Tag Archives: coconut flour

Strawberry Shortcake French Toast

Strawberry Shortcake French Toast

Strawberry Shortcake French Toast

Today I'm sharing one of my favorite breakfast recipes with you. Strawberry Shortcake French Toast. This is such a yummy way to start the day. Perfect for lazy Saturday mornings, or maybe you're up extra early on a weekday and it's someone birthday. Or maybe it's Valentine's Day, or your anniversary, or one of your children's birthdays.

The french toast recipe is super simple. All you need is six slices of bread, preferably day old, one can or 14 ounces of coconut milk [affiliate link], and two eggs [affiliate link].

Scramble the eggs in a wide bowl, add the coconut milk, mix. Soak the bread for five minutes or longer until soggy.

Heat a griddle and slather with butter or coconut oil [affiliate link] or even bacon grease. Carefully lift the slices using a spatula and slide onto the griddle. Fry on each side until lightly browned.

Serve with sliced strawberries on top. Add honey [affiliate link] if you need more sweetener.

If you don't have day old bread, you're going to have to make this loaf of bread first. The recipe comes from one of my newest books, Baker's Dozen Sweet Quick Breads *Amazon affiliate link. It is Volume 1 in my Coconut Flour [affiliate link] Baked Goods series.

Baker's Dozen Coconut Flour Baked Goods Volume 1

The recipe is the Coconut Date Bread and it is delicious. You'll need the loaf to be completely cooled down (preferably overnight) before you make the French toast. If the bread is a day or two old, even better!

Coconut Date Bread

Coconut Date Bread

  1. Preheat oven to 325°F. Be sure oven is preheated to the correct temperature.
  2. Grease a loaf pan* and line with parchment paper for complete ease in removal of loaf when done.
  3. In a large mixing bowl, combine eggs, apple cider vinegar, coconut oil, honey, banana, sea salt, vanilla, cinnamon, and coconut flakes.
  4. With an electric mixer, mix at low speed until all ingredients are fully incorporated.
  5. To measure the coconut flour, pack firmly into the cup measurement and use the back of a straight knife to level the flour even with the top edge of the measuring cup.
  6. To ensure there are no lumps, sift flour.
  7. Add the coconut flour to the bowl and mix at medium speed until all ingredients are fully incorporated.
  8. Add dates and mix together.
  9. Add baking soda and mix together quickly.
  10. Pour batter immediately into the bread pan.
  11. Place in a preheated oven. Bake 35 minutes. Lightly cover with a tent of aluminum foil and bake for 20-25 more minutes.
  12. Loaf will feel firm to the touch when done. If the loaf is nicely browned but the middle of the loaf still feels as if it may not be fully done you may turn off the oven and leave the loaf for 10 more minutes. This will usually allow the loaf to finish baking fully.
  13. Remove from pan using parchment paper “handles” and place on a cooling rack.

Strawberry Shortcake French Toast + Coconut Date Bread Recipe
Author: 
Recipe type: Breakfast
Cuisine: American
Serves: 12
 
Two recipes! Coconut Date Bread made into Strawberry Shortcake French Toast.
Ingredients
  • BREAD INGREDIENTS
  • 7 large whole eggs (343 grams)
  • 2 tablespoons apple cider vinegar
  • ½ cup coconut oil, soft or melted
  • ⅓ cup honey
  • 1 small ripe banana
  • ½ teaspoon sea salt
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • ½ cup coconut flakes, unsweetened
  • ½ cup coconut flour, packed (84 grams Nutiva brand)
  • ½ teaspoon baking soda
  • ½ cup dates, chopped
  • FRENCH TOAST INGREDIENTS
  • 6 slices day old Coconut Date Bread
  • 14 ounces coconut milk
  • 2 eggs
  • 6 strawberries
Instructions
  1. BREAD INSTRUCTIONS
  2. Preheat oven to 325°F. Be sure oven is preheated to the correct temperature.
  3. Grease a loaf pan* and line with parchment paper for complete ease in removal of loaf when done.
  4. In a large mixing bowl, combine eggs, apple cider vinegar, coconut oil, honey, banana, sea salt, vanilla, cinnamon, and coconut flakes.
  5. With an electric mixer, mix at low speed until all ingredients are fully incorporated.
  6. To measure the coconut flour, pack firmly into the cup measurement and use the back of a straight knife to level the flour even with the top edge of the measuring cup.
  7. To ensure there are no lumps, sift flour.
  8. Add flour to bowl, mix well.
  9. Add dates and mix together.
  10. Add baking soda and mix together quickly.
  11. Pour batter immediately into the bread pan.
  12. Place in a preheated oven. Bake 35 minutes. Lightly cover with a tent of aluminum foil and bake for 20-25 more minutes.
  13. Loaf will feel firm to the touch when done. If the loaf is nicely browned but the middle of the loaf still feels as if it may not be fully done you may turn off the oven and leave the loaf for 10 more minutes. This will usually allow the loaf to finish baking fully.
  14. Remove from pan using parchment paper "handles" and place on a cooling rack.
  15. The loaf pan I used was metal and measured 8.5" x 4.5" x 2.5. Norpro 3849 or Fox Run 4854.
  16. FRENCH TOAST INSTRUCTIONS
  17. Scramble the eggs in a wide bowl, add the coconut milk, mix.
  18. Soak the bread for five minutes or longer until soggy.
  19. While soaking the bread, heat a griddle and slather with butter or coconut oil or even bacon grease.
  20. Carefully lift the slices using a spatula and slide onto the griddle.
  21. Fry on each side until lightly browned.
  22. Serve with sliced strawberries on top.
  23. Add honey or maple syrup (if you aren't doing the GAPS Diet) if you need/want more sweetener

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.

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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.

Banana Pancakes with Chocolate Creme Topping

Banana Pancakes with Chocolate Creme Topping

Banana Pancakes with Chocolate Creme Topping

Usually my son Matthew and I have a mixture of honey [affiliate link] and butter on our pancakes, but last weekend I wanted something different. One of the reasons is because I was hoping to create something that would be lower in carbohydrates and calories. To be honest I don't know if I met that goal but I was really happy with the outcome. Double win because Matthew is a huge chocolate fan and the topping on these pancakes was creamy and delicious. It actually reminded me of frosting, but I didn't want to scare anyone away from having these for breakfast.

If you look closely at the photo, you'll see that the pancakes in the back have a lighter topping which doesn't look as appetizing as the chocolate version, although it did taste very delicious. If you want to try that version, just leave out the cocoa powder [affiliate link].

Before you ask I'm going to let you know that chocolate is in fact allowed on the GAPS Diet once your digestive issues have subsided, per Dr. Natasha Campbell McBride. Please read my post here if you have any questions or concerns: Can I Have Chocolate on the GAPS Diet?

I've included the gram weight on eggs [affiliate link] and coconut flour [affiliate link] as these two can affect the recipe outcome.

Oh, by the way, Matt and I split one stack for breakfast. I refrigerated the second stack and tried it later on. It was really delicious cold, so don't forget to serving leftovers for dessert, or maybe even make this for dessert one night.

Makes nine 6″ pancakes

Banana Pancakes with Chocolate Creme Topping

Chocolate Creme Topping

  • 2 bananas
  • 1/3 cup of smooth peanut or almond butter [affiliate link]
  • 4 tablespoons unsalted butter
  • 1 tablespoon vanilla
  • 1/4 teaspoon cinnamon
  • 4 tablespoons cocoa powder, optional
  1. Blend eggs, bananas and vanilla. Add coconut flour, spices and baking soda. Mix just until smooth.
  2. Heat griddle on medium heat. Grease griddle with butter or coconut oil [affiliate link] (add a half teaspoon or so of fat before each pancake) – butter will be bubbly when the griddle is hot enough. Spoon 1/4 cup into the middle of the griddle. Use the back of a spoon to smooth out into a circle.
  3. Bake for about one minute one the first side, until bubbles are forming and popping. You can lift the edge with your spatula to see if it is done. I find the first pancake usually takes longer to cook and I usually to turn the heat down slightly with the second or third pancake.
  4. Please review my pancake making video tutorial for more tips.
  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.  Blend the topping ingredients together until smooth and creamy. Your choice whether you want to use cocoa powder or not, it tastes delicious both ways.

Banana Pancakes with Chocolate Cream Topping
Author: 
Recipe type: Breakfast or Dessert
Cuisine: American
Serves: 9
 
These pancakes are so delicious at breakfast, but they are also great served cold as dessert.
Ingredients
  • 6 large whole eggs (333 grams or 11¾ ounces)
  • 1-1/2 cup ripe banana
  • 2 tablespoons vanilla
  • ½ cup coconut flour, packed (90 grams or 3⅛ ounces)
  • ½ teaspoon cinnamon
  • ¼ teaspoon cloves
  • ½ teaspoon baking soda
  • Chocolate Creme Topping
  • 2 bananas
  • ⅓ cup of smooth peanut or almond butter
  • 4 tablespoons unsalted butter
  • 1 tablespoon vanilla
  • ¼ teaspoon cinnamon
  • 4 tablespoons cocoa powder, optional
Instructions
  1. Blend eggs, bananas and vanilla. Add coconut flour, spices and baking soda. Mix just until smooth.
  2. Heat griddle on medium heat. Grease griddle with butter or coconut oil (add a half teaspoon or so of fat before each pancake) - butter will be bubbly when the griddle is hot enough. Spoon ¼ cup into the middle of the griddle. Use the back of a spoon to smooth out into a circle.
  3. Bake for about one minute one the first side, until bubbles are forming and popping. You can lift the edge with your spatula to see if it is done. I find the first pancake usually takes longer to cook and I usually to turn the heat down slightly with the second or third pancake.
  4. Please review my pancake making video tutorial for more tips.
  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. Blend the topping ingredients together until smooth and creamy. Your choice whether you want to use cocoa powder or not, it tastes delicious both ways.

Save
If you love recipes like this, I have two cookbooks you really need to check out ASAP! Baker's Dozen Volume 4, Chocolate Treats and Mastering the Art of Baking With Coconut Flour.

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.

Faux Cornbread Dressing Poppers

Faux Cornbread Dressing Poppers (Grain-Free, Corn-Free)

Faux Cornbread Dressing Poppers

You'll never guess where the inspiration from this recipe came so I'll tell you… my husband and I were shopping at Fry's Marketplace, which is a Kroger brand store and in the advertisement they showed a photo of Dressing Balls. I had never heard or thought of such a thing! I checked out the recipe, and it used package stuffing mix, of course.

I thought they looked pretty yummy though, so I decided I would try and make a coconut flour [affiliate link] version. And I decided to call them poppers, instead of balls.

Faux Cornbread Dressing Poppers

Recipe makes 32-36 poppers

Directions

  1. Preheat oven to 350°F.
  2. Grease a large cookie sheet or casserole and line with parchment paper. This will be a flat layer of cornbread, about 1/2″ in height.
  3. Place 2 eggs and 1/2 cup butternut squash into your blender. Process until completely smooth.
  4. Place the mixture into a large mixing bowl. Add the remaining eggs, melted coconut oil, honey, sea salt, baking soda, poultry seasoning and 1/2 cup broth. Mix on low until combined.
  5. To measure the coconut flour, pack firmly into the cup measurement and use the back of a straight knife to level the flour even with the top edge of the measuring cup.
  6. To ensure there are no lumps, sift coconut flour.
  7. Add coconut flour to the batter and mix.
  8. Immediately pour the batter onto the cookie sheet and place in the preheated oven.
  9. Bake for 20-25 minutes. While the cornbread is baking, melt 1/2 cup butter or your favorite GAPS friendly fat into a skillet. Add celery and onion, saute for 20 minutes.
  10. The cornbread will be firm to the touch and if you lift a corner of the parchment paper you will see that it is nicely browned on the bottom.
  11. Remove from oven and allow to cool for 15 minutes.
  12. Break up bread with a fork until it is in small crumbled pieces.
  13. Return to oven for 15 minutes (this is to dry out the crumbled pieces just a little).
  14. Remove from oven and allow to cool.
  15. Add celery and onion, parsley, salt and pepper.
  16. Scramble four eggs in a large mixing bowl.
  17. Add dressing into the eggs and lightly mix using a fork.
  18. I used a tablespoon scoop to measure each popper.
  19. Lightly press the popper with your hands to form a ball.
  20. Place on a greased cookie sheet and bake for 15 minutes at 350°F.
  21. Remove from oven and place around the turkey for decoration.

Faux Cornbread Dressing Poppers (Grain-Free, Corn-Free)
Author: 
Serves: 32
 
Ingredients
  • 5 large whole eggs (249 grams)
  • ½ cup butternut squash
  • ½ cup coconut oil, melted
  • 2 tablespoons honey
  • ½ cup coconut flour, packed (84 grams)
  • ¾ teaspoon sea salt
  • ½ teaspoon baking soda
  • ¼ teaspoon poultry seasoning
  • ½ cup broth
  • ½ cup butter
  • 1 cup celery, diced (about 2 stalks)
  • 1 cup onion, diced (about 1 medium onion)
  • 4 eggs
  • 2 teaspoons dried parsley
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
Instructions
  1. Preheat oven to 350°F.
  2. Grease a large cookie sheet or casserole and line with parchment paper. This will be a flat layer of cornbread, about ½" in height.
  3. Place 2 eggs and ½ cup butternut squash into your blender. Process until completely smooth.
  4. Place the mixture into a large mixing bowl. Add the remaining eggs, melted coconut oil, honey, sea salt, baking soda, poultry seasoning and ½ cup broth. Mix on low until combined.
  5. To measure the coconut flour, pack firmly into the cup measurement and use the back of a straight knife to level the flour even with the top edge of the measuring cup.
  6. To ensure there are no lumps, sift coconut flour.
  7. Add coconut flour to bowl and mix.
  8. Immediately pour the batter onto the cookie sheet and place in the preheated oven.
  9. Bake for 20-25 minutes. While the cornbread is baking, melt ½ cup butter or your favorite GAPS friendly fat into a skillet. Add celery and onion, saute for 20 minutes.
  10. The cornbread will be firm to the touch and if you lift a corner of the parchment paper you will see that it is nicely browned on the bottom.
  11. Remove from oven and allow to cool for 15 minutes.
  12. Break up bread with a fork until it is in small crumbled pieces.
  13. Return to oven for 15 minutes (this is to dry out the crumbled pieces just a little).
  14. Remove from oven and allow to cool.
  15. Add celery and onion, parsley, salt and pepper.
  16. Scramble four eggs in a large mixing bowl.
  17. Add dressing into the eggs and lightly mix using a fork.
  18. I used a tablespoon scoop to measure each popper.
  19. Lightly press the popper with your hands to form a ball.
  20. Place on a greased cookie sheet and bake for 15 minutes at 350°F.
  21. Remove from oven and place around the turkey for decoration.

 

 

Save

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.

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.

Pumpkin Spice Cupcakes

(Copycat) Pumpkin Cupcakes with Pumpkin Spice Buttercream Frosting

Pumpkin Spice Cupcakes with Pumpkin Spice Buttercream Frosting

I see delicious food everywhere. The really awesome thing is even though I “can't have it” the chances are pretty high that I can actually recreate it and make it into something I can have, plus it will actually be healthy and made from real food!

Please be aware that this post contains affiliate links to Amazon and Tropical Traditions. Tropical Traditions links indicated by an asterisk (*). If you are a new to Tropical Traditions and purchase after clicking through one of my links, I will receive a discount coupon and you will receive a copy of their book Virgin Coconut Oil: How It Has Changed Lives and How It Can Change Yours.

The latest inspiration comes from Duncan Hines. Right now they have a box mix called Limited Edition Decadent Pumpkin Spice Cupcakes (Amazon Affiliate Link). On the box you see a cupcake split down the middle with frosting in the center of the cupcake.

I knew I had to recreate these cupcakes. But of course my recipe is GAPS legal and surprise, surprise, my frosting isn't orange. And, mine don't look exactly like the cupcakes on the Duncan Hines box. However, I can assure you these did turn out amazingly delicious!

I am so fortunate to have willing taste testers at my job. These cupcakes were devoured within minutes! Several people commented that the frosting was amazing and they loved that it was so fluffy and lightly sweet. My boss insisted that I bring these cupcakes to work at our yearly staff potluck in December so I am planning on making two dozen.

By the way, these freeze perfectly and once thawed you would never know they were frozen. Be sure to let them completely come to room temperature or the frosting will be hard, instead of fluffy and soft.

This recipe makes 1 dozen cupcakes. I highly recommend using silicone baking cups, they are fabulous and magical! In the past, cupcakes made with paper cupcake inserts were a huge disaster, with a good portion of the muffin or cupcakes glued to the paper, but these cupcakes slid right out of the silicone inserts. Awesome! Less food waste! I am totally sold on these!

Pumpkin Spice Cupcakes

  1. Preheat oven to 325°F. Be sure oven is preheated to the correct temperature.
  2. If you don't have the silicone baking cups, grease the cupcake tins well and dust with coconut flour [affiliate link].
  3. If you do have the silicone baking cups, very lightly grease them with butter or coconut.
  4. In a large mixing bowl, combine eggs, squash, coconut oil [affiliate link], honey [affiliate link], cinnamon [affiliate link], ginger [affiliate link], cloves [affiliate link], nutmeg [affiliate link], vanilla [affiliate link] and baking soda [affiliate link].
  5. With an electric mixer, mix at low speed until all ingredients are fully incorporated.
  6. To measure the coconut flour, pack firmly into the cup measurement and use the back of a straight knife to level the flour even with the top edge of the measuring cup.
  7. To ensure there are no lumps, sift flour.
  8. Begin by adding half of the coconut flour into the ingredients. Blend until well mixed and allow to sit for 2 minutes. Add remaining coconut flour to achieve a thick batter. It's better to add flour in small amounts until you find the correct texture than to compensate by adding more liquids and fats.
  9. Allow to sit for 2 minutes to allow the coconut flour to absorb liquids. The batter for this loaf will be somewhat thick, but still easy to mix with a spoon.
  10. Add apple cider vinegar and mix together quickly.
  11. Spoon batter immediately into cupcake tin.
  12. Place in a preheated oven. Bake 20-35 minutes.
  13. Cupcakes will feel firm to the touch when done.

For this batch, I simply used a knife to carve out a hole in the middle of the cupcake. It worked out great, but for future batches I've invested in this Cuisipro Cupcake Corer. It is on its way from Amazon so I'll let you know what I think of it as soon as I get a chance to try it!

Watch the video above if you are interested in a demonstration of the process of making buttercream frosting.

Pumpkin Spice Buttercream Frosting

Makes about 2-12 cups

 

  1. Remove butter from wrappers and place in a bowl nearby so it's ready for when you need it. Have a spoon handy as well.
  2. Measure out the spices and place in a bowl nearby. Beat eggs and yolks until they are forming soft peaks (this is best accomplished by using a stand mixer. While the eggs are beating, heat honey to 240°F in a heavy bottomed saucepan over medium heat. Try to use a pan that has a lip on the edge as I find that easier to hold in place while pouring the honey slowly into the eggs.
  3. I also like to use a digital thermometer that has a probe. I set it to sound an alarm at 238°F so that I can attend to it and watch for it to reach 240°F so I can take the pan off the burner immediately.
  4. With mixer on medium high setting, dribble the honey down the edge (now you'll see why the pan with the lip comes in handy) of the mixer bowl. The reason you want to dribble the honey on the edge of the bowl is because it will cool just slightly which will keep the eggs from curdling. The eggs will be slightly cooked from the hot honey but not enough to pasteurize them so if you are worried about raw eggs, be sure to use eggs from a farmer you trust.
  5. Once all the honey is dribbled into the mixture, continue to beat until the egg and honey has cooled to room temperature. I've made the mistake of adding the butter too soon, it will just melt in the hot eggs and honey and will never emulsify without some fast action from someone who really knows what they are doing.[My son cooked in a commercial kitchen when he was a teenager and the time I almost ruined the buttercream frosting he knew to quickly add pieces of cold butter].
  6. With the mixer on a medium setting, add butter one spoonful (about two tablespoons) at a time.
  7. The mixture will turn soupy, but just keep adding butter in one spoonful at a time and as you near the last spoonfuls the mixture will emulsify into buttercream frosting!
  8. Add vanilla and mix well. Add spices, mix well. Once the cupcakes have completely cooled, take a sharp knife and cut a circle in the middle of the cupcake. Use the tip of the knife to dig out the center, leaving the bottom of the cupcake intact. Pipe frosting into the center of the cupcake, then decorate the top of the cupcake.
  9. Crumble the cupcake inserts and sprinkle over the top of the piped on frosting for decoration!

Pumpkin Spice Cupcakes with Pumpkin Spice Buttercream Frosting

5.0 from 1 reviews
Grain-Free Pumpkin Cupcakes with Pumpkin Spice Buttercream Frosting
Author: 
Recipe type: Dessert
Cuisine: American
Serves: 12
 
Pumpkin Cupcakes which are filled in the middle with spiced buttercream frosting. These grain-free, gluten-free, honey sweetened cupcakes were inspired by Duncan Hines Limited Edition Decadent Pumpkin Spice Cupcakes.
Ingredients
  • 6 large whole eggs (293 grams)
  • ½ cup butternut squash, winter squash or pumpkin
  • ½ cup coconut oil
  • ½ cup honey
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • ½ teaspoon nutmeg
  • 1 tablespoon vanilla
  • ½ cup coconut flour, packed (87 grams)
  • 1 teaspoon baking soda
  • 2 teaspoons apple cider vinegar
  • FROSTING
  • 1 egg + 1 egg yolk at room temperature
  • 6 tablespoons honey
  • ½ pound unsalted butter at room temperature
  • 1 tablespoon vanilla
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
Instructions
  1. Preheat oven to 325°F. Be sure oven is preheated to the correct temperature.
  2. I recommend using Silicone Baking Cups, they are magic when it comes to releasing cupcakes or muffins!
  3. I don't recommend using regular paper cupcake liners as the cupcakes will stick terribly. If you don't have the silicone baking cups, grease the cupcake tins well and dust with coconut flour. If you do have silicone cupcake liners, grease them very lightly with butter or coconut oil.
  4. In a large mixing bowl, combine eggs, squash, coconut oil, honey, cinnamon, ginger, cloves, nutmeg, vanilla and baking soda.
  5. With an electric mixer, mix at low speed until all ingredients are fully incorporated.
  6. To measure the coconut flour, pack firmly into the cup measurement and use the back of a straight knife to level the flour even with the top edge of the measuring cup.
  7. To ensure there are no lumps, sift flour.
  8. Begin by adding half of the coconut flour into the ingredients. Blend until well mixed and allow to sit for 2 minutes. Add remaining coconut flour to achieve a thick batter. It's better to add flour in small amounts until you find the correct texture than to compensate by adding more liquids and fats.
  9. Allow to sit for 2 minutes to allow the coconut flour to absorb liquids. The batter for this loaf will be somewhat thick, but still easy to mix with a spoon.
  10. Add apple cider vinegar and mix together quickly.
  11. Spoon batter immediately into cupcake tin.
  12. Place in a preheated oven. Bake 20-35 minutes.
  13. Cupcakes will feel firm to the touch when done.
  14. FROSTING INSTRUCTIONS
  15. Remove butter from wrappers and place in a bowl nearby so it's ready for when you need it. Have a spoon handy as well.
  16. Measure out the spices and place in a bowl nearby.
  17. Beat eggs and yolks until they are forming soft peaks (this is best accomplished by using a stand mixer). While the eggs are beating, heat honey to 240°F in a heavy bottomed saucepan over medium heat. Try to use a pan that has a lip on the edge as I find that easier to hold in place while pouring the honey slowly into the eggs.
  18. I also like to use a digital thermometer that has a probe. I set it to sound an alarm at 238°F so that I can attend to it and watch for it to reach 240°F so I can take the pan off the burner immediately.
  19. With mixer on medium high setting, dribble the honey down the edge (now you'll see why the pan with the lip comes in handy) of the mixer bowl. The reason you want to dribble the honey on the edge of the bowl is because it will cool just slightly which will keep the eggs from curdling. The eggs will be slightly cooked from the hot honey but not enough to pasteurize them so if you are worried about raw eggs, be sure to use eggs from a farmer you trust.
  20. Once all the honey is dribbled into the mixture, continue to beat until the egg and honey has cooled to room temperature. I've made the mistake of adding the butter too soon, it will just melt in the hot eggs and honey and will never emulsify without some fast action from someone who really knows what they are doing.[My son cooked in a commercial kitchen when he was a teenager and the time I almost ruined the buttercream frosting he knew to quickly add pieces of cold butter].
  21. With the mixer on a medium setting, add butter one spoonful (about two tablespoons) at a time.
  22. The mixture will turn soupy, but just keep adding butter in one spoonful at a time and as you near the last spoonfuls the mixture will emulsify into buttercream frosting!
  23. Add vanilla and mix well.
  24. Add spices, mix well.
  25. Once the cupcakes have completely cooled, take a sharp knife and cut a circle in the middle of the cupcake. Use the tip of the knife to dig out the center, leaving the bottom of the cupcake intact.
  26. Pipe frosting into the center of the cupcake, then decorate the top of the cupcake.
  27. Crumble the cupcake inserts and sprinkle over the top of the piped on frosting for decoration!

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

Grain-Free Apple Poppers

Apple Cinnamon Poppers Doughnut Holes Gluten Free Grain Free

Apple Poppers Doughnut Holes

Fall is right around the corner.  And that means apples are in season. When I was growing up there were just a few varieties of apples available. I can recall Red Delicious, Yellow Delicious, and Granny Smith. I never cared much for Granny Smith's as they were too tart. Of course nowadays we have so many varieties with interesting names like Honeycrisp, Fuji and Gala, and so many more.

When I saw that apples were on sale, of course I had to buy several pounds. Maybe I could make apple butter (one of my mom's specialties)… and then I wondered if my Pumpkin Poppers would convert to an apple version. The answer is a resounding yes! These little faux doughnut holes are yummy!

Like the Pumpkin [affiliate link] Poppers they freeze well. Just remember to give them a couple of hours to defrost at room temperature.

Oh, and one more thing: These are dairy-free, but of course butter is legal on GAPS. If you do not have to avoid butter, you may want to substitute the cinnamon [affiliate link] topping mixture with butter instead of coconut oil [affiliate link]. It is quite delicious.

Yields: 22-24 (one of my recipe testers yielded only 17 poppers from two separate batches)

Apple Poppers

**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 have applesauce on hand, go ahead and use it. If you are making your own, there are a few extra steps, but well worth it, in my opinion!

Applesauce Recipe

  • 1-1/2 pounds apples (I used Honeycrisp)
  • 2 tablespoon coconut oil
  • 2 tablespoons water
  1. Wash and core your apples, slice into thin pieces (it's not necessary to peel).
  2. Place coconut oil and water into a saucepan with a thick bottom.
  3. Add apples.
  4. Cover and cook for 15 minutes.
  5. Remove lid.
  6. Cook 5 minutes longer or until liquid completely reduces.
  7. Cool apples, then add to a blender to make pureed apple.
  8. Measure out 1 cup of applesauce for this recipe.

Apple Poppers Doughnut Holes

Be sure to get an exact 1/2 cup of coconut flour by using the back of a straight edged knife to level off the flour even with the top edge of the measuring cup. Measure all dry ingredients (coconut flour down to cardamom) in a large mixing bowl. If you freeze your coconut flour (like I do with mine to keep it moist and fresh), you may sift after measuring to make sure there are no little hard clumps.

Mix together.

Add eggs, applesauce, coconut oil and honey to the dry ingredients.

Using a hand mixer, blend for 1-2 minutes until completely mixed. As the coconut flour absorbs the liquids the mixture will go from a very runny consistency to a thicker consistency. (This photo is from the Pumpkin Poppers but shows what the texture should look like). Add one tablespoon of coconut flour at a time until the batter has thickened. Note that it will still be very soft in texture, but it won't be runny.

Pumpkin Poppers Batter
Allow the batter to sit for 5 minutes so that the coconut flour can absorb the liquids.

Preheat oven to 325°F.

Pumpkin Poppers Batter

Use coconut oil to grease a mini muffin tin.

Lightly sprinkle coconut flour into the bottom of each muffin cup.

Measure out two tablespoons of batter for each popper. I have one of these and they make the job MUCH easier. Instead of having to meld two tablespoons together I just scoop and drop into the mini muffin tins: Norpro 703 Grip-EZ 2-Tablespoon Stainless Scoop.

The batter should be of the consistency where you can pick it up in your hands and form into a little ball. If you have to use a tablespoon measurement, be sure that you completely meld the two parts together, otherwise when they bake you will end up with little splits and fissures where you placed them together. If by chance your batter is not thick enough, add in coconut flour by the teaspoon waiting a minute or two in between adding more.

Drop into the muffin tins. I don't advise using cupcake papers for this recipe – in the last step you will drizzle a liquid cinnamon topping which will make a sticky mess of the papers so it is best to just put them bare naked into the muffin tin.

Pumpkin Poppers in the Mini Muffin Tin
Bake for 20 minutes.

For the topping mix 2 tablespoons melted coconut oil (or butter) with 2 tablespoons honey and 1 teaspoon ground cinnamon.

When the poppers are done, as soon as you remove them from the oven using a 1/4 teaspoon measuring spoon drizzle 1/4 teaspoon of the topping mixture on each popper.

The topping will melt into the popper and will also spill down and soak into the bottom.

Carefully remove each popper by sliding a butter knife in between the popper and the muffin tin. They should not stick because of the coconut flour placed under each one but I had a couple that were still a little stubborn and didn't want to come loose.

Grain-Free Apple Poppers

Please let me know if you have any questions, comments or suggestions!

Would you like to learn more about Baking with Coconut Flour? Would you like to know:

  • How to successfully reproduce other people's recipes?
  • How to work with coconut flour?
  • How to adapt your favorite family recipes?
  • The steps I take to convert recipes (including a work sheet)?
  • How to troubleshoot your flops and how to use your flops so that you don't waste expensive ingredients?
  • The results of my experiment where I compared three different brand-name coconut flours?
  • Sources for finding coconut flour, including my favorite?
  • Why you might want to use coconut flour?

Baking with Coconut Flour will answer all these questions and will teach you how to use this unique flour to make delicious and nutritious baked goods that your friends and family will love.

Learn more here: Baking with Coconut Flour

Baking with Coconut Flour

Happy eating!

Apple Poppers Doughnut Holes Gluten Free Grain Free
Serves: 22
 
Ingredients
  • ½ cup coconut flour, firmly packed (I use Tropical Traditions brand)**
  • ½ teaspoon sea salt
  • 1-1/2 teaspoons ground cinnamon
  • ¾ teaspoon nutmeg
  • ¼ teaspoon ground cardamom
  • 3 eggs
  • 1 cup applesauce (if you are making your own, you will need 1-1/2 pounds of apples)
  • ⅓ cup coconut oil (I use Tropical Traditions Gold Label Organic Virgin Coconut Oil
  • ¼ cup honey (I use Tropical Traditions certified organic, raw honey)
Instructions
  1. If you have applesauce on hand, go ahead and use it. If you are making your own, there are a few extra steps, but well worth it, in my opinion!
  2. Applesauce Recipe
  3. /2 pounds apples (I used Honeycrisp)
  4. tablespoon coconut oil
  5. tablespoons water
  6. Wash and core your apples, slice into thin pieces (it's not necessary to peel).
  7. Place coconut oil and water into a saucepan with a thick bottom.
  8. Add apples. Cover and cook for 15 minutes.
  9. Remove lid. Cook 5 minutes longer until liquid completely reduces.
  10. Cool apples, then add to a blender to make pureed apple.
  11. Measure out 1 cup of applesauce for this recipe.
  12. Apple Poppers Doughnut Holes
  13. Be sure to get an exact ½ cup of coconut flour by using the back of a straight edged knife to level off the flour even with the top edge of the measuring cup. Measure all dry ingredients (coconut flour down to cardamom) in a large mixing bowl. If you freeze your coconut flour (like I do with mine to keep it moist and fresh), you may sift after measuring to make sure there are no little hard clumps.
  14. Mix together.
  15. Add eggs, applesauce, coconut oil and honey to the dry ingredients.
  16. Using a hand mixer, blend for 1-2 minutes until completely mixed. As the coconut flour absorbs the liquids the mixture will go from a very runny consistency to a thicker consistency. (See photos for consistency)
  17. Add one tablespoon of coconut flour at a time until the batter has thickened. Note that it will still be very soft in texture, but it won't be runny.
  18. Allow the batter to sit for 5 minutes so that the coconut flour can absorb the liquids.
  19. Preheat oven to 325°F.
  20. Use coconut oil to grease a mini muffin tin.
  21. Lightly sprinkle coconut flour into the bottom of each muffin cup.
  22. Measure out two tablespoons of batter for each popper. I have one of these and they make the job MUCH easier. Instead of having to meld two tablespoons together I just scoop and drop into the mini muffin tins: Norpro 703 Grip-EZ 2-Tablespoon Stainless Scoop.
  23. The batter should be of the consistency where you can pick it up in your hands and form into a little ball. If you have to use a tablespoon measurement, be sure that you completely meld the two parts together, otherwise when they bake you will end up with little splits and fissures where you placed them together. If by chance your batter is not thick enough, add in coconut flour by the teaspoon waiting a minute or two in between adding more.
  24. Drop into the muffin tins. I don't advise using cupcake papers for this recipe - in the last step you will drizzle a liquid cinnamon topping which will make a sticky mess of the papers so it is best to just put them bare naked into the muffin tin.
  25. Bake for 20 minutes.
  26. For the topping mix 2 tablespoons melted coconut oil (or butter) with 2 tablespoons honey and 1 teaspoon ground cinnamon.
  27. When the poppers are done, as soon as you remove them from the oven using a ¼ teaspoon measuring spoon drizzle ¼ teaspoon of the topping mixture on each popper.
  28. The topping will melt into the popper and will also spill down and soak into the bottom.
  29. Carefully remove each popper, they should not stick because of the coconut flour placed under each one but I had a couple that were still a little stubborn and didn't want to come loose.

 
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 Cupcakes

Coconut Flour Chocolate Cupcakes with Chocolate Faux Sour Cream Frosting

Super Gut Health Bundle

Chocolate Cupcakes

Matthew loves chocolate so I planned to make chocolate cake for his birthday. We all loved the chocolate cake I made for my 49th birthday and my 50th birthday last year. This recipe is adapted from Elana Amsterdam's Chocolate Cake. I've swapped out several ingredients and used a lot less honey [affiliate link] plus I halved the recipe. For me, Matt and my husband, we really only need six cupcakes. These were yummy! Yes, we can have chocolate on GAPS, in case you're wondering. Read more here: Chocolate on GAPS

The frosting is not super sweet either, but it is sweet enough to balance the cupcakes.

Coconut Flour Chocolate Cupcakes

6 Tablespoons coconut flour [affiliate link], sifted
2 tablespoons cocoa powder [affiliate link]
1/2 teaspoon sea salt [affiliate link]
1/2 teaspoon baking soda [affiliate link]
5 eggs [affiliate link]
1/2 cup butter
1/4 cup honey
1 teaspoon vanilla [affiliate link]

Usually I pack the coconut flour to measure but for this one I sifted first and lightly spooned the flour into the measuring spoon.

Place all ingredients into a bowl. Blend with a hand mixer until thoroughly combined.

Butter a cupcake tin. Dust the tins with a mixture of cocoa powder and coconut flour (I used one tablespoon of each).

Bake at 325°F for 20 minutes.

By the way, this recipe would easily make eight cupcakes. I divided the batter into the six cupcakes but they rose up high and spilled over. That worked out okay, but if you would rather get an extra couple cupcakes just butter and dust two more spots.

Then I needed some kind of frosting. I found this recipe from Wardee Harmon (GNOWFGLINS): Cream Cheese Frosting.

Chocolate Faux Sour Cream Frosting

In order to make this recipe you need to make a batch of my Faux Sour Cream or you could substitute with regular sour cream, or cream cheese. This frosting has a bit of a sour taste due to its probiotic nature. The slight sour taste is more apparent when you try the frosting by itself, but once it's on the cupcake I didn't notice it hardly at all and thought the combination tasted delicious together.

You'll notice the recipe gives you the option to use 2 -4 tablespoons cocoa powder and honey. That's because I thought the frosting tasted perfectly good with only 2 tablespoons of honey and 2 tablespoons of cocoa powder, but I didn't think it would be sweet enough, or chocolate-y enough for my family so I ended up using 4 tablespoons of each. You can use your own judgement – taste the recipe at 2 tablespoons honey and cocoa powder and add up to four of each.

3/4 cup Faux Sour Cream
1/4 cup butter, soft
1/2 teaspoon vanilla
1/4 teaspoon salt
2-4 tablespoons cocoa powder
2-4 tablespoons honey

Place all ingredients into a bowl and blend on high speed until mixed thoroughly. The frosting will be fluffy.

This amount of frosting covered the six cupcakes with a small but in my opinion, perfect amount of frosting. If you are planning to make eight, and you like lots of frosting heaped up on your cupcakes you might want to double the frosting recipe.

 

Chocolate Cupcakes

I hope you get to try these soon! 🙂

This post was included at Fat Tuesday on May 27th, 2014.

Check out the Gut Health Super Bundle from my affiliate partners at Ultimate Bundles. 25 e-products to help you on your gut healing journey.

Gut Health Bundle

I hope you enjoy this recipe and don't forget to try these other recipes made using this delicious Faux Sour Cream.

Beefy Stroganoff

Beefy Stroganoff

Faux Ranch Dressing Dairy-Free

Faux Ranch Dressing

 

If you find any other inventive ways to use this sour cream, please let me know in the comments!!

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.

Coconut Bread Dressing or Stuffing for Thankgiving Grain-Free GAPS Legal

Coconut Bread Stuffing

Shared with permission from my affiliate partner Sarah Schatz from Heart of Cooking. Sarah's Heart of Cooking Allergy Free Thanksgiving menu planner is one of my favorites. It is loaded with GAPS-friendly meals and many other traditional favorites. By the way, the photo above is during the process of making it – I don't have a good closeup of the dressing so I'll have to see about remedying that!

Heart of Cooking Allergen Free Thanksgiving Menu Planner
Heart of Cooking Allergen Free Thanksgiving Menu Planner (affiliate link)

My 1st GAPS Thanksgiving 2010 Coconut Bread Stuffing

I started on GAPS in December, so my last carb-fest Thanksgiving was in 2009. I was very grateful that I'd had almost an entire year to get used to eating grain-free so by the time Thanksgiving 2010 rolled around I was able to come up with some pretty good substitutes. This stuffing was one of them, and I am happy to be able to share it with you today.

COCONUT BREAD STUFFING

Servings: 12

Prep + Cook = 55 minutes

Adapted from Joy of Cooking and http://withwithout.wordpress.com

  • 3-4 Tablespoons butter or olive oil
  • 1 to 1-1/2 cups chicken broth (or turkey broth if you use Starlene's tip!)
  • 1 onion, chopped
  • 1-2 ribs celery, chopped
  • 1-2 apples, peeled, cored and chopped
  • 5-6 cups (or 1 loaf) cubed coconut bread (recipe follows)
  • 1-1/2 teaspoon dried thyme or 1 Tablespoon freshly chopped
  • 1 teaspoon dried sage or 1 Tablespoon freshly chopped
  • 1/4 cup freshly chopped parsley [affiliate link]
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper [affiliate link]
  • 1/4 teaspoon freshly grated or ground nutmeg [affiliate link]
  • 1/8 teaspoon ground cloves [affiliate link]
  • 1 egg, well beaten (optional)

Steps:

1. Preheat oven to 400°F. When hot, toast the cubed bread on a dry cookie sheet until brown, about 8-10 minutes. Set aside. Bring down the heat of the oven to 350°F.

2. At medium heat in a skillet, saute the onion with one tablespoon butter or olive oil until it is soft and translucent, about 8-10 minutes. Add the celery and cook for a few more minutes until it is cooked through. Add the herbs, spices, salt and pepper. Turn off the heat.

3. Heat the broth and remaining butter until melted. In a large bowl, combine the bread cubes, vegetable-herb mixture, and chopped apples. Pour the chicken stock over the mixture and stir until well combined. Adjust the seasonings until it is to your liking. You can add a well-beaten egg to the mixture which will make the stuffing more firm.

4. Stuff the turkey or bake in a covered dish alongside the turkey, about 25-40 minutes, or until top forms a crust. (If you like it to get a little crispy, remove the cover a little before it's done baking).

COCONUT FLOUR [affiliate link] BREAD

Servings: 12

Prep + Cook = 60 minutes

This bread recipe makes great sandwich bread. It was adapted from Cooking with Coconut Flour by Bruce Fife.

Steps:

1. Preheat the oven to 350°F.

2. It is best to sift the coconut flour first. Then, blend all ingredients in a food processor, mixer or use a whisk until there are no lumps. Start with less flour at first. You are looking for a thick but moist batter. Add an additional egg and/or more oil if needed.

3. Pour mixture into a greased loaf pan. Bake in preheated oven for 35-40 minutes or until firm and golden brown on top.

Substitutions:

Coconut: Coconut flour cannot be substituted in other recipes part for part. Use another recipe if you can’t eat coconut.

Eggs: this recipe needs eggs to work. Use another recipe if you can’t eat eggs

Baking powder:  Sarah says she has made this recipe many times without baking powder or baking soda [affiliate link] and it turned out great, she says “You can use baking soda instead of baking powder. But you would use less (1/2 tsp) and add 2 teaspoons of apple cider vinegar or lemon juice.”

Nutritional Info: Per Serving: 184 Calories; 13g Fat (65.6% calories from fat); 5g Protein; 11g Carbohydrate; 5g Dietary Fiber; 129mg Cholesterol; 86mg Sodium. Exchanges: 1/2 Lean Meat; 2 Fat; 0 Other Carbohydrates.

 

Coconut Bread Dressing or Stuffing
Author: 
Recipe type: Coconut Bread Stuffing
Cuisine: Thanksgiving
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This recipe is shared with permission from Sarah Schatz from Heart of Cooking. Stuffing adapted from Joy of Cooking and http://withwithout.wordpress.com. Bread adapted from Cooking with Coconut Flour by Bruce Fife.
Ingredients
  • 3-4 Tablespoons butter or olive oil
  • 1 to 1-1/2 cups chicken broth (or turkey broth if you use Starlene’s tip!)
  • 1 onion, chopped
  • 1-2 ribs celery, chopped
  • 1-2 apples, peeled, cored and chopped
  • 5-6 cups (or 1 loaf) cubed coconut bread (recipe follows)
  • 1-1/2 teaspoon dried thyme or 1 Tablespoon freshly chopped
  • 1 teaspoon dried sage or 1 Tablespoon freshly chopped
  • ¼ cup freshly chopped parsley
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon freshly grated or ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 egg, well beaten (optional)
  • Loaf of Bread
  • 6 eggs, at room temperature
  • ½ cup coconut oil or butter, melted
  • 2 tablespoons honey, or other preferred sweetener
  • ⅔- 3/4 cups coconut flour, sifted
  • 1 teaspoon baking powder, corn and gluten free; delete for GAPS Stuffing
Instructions
  1. Stuffing Instructions
  2. Preheat oven to 400°F. When hot, toast the cubed bread on a dry cookie sheet until brown, about 8-10 minutes. Set aside. Bring down the heat of the oven to 350°F.
  3. At medium heat in a skillet, saute the onion with one tablespoon butter or olive oil until it is soft and translucent, about 8-10 minutes. Add the celery and cook for a few more minutes until it is cooked through. Add the herbs, spices, salt and pepper. Turn off the heat.
  4. Heat the broth and remaining butter until melted. In a large bowl, combine the bread cubes, vegetable-herb mixture, and chopped apples. Pour the chicken stock over the mixture and stir until well combined. Adjust the seasonings until it is to your liking. You can add a well-beaten egg to the mixture which will make the stuffing more firm.
  5. Stuff the turkey or bake in a covered dish alongside the turkey, about 25-40 minutes, or until top forms a crust. (If you like it to get a little crispy, remove the cover a little before it’s done baking).
  6. Bread Instructions
  7. Preheat the oven to 350°F.
  8. It is best to sift the coconut flour first. Then, blend all ingredients in a food processor, mixer or use a whisk until there are no lumps. Start with less flour at first. You are looking for a thick but moist batter. Add an additional egg and/or more oil if needed.
  9. Pour mixture into a greased loaf pan. Bake in preheated oven for 35-40 minutes or until firm and golden brown on top.
Notes
Coconut: Coconut flour cannot be substituted in other recipes part for part. Use another recipe if you can’t eat coconut.
Eggs: this recipe needs eggs to work. Use another recipe if you can’t eat eggs
Baking powder: Sarah says she has made this recipe many times without baking powder or baking soda and it turned out great, she says “You can use baking soda instead of baking powder. But you would use less (1/2 tsp) and add 2 teaspoons of apple cider vinegar or lemon juice.”
Nutrition Information
Serving size: 1/12th Calories: 184 Fat: 13g Carbohydrates: 11g Sodium: 86mg Fiber: 5g Protein: 5g Cholesterol: 129mg
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 Covered Cake Donuts – Gluten and Grain Free

Chocolate Covered Donuts

This past Friday was National Doughnut Day. I had hoped to share this recipe with you on that day so that you could have donuts like everyone else but to tell you the truth I forgot all about my plans to hack a doughnut recipe until late afternoon on Friday. I started out trying to make fried donuts but those were a dismal failure. My frugal nature does not allow me to toss out the batter and start all over so I decided if these wouldn't fry up, maybe they would bake. I made two batches and they are awesome. They are stupendously delicious without the chocolate glaze and even better with if you are a chocolate lover.

cake-donuts6492

And yes, we can have cocoa powder [affiliate link] on GAPS! Here is what Dr. Natasha says in her Frequently Asked Questions page:

From Dr. Natasha's FAQ page: When can cocoa be introduced?

Cocoa is SCD illegal. However, I find that many people can start having it occasionally on the Full GAPS Diet, once the digestive symptoms are gone. Find pure organic cocoa powder. Mixing the powder with some honey [affiliate link] and sour cream makes a delicious dessert, and you can add it to your homemade ice cream or cakes. After trying it for the first time, observe your patient for any reactions. Cocoa is very rich in magnesium and some essential amino acids and, unless your digestive system is not ready for it, there is no need to avoid it.

The only tiny minor problem is that I didn't have a typical round donut pan – I only had a heart shaped donut pan which I'd recently found on clearance at a local store. If you're interested in buying the same donut pan, it was this one here: Wilton Nonstick 6-Cavity Heart Donut Pan and this is my Amazon affiliate link. I will earn a small percentage of the cost if you purchase using my link. Thanks!

Okay, on with the recipe!

Gluten Free Grain Free Cake Donuts

All ingredients should be at room temperature, in this case room temperature was 78°F.

  1. Preheat oven to 325°F.
  2. Place eggs, coconut oil, vanilla, coconut milk, honey, salt and cinnamon in a mixing bowl.
  3. Using a hand mixer beat for 1-2 minutes until thoroughly mixed.
  4. Pack coconut flour into 1/2 cup measurement and use a knife to cut across the top of the measuring cup to ensure you have exactly 1/2 cup.
  5. Sift the coconut flour into a separate bowl to remove any lumps.
  6. Add half of the coconut flour to the liquid ingredients and mix well.
  7. Allow to sit one minute so that coconut flour can absorb the liquids.
  8. If batter remains thin, add remaining coconut flour.
  9. Mixture should have a pudding like texture.
  10. Add baking soda, mix together briefly with hand mixer.
  11. Finally add apple cider vinegar and mix just until completely mixed in.
  12. If you are using the heart donut shaped pan, place 2 tablespoons of batter in each cavity. The batter should come below the level of the middle piece – the part that makes the “donut hole”. Otherwise your donuts will come out more like muffins.
  13. Be sure that the oven is at 325°F before placing donuts in the oven. Usually your oven will have a light that goes out to indicate when it is at the correct temperature.
  14. Bake for 20 minutes. Donuts are done when you press on them lightly with your fingertip and they do not leave an indention.

Yields 18 heart shaped donuts

Just to let you know, if you are new to baking with coconut flour I have an e-book which tells you how to work with this flour. This recipes calls for 1/2 cup of coconut flour and that is all you will need as it absorbs a lot of liquid.

And now for the chocolate glaze – be forewarned this is not your traditional glaze which is made with powdered sugar and milk. This is a GAPS friendly version which works perfectly, although it is bound to be a little messy since it does not end up with a dry crusty surface like traditional glaze.

Chocolate Glaze

  • 4 tablespoons coconut milk
  • 2 tablespoons cocoa powder
  • 2 tablespoons raw honey
  1. Mix ingredients together.
  2. Dip the surface of each doughnut into the glaze.

All ingredients should be at room temperature, in this case room temperature was 78°F.

Chocolate Covered Doughnuts Grain Free Gluten Free GAPS Friendly Coconut Flour

This recipe was included at Fat Tuesday and Motivation Monday.

Chocolate Covered Cake Donuts - Gluten and Grain Free
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Ingredients
  • 6 eggs
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon vanilla
  • 1 cup coconut milk
  • 6 tablespoons honey
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup coconut flour, packed
  • ½ teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • Chocolate Glaze Ingredients
  • 4 tablespoons coconut milk
  • 2 tablespoons cocoa powder
  • 2 tablespoons raw honey
Instructions
  1. All ingredients should be at room temperature, in this case room temperature was 78°F.
  2. Preheat oven to 325°F.
  3. Place eggs, coconut oil, vanilla, coconut milk, honey, salt and cinnamon in a mixing bowl.
  4. Using a hand mixer beat for 1-2 minutes until thoroughly mixed.
  5. Pack coconut flour into ½ cup measurement and use a knife to cut across the top of the measuring cup to ensure you have exactly ½ cup.
  6. Sift the coconut flour into a separate bowl to remove any lumps.
  7. Add half of the coconut flour to the liquid ingredients and mix well.
  8. Allow to sit one minute so that coconut flour can absorb the liquids.
  9. If batter remains thin, add remaining coconut flour.
  10. The batter should have a pudding like texture.
  11. Add baking soda, mix together briefly with hand mixer.
  12. Finally add apple cider vinegar and mix just until completely mixed in.
  13. If you are using the heart donut shaped pan, place 2 tablespoons of batter in each cavity. The batter should come below the level of the middle piece - the part that makes the "donut hole". Otherwise your donuts will come out more like muffins.
  14. Be sure that the oven is at 325°F before placing donuts in the oven. Usually your oven will have a light that goes out to indicate when it is at the correct temperature.
  15. Bake for 20 minutes. Donuts are done when you press on them lightly with your fingertip and they do not leave an indention.
  16. Chocolate Glaze Instructions
  17. Be forewarned this is not your traditional glaze which is made with powdered sugar and milk. This is a GAPS friendly version which works perfectly, although it is bound to be a little messy since it does not end up with a dry crusty surface like traditional glaze.
  18. All ingredients should be at room temperature, in this case room temperature was 78°F.
  19. Mix coconut milk, cocoa powder and raw honey together.
  20. Dip the surface of each doughnut into the glaze.

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.

Go forth and make yummy doughnuts for yourself and your family!

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.

Cookie Cutter Cookies (Grain-Free Egg-Free Dairy-Free & GAPS legal)

Grain-free Snowman Cookies

I have two variations of this recipe. I'm sharing the egg-free version here at the blog and the version which contains one egg is featured today in a guest post at my friend Jessica's blog, Delicious Obsessions.

One of my favorite memories as a child was making cookie cutter cookies at Christmas. This was a tradition which I shared with my children as well. But since I'm doing GAPS, those old favorite recipes are not acceptable, and since my children are grown I hadn't thought too much about it. Around Thanksgiving I saw Jill from Real Food Forager's Grain Free Holiday Roll Out Cookies and I decided to give them a try. Jill asked for comments on decorating the cookies to make them SCD and GAPS legal, and that started me thinking.

Every year at my job I set up my collection of snow people and one of my coworkers asked if I would consider making some kind of Christmas cookies to share… it occurred to me that it would be really cool to make some snow people cookies. I decided I would make vegetable leather from beets and carrots to decorate! I wasn't sure if it would work out, but I figured it couldn't be much different than making fruit leather.

Although butter and ghee are legal on GAPS, I know there are a lot of people who don't tolerate even butter and ghee, so I thought I would try making these cookies with coconut oil [affiliate link]. The other adaptations from Real Food Forager's recipe is that I omitted the baking soda [affiliate link], exchanged orange zest for lemon, added cloves [affiliate link] and exchanged the egg for flax “egg” substitute.

Now without further ado, here is the recipe! You can find a printable version of the recipe below.

Grain-Free Cookie Cutter Cookies

Grind sprouted flax seeds until turned into flour. I used my Magic Bullet with the low blade. Place ground flax seeds in a small bowl. Add water one tablespoon at a time and mix thoroughly. Place in the refrigerator for 15 minutes to allow flax “egg” to set up.

Place 1/2 cup solid coconut oil in a bowl. Add 1/4 cup honey [affiliate link].

Grain-Free Cookie Dough

Beat with mixer until whipped.

Grain-Free Cookie Dough

Add orange zest, cloves and vanilla. Add the flax “egg” and mix together.

Grain-Free Cookie Dough

Measure 1/2 cup of coconut flour [affiliate link], firmly packed. I use Tropical Traditions and keep it in the freezer so it is still kind of moist and clumps together. Use the back of a knife to cut across the measuring cup to be sure you get an even measurement.

Reserve two tablespoons.

Sift the coconut flour to remove any small clumps. Mix the coconut flour into the bowl and mix thoroughly with a hand mixer. Allow to sit five minutes. If the dough is stiff but pliable and forms into a ball of dough, don't add any more coconut flour. Otherwise, add the rest of the coconut flour. Allow to sit for five minutes.

Grain-Free Cookie Dough

Form into a ball, the cookie dough's texture should be very much like regular cookie cutter cookie dough.

Grain-Free Cookie Dough

Divide ball in half. Place each piece between a piece of parchment paper and flatten into a circle. Refrigerate 15 minutes (not any longer because the dough will become too stiff – if it does become too stiff to easily use a cookie cutter allow to sit at room temperature for a few minutes).

Remove from refrigerator, roll the dough slightly thinner with parchment paper in place.

Apply “clothing” before baking if you are making snow people. 🙂 You can make your own, or use store bought fruit or vegetable leather. See below for more information on making the beet and carrot leather.

Bake at 350°F for 7 minutes.

Yields 10 snow people.

Beet and Carrot Leather Instructions

When I made the beet and carrot leather I totally winged it. A few days later my husband found my Mary Bell's Complete Dehydrator Cookbook and I was able to do some research. I will tell you what I did, and what I would change in making the beet and carrot leather again.

Steam two medium beets, chopped and 5 peeled carrots, until fork tender. It takes 25 minutes for the carrots, and an additional 15-25 minutes for the beets.

Add water by the tablespoon to the beets and puree them into an applesauce-like puree. Add 1-2 tablespoons of honey to the beets. Sweeten to taste, bear in mind as the leather dries it will taste sweeter.

Do the same with the carrots. After reading my dehydrator book I discovered that vegetables do not have much pectin – apples are high in pectin. According to Mary Bell, “A sufficient amount of pectin in applesauce is the reason the leather peels off the leather sheet in one piece.” With that bit of information, I would add one cooked apple to eat vegetable puree. (I would just steam two apples and add one apple to the beets and one apple to the carrots, you will probably be able to get by with adding less honey since the apple will add sweetness).

Spread your vegetable puree onto greased fruit leather sheets. I use this dehydrator Nesco American Harvest FD-61 Food Dehydrator with these Nesco LSS-2-6 Fruit Roll Sheets (Set of 2).

Mary Bell says “Drying time depends upon several factors: the make of dehydrator, the thickness of puree on the leather sheets, the sugar content of the puree, and so on.”

It is recommended to spread the puree 1/4″ thick but I spread mine thinner – about 1/8″ so that the resulting leather would be thinner for decorating the snow people cookies. It can take from 8-20 hours to dry the puree into leather.

Beet and Carrot Vegetable Leather

I neglected to grease my fruit roll sheets and they stuck pretty bad, so ended up placing them into the freezer which allowed me to bend them and remove the leather. I placed the leather on parchment paper.

I used the snowman cookie cutter to press into the leather to indent a pattern for the hats, and then used scissors to cut them out. For the rest I just eyeballed the sizes, using scissors to cut the scarves, aprons, hat bands, flowers, etc.

It took me 5-6 minutes to decorate each snow person so this is definitely a labor of love. 🙂

I just laid the vegetable leather on the raw cookies, when placing the hat band on the hat I just placed my finger into a bowl of water and moistened the bottom of the hat band so it would stay in place.

Let me know if you try making these cookies, I would love to see pictures of your decorated cookies!

*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!

This post shared at Fat Tuesday's Christmas Edition.

Grain-Free Egg-Free Cookie Cutter Cookies
Author: 
Recipe type: Cookies
Serves: 10
 
Cookie cutter cookies
Ingredients
  • ½ cup coconut oil
  • ¼ cup honey
  • 1 Tablespoon sprouted flax seeds (I used Go Raw's Organic Sprouted Flax Seeds)
  • 2 teaspoons orange zest (about 2 medium oranges)
  • ⅛ teaspoon cloves
  • 1 teaspoon vanilla
  • ½ cup coconut flour
  • Fruit or vegetable leather (for decorating, if desired)
Instructions
  1. Grind sprouted flax seeds until it is turned into flour. I use Magic Bullet [affiliate link] with the low blade. Place ground flax seeds in a small bowl. Add water one tablespoon at a time and mix thoroughly. Place in the refrigerator for 15 minutes.
  2. Place ½ cup solid coconut oil in a bowl. Add ¼ cup honey. Beat with mixer until whipped.
  3. Add orange zest, cloves and vanilla.
  4. Add the flax "egg" and mix together.
  5. Measure ½ cup of coconut flour, firmly packed. I use Tropical Traditions and keep it in the freezer so it is still kind of moist and clumps together. Use the back of a knife to cut across the measuring cup to be sure you get an even measurement.
  6. Reserve two tablespoons of coconut flour.
  7. Sift the coconut flour to remove any small clumps. Mix the coconut flour into the bowl and mix thoroughly with a hand mixer. Allow to sit five minutes. If the dough is stiff but pliable and forms into a ball of dough, don't add any more coconut flour. Otherwise, add the rest of the coconut flour. Allow to sit for five minutes. Form into a ball, the cookie dough's texture should be very much like regular cookie cutter cookie dough.
  8. Divide ball in half. Place each piece between a piece of parchment paper and flatten into a circle. Refrigerate 15 minutes (not any longer because the dough will become too stiff - if it does become too stiff to easily use a cookie cutter allow to sit at room temperature for a few minutes).
  9. Remove from refrigerator, roll the dough slightly thinner with parchment paper in place.
  10. Apply "clothing" before baking if you are making snow people. 🙂 You can make your own, or use store bought fruit or vegetable leather.
  11. Bake at 350°F for 7 minutes.

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for 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.

Double Double Chocolate Brownies

Grain-Free Double Double Chocolate Brownies

Double Double Chocolate Brownies

I came to the conclusion that something I'm missing in my collection of recipes – a brownie recipe. Everyone needs a brownie recipe. 🙂

One of my friends told me she had a brownie recipe that she would like to share with me which contained some “secret” ingredients. She said her older children don't even want to eat her brownies because of what she puts in them, while her younger children think that's what brownies are supposed to be like. Well, they are delicious, it's just that they contain vegetables, which normally one would not imagine to find in brownies. My friend's version needed conversion to be grain and sugar-free and so I set out to begin the trials.

These brownies are moist with a cake-like texture.

Remember that Dr. Natasha has approved cocoa powder [affiliate link] for those whose digestive problems have ceased. I recently researched Baker's Unsweetened chocolate to learn that it is 100% ground cacao beans. From the site: “Chocolate is made from cocoa beans. The beans are roasted, and then ground, resulting in cocoa solids, which when combined with cocoa butter creates chocolate.” So although Dr. Natasha says “cocoa powder”, I think Baker's Unsweetened chocolate is probably safe as well. Thanks to Kristen for asking about substitutions for the Baker's unsweetened baking chocolate squares I learned that you can substitute 3 Tablespoons of cocoa (or cacao powder) and 1 Tablespoon fat (butter, palm shortening or coconut oil [affiliate link]) for each ounce.

Remember though if you have adrenal fatigue, chocolate is a source of caffeine and can be hard on the adrenals. If you make these and cut them into 9, then cut each square into four, you can eek out 36 bite-sized servings.

 Grain-Free Double Double Chocolate Brownies

Preheat oven to 350°F.

Grease an 8″ x 8″ glass baking dish with coconut oil.

Place three carrots in a steamer and cook until tender, about 25 minutes. Allow to cool to room temperature.

Melt chocolate squares in a double boiler. If you don't have a double boiler, just place a glass Pyrex or oven-safe bowl over a small pan of water. It will take about 15 minutes to heat the water and melt the chocolate. If your coconut oil is solidified, add to the bowl and melt.

Place 2 eggs and cooled carrots in your blender, or  Magic Bullet MBR-1701 17-Piece Express Mixing Set and process until pureed. Move to a medium sized mixing bowl.

Add remaining egg, honey, cocoa powder, vanilla extract and salt into the mixing bowl. When the chocolate squares and coconut oil are melted, add into the mixing bowl. Mix together.

The mixture should be creamy, like pudding. Add 1 Tablespoon of coconut flour [affiliate link] at a time, waiting one minute in between adding more to allow the coconut flour to absorb the liquids. You are looking for a brownie-like batter. Spread the batter into the 8×8 glass cooking dish. Bake for 20 minutes or until internal temperature reaches 160°F and brownies are firm to the touch.

Makes 9 large brownies, or 36 bite sized.

This recipe shared at Fat Tuesday.

5.0 from 2 reviews
Grain-Free Double Double Chocolate Brownies
Author: 
Recipe type: Dessert
Cuisine: Brownies
Cook time: 
Total time: 
Serves: 36
 
These brownies are super chocolate-y, moist and slightly cake-like.
Ingredients
  • 1 cup cooked carrots (about 3 carrots)
  • 3 large whole eggs
  • 3 ounces Baker's unsweetened baking chocolate squares (100% cacao)
  • ¼ cup coconut oil
  • 6 Tablespoons honey
  • ¼ cup cocoa powder
  • 2 teaspoons Vanilla extract
  • 2-3 Tablespoons Tropical Traditions coconut flour, packed
  • ½ teaspoon salt
  • ½ cup walnuts, chopped
Instructions
  1. Preheat oven to 350°F.
  2. Grease an 8" x 8" glass baking dish with coconut oil.
  3. Place three carrots in a steamer and cook until tender, about 25 minutes. Allow to cool to room temperature.
  4. Melt chocolate squares in a double boiler. If you don't have a double boiler, just place a glass Pyrex or oven-safe bowl over a small pan of water. It will take about 15 minutes to heat the water and melt the chocolate. If your coconut oil is solidified, add to the bowl and melt.
  5. Place 2 eggs and cooled carrots in your blender, or Magic Bullet MBR-1701 17-Piece Express Mixing Set and process until pureed. Move to a medium sized mixing bowl.
  6. Add remaining egg, honey, cocoa powder, vanilla extract and salt into the mixing bowl. When the chocolate squares and coconut oil are melted, add into the mixing bowl. Mix together.
  7. The mixture should be creamy, like pudding. Add 1 Tablespoon of coconut flour at a time, waiting one minute in between adding more to allow the coconut flour to absorb the liquids. You are looking for a brownie-like batter. Spread the batter into the 8x8 glass cooking dish. Bake for 20 minutes or until internal temperature reaches 160°F and brownies are firm to the touch.
  8. Makes 9 large brownies, or 36 bite sized.

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.