Tag Archives: eggs

Chocolate Cupcakes with Chocolate Buttercream Frosting

Chocolate Cupcakes with Chocolate Buttercream Frosting

Chocolate Cupcakes with Chocolate Buttercream Frosting

Too much dessert going on around here. I'm gaining weight and I'm not the least bit happy about it! I just keep getting all these fun doodads to use in the kitchen and coming up with so many fun creative recipes and can't help but want to test them out.

And here's the thing… it's abundantly clear to me that I'm feeling good when I'm churning out creations in the kitchen. So it's not all bad. I just have to use a little more discipline and utilize my Supreme Taste Testers more often (my awesome coworkers).

For this batch, I used the Cuisipro Cupcake Corer (Amazon Affiliate Link) create a hole in the top of the cupcake. It works great!!

Cupcake Corer by Cuisinart

Chocolate Cupcakes with Chocolate Buttercream Frosting

My husband is the chocolate lover in our home and he loved these.

Without further ado, here's the recipe.

Chocolate Cupcakes

  1. Preheat oven to 350°F. Be sure oven is preheated to the correct temperature.
  2. If you don’t have the silicone baking cups, grease the cupcake tins well and dust with coconut flour [affiliate link].
  3. If you do have the silicone baking cups, very lightly grease them with butter or coconut.
  4. In a large mixing bowl, combine eggs, banana, coconut oil [affiliate link], honey [affiliate link], cinnamon, vanilla [affiliate link] and baking soda.
  5. With an electric mixer, mix at low speed until all ingredients are fully incorporated.
  6. To measure the coconut flour, pack firmly into the cup measurement and use the back of a straight knife to level the flour even with the top edge of the measuring cup.
  7. To ensure there are no lumps, sift flour.
  8. Begin by adding half of the coconut flour into the ingredients. Blend until well mixed and allow to sit for 2 minutes. Add remaining coconut flour to achieve a thick batter. It’s better to add flour in small amounts until you find the correct texture than to compensate by adding more liquids and fats.
  9. Allow to sit for 2 minutes to allow the coconut flour to absorb liquids. The batter for this loaf will be somewhat thick, but still easy to mix with a spoon.
  10. Spoon batter immediately into cupcake tin.
  11. Place in a preheated oven. Bake 35 minutes.
  12. Cupcakes will feel firm to the touch when done.

Chocolate Buttercream Frosting (makes about 2-1/2 cups, perfect for one batch of cupcakes)

  • 1 egg + 1 egg yolk at room temperature
  • 6 tablespoons honey*
  • 1/2 pound unsalted butter at room temperature
  • 1 tablespoon vanilla
  • 6 tablespoons cocoa powder
  1. Remove butter from wrappers and place in a bowl nearby so it’s ready for when you need it. Have a spoon handy as well.
  2. Beat eggs and yolks until they are forming soft peaks (this is best accomplished by using a stand mixer. While the eggs are beating, heat honey to 240°F in a heavy bottomed saucepan over medium heat. Try to use a pan that has a lip on the edge as I find that easier to hold in place while pouring the honey slowly into the eggs.
  3. I also like to use a digital thermometer that has a probe. I set it to sound an alarm at 238°F so that I can attend to it and watch for it to reach 240°F so I can take the pan off the burner immediately.
  4. With mixer on medium high setting, dribble the honey down the edge (now you’ll see why the pan with the lip comes in handy) of the mixer bowl. The reason you want to dribble the honey on the edge of the bowl is because it will cool just slightly which will keep the eggs from curdling. The eggs will be slightly cooked from the hot honey but not enough to pasteurize them so if you are worried about raw eggs, be sure to use eggs from a farmer you trust.
  5. Once all the honey is dribbled into the mixture, continue to beat until the egg and honey has cooled to room temperature.
  6. With the mixer on a medium setting, add butter one spoonful (about two tablespoons) at a time.
  7. The mixture will turn soupy, but just keep adding butter in one spoonful at a time and as you near the last spoonfuls the mixture will emulsify into buttercream frosting!
  8. Add vanilla and mix well. Add the cocoa powder, mix well. Once the cupcakes have completely cooled, use take a sharp knife and cut a circle in the middle of the cupcake (or use the Cuisipro Cupcake Corer [Amazon Affiliate Link]). Use the tip of the knife to dig out the center, leaving the bottom of the cupcake intact. Pipe frosting into the center of the cupcake, then decorate the top of the cupcake.
  9. Crumble the cupcake inserts and sprinkle over the top of the piped on frosting for decoration!

The frosting will be enough for one dozen cupcakes.

FYI, regarding the frosting, I recently invested in these disposable pastry bags (Amazon Affiliate Link) (I know, I know… disposable? But my “permanent” frosting bag is so hard to clean, seems to have mold in the crease where it's sewn together and I decided this box would last me practically forever so I went for it.).

The really cool thing is you can just drop your tip into the bag and it fits totally snug. Much better than using a sandwich bag, which is what I was doing.

I also used Ateco #828 Star Pastry Decorating Tip (Amazon Affiliate Link to pipe the frosting into the core of the cupcake, and then piped seven flowers on top, six around the edges and one in the center.

Did you enter for your chance to win one of the sets of the silicone cupcake liners and a copy of my e-book Baking with Coconut Flour? In progress now until November 22nd, 2014.

Silicone Cupcake Liners

Did you miss the Pumpkin Spice Cupcakes with the Pumpkin Spice Buttercream Frosting?

Pumpkin Spice Cupcakes

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.

Rainbow Scrambled Eggs

Rainbow Scrambled Eggs

Rainbow Scrambled Eggs

One of my favorite ways to stretch eggs [affiliate link] is to add plenty of vegetables. Luckily for me, this is one of my son's favorite breakfasts. For him, it's all about volume. If the plate looks nice and full, he's happy. If I've just scrambled two eggs, he is not amused. 😉

When I make this breakfast for Matthew, I always make enough for me, otherwise I'm sneaking spoonfuls before I hand him his plate. And once again, if he happens to catch me, he is not amused.

Don't get me wrong, Matthew's a really mellow guy. He rarely gets upset, but he and I go round and round every so often about the amount of food he would like to eat.

These eggs are quick to put together and very filling, especially with bacon or sausage served on the side and you've got to admit they are very colorful and pretty.

Rainbow Scrambled Eggs

Serves 2 or 3

  • 1 tablespoon butter or bacon grease
  • 1/2 small red onion, diced
  • 1 cup of coarse diced bell pepper (the more colors, the better)
  • 4-6 mushrooms, coarsely diced
  • 1/2 jalapeno pepper, minced (optional)
  • 6 eggs

Melt butter or bacon grease in a small skillet.

Dice onion and add to the pan. Stir occasionally so it doesn't burn. Begin dicing the bell pepper, add to the onion. Stir.

Dice the mushroom and add to the pan. Add more butter or bacon grease, if desired.

Add the jalapeno pepper, if desired. Please be careful when working with jalapeno peppers, consider wearing gloves for protection.

Allow the vegetables to cook for five minutes once you have them all in the pan.

Scramble the eggs using a whisk.

Add the eggs to the pan and allow to sit for 5 seconds. Begin scraping the pan with a spoon and continue scraping and stirring until the eggs are done.

5.0 from 1 reviews
Rainbow Scrambled Eggs
Author: 
Recipe type: Breakfast
Cuisine: American
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 1 tablespoon butter or bacon grease
  • ½ small red onion, diced
  • 1 cup of coarse diced bell pepper (the more colors, the better)
  • 4-6 mushrooms, coarsely diced
  • ½ jalapeno pepper, minced (optional)
  • 6 eggs
Instructions
  1. Melt butter or bacon grease in a small skillet.
  2. Dice onion and add to the pan. Stir occasionally so it doesn't burn. Begin dicing the bell pepper, add to the onion. Stir.
  3. Dice the mushroom and add to the pan. Add more butter or bacon grease, if desired.
  4. Add the jalapeno pepper, if desired. Please be careful when working with jalapeno peppers, consider wearing gloves for protection.
  5. Allow the vegetables to cook for five minutes once you have them all in the pan.
  6. Scramble the eggs using a whisk.
  7. Add the eggs to the pan and allow to sit for 5 seconds. Begin scraping the pan with a spoon and continue scraping and stirring until the eggs are done.

 
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.

Werewolf Fingers

Werewolf Fingers Halloween Cookies GAPS Friendly

Werewolf Fingers

I found this simple recipe at my friend Crystal's blog and with one easy substitution (raw honey [affiliate link] instead of sugar) instead of Witch's Fingers, we have GAPS Friendly Werewolf Fingers.

Werewolf Fingers

Preheat oven to 350°F.

Scramble the egg until thoroughly blended. I like to use my Magic Bullet Blender.

Mix the egg with the honey.

Mix in the peanut butter with a spoon. As you mix the ingredients together they will coagulate and thicken. The resulting dough will be pliable and easy to work with.

Remove rings and watches, and children wash your hands using the proper technique! (At 32 seconds into the video as Matthew demonstrates the cherry pitter).

Divide the dough into 10 or 12 sections.

Roll each section into a log about 3 inches long.

Place on a greased cookie sheet and complete the finger there.

Flatten and round the ends. Place a sliced almond at the tip for the fingernail.

Take a spoon and indent the knuckles.

Bake for 12-15 minutes until firm to the touch and the bottom is browned.

Carefully remove the fingers with a spatula to a cooling rack.

This recipe was included at Fat Tuesday.

Werewolf Fingers

4.0 from 1 reviews
Werewolf Fingers Halloween Cookies GAPS Friendly
Author: 
Recipe type: Halloween Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
These fingers look really creepy.
Ingredients
  • 1 cup smooth peanut butter
  • ¼ cup raw honey
  • 1 large whole egg
  • Sliced almonds (for the fingernails)
Instructions
  1. Preheat oven to 350°F.
  2. Scramble the egg until thoroughly blended.
  3. Mix the egg with the honey.
  4. Mix in the peanut butter with a spoon. As you mix the ingredients together they will coagulate and thicken. The resulting dough will be pliable and easy to work with.
  5. Remove rings and watches, and children wash your hands.
  6. Divide the dough into 10 or 12 sections.
  7. Roll each section into a log about 3 inches long.
  8. Place on a greased cookie sheet and complete the finger there.
  9. Flatten and round the ends. Place a sliced almond at the tip for the fingernail.
  10. Take a spoon and indent the knuckles.
  11. Bake for 12-15 minutes until firm to the touch and the bottom is browned.
  12. Carefully remove the fingers with a spatula to a cooling rack.

 

 

 

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.

Strawberry Shortcake Medallion Coconut Cookies

Strawberry Shortcake Medallions Coconut Flour Cookies Dairy Free

Strawberry Shortcake Medallion Coconut Cookies

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

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

This from The Daily Green:

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

Strawberry Shortcake Medallions Coconut Flour Cookies Dairy Free

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

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

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

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

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

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

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

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

Strawberry Shortcake Medallion Coconut Cookies

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

Save

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Mastering the Art of Baking With Coconut Flour.

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

Apple Pie Medallions Coconut Cookies

Apple Pie Medallions Coconut Cookies – Dairy Free

Apple Pie Medallions Coconut Cookies

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

Apple Pie Medallions Coconut Cookies

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

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

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

Add the sauteed apples to the batter and mix.

Preheat oven to 325°F.

Drop by measured tablespoons onto a greased cookie sheet.

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

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

Yields: 30 cookies

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

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

Diced Apples

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

My New Measuring Scoops

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

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

1 cup diced apples

Sauteed Apples

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

Cookie Batter with Diced Apples

Raw Apple Pie Cookie Dough

Apple Pie Medallions Coconut Cookies

 

 

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

Save

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Mastering the Art of Baking With Coconut Flour.

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

Slice of Chard and Onion Quiche

Chard and Onion Quiche

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

Slice of Chard and Onion Quiche

Chard and Onion Quiche

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

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

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

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

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.

One slice of Shepherd's Pie

Shepherd’s Pie GAPS Legal, Dairy-Free, No Potatoes

One slice of Shepherd's Pie

This Shepherd's Pie tastes very much like the comfort food of my childhood, yet is GAPS legal since it contains no potatoes. It is also dairy-free, feel free to top with some GAPS legal cheese if you so desire.

Shepherd's Pie GAPS Legal, Dairy-Free, No Potatoes

Begin steaming the cauliflower, it will take about 20 minutes to become fork tender. Be sure to steam the cauliflower well above the level of the water. This is very important as you do not want the cauliflower to be waterlogged.

Melt 2 Tablespoons fat in a skillet. Add in onion and saute for 2-3 minutes. Add ground beef and crushed garlic. Add in green onions. Cook the ground beef until it is completely done and minced into small pieces. Add salt and pepper. If there is excess fat, drain and reserve for later use.

While the ground beef is cooking, cook green beans until tender. Chop in pieces 1/2″ to 1-1/2″ in length.

When tender, remove the cauliflower and place in a food processor. Add in four tablespoons of fat – you may use the fat leftover from the hamburger, or other healthy fat and process until smooth. Add in two eggs and blend thoroughly.

Preheat oven to 350°F. Grease a 9×12 casserole dish.

Remove one cup of the blended cauliflower and egg mixture, beat the last egg and mix into the 1 cup of cauliflower.

Spread this one cup of cauliflower on the bottom of the casserole dish. Spread on top of this the hamburger, layer on the green beans. Finally drop blobs of the cauliflower and egg mixture to the top and spread around carefully until the top is completely covered.

Bake for 30 minutes. You will find a printable recipe at the bottom.

Also, stay tuned for a surprise use for this recipe if you have any leftovers. 🙂

Bottom Layer of the Shepherd's Pie

Next Layer of the Shepherd's Pie

Next Layer of the Shepherd's Pie

Next Layer of the Shepherd's Pie

Next Layer of the Shepherd's Pie

Top Layer of the Shepherd's Pie

Top Layer of the Shepherd's Pie

Shepherd's Pie Before Going Into the Oven

Shepherd's Pie

Shepherd's Pie

Recipe: Shepherd's Pie GAPS Legal Dairy Free No Potatoes
Author: 
Recipe type: Main Dish, Hearty Meal
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Shepherd's Pie tastes very much like the comfort food of my childhood, yet is GAPS legal since it contains no potatoes. It is also dairy-free, feel free to top with some GAPS legal cheese if you so desire.
Ingredients
  • 6 Tablespoons of your favorite healthy fat, divided use
  • ½ cup onion, chopped
  • 1-1/2 pounds ground beef
  • 3 cloves garlic, crushed
  • 1 teaspoon salt
  • ½ t. pepper
  • 3 green onions, sliced, optional
  • 4 cups (about 2 heads) cauliflower
  • 4 cups green beans, ½" to 1-1/2" in length
  • 3 eggs
Instructions
  1. Begin steaming the cauliflower, it will take about 20 minutes to become fork tender. Be sure to steam the cauliflower well above the level of the water. This is very important as you do not want the cauliflower to be waterlogged.
  2. Melt 2 Tablespoons fat in a skillet.
  3. Add in onion and saute for 2-3 minutes.
  4. Add ground beef and crushed garlic.
  5. Add in green onions. Cook the ground beef until it is completely done and minced into small pieces.
  6. Add salt and pepper.
  7. If there is excess fat, drain and reserve for later use.
  8. While the ground beef is cooking, cook green beans until tender.
  9. When done, remove the cauliflower from the pan and allow to cool about 5 minutes.
  10. While still hot, place in a food processor.
  11. Add in four tablespoons of fat - you may use the fat leftover from the hamburger, or other healthy fat and process until smooth.
  12. Add in two eggs and blend thoroughly.
  13. Preheat oven to 350°F.
  14. Liberally grease a 9x12 casserole dish.
  15. Remove one cup of the blended cauliflower and egg mixture, beat the last egg and mix into the 1 cup of cauliflower.
  16. Spread this one cup of cauliflower on the bottom of the casserole dish. Ladle on the hamburger, layer on the green beans. Finally drop blobs of the cauliflower and egg mixture on top and spread around carefully until the top is completely covered.
  17. Bake for 30 minutes.

Save
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 SoupsI

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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.