Tag Archives: coconut flour

Orange Medallion Cookies with Buttercream Filling

Orange Medallions Coconut Flour Cookies

Orange Medallion Cookies with Buttercream Filling

These cookies were inspired by my Chocolate Medallions. I do like chocolate, but I have to say these were ever more delicious. They are lighter and softer, and the orange zest lends a delicate orange flavor. If you are at a stage with GAPS where you cannot yet handle cocoa powder [affiliate link], these are very delicious and will hit the spot for a little something sweet (although be sure you tolerate coconut flour [affiliate link] well as it is quite fibrous). The Orange Medallions in the image above are filled with a GAPS Legal Butter Cream Frosting which contains honey [affiliate link], eggs [affiliate link], vanilla [affiliate link], butter and salt, although these cookies taste wonderful alone. The Butter Cream Frosting recipe can be found at Modern Alternative Mama. You will find a printable recipe for the Orange Medallions at the bottom of this post.

Orange Medallions Coconut Flour Cookies

  • 1/2 cup honey
  • 1/2 cup room temperature butter
  • 1/2 cup Bob’s Red Mill Organic Coconut Flour
  • 3 eggs
  • 1 teaspoon orange zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 vanilla bean, optional

Preheat oven to 350°F.

Place all ingredients in a bowl and mix thoroughly with a mixer until well blended, a minute or two. Allow to sit for five minutes so that the coconut flour can absorb. Like the Chocolate Medallions, this cookie dough is very soft.

Drop by measured even tablespoon onto a greased cookie sheet. Butter your fingers lightly and pat and tap the cookie into a round shape.

Bake for 8 minutes at 350°F.

Makes 24 small cookies.

Be sure to scrape the bowl with a spatula. I did and garnered two tablespoons of dough – two more cookies!

I tried plopping rather large spoonfuls onto a cookie sheet, but it took 15 minutes for the cookie to be done. They were delicious and I couldn't stop myself from gobbling three of the four I'd baked. I saved one for my son to try. There was a problem, however. The larger amount of dough required a longer baking time, so long that the bottom of the cookie was very close to being burnt. Not quite, but almost. I decided to continue with my method for the Chocolate Medallions using the measured even tablespoons.

One more thing… I would have taken a photo with these cookies in towers, as I did with the Chocolate Medallions, but they were apparently a huge hit with my younger non-GAPS son who must have eaten a dozen by the time I got back in the kitchen to snap photos.

This post was shared at Fat Tuesday. This recipe was shared at GAPS Friendly Fridays #13 and oops, again on GAPS Friendly Fridays #17.

Orange Medallions - Ingredients

Cookies by the even tablespoon

Orange Medallion Cookie Dough

Cookie dough tapped and patted into a round shape

 

5.0 from 2 reviews
Recipe: Orange Medallions Coconut Flour Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • ½ cup honey
  • ½ cup room temperature butter
  • ½ cup Bob’s Red Mill Organic Coconut Flour
  • 3 eggs
  • 1 teaspoon orange zest
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
  • ½ vanilla bean, optional
Instructions
  1. Preheat oven to 350°F.
  2. Place all ingredients in a bowl and mix thoroughly with a mixer until well blended, a minute or two.
  3. Allow to sit for five minutes so that the coconut flour can absorb. This cookie dough is very soft.
  4. Drop by measured even tablespoon onto a greased cookie sheet. Butter your fingers lightly and pat and tap the cookie into a round shape.
  5. Bake for 8 minutes at 350°F.
  6. When done, they will lose their glossy look.
  7. If you press lightly on the cookie and it leaves an indent, put them in for another 2-3 minutes.
Notes
The Butter Cream Frosting filling shown in the first photo is GAPS legal and the recipe can be found at Modern Alternative Mama's here: http://www.modernalternativemama.com/?p=8061 Nutritional information does not include the Butter Cream Frosting.
Nutrition Information
Serving size: 1 Calories: 74 Fat: 5 Carbohydrates: 7 Protein: 1

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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.

Chocolate Medallions with Butter Cream Frosting

Chocolate Medallions Coconut Flour Cookies Dairy-Free

Chocolate Medallions with Butter Cream Frosting

These small cookies pack a wallop of chocolate taste. The Chocolate Medallions in the image above are filled with a GAPS Legal Butter Cream Frosting which contains honey [affiliate link], eggs [affiliate link], vanilla [affiliate link], butter and salt, although these cookies taste amazing all by themselves. The Butter Cream Frosting recipe can be found at Modern Alternative Mama. You will find a printable recipe for the Chocolate Medallions at the bottom of this post.

This recipe is a spinoff of my Chocolate Coconut Cookies Made with a Cookie Press.

Chocolate Medallions Coconut Flour Cookies

Preheat oven to 350°F. Add honey and coconut oil [affiliate link] together in a small pan and heat until warm and melted. Take care to measure coconut flour [affiliate link] exactly, using a knife across the top of your cup measurement like they taught us in home ec in the 8th grade.

Measure all other ingredients into a bowl. Just drop the ingredients one by one in the order listed.

When honey and butter are melted, pour into the bowl. Beat with a mixer until well blended. Allow to set for five minutes to allow coconut flour to absorb and thicken. The dough will be very wet, similar to brownie batter.

Measure even tablespoons and drop onto a cookie sheet greased with coconut oil. These cookies will not increase much in size, if at all since there is no leavening agent, so you can put them pretty close together. Once you have them all measured out, dip your fingers into the coconut oil and tap and pat the cookie dough into a flat round medallion.

Bake for 8 minutes and check. They will lose their shiny appearance and will feel firm to the touch when done. If they are not quite done, you will be able to touch them lightly and leave a dent so let them cook another minute or two.

**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.

Coconut Flour Chocolate Cookies Dropped Spoonfuls

Chocolate Coconut Flour Cookies Formed and Pressed into shape

Coconut Flour Chocolate Cookies Out of the Oven

Coconut Flour Chocolate Cookies

This recipe was shared at Fat Tuesday.

4.7 from 3 reviews
Recipe: Chocolate Medallions Coconut Flour Cookies Dairy-Free
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
The small round chocolate cookies are moist and full of chocolate flavor.
Ingredients
  • ½ cup honey
  • ½ cup Tropical Traditions Gold Label coconut oil
  • ½ cup + 2 Tablespoons Bob's Red Mill Coconut Flour
  • ½ cup cocoa powder
  • 4 eggs
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°F.
  2. Add honey and coconut oil together in a small pan and heat until warm and melted.
  3. Take care to measure coconut flour exactly, using a knife across the top of your cup measurement like they taught us in home ec in the 8th grade. Measure all other ingredients into a bowl.
  4. Just drop the ingredients one by one in the order listed.
  5. When honey and coconut oil are melted, pour into the bowl with the other ingredients.
  6. Beat with a mixer until well blended.
  7. Allow to set for five minutes to allow coconut flour to absorb and thicken. The dough will be very wet, similar to brownie batter.
  8. Measure even tablespoons and drop onto a cookie sheet greased with coconut oil. These cookies will not increase much in size, if at all since there is no leavening agent, so you can put them pretty close together.
  9. Once you have them all measured out, dip your fingers into the coconut oil and tap and pat the cookie dough into a flat round medallion.
  10. Bake for 8 minutes and check. They will lose their shiny appearance and will feel firm to the touch when done. If they are not quite done, you will be able to touch them lightly and leave a dent so let them cook another minute or two.
Notes
It took me about 8 minutes to tap and pat the cookies into shape. You could try cooking them as dropped spoonfuls but you might need to increase the baking time. The Butter Cream Frosting filling shown in the first photo is GAPS legal and the recipe can be found at Modern Alternative Mama's here: http://www.modernalternativemama.com/?p=8061 Nutritional information does not include the Butter Cream Frosting.
Nutrition Information
Serving size: 1 Calories: 59 Fat: 4 Carbohydrates: 6 Fiber: 1 Protein: 1

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

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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.

Gluten Free and Grain Free Pretzels

Pretzels Gluten-Free and Grain-Free

Gluten Free and Grain Free Pretzels

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

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

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

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

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

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

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

Pretzel Dough About the Size of a Pen

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

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

Pretzel Specifications

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

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

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

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

Return to the oven for 5 minutes.

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

This post was included at Fat Tuesday.

 

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

 

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy and Mastering the Art of Baking With Coconut Flour.

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

Pork Croquettes Gluten Free

Pork Roast Croquettes Gluten Free

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

Pork Roast Croquettes

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

Use a 1/4 measuring cup to form patties.

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

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

Makes nine patties. Serves three or more.

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

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

Pork Croquettes Gluten Free

 

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

Salmon Patties Gluten Free

Mom’s Salmon Patties

Mom's Salmon Patties

This recipe makes 3 patties.

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

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

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

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

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

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

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

Salmon Patties Gluten Free

 

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

Chocolate Coconut Flour Cookies

Chocolate Coconut Flour Cookies Made with a Cookie Press

Chocolate Coconut Flour Cookies

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

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

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

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

Chocolate Coconut Flour Cookies

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

Bake 6 minutes.

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

 

Recipe: Chocolate Coconut Flour Cookies Made with a Cookie Press
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 44
 
These soft chocolate cookies are delightful bites of bliss. This is the cookie press version. If you don't have a cookie press, follow the other recipe.
Ingredients
  • ½ cup + 2 Tablespoons Bob's Red Mill Coconut Flour
  • ½ cup butter or coconut oil
  • ⅔ cup cacao or cocoa powder
  • 2 eggs
  • ⅔ cup honey
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°F.
  2. Add honey and butter together in a small pan and heat until warm and melted.
  3. Measure all other ingredients into a separate bowl.
  4. Pour honey and butter mixture into the separate bowl.
  5. Beat with a mixer until well blended.
  6. Allow to set for five minutes to allow coconut flour to absorb and thicken.
  7. Cover and refrigerate for 30-60 minutes.
  8. When the dough is chilled, remove and spoon into the cookie press. I tried several shapes, but the snowflakes that you see above came out best.
  9. Do *not* grease the cookie sheet if you are using the cookie press. The dough must "grab" onto the cookie sheet from the cookie press, if it is greased it will not stick and break away from the dough remaining in the cookie press.
Notes
Please note if you use coconut flour other than Bob's Red Mill, your results may not be the same as mine.
Nutrition Information
Serving size: 2 Calories: 45 Fat: 3 Carbohydrates: 6 Fiber: 1 Protein: 1

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.

Blackberry Shortcake

Blackberry Shortcake A New Spin on Strawberry Shortcake

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

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

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

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

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

Batter in the miniature cake tins

Finished Shortcakes!

Blackberry Shortcake

Makes four miniature shortcakes.

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

Blackberry Syrup

  • 6 blackberries, crushed
  • 1 Tablespoon butter
  • 3 Tablespoons honey

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

Whipped Coconut Cream

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

Building the Shortcakes

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

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

Blackberry Shortcake

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

Recipe: Blackberry Shortcake A New Spin on Strawberry Shortcake
Author: 
Recipe type: Dessert
 
Ingredients
  • Shortcake
  • 4 Tablespoons Bob's Red Mill Organic Coconut Flour
  • 5 tablespoons unsalted butter
  • 3 large eggs
  • 2 Tablespoons raw honey
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon sea salt
  • Syrup
  • 6 blackberries, crushed
  • 1 Tablespoon butter
  • 3 Tablespoons honey
  • Coconut Cream from 2 cans of coconut milk
Instructions
  1. Shortcake:
  2. Mix all ingredients together using a hand mixer.
  3. If you don't have these miniature cake pans you can use cupcake tins, this recipe should yield six cupcakes.
  4. Butter tins liberally.
  5. Spoon batter equally into tins.
  6. Bake at 350°F for 20-25 minutes.
  7. Syrup:
  8. Heat butter in a small skillet, add blackberries.
  9. Crush them with a potato masher or fork.
  10. Allow to cook for 2-3 minutes.
  11. Berries will liquify.
  12. Add honey.
  13. When the honey melts (mine was thick and sticky) and the product is liquid, press through a sieve to remove the seeds.
  14. Bring to a boil and stir constantly over medium heat for 4-5 minutes.
  15. As the mixture boils it becomes slightly thicker.
  16. Allow to cool before drizzling over shortcakes.
  17. If it thickens too much once cooled down, warm it slightly and it will turn liquid again.
  18. This had a texture of jelly to it when it cooled down.
  19. Whipped Coconut Cream
  20. Carefully remove the coconut cream, place in a chilled bowl, add two teaspoons vanilla and whip using a hand mixer.
  21. If you want to sweeten, gradually beat in two tablespoon honey.
  22. Building the Shortcake
  23. Place one shortcake on a dessert plate. Spoon a dollop of whipped coconut cream into the little cup on the shortcake. Press in three whole blackberries. Spoon on more whipped coconut cream, drizzle blackberry syrup over the top and garnish with one blackberry.
  24. Plain Jane version: Place shortcake on a dessert plate, dollop whipped cream on, garnish with one blackberry

 

 

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.

Chicken Salad Coconut Flour Tortilla Wrap

Chicken Salad Wraps Gluten Free Grain Free

 

Chicken Salad Coconut Flour Tortilla Wrap

We're always making loads of meat stock on GAPS, and that means lots of leftover cooked meat. We also add egg yolks into our soup to make it more nourishing, and that means lots of leftover egg whites. This recipe will help you to use some of the boiled chicken and also some of those egg whites.

Chicken Salad

  • 1-1/2 cups boiled chicken, diced
  • 1/2 red onion, coarsely diced
  • 1 carrot, shredded
  • 2 small ribs celery, coarsely diced
  • Homemade Mayonnaise
  • salt and pepper to taste
  • 10 black olives, sliced (optional)
  • 1 avocado, diced (optional)

Add all ingredients together and mix in enough mayonnaise so the chicken is creamy.

At this point, you can eat the Chicken Salad like Tunafish Salad. We often eat this by the bowl, or on a bed of lettuce. If you want to go all out, try making the “tortillas”! 🙂

Coconut Flour Tortillas or Crepes

Next up, the tortillas. Okay, I have to admit growing up in Arizona in a neighborhood where Mexican grandmothers made flour tortillas from scratch every day… these are more like crepes… and you cannot fold them up exactly like flour tortillas, but hey, I can't have gluten and these are pretty darned close!

The recipe is simple, and as I mentioned, will help you use up those extra egg whites. The recipe is from Tropical Traditions. You'll need two egg whites for each tortilla. Here are the ingredients:

I omitted the baking powder, because it is not recommended on GAPS, and they came out perfectly fine. They are supposed to be completely flat anyway.

I've tried making the tortillas with coconut milk and with water. The ones with coconut milk for me were a bit thicker, while the ones made with water were thinner and smaller.

Just mix all the ingredients together. I just used my Magic Bullet and I used my cast iron round griddle which I used to make flour tortillas on for 20 years. Heat the griddle and grease it well with butter or coconut oil.

Pour the batter onto the griddle and smooth it around with the back of a spoon until it is smoothed thinly across the griddle in a round shape.

I found a stainless steel pie spatula (as opposed to plastic) worked out really great when it came time to flip as I was able to slip the thin spatula under the tortilla and flip it over.

Be sure to wait until the edges are browned before flipping or the tortilla will break apart on you. If it breaks apart, chances are you didn't wake for it to cook long enough.

You only need to cook it for a few seconds once you flip it over.

My husband thought these were pretty good. He agreed, not exactly flour tortillas… but a close enough substitute.

Coconut Flour Tortilla Gluten Free

 

Coconut Flour Tortilla Gluten Free Chicken Wrap

Recipe: Chicken Salad Wraps Gluten Free Grain Free
Author: 
 
Ingredients
  • Chicken Salad
  • 1-1/2 cups boiled chicken, diced
  • ½ red onion, diced
  • 1 carrot, shredded
  • 2 small ribs celery, diced
  • Homemade Mayonnaise
  • salt and pepper to taste
  • Tortillas
  • 1 tablespoon coconut flour
  • 1/16 teaspoon baking powder
  • 2 egg whites
  • 2 tablespoons water or coconut milk
  • coconut oil or butter
Instructions
  1. Chicken Salad
  2. Add all ingredients together and mix in enough mayonnaise so the chicken is creamy.
  3. Tortillas
  4. Just mix all the ingredients together.
  5. Heat the griddle and grease it well with butter or coconut oil.
  6. Pour the batter onto the griddle and smooth it around with the back of a spoon until it is smoothed thinly across the griddle in a round shape.
  7. Be sure to wait until the edges are browned before flipping or the tortilla will break apart on you.

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Peanut Butter Chocolate Cookies for One

Three Chocolate Peanut Butter Cookies Using Coconut Flour Grain Free

Peanut Butter Chocolate Cookies for One

Since I'm really the only one doing GAPS at my house when I make sweet treats I need to make as small an amount as possible. For I have learned if it's there, Starlene will eat it until it's gone. So today, when I saw this recipe for Peanut Butter Chocolate Cookies at Health, Home Happiness I knew I had better not even consider making two dozen of these babies.

First I quartered the recipe, and then I halved that so that I would end up with three little cookies. I even did a calorie count and found that each one was just under 100 calories. Not too bad. Even though I'm not counting calories… sometimes I just like to know I'm not eating 1000 calories worth of dessert, ya know?

My recipe is slightly different than Cara's, the ingredients are the same for the most part (I omitted the egg and used raw cacao powder) but my measurements are a bit different (I used about three times as much coconut flour [affiliate link] and twice as much cocoa).

Bake at 350°F for 10 minutes. Do not overcook.

The cookies will be fudge-like.

Makes three small cookies, just enough to make one person happy.

Recipe: Three Chocolate Peanut Butter Cookies Using Coconut Flour Grain Free
Author: 
Recipe type: Candy
Cook time: 
Total time: 
Serves: 3 cookies
 
Ingredients
  • 2 Tablespoons peanut butter
  • 1-1/2 teaspoons coconut oil
  • 2-3/4 teaspoons coconut flour
  • 1 teaspoon honey
  • 2 teaspoons raw cacao powder (you can also use unsweetened cocoa powder)
Instructions
  1. Mix all ingredients together.
  2. Bake at 350°F for 10 minutes.
  3. Do not overcook.

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

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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.