  • 24 ounces blueberries (I used frozen)
  • 16 dates, measuring 1/2 cup, peeled and pitted
  • 1 cup water

If your blueberries are frozen, rinse them in warm water, drain. Place in a pan, add 1 cup of water, and 16 dates. Bring to a boil and simmer until the mixture reduces to a thick compote – about twenty minutes. The mixture is thick enough when you scrape your spoon on the bottom of the pan and the mixture does not move quickly to fill the area you scraped. It will also have the consistency of thick jam.

Cooking the Blueberry Filling

Cooking the Blueberry Filling

Cheesecake Filling

Place cashew nut yogurt into a bowl. Add in the lemon juice and mix. Using a mixer or whisk, drizzle in the coconut oil and blend thoroughly.

Place 2-1/2 cups of cashew nut yogurt mixture on top of the crust in the springform pan. Place in freezer for two hours or until layer is solid.

Bottom layer of the cheesecake

Whisk 3 tablespoons of blueberry filling into the remaining cashew nut yogurt and refrigerate for later use.

Purple layer of the cheesecake

When layer is solid, carefully spread blueberry filling (reserving 3 tablespoons if you need to make Blueberry Honey [affiliate link] Sauce). Once the blueberry filling is spread evenly, pour purple layer on top and spread evenly.

Second layer, blueberry filling

Middle layer - blueberry filling - and top layer

Blueberry Honey Sauce

  • 3 Tablespoons Blueberry Filling
  • 6 Tablespoons honey

Mix together to drizzle over individual slices of cheesecake. This is not necessary if your palate is adjusted to GAPS, although non-GAPSters may like the additional sweetener. Use your judgment.

Whipped Coconut Cream [affiliate link] Topping, Optional

Place coconut cream into a chilled glass or stainless steel bowl (also chill your mixer's beaters) and whip until fluffy. Drizzle honey in, if desired and whip. Whipped coconut cream is pretty tasty without any sweetener, so again use your own judgment.

Coconut Cream Harvested from canned coconut milk

Whipped Coconut Cream

Carefully remove the cheesecake from the springform pan.

Last but not least, this optional step.  Fill a cake decorating Pastry Bag with the coconut cream. Place in the freezer for about 15 minutes to firm it up just a bit. Decorate the cake as you wish.

The Blueberry Cheesecake Masterpiece

The Blueberry Cheesecake Masterpiece

One of my GAPS friends asked about the coconut milk as canned coconut milk is on the “foods to avoid” list for full GAPS. The reason why we should avoid it is because it often contains guar gum. I have found a canned coconut milk that does not contain guar gum. It is the brand name Natural Value Coconut Milk. The next problem is the can lining does contain BPA. Gary, the owner of Natural Value talks about that in a post at his blog. UPDATE: Natural Value canned coconut milk is now in BPA-free cans!

If you wish to avoid the coconut cream altogether, another option for decoration is the Pink Fluff frosting in this post: Pink Blossom Mini Cupcakes. I would omit the cranberry/beets for coloring and just use egg whites and honey.

This post was included at Fat Tuesday.

Recipe: Blueberry Cheesecake
Author: 
Recipe type: Dessert
Serves: 16
 
Dairy-free, date-sweetened, GAPS legal cheesecake.
Ingredients
  • 4 cups of Cashew Nut Yogurt
  • 1-1/2 cups of crispy pecans
  • 32 dates or 1 cup, divided use, peeled and pitted
  • ½ cup coconut oil
  • ¼ cup lemon juice
  • 24 ounces of blueberries
  • 1 cup water
  • 8 Tablespoons honey, divided use
  • coconut cream from one can of Natural Value full coconut milk
Instructions
  1. Prepare Cashew Nut Yogurt (see recipe at Delicious Obsessions, link above).
  2. Place can of coconut milk in the refrigerator so that the coconut cream can harden.
  3. Line 9" springform pan with parchment paper.
  4. Pulse ½ cup of dates and 1-1/2 cups crispy pecans in a food processor.
  5. Press into the bottom of the springform pan.
  6. Cover and refrigerate until needed.
  7. Prepare Blueberry filling, place 24 ounces of blueberries and remaining ½ cup of dates into a pan with 1 cup water.
  8. Bring to a boil and simmer for twenty minutes or until reduced to a thick jam-like consistency.
  9. Place in blender and blend until smooth. You may need to blend and stir frequently until the mixture is completely smooth.
  10. Allow to cool completely.
  11. Place cashew nut yogurt in a bowl, add 4 tablespoons lemon juice and mix.
  12. Using a mixer or whisk, drizzle in melted room temperature coconut oil and blend thoroughly.
  13. Pour 2-1/2 cups of cashew nut yogurt into the springform pan on top of the crust.
  14. Place in freezer for two hours or until layer is solid.
  15. Whisk 3 tablespoons of blueberry filling into remaining cashew nut yogurt to make the purple layer.
  16. If you need to make blueberry honey sauce for people who need their dessert really sweet, set aside 3 tablespoons of the blueberry filling
  17. When bottom layer in freezer is solid, carefully spread blueberry filling layer.
  18. Top with the purple cashew nut yogurt.
  19. Cover and place in the freezer for at least four hours.
  20. Chill a glass or stainless steel bowl, and your mixer's beaters.
  21. Open the can of coconut milk, remove coconut cream and place in the chilled bowl. Drizzle in 2 tablespoons honey, whip until creamy.
  22. Place in refrigerator.
  23. Make the blueberry honey sauce by adding 3 tablespoons of the blueberry filling to 6 tablespoons of honey and mixing until smooth.
  24. Fill pastry bag with chilled whipped coconut cream.
  25. Decorate the cheesecake as you prefer. You may also dollop whipped coconut cream on each slice instead of decorating.
  26. Allow cheesecake to remain in the freezer for at least four hours before serving.
  27. If cheesecake becomes solidly frozne, remove from freezer at least two hours before serving and allow to sit at room temperature.
Notes
For best results, slice and place individual pieces on plates when the cheesecake has been thawing for one hour. Serve within one hour, or refrigerate.

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Naturally Sweetened Treats.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Cranberry Blossom Mini Cupcakes

Pink Blossom Mini Cupcakes

Pink Blossom CupcakesValentine's Day is right around the corner, and it's one of my favorite holidays. It didn't used to be, but after my husband and I were reunited I started to feel differently about the holiday. It just feels right to celebrate our romance. 🙂

This recipe is pink and cute. Mini cupcakes, slightly sweetened. If your palate has been GAPS for awhile you will find these plenty sweet. You could get by with doubling the honey [affiliate link] in the cupcake batter, but my non-GAPS son confirmed these were sweet enough.

Place 1/2 cup water in a pan with the thirty cranberries. Bring to a boil and simmer, mashing the cranberries once they get soft enough. Reduce until the mixture begins to thicken  and become like jam, this will take about 15-20 minutes. Mix in 1/8 cup of honey, bring to a simmer and allow to reduce again. You're looking for about 1/4 cup plus 1 tablespoon of “jam”.

Mix the almond flour, salt and baking soda together in one bowl. Scramble one whole egg, add the 1/4 cup of cranberry jam. If you have less than 1/4 cup, hold back 1 tablespoon (this goes in the topping).

Mix the dry mixture and wet mixture together. It should create a thick batter.

Grease and flour (using almond flour) your 12-Cup Mini Muffin Pan or place muffin papers into each cup. Measure heaping teaspoons into each cup.

Bake at 350°F for 15 minutes, or until you can see browned tips on the top of the cupcakes, or a toothpick inserted comes out clean.

Pink Fluff Icing

  • 2 egg whites
  • 1 tablespoon cranberry jam
  • 1 teaspoon beet juice, optional
  • 1/4 cup honey

Place the cranberry jam and honey into a small pan on the stove and begin to heat. Once it is boiling, stir continuously for 8-10 minutes. Take off heat. Place egg whites into a chilled bowl. Beat until fluffy. Now go back to the honey and cranberry jam. It will probably be pale red, at this time add in the 1 teaspoon beet juice, this is optional but you need at least this much beet juice to make the pretty pink fluffy icing. Bring to a boil and stir continuously for 2 minutes. Remove from heat. Now this takes some juggling, or maybe you have a second set of hands in the kitchen to help you. Begin whipping the egg whites again, and drizzle in the hot honey/jam mixture while you are running the mixer (I used my hand held one as it is such a small amount I didn't want to pull out the Kitchen-aid). Continue whipping the icing until thoroughly mixed and fluffy.

I used my cookie press Cookie Press to pipe on the icing. The icing would more than cover two dozen cupcakes but I didn't think I could get 1/8 cup honey and 1 egg white to fluff up properly.

By the way, the cranberries were previously fresh, but have been frozen since Thanksgiving.

Cranberry Blossom Mini Cupcakes

Comments from my non-GAPS son:

“You're getting better at this, Mom.”

“I couldn't tell there were cranberries, except for one skin that I got.”

“I could tell that there was honey in them, and that was a bit unnerving because I hate honey. ”

“I definitely did not guess there was beet juice in the icing.”

You might also like to check out these Lemon Blossom Cupcakes. The batter is similar, except these use twice as much honey so they are moister, and they taste just like Twinkies to me. 🙂

Lemon Blossom Cupcakes

This post was included at Fat Tuesday and Monday Mania.

 

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.