Tag Archives: butter

Chocolate Coconut Flour Cookies Made with a Cookie Press

December 6, 2011Cookies, Dessert, GAPS Diet Recipesbutter, cocoa powder, coconut flourStarlene

I count this as progress… my husband has been eating cookies that are GAPS legal!

I nervously baked up a batch a few nights ago, because he has such a sugar addiction I wasn't sure if he would go for these. But he likes them!

After he deemed them acceptable, I wondered if the dough would be stiff enough to use with my cookie press and it was! I am so happy about that. I love using a cookie press. I have such fond memories of my mother using one when I was growing up, making Christmas cookies.

This recipe is based on the one I found at Tiana Coconut Flour. My ingredients are slightly different since the original recipe called for sugar, and I needed to use honey [affiliate link]. You can find a printable recipe below this one.

Chocolate Coconut Flour Cookies

1/2 cup + 2 Tablespoons Bob's Red Mill Coconut Flour [affiliate link]
1/2 cup butter or coconut oil [affiliate link]
2/3 cup cacao or cocoa powder [affiliate link]
2 eggs [affiliate link]
2/3 cup honey
1/2 teaspoon salt
1/2 teaspoon vanilla [affiliate link] extract

Preheat oven to 350°F. Add honey and butter together in a small pan and heat until warm and melted. Measure all other ingredients into a bowl. When honey and butter are melted, pour into the bowl. Beat with a mixer until well blended. Allow to set for five minutes to allow coconut flour to absorb and thicken. After you allow the dough to sit for five minutes, cover and refrigerate for 30-60 minutes. When the dough is chilled, remove and spoon into the cookie press. I tried several shapes, but the snowflakes that you see above came out best. Do *not* grease the cookie sheet if you are using the cookie press. The dough must “grab” onto the cookie sheet from the cookie press, if it is greased it will not stick and break away from the dough remaining in the cookie press. This made 44 snowflakes. For each tiny snowflake: 45 calories, 1 gram protein, 3 grams fat, 6 grams carbohydrates, 1 gram fiber.

Bake 6 minutes.

Tomorrow I'll share the chocolate coconut cream fluff “dip” that I make for my husband to dip his cookies.

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Recipe: Chocolate Coconut Flour Cookies Made with a Cookie Press

Author: Starlene Stewart

Recipe type: Dessert

Prep time: 1 hour 15 mins

Cook time: 6 mins

Total time: 1 hour 21 mins

Serves: 44

These soft chocolate cookies are delightful bites of bliss. This is the cookie press version. If you don't have a cookie press, follow the other recipe.

Ingredients

½ cup + 2 Tablespoons Bob's Red Mill Coconut Flour
½ cup butter or coconut oil
⅔ cup cacao or cocoa powder
2 eggs
⅔ cup honey
½ teaspoon salt
½ teaspoon vanilla extract

Instructions

Preheat oven to 350°F.
Add honey and butter together in a small pan and heat until warm and melted.
Measure all other ingredients into a separate bowl.
Pour honey and butter mixture into the separate bowl.
Beat with a mixer until well blended.
Allow to set for five minutes to allow coconut flour to absorb and thicken.
Cover and refrigerate for 30-60 minutes.
When the dough is chilled, remove and spoon into the cookie press. I tried several shapes, but the snowflakes that you see above came out best.
Do *not* grease the cookie sheet if you are using the cookie press. The dough must "grab" onto the cookie sheet from the cookie press, if it is greased it will not stick and break away from the dough remaining in the cookie press.

Notes

Please note if you use coconut flour other than Bob's Red Mill, your results may not be the same as mine.

Nutrition Information

Serving size: 2 Calories: 45 Fat: 3 Carbohydrates: 6 Fiber: 1 Protein: 1

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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.

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.

Blackberry Shortcake A New Spin on Strawberry Shortcake

November 25, 2011Cake, Dessert, GAPS Diet Recipesblackberries, butter, coconut flour, eggs, honeyStarlene

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

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

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

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

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

Blackberry Shortcake

4 Tablespoons Bob's Red Mill Organic Coconut Flour [affiliate link]
5 tablespoons unsalted butter
3 large eggs [affiliate link]
2 Tablespoons raw honey
1 teaspoon vanilla [affiliate link] extract
1/8 teaspoon sea salt [affiliate link]

Makes four miniature shortcakes.

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

Blackberry Syrup

6 blackberries, crushed
1 Tablespoon butter
3 Tablespoons honey

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

Whipped Coconut Cream

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

Building the Shortcakes

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

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

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

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Recipe: Blackberry Shortcake A New Spin on Strawberry Shortcake

Author: Starlene Stewart @ GAPS Diet Journey

Recipe type: Dessert

Ingredients

Shortcake
4 Tablespoons Bob's Red Mill Organic Coconut Flour
5 tablespoons unsalted butter
3 large eggs
2 Tablespoons raw honey
1 teaspoon vanilla extract
⅛ teaspoon sea salt
Syrup
6 blackberries, crushed
1 Tablespoon butter
3 Tablespoons honey
Coconut Cream from 2 cans of coconut milk

Instructions

Shortcake:
Mix all ingredients together using a hand mixer.
If you don't have these miniature cake pans you can use cupcake tins, this recipe should yield six cupcakes.
Butter tins liberally.
Spoon batter equally into tins.
Bake at 350°F for 20-25 minutes.
Syrup:
Heat butter in a small skillet, add blackberries.
Crush them with a potato masher or fork.
Allow to cook for 2-3 minutes.
Berries will liquify.
Add honey.
When the honey melts (mine was thick and sticky) and the product is liquid, press through a sieve to remove the seeds.
Bring to a boil and stir constantly over medium heat for 4-5 minutes.
As the mixture boils it becomes slightly thicker.
Allow to cool before drizzling over shortcakes.
If it thickens too much once cooled down, warm it slightly and it will turn liquid again.
This had a texture of jelly to it when it cooled down.
Whipped Coconut Cream
Carefully remove the coconut cream, place in a chilled bowl, add two teaspoons vanilla and whip using a hand mixer.
If you want to sweeten, gradually beat in two tablespoon honey.
Building the Shortcake
Place one shortcake on a dessert plate. Spoon a dollop of whipped coconut cream into the little cup on the shortcake. Press in three whole blackberries. Spoon on more whipped coconut cream, drizzle blackberry syrup over the top and garnish with one blackberry.
Plain Jane version: Place shortcake on a dessert plate, dollop whipped cream on, garnish with one blackberry

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Biscuits and Gravy Gluten Free Real Food GAPS Style

June 4, 2011Breads, GAPS Diet Recipesalmond flour, broth, butter, cauliflower, mushrooms, stockStarlene

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.

1 cup almond flour (lightly scooped, not packed, slightly overflowing)
1/4 teaspoon sea salt [affiliate link]
4 egg whites
2 egg yolks
2 Tablespoons frozen butter

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.

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! 🙂

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Biscuits and Gravy Gluten Free Real Food GAPS Style

Author: Starlene Stewart @ GAPS Diet Journey

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

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.
Use cupcake papers or grease the tins heavily and flour using almond flour.
Bake for 10 minutes or until toothpick inserted comes out clean.
Gravy:
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.

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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.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.