Tag Archives: coconut milk

Coconut Milk Yogurt

Coconut Yogurt – How to Make it Thick, Creamy and Delicious

Coconut Milk Yogurt
Coconut Milk [affiliate link] Yogurt sprinkled with freeze-dried mango, banana, pineapple and strawberries

Before I started on GAPS I ate yogurt but not because I loved or craved it. I ate it more out of convenience – something relatively healthy plus quick to eat – and my favorite was FAGE (pronounced “fa-yeh”). It is thick and delicious. Of course now I probably wouldn't eat it since I would want to avoid pasteurized milk.

Yogurt is allowed on GAPS, but I do not tolerate dairy products well. Respiratory symptoms return when I have attempted to reintroduce. Since we no longer have our dairy goats and getting raw milk would be a challenge, I have just decided to stay off dairy for the time being. Dr. Datis Kharrazian also suggests that dairy should be avoided for those who have the autoimmune disease Hashimoto's Thyroiditis:

Many clinicians find removing casein, the protein molecule in all forms of dairy, is also integral to thyroid health. There is not as much research on casein intolerance as there is on gluten intolerance, however anecdotal evidence strongly suggests a diet that is not only gluten-free but also dairy-free promises the best results in managing Hashimoto’s. (p. 32). Morgan James Publishing. Kindle Edition.

And Dr. Ben Lynch also suggests a dairy-free diet if you have the MTHFR genetic mutation, although in my interview with Dr. Lynch he did suggest “… that raw milk should come from cows that are A2, or raw goat milk, and camel milk is also A2.”

Since I have both the genetic mutation and Hashimoto's antibodies, it is probably best that I stay off dairy products.

I've been missing yogurt though, and I have been slacking on getting plenty of probiotic foods in my diet. I bought a bottle of non-dairy yogurt starter in April 2011 and have not used very much of it. The site says you can freeze the product for up to one year, but I have had mine refrigerated and then frozen for two years. The good news is it is still making great yogurt for me!

It has been such a treat to have yogurt again!

I have made several batches and as is common with yogurt the longer it cultures the more sour. I cultured one batch 15 hours and it still had a sweet taste to it, while the 24 hour batch is much more sour and hardly sweet at all. It is delicious and I have been limiting myself to one cup a day.

I recently got a new yogurt maker through a Groupon deal and I happened to have $20 in Groupon credits, so I was able to get my new yogurt maker for only $5. I have another yogurt maker that makes one quart at a time, but I wanted to try the little jars method to see how that would work out for me.

I searched for a recipe that I could use, and found that Cultures for Health has a coconut milk yogurt recipe on their site.They have some suggested variations and this is how I made my coconut milk yogurt:

  1. Place coconut milk in a pan and heat until warm enough that the milk is smooth. Natural Value has no guar gum or preservatives and it is pretty clumpy straight from the can. This one that I linked to is also organic, and in a BPA-free can. I link to Amazon so you can see what kind I use, but I order from Azure Standard for a better price.
  2. In a small bowl add 1/2 cup of the warm coconut milk and 2 teaspoons to 2 tablespoons of powdered gelatin [affiliate link]. I linked to the brand I use, but it in capsule form. My bottle is powder, no capsules.
  3. Mix well.
  4. In a small bowl place 1/8 teaspoon yogurt starter and a teaspoon of coconut milk.
  5. Mix well. I use the back of the spoon to mash and mix as the starter clumps.
  6. Mix gelatin, yogurt starter and coconut milk together in a bowl.
  7. Separate into individual jars, or place in your quart yogurt maker.
  8. Once the mixture is heated after a few hours, I stir to make sure everything is mixed together well.
  9. Let the yogurt culture from 15 to 24 hours.
  10. Remove from the yogurt maker and stir before placing in the refrigerator. It will separate with thicker yogurt at the top and water at the bottom. Mix while it is still warm and it will hold together once refrigerated.
  11. For the super thick yogurt I blended it with my hand mixer so that it would have a creamy texture.

If you use 2 teaspoons, it will be fairly thin, while with two tablespoons it will be super thick.

For the photo, I garnished the super thick yogurt with Whole Foods brand 365 Everyday Value Freeze Dried Tropical Fruit Blend which contains mango, banana, strawberry and pineapple.

Yogurt makers I have used:

I use a yogurt maker that I bought at least two decades ago and looks similar to this one (clicking on the image takes you to the product; this is my Amazon affiliate link). I like making one quart in the same container.

This is the yogurt maker I got through Groupon, the brand name is Dash(clicking on the image takes you to the product; this is my Amazon affiliate link). Sometimes I'll use this product but I tend to lose either jars or lids so I like the quart container better.

I would love to hear from you in the comments on whether you have tried coconut milk yogurt, or if you are planning to try it.

 

 

 

 

Coconut Yogurt - How to Make it Thick, Creamy and Delicious
Author: 
 
Coconut milk yogurt, rich and creamy.
Ingredients
  • 2 cans Natural Value Organic Coconut Milk, 13.5-Ounce Cans
  • 2 teaspoons to 2 tablespoons of Bernard Jensen Gelatin
  • ⅛ teaspoon GI ProStart
Instructions
  1. cans Natural Value Organic Coconut Milk, 13.5-Ounce Cans (Pack of 12) (this is an Amazon associates link*)
  2. teaspoons to 2 tablespoons of Bernard Jensen Gelatin (this is an Amazon associates link*)
  3. /8 teaspoon GI ProStart(this is an Amazon associates link*)
  4. Place coconut milk in a pan and heat until warm enough that the milk is smooth. Natural Value has no guar gum or preservatives and it is pretty clumpy straight from the can. This one that I linked to is also organic, and in a BPA-free can. I link to Amazon so you can see what kind I use, but I order from Azure Standard for a better price.
  5. In a small bowl add ½ cup of the warm coconut milk and 2 teaspoons to 2 tablespoons of powdered gelatin. I linked to the brand I use, but it in capsule form. My bottle is powder, no capsules.
  6. Mix well.
  7. In a small bowl place ⅛ teaspoon yogurt starter and a teaspoon of coconut milk.
  8. Mix well. I use the back of the spoon to mash and mix as the starter clumps.
  9. Mix gelatin, yogurt starter and coconut milk together in a bowl.
  10. Separate into individual jars, or place in your quart yogurt maker.
  11. Once the mixture is heated after a few hours, I stir to make sure everything is mixed together well.
  12. Let the yogurt culture from 15 to 24 hours.
  13. Remove from the yogurt maker and stir before placing in the refrigerator. It will separate with thicker yogurt at the top and water at the bottom. Mix while it is still warm and it will hold together once refrigerated.
  14. For the super thick yogurt I blended it with my hand mixer so that it would have a creamy texture.
  15. If you use 2 teaspoons, it will be fairly thin, while with two tablespoons it will be super thick.
  16. For the photo, I garnished the super thick yogurt with Whole Foods brand 365 Everyday Value Freeze Dried Tropical Fruit Blend which contains mango, banana, strawberry and pineapple.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Grain-free Dairy-free Silky Chocolate Pie

Recipe: Silky Chocolate Pie

This recipe is my Happy Valentine's Day post to you. 🙂   Since today is a day that I work, I am going to prepare my Valentine's Day meal tomorrow. I thought you would enjoy this recipe. I had my Premier Taste Testers try it yesterday and everyone who tried it loved it and thought it was smooth and silky and rich. This is definitely a recipe that will serve a good number of people, at least 16.

Dr. Natasha has stated that chocolate is approved once digestive problems have stopped. She says we can use cocoa powder [affiliate link]. In this recipe I use Baker's unsweetened chocolate which the ingredients state it is nothing but chocolate. If you wish, you may try substituting 9 tablespoons more of cocoa powder and 3 tablespoons more of coconut oil instead of the 3 ounces of Baker's unsweetened chocolate squares. You will find this recipe in an easy print format below.

Grain-Free Dairy-Free Silky Chocolate Pie

Silky Chocolate Pie

  1. Soak the cashews in filtered water 4-6 hours. Drain.
  2. Melt Baker's chocolate and coconut oil over a double boiler until melted. Allow to cool to room temperature.
  3. Place cashews in the blender. Add coconut milk, vanilla, salt, honey and cocoa powder. Depending on the power of your blender you may need to do 2-3 batches. Blend until completely smooth.
  4. While blender is running and mixture is swirling, drizzle the melted Baker's chocolate and coconut oil in and blend until thoroughly mixed. The mixture will become even smoother with the addition of the coconut oil and Baker's chocolate.
  5. Pour into prepared chocolate pie shell.
  6. Refrigerate several hours until firm. Overnight is best, if possible.
  7. This pie freezes well and is even good frozen solid.

Serves 16

For what it's worth, I use an Oster Beehive blender (this is my Amazon affiliate link) which I bought from Costco for under $60. The model I bought is no longer available, but this one from Amazon is the same in power – 600 watts – and has the all metal drive. I would like to have a Vitamix one day, but for now this blender is working very well for me.

Chocolate Pie Crust

For 9-1/2″ Pie Pan

  • 1-1/2 cups blanched almond flour [affiliate link]
  • 3 Tablespoons cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil, solid
  • 2 Tablespoons honey
  • ice water
  1. Whisk almond flour, cocoa powder and salt in one bowl until mixed thoroughly.
  2. Whip solid coconut oil and honey together.
  3. Mix coconut and honey into the dry ingredients using a fork or pastry blender until mixture looks crumbly.
  4. Add 2 teaspoons of ice water gently lifting the dry ingredients and folding over until slightly moistened. The mixture should look crumbly.
  5.  Take about 1/2 of the mixture and pat into the bottom of the pie shell.
  6. Drop handfuls along the edges and press up into the sides.

This post was shared at Fat Tuesday.

Grain-free Dairy-free Silky Chocolate Pie

Are you looking for more egg-free, dairy-free, grain-free, gluten-free, soy-free, corn-free honey sweetened puddings?

Check out my e-book Everyone Loves Pudding for more recipes like Creamy Pumpkin [affiliate link] Pudding, Chocolate Orange Mousse, Black Cherry Vanilla, Cool Minty Pudding, Smooth Lemon Pudding and more!

Everyone Loves Pudding

Everyone Loves Pudding e-book*If you have never ordered from Tropical Traditions before and order by clicking on any of my Tropical Traditions links, you will receive Tropical Traditions 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 for thinking of me!

**Tropical Traditions currently does not carry Rapunzel brand, they are now carrying Equal Exchange Chocolates brand. The link will take you to the current brand carried by Tropical Traditions.

Silky Chocolate Pie
Author: 
Recipe type: Dessert
Cuisine: Grain Free, Dairy Free, GAPS Legal
Serves: 16
 
This pie is silky and smooth with a rich deep chocolate flavor.
Ingredients
  • 2 cups raw cashews, soaked
  • 1 can coconut milk (13-1/2 ounces)
  • ½ teaspoon salt
  • 6 Tablespoons cocoa powder
  • 2 teaspoons vanilla
  • ½ cup honey
  • ½ cup coconut oil, expeller pressed
  • 3 ounces Baker's chocolate
  • Cacao nibs, optional (as garnish)
  • 9-1/2" Chocolate Pie Crust Ingredients
  • 1-1/2 cups blanched almond flour
  • 3 Tablespoons cocoa powder
  • ¼ teaspoon salt
  • ¼ cup coconut oil, solid
  • 2 Tablespoons honey
  • ice water
Instructions
  1. Soak the cashews in filtered water 4-6 hours. Drain.
  2. Melt Baker's chocolate and coconut oil over a double boiler until melted. Allow to cool to room temperature.
  3. Place cashews in the blender. Add coconut milk, vanilla, salt, honey and cocoa powder. Depending on the power of your blender you may need to do 2-3 batches. Blend until completely smooth.
  4. While blender is running and mixture is swirling, drizzle the melted Baker's chocolate and coconut oil in and blend until thoroughly mixed.
  5. Pour into prepared chocolate pie shell.
  6. Refrigerate several hours until firm. Overnight is best, if possible.
  7. This pie freezes well and is even good frozen solid.
  8. Pie Crust Instructions:
  9. Whisk almond flour, cocoa powder and salt in one bowl until mixed thoroughly.
  10. Whip solid coconut oil and honey together.
  11. Mix coconut and honey into the dry ingredients using a fork or pastry blender until mixture looks crumbly.
  12. Add 2 teaspoons of ice water gently lifting the dry ingredients and folding over until slightly moistened. The mixture should look crumbly.
  13. Take about ½ of the mixture and pat into the bottom of the pie shell.
  14. Drop handfuls along the edges and press up into the sides.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Faux Sweet Potato Pie

Faux Sweet Potato Pie GAPS Legal

Faux Sweet Potato Pie

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

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

Google told me carrots. Yes, carrots.

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

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

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

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

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

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

Faux Sweet Potato Pie

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

Pie Filling

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

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

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

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

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

Pie Crust

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

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

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

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

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

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

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

Meringue Topping

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

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

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

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

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

Faux Sweet Potato Pie

Faux Sweet Potato Pie

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

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

 

*If you order from Tropical Traditions by clicking on any of my Tropical Traditions links and are a brand new customer, you will receive this free book: Virgin Coconut Oil : How it Has Changed People’s Lives, and How it Can Change Yours, and I will receive a discount coupon for referring you. Thank you!

 

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

Cherry Vanilla Ice Cream

Recipe: Cherry Cheesecake Ice Cream Dairy-Free

Cherry Cheesecake Ice Cream

First off, let's be clear that GAPS allows fermented or aged dairy products. I went off dairy (including butter!) for six weeks when I did Introduction for the first time and when I've tried to re-introduce, it kicked up some respiratory symptoms for me with which I was unwilling to live, so I've decided to stay off of dairy (although I seem to tolerate butter and ghee okay). If you are doing GAPS, I'm sure it would work out great if you substituted the coconut cream [affiliate link] and creamed cashews with equal parts of yogurt made from cream, or kefir made from cream. I used Natural Value Coconut Milk, it has no illegal GAPS additives (like guar gum) and the cans are not BPA-free now BPA-Free! Yay! I love this product.

I was very pleased that this ice cream was not rock hard after freezing for 24 hours. I was still able to use an ice cream scoop to remove a serving. I believe that is due to the high fat content from using the coconut cream.

  • 1 cup raw cashews, soaked overnight
  • 32 sweet black cherries, pitted and cut in half
  • 6 egg yolks
  • 1/2 cup (preferably raw) honey*
  • 6 T. freshly squeezed lime juice
  • 1-1/4 cup cream of coconut milk [affiliate link], harvested from 2 cans full fat coconut milk – (the cream that rises to the top of canned coconut)
  • 1 teaspoon vanilla [affiliate link]

If you have an ice cream maker like mine, the Donvier Chillfast 1 Quart Ice Cream Maker, make sure the insert is in the freezer for at least 7 hours prior to making ice cream. I like to keep the insert in the freezer at all times so that I can make ice cream if the urge strikes.

Refrigerate the coconut milk overnight so that the cream can solidify and is cold when you make the ice cream.

Soak 1 cup of raw cashews with 1/2 teaspoon sea salt [affiliate link] overnight.

Drain the liquid from the cashews and place in the refrigerator to chill while preparing the other ingredients.

Pit 32 cherries and cut them in half. My favorite device is the Progressive International GPC-5000 Cherry-It Multiple Cherry Pitter which I recently reviewed.

Place the egg yolks, 1/2 cup honey [affiliate link] and 6 tablespoons freshly squeezed lime juice into a small saucepan. Stirring constantly, heat until simmering and cook until the temperature rises to exactly 170°F.

Remove from heat. Place in the freezer and stir every ten minutes until chilled.

Remove the soaked cashews from the refrigerator and place in a powerful blender with 8 of the cherries. I used my Magic Bullet which worked great. Blend the mixture until the cashews are completely smooth. If using a regular blender you may need to stop and stir, and with the Magic Bullet [affiliate link] I took the cup off and shook it, then blended for 30 seconds, several times. If the mixture is extremely thick, add 1 or 2 tablespoons of coconut water or just plain water if you are using cream yogurt or kefired cream.

When the lime and egg mixture is completely chilled, pour into a bowl and add the coconut cream and the remaining cherries. Add in the vanilla and stir. Add in the cashew cream and cherry mixture and stir.

Place in the ice cream maker and stir until thickened.

My husband said this was delicious, but he wished it had either chocolate or graham crackers in it. Matthew loved it and was happy with one 1/2 cup serving. It has a tart taste to it, and is not super sweet. It tastes like cheesecake filling to me.

I hope you enjoy it, too! I would love to know if you get a chance to try it, please let me know.

There is a printable recipe below.

This recipe was shared at Fat Tuesday and at GAPS Friendly Fridays.

Eggs, lime juice and honey heating to 170°F

Eggs, lime juice and honey, chilled

Cherry Cheesecake Ice Cream Ingredients

Cherry Cheesecake Ice Cream Ingredients

Cherry Cheesecake Ice Cream

Cherry Cheesecake Ice Cream

Cherry Cheesecake Ice Cream

 

*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!

 

 

 

Recipe: Cherry Cheesecake Ice Cream Dairy-Free
Author: 
Recipe type: Dessert
Serves: 8
 
Ingredients
  • 1 cup raw cashews, soaked overnight
  • 32 cherries, pitted and cut in half
  • 6 egg yolks
  • ½ cup honey
  • 6 T. freshly squeezed lime juice
  • 1-1/4 cup cream of coconut milk, harvested from 2 cans full fat coconut milk - (you are harvesting the cream that rises to the top of canned coconut)
  • 1 teaspoon vanilla
Instructions
  1. Refrigerate the coconut milk overnight so that the cream can solidify and is cold when you make the ice cream.
  2. Soak 1 cup of raw cashews with ½ teaspoon sea salt overnight.
  3. Drain the liquid from the cashews and place in the refrigerator while preparing the other ingredients.
  4. Pit 32 cherries and cut them in half. My favorite device is the
  5. Progressive International GPC-5000 Cherry-It Multiple Cherry Pitter.
  6. Place the egg yolks, ½ cup honey and 6 tablespoons freshly squeezed lime juice into a small saucepan.
  7. Stirring constantly, heat until simmering and cook until the temperature rises to exactly 170°F.
  8. Remove from heat. Place in the freezer and stir every ten minutes until chilled.
  9. Remove the soaked cashews from the refrigerator and place in a powerful blender with 8 of the cherries. I used my Magic Bullet which worked great.
  10. Blend the mixture until the cashews are completely smooth. If using a regular blender you may need to stop and stir, and with the Magic Bullet I took the cup off and shook it, then blended for 30 seconds, several times.
  11. When the lime and egg mixture is completely chilled, pour into a bowl and add the coconut cream and the remaining cherries.
  12. Add in the vanilla and stir.
  13. Add in the cashew cream and cherry mixture and stir.
  14. Place in the ice cream maker and stir until thickened.
Notes
If you have an ice cream maker like mine, the Donvier Chillfast 1 Quart Ice Cream Maker, make sure the insert is in the freezer for at least 7 hours prior to making ice cream. I like to keep the insert in the freezer at all times so that I can make ice cream if the urge strikes. If you can have dairy products, feel free to substitute the coconut milk cream and cashews with yogurt made from cream or kefired cream.

Save

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Naturally Sweetened Treats.

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

Squash Pancakes

Squash Pancakes Video Tutorial

Squash Pancakes

One of my readers, “Desperate” asked if I could share a video or further explain how to make these squash pancakes. And so, here is a video tutorial for making squash pancakes (my original post is here). These include coconut milk [affiliate link], which I do not recall at the moment if coconut milk is allowed during Introduction, but I hope you will find these video tutorials helpful in preparing these pancakes. I've split the tutorial into three videos, so if you want to see how to make the batter, or cook the pancakes you can go directly to that section.

Part 1 of 3 – Making the batter

Part 2 of 3 – Cooking the Pancakes

There is an example in Part 2 of what happens if you try to flip the pancake too soon.

Part 3 of 3 is just a bunch of pancake making going on. About 13 minutes worth, which is 5 or 6 pancakes since each one takes about two minutes to cook.

Squash Pancakes

Place the squash (in the video tutorial I used pumpkin [affiliate link]), peanut butter, coconut milk, cinnamon and egg yolks (reserving the egg whites for later) in your blender (or you may use a stick blender). Blend until thoroughly mixed. I had to pulse a few times, stop the blender and mix the ingredients, pulse again and stop, in order to get everything blended up.

Use a mixer to beat the egg whites until they are stiff and hold a peak.

Begin heating a skillet or griddle medium heat. Place butter, lard or your favorite GAPS friendly fat into the skillet and let it get bubbly.

Fold the egg whites into the batter carefully.

When the skillet is hot, drop about two tablespoons of batter into the skillet (in the videos I used a 1/3 cup measurement which made a larger pancake. Using only two tablespoons will result in smaller pancakes which will be easier to flip if you are new to making these).

When making pancakes, I start with the stove at medium heat (my stove goes from 1 to 10, with 5 being right in the middle and I call that medium heat) and drop batter by the tablespoon. The first batch will help me know if I need to lower the heat, or lessen the amount of batter. By the third or fourth batch I had to lower the heat down to 3 and a half.

Two tablespoons of batter renders 3″ pancakes. In the videos I used 1/3 cup and the pancakes were 4″ to 5″ in diameter.

I hope this helps.

Squash Pancakes

This recipe shared at Fat Tuesday.

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

Coconut Milk Honey Pumpkin Custard

Coconut Milk Pumpkin Pie Custard

This recipe is based on the one I found here: Coconut Milk Custard. While the recipe on this site looks delicious, and I plan to try it one day, exactly as written, of course I had to go to tweaking. If you read my blog you'll know I have the dickens of a time following recipes exactly, but this time I had a secondary excuse: I wanted to use the butternut squash I'd defrosted which I blanched and froze earlier this year. And did you know that most pumpkin pie in the can is actually squash? Yes, it's true, well at least according to the site I linked. 🙂

In addition, I wanted to use this adorable Porcelain Ramekin Set that I found on clearance at Ross Dress for Dress several months ago.

 

Coconut Milk Honey Pumpkin Custard
The custards in the oven in their detox bath. 😉

I love pumpkin [affiliate link] pie, and since I was smack dab in the middle of the leptin reset during Thanksgiving and Christmas, there was no pumpkin pie for me. Oh, I could have cheated and went over on my carbohydrates (which in fact I did some days) but I decided not to include pumpkin pie. And so now that I'm finished with the initial eight weeks on the leptin reset and planning to go a little higher on my carbohydrates I decided it was the perfect time to make something custard.

I used all the ingredients in the linked recipe, changed a couple of amounts, and added some of my own:

Blend until frothy in your blender or with a stick blender.

This recipe makes just over 3 cups, so divide evenly into six glass oven safe dishes, or you could use an 8″ x 8″ baking dish. I actually used a scale and ended up with 4.5 ounces in each ramikin. Place these containers into a larger container, and fill the bigger container halfway with hot water. The water should be halfway up the sides of the baking dish(es).

Bake at 325°F for 45 minutes to one hour, when a knife inserted in the center come out clean. Some of these were done at 45 minutes, with the remainder getting done at various times up to a full hour.

If you are doing GAPS and have been limiting sweets, this will taste mildly sweet to you, as opposed to someone eating lots of sugar, this will not taste very sweet at all.

Make six delicious 1/2 cup servings.

By my calculations at myfitnesspal.com, each serving contains: 229 calories, 7 grams protein, 16 grams fat and 13 grams carbs.

Coconut Milk Honey Pumpkin Custard

This post was included at Monday Mania at The Healthy Home Economist.

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

5.0 from 1 reviews
Recipe: Coconut Milk [affiliate link] Pumpkin Pie Custard
Author: 
Recipe type: Holiday Dessert
Cuisine: American
Serves: 6
 
This pumpkin custard works perfectly as pumpkin pie as well.
Ingredients
  • 5 large eggs
  • 3 Tablespoons honey
  • 1 cup full fat coconut milk
  • 1 cup butternut squash, steamed
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ⅛ teaspoon cloves
  • ⅛ teaspoon ginger
  • ⅛ teaspoon allspice
Instructions
  1. Blend until frothy in your blender or with a stick blender.
  2. This recipe makes just over 3 cups, so divide evenly into six glass oven safe dishes, or you could use an 8? x 8? baking dish. I actually used a scale and ended up with 4.5 ounces in each ramekin. Place these containers into a larger container, and fill the bigger container halfway with hot water. The water should be halfway up the sides of the baking dish(es).
  3. Bake at 325°F for 45 minutes to one hour, when a knife inserted in the center come out clean. Some of these were done at 45 minutes, with the remainder getting done at various times up to a full hour.

 

Save

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Baker's Dozen Volume 2 Pumpkin Treats.

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

Chocolate Shake

Chocolate “Ice Cream” Shake (Dairy-Free)

 

This is one of my favorite chocolate indulgences…

Chocolate Shake

 

Over the years I have come up with many different variations of this treat and still it continues to satisfy my chocolate desires. What I love the most: When I find myself craving something I don't want to be eating – typically some kind of shake or frozen yogurt from a fast food joint – I remind myself I have frozen bananas in the freezer at home and can have one of these as soon as I get home, if I still want one.

Chocolate “Ice Cream” Shake

Place everything, except for the macadamia nuts [affiliate link] into your blender, I use my Magic Bullet (this is my Amazon affiliate link). Blend until completely mixed. If using the Magic Bullet [affiliate link] you may need to remove it from the motor base and shake the cup a few times to mix everything up. Add the macadamia nuts after thoroughly blended. I love the mouth feel of nuts in ice cream. This is a delicious substitute for ice cream, I would never miss ice cream ever again as long as I could have this.

Let me know if you get a chance to try it. 🙂  When you click on this image, my Amazon affiliate link will take you to Amazon to check out these gorgeous soda fountain glasses.

 

 

 

5.0 from 1 reviews
Recipe: Coconut Milk Chocolate Ice Cream Shake
Author: 
Recipe type: Dessert
 
Ingredients
  • 1 frozen banana, sliced into small pieces with a sharp knife
  • ½ cup coconut milk
  • 1 Tablespoon cocoa powder
  • 1 teaspoon vanilla
  • ¼ teaspoon cinnamon powder
  • 2 Tablespoons chunky peanut butter [affiliate link]
  • 3 crushed ice cubes
  • 1 egg yolk, optional
  • small handful of chopped macadamia nuts, optional
Instructions
  1. Place everything, except for the macadamia nuts into your blender,
  2. Blend until completely mixed.
  3. Add the macadamia nuts after thoroughly blended.

 

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.

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.

Squash and Peanut Butter Pancakes

Squash Pancakes GAPS Introduction Style

Squash and Peanut Butter Pancakes

UPDATE: I have put together a video tutorial on making these pancakes. Please go here to view Squash Pancakes Video Tutorial.

This recipe was inspired by Grain Free Foodies' Light and Fluffy Intro Diet Pancakes. I set out to make squash and peanut butter [affiliate link] pancakes, but then I realized I didn't have enough peanut butter. Well, I actually had some peanut butter on the shelf, but it had separated so I didn't want to spend the time to mix it, so I improvised with my ingredients.

Mix the squash, peanut butter and coconut milk together. Separate the eggs. Put the egg yolks in the first bowl of ingredients and the whites into a bowl of their own.

Mix the squash, peanut butter, coconut milk and eggs with a stick blender or whisk (I used a stick blender because my peanut butter was chunky). Use a mixer to beat the egg whites until they are stiff and hold a peak.

Begin heating a heavy skillet on medium heat. Place butter, lard or your favorite GAPS friendly fat into the skillet and let it get bubbly.

Fold the egg whites into the batter carefully.

When the skillet is hot, drop about two tablespoons of batter into the skillet.

When making pancakes, I start with the stove at medium heat (my stove goes from 1 to 10, with 5 being right in the middle and I call that medium heat) and drop batter by the tablespoon. The first batch will help me know if I need to lower the heat, or lessen the amount of batter. By the third or fourth batch I had the heat down to 3 and a half.

These pancakes were about 3 inches in diameter. The recipe made 30 small pancakes. I did not have mine  with honey [affiliate link], they were pretty tasty plain. I froze sixteen of them for later.


Recipe: Squash Pancakes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 30 small pancakes
 
Ingredients
  • 1 - ½ cups baked winter squash
  • ½ cup peanut butter
  • ½ cup coconut milk
  • 5 eggs, separated
  • 1 teaspoon cinnamon
Instructions
  1. Mix the squash, peanut butter and coconut milk together.
  2. Separate the eggs.
  3. Put the egg yolks in the first bowl of ingredients and the whites into a bowl of their own.
  4. Mix the squash, peanut butter, coconut milk and eggs with a stick blender or whisk (I used a stick blender because my peanut butter was chunky).
  5. Use a mixer to beat the egg whites until they are stiff and hold a peak.
  6. Begin heating a heavy skillet on medium heat.
  7. Place butter, lard or your favorite GAPS friendly fat into the skillet and let it get bubbly.
  8. Fold the egg whites into the batter carefully.
  9. When the skillet is hot, drop about two tablespoons of batter into the skillet.

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

Coconut Banana Smoothie

Banana Dream Smoothie

Coconut Banana Smoothie

I have been wanting to make the Whipped Banana from GAPSters, but I don't have that homogenizer thing they use on their juicer.

And my son, on the way home from work on late afternoon decided to stop by Dairy Queen to get my favorite Blizzard – the Turtle Pecan Cluster. He asked me if it would be too tempting if he got that one, and I told him I would be okay.

I was okay! It really helps if you know you can make something similar. I am not having chocolate, but I could have something cold and smooth and dreamy with walnuts [affiliate link], I told myself.

When I got home I froze the last banana. It was perfectly ripe, with brown spots. I mushed it up and froze it flattened so it would be easier to break up when I put it into my Magic Bullet.

I really need to start measuring, but smoothies are really for me at least, about throwing some stuff in and mixing it up and it always tastes delicious.

Banana Dream Smoothie

Carefully slice frozen banana into small chunks. Add egg yolk and coconut milk. Blend.

Garnish with cinnamon.

Serves 1

Ohhhhh… it was sooooo dreamy and creamy and delicious! I am not really eating a lot of fruit right now, but I think I'll buy bananas when they are on sale and freeze them individually to use for this smoothie when I want a cold dessert.

 

Recipe: Banana Dream Smoothie
Author: 
Recipe type: Smoothie
Prep time: 
Total time: 
Serves: 1 svg
 
A sweet and healthy frozen treat.
Ingredients
  • one frozen banana
  • one egg yolk, optional
  • coconut milk
  • pinch of cinnamon
Instructions
  1. Carefully slice frozen banana into small chunks.
  2. Add egg yolk and coconut milk.
  3. Blend.
  4. Garnish with cinnamon.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Coconut Milk Pumpkin Smoothie

Pumpkin Spice Coconut Smoothie (Dairy-Free)

Coconut Milk Pumpkin Smoothie

3/4 cup coconut milk [affiliate link]
4-5 tablespoons of butternut squash (did you know that MUCH of the
time,
pumpkin [affiliate link] pie in the can is ACTUALLY butternut squash? I found
that out recently, just google it!)
1 egg yolk
1 teaspoon homemade vanilla [affiliate link]
1 Clementine Cutie mandarin (look like tiny oranges) or 2-3 sections of orange
A couple of ice cubes
sprinkle of pumpkin pie spice

Blended in my Magic Bullet [affiliate link] and it had a very nice flavor to it. It actually tasted sweet enough. And satisfied my longing for something “pumpkin”. If I'd had any bananas, I probably would have added half of a banana, instead of the cutie.

Here is a neat page on why to grow and use butternut squash instead of pumpkin.

This recipe included at GAPS Friendly Friday #15 at The Liberated Kitchen.

Recipe: Pumpkin Coconut Smoothie
Author: 
Recipe type: Smoothie
 
Ingredients
  • ¾ cup coconut milk
  • 4-5 tablespoons of butternut squash
  • 1 egg yolk
  • 1 teaspoon homemade vanilla
  • 1 Clementine Cutie mandarin (look like tiny oranges) or 2-3 sections of orange
  • A couple of ice cubes
  • sprinkle of pumpkin pie spice
Instructions
  1. Put all ingredients together in a blender and blend until smooth.
  2. Serve with a smile.

 

Save

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Baker's Dozen Volume 2 Pumpkin Treats.

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