Tag Archives: coconut flour

Pumpkin Poppers with Cinnamon Topping

Pumpkin Poppers Gluten Free Grain Free

Pumpkin Poppers with Cinnamon ToppingThis recipe was adapted from: Craving Chronicles Baked Pumpkin Spice Donut Holes which was adapted from: Tasty Kitchen Pumpkin Spice Donut Muffins.

Something about the weather cooling down brings out the pumpkin [affiliate link] lover in me.  In my twenties when my children were very little, we always roasted a big Jack-o-Lantern pumpkin, usually after we'd carved it earlier in the day. However, when I started gardening seriously in my 30s I learned that the big pumpkins are apparently not actually meant for human consumption, and to make the best pumpkin pie you should use the special (expensive) little pie pumpkins. Purportedly the big pumpkins are less sweet and can have a grainy texture, and are mostly fed to livestock.

I was shopping at one of the local discount food stores and they had a large supply of Jack-o-Lantern pumpkins for $1.99, and they were all larger than a basketball. We had been invited to a potluck and I called to ask the hostess if she would like me to buy a couple for her to use as decorations. And then I bought two for myself.

We never did carve the pumpkins, and I got to thinking that less sweetness is probably a good thing for those of us on GAPS. And winter squash has been so expensive so far this year. I decided that I was going to try roasting one of the big pumpkins and I was happy with the result. I did find that the pumpkin texture had a slight bit of crunch, but that was not enough of a deterrent to finding ways to use them.

I was browsing around the Internet and I found these cute little pumpkin bites (see attribution links above) which were made with regular white flour, sugar and other non-GAPS allowed ingredients, so I decided to test my coconut flour [affiliate link] conversion skills.

I brought these to work with me on Halloween to share with my coworkers and my boss liked them so much that she requested that I bring them to our Christmas potluck.

Baker's Dozen Pumpkin Treats

These remind me of cake doughnut holes… they are moist and delicious with a hot cup of tea or GAPS Friendly Hot Chocolate. They also freeze perfectly well so you can make ahead of time – just remember to thaw to room temperature which will take about two hours. You will find a printable version of this recipe at the bottom of the post.

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: 18

Pumpkin 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!

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 ginger [affiliate link]) 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.

Pumpkin Poppers Dry Ingredients
Place 3 eggs into your Magic Bullet [affiliate link], blender or food processor with 1/2 cup of cooked carrots and 1/2 cup pumpkin. Feel free to use any kind of winter squash or any combination of pumpkin, winter squash or carrots.

Blend until completely smooth.

Place melted coconut oil, honey and vanilla [affiliate link] into a small bowl. Add the winter squash and eggs mixture into the bowl and whisk.Pumpkin Poppers Wet Ingredients

Add wet ingredients to 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.

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. It would be awesome to have one of these: 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 like me, 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. If your batter is too thick, you could try adding more pumpkin.

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 1 tablespoon melted coconut oil (or butter) with 1 tablespoon honey and 1/2 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, 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.

 

Pumpkin Poppers with Cinnamon Topping

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

This post has been shared at Fat Tuesdays and at GAPS Friendly Fridays #18. This post was featured at Real Food Forager Sunday Snippets.

Click here to discover how to Mastering the Art of Baking with Coconut Flour

Mastering the Art of Baking with Coconut Flour

And if you love pumpkin… you need to get Pumpkin TreatsBaker's Dozen Pumpkin Treats

Happy baking!

4.9 from 8 reviews
Pumpkin Poppers made with Coconut Flour
Author: 
Recipe type: Dessert
Cuisine: Gluten-free, Grain-free, Dairy-free
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
These little pumpkin bites are moist and delicious with a hint of cinnamon.
Ingredients
  • ½ cup coconut flour, firmly packed (I used Tropical Traditions)
  • ½ teaspoon sea salt [affiliate link]
  • 1 teaspoon ground cinnamon + ½ teaspoon cinnamon, divided use
  • ¼ teaspoon nutmeg
  • ½ teaspoon allspice [affiliate link]
  • ¼ teaspoon ground cloves [affiliate link]
  • ¼ teaspoon ground ginger (optional)
  • 3 large eggs
  • ½ cup cooked pumpkin and ½ cup carrots (canned pumpkin will work also)
  • ⅓ cup virgin coconut oil, melted + 1 Tablespoon coconut oil (or butter), divided use
  • ¼ cup raw honey + 1 Tablespoon honey, divided use
  • 1 teaspoon vanilla
Instructions
  1. 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 ginger) 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.
  2. Mix together.
  3. Place 3 eggs into your Magic Bullet, blender or food processor with the 1 cup of winter squash.
  4. Blend until completely smooth.
  5. Place melted coconut oil, honey and vanilla into a small bowl. Add the winter squash and eggs mixture into the bowl and whisk.
  6. Add wet ingredients to dry ingredients.
  7. 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.
  8. Allow the batter to sit for 5 minutes so that the coconut flour can absorb the liquids.
  9. Preheat oven to 325°F.
  10. Use coconut oil to grease a mini muffin tin.
  11. Lightly sprinkle coconut flour into the bottom of each muffin cup.
  12. Measure out two tablespoons of batter for each popper.
  13. The batter should be of the consistency where you can pick it up in your hands and form into a little ball.
  14. Drop into the muffin tins. I don't advise using cupcake papers for this recipe.
  15. Bake for 20 minutes.
  16. For the topping mix 1 tablespoon melted coconut oil with 1 tablespoon honey and ½ teaspoon ground cinnamon.
  17. 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. The topping will melt into the popper and will also spill down and soak into the bottom.
Notes
You may use all pumpkin or winter squash - I used ½ carrots for more orange color since my pumpkin was not orange enough for my liking. These freeze well and are just as delicious once brought to room temperature (about 2 hours). Also, if you can have butter, consider using butter for the drizzled topping instead of coconut oil.
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 Bread Gluten/Grain/Dairy/Sugar-Free GAPS Friendly

It's getting to be that time of the year and we're beginning to be bombarded by pumpkin [affiliate link] this and pumpkin that. Pumpkin pies, pumpkin lattes, pumpkin ice cream smoothies, pumpkin bread. Since you're doing GAPS, does that mean you have to be left out? No! This pumpkin bread is my answer to your cravings. I taste tested this recipe at my job and the overwhelming response was “Oh, this is so moist!”

It was so delicious I ate nearly half of it before I banned it to the refrigerator so that I could take it to work and share with everyone.

Please note that I list name brands because I want you to know exactly what products I used in case your recipe doesn't turn out exactly the same it could be due to using a different brand. For example, I find that Tropical Traditions coconut flour [affiliate link] seems to be more finely ground, more like flour, than other brands, and it is also moister, depending on how long I've had it. If first learned about flour and aging and moistness and dryness with regular wheat flour when making flour tortillas. The recipe would use more water depending on how dry the flour had become. I notice the same with coconut flour [affiliate link]. When I first get it from Tropical Traditions, it clumps and has a smooth moist quality to it. If I keep it tightly sealed and in the freezer, it maintains this moist quality. However, if I happen to leave the bag open and sitting on the counter a few days, it will dry out. Coconut flour requires a lot of liquid ingredients to start with, and if the product is more dry, the recipe can turn out dramatically different. I used the honey from Tropical Traditions as well, and it is so thick and smooth and creamy I wonder if it is sweeter than typical honey. At any rate, I'm very pleased that this fairly large loaf only contains 1/2 cup of honey.

Once mixed, the batter for this recipe is somewhat like cookie dough, but a bit more fluffy in texture.

By the way, I learned several years ago that most canned pumpkin is actually butternut squash! Feel free to use pumpkin or any winter squash in this recipe. You can find an easy to print recipe format at the bottom of this post.

Wet Ingredients:
1-3/4 cup baked cooled butternut squash (or pumpkin, or winter squash)
½ cup Tropical Traditions coconut oil, melted*
½ cup Tropical Traditions raw, organic honey*
6 whole large eggs
1 cup carrots, peeled, shredded and riced (3 large carrots)

Dry Ingredients:
1 cup Tropical Traditions coconut flour*
1 teaspoon sea salt [affiliate link]
1 teaspoon baking soda [affiliate link]**
1 teaspoon ground cinnamon [affiliate link]
1/2 teaspoon ground nutmeg [affiliate link]
1/8 teaspoon ground allspice [affiliate link]
1/8 teaspoon ground cloves [affiliate link]

The winter squash should be baked ahead of time. Remove stem from squash, cut in half. Remove seeds and strings using a melon baller. Lie face down in a large flat casserole dish and bake at 350°F until fork tender. This will take about 30 minutes. Scrape the flesh from the skin and cool. At this point I like to portion into one cup amounts and freeze for later use.

Preheat oven to 325°F.

Grease a glass loaf pan (I used this one: Pyrex 213 Glass 1.5 Quart Loaf Bakeware Dish – 8 1/2 inches x 4 1/2 inches x 2 1/2 inches) and line with Unbleached Parchment Paper. Lightly grease the parchment paper. This makes removing the loaf simple and ensures that it will remain intact.

The ingredients in this recipe will blend together best if everything is at room temperature; otherwise, the coconut oil [affiliate link] may clump.

In a large mixing bowl place squash, 1/2 cup coconut oil, 1/2 cup honey and eggs. Using a mixer, whip until all ingredients are mixed together thoroughly.

Peel 3 carrots. Shred and place in food processor, pulsing until the carrots are in very small pieces, similar to rice. Add the raw carrots to the wet ingredients.

In one bowl place all the dry ingredients. Mix together with a whisk so that the spices are mixed throughout.

Add dry ingredients to the wet ingredients, using your mixer blend together until thoroughly mixed. The mixture will thicken as the coconut flour absorbs the fluids.

Allow to set for 5 minutes.

Spoon the thick batter into the loaf pan and smooth the top. Ideally your batter fills the loaf pan right to the top, it will rise just a small amount, about 1/2″.

Bake for 1 hour and 10 minutes or until browned on top and a toothpick inserted comes out clean.

I also used my thermometer to test for doneness and the outer wall of the loaf was at 209°F while the middle was at 190°F.

Allow to rest about 10 minutes before carefully removing to a cooling rack.

*Remember, if you have never ordered from Tropical Traditions before and order by clicking on any of my Tropical Traditions links, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you. Thank you for thinking of me!
**Baking soda, as long as it is pure bicarbonate of soda is approved for GAPS in baking according to Dr. Natasha Campbell-McBride's revised version of her book Gut and Psychology Syndrome.
Here are my other pumpkin recipes:
Here are some other GAPS Friendly pumpkin recipes from my fellow bloggers in the Nourished Living Network:

This post has been included at GAPS Friendly Friday #15 at The Liberated Kitchen.

This recipe has been included at Fat Tuesday.

5.0 from 1 reviews
Recipe: Pumpkin Bread Gluten/Grain/Dairy/Sugar-Free GAPS Friendly
Author: 
Recipe type: Breads
Cuisine: Seasonal Fall
Prep time: 
Cook time: 
Total time: 
 
This pumpkin bread has pretty little orange speckles from the carrots and is moist and delicious!
Ingredients
  • Wet Ingredients:
  • 1-3/4 cup baked cooled butternut squash (or pumpkin, or winter squash)
  • ½ cup Tropical Traditions coconut oil, melted
  • ½ cup Tropical Traditions raw, organic honey
  • 6 whole large eggs
  • 1 cup carrots, peeled, shredded and riced (3 large carrots)
  • Dry Ingredients:
  • 1 cup Tropical Traditions coconut flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
Instructions
  1. The winter squash should be baked ahead of time. Remove stem from squash, cut in half. Remove seeds and strings using a melon baller. Lie face down in a large flat casserole dish and bake at 350°F until fork tender. This will take about 30 minutes. Scrape the flesh from the skin and cool. At this point I like to portion into one cup amounts and freeze for later use.
  2. Preheat oven to 325°F.
  3. Grease a glass loaf pan 8.5" x 4.5" x 2.5" (1.5 quart), and line with parchment paper. Lightly grease the parchment paper. This makes removing the loaf simple and ensures that it will remain intact.
  4. The ingredients in this recipe will blend together best if everything is at room temperature; otherwise, the coconut oil may clump.
  5. In a large mixing bowl place squash, ½ cup coconut oil, ½ cup honey and eggs. Using a mixer, whip until all ingredients are mixed together thoroughly.
  6. Peel 3 carrots. Shred and place in food processor, pulsing until the carrots are in very small pieces, similar to rice. Add the carrots to the wet ingredients.
  7. In one bowl place all the dry ingredients. Mix together with a whisk so that the spices are mixed throughout.
  8. Add dry ingredients to the wet ingredients, using your mixer blend together until thoroughly mixed. The mixture will thicken as the coconut flour absorbs the fluids.
  9. Allow to set for 5 minutes.
  10. Spoon the thick batter into the loaf pan and smooth the top. Ideally your batter fills the loaf pan right to the top, it will rise just a small amount, about ½".
  11. Bake for 1 hour and 10 minutes or until browned on top and a toothpick inserted comes out clean.
  12. I also used my thermometer to test for doneness and the outer wall of the loaf was at 209°F while the middle was at 190°F.
  13. Allow to rest about 10 minutes before carefully removing to a cooling rack.

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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 2 Pumpkin Treats.

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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.

Bacon Muffins

Bacon Muffins Gluten-Free Dairy-Free Made with Coconut Flour

Bacon Muffins

Everyone loves bacon. Have you ever met anyone that doesn't? There are even entire Pinterest boards devoted to bacon, I even have one of my own. These muffins are moist and taste like bacon! They would be great with any meal, and would be especially delicious under gravy.

Bacon Muffins

Steam cauliflower well above water level until fork tender – you don't want the cauliflower to swim in the boiling water as it will absorb too much liquid and be too wet for the batter. Remove and blend using a food processor, Magic Bullet [affiliate link] or stick blender until pureed.

Peel the zucchini, and shred it. Measure one cup of the zucchini shreds, place in a cotton kitchen towel and squeeze the liquid out.

Dice the bacon into small squares.

Insert cupcake papers into muffin tin, or grease and flour using coconut flour.

Preheat oven to 350°F.

To a large mixing bowl add the four eggs, coconut flour, bacon grease, pureed cauliflower and salt. Mix with a whisk or hand mixer for one minute until well blended.

Allow to sit one minute so that coconut flour can absorb the fluids.

Add bacon and zucchini into the batter, mix thoroughly with a spoon.

At the very end, add in the baking soda and mix just until it is well mixed into the batter.

Drop spoonfuls of batter into the muffin tins.

Bake 25 minutes, or until a toothpick inserted in the middle comes out clean.

**Remember, if you have never ordered from Tropical Traditions before and order by clicking on any of my Tropical Traditions links, you will receive a free book on Virgin Coconut Oil [affiliate link], and I will receive a discount coupon for referring you. Thank you for thinking of me!

Diced Bacon

Coconut Flour, Eggs, Pureed Califlower, Bacon and Zucchini Squash

Bacon Muffins batter

Bacon Muffins batter

Bacon Muffins

Bacon Muffins

Bacon Muffins

Recipe: Bacon Muffins Gluten-Free Dairy-Free Made with Coconut Flour
Author: 
Recipe type: Bread
Cook time: 
Total time: 
Serves: 12
 
These bacon muffins are great at any meal.
Ingredients
  • 4 whole eggs
  • ½ cup Tropical Traditions coconut flour [affiliate link]
  • ⅓ cup bacon grease, liquid state
  • 1-1/2 cup steamed cauliflower, pureed (about 1 small head of cauliflower)
  • ½ teaspoon salt
  • 1 cup zucchini squash, peeled, shredded and squeezed (1 medium zucchini)
  • 4 slices thick bacon, fried and diced
  • 1 teaspoon baking soda
Instructions
  1. Steam cauliflower well above water level until fork tender - you don't want the cauliflower to swim in the boiling water as it will absorb too much liquid and be too wet for the batter. Remove and blend using a food processor, Magic Bullet or stick blender until pureed.
  2. Peel the zucchini, and shred it. Measure one cup of the zucchini shreds, place in a cotton kitchen towel and squeeze the liquid out.
  3. Dice the bacon into small squares.
  4. Insert cupcake papers into muffin tin, or grease and flour using coconut flour.
  5. Preheat oven to 350°F.
  6. To a large mixing bowl add the four eggs, coconut flour, bacon grease, pureed cauliflower and salt. Mix with a whisk or hand mixer for one minute until well blended.
  7. Allow to sit one minute so that coconut flour can absorb the fluids.
  8. Add bacon and zucchini into the batter, mix thoroughly with a spoon.
  9. At the very end, add in the baking soda and mix just until it is well mixed into the batter.
  10. Drop spoonfuls of batter into the muffin tins.
  11. Bake 25 minutes, or until a toothpick inserted in the middle comes out clean.

 

 

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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.

Banana Walnut Muffins Made with Coconut Flour

Banana Walnut Muffins Made With Coconut Flour

Banana Walnut Muffins Made with Coconut Flour

When I used to eat gluten and grains, one of my favorite muffins was Banana Nut. My sister is the one that found the recipe and over the years I have made them dozens of times. The original recipe is from the La Leche League's Whole Foods for the Whole Family. I have been experimenting with coconut flour [affiliate link] and I decided to try converting this recipe. These are light and fluffy and very delicious. They would probably work well in a loaf pan but of course you would need to increase the baking time.

I ordered some Tropical Traditions coconut flour [affiliate link], to see how it compares to Bob's Red Mill. I don't see a lot of difference, but Tropical Traditions seems smoother and moister than Bob's.

Remember, if you have never ordered from Tropical Traditions before and order by clicking on any of my Tropical Traditions links, you will receive a free book on Virgin Coconut Oil [affiliate link], and I will receive a discount coupon for referring you. Thank you for thinking of me!

Preheat oven to 350°F.

Place cupcake papers into muffin tins, or grease liberally and dust using coconut flour.

Chop walnuts into small pieces.

In a mixing bowl, mash bananas until creamy, stir in honey. Melt coconut oil and whisk in with bananas and honey. Add eggs and blend using a hand mixer or whisk. Add salt and baking soda.

Measure coconut flour into a 1/2 cup measuring utensil. Pack flour into cup firmly. Use a back side of a knife to cut across the top of the measuring utensil so that your measurements is exactly 1/2 cup. Sift flour to remove any lumps.

Mix half of the coconut flour in with the wet ingredients. Allow to sit for two minutes to give the coconut flour time to absorb. You are looking for a consistency of mashed potatoes. If the mixture is very runny, add the rest of the coconut flour. Again allow batter to sit for 2 minutes. Coconut flour is tricky sometimes. It is better to add the coconut flour in small increments than to end up with your batter being too dry.

Add vinegar to batter and blend quickly. Add walnuts and stir by hand.

Fill 12 cupcake forms (slightly under filled). Bake for 25 minutes or until lightly browned on top and a toothpick inserted comes out clean.

This recipe shared at Fat Tuesday. These muffins were also featured at Coconut Recipes.

This recipe was slightly altered on Saturday, November 24th, 2012.

Recipe: Banana Walnut Muffins Coconut Flour
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These light and fluffy banana nut muffins can be eaten with breakfast or served as dessert.
Ingredients
  • ½ cup coconut flour, Tropical Traditions brand
  • 1 cup bananas, mashed
  • ⅓ cup melted Tropical Traditions Gold Label Organic Virgin Coconut Oil
  • ½ cup honey
  • 3 whole eggs
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • 2 teaspoons apple cider vinegar
  • ½ cup walnuts, chopped
Instructions
  1. Preheat oven to 350°F.
  2. Place cupcake papers into muffin tins, or grease liberally and dust using coconut flour.
  3. Chop walnuts into small pieces.
  4. In a mixing bowl, mash bananas until creamy, stir in honey.
  5. Melt coconut oil and whisk in with bananas and honey.
  6. Add eggs and blend using a hand mixer or whisk.
  7. Add salt and baking soda.
  8. Measure coconut flour into a ½ cup measuring utensil. Pack flour into cup firmly. Use a back side of a knife to cut across the top of the measuring utensil so that your measurements is exactly ½ cup. Sift flour to remove any lumps.
  9. Mix half of the coconut flour in with the wet ingredients. Allow to sit for two minutes to give the coconut flour time to absorb. You are looking for a consistency of mashed potatoes.
  10. If the mixture is very runny, add the rest of the coconut flour. Again allow batter to sit for 2 minutes. Coconut flour is tricky sometimes. It is better to add the coconut flour in small increments than to end up with your batter being too dry.
  11. Add vinegar to batter and blend quickly.
  12. Add walnuts and stir by hand.
  13. Fill 12 cupcake forms (slightly under filled). Bake for 25 minutes or until lightly browned on top and a toothpick inserted comes out clean.
Notes
This recipe was slightly altered on November 24th, 2012 to include 2 teaspoons of vinegar and there was a modification in the wording of the recipe regarding the coconut flour.

 

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.

Flat Bread Hamburger Buns

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

Flat Bread Hamburger Buns

The Flatbread / Hamburger Buns

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

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

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

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

Flat Bread Hamburger Buns

Top right flat bread has the craters.

Flat Bread Hamburger Buns

Matthew was thrilled and set about forming these babies:

Flat Bread Hamburger Buns

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

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

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

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

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

 

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

Raw Mango Medallions

Mango & White Chocolate Chunk Medallion Coconut Flour Cookies

Raw Mango Medallions

I had big dreams for these cookies. They taste great, but they didn't turn out like I expected.  They taste like mangoes, but if made them again I would not include the white chocolate chunks. The white chocolate was amazing, but it didn't work so good for me baked.

I'm going to share them with you in case you want to experiment.

First I took three sweet, ripe mangoes, peeled them and removed the flesh from the seed. If you are going to use the mangoes as I did, it works great to just take them in your hand and squeeze over a bowl. The flesh will mash off and be careful as you get close to the seed because it has sharp edges. Use a potato masher to mash any large chunks.

Fresh Mango

Next I spread the mango flesh onto my dehydrator. I have these plastic discsthat set on the surface of the dehydrator shelves so that you can make fruit leather. Oh, and I also dried some pineapple. The one cut into small chunks was very sweet and ripe, while the larger pieces were tart and not as sweet.

Mangoes and Pineapple

At 12 hours into dehydrating I was able to pull up the mango flesh and flip it over so that it would dry on the other side. After 24 hours I removed it from the dehydrator and let it set for a few minutes to cool. It turned crispy and I was able to crunch it up into small pieces, then put it in my Magic Bullet blender and grind it into powder.

3 mangoes rendered 3-3/4 ounces of powdered mango.

Grinding Mango Flesh into Powder using my Magic Bullet blender

Also, the previous day, I made the white chocolate chunk chips. I followed this recipe from Our Nourishing Roots: Honey-Sweetened White Chocolate. Except I only had 8 tablespoons of cocoa butter so I had to do some fractions to figure out how much honey [affiliate link] to use.

When I got to the part where you hit the mixture with a stick blender every 30 minutes until it turns opaque, after about 90 minutes I realized that my kitchen may never cool down enough to solidify so I ended up putting the bowl into ice water and blending with the stick blender. That worked out great, and I had this to show for it. It was delicious. It was amazingly delicious. I was so excited to see big hunks of white chocolate in my cookies.

White Chocolate GAPS Legal

Then I made these… dozens and dozens and dozens upon dozens of dozens of dozens of miniature white chocolate chips using my Cake Decorating Kit.

10 Dozen Perfect Miniature White Chocolate Chips

No wait. That's what I'd envisioned… this is what I really made, one or two “perfect” and the rest were lumps and stars and bumps. If you look at the top of the photo you'll see a blob and that's where I finally gave up and made chocolate chunks.

This is also when I realized that my time management skills are nil.

White Chocolate Chips

Finally I commenced with the cookie making.

Mango & White Chocolate Chunk Medallion Coconut Flour Cookies

Mix the honey, eggs, coconut oil [affiliate link], vanilla and mango powder together using a hand mixer. Mix in the coconut flour [affiliate link] using the hand mixer. Allow to sit for a few minutes so that the coconut flour can absorb the liquids. Fold in the white chocolate chunks with a spoon.

Drop by even tablespoons onto a cookie sheet.

This dough is slightly firmer than previous Medallion cookie dough. I was able to pick up the tablespoons of dough and form them into a ball, then press down into a flattened circle.

Preheat oven to 325°F.

Bake for 8 minutes.

Makes 30 cookies with huge craters where the white chocolate chunks melted away into big puddles on the cookie sheet.

As I said earlier, the chocolate chunk-chips were amazing and delicious. I will try them again as I have just ordered a pound of cocoa butter from Mountain Rose Herbs; however, I do not think I will risk using the white chocolate in baked goods again. I think they would work great in Fudge Babies.

**If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

Cookie Ingredients

White Chocolate Chunks

Mango White Chocolate Chunk Cookie Dough

Even Tablespoon of Cookie Dough

Raw Cookie Dough

Are these not gorgeous cookies?

Raw Cookie Dough

ACK!! Craters!!! Agh! NO!! What happened?! What went wrong?

Oh NO! Craters!

Oh NO! Craters!

Recipe: Mango & White Chocolate Chunk Medallion Coconut Flour Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Ingredients
  • 5 Tablespoons honey
  • 2.5 ounces dehydrated, powdered mango (two mangoes)
  • 6 Tablespoon Tropical Traditions Gold Label Organic Virgin Coconut Oil
  • 4 large eggs
  • ½ cup Bob’s Red Mill Organic Coconut Flour
  • ¼ teaspoon vanilla
  • Homemade white chocolate chunk-chips (Recipe from: Nourishing Roots: Honey-Sweetened White Chocolate)
Instructions
  1. Mix the honey, eggs, coconut oil, vanilla and mango powder together using a hand mixer.
  2. Mix in the coconut flour using the hand mixer.
  3. Allow to sit for a few minutes so that the coconut flour can absorb the liquids.
  4. Fold in the white chocolate chunks with a spoon.
  5. Drop by even tablespoons onto a cookie sheet.
  6. This dough is slightly firmer than previous Medallion cookie dough. I was able to pick up the tablespoons of dough and form them into a ball, then press down into a flattened circle.
  7. Preheat oven to 325°F.
  8. Bake for 8 minutes.
  9. Makes 30 cookies with huge craters where the white chocolate chunks melted away into big puddles on the cookie sheet.
Notes
Haha! 48 hours Prep Time. Honey Sweetened White Chocolate Chunk Chips from Nourishing Roots: http://www.ournourishingroots.com/honey-sweetened-white-chocolate-and-gaps-white-chocolate-chips/

Save

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.

Strawberry Shortcake Medallion Coconut Cookies

Strawberry Shortcake Medallions Coconut Flour Cookies Dairy Free

Strawberry Shortcake Medallion Coconut Cookies

My husband brought home strawberries — they are on sale at our local grocery store. Usually when vegetables and fruits are on sale, they are in season and we rarely buy fruit unless it's on sale because it is so expensive, and we don't eat a lot of fruit.

You probably know that unfortunately strawberries are on the Dirty Dozen list of fruits and vegetables which are high in pesticides, so you may want to buy organic strawberries in making this recipe.

This from The Daily Green:

Strawberries are always on the list of dirty dozen foods, in part because fungus prompts farmers to spray, and pesticide residue remains on berries sold at market. Nearly 60 different pesticides have been found on strawberries, though fewer are found on frozen strawberries.

Strawberry Shortcake Medallions Coconut Flour Cookies Dairy Free

Rinse and clean thoroughly 1 pound of strawberries. Remove the stems and the cores, and slice thinly. In a pan with a thick bottom, melt one tablespoon coconut oil [affiliate link]. Add the strawberries. Bring to a boil and reduce heat so that strawberries are simmering. Stir regularly – about every five minutes. Simmer at low heat until strawberries have reduced to one half cup of jam. It took about 50 minutes for mine to reduce to 1/2 cup. Allow the strawberry jam to cool thoroughly before proceeding to the next step.

Sift coconut flour [affiliate link] and pack into 1/2 measurement, being sure to cut the excess off the top with a straight knife. Place into a bowl, along with remaining coconut oil, eggs, honey, vanilla and vanilla bean caviar. Whip with a hand mixer until mixed well. Allow cookie dough to sit for five minutes to allow coconut oil to absorb the liquids. The cookie dough is very soft. Please refer to the photo below to see what the texture should look like. If the dough is too soft it will be very smooth looking. With the right amount of coconut flour added it will have a thicker look to it.

Place cooled strawberry jam in with the cookie dough and lightly stir. You want to have a swirled effect in your cookies.

Preheat oven to 325°F. Lightly grease a cookie sheet.

Drop by level tablespoons onto the cookie sheet. Moisten fingertips with coconut oil and lightly pat and tap the cookie dough into a round shape.

Bake for 10 minutes. Cookies will lose their shiny look when done, and will feel firm to the touch. If pressing lightly leaves a dent, bake 1-2 more minutes.

Makes 27 cookies. Printable recipe available at the bottom of this post. This post was included at Fat Tuesday.

**If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.
Fresh Strawberries
De-stemmed, cored, sliced strawberries
Reducing Strawberries
Strawberry Shortcake Medallions Coconut Cookie Ingredients
Cookie Dough and Reduced Strawberries
Cookie Dough and Reduced Strawberries, Lightly Mixed
Cookies by the Tablespoon
Cookies Patted and Poked into Shape
Raw Cookie Dough
Baked Strawberry Shortcake Medallion Coconut Cookies

Strawberry Shortcake Medallion Coconut Cookies

5.0 from 1 reviews
Strawberry Shortcake Medallions Coconut Flour Cookies Dairy Free
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 27
 
These cookies have a nice strawberry taste and if you close your eyes you can imagine them tasting like strawberry shortcake.
Ingredients
  • 1 pound of strawberries, de-stemmed, cored and sliced thin
  • ⅓ cup and 1 Tablespoon Tropical Traditions Gold Label Organic Virgin Coconut Oil
  • ½ cup and 2 Tablespoons Bob's Red Mill Organic Coconut Flour
  • ⅓ cup honey
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • vanilla bean caviar from 3" vanilla bean, optional
Instructions
  1. Rinse and clean thoroughly 1 pound of strawberries. Remove the stems and the cores, and slice thinly.
  2. In a pan with a thick bottom, melt one tablespoon coconut oil.
  3. Add the strawberries.
  4. Bring to a boil and reduce heat so that strawberries are simmering.
  5. Stir regularly - about every five minutes.
  6. Simmer at low heat until strawberries have reduced to one half cup of jam. It took about 50 minutes for mine to reduce to ½ cup.
  7. Allow the strawberry jam to cool thoroughly before proceeding to next step.
  8. Sift coconut flour and pack into ½ measurement, being sure to cut the excess off the top with a straight knife.
  9. Place into a bowl, along with remaining coconut oil, eggs, honey, vanilla and vanilla bean caviar.
  10. Whip with a hand mixer until mixed well.
  11. Allow cookie dough to sit for five minutes to allow coconut oil to absorb the liquids. The cookie dough is very soft. Please refer to the photo at recipe site to see what the texture should look like. If the dough is too soft it will be very smooth looking. With the right amount of coconut flour added it will have a thicker look to it.
  12. Place cooled strawberry jam in with the cookie dough and lightly stir. You want to have a swirled effect in your cookies.
  13. Preheat oven to 325°F.
  14. Lightly grease a cookie sheet.
  15. Drop by level tablespoons onto the cookie sheet.
  16. Moisten fingertips with coconut oil - lightly pat and tap the cookie dough into a round shape.
  17. Bake for 10 minutes.
  18. Cookies will lose their shiny look when done, and will feel firm to the touch.
  19. If pressing lightly leaves a dent, bake 1-2 more minutes.
  20. Makes 27 cookies.
Nutrition Information
Serving size: 1 Calories: 57 Fat: 4 Carbohydrates: 5 Fiber: 1 Protein: 1

Save

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.

Apple Pie Medallions Coconut Cookies

Apple Pie Medallions Coconut Cookies – Dairy Free

Apple Pie Medallions Coconut Cookies

These Apple Pie Medallions are yet another variation of my coconut cookies. They are light and moist and taste like apple pie! Especially when you get a bite of apple.

Apple Pie Medallions Coconut Cookies

Peel and core apple. Saute in 1 Tablespoon of coconut oil [affiliate link] over medium heat for 11 minutes or until soft and lightly browned. Stir frequently.

Sift the coconut flour [affiliate link] to remove any lumps. Measure one half cup of coconut flour and go ahead and pat it down (you don't want it to measure fluffy just from sifting or you will have much less flour than in my recipe), and use a knife to scrape across the top of the measuring cup. I have learned with coconut flour you really need to get precise measurements (I should begin weighing for best accuracy). Add to a medium sized mixing bowl.

Add the remaining ingredients (except for the apples) into the bowl with the coconut flour. Use a mixer and blend until thoroughly mixed. Allow to set five minutes so that coconut flour can absorb the moisture. Once again this is a very moist batter.

Add the sauteed apples to the batter and mix.

Preheat oven to 325°F.

Drop by measured tablespoons onto a greased cookie sheet.

Oil your fingers with coconut oil and lightly pat each dropped shape into a small round cookie.

Bake for 10 minutes, or until cookies lose their shiny appearance and are firm to the touch.

Yields: 30 cookies

This post was shared at Fat Tuesday on May 14th, 2012.

**If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

Diced Apples

These are my new measuring scoops: Good Cook 4-Piece Measuring Scoop Set.

My New Measuring Scoops

The cheap stainless measuring cups broke at the handle and that became quite annoying, hence my investment in these professional grade stainless steel measuring cups some time ago: Amco Advanced Performance Measuring Cup Set #8440

Unfortunately, I'm not the only one that likes to use my nice stainless steel measuring cups… my sons think they are dipping bowls or drinking vessels since when it's time for me to cook I am rarely able to locate the entire set. I'm hoping these scoops will not be as tempting as the stainless steel ones have been.

1 cup diced apples

Sauteed Apples

Eggs, Coconut Oil, Coconut Flour, Nutmeg, Cinnamon, Honey

Cookie Batter with Diced Apples

Raw Apple Pie Cookie Dough

Apple Pie Medallions Coconut Cookies

 

 

4.0 from 1 reviews
Recipe: Apple Pie Medallions Coconut Cookies - Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Ingredients
  • 1 Red Delicious apple weighing ~6-3/8 ounce, once peeled, cored and diced = 1 cup apple
  • ½ cup and 1 Tablespoon Gold Label Organic Virgin Coconut Oil
  • ½ cup Bob's Red Mill Organic Coconut Flour
  • ½ cup honey
  • 3 large eggs
  • ½ teaspoon vanilla
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
Instructions
  1. Peel and core apple.
  2. Saute in 1 Tablespoon of coconut oil over medium heat for 11 minutes or until soft and lightly browned.
  3. Stir frequently.
  4. Sift the coconut flour to remove any lumps. Measure one half cup of coconut flour and go ahead and pat it down (you don't want it to measure fluffy just from sifting or you will have much less flour than in my recipe), and use a knife to scrape across the top of the measuring cup.
  5. Add to a medium sized mixing bowl.
  6. Add the remaining ingredients (except for the apples) into the bowl with the coconut flour.
  7. Use a mixer and blend until thoroughly mixed.
  8. Allow to sit five minutes so that coconut flour can absorb the moisture. Once again this is a very moist batter.
  9. Add the sauteed apples to the batter and mix.
  10. Preheat oven to 325°F.
  11. Drop by measured tablespoons onto a greased cookie sheet.
  12. Oil your fingers with coconut oil and lightly pat each dropped shape into a small round cookie.
  13. Bake for 10 minutes, or until cookies lose their shiny appearance and are firm to the touch.
Nutrition Information
Serving size: 1 Calories: 70 Fat: 5 Carbohydrates: 6 Fiber: 1 Protein: 1

Save

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.

Pina Colada Coconut Cookies

Pina Colada Medallions – Coconut Flour Cookies

Pina Colada Coconut Cookies

Another Medallion cookie to add to my previous renditions: Chocolate Medallions and Orange Medallions, my son suggested Pina Colada Medallions.

Pina Colada Medallions

Preheat oven to 350°F.

Add honey, butter, coconut flour [affiliate link], eggs, sea salt and vanilla to a bowl. Whip with a mixer until thoroughly blended. Add the pineapple and coconut and mix together. Drop by even tablespoons onto a greased cookie sheet. Lightly grease your fingers with butter or coconut oil and dab and pat the blobs of cookie dough into round shapes.

Bake for 10 to 11 minutes. The cookies will be done when you see that they have lost their shiny appearance, and also they will feel firm to the touch. If they are not quite done when you lightly touch them a dent will remain. Allow to bake 1 to 2 minutes longer.

This recipe was shared at Fat Tuesday.

Pina Colada Cookie Ingredients
Pina Colada Coconut Cookie Dough
Pina Colada Coconut Cookie Dough
Pina Colada Coconut Cookies
Pina Colada Coconut Cookies

 

Recipe: Pina Colada Medallions - Coconut Flour Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
These cookies are light and fluffy with pineapple and coconut.
Ingredients
  • Pina Colada Medallions
  • 6 Tablespoons honey
  • ½ cup room temperature butter or coconut oil
  • ½ cup Bob's Red Mill Organic Coconut Flour
  • 3 large eggs
  • ½ teaspoon sea salt
  • ½ teaspoon vanilla extract
  • ½ cup fresh pineapple, diced
  • ½ cup chipped coconut
Instructions
  1. Preheat oven to 350°F.
  2. Add honey, butter, coconut flour, eggs, sea salt and vanilla to a bowl.
  3. Whip with a mixer until thoroughly blended.
  4. Add the pineapple and coconut and mix together.
  5. Drop by even tablespoons onto a greased cookie sheet.
  6. Lightly grease your fingers with butter or coconut oil and dab and pat the blobs of cookie dough into flat, round shapes.
  7. Bake for 10 to 11 minutes.
  8. The cookies will be done when you see that they have lost their shiny appearance, and also they will feel firm to the touch.
  9. If they are not quite done when you lightly touch them a dent will remain.
  10. Allow to bake 1 to 2 minutes longer.
Nutrition Information
Serving size: 1 Calories: 67 Fat: 5 Carbohydrates: 5 Fiber: 1 Protein: 1

Save

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.

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.

Slice of Chard and Onion Quiche

Chard and Onion Quiche

GNOWFGLINS featured-seasonal-recipe-round-up-216
My Recipe was Featured at GNOWFGLINS!

Slice of Chard and Onion Quiche

Chard and Onion Quiche

Melt the butter in a large skillet. Slice the onion into rounds and place in the skillet on medium-heat. Add 1/4 cup broth or water. Cover with a lid and cook for ten minutes. While the onion is cooking, remove the stems from the chard and chop into small pieces. After ten minutes, add the chard stems. Add another 1/4 cup of broth if the skillet needs some moisture. Cook for five more minutes with the lid on. Chop the chard leaves and pack into a 4 cup measuring cup. When five minutes is up, add the chopped Swiss chard leaves to the skillet. Add more broth if needed. Cook 5-8 minutes until the Swiss chard is thoroughly wilted. As you continue cooking the vegetables will release fluids.

Remove from heat. Strain the vegetable mixture. Beat the six eggs. Place the vegetable mix into the pie crust. Pour in the beaten eggs. Cook for 20 minutes at 350°F.

Chopped Swiss Chard Stems
Four Cups Swiss Chard Leaves without stems
Cooked Swiss Chard in the Pie Crust
Beaten eggs on top of the vegetables
The quiche is done!

5.0 from 1 reviews
Recipe: Chard and Onion Quiche
Author: 
Recipe type: Entree
 
This quiche is so pretty with the colorful Swiss chard stems.
Ingredients
  • 4 cups or about 20 leaves of Swiss Chard, stems multi-colored preferably
  • 1 pie crust
  • 1 large onion
  • 2 Tablespoons butter or your favorite healthy fat
  • ½ cup Broth or water
  • ½ teaspoon salt
  • 6 eggs, beaten
Instructions
  1. Melt the butter in a large skillet.
  2. Slice the onion into rounds and place in the skillet on medium-heat.
  3. Add ¼ cup broth or water.
  4. Cover with a lid and cook for ten minutes.
  5. While the onion is cooking, remove the stems from the chard and chop into small pieces.
  6. After ten minutes, add the chard stems.
  7. Add another ¼ cup of broth if the skillet needs some moisture.
  8. Cook for five more minutes with the lid on.
  9. Chop the chard leaves and pack into a 4 cup measuring cup.
  10. When five minutes is up, add the chopped Swiss chard leaves to the skillet.
  11. Add more broth if needed.
  12. Cook 5-8 minutes until the Swiss chard is thoroughly wilted.
  13. As you continue cooking the vegetables will release fluids.
  14. Remove from heat.
  15. Strain the vegetable mixture.
  16. Beat the six eggs.
  17. Place the vegetable mix into the pie crust.
  18. Pour in the beaten eggs.
  19. Cook for 20 minutes at 350°F or until eggs are set (you can test this by jiggling the quiche, it should be still if the eggs are cooked properly).
Notes
I used the coconut pie crust from Patty at Loving Our Guts: http://www.lovingourguts.com/arugula-bacon-and-cheddar-quiche-with-coconut-crust/
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.