Category Archives: Cake

Blackberry Shortcake

Blackberry Shortcake A New Spin on Strawberry Shortcake

For the record, this recipe was inspired by Grain Free Foodies Strawberry Shortcakes. I'd bought blackberries from Sprouts Farmers Market as a treat to go with my Thanksgiving Dinner. Gone are the days I can just eat fruit at will, at least while I'm doing the leptin reset and trying to stay under 25 grams carbs each day for the duration. According to the package, blackberries had less carbs than blueberries, so I chose to buy some blackberries.

Thanksgiving has changed so much for me since beginning GAPS. Gone is the carb-feast in which I indulged for more than four decades. I thought I was doing pretty low carb with GAPS, but tightening up my diet with the leptin reset I'm surprised at how many carbs I had been eating on GAPS, simply because I was eating vegetables and fruit. So this year was to be more of a challenge than ever before. While shopping, I thought I would just do blackberries and some plain whipped coconut cream [affiliate link]. Then on Thanksgiving I started looking around for something a bit more like dessert and that when I came across the shortcakes at Grain Free Foodies. I entered the recipe into a site I use for calculating carbohydrates and the amount was just too high, mostly due to the amount of honey [affiliate link] in the recipe, so I started tweaking. First I halved the recipe and lowered the honey, and then messed around with the ingredients. I was delighted with the results.

Since I have not been eating anything sweet, the shortcakes actually tasted slightly sweet to me. I whipped the coconut cream, spooned a dollop onto my shortcake and garnished with a blackberry. It was special to me. My husband was not impressed at all, which I figured would be the case since he still eats and drinks sugar products on a daily basis.

My oldest son, who I've been slowly moving toward full GAPS for the past two years doesn't eat sweets very often, but he does expect “dessert” to taste sweet, so I created a blackberry sauce to drizzle over his dessert.

I bought these miniature cake tins last year, and have never had a chance to use them, but they worked perfectly for this recipe: Wilton Tasty Fill Set of 4 Mini Cake Pan Set (this is my Amazon affiliate link)

Batter in the miniature cake tins

Finished Shortcakes!

Blackberry Shortcake

Makes four miniature shortcakes.

Mix all ingredients together using a hand mixer. If you don't have these miniature cake pans you can use cupcake tins, this recipe should yield six cupcakes. Butter tins liberally. Spoon batter equally into tins. Bake at 350°F for 20-25 minutes.

Blackberry Syrup

  • 6 blackberries, crushed
  • 1 Tablespoon butter
  • 3 Tablespoons honey

Heat butter in a small skillet, add blackberries. Crush them with a potato masher or fork. Allow to cook for 2-3 minutes. Berries will liquify. Add honey. When the honey melts (mine was thick and sticky) and the product is liquid, press through a sieve to remove the seeds. Bring to a boil and stir constantly over medium heat for 4-5 minutes. As the mixture boils it becomes slightly thicker. Allow to cool before drizzling over shortcakes. If it thickens too much once cooled down, warm it slightly and it will turn liquid again. This had a texture of jelly to it when it cooled down.

Whipped Coconut Cream

I used the coconut cream from two cans of Natural Value full fat coconut milk [affiliate link]. If you put the cans into the fridge a few days ahead of time the coconut cream will solidify at the top. Carefully remove the coconut cream, place in a chilled bowl, add two teaspoons vanilla and whip using a hand mixer. If you want to sweeten, gradually beat in two tablespoon honey. This looks and tastes very much like whipped cream.

Building the Shortcakes

Place one shortcake on a dessert plate. Spoon a dollop of whipped coconut cream into the little cup on the shortcake. Press in three whole blackberries. Spoon on more whipped coconut cream, drizzle blackberry syrup over the top and garnish with one blackberry.

Plain Jane version: Place shortcake on a dessert plate, dollop whipped cream on, garnish with one blackberry. Check yesterday's blog post for the Plain Jane version.

Blackberry Shortcake

I'd love to hear about your Thanksgiving. Did you make it GAPS legal? What is your favorite GAPS legal holiday food?

Recipe: Blackberry Shortcake A New Spin on Strawberry Shortcake
Author: 
Recipe type: Dessert
 
Ingredients
  • Shortcake
  • 4 Tablespoons Bob's Red Mill Organic Coconut Flour
  • 5 tablespoons unsalted butter
  • 3 large eggs
  • 2 Tablespoons raw honey
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon sea salt
  • Syrup
  • 6 blackberries, crushed
  • 1 Tablespoon butter
  • 3 Tablespoons honey
  • Coconut Cream from 2 cans of coconut milk
Instructions
  1. Shortcake:
  2. Mix all ingredients together using a hand mixer.
  3. If you don't have these miniature cake pans you can use cupcake tins, this recipe should yield six cupcakes.
  4. Butter tins liberally.
  5. Spoon batter equally into tins.
  6. Bake at 350°F for 20-25 minutes.
  7. Syrup:
  8. Heat butter in a small skillet, add blackberries.
  9. Crush them with a potato masher or fork.
  10. Allow to cook for 2-3 minutes.
  11. Berries will liquify.
  12. Add honey.
  13. When the honey melts (mine was thick and sticky) and the product is liquid, press through a sieve to remove the seeds.
  14. Bring to a boil and stir constantly over medium heat for 4-5 minutes.
  15. As the mixture boils it becomes slightly thicker.
  16. Allow to cool before drizzling over shortcakes.
  17. If it thickens too much once cooled down, warm it slightly and it will turn liquid again.
  18. This had a texture of jelly to it when it cooled down.
  19. Whipped Coconut Cream
  20. Carefully remove the coconut cream, place in a chilled bowl, add two teaspoons vanilla and whip using a hand mixer.
  21. If you want to sweeten, gradually beat in two tablespoon honey.
  22. Building the Shortcake
  23. Place one shortcake on a dessert plate. Spoon a dollop of whipped coconut cream into the little cup on the shortcake. Press in three whole blackberries. Spoon on more whipped coconut cream, drizzle blackberry syrup over the top and garnish with one blackberry.
  24. Plain Jane version: Place shortcake on a dessert plate, dollop whipped cream on, garnish with one blackberry

 

 

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 Chocolate Cake – Guest Post at Gluten-Free Easily

I promised I wouldn't post any recipes here with illegal ingredients, but I still want to share so I came up with another solution (the first was to post at Pioneer Woman's Tasty Kitchen). I asked Shirley at Gluten-Free Easily if she wouldn't mind posting the chocolate cake I made for my husband on Father's Day.

Cocoa powder [affiliate link] is not legal on GAPS, and neither is baking soda [affiliate link]. But I decided to “cheat” since neither seem to bother me. UPDATE!! Dr. Natasha says baking soda is okay in baking AND cocoa is okay if you have cleared up your digestive issues!

Many thanks, Shirley for hosting my Polka Dot Chocolate Cake with Almond Chocolate Frosting!

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.

Lemon Blossom Cupcakes

Lemon Blossom Cupcakes (Gluten-free, Almond Flour) Twinkie Substitute

Lemon Blossom Cupcakes

 

Preheat oven to 350°F. Slip cupcake papers into a one dozen cupcake tin.

Combine the dry ingredients (almond flour, salt, baking soda) in one bowl. Combine 1/2 cup honey, 1 teaspoon of the grated lemon peel, 2 whole eggs and vanilla into another. Stir dry and wet ingredient together.

Drop spoonfuls of batter into the cupcake tin. Bake for 45 minutes. When done, the tops will be lightly browned and a toothpick inserted will come out clean. If you take them out too soon, they will fall leaving an indention. You can put them back into the oven until they are completely done. The indention actually works great because you can plop on more frosting!

Once the cupcakes are in the oven, begin heating the 1/2 cup honey on the stove top at medium heat. Add 1 teaspoon of grated lemon peel to the honey. Stir frequently until the honey comes to a boil, lower heat and continue to simmer for 8-10 minutes more. You’re looking for a slight browning of the honey. When you get to that stage, remove from heat.

Whip egg whites until they form stiff peaks. Add the remaining 1/2 teaspoon of grated lemon peel to the whipped egg whites. Now drizzle the warm cooked honey over the egg whites and continue to whip until you get a marshmallow-like consistency.

Allow the cupcakes to cool completely and then heap the frosting onto the cupcakes. These have very light lemon taste and are so delicious. For the cupcakes that fall, there is an indention to fill with more frosting!

They will keep in the fridge for about twenty-four hours but are best served within a few hours. They remind me of Twinkies. 🙂  These are all delicious frozen!

This recipe is also posted at Pioneer Woman's Tasty Kitchen: Lemon Blossom Cupcakes over there. If you look at my other recipes which I posted there before starting on GAPS, you'll see some of my very favorite foods that I cannot have because I'm on GAPS. My very favorite of all is the cheese enchiladas.

Have a wonderful day!

 

Recipe: Lemon Blossom Cupcakes
Author: 
Recipe type: Dessert, Snack
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 cups Blanched Almond Flour
  • ½ teaspoons Salt
  • ½ teaspoons Baking Soda
  • ½ cups Honey
  • 2-½ teaspoons Grated Lemon Peel
  • 2 whole Eggs
  • 1 Tablespoon Vanilla Extract
  • ½ cups Honey
  • 2 Egg Whites
Instructions
  1. Preheat oven to 350°F. Slip cupcake papers into a one dozen cupcake tin.
  2. Combine the dry ingredients (almond flour, salt, baking soda) in one bowl.
  3. Combine ½ cup honey, 1 teaspoon of the grated lemon peel, 2 whole eggs and vanilla into another.
  4. Stir dry and wet ingredients together.
  5. Drop spoonfuls of batter into the cupcake tin.
  6. Bake for 45 minutes.
  7. When done, the tops will be lightly browned and a toothpick inserted will come out clean.
  8. If you take them out too soon, they will fall leaving an indention.
  9. You can put them back into the oven until they are completely done.
  10. The indention actually works great because you can plop on more frosting!
  11. Once the cupcakes are in the oven, begin heating the ½ cup honey on the stove top at medium heat.
  12. Add 1 teaspoon of grated lemon peel to the honey.
  13. Stir frequently until the honey comes to a boil, lower heat and continue to simmer for 8-10 minutes more.
  14. You’re looking for a slight browning of the honey.
  15. When you get to that stage, remove from heat.
  16. Whip egg whites until they form stiff peaks.
  17. Add the remaining ½ teaspoon of grated lemon peel to the whipped egg whites.
  18. Now drizzle the warm cooked honey over the egg whites and continue to whip until you get a marshmallow-like consistency.
  19. Allow the cupcakes to cool completely and then heap the frosting onto the cupcakes.

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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 Gluten Free 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.