Tag Archives: almond flour

Pancakes

Better than Doughnuts Pancakes

Pancakes

All right, bit of a private joke there but I couldn't think of a good name for these pancakes and I thought that would work great. I'm trying to persuade my dear husband to try GAPS for just one month and his latest food crush has been raspberry filled doughnuts. My mom hasn't had doughnuts or pancakes for years, maybe even decades so this morning after eating one of these pancakes she pronounced them better than doughnuts! 🙂 Of course my husband begged to differ, although he did say that the next time I make them he'd like to have three, instead of only one (when I offered them to him he said he didn't really like pancakes and would just take one).

This is my first created from scratch pancake recipe, I've always either used a recipe as it was written, or modified one that I thought would do well after revision. And of course there are the GAPS Squash Pancakes which I demonstrated making in two videos. I had pureed butternut squash on hand and a hankering for pancakes and now I have a new pancake recipe! These turned out really nice.

They hold up well during the cooking process and are golden brown. Just beautiful and so delicious.

This post contains affiliate links.

Better Than Doughnuts Pancakes

Makes 7 – 4″ pancakes

Tip: Be sure to use a spatula that is wide enough as it will support your pancakes better when you are flipping them. I use one like this one here: Good Cook Epicure Jumbo Turner (Amazon Affiliate Link)

Whisk eggs [affiliate link] until thoroughly scrambled. Add other ingredients and whisk thoroughly.

Heat your griddle, I use a cast iron griddle Cast-Iron Round Griddle (Amazon Affiliate Link). Use plenty of butter or coconut oil [affiliate link] before putting batter onto it.

When the griddle is nice and hot (butter will be bubbly), place 1/4 cup of batter onto the griddle and smooth into a circle.

Allow to bake on one side until bubbles begin forming and popping. You can use your spatula to flip up the edge to check and make sure the pancake is browning.

Once you flip the pancake cut slits into the top in 2-3 places so the pancake cooks faster. The second side always takes less time to cook than the first side.

Enjoy with a pile of bacon and eggs!

Better than Doughnuts Pancakes
Author: 
Recipe type: Breakfast
Cuisine: American
Serves: 7
 
Grain-free, gluten-free pancakes that are light and fluffy. So delicious!
Ingredients
Instructions
  1. Whisk eggs until thoroughly scrambled. Add other ingredients and whisk thoroughly.
  2. Heat your griddle, I use a cast iron griddle. Use plenty of butter or coconut oil before putting batter onto it.
  3. When the griddle is nice and hot (butter will be bubbly), place ¼ cup of batter onto the griddle and smooth into a circle.
  4. Allow to bake on one side until bubbles begin forming and popping. You can use your spatula to flip up the edge to check and make sure the pancake is browning.
  5. Once you flip the pancake cut slits into the top in 2-3 places so the pancake cooks faster. The second side always takes less time to cook than the first side.
  6. Enjoy with a pile of bacon and eggs!

 

 

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.

Soft Vanilla Almond Flour Cookies – GAPS Legal Sugar Cookies

Almond Flour Sugar Cookies

These taste like soft sugar cookies to me. They are mildly sweet and lovely with a cup of Good Earth Organic Caffeine Free Sweet and Spicy Tea (Amazon Affiliate Link).

Soft Vanilla Almond Flour Cookies

  1. Preheat oven to 350°F.
  2. Cream coconut oil and honey.
  3. Blend the vanilla, egg and cooked drained navy beans in a blender or food processor until creamy.
  4. Add almond flour, baking soda and cinnamon powder, mix by hand or with a hand mixer.
  5. Using a one tablespoon measurement or scoop, place balls of dough on a lightly greased cookie sheet.
  6. Flatten each ball lightly using a fork.
  7. Bake for 12 minutes.

These cookies are light and moist, and slightly fragile when warm so it is best to wait until they are thoroughly cooled before removing from the cookie sheet.

Makes 24 cookies.

Sugar Cookies with Sweet & Spicy Tea

Shared at Fat Tuesday.

Soft Vanilla Almond Flour Cookies - GAPS Legal Sugar Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These cookies are light and moist, and slightly fragile when warm so it is best to wait until they are thoroughly cooled before removing from the cookie sheet.
Ingredients
  • ⅓ cup coconut oil, solid
  • ½ cup raw honey
  • 2 teaspoons vanilla
  • ½ cup cooked navy beans, drained
  • 1 whole large egg
  • 2 cups packed almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon powder (optional)
Instructions
  1. Preheat oven to 350°F.
  2. Cream coconut oil and honey.
  3. Blend the vanilla, egg and cooked drained navy beans in a blender or food processor until creamy.
  4. Add almond flour, baking soda and cinnamon powder, mix by hand or with a hand mixer.
  5. Using a one tablespoon measurement or scoop, place balls of dough on a lightly greased cookie sheet.
  6. Flatten each ball lightly using a fork.
  7. Bake for 12 minutes.

 

 

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.

Faux Sweet Potato Pie

Faux Sweet Potato Pie GAPS Legal

Faux Sweet Potato Pie

I asked on my Facebook fan page if there were any Thanksgiving recipes that folks were looking to replace because they are on GAPS. I was able to find substitutes for several of the requests, but not for Sweet Potato pie. And so I set out to see if I could invent a Sweet Potato Pie substitute. There was only one small problem… I've not eaten Sweet Potato Pie enough in my life to know what it's supposed to taste like. Luckily I happen to work with some of the nicest people who are willing to sacrifice their taste buds to try my GAPS legal goodies.

My first task was to determine what to substitute for the sweet potatoes. I've heard that pumpkin [affiliate link] pie is very similar to Sweet Potato pie, but obviously those who love Sweet Potato pie aren't going to be satisfied with pumpkin pie. For one thing, the color is off. Right? Sweet potatoes are usually a bright pretty orange color. I decided to ask Google what could I substitute for sweet potatoes.

Google told me carrots. Yes, carrots.

Now when I did the taste testing at work, I told my guinea pigs – er, my coworkers that I could not reveal to them the secret ingredient until they tasted the pie. I needed an honest opinion, I told them, on whether this pie could pass for a Sweet Potato Pie. I received a thumbs up from ten people who know what Sweet Potato pie is supposed to taste like.

There was some surprise that the secret ingredient was carrots. My taste testers admitted they might have been swayed in the tasting process had I revealed they were eating Carrot Pie. It just doesn't conjure up the right taste in your mouth, unless you're Bugs Bunny. 😉

So my advice to you is to keep the secret ingredient secret, if at all possible, until your family has tasted this magnificent pie.

If you have been following GAPS for a while and your taste buds have adjusted to having less sweets, use the “extreme” version amounts for honey [affiliate link]. The baking time is a slightly less for the smaller amount of honey. The pie is perfectly delicious with less honey. However, if you are trying to please family and friends who are accustomed to eating lots of sweets, I recommend using the full amounts of honey.

The recipe I adapted was Paula Deen's Old Fashioned Sweet Potato Pie. My rule of thumb when converting recipes is to use half as much honey as sugar. Ms. Deen's recipe calls for 1 and 1/4 cup sugar, so that meant the honey should be 1/2 cup and two tablespoons. I made the first pie using 10 tablespoons amount of honey and it was almost sickeningly sweet, so in the second version I reduced the amount to 1/2 cup (8 tablespoons). This is still quite sweet, but will satisfy folks who eat sugar on a regular basis.

And one more note before I share the recipe – this pie freezes nicely. It would be best to freeze the pie without the meringue as the meringue became a little sloppy once thawed. It takes about four hours to thaw at room temperature, and I would make the meringue on the day you are planning to serve the pie.

Faux Sweet Potato Pie

This recipe works in a 9-1/2″ pie plate.

Pie Filling

Peel and trim the tops and bottoms from two pounds of carrots. Cut into 1-1/2 to 2″ pieces.

Steam above the level of the water for 25 minutes, or until fork tender. I used Costco's large organic carrots and they were perfect for this recipe.

Add the cooked carrots, honey, melted butter and eggs to your blender. I used my Magic Bullet Blender and split up the ingredients into three batches.

Blend until completely smooth and creamy. The mixture will be thick like pudding.

Remove to a mixing bowl and add remaining ingredients. Mix together.

Pie Crust

Add almond flour into a medium sized mixing bowl. Add in the salt, and mix together to spread evenly throughout. Add butter and using a Pastry Blender (or two knives) cut the butter into the flour. When the mixture looks crumbly, add one teaspoon of ice water and gently fold using a fork. Add one to two more teaspoons of ice water, each time gently lifting the flour and folding over so that all flour is moistened. The mixture should look crumbly.

Take about 2/3rds of the mixture and sprinkle it evenly into the pie plate. Begin pressing gently with your fingers and heel of your hand along the bottom of the pie plate. When you have the dough pressed evenly across the bottom and slightly going up the sides of the pie plate, add the remaining 1/3 evenly around the sides. Now begin working the dough up the side of the pie plate, gently pressing until even in all areas. I find this method works well with almond flour, rather than trying to roll out between parchment paper.

You may wish to decorate the edges with the tines of a fork pressed gently into the rim.

Preheat oven to 350°F. Add the pie filling to the pie crust. Smooth the pie filling to the edges and smooth the top until it is level.

The crust will need to be covered with either a ring fashioned from aluminum foil, or if you have a pie crust protector like this one I recently found which previously I never knew existed: Norpro Silicone Pie Crust Shield

Bake for 40 minutes and check for doneness. I had to bake this pie for 50 minutes. A toothpick inserted into the outer edges came out clean, but the center was still a little bit sticky when I took it out. Remove from oven and it will continue baking for just a little while and the center will firm up.

Bake the extreme version for 35 minutes at 350°F.

Meringue Topping

If you need super sweet GAPS Legal topping, please follow the original recipe, found here at Cara's: Health, Home and Happiness Simple Meringue Frosting.

For my taste testers, I used Cara's recipe, and used my husband's torch to toast the top. If you do not have a Kitchen Torch you can put the pie into the oven at 400°F and bake for 3 to 5 minutes until the peaks are browned.

  • 1/4 cup honey (2 tablespoons for the extreme version)
  • 2 egg whites
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla (optional)

Carefully separate egg yolks from egg whites. Place the egg whites into a bowl with the salt. Using a hand mixer whip at high speed for 1 minute and 30 seconds until stiff peaks are formed. Place the honey in a small saucepan and heat at medium heat until the honey boils and begins to slightly turn a darker color. If you have a thermometer, boil until the honey reaches 245°F.

Return to the egg whites, turn the mixer back on high and begin slowly drizzling the boiling hot honey into the egg whites. Continue to whip the egg whites for 2-3 minutes longer until the mixture has cooled to the touch.

Faux Sweet Potato Pie

Faux Sweet Potato Pie

This pie was shared at Fat Tuesday and Grateful GAPS Holiday Foods blog hop, and Traditional Tuesdays.

Faux Sweet Potato Pie GAPS Legal
Author: 
Recipe type: Dessert, Pie
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Sweet Potato pie is adapted from Paula Deen's Old Fashioned Sweet Potato Pie except this version is GAPS legal, and contains no sweet potatoes. Use the lesser amounts of honey for a less sweet version.
Ingredients
  • Pie Filling:
  • 2-1/2 cups of carrots (2 pounds of carrots; after peeling and removing tops they weighed 1# 10 ounces)
  • ½ cup honey (reduce to 2 tablespoons for the extreme version)
  • ¼ cup melted butter
  • 2 large eggs
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ginger
  • ½ cup coconut milk (I use Natural Value, they now have an organic, BPA-free can with no additives whatsoever)
  • Pie Crust:
  • 1-1/2 cups blanched almond flour, tamped down and measured with a knife flat across the top of the cup measurement
  • ¼ teaspoon sea salt
  • ¼ cup butter, soft and at room temperature
  • ice water
  • Meringue Topping:
  • ¼ cup honey (2 tablespoons for the extreme version)
  • 2 egg whites
  • ¼ teaspoon sea salt
  • 1 teaspoon vanilla (optional)
Instructions
  1. Pie Filling Instructions: Peel and trim the tops and bottoms from two pounds of carrots. Cut into 1-1/2 to 2" pieces.
  2. Steam above the level of the water for 25 minutes, or until fork tender.
  3. Add the cooked carrots, honey, melted butter and eggs to your blender.
  4. Blend until completely smooth and creamy. The mixture will be thick like pudding.
  5. Remove to a mixing bowl and add remaining ingredients.
  6. Mix together.
  7. Pour into pie shell and smooth to edges.
  8. Bake for 40 minutes and check for doneness. I had to bake this pie for 50 minutes. A toothpick inserted into the outer edges came out clean, but the center was still a little bit sticky when I took it out. Remove from oven and it will continue baking for just a little while and the center will firm up.
  9. Bake the extreme version for 35 minutes at 350°F.
  10. Pie Crust Instructions: Add almond flour into a medium sized mixing bowl.
  11. Add in the salt, and mix together to spread evenly throughout.
  12. Add butter and using a pastry blender (or two knives) cut the butter into the flour.
  13. When the mixture looks crumbly, add one teaspoon of ice water and gently fold using a fork.
  14. Add one to two more teaspoons of ice water, each time gently lifting the flour and folding over so that all flour is moistened.
  15. The mixture should be in small clumps.
  16. Take about ⅔rds of the mixture and sprinkle it evenly into the pie plate.
  17. Begin pressing gently with your fingers and heel of your hand along the bottom of the pie plate.
  18. When you have the dough pressed evenly across the bottom and slightly going up the sides of the pie plate, add the remaining ⅓ evenly around the sides.
  19. Now begin working the dough up the side of the pie plate, gently pressing until even in all areas. I find this method works well with almond flour, rather than trying to roll out between parchment paper.
  20. You may wish to decorate the edges with the tines of a fork pressed gently into the rim.
  21. Preheat oven to 350°F. Add the pie filling to the pie crust. Smooth the pie filling to the edges and smooth the top until it is level.
  22. The crust will need to be covered with either a ring fashioned from aluminum foil, or use a Norpro Silicone Pie Crust Shield.
  23. Meringue Topping Instructions: If you need super sweet GAPS Legal topping, please follow the original recipe, Simple Meringue Frosting found at Health, Home and Happiness.
  24. Carefully separate egg yolks from egg whites.
  25. Place the egg whites into a bowl with the salt.
  26. Using a hand mixer whip at high speed for 1 minute and 30 seconds until stiff peaks are formed.
  27. Place the honey in a small saucepan and heat at medium heat until the honey boils and begins to slightly turn a darker color.
  28. If you have a thermometer, boil until the honey reaches 245°F.
  29. Return to the egg whites, turn the mixer back on high and begin slowly drizzling the boiling hot honey into the egg whites.
  30. Continue to whip the egg whites for 2-3 minutes longer until the mixture has cooled to the touch.
  31. Smooth over the pie.
  32. Use a kitchen torch to brown the peaks of the pie, otherwise bake at 400°F for 3 to 5 minutes until the peaks are browned.
Notes
This pie freezes well (sans meringue). Thaw at room temperature for four hours prior to serving. Make meringue frosting the day you serve the pie for best results.

 

*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!

 

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.

Gluten Free and Grain Free Pretzels

Pretzels Gluten-Free and Grain-Free

Gluten Free and Grain Free Pretzels

My oldest son Matthew, who turns 25 today, requested pretzels as part of his birthday meal. It's been a long, slow struggle to get him off gluten and grains and eating full GAPS. If I had my way, when I started GAPS in December 2009, Matt would have also. I managed to remove pasta and dairy from his diet at that time, but my husband has been reluctant to take all of Matt's favorite foods from him so slowly I have been removing one more thing. As I've been learning more about my own health issues I've realized how important it is for Matt to be completely off grains and gluten. For one thing, he has had alopecia since the age of 2-1/2, and I've learned that alopecia is actually an autoimmune disorder. This alone indicates that he needs to be eating gluten-free, and some authorities believe dairy products should be completely eliminated as well. Finding the pizza crust to fit this criteria last weekend was wonderful because we have really missed having pizza.

On Saturday morning, I woke up to find my husband and youngest son trying to figure out what Matt was saying. Matt was drawing the third pree-zoh when I walked out of my bedroom and I started guessing. He said you eat these pree-zohs with butter and salt, and one of the drawings looked like an artichoke but that was wrong. Finally after much guessing, I figured it out. Go Mom! PRETZELS!!

And then the search was one to find a way to make pretzels for his birthday. I asked on Facebook and several of my fans gave me recipes and I checked them all out but didn't find one that appealed, so I went searching on my own. I found a recipe for a Soft Cinnamon [affiliate link] Pretzel (It is no longer available on the internet). Nowhere near what I was looking for, but this seemed to be the one. I know it's a little bit superstitious of me but you know when you get that feeling, “This is the one” then you gotta go with it. Matt has never had a soft pretzel, only the smaller, crunchy ones, and I knew he would be disgusted with me if the pretzels were soft, sweet or tasted like cinnamon! And so inspired by that recipe above, here is my recipe for pretzels.

Beat 2 eggs, set aside. Add the almond flour, salt and butter together and mix well. Into this mixture, pour and mix the beaten eggs. You should have a very wet dough. Add in one tablespoon of coconut flour and mix in well. Allow to sit for about a minute as the coconut flour takes a bit of time to absorb. You are looking for a dough that can be easily kneaded, yet will not stick to your hands. Add a second tablespoon of coconut flour, looking for this play-doh like texture. I had to add a third tablespoon to get the desired texture.

Let the dough rest for five minutes. Preheat oven to 350°F. Liberally grease a cookie sheet.

Take a hunk of dough about half the size of a golf ball, and use your mad childhood Play-Doh skills to roll the dough under your hands into a long skinny pencil about the length of a pencil.

Once you have a piece of dough this size, continue to roll it thinner and thinner until it is about twice as long.

Pretzel Dough About the Size of a Pen

You will need a piece of dough that is at least 11″ in length to make a small-sized pretzel which is 1-3/4″ tall and 2-1/2″ in width.

You will need a piece of dough that is at least 14″ in length to make a large sized pretzel which is 2-1/2″ tall and 3″ in width.

Pretzel Specifications

Carefully lift the long skinny piece of dough to the cookie sheet. Twist it carefully into the shape of a pretzel – I learned this is easier said than done!

Place the pretzels in the oven and bake for 10 minutes. Beat the remaining egg and add 1 teaspoon water.

Remove the pretzels from the oven. Turn the oven up to 400°F.

Turn all of the pretzels over and you will see the bottom is nicely browned. This is actually the top of your pretzel! Lightly brush with the beaten egg and sprinkle with coarse salt.

Return to the oven for 5 minutes.

This recipe made 12 smaller sized pretzels and 4 larger sized pretzels. You should be able to yield 18 smaller pretzels from this recipe. The recipe in printable format is below.

This post was included at Fat Tuesday.

 

Pretzels Gluten-Free and Grain-Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 3 Pretzels each
 
These gluten-free and grain-free pretzels are a pretty close substitute for real pretzels. Not quite as crunchy as wheat flour.
Ingredients
  • 2 eggs
  • 1-1/2 cup blanched almond flour
  • ½ tsp. salt
  • 1 Tablespoon room temperature butter
  • 2-3 Tablespoons coconut flour
  • 1 egg and 1 tsp. water for brushing onto the pretzels
Instructions
  1. Beat 2 eggs, set aside.
  2. Add the almond flour, salt and butter together and mix well.
  3. Into this mixture, pour and mix the beaten eggs. You should have a very wet dough.
  4. Add in one tablespoon of coconut flour and mix in well. Allow for about a minute as the coconut flour takes a bit of time to absorb. You are looking for a dough that can be easily kneaded, yet will not stick to your hands.
  5. Add tablespoon of coconut flour, looking for this play-doh like texture. I had to add a third tablespoon to get the desired texture.
  6. Let the dough rest for five minutes.
  7. Preheat oven to 350°F.
  8. Liberally grease a cookie sheet.
  9. Take a small piece of dough and begin rolling into a long skinny pencil-shape.
  10. You will need a piece of dough that is at least 11" in length to make a small-sized pretzel which is 1-3/4" tall and 2-1/2" in width.
  11. You will need a piece of dough that is at least 14" in length to make a large sized pretzel which is 2-1/2" tall and 3" in width.
  12. Carefully remove the long thin piece of dough to the greased cookie sheet and twist into a pretzel shape.
  13. Press lightly on the twists and where the pretzel connects at the bottom.
  14. The dough is delicate but can be pressed back together easily.
  15. Bake for 10 minutes, remove from oven. The bottom of the pretzel should be nicely browned.
  16. Turn oven up to 400°F.
  17. Beat the remaining egg, adding 1 teaspoon water.
  18. Turn the pretzels upside down and brush the bottom ( side which is actually the top side - the prettier looking side of the pretzel) with the beaten egg.
  19. Lightly sprinkle with coarse salt.
  20. Return to the oven for 5 minutes.
Notes
Please note the brands of almond flour and coconut flour that I have used. I have found that coconut flour behaves differently from one brand to the next so your results may vary if you use brands other than the ones I have.
This batch made 12 smaller sized pretzels and 4 larger sized. If you made all smaller pretzel you should yield 18.

 

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy 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.

Cranberry Blossom Mini Cupcakes

Pink Blossom Mini Cupcakes

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

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

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

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

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

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

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

Pink Fluff Icing

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

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

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

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

Cranberry Blossom Mini Cupcakes

Comments from my non-GAPS son:

“You're getting better at this, Mom.”

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

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

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

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

Lemon Blossom Cupcakes

This post was included at Fat Tuesday and Monday Mania.

 

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

Pork Croquettes Gluten Free

Pork Roast Croquettes Gluten Free

This recipe was inspired by the recipe with my Mom's Salmon Patties. I thought, if salmon works good, then maybe pork roast would do well. In fact, I think boiled chicken breast would work great in this recipe, too!

Pork Roast Croquettes

Slice the pork roast into small cubes. In a different bowl, scramble two eggs, add the other ingredients and pour on top of the cut up pork roast. Mix together gently and allow to  sit about two minutes so that coconut flour can absorb the moisture. The mixture will be thick and somewhat sticky.

Use a 1/4 measuring cup to form patties.

Melt a couple of tablespoons of your favorite fat in your skillet. Although I could fit all nine patties in my skillet at once, I found it difficult to reach in with the spatula and turn them over as they tended to stick to the pan just slightly. I realized it was best to cook five first, then the remaining four.

Brown on each side for about two minutes and turn, cooking two minutes until nicely brown. Continue to cook another two minutes on each side until the patties feel firm, indicating they are done.

Makes nine patties. Serves three or more.

Each patty contains:  193 calories, 14 grams protein, 13 grams fat and 4 grams carbohydrates.

These had a nice texture to them, somewhat different than the salmon patties, which tend to be softer. These had more of a roast beef texture. They were a big hit with my husband and son and I will definitely make them again. I am sure they would help to moisten up boiled chicken.

Pork Croquettes Gluten Free

 

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.

Salmon Patties Gluten Free

Mom’s Salmon Patties

Mom's Salmon Patties

This recipe makes 3 patties.

This is a very simple recipe inspired by my mother's recipe, and her recipe inspired by her mother, my grandmother. Grandma called the Salmon Croquettes, but she dipped hers in flour before frying. My mother had a slightly different version, and the one you see above is my revision.

As I mentioned, this is a super easy recipe. If you're using canned salmon, simply open the can and if your brand contains bones or skin, remove both leaving only the flakes of fish.

Pour the salmon into a bowl, break the fish into small pieces, add in the scrambled egg and all other ingredients. Mix gently and allow to sit for about two minutes so that the coconut flour can absorb the moisture.

Use a 1/4 cup measuring cup to form patties.

Melt your favorite fat in a skillet and heat until nice and hot. Drop the patties in and saute for about two minutes on each side to brown. These stuck in my stainless skillet so be sure to use plenty of fat.

Turn down heat and continue to cook on each side about two minutes until the patties feel firm.

With an additional egg on the side, this serves one person breakfast doing the leptin reset. Three patties contains: 340 calories, 45 grams protein, 17 grams fat and 5 carbohydrates.

Salmon Patties Gluten Free

 

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.

Biscuits and Gravy Breakfast

Biscuits and Gravy Gluten Free Real Food GAPS Style

Biscuits and Gravy Breakfast

My husband pulled an all nighter helping some friends move and as he was on his way home this morning told me he was dreaming of biscuits and gravy, eggs [affiliate link] and bacon. So, being the loving wife that I am, I set out to make him a GAPS modified version of an old favorite. It helps that I've had some experience with making this meal and it helps that I had the necessary ingredients on hand.

THE BISCUITS

The most important thing is the biscuits. Since my husband is not yet truly on GAPS, I contemplated snitching some of my youngest son's Bisquick mix to make just a couple of biscuits for hubby, but then I thought why do that, when I can make a fairly acceptable almond flour [affiliate link] biscuit. Granted almond flour is not white flour, so the texture is a little bit different, but when you're trying to avoid gluten and foods that literally strip your body of nutrients (white flour) instead of feeding your body there has to be some compromise.

This recipe is adapted from: Healthy Indulgences: Easy Low Carb Gluten Free Biscuits.

 

Preheat oven to 350°F.

Place the almond flour and sea salt into a bowl, mix together.

Take the two tablespoons of butter and using a sharp knife, shave off thin slices of the butter, then chop into smaller bits.

Mix the butter into the almond flour and salt mixture, and mash with a fork to mix the butter into the mixture.

Add one egg yolk and mix lightly with a fork. You are looking for a pie crust type dough – at the first stage when it is just mixed together and still crumbly looking.

Add second egg yolk if you feel the dough needs to be a bit wetter.

Whip the four egg whites with a mixer until stiff peaks form.

Gently fold the egg whites into the crumbly mixture.

This recipe made five muffins. I used cupcake papers because the dough sticks pretty badly. So if you don't want to use the papers, grease the tins heavily and flour using almond flour.

Bake for 10 minutes or until toothpick inserted comes out clean.

Because of the beaten egg whites, these muffins are lighter than normal almond flour muffins. I thought they turned out pretty good, but I think next time I'll use 1/2 teaspoon salt.

Here is another biscuit recipe of mine: Green Onion Flecked Biscuits

THE GRAVY

  • 2 cups stock
  • 2 cups cauliflower
  • 4 mushrooms, sliced
  • 2 Tablespoons onion

Cook cauliflower, mushrooms and onion in stock for about 20 until very tender.

Allow to cool for a while and then I blend everything together. I used my Magic Bullet.

Here are my other gravy recipes:

Mushroom Onion Gravy
Onion Gravy

I had also cooked nitrate-free bacon to go with this meal. So I drained out most of the bacon grease, leaving a few of the crumbly bits of bacon in the pan, and added the blended cauliflower to the pan and warmed it up. I had to add several ladles of chicken stock to get the right texture for gravy, and added salt to taste. If my husband could tolerate black pepper [affiliate link], I would have added that, too.

Then I scrambled up some eggs, and dished up some sauerkraut to complete the meal.

Biscuits and Gravy, Bacon and Scrambled Eggs

The only thing missing from the old days is a side of hash browns… which I could have managed a close substitute with peeled and shredded zucchini squash. I understand if you squeeze the squash with cheesecloth the resulting shreds become similar to potatoes.

You'll have to let me know if you try any of these or the whole shebang! 🙂

Biscuits and Gravy Gluten Free Real Food GAPS Style
Author: 
 
Ingredients
  • Biscuits
  • 1 cup almond flour (lightly scooped, not packed, slightly overflowing)
  • ¼ teaspoon sea salt
  • 4 egg whites
  • 2 egg yolks
  • 2 Tablespoons frozen butter
  • Gravy:
  • 2 cups stock
  • 2 cups cauliflower
  • 4 mushrooms, sliced
  • 2 Tablespoons onion
Instructions
  1. Biscuits:
  2. Preheat oven to 350°F.
  3. Place the almond flour and sea salt into a bowl, mix together.
  4. Take the two tablespoons of butter and using a sharp knife, shave off thin slices of the butter, then chop into smaller bits.
  5. Mix the butter into the almond flour and salt mixture, and mash with a fork to mix the butter into the mixture.
  6. Add one egg yolk and mix lightly with a fork.
  7. You are looking for a pie crust type dough - at the first stage when it is just mixed together and still crumbly looking.
  8. Add second egg yolk if you feel the dough needs to be a bit wetter.
  9. Whip the four egg whites with a mixer until stiff peaks form.
  10. Gently fold the egg whites into the crumbly mixture.
  11. Use cupcake papers or grease the tins heavily and flour using almond flour.
  12. Bake for 10 minutes or until toothpick inserted comes out clean.
  13. Gravy:
  14. Cook cauliflower, mushrooms and onion in stock for about 20 until very tender.
  15. Allow to cool for a while and then I blend everything together.

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.
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.

Meat Loaf Burgers

Meat Loaf Burgers

Meat Loaf Burgers

I have never been much of a fan of meatloaf for most of my life. I did once have meatloaf at a potluck that was fabulous, and I've tried lots of different recipes trying to duplicate that one. One of the things I really dislike is meatloaf with a rubbery texture. Over the years, I learned in order to avoid that rubbery texture, it was necessary to use bread crumbs, or oatmeal. Well, of course with GAPS, those items are not legal, so I decided to try my main substitute for baked goods, almond flour [affiliate link].

And with this addition, I've learned to make these burgers that taste much like that meatloaf I had many years ago. Here is my recipe.

Meat Loaf Burgers

  • 1 pound ground beef
  • 1/2 cup onions [affiliate link] chopped finely
  • 1/2 cup green bell peppers chopped finely
  • 1 whole egg
  • 3 tablespoons Prunotto Organic Tomato Puree
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup almond flour
  • 2 tablespoons butter or your favorite GAPS legal fat

Mix all ingredients together. Form into patties. Melt butter in a cast iron skillet until bubbly. Cook burgers on one side for 10 minutes at medium low heat. On my stove 5 is medium, so I cook these on 4. Flip and cook for 10-15 minutes until done. You may want to cook at an even lower heat if you are trying to avoid dark browning of the meat.

I served these with steamed cabbage and a red sauce (think spaghetti substitute).

Makes 8 patties.

 

Recipe: Meat Loaf Burgers
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
 
A burger that tastes much like the meatloaf I used to eat before the GAPS diet, but this is GAPS legal.
Ingredients
  • 1 pound ground beef
  • ½ cup onions chopped finely
  • ½ cup green bell peppers chopped finely
  • 1 whole egg
  • 3 tablespoons Prunotto Organic Tomato Puree
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup almond flour
  • 2 tablespoons butter or your favorite GAPS legal fat
Instructions
  1. Mix all ingredients together.
  2. Form into patties.
  3. Melt butter in a cast iron skillet until bubbly.
  4. Cook burgers on one side for 10 minutes at medium low heat.
  5. Flip and cook for 10-15 minutes until done.
  6. You may want to cook at an even lower heat if you are trying to avoid dark browning of the meat.

Save

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.

Save

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.

Elena's Pantry Carrot Cake Recipe

Carrot Cake Muffins

Elena's Pantry Carrot Cake Recipe

This recipe is adapted from Elena's Carrot Cake recipe which as the title states is actually a cake, so technically these are cupcakes. 🙂

This recipe made one dozen muffins PLUS two miniature loaf pans.

These muffins were so incredibly delicious I can't even begin to describe in words. All I can say is I know what I'm bringing for any holiday events where I need to bring something to share. I had mine without frosting, and they were sensational, but for special events I will probably find a frosting recipe that is halfway healthy (like maybe cream cheese and honey [affiliate link]).

3 cups blanched almond flour [affiliate link]
2 t. sea salt [affiliate link]
1 t. baking soda [affiliate link]
1 T. cinnamon [affiliate link]
1 t. nutmeg [affiliate link]
5 eggs [affiliate link]
½ cup honey
¼ cup coconut oil [affiliate link]
3 cups carrots, grated
1 cup dried blueberries
1 cup pecans [affiliate link]

Preheat oven to 325°F.

For this recipe I used a 12 cup muffin tin, and 2 miniature loaf pans. Grease well with coconut oil and flour with almond flour. Alternatively you may use cupcake liners and parchment paper. If you want to make all muffins, this should yield 18 muffins.

Add the almond flour, salt, baking soda, cinnamon, and nutmeg into one bowl and mix together well.

Scramble the eggs in a separate bowl. Add honey, coconut oil and carrots. Mix these together and finally add in the blueberries and pecans.

Add the dry ingredients in the first bowl into the second bowl of wet ingredients.

Mix together by hand briefly.

The cupcakes will be done in 25-30 minutes. The loaf pans may take a little bit longer. When you begin smelling the fragrance of the baked goods in the air, it is time to check and see if they are done. A toothpick inserted in the middle which comes out clean indicates doneness.

Recipe: Carrot Cake Muffins
Author: 
Recipe type: <g class="gr_ gr_102 gr-alert gr_gramm gr_run_anim Grammar multiReplace" id="102" data-gr-id="102">Breads</g>
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
This recipe is adapted from Elana's Pantry Carrot Cake.
Ingredients
  • 3 cups blanched almond flour
  • 2 t. sea salt
  • 1 t. baking soda
  • 1 T. cinnamon
  • 1 t. nutmeg
  • 5 eggs
  • ½ cup honey
  • ¼ cup coconut oil
  • 3 cups carrots, grated
  • 1 cup dried blueberries
  • 1 cup pecans
Instructions
  1. Preheat oven to 325°F.
  2. For this recipe I used a 12 cup muffin tin, and 2 miniature loaf pans. Grease well with coconut oil and flour with almond flour. Alternatively you may use cupcake liners and parchment paper. If you want to make all muffins, this should yield 18 muffins.
  3. Add the almond flour, salt, baking soda, cinnamon, and nutmeg into one bowl and mix together well.
  4. Scramble the eggs in a separate bowl. Add honey, coconut oil and carrots. Mix these together and finally add in the blueberries and pecans.
  5. Add the dry ingredients in the first bowl into the second bowl of wet ingredients.
  6. Mix together by hand briefly.
  7. The cupcakes will be done in 25-30 minutes. The loaf pans may take a little bit longer. When you begin smelling the fragrance of the baked goods in the air, it is time to check and see if they are done. A toothpick inserted in the middle which comes out clean indicates doneness.
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.