Category Archives: Dessert

Yogurt Delight

I spend a good deal of time fasting nowadays. In a typical week I fast Tuesday, Wednesday, Thursday and Friday from 15-24 hours each day. It's not hard to do, and honestly I appreciate not having to concern myself with food. I don't have to think about what I should eat, or what I want to eat. I don't have to consider the nutrients in what I'm thinking about eating, or the amount. I certainly don't need to keep track of anything. Saturday, Sunday and Monday are more of a challenge. I tend to eat, frequently. I suspect the problem is that food is readily available (it's just a few steps away in the refrigerator whereas when I'm at work I typically do not have food available).

I try to wait to eat until 6:00 pm on the days I'm home, but so far that has been unattainable. I also have the problem of once I start eating, I continue eat. Frequently. I haven't quite figured out how to succeed, and I suspect the problem is habit more than anything. I have given in to eating frequently so often on the weekends, that it has become habit. I need to strengthen my habit of not giving in to eating so frequently!

I have a few favorites for my weekend eating, and one is pictured above. It is very simple, but quite delicious. I hope you will find it to your liking. :0)

Yogurt Delight

Serves 1

  1. Place 1 cup of yogurt into a bowl.
  2. Using a sharp knife, shave the chocolate into small pieces
  3. Chop the nuts into small chunks
  4. Add the collagen.
  5. Add your sweetener and mix together. Honey is the only GAPS legal sweetener but if you are at a point where your healing is significant you can try using other sweeteners like stevia.

Yogurt Delight
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 1 serving
 
Delicious yogurt treat for dessert or a snack. Nutrition count calculates using stevia in the recipe.
Ingredients
  • 1 cup GAPS legal yogurt (the safest way to ensure legality is to make your own)
  • 1 serving (typically one square) of 100% cacao or Baker's chocolate (unsweetened)
  • 1 ounce walnuts or pecans
  • 1 scoop hydrolyzed collagen (this is the kind of gelatin that can mix into cold foods without hardening into an inedible gummy blob)
  • Sweetener of choice (honey is GAPS legal)
Instructions
  1. Place 1 cup of yogurt into a bowl.
  2. Using a sharp knife, shave the chocolate into small pieces
  3. Chop the nuts into small chunks
  4. Add the collagen.
  5. Add your sweetener and mix together. Honey is the only GAPS legal sweetener but if you are at a point where your healing is significant you can try using other sweeteners like stevia.
Nutrition Information
Serving size: 1 Calories: 456 Fat: 35 Carbohydrates: 21 Sugar: 12 Sodium: 164 Fiber: 4 Protein: 24 Cholesterol: 20

Oh, and by the way, yes we can have chocolate on the GAPS diet. Click here to learn more: Can I Have Chocolate on the GAPS Diet?

Let me know what you think of this dessert in the comments.

 

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.

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake (Coconut Flour & Honey)

Pineapple Upside-Down Cake
A few months ago pineapples were on sale and my husband came home with six of them! He juiced three in anticipation of our son's birthday which left three waiting to be used.

I considered dehydrating but then decided to try making cake. One of my favorites, as a matter of fact… Pineapple Upside-Down Cake! The texture of this cake is very light, considering it uses coconut flour [affiliate link] and was really very delicious!

Limited Time Only! Use coupon code SWEETNESS to get your copy for just $2.00!BDV1 Sweet Quick Breads

Pineapple Upside-Down Cake

  1. Preheat oven to 325°F.
  2. Heavily grease a 11 x 7 Glass Baking Dish.
  3. Layer in the pineapple pieces. Drizzle 1/4 cup of honey over the top.
  4. Add the rest of the ingredients into a bowl and mix thoroughly using a mixer.
  5. Allow batter to sit five minutes so that coconut flour can absorb. Carefully spread batter over the top of the pineapple.
  6. Bake 25 minutes, then cover the top of the cake with a piece of aluminum foil as it will begin to darken.
  7. Bake another 15 minutes.
  8. A toothpick inserted will come out clean when done. Also, if you slighty jiggle the cake it will be remain still when done.
  9. Allow cake to cool in the baking dish for 20 minutes, then place a cookie sheet or cutting board over the dish and flip the cake upside-down.

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

This cake will be plenty sweet if you are accustomed to the GAPS Diet. You may wish to drizzle additional honey on individual servings if you are serving to people who are used to a sweeter taste.

Pineapple Upside Down Cake Made with Coconut Flour and Honey GAPS Legal
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
GAPS Legal Pineapple Upside Down Cake that will please any crowd.
Ingredients
  • ¾ cup honey, divided use
  • 13 ounces (about 2 cups) pineapple, in pieces
  • 1 cup coconut flour
  • 1 cup butter, room temperature
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 6 eggs
Instructions
  1. Preheat oven to 325°F.
  2. Heavily grease a 11" x 7" glass baking dish.
  3. Layer in the pineapple pieces.
  4. Drizzle ¼ cup of honey over the top.
  5. Add the rest of the ingredients into a bowl and whisk thoroughly using a mixer.
  6. Allow batter to sit five minutes so that coconut flour can absorb.
  7. Spread over the top of the pineapple.
  8. After 25 minutes, cover the top of the cake with a piece of aluminum foil as it will begin to darken.
  9. Bake an additional 15 minutes.
  10. A toothpick inserted will come out clean when done. Also, when not quite done the center of the cake will jiggle. At that point you can turn the oven off and leave the cake in the oven 5 minutes to finish baking.
Nutrition Information
Serving size: 1 Calories: 138 Fat: 10 Carbohydrates: 12 Fiber: 2 Protein: 2

Click here to visit my sales site and get your copy of Baker's Dozen Sweet Quick Breads.

Use coupon code SWEETNESS to get your copy for just $2.00!

(Regular Price $7.99)

— Limited time only! —


BDV1 Sweet Quick Breads

 

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 Chips (Sugar-Free, Dairy-Free, Soy-Free) & a GAPS Friendly Option

Simple Honey-Sweetened Chocolate (and GAPS Chocolate Chips!)
GAPS Friendly Honey [affiliate link] Sweetened Chocolate Chunks

Chocolate… most women would rather give up just about anything but chocolate. So first of all, if you're on the GAPS Diet, yes, we can have chocolate, once digestive symptoms have calmed. Awesome, yes?! Click here for my collection of GAPS Legal chocolate recipes: 20+ Delicious Chocolate Recipes

When I was recipe testing for my friend Jessica Espinoza's e-book The Splendid Scoop I tried Our Nourishing Roots' Simple Honey-Sweetened Chocolate and was very pleased with how they tasted in ice cream. If you need to stick strictly to GAPS with no deviations (most people cheat a tiny bit once in awhile) then this recipe will be your best bet. With regards to how these chips hold up for baking, the author says in the comments, “They melt a little more than regular chocolate chips when I made chocolate chip cookies, perhaps because they aren’t a uniform size? But then when they cooled they hardened up again like normal.”

Another option, which is something I've been meaning to try is using Baker's unsweetened baking chocolate in place of chocolate chips. Typically cookie batter is pretty sweet so I think we could get by with chopping a few squares of Baker's into chunks and using in place of chocolate chips. I have tried using these chunks in my favorite chocolate shake and I can't tell I'm using unsweetened chocolate and I love the chunks! Let me know if you try this in cookies.

If you want to make honey-sweetened chocolate chips to use in trail mix Gutsy's Chocolate Drops will work perfectly.

Two honorable mentions if you don't have to be super strict on GAPS and can cheat just a little (the stevia, erithrytol and tapioca flour are not GAPS legal):

And last but not least, there is a new commercially produced chocolate chip but it uses stevia and erithrytol to sweeten: Lily's Dark Chocolate Chips. Stevia and erithrytol are not strictly GAPS legal but some people use them without adverse effects.

Don't forget to snag your copy of Chocolate Treats which is Volume 4 in the Baker's Dozen Coconut Flour Baked Goods series featuring chocolate and coconut flour [affiliate link]. You'll get 13 baked goods, plus 11 bonus recipes. Get yours today!

Chocolate 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 Heart Waffles

Chocolate Heart Waffles with Whipped Coconut Cream for Breakfast or Dessert

Chocolate Heart Waffles

Valentine's Day is right around the corner. Is it a holiday that you celebrate? I like Valentine's Day, although it is not at the top of my favorites, I do find myself wanting to make a special breakfast or dessert to celebrate, and I thought you might want to do the same.

So, I invented this recipe just for Valentine's Day.

This recipe is completely GAPS legal, and yes, we can have chocolate on GAPS. Although Dr. Natasha does not specifically address Baker's Unsweetened Chocolate, it is 100% Cacao so I believe it is acceptable. I prefer to bake waffles in a silicone mold, rather than in an appliance. The waffles come out perfect and there is none of the drama which used to surround using a waffle iron (even when I used regular flour). These are the molds I use: silicone waffle molds.

Chocolate Heart Waffles with Whipped Coconut Cream

Whipped Coconut Cream [affiliate link] Topping, optional

Directions

Notes: 1) If you are going to make the whipped coconut cream topping, remove the coconut cream from the carton and place it in a covered bowl overnight. 2) Cut beets in half and steam until fork tender. Slice thinly, and then use Ateco 4847 Small Aspic Cutters to cut out the hearts. 3) I used piping tip Ateco Closed Star Pastry Tip #847 to apply the whipped topping star to each waffle.

1) If you are going to make the whipped coconut cream topping, remove the coconut cream from the carton and place it in a covered bowl overnight. 2) Cut beets in half and steam until fork tender. Slice thinly, and then use Ateco 4847 Small Aspic Cutters to cut out the hearts. 3) I used piping tip Ateco Closed Star Pastry Tip #847 to apply the whipped topping star to each waffle.

2) If using the decorative beets, cut beet in half and steam until fork tender. Slice thinly, and then use Ateco 4847 Small Aspic Cutters to cut out the heart shapes.

3) I used piping tip Ateco Closed Star Pastry Tip #847 to apply the whipped topping star to each waffle.

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine eggs, butter, applesauce, honey, cocoa powder, cinnamon, sea salt, and baking soda.
  3. With an electric mixer, mix at medium speed until all ingredients are fully incorporated.
  4. To measure the coconut flour, pack firmly into the measuring cup 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.
  5. Add the coconut flour, mix on medium speed until ingredients are fully incorporated.
  6. Place silicone waffle molds onto a cookie sheet (this is to provide support to the molds as they are a bit flimsy and also if they happen to overflow, the cookie sheet will catch the drips).
  7. Each waffle cavity holds 2 tablespoons plus 1 teaspoon of batter but it’s not necessary to get it perfect. Spoon batter into the waffle cavities and smooth to the edges.
  8. Place in a preheated oven. Bake for 15 to 20 minutes.
  9. The waffles will feel firm to the touch when done.
  10. Remove waffles from oven. Place waffles still in mold upside-down onto a cooling rack. They will release easily if you lightly press and twist on the mold. Allow to cool before applying whipping cream stars.
  11. Remove the coconut cream from the refrigerator. Place 1/2 cup in a mixing bowl.
  12. Add honey and vanilla to the bowl.
  13. Use a sharp knife to shave the Baker's Unsweetened Chocolate square into tiny pieces. Place in the bowl, whip with a hand mixer until fluffy.
  14.  Place whipped topping into a piping bag and apply a star to each waffle. Place a tiny beet heart on top of each star.

Are you looking for more Chocolate Treats? Volume 4 in my Baker's Dozen Coconut Flour Baked Goods series is on sale right now until Valentine's Day for just $3.99. No coupon code necessary!

 

 

Chocolate Heart Waffles with Whipped Coconut Cream Topping
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 4 eggs (192 g)
  • ¼ cup unsalted butter
  • ¼ cup applesauce
  • ¼ cup honey
  • ½ t. ground cinnamon
  • ¼ c. cocoa powder
  • ½ t. sea salt
  • ¼ t. baking soda
  • ¼ cup coconut flour (37 g)
  • Whipped Coconut Cream Topping, optional
  • ½ cup coconut cream (My favorite is Aroy-D 100% Pure Coconut Cream)
  • 1 T. honey
  • 1 t. vanilla extract
  • 1 shaved square Baker’s Unsweetened Chocolate, optional
  • Beet hearts (1 large fresh beet)
Instructions
  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine eggs, butter, applesauce, honey, cocoa powder, cinnamon, sea salt, and baking soda.
  3. With an electric mixer, mix at medium speed until all ingredients are fully incorporated.
  4. To measure the coconut flour, pack firmly into the measuring cup 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.
  5. Add the coconut flour, mix on medium speed until ingredients are fully incorporated.
  6. Place silicone waffle molds onto a cookie sheet (this is to provide support to the molds as they are a bit flimsy and also if they happen to overflow, the cookie sheet will catch the drips).
  7. Each waffle cavity holds 2 tablespoons plus 1 teaspoon of batter but it’s not necessary to get it perfect. Spoon batter into the waffle cavities and smooth to the edges.
  8. Place in a preheated oven. Bake for 15 to 20 minutes.
  9. The waffles will feel firm to the touch when done.
  10. Remove waffles from oven. Place waffles still in mold upside-down onto a cooling rack. They will release easily if you lightly press and twist on the mold. Allow to cool before applying whipping cream stars.
  11. Remove the coconut cream from the refrigerator. Place ½ cup in a mixing bowl.
  12. Add honey and vanilla to the bowl.
  13. Use a sharp knife to shave the Baker's Unsweetened Chocolate square into tiny pieces. Place in the bowl, whip with a hand mixer until fluffy.
  14. Place whipped topping into a piping bag and apply a star to each waffle. Place a tiny beet heart on top of each star.
Notes
1) If you are going to make the whipped coconut cream topping, remove the coconut cream from the carton and place it in a covered bowl overnight. 2) If using the decorative beets, cut beet in half and steam until fork tender. Slice thinly, and then use Ateco 4847 Small Aspic Cutters to cut out the heart shapes. 3) I used piping tip Ateco Closed Star Pastry Tip #847 to apply the whipped topping star to each waffle.

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

Strawberry 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.

Key Lime Cupcakes with Raspberry Curd

Key Lime Cupcakes with Raspberry Curd Filling and Buttercream Frosting

Key Lime Cupcakes with Raspberry Curd Filling
Today, I have an amazing recipe to share with you. I received a sample of natural food coloring from Color Kitchen a few months ago, and I was wracking my brain, trying to come up with some way to test the colors so I could write my review.

Finally, it came to me… Key Lime Cupcakes. And I'd decorate them with my favorite frosting, Buttercream. Tinted green using natural food coloring from Color Kitchen. Perfection.

PLEASE NOTE: If you are doing GAPS, and must be super strict, the natural food coloring from Color Kitchen does contain non-GMO malto-dextrin derived from corn, so you will want to avoid using this food coloring.

And then raspberries were on sale, hmmm… Key Lime Cupcakes with Raspberry Filling. I figured it would be super simple to cook the raspberries into a jelly and pipe into the cupcakes. But alas, 18 ounces of raspberries, seeds removed and cooked down amounted to just a few tablespoons of raspberry filling. Nowhere near enough to fill a dozen cupcakes! It was delicious though, while it lasted. But there was no way I was going to ask you to buy 5 pounds of raspberries just to make enough jelly filling for the cupcakes! Still hooked on the idea of combining the two flavors, I kept thinking. And finally inspiration struck… Key Lime Raspberry Curd. Perfection!

My taste testers L.O.V.E.D. these cupcakes.

One more thing… this recipe makes 14 cupcakes… but the frosting only covers 12. I'm not sure what you'll do with those extra two cupcakes. I know I had a hard time figuring it out myself. But eventually I came up with a plan. I'm sure you will, too. Ahem. After I ate them, I realized I could have crumbled them and dropped them on top of the frosting to further decorate the cupcakes. So you might want to consider that, and see how it turns out.

Key Lime Cupcakes with Raspberry Curd Filling

  1. Preheat oven to 325°F.
  2. Grease the cupcakes tins, or use silicone inserts (my favorite!)
  3. Tip: See my post on Key Limes for the easiest way to juice these babies!
  4. In a large mixing bowl, combine eggs [affiliate link], key lime juice, coconut oil [affiliate link], honey [affiliate link], lime zest, sea salt, and vanilla [affiliate link] extract.
  5. With an electric mixer, mix at medium 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. To ensure there are no lumps, sift flour.
  7. Add coconut flour to batter and mix on medium speed until all ingredients are fully incorporated.
  8. Add baking soda [affiliate link] and mix together quickly.
  9. Place batter into cupcake tins (I love these Scoop-It batter spoons by Wilton!)
  10. Place in a preheated oven. Bake 12-15 minutes.
  11. Cupcakes will be lightly browned and feel firm to the touch when done.
  12. Remove from oven and allow to cool to room temperature.

Buttercream Frosting

Makes about 2-1/2 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. 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. Do not add the butter until the mixture has cooled to room temperature, or the frosting will not emulsify as the butter will melt.
  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.
  9. Pour the natural food coloring into a small bowl and add a teaspoon of water. Mix thoroughly to make a paste, and add a few more drops of water, if necessary.
  10. Add to the buttercream frosting and mix well.
  11. Once the cupcakes have completely cooled, use a cupcake corer or take a sharp knife and cut a circle in the middle of the cupcake.
  12. Use the tip of the knife to dig out the center, leaving the bottom of the cupcake intact.
  13. Fill the cupcake with raspberry curd filling.
  14. Decorate the top of the cupcake with frosting.
  15. Crumble the cupcake inserts and sprinkle over the top of the piped on frosting for decoration!

My favorite piping tip is Ateco #828. I use this in combination with a disposable piping bag, there's no need for a connector for the tip, just cut off the tip of the bag and drop the piping tip in.

 

Key Lime Cupcakes with Raspberry Curd Filling and Buttercream Frosting
Author: 
Serves: 14
 
Ingredients
  • 8 large whole eggs (420 g)
  • 4 T. key lime juice (60 g)
  • ½ cup coconut oil (110 g)
  • 8 T. honey (169 grams)
  • lime zest from 5 key limes
  • ½ t. sea salt
  • 2 t. vanilla extract
  • ½ cup + 2 tablespoons, packed coconut flour(press the coconut flour firmly into the cup and measuring spoon - the weights for me were - using Anthony's brand coconut flour: ½ cup = 68 g and the 2 T. = 22 g coconut flour
  • ½ t. baking soda
  • Raspberry Key Lime Curd for filling
  • 12 raspberries for decorating the top
Instructions
  1. Preheat oven to 325°F.
  2. Grease the cupcakes tins and sprinkle with coconut flour, or use silicone muffin inserts
  3. Tip: See my post on Key Limes for the easiest way to juice these babies!
  4. In a large mixing bowl, combine eggs, key lime juice, coconut oil, honey, lime zest, sea salt, and vanilla extract.
  5. With an electric mixer, mix at medium 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. To ensure there are no lumps, sift flour.
  7. Add coconut flour to batter and mix on medium speed until all ingredients are fully incorporated.
  8. Add baking soda and mix together quickly.
  9. Place batter into cupcake tins.
  10. Place in a preheated oven. Bake 12-15 minutes.
  11. Cupcakes will be lightly browned and feel firm to the touch when done.
  12. Remove from oven and allow to cool to room temperature.
  13. Frost when completely chilled.

Lime Buttercream Frosting (Naturally Colored Green)
Author: 
Recipe type: Dessert
Cuisine: American
Serves: 14
 
Ingredients
  • 1 egg + 1 egg yolk at room temperature
  • 6 tablespoons honey
  • ½ pound unsalted butter, at room temperature
  • 1 tablespoon vanilla
  • 1 package blue Color Kitchen natural food coloring
  • 1 package yellow Color Kitchen natural food coloring
  • lime zest
Instructions
  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. 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.
  9. Pour the natural food coloring into a small bowl and add a teaspoon of water. Mix thoroughly, and add a few more drops of water if necessary.
  10. Add to the buttercream frosting and mix well.
  11. Once the cupcakes have completely cooled, use a cupcake corer or take a sharp knife and cut a circle in the middle of the cupcake.
  12. Use the tip of the knife to dig out the center, leaving the bottom of the cupcake intact.
  13. Fill the cupcake with raspberry curd filling.
  14. Decorate the top of the cupcake with frosting.
  15. Crumble the cupcake inserts and sprinkle over the top of the piped on frosting for decoration!

 

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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 your gluten-free dessert needs and Mastering the Art of Baking With Coconut Flour which will teach you how to bake 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.

Raspberry Key Lime Curd

Raspberry Key Lime Curd

Raspberry Key Lime Curd

I love lemon curd. I had never tasted it until a few years ago when I saw it on Pinterest. I made some, and fell in love. Just thinking about it makes my mouth start watering in anticipation of the tangy flavor. A couple of weeks ago I came up with the idea to make Key Lime Cupcakes with Raspberry Filling. But it turned out that the raspberry filling didn't work out as I'd planned. Basically it would have taken around 50 pounds of raspberries to make enough filling for a dozen cupcakes.

Okay, I was probably exaggerating about needing fifty pounds of raspberries.

In fact, giving more thought to it, I estimate it would have taken four to five pounds of raspberries, not fifty. But still, unless you have raspberries growing on a bush in your own back yard, that would cost a lot of money. So I went back to the drawing board and decided to make Raspberry curd to fill the cupcakes. I'll share the cupcakes with you on Wednesday, promise! In the meantime, here's the recipe for the filling, which by the way, you can eat smeared on toast or by the spoonful, and it won't cost you an arm and a leg to make. Just be forewarned it is super rich, super tangy and super delicious!

Raspberry Key Lime Curd

  1. Place raspberries, honey [affiliate link], egg yolks, key lime juice and salt into blender.
  2. Process until seeds are pulverized. (Alternately you can just cook the curd without blending, then strain before adding the gelatin [affiliate link] and butter to remove seeds)
  3. Bring curd to 170°F in a heavy bottomed small pan, stirring frequently.
  4. Remove from heat.
  5. Mix in gelatin and allow it to dissolve, then add butter, 1 tablespoon at a time, stirring thoroughly each time.

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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.

Watermelon Strawberry Sherbet

Watermelon Strawberry Sherbet

Watermelon Strawberry Sherbet

Watermelon is usually at its best price during July, close to the U.S. Independence Day holiday. For some reason, this year during the month of August, it was on sale for less than 20 cents a pound. I don't really do well with a lot of fruit and carbohydrates, but when on sale for such a reasonable price, I just have to indulge. And it just so happened strawberries were on sale at the same time. And well, then the Watermelon Strawberry Sherbet happened.

Sherbet. It's spelled S H E R B E T. But some people spell is SHERBERT. Like SURE-BERT. But there's actually no “r” in the second half of the word. According to Google, sherbet is a frozen dessert made with fruit juice added to milk or cream, egg white, or gelatin [affiliate link]. I've always liked sherbet… my favorite was always the orange. Yum.

For this recipe, I used coconut cream [affiliate link], rather than coconut milk [affiliate link], which made the end product creamier, in my opinion, but you can use coconut milk if you prefer. Well, let's get started!

You will need an ice cream maker for this recipe, or alternately you can place the mixture in the freezer in a large rectangular casserole dish and stir every half hour until frozen to your liking.

Watermelon Strawberry Sherbet

  1. If you are using an ice cream maker with an insert, be sure to place it in the freezer overnight, or 24 hours to be sure it is completely frozen.
  2. Puree the watermelon and add to a medium sized mixing bowl.
  3. Puree the strawberries and add to the mixing bowl.
  4. Add coconut cream, cinnamon [affiliate link], salt, vanilla [affiliate link] and honey [affiliate link]. Mix well.
  5. Allow to chill for several hours, then place in your ice cream maker and process according to the manufacturer instructions. As mentioned above, you can also place the mixture into a large rectangular casserole dish and stir every half hour until the mixture is frozen to your preference.

By the way, I used a frosting bag and Ateco large piping tip #828 to make the sherbet look fancy in the dish. 🙂 You'll have to work quickly by placing the frozen sherbet into the frosting bag, then squeeze and hold the tip in place so that the ice cream ripples out (I hope that makes sense! Basically you are pressing the sherbet out of the bag, but holding the bag in place).

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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.