Category Archives: Recipe Reviews

Brown Butter Spice Cake from Nourishing Holidays e-book

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Guess what? My affiliate partner Jaclyn Harwell is the author of Nourishing Holiday, an e-book packed full of holiday dishes that are sure to please your family and friends, regardless of whether they are on a “special” diet or not!

20% Discount with Coupon Code GAPSJOURNEY

Right now (for a limited time) you can get 20% off with a special promo code that Jaclyn has given me for my readers. Use the promo code GAPSJOURNEY and click on this link to get your very own e-copy and get a head start on planning your holiday menu: Nourishing Holiday

 

Holiday Buy Now

Nourishing Holiday is a gorgeous and stunning e-book, filled with recipes that are all GAPS-Legal, grain-free and Paleo Friendly. PERFECT for any special occasion. Not just the holidays, you can use these recipes year round!

And I'm really excited that Jaclyn has given me permission to share one of her recipes: Brown Butter Spice Cake, but first, let me tell you a bit more about Nourishing Holiday!

Nourishing Holiday e-book

I wish this book had been around my first holiday meal on GAPS – did you know that I started GAPS the first week of December? I don't know WHAT I was thinking! 🙂 Over the years, I came up with substitutes, but I would have been one happy mama if I'd had this book on hand.

There are over 50 recipes inside, all of which are appropriate for the full GAPS Diet. Here's what you'll find inside:

Staples

  • Crispy Nuts & Seeds
  • Cashew Milk
  • Caramel Sauce
  • Cauli-White Rice
  • Roasted Pumpkin [affiliate link] Puree
  • Cream Cheese
  • Mayonnaise
  • Meat Stock

Snacks & Starters

  • Cheesy Crackers
  • Gingerbread Man Immune-Boosting Gummies
  • Candied Nuts
  • Cran-Apple Kraut
  • Dilly Cracker Appetizers
  • Party Mix
  • Pumpkin Bread with Streusel Topping

Soups & Salads

  • Spice Curried Pumpkin Soup
  • Turkey Twice Soup
  • Roasted Cauliflower Soup
  • Ham and Collard Greens Soup
  • Cream of Mushroom Soup
  • Winter Pear Salad with Sweet Olive Oil Dressing
  • Beet & Goat Cheese Salad with Honey [affiliate link] Mustard Dressing

Sides

  • Honey “Wheat” Dinner Rolls
  • Sweet “No Potato” Casserole
  • Broccoli Rice Casserole
  • Cranberry Sauce
  • Carrot Souffle
  • Green Bean Casserole
  • Mashed Faux-Tatoes
  • Roasted Root Veggies
  • Mama's Sweet “Corn” Bread Stuffing
  • Real Deal Turkey Gravy

Suppers

  • Roasted Turkey
  • Honey Ham
  • Mincemeat Pies
  • Rosemary Roasted Chicken
  • Stuffed Turkey Breast

Sweets

  • Coconut Cranberry Kefir Cake
  • Flaky Pie Crust
  • Fruit Cake
  • Pecan Pie
  • Cinnamon [affiliate link] Rolls
  • Creamy Dreamy Pumpkin Pie
  • Brown Butter Spice Cake
  • Layered Pumpkin Cheesecake Pecan Pie
  • Carrot Cake
  • Figgy Pudding
  • Homemade Marshmallows
  • Gingerbread Man Cookies
  • Apple Pie
  • Eggnog Ice Cream

Sips

  • Eggnog
  • Chai Tea Concentrate
  • Golden Hot Chocolate
  • Spiced Holiday Wassail

There are so many dishes to choose from, you will be set for several holiday meals in a row!

And now, as I mentioned earlier, the recipe for Brown Butter Spice Cake. Jaclyn says brown butter adds a caramel-y depth of flavor to baked goods, and this spice cake is no exception. She says it is perfect for breakfast, snacking or dessert. I can tell you it was AMAZING. SCRUMPTIOUS. DELICIOUS. YUMMY.

And it wasn't even chocolate!!

I kept going back for another slice and another slice and another slice… finally I had to have my husband hide it from me!

Holiday Buy Now

 

 

Brown Butter Spice Cake

Brown Butter Spice Cake

Serves 8-12
Time: 45 min

Cake:

Glaze

  • ¼ cup crispy cashews
  • ¼ cup raw honey
  • ¼ cup butter (Replace with ghee for casein-free option and skip browning step.)
  • ¼ cup cream cheese (Omit for dairy-free and increase cashew milk to ¼ cup.)
  • 1 tbsp cashew milk
  • 1 tsp vanilla [affiliate link]
  1. Preheat oven to 350°F.
  2. Grease an 8” cake pan and line with parchment paper.
  3. In a small saucepan, brown ½ cup butter: turn the burner on medium-high and keep a close eye to be sure it doesn’t burn, which will result in a bitter-tasting glaze. When butter turns brown and smells caramel-y, take it off the burner to cool.
  4. In a large bowl, whisk together almond flour, coconut flour, cinnamon, baking soda, salt, ginger, cloves, and cardamom.
  5. In a separate bowl, combine eggs and honey and use a hand mixer to mix on high for one minute, until frothy.
  6. Add egg mixture and ¼ cup brown butter to coconut flour mixture and mix on high with a hand mixer until batter is smooth.
  7. Pour into prepared cake pan and bake for 25-30 minutes.
  8. Remove from oven and allow to cool for 5-10 minutes before transferring to a platter and drizzling with glaze.
  9. Make the glaze: In the container of a high-powered blender, blend cashews, honey, cream cheese, cashew milk, vanilla, and remaining ¼ cup brown butter until smooth.
  10. Pour evenly over cake and dust with cinnamon, if desired.

 

Holiday Buy Now

 

 

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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.

GAPS Friendly Recipes June 2013

I've been sharing GAPS Friendly Recipes on Facebook and it is hard to find these easily on my page so I thought I would start a monthly list of links to share here in case you don't follow me on Facebook and also so that I can find these recipes more easily.

All recipes are GAPS Legal with the exception of a few and I have noted what you can do to make them GAPS Legal. Enjoy!

Recipes shared from GAPS Diet Journey blog

GAPS Related Links

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.

Flat Bread Hamburger Buns

Recipe Review: Coconut Mama’s Flat Bread made with Coconut Flour

Flat Bread Hamburger Buns

The Flatbread / Hamburger Buns

This is part four in a series of reviews where I'm sharing recipes and products I tried on my birthday this year.

One of my Facebook fans told me about this Grain Free Flat Bread recipe from Coconut Mama, and I decided to try making them to see if they would be a good substitute for buns.

I used all coconut flour [affiliate link] (she gives an option for part almond flour [affiliate link] and part coconut flour), I used butter instead of coconut oil [affiliate link], and she calls for baking powder which is not GAPS legal, so I used baking soda [affiliate link].

Her recipe makes two small flat breads, enough for one sandwich, so I tripled the recipe to make the six you see below. See the little white dots in the bottom left bread? That's butter. I had smeared butter on my fingers to pat the batter into round shapes and got a little carried away with the butter. If you leave it, you can see in the next photo there will be little craters.

Flat Bread Hamburger Buns

Top right flat bread has the craters.

Flat Bread Hamburger Buns

Matthew was thrilled and set about forming these babies:

Flat Bread Hamburger Buns

I had grilled onions [affiliate link] and mashed avocado on my burger.

Review on the flat bread:  Using the baking soda instead of baking powder worked out just fine as far as I could tell. I even made one batch with no baking soda, and they were smoother in texture. The baking soda batches had more bubbles in the finished product, I liked the bubbly version better.

These are definitely a good substitute for hamburger buns, but of course these aren't exactly the processed wheat hamburger buns to which you might be accustomed. I have a bad habit of taking big bites and coconut flour is a different texture than wheat in that it is much more dense. I found myself reaching for a drink of water to help down the bites which were too big. I love the idea of making these buns, and they were a big hit with Matthew who has missed having “real hamburgers” but I have to admit I will probably reserve them for special occasions. But that is not because I don't like them – I do like them, and in fact this morning considered eating two of the four that were left from last night (my husband was supposed to have four pieces but he forgot and ate his burgers without) to make a bacon, lettuce and tomato sandwich this morning.

Two reasons… it adds a few more time to the cooking process (and you know how much we are in the kitchen as it is) and number 2, they add a few more calories. I don't count calories, but I am still trying to help Matthew lose weight, and I would like to lose at least twenty more pounds. If we have lettuce buns, that adds only a few calories in comparison to the flat breads – and they don't add all that many calories. Just a ballpark figure I would say around 200 calories for each two pieces of flat bread. In comparison, lettuce leaves add what, 5 or 10 calories?

I will definitely make these again, but more than likely only for special occasions or maybe once a month.

 

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.

My 49th Birthday Cake

Recipe Review: Modern Alternative Mama’s Buttercream Frosting

My 49th Birthday Cake

The Frosting

This is part two of a series of posts reviewing recipes and products I tried out on my birthday.

So my most favorite frosting in the world right now is from Modern Alternative Mama and her post is called: Refined Sugar Free Vanilla Buttercream. I made one full recipe to frost the cake above and was so completely thrilled when I sliced it to find that my frosting layers in the middle were nice and even. I was worried while spreading on the frosting that I wasn't putting on enough, and I also didn't bother to shave the cake to make it completely flat so I was worried that some areas were not be as even. I know, who cares? But I was concerned about it, and so happy when it came out so perfectly. I added two tablespoons of cocoa powder [affiliate link] *at the end once the frosting had emulsified to the recipe as shown to make it chocolate. (*Edited to indicate when to add the cocoa powder).

Chocolate Cake, one slice

I had two new kitchen tools I got to use. One was my Polder Digital In-Oven Thermometer Timer, it worked great and it's easy to figure out how to set it to alert me to the temperature of the honey [affiliate link] (which needed to come up to 240°F). The only problem was that the Brilliant Butter Warmer (which I impulsively splurged on for the sole purpose of making Buttercream Frosting!) was too small to hold the boiling honey. It was slowly, slowly boiling up and almost over when I snatched it from the fire. The instructions for the Buttercream Frosting say to get to soft ball stage, which is 240°F but I had to pull it off the heat at 235°F. I figured how much can 5 degrees matter so I decided to just use it at 235°F and it worked out just fine.

Butter Warmer and Thermometer

If you are fortunate enough to have a stand mixer, do not hesitate to use it. I decided to haul out our Kitchenaid mixer and making the frosting became 10 times easier. It's like having another pair of hands!

The eggs [affiliate link] were whipped so nicely they were soft peaks, something I had not come close to achieving with the hand mixer.

Because my hands were free, I was able to pay attention to some other details, like I happened to feel the side of the bowl when drizzling the hot honey into the eggs and I was surprised at how hot the mixture had become! I used my new thermometer to check the temperature of the frosting to make sure it was at room temperature, and Modern Alternative Mama is right, it took just about five more minutes of mixing to cool down to room temperature, and then it was safe to begin adding in the room temperature butter.

If you are interested in watching most of the process of making this frosting using a hand mixer, watch my YouTube video here. I'll let you in on a secret – I forgot to wait until the egg mixture was at room temperature so when we began dropping in the butter it was melting right away. My youngest son considers himself a chef… and he was assisting me. You'll see him begin to dump in clumps of cold butter in an attempt to cool down the mixture. Eventually we succeed, and the frosting emulsifies. Whew! I would hate to waste all those ingredients. And having made it with the stand mixer, definitely use a stand mixer if you have one.

My son stopped by the store on his way home from work to pick up my candles, and so of course he thought the gravestone would be the perfect touch. The store clerk told him that 49 is NOT over the hill, and I would definitely agree.

I bought a Ateco 14-Piece Cake Decorating Set recently. The stars on top of the cake were made using Wilton Open Star #32 Decorating Tip – which by the way is NOT included in the kit to which I linked. It is from a previous kit we have had.

Review on the frosting. I have always preferred the whipped cream frosting on cakes as opposed to the super sugary shortening version, and when someone would buy a cake from the bakery I could never figure out why they would buy sugary shortening version, the one that left a thick layer of shortening on the roof of your mouth? Why buy that, when you could get the whipped cream frosting which was light and airy and delicious?

This Buttercream frosting is even better. It is lightly sweetened and very creamy. The fact that it's GAPS legal makes it that much better. And the recipe is super simple, with just four ingredients (five if you add cocoa powder). I have made this frosting four or five times now, and it is definitely a favorite around here. It goes extremely well with the cake, if you ask me. 🙂

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 Cake from Elana's Pantry

Recipe Review: Elana’s Pantry Chocolate Cake with Coconut Flour

Chocolate Cake from Elana's Pantry

The Birthday Cake

Visit this link to see my revised version: Coconut Flour Chocolate Cupcakes with Chocolate Faux Sour Cream Frosting

You might also want to check out this recipe: Chocolate Cupcakes with Chocolate Buttercream Frosting

I tried several new recipes on my birthday and used some new products. I'm going to post each one in a series of posts.

First on the list, a recipe from Elana's Pantry Chocolate Cake made with coconut flour [affiliate link]. I did not use the frosting she includes in that recipe because she calls for chocolate chips and while we can get these delicious semi-sweet chocolate chips from Enjoy Life which are gluten, dairy and soy free, they do contain evaporated cane syrup and are not GAPS legal.

This is the frosting I used and I added a couple of tablespoons of cocoa to make it chocolate: Refined Sugar Free Buttecream Frosting from Modern Alternative Mama. Dr. Natasha has approved cocoa powder [affiliate link] if you are no longer having digestive problems, and baking soda [affiliate link] is allowed when used for baking, according to the latest revision of the Gut and Psychology Syndrome book, so the rest of the ingredients are perfectly fine to have on full GAPS.

I followed Elana's recipe except for the following:

  • Hers contains agave which is not GAPS legal so I substituted an equal amount of honey [affiliate link]
  • I did not have orange zest on hand, so I omitted it
  • Elana's recipe called for two 9″ round pans, I used three 8″ pans
  • Used a different frosting
  • I subbed butter for the grapeseed oil (I'm sure you could also use ghee or coconut oil [affiliate link])

Review on the cake: Delicious. Moist. Nice chocolate flavor. Without a doubt, hands down THE BEST coconut flour cake I have EVER tasted thus far. The texture is very light in comparison to other coconut flour based baked goods. Definitely 5 stars.

In addition, I froze the remainder of the cake (which was almost all of it) so that I could see how it tastes after freezing. I had a piece straight from the freezer this morning, and it was delicious. I had a couple of reasons for freezing it. First of all, out of sight, out of mind. I do not need to be eating an entire cake. Although this cake is so dense and full of nutrients, and very rich tasting that one thin sliver is quite satisfying. My second reason is that I want to share my cake with my coworkers, and one coworker in particular who wants me to make a birthday cake for her upcoming birthday and I'd like for her to be able to taste test and see if she likes it enough for me to make this one for her.

I just love looking at the picture of this cake. 🙂

 

 

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.

Urban Poser White Wine & Pecan Cashew Cheese Ball

Recipe Review: Urban Poser White Wine & Pecan Cashew Cheese Ball

 

Urban Poser White Wine & Pecan Cashew Cheese Ball

I saw this recipe at Urban Poser's, White Wine & Pecan Cashew Cheese Ball and I just had to try it. Jenni said to use any probiotic capsule you have on hand and I asked her in the comments if she thought I could use yogurt starter, this is the one I use: GI Health Pro Yogurt Starter.

I followed her recipe pretty closely, except:

  1. I doubled the recipe
  2. I had no white wine (she said use white wine or water in the recipe)
  3. I had no chives, so I used green onions [affiliate link]
  4. I only had half as many pecans [affiliate link] on hand
  5. I sauteed the onions in expeller produced coconut oil [affiliate link] instead of olive oil
  6. I didn't notice the instruction to drip the cheese if it was too wet so I ended up dehydrating after the fact
  7. I used 1/8 teaspoon of GI Health Pro Yogurt Starter

Most of the time I tweak recipes because I don't have the exact ingredients on hand, and that was the case this time as well.

Here are photos of the process I followed.

Okay, so here's the cashews blended until creamy, with the Yogurt Starter and the coconut oil. It's pretty warm here now, so I started this out on the porch on the dryer wrapped in towels. I baked cookies then left the oven light on and before I went to bed I moved the cashew cream into the oven where it remained until 9am the next morning. I fermented for 14 hours.

The cashew "cheese" fermenting

Here is the cashew cream the next morning. It had a slight crust on top. I soaked 2 cups of cashews, instead of the one cup in Jenni's recipe.

The morning after fermentation

You can see on the side that some fermentation has indeed occurred (see the bubbles and the product has slightly risen).

The morning after fermentation

I happened to have shallots on hand, given to me by our cook at work. I've had them for a few weeks so they were getting kind of dehydrated but I had enough for the two tablespoons called for (since I was doubling the recipe). Next you can see the browned shallots, garlic and green onions with the sea salt [affiliate link] and black pepper [affiliate link].

Coarse Sea Salt, Pepper and the Toasted Shallot, Chives and Garlic

Doesn't this look beautiful? This is how the mixture looked before thoroughly mixed. I'm thinking at this moment this would make a GREAT substitute for onion dip! I think I would use twice as many onions, garlic and shallots in that case.

Cashew "Cheese" with Coarse Sea Salt, Pepper and the Toasted Shallot, Chives and Garlic

Okay, here is is thoroughly mixed. It looks and smells and tastes like onion dip.

But that's a problem… it could totally be used as onion dip, but for cheese ball? It's way too wet. I should have suspended the cashews while fermenting. But I didn't really have any way to judge at that time if it was too wet. Now I know.

Cashew "Cheese" with Coarse Sea Salt, Pepper and the Toasted Shallot, Chives and Garlic

I plopped the mixture onto parchment paper. I covered the plates with bowls, put one in the fridge and the other in the freezer, hoping they would “set up”. After two hours both were still pretty sloppy looking and had not really set up.

Cashew "Cheese" with Coarse Sea Salt, Pepper and the Toasted Shallot, Chives and Garlic

I was about to just use this as onion dip, but then I decided to use my dehydrator! I got these Nesco American Harvest Fruit Roll-Up Sheet pieces to use in my Nesco American Harvest Dehydrator and I decided to spread the onion dip onto this tray and dehydrate for awhile and see if I can get any closer to a cheese ball.

Into the dehydrator

I left the onion dip dehydrating for just about an hour. I could have let it go longer, as it was still on the wet side, but it had dehydrated enough that I could actually form a ball. I placed the pecans on a plate, then plopped a scoop of the onion dip on top of the pecans, then I got my fingers wet and patted and formed into a ball. I poured pecans on top and patted into the cheese ball.

As you can see my cheese balls are more half mounds than actual ball shaped.

This is amazingly delicious. I am probably going to take these with me to share at work next week. Thanks, Urban Poser, for such a great recipe!

White Wine & Pecan Cashew Cheese Ball

White Wine & Pecan Cashew Cheese Ball

White Wine & Pecan Cashew Cheese Ball

 

 

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.

Awesome pizza!

Cauliflower Pizza Crust Dairy-Free and GAPS Legal

Cauliflower Pizza Crust - Amazing!!

This recipe is adapted from: The Detoxinista's Secret to Perfect Cauliflower Pizza Crust. Prior to locating the Detoxinista's recipe, I found this recipe – which is said to be *THE ORIGINAL* cauliflower crust pizza conceived of by Jamie who blogs at Your Lighter Side – and I've wanted to try this recipe since I found it but the recipe calls for equal parts cheese. I assumed the cheese was holding the crust together and would never work without it. It's 1 cup cauliflower to 1 cup mozzarella, after all.  (Remember that mozzarella is not legal on GAPS). However, there are several cheeses that are legal on GAPS and those are: Asiago, Blue, Brick, Brie, Camembert, Cheddar, Colby, Edam, Gouda, Havarti, Limburger, Monterey Jack, Muenster, Parmesan, Port du Salut, Roquefort, Romano, Stilton, and Swiss.

As you know if you have been reading my blog for sometime, cheese and I don't get along (respiratory issues).

April 2018 Update: I have to let you know about my updated recipe which is much easier and streamlined – the steaming of the cauliflower has been omitted altogether! Please click here for Chard Asparagus Cauliflower Pizza Crust (the chard and asparagus are completely optional).

Then today while talking to Kerri, a lovely woman with seven children who has been doing GAPS for six months (she was my guest on my Blog Talk Radio show today) we got on the topic of pizza, and I mentioned the cauliflower crust recipe, wondering if they had tried it, since they do eat cheese. I promised to email the link once we were done with the show.

I went looking for the recipe, and found there were other recipes as well. One in particular really piqued my interest (The Secret to Perfect Cauliflower Pizza Crust) because it called for four cups of cauliflower, but a significantly smaller amount of cheese. Just one-thirds cup of soft goat cheese. A very minute amount in comparison to the original recipe. Such a tiny amount, I mused, could almost certainly be omitted.

Since I had four heads of cauliflower I decided to give it a whirl.

About a month ago my dear, darling husband came home with FIFTY, yes 50 heads of cauliflower because he found it on sale, and it was ORGANIC! Marked down to just fifty cents a head! Stunningly cheap. Needless to say we have been eating plenty of cauliflower. But on with my review… let me first say, I love pizza.


I have MISSED pizza in these over two years being on GAPS. And this pizza is a very lovely substitute. I have tried almond flour [affiliate link] crust pizza, but the texture was like biscuits, or pie crust, or brownies. Nothing wrong with those textures, when you're eating those foods.

But pizza crust… that's something else altogether.

Now I also must warm you that this pizza crust is not EXACTLY like flour dough pizza crust.

I don't know if we can every achieve that and remain grain free. But this crust does have a a very nice texture to it that is quite reminiscent of pizza dough, and close enough that I am very thrilled to have found it. And one more thing, I think the toppings are going to have a big effect on the taste. I chose to season ground beef to taste like Italian sausage, mixed some tomato sauce in, and topped my pizza with sauteed onions [affiliate link], mushrooms and bell peppers, and sliced black olives. And a couple of slices of jalapeno peppers.

It was VERY satisfying and filling. I only ate two pieces and was completely happy with that.

On to the recipe! Just four ingredients, and this recipe makes one large crust. Depending on who you are feeding, this could serve four people or only one.

Click here to see photos for each step of this recipe.

You will find a printable recipe at the bottom of the post.

Cauliflower Pizza Crust Dairy-Free & GAPS Legal

  1. Prepare the cauliflower by removing the outer leaves and stem. Rinse the cauliflower with cool water, then place in a colander and shake to remove water. Break into small pieces. You may want to place in a salad spinner to remove any last drips of water.
  2. Place in your food processor.
  3. Pulse until cauliflower is similar in size to pieces of rice.
  4. Place about an inch of water in a large pot, then place the riced cauliflower in a steamer basket. You don't want to boil the cauliflower, you want to steam it. Boiling will water log the cauliflower.
  5. Bring to a boil and steam for 5-6 minutes.
  6. While you are steaming the cauliflower, place one egg in a medium sized bowl and beat until completely mixed. Add the salt and oregano, and mix well.
  7. Line an 11″ x 17″ pan with parchment paper. I coated the cookie sheet with butter first, laid down the first piece of parchment paper (curly side down), buttered the piece of parchment paper and then laid the final piece on top. And one more coating of butter for good measure. I have watched videos of cauliflower pizza crust and it was stuck badly to parchment paper but using the butter seemed to completely remove the problem of sticking.
  8. After 6 minutes, remove the cauliflower to a strainer strainer, to remove excess liquid.
  9. Then place one to two cups of the cauliflower rice into a thin cotton dish towel and squeeze out the liquid.
  10. Place the “dried” cauliflower on top of the egg mixture. Once all the cauliflower is squeezed dry, mix together with the egg.
  11. Place the cauliflower onto the parchment papered cookie sheet.
  12. Form the mixture into a crust (see the next post for photos of each step).
  13. Bake at 350°F for 20 minutes.
  14. Turn using a pizza peel.
  15. Bake an additional 20 minutes. The pizza will be browned on the edges.
  16. Remove and place on a cooling rack.

Click here for the Italian sausage hamburger meat sauce recipe.

Enjoy! 

Awesome pizza!

If you are looking for more Grain-Free and Dairy-Free recipes, I have a cookbook you need to get right now: Beyond Grain & Dairy. And if you love snacks, Gluten-Free Snacks has 34 gluten-free snacks, 24 of which are GAPS legal! Get yours today!

 

Recipe: Cauliflower Pizza Crust Dairy-Free and GAPS Legal
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This cauliflower crust has a great texture to it and is the closest thing I've found to "real" pizza dough.
Ingredients
  • 4 cups riced cauliflower - this will be one good sized head of cauliflower
  • 1 teaspoon dried oregano flakes
  • 1 whole egg
  • pinch of sea salt [affiliate link]
Instructions
  1. Prepare the cauliflower by removing the outer leaves and stem. Rinse the cauliflower with cool water, then place in a colander and shake to remove water. Break into small pieces. You may want to place in a salad spinner to remove any last drips of water.
  2. Place in your food processor.
  3. Pulse until cauliflower is similar in size to pieces of rice.
  4. Place about an inch of water in a large pot, then place the riced cauliflower in a steamer basket. You don’t want to boil the cauliflower, you want to steam it. Boiling will water log the cauliflower.
  5. Bring to a boil and steam for 5-6 minutes.
  6. While you are steaming the cauliflower, place one egg in a medium sized bowl and beat until completely mixed. Add the salt and oregano, and mix well.
  7. Line an 11" x 17" pan with parchment paper. I coated the cookie sheet with butter first, laid down the first piece of parchment paper (curly side down), buttered the piece of parchment paper and then laid the final piece on top. And one more coating of butter for good measure. I have watched videos of cauliflower pizza crust and it was stuck badly to parchment paper but using the butter seemed to completely remove the problem of sticking.
  8. After 6 minutes, remove the cauliflower to a strainer strainer, to remove excess liquid.
  9. Then place one to two cups of the cauliflower rice into a thin cotton dish towel and squeeze out the liquid.
  10. Place the “dried” cauliflower on top of the egg mixture. Once all the cauliflower is squeezed dry, mix together with the egg.
  11. Place the cauliflower onto the parchment papered cookie sheet.
  12. Form the mixture into a crust (see the next post for photos of each step).
  13. Bake at 350°F for 20 minutes.
  14. Turn using a pizza peel.
  15. Bake an additional 20 minutes. The pizza will be browned on the edges.
  16. Remove and place on a cooling rack.
  17. The crust will be browned on the edges. I have seen some videos of folks making cauliflower pizza crust and it stuck really bad, so I was glad that I generously buttered the parchment paper.

 
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Review Wild Honey Vanilla Bean Lemon Curd from Urban Poser

Wordless Wednesday: Honey and Vanilla Bean Lemon Curd

Review Wild Honey Vanilla Bean Lemon Curd from Urban Poser

Okay, I have to say a few words! The CEO at my job has lemon trees at his house and every year he brings in bags and bags full of gorgeous juicy lemons. They are huge, nearly the size of a grapefruit. I saw this recipe on Pinterest made by Urban Poser: Wild Honey [affiliate link] and Vanilla [affiliate link] Bean Lemon Curd. I don't know that I've ever had lemon curd, but this looked so delicious. Since I had everything on hand, I decided I had to make this recipe and try it. I did replace the sugar with two more tablespoons of honey, and added 1/4 teaspoon sea salt [affiliate link]. I will definitely make this recipe again. I also think this would make a sensational Lemon Meringue Pie and I would love to try this recipe using orange juice, and lime juice.

Since this recipe is no longer available at the blogger's site, I am going to share my own version with the changes I mentioned above.

Lemon Curd
5 large egg yolks + 1 large egg
2/3 c. fresh lemon juice
1 T. finely grated lemon zest
7 T. honey
4 T. butter
1/4 t. sea salt
1 or 2 Vanilla Bean Pods split and scraped

Place egg yolks, egg, lemon juice, vanilla caviar and honey into a thick bottomed medium pan.

Whisk together and turn heat to medium. Whisk constantly until curd reaches 170°F or just begins to boil.

Whisk in the butter. Stir in the lemon zest and allow to cool to room temperature.

Refrigerate.

Eat like pudding, or you can also try slathering this on muffins or bread.

Honey and Vanilla Bean Lemon Curd
Author: 
 
Ingredients
  • 5 large egg yolks + 1 large egg
  • ⅔ c. fresh lemon juice
  • 1 T. finely grated lemon zest
  • 7 T. honey
  • 4 T. butter
  • ¼ t. sea salt
  • 1 or 2 Vanilla Bean Pods split and scraped
Instructions
  1. Place egg yolks, egg, lemon juice, vanilla caviar and honey into a thick bottomed medium pan.
  2. Whisk together and turn heat to medium. Whisk constantly until curd reaches 170°F or just begins to boil.
  3. Whisk in the butter. Stir in the lemon zest and allow to cool to room temperature.
  4. Refrigerate.
  5. Eat like pudding, or slather on muffins or bread.

 

The original recipe was originally located at: http://urbanposer.blogspot.com/2011/05/wild-honey-vanilla-bean-lemon-curd.html. At her new blog site, it is not found. As of 8/15/16, it can still accessed at the Internet Archive here: https://web.archive.org/web/20150228092402/http://urbanposer.blogspot.com/2011/05/wild-honey-vanilla-bean-lemon-curd.html
 

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.