Tag Archives: almond butter

Sesame Chocolate Nutty Bites

Sesame Chocolate Nutty Bites

Sesame Chocolate Nutty Bites

This is a perfect recipe to have on hand which is GAPS legal when we're going to be out in public around folks that are probably not eating GAPS, especially if you have children. Usually [ahem] adults can control themselves, but sometimes it just feels unfair when our children have no choices. I think it also creates a situation where children may feel as if they are being left out, or being treated unfairly since they can't have what the other children are having. But when there is a yummy substitute, it can turn what could be a negative and sorrowful memory, into something positive and memorable.
Perhaps you have a potluck to attend, or maybe you want to have some GAPS legal candy for your children to trade in at Halloween. I know much of the fun of Halloween is dressing up and getting candy. A solution some healthy eating families employ is to trick or treat but the children trade in the candy for a special gift, or maybe for some GAPS legal candy.

These Sesame Chocolate Nutty Bites are crunchy and chewy, made with lots of wholesome ingredients. You can feel good giving these treats to your children. They do have 1 gram of fiber in each piece, so if you are a GAPSter with severe digestive issues you might want to go easy on these since they do contain 1 gram of fiber in each piece. By the way, this recipe was inspired by an “Energy Nugget” I found in the bulk bins at my local grocery store. They list the ingredients, but not the amounts so this is my attempt to duplicate the store version. I did substitute cocoa powder [affiliate link] for carob powder, and walnuts [affiliate link] for peanuts.

This recipe makes 28 pieces which measure 2-1/2″ long by 1/2″ wide. There are two versions, a slightly less sweet version contains 1 Tablespoon less honey [affiliate link] and 1 Tablespoon more almond butter [affiliate link].

More Sweet: Per serving: 44 calories; 1 gram protein;  3 grams fat;  4 grams carbohydrates; 1 gram fiber

Less Sweet: Per serving: 45 calories; 1 gram protein;  3 grams fat;  3 grams carbohydrates; 1 gram fiber

Place the ingredients into a bowl – reserving 3 Tablespoon of sesame seeds for later use.

Mix everything together, the mixture will be very thick and may be difficult to stir.

Place a sheet of parchment paper into a dish 7″ x 5″ This is the one I used: Pyrex Storage 3-Cup Rectangular Dish with Dark Blue Plastic Cover, also lining the sides. Lightly grease the parchment paper with some type of GAPS friendly fat (I actually used the almond oil which was floating on top of my almond butter). Place the candy mixture into the parchment paper. Grease the back of a spoon or your fingers and mold into the dish. Take 1.5 Tablespoons of the remaining sesame seeds and spread over the top of the candy mixture until it is evenly covered. Remove the parchment paper and carefully tip upside down onto another piece of parchment paper. Otherwise the candy will stick to whatever you tip it onto.

Replace the original piece of parchment paper into the dish and replace the candy mixture, this time upside down so that the sesame seeds are at the bottom. Spread the remaining sesame seeds on top.

Refrigerate overnight, or at least four hours.

Remove and cut lengthwise so that you have a rectangular piece which is 2.5″ wide and 7″ long.

Now cut 1/2″ pieces which will give you 14 pieces from each rectangular piece.

Sesame Chocolate Nutty Bites

Remove a strip of parchment paper 7.5″ long. Cut each piece into a 2.5″ piece strip.

Lay the piece of candy in lengthwise, and roll the ends until they overlap. Use a piece of invisible or transparent tape long enough to wrap around and adhere to itself.

Sesame Chocolate Nutty Bites

You should have a round tube now. Attach a sticker if you wish. Now carefully fold down the ends and twist. The parchment I paper was prone to easily tear so I had to be delicate with it. If you wanted to get really fancy you could use some thin ribbon to tie around the ends of each candy instead of just twisting the ends.

Isn't that smiley face cute?

Sesame Chocolate Nutty Bites

This post was shared at Fat Tuesday.

**If you order from Tropical Traditions by clicking on any of my Tropical Traditions links and are a brand new customer, you will receive this free book: Virgin Coconut Oil : How it Has Changed People’s Lives, and How it Can Change Yours, and I will receive a discount coupon for referring you. Thank you!

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.

Sesame Chocolate Nutty Bites
Author: 
Recipe type: Snack
Prep time: 
Total time: 
Serves: 28
 
These Sesame Chocolate Nutty Bites are crunchy and chewy, made with lots of wholesome ingredients. They do have 1 gram of fiber in each piece, so if you are a GAPSter with severe digestive issues you might want to go easy on these since they do contain 1 gram of fiber in each piece.
Ingredients
  • ¼ cup Tropical Traditions Organic Canadian Raw Honey
  • 2 Tablespoons raw sunflower seeds
  • 6 Tablespoons sesame seeds - divided use
  • 2 Tablespoon walnuts
  • 2 Tablespoons cocoa powder (I used Rapunzel Organic Cocoa Powder from Tropical Traditions)
  • 2 Tablespoons raw cashews
  • 1 Tablespoon almond butter
  • 2 Tablespoons pumpkin [affiliate link] seeds
  • 3 Tablespoons Tropical Traditions shredded coconut
  • Parchment Paper (preferably unbleached natural - I used Natural Value's parchment paper)
  • Invisible Tape
  • Stickers, optional
Instructions
  1. Place the ingredients into a bowl - reserving 3 Tablespoon of sesame seeds for later use.
  2. Mix everything together, the mixture will be very thick and may be difficult to stir.
  3. Place a sheet of parchment paper into a dish 7" x 5", also lining the sides. Lightly grease the parchment paper with some type of GAPS friendly fat (I actually used the almond oil which was floating on top of my almond butter).
  4. Place the candy mixture into the parchment paper.
  5. Grease the back of a spoon or your fingers and mold into the dish.
  6. Take 1.5 Tablespoons of the remaining sesame seeds and spread over the top of the candy mixture until it is evenly covered.
  7. Remove the parchment paper and carefully tip upside down onto another piece of parchment paper.
  8. Otherwise the candy will stick to whatever you tip it onto.
  9. Replace the original piece of parchment paper into the dish and replace the candy mixture, this time upside down so that the sesame seeds are at the bottom.
  10. Spread the remaining sesame seeds on top.
  11. Refrigerate overnight, or at least four hours.
  12. Remove and cut lengthwise so that you have a rectangular piece which is 2.5" wide and 7" long.
  13. Now cut ½" pieces which will give you 14 pieces from each rectangular piece.
  14. Remove a strip of parchment paper 7.5" long. Cut each piece into a 2.5" piece strip.
  15. Lay the piece of candy in lengthwise, and roll the ends until they overlap. Use a piece of invisible or transparent tape long enough to wrap around and adhere to itself.
  16. You should have a round tube now. Attach a sticker if you wish. Now carefully fold down the ends and twist. The parchment I paper was prone to easily tear so I had to be delicate with it.
Notes
For a less sweet version, reduce honey by 1 Tablespoon and increase almond butter by 1 Tablespoon. The calorie count changes to 45, protein, fiber and fat remain the same. Carbohydrates change to 3 per serving.
Nutrition Information
Serving size: 1 Calories: 44 Fat: 3 Carbohydrates: 4 Fiber: 1 Protein: 1

 
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.

Pad Thai Gluten Free Grain Free

Pad Thai Grain Free Soy Free GAPS Friendly

Pad Thai Gluten Free Grain FreeRecently on the GAPShelp Yahoo Group a post came through mentioning a contest post over at Mark's Daily Apple, which listed 19 pages of comments for folk's favorite paleo recipes. One of my list mates mentioned this Paleo Pad Thai recipe from The Clothes Make the Girl.

Now, I've never had Pad Thai. Furthermore, I'd never heard of such a thing. But as I looked at the recipe, I became enamored with the thought of making it, especially since serendipitously I'd just been gifted two 10 ounce bags of Trader Joe's organic sugar snap peas. Also, my husband had baked some chicken thighs, and I had been trying to figure out something to use my sesame tahini I'd recently bought. I thought I could figure some way to incorporate it into this recipe.

The original recipe is not GAPS-friendly, and Mel from The Clothes Make the Girl says this about her version:

Sometimes you just want a pile of something spicy-creamy-comforting… like Pad Thai. But the original dish includes rice noodles (fail), soy sauce (fail), peanuts (fail), and sugar (fail). To make it safe for dino-chow consumption, I replaced the noodles with spaghetti squash, used coconut aminos instead of soy, recruited Sunbutter sauce as a stand in for the peanuts, and added snap peas for sweetness that also bumped up the veggie count.

THIS is Pad Thai you can feel good about emotionally and physically. I think it does a damn fine job recreating the taste and experience of eating the real deal. The mouth-feel of the spaghetti squash and sunshine sauce is pretty damn close to tender rice noodles – without the troublesome grain-poisons.

Y'all should know by now I have the dickens of a time following recipes exactly, and so mine is a bit different from Mel's. I didn't have sunflower butter on hand, but I did have roasted almond butter [affiliate link] and sesame tahini. I did a quick search on the Internet to find a recipe for my sauce, and found this one: Thai Sesame Peanut Sauce from The Wannabe Chef, which I also tweaked. 🙂  I did not have roasted red chili paste on hand (not sure of a GAPS legal version anyway) which the author state, “If you can’t find roasted red chili paste, it’s basically just red chilis, fish sauce, garlic, and a heck of a lot of sodium.” All righty then… no fish sauce on hand. So I searched Google and found if you don't have sardines on hand, you can use fish sauce, so I figured if I don't have fish sauce, I'll use sardines, which I did have on hand.

So here's my recipe:

Thai Sesame Almond Butter Sauce

Blend the sardines, almond oil and coconut aminos together so that the sardines are completely liquified. Add the remaining ingredients and mix together well. You'll come up with a paste that looks like this:

Thai Sesame Almond Butter Tahini Sauce Ingredients Peanut Butter Free

Thai Sesame Almond Butter Tahini Sauce Ingredients

Okay, now for the rest of the recipe:

Serves 3.

Place chicken thighs in a pan, drizzle butter on the skins, salt and bake for one hour at 400°F or until tops are golden and juices run clear (internal temperature should be 165°F). Remove skins and roll up to place on the side of the dish. Remove meat to add later to dish.

While the chicken thighs are baking, heat about 1 tablespoon coconut oil in a skillet over medium-high heat. Saute the sugar snap peas until they turn bright green.

Pad Thai Sugar Snap Peas

Remove from the skillet, add more coconut oil and saute the onions [affiliate link] until they are transparent. Remove from skillet.

Julienne three zucchini squash, remove strips until you get to the core where the seeds are. Add more coconut oil, saute until soft.

Using a griddle or another skillet, grease well and heat. Scramble one egg and pour onto the hot griddle. Use a spoon to spread the egg around to cover the area of the pan. Allow to cook until browned, then slide spatula under the egg and flip to the other side and allow to cook a little longer. Do the same with the other two eggs. Layer the egg “pancakes” one on top of the other, then take a knife or pizza cutter and slice the eggs into 1/2″ thick “noodles”.

Gluten Free Egg "Noodles"

When the zucchini squash is tender, remove it from the skillet. Strain it to remove any addition liquids as this will dilute the sauce and the taste and texture will be different. Now add the drained zucchini, and the sugar snap peas and onions back into the skillet and heat them up again. Add the egg noodles, and the chicken, and the sauce. Fold everything in carefully and heat thoroughly. Serve. Include rolled chicken thigh skins on the side, they are just so yummy! This was my extra addition to include them on the side.

Pad Thai Ingredients

Pad Thai in the Skillet

Okay, so this meal was so delicious that the very next night I made the same thing again. I tweaked the recipe a little, but found that I liked the first night's version better – this is why I know if you double the sardines you'll get a slightly more fishy taste. It was okay either way, but I think I like the less fishy taste best. It's not really all that fishy tasting, it is very slight. The eggs cooked as noodles were just so yummy, the mouth feel was very much like noodles! I really liked the sauce that I made for this dish.

My oldest son loved this dish. I served the two of us dinner, and I had enough left over for lunch the next day. It was delicious rewarmed the next day.

Like I said, I have never had Pad Thai before, so I don't know how to compare this version to the real thing. I can only say I thought it was fantastic and I'm looking forward to making it again. My mouth is watering just looking at it.

Let me know if you try it, okay?

Recipe: Pad Thai Grain Free Soy Free GAPS Friendly
Author: 
Serves: 3 svgs
 
Ingredients
  • Thai Sesame Almond Butter Sauce
  • 1 T. sardines (or 2 T. if you want more "fishy" flavor)
  • 1 T. almond oil
  • 1 T. Coconut Secret Coconut Aminos
  • ¼ cup roasted tahini
  • ¼ cup roasted almond butter
  • 1 T. crushed garlic (about four cloves)
  • 1 T. honey
  • 1 t. chili flakes (or less if you don't like things too hot)
  • 1 t. sea salt
  • 1 t. chili powder
  • 3 zucchini squash, julienned
  • 10 ounces sugar snap peas, sliced into slivers
  • 1 onion, sliced thin
  • 6 chicken thighs
  • 3 eggs
  • coconut oil
  • 1 batch Thai Sesame Almond Butter Sauce (above)
Instructions
  1. Place chicken thighs in a pan, drizzle butter on the skins, salt and bake for one hour at 400°F or until tops are golden and juices run clear (internal temperature should be 165°F).
  2. Remove skins and roll up to place on the side of the dish.
  3. Remove meat to add later to dish.
  4. While the chicken thighs are baking, heat about 1 tablespoon coconut oil in a skillet over medium-high heat.
  5. Saute the sugar snap peas until they turn bright green.
  6. Remove from the skillet, add more coconut oil and saute the onions until they are transparent. Remove from skillet.
  7. Julienne three zucchini squash, remove strips until you get to the core where the seeds are. Add more coconut oil, saute until soft.
  8. Using a griddle or another skillet, grease well and heat.
  9. Scramble one egg and pour onto the hot griddle.
  10. Use a spoon to spread the egg around to cover the area of the pan.
  11. Allow to cook until browned, then slide spatula under the egg and flip to the other side and allow to cook a little longer.
  12. Do the same with the other two eggs.
  13. Layer the egg "pancakes" one on top of the other, then take a knife or pizza cutter and slice the eggs into ½" thick "noodles".
  14. When the zucchini squash is tender, remove it from the skillet.
  15. Strain it to remove any addition liquids as this will dilute the sauce and the taste and texture will be different.
  16. Now add the drained zucchini, and the sugar snap peas and onions back into the skillet and heat them up again.
  17. Add the egg noodles, and the chicken, and the sauce.
  18. Fold everything in carefully and heat thoroughly.
  19. Serve.

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

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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.

Cinnamon Mules – Gluten-free, Sugar-Free Cookies

Over the weekend I watched Dear John. I wonder when I'll learn not to watch the movie after I've read the book? There were so many things in the movie that were completely different than the book it was truly frustrating to watch.

I couldn't shake my craving for peanut butter [affiliate link] cookies, so I stopped the DVD, looked up a few recipes to see what I could find, found nothing that fit GAPS and so went into the kitchen to come up with something on my own.

In the movie, John's father's hobby started when John found a Jefferson mule. I do not remember this in the book, and it doesn't seem Jefferson mules exist. At least not on Google search. Supposedly this “Jefferson Mule” is a nickel with a penny imprint on the back.

At any rate, hence my inspiration to name my cookies Cinnamon [affiliate link] Mules.

Cinnamon Mules Gluten-Free Sugar-Free
Cinnamon Mules Gluten-Free Sugar-Free

Preheat oven to 350°F. Grease a cookie sheet.

Whisk the egg until it's scrambled, add all ingredients together. Drop by tablespoons and flatten and form into a peanut butter cookie shaped cookie. Dough should be soft and somewhat sticky (coat spoon with grease to eliminate sticking).

Bake 7 minutes.

Makes 8 cookies.

These are barely sweetened, but since I've been on GAPS for over six months they tasted sweet enough to me. No baking soda [affiliate link], so they are GAPS legal! The texture was soft, but cookie-like. They were browned on the bottom after seven minutes, so I don't think you could cook them much longer (if you were trying for a crisper cookie).

Here's the nutritional value at Calorie Count: Cinnamon Mules Gluten-Free Sugar-Free Cookies.

Be sure to tell me if you try these!

Recipe: Cinnamon Mules - Gluten-free, Sugar-Free Cookies
Author: 
Recipe type: Dessert, Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 8 cookies
 
Ingredients
  • 1 egg
  • 1 cup almond flour
  • 1 teaspoon vanilla
  • 2 Tablespoons raw almond butter
  • 2 Tablespoons ghee (or butter or coconut oil)
  • ⅛ teaspoon sea salt
  • 2 Tablespoons honey
  • 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 350°F. Grease a cookie sheet.
  2. Whisk the egg until it's scrambled, add all ingredients together.
  3. Drop by tablespoons and flatten and form into a peanut butter cookie shaped cookie.
  4. Dough should be soft and somewhat sticky (coat spoon with grease to eliminate sticking).
  5. Bake 7 minutes.

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Mastering the Art of Baking With Coconut Flour.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.