Tag Archives: coconut oil

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/

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

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

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

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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.

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.

Make Your Own GAPS Legal Chocolate Hearts

Make Your Own Chocolate – GAPS Friendly!

Make Your Own GAPS Legal Chocolate Hearts

I've tended to prefer vanilla [affiliate link] over chocolate most of my life, but I do enjoy having chocolate on occasion. A few months ago I ordered some food grade Cocoa Butter from Mountain Rose Herbs with the intention of using it mixed with virgin coconut oil [affiliate link] as a massage oil. I mixed equal parts and placed it in a small canning jar on my nightstand beside my bed.

But the cocoa butter smelled so delicious, and like chocolate (uh, it's cocoa butter silly) and one night when I woke up I remembered reading on the GAPS help list that eating something fatty can help one get back to sleep. I thought I'd try it and end up eating the mixture by the spoonful. Usually I have to get up and try to find something to eat with hopes of getting back to sleep quickly, but this worked out wonderfully. Delicious and quick.

I told my mom how yummy it was, and she decided to order some for herself. She was wondering how to use it and I don't even remember how I decided to start looking to see how chocolate is made but I found it is very simple and made with cocoa butter and coconut oil! I found a really simple recipe and I'll share my version with you, it is so super simple. Just takes three equal parts of cocoa butter, coconut oil and cocoa powder [affiliate link]. For example:

  • 3 Tablespoons cocoa butter
  • 3 Tablespoons coconut oil
  • 3 Tablespoons cocoa powder
  • 2 Tablespoons honey [affiliate link]

You may want to use less honey, this was pretty sweet.

Melt the cocoa butter and coconut oil over a double boiler, then mix in cocoa powder and honey. Place the mixture into your Magic Bullet [affiliate link], or use an immersion blender for about thirty seconds.

I've tried this chocolate poured over walnuts [affiliate link], poured over pecans [affiliate link], molded into hearts and poured over bacon and coconut.

Now before you say, “But Dr. Natasha has cocoa powder on the foods to avoid list!” hold on, she has an update in her FAQs which says this:

When can cocoa or cocao be introduced?

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

CHOCOLATE AND WALNUTS

For the walnut variety, use equal parts walnuts. Grease a plate, pour the warm mixture on the plate and refrigerate for an hour, or freeze for half an hour. I poured mine over equal parts walnuts. Pour onto a buttered plate and refrigerate for one hour, or in the freezer for half an hour.

Honey Sweetened GAPS Legal Chocolate

CHOCOLATE OVER PECANS (Kind of like turtles, but without the caramel – go here for a recipe for GAPS legal caramel!)

For the pecans, I greased a piece of freezer paper (I couldn't find my parchment paper!) put four pecans down and drizzled chocolate on top. I used this special funnel which allows me to stop and start the flow easily:

  Chocolate Turtles

BITE SIZED CHOCOLATE HEARTS

And now the chocolate hearts. I used this mold to form them:

Bite Size GAPS Legal Chocolate Hearts

Be sure to wash and dry the mold before using for the first time. Grease the mold with coconut oil before pouring the chocolate into each heart. Place in the freezer for at least an hour or longer. When the hearts are frozen solid you will be able to push lightly on the edge with your thumb and they will pop right out.

 

BACON HAYSTACKS

And then I had an idea to make something else that I thought would be really yummy… I call them Bacon Haystacks.

Chocolate Bacon Honey Coconut Haystacks

Okay, so for these babies here is what I used to make six of them.

  • 1 tablespoon bacon grease
  • 1 tablespoon cocoa butter
  • 1 tablespoon cocoa powder
  • 3 slices nitrate-free bacon, chopped
  • 2 heaping tablespoons coconut flakes [affiliate link]
  • 1 teaspoon honey or sweeten to taste

Melt the cocoa butter and bacon grease over a double boiler, mix in cocoa powder and honey with a whisk. Stir in bacon pieces and coconut flakes. Mound onto a buttered plate and refrigerate for an hour, or place in the freezer for half an hour.

I lightly sweetened these and they had a good taste to them. Not to sweet and the bacon flavor stood out.

You'll have to let me know if you try any of these.

Recipe: Make Your Own Chocolate - GAPS Friendly!
Author: 
Recipe type: Candy
 
Ingredients
  • 3 Tablespoons cocoa butter
  • 3 Tablespoons coconut oil
  • 3 Tablespoons cocoa powder
  • 2 Tablespoons honey
  • 3 tbsp alnuts or 3 tbsp Pecans
  • Bacon Haystacks
  • 1 tablespoon bacon grease
  • 1 tablespoon cocoa butter
  • 1 tablespoon cocoa powder
  • 3 slices nitrate-free bacon, chopped
  • 2 heaping tablespoons coconut flakes
  • 1 teaspoon honey or sweeten to taste
Instructions
  1. Melt the cocoa butter and coconut oil over a double boiler, then mix in cocoa powder and honey. Place the mixture into your Magic Bullet, or use an immersion blender for about thirty seconds.
  2. For the walnut variety, use equal parts walnuts.
  3. Grease a plate, pour the warm mixture on the plate and refrigerate for an hour, or freeze for half an hour. I poured mine over equal parts walnuts.
  4. Pour onto a buttered plate and refrigerate for one hour, or in the freezer for half an hour.
  5. For the pecans, I greased a piece of freezer paper (I couldn't find my parchment paper!) put four pecans down and drizzled chocolate on top.
  6. Bacon Haystacks
  7. Melt the cocoa butter and bacon grease over a double boiler, mix in cocoa powder and honey with a whisk.
  8. Stir in bacon pieces and coconut flakes.
  9. Mound onto a buttered plate and refrigerate for an hour, or place in the freezer for half an hour.

 

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

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

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.

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.

Carrots Dressed up with Pumpkin Pie Spice

Pumpkin Pie Carrots
Pumpkin [affiliate link] Pie Carrots

The other night I was fixing dinner. We were having grilled pork chops, a salad with half a head of iceberg lettuce and a head of red romaine lettuce fresh from my garden. I wanted to fix a quick vegetable so I looked in the freezer. Hubby had bought three pounds of frozen carrots.

I love fresh steamed carrots, but I don't really carrots that have been frozen. They are kind of wilty and blah-tasting.

I was inspired to try and make them taste better, and here's what I came up with.

Recipe: Pumpkin Pie Carrots
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
Instructions
  1. Melt the coconut oil in a heavy cast iron skillet, rinse the carrots in warm water, drain and add to the coconut oil.
  2. Heat at medium-low heat for 5-8 minutes until carrots are heated.
  3. Lower the heat just a bit.
  4. Grate fresh ginger on a Microplane Grater and add to the carrots.
  5. Stir well.
  6. Add a pinch of cinnamon, 2 teaspoons honey, light sprinkle of sea salt.
  7. Taste and add more cinnamon or honey to your liking.
  8. Serve warm.

  • 1 pound frozen carrots
  • 2 tablespoons virgin coconut oil
  • 1/4 teaspoon grated fresh ginger
  • pinch of cinnamon
  • 2 teaspoons honey
  • light sprinkle sea salt
  • ghee, optional

Melt the coconut oil in a heavy cast iron skillet, rinse the carrots in warm water, drain and add to the coconut oil. Heat at medium-low heat for 5-8 minutes until carrots are heated. Lower the heat just a bit.

Grate fresh ginger on a Microplane Grater and add to the carrots. Stir well. Add a pinch of cinnamon, 2 teaspoons honey, light sprinkle of sea salt.

Taste and add more cinnamon or honey to your liking. Serve warm.

These carrots taste like pumpkin pie. I had to stop myself from eating the entire pound.

That probably means they are too carb-y for me. 🙂

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy 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.