Tag Archives: eggs

Gluten Free and Grain Free Pretzels

Pretzels Gluten-Free and Grain-Free

Gluten Free and Grain Free Pretzels

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

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

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

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

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

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

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

Pretzel Dough About the Size of a Pen

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

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

Pretzel Specifications

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

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

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

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

Return to the oven for 5 minutes.

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

This post was included at Fat Tuesday.

 

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

 

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

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

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.

Fresh Brown Eggs

Perfect Scrambled Eggs – How to Make Them

It is super simple to make perfectly scrambled eggs [affiliate link]. There are just a few little secrets you want to follow and you'll have soft, fluffy eggs every time.

Fresh Brown Eggs

Start with some fresh brown eggs… ideally from your girls out in the yard…

Rhode Island Red hens

Crack the eggs into a bowl.

Three Farm Fresh Eggs

Scramble using a whisk. Or you may use a hand mixer, an immersion blender or your Magic Bullet.

I have all these kitchen helpers, but this morning I chose to use my whisk. Did you know that whisking back and forth works just as well as going round and round?

Eggs Scrambled

For each egg, add one teaspoon of butter to a clean skillet. You may also use bacon grease, coconut oil [affiliate link] or any other healthy fat (but not olive oil as it should not be heated). Also, I point out that the skillet should be clean because while cooking eggs in a skillet in which you previously prepared bacon will be delicious, you may find the eggs will brown from the drippings left in the skillet.

For three eggs I added one tablespoon of butter and heated on medium heat until the butter was hot and bubbling.

Butter Heated in Skillet Until Bubbling

Don't wait too long or the butter will start to brown or burn. Pour in the scrambled eggs and immediately using a spatula begin to scrape the eggs from the bottom of the skillet in long strokes. Do this continuously, scraping and turning the eggs until they are completely done.

Once done, remove from the skillet immediately. If you spoon the eggs back into the bowl in which you scrambled them, the small amount of raw egg left in the bowl will be cooked with the heat of the just scrambled eggs.

Perfectly Scrambled Eggs

Your pan should look similar to this when the eggs are removed. Put water into the skillet immediately to facilitate the cleaning process.

The Skillet After Making the Scrambled Eggs

And there you have it, beautiful, fluffy scrambled eggs.

Perfectly Scrambled Eggs and Bacon

Please leave me a comment and let me know, how do you like YOUR eggs?

 

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.

Scrambled Eggs, Heavy on the Ham

Scrambled Eggs, Heavy on the Ham

Several mornings each week my husband makes my breakfast. He knows I'm eating 50 grams of protein so he will sometimes grill me some chicken or a steak. Sometimes I'm on my own, and this is one of my quick, easy to prepare big protein breakfasts.

Serves 1.

Scrambled Eggs [affiliate link], Heavy on the Ham

  • 1-2 Tablespoons butter or your favorite healthy fat
  • 2 Tablespoons red bell pepper, diced
  • 1 green onion, sliced thin
  • 1 Tablespoon white onion, diced
  • 6 ounces ham
  • 3 large eggs

Turn your burner to medium heat and add the butter to your skillet. Heat until bubbly, add the bell pepper, onions [affiliate link] and green onions. Saute until tender, about ten minutes. Stir frequently as the green onion will burn easily. Dice the ham into cubes and add to the skillet. Stir and mix to heat thoroughly, about 3 minutes. Scramble the eggs and add to the skillet. Allow to set about 30 seconds, and stir. Continue scraping the skillet and stirring frequently to avoid browning the eggs.

Scrambled Eggs, Heavy on the Ham

 

Recipe: Scrambled Eggs, Heavy on the Ham
Author: 
Recipe type: Breakfast
 
Ingredients
  • 1-2 Tablespoons butter or your favorite healthy fat
  • 2 Tablespoons red bell pepper, diced
  • 1 green onion, sliced thin
  • 1 Tablespoon white onion, diced
  • 6 ounces ham
  • 3 large eggs
Instructions
  1. Turn your burner to medium heat and add the butter to your skillet.
  2. Heat until bubbly, add the bell pepper, onions and green onions.
  3. Saute until tender, about ten minutes.
  4. Stir frequently as the green onion will burn easily.
  5. Dice the ham into cubes and add to the skillet.
  6. Stir and mix to heat thoroughly, about 3 minutes.
  7. Scramble the eggs and add to the skillet.
  8. Allow to set about 30 seconds, and stir.
  9. Continue scraping the skillet and stirring frequently to avoid browning the eggs.

 

 

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.

Ham Tacos

Ham Wrap Breakfast Tacos or hors d’oeuvres

This morning I had five pieces of nitrates-free bacon, 8 slices of nitrates-free ham, one avocado and three eggs [affiliate link]. That just about got me up to my 50 grams protein to continue on my Big *Ahem* Breakfast on the leptin reset.

As I sat down to eat and looked at my plate, I had an inspiration. I went to the kitchen and made these little “tacos”. I offered one to my husband, he thought they were delicious. I thought they were delicious, too! I think these would also work great as hors d'oeuvres.

Ham Wrap Breakfast Tacos or hors d'oeuvres

  • 8 slices nitrates-free bacon, circle-shaped slices
  • 4 slices bacon
  • 1 avocado
  • 2 eggs
  • salsa, optional

Slice the slices of bacon in half, fry until crisp. Lightly saute the ham circles in the bacon grease. Scramble the eggs and fry in the bacon grease. Mash the avocado and salt to taste.

Lay one piece of ham on the plate, then a slice of bacon, next a spoonful of eggs and finally a dollop of mashed avocado on top.

The finished touch would be a drop or two of salsa. One of my favorites is Herdez Herdez Casera Salsa which contains only these ingredients: Tomatoes, onions [affiliate link], serrano peppers, salt, cilantro.

Ham Tacos

 

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.

Blackberry Shortcake

Blackberry Shortcake A New Spin on Strawberry Shortcake

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

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

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

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

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

Batter in the miniature cake tins

Finished Shortcakes!

Blackberry Shortcake

Makes four miniature shortcakes.

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

Blackberry Syrup

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

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

Whipped Coconut Cream

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

Building the Shortcakes

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

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

Blackberry Shortcake

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

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

 

 

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

Homemade Mayonnaise

My Favorite Homemade Mayonnaise

 

Homemade MayonnaiseThis is my favorite and most successful mayonnaise recipe. It is based on the recipe I found at Nourished and Nurtured. I followed her recipe almost exactly but I used different oils and omitted the whey.

  1. Place the ingredients into a jar that will hold about 3 cups.
  2. Add the ingredients to the container in the order shown.
  3. Place the business end of your immersion blender into the ingredients down at the bottom of the jar.
  4. Pulse and stop. Pulse and stop. Keep pulsing slowly as you are moving the immersion blender to the top of the jar.
  5. Once the mayonnaise has emulsified you can blend steadily and move the stick blender up and down to continue thickening the mayonnaise.

We love this mayonnaise! My favorite way to use it is in this Chicken Salad.

Here are some suggestions from Viet World Kitchen on how to fix broken mayonnaise:

1. Whisk 1 or 2 egg yolks in a small bowl and set aside. Then, put the broken mayonnaise in another bowl and start whisking it. Now add the egg yolk in a very steady, slow stream. Egg yolk, according to food scientist Shirley Corriher in Cookwise, is a fabulous emulsifier and stabilizer. Hopefully, the yolk will bring the mayonnaise into the thick realm. (Another method suggests 1 egg yolk and a little vinegar, say 1/4 teaspoon, then work that into the broken mayonnaise.)

2. Whisk 1 teaspoon of mustard and 1 teaspoon of the broken mayonnaise together and then, slowly whisk the broken mayonnaise into that mixture.

3. One suggestion for broken mayonnaise that’s NOT pure liquid is this: whisk in 1 teaspoon of hot water at a time.

Recipe: My Favorite Homemade Mayonnaise
Author: 
Recipe type: Condiment
 
Ingredients
  • 2 cups "good" oils (currently the combination I use is: 1 cup avocado oil, ½ cup liquid coconut oil, ½ cup olive oil)
  • 2 whole eggs
  • 1 egg yolk
  • 2 teaspoons Dijon mustard (or regular yellow mustard)
  • 3 T. lemon juice (or apple cider vinegar or lime juice)
  • ½ teaspoon sea salt
  • pinch freshly ground pepper
Instructions
  1. Place the ingredients into a jar that will hold about 3 cups.
  2. Add the ingredients in the order listed.
  3. Place your immersion blender into the ingredients down to the bottom of the jar.
  4. Pulse and stop.
  5. Pulse and stop.
  6. Keep pulsing slowly as you are moving the immersion blender to the top of the jar.
  7. Once the mayonnaise has emulsified you can blend steadily and move the stick blender up and down to continue thickening the mayonnaise.

 
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.

 
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Mushroom Eggs

Before GAPS I preferred to add some kind of carbohydrate to eggs [affiliate link], like brown rice or potatoes.

However, since GAPS I'm finding I love scrambled eggs mixed with vegetables. Zucchini Eggs was one of my first favorites, and I love having leftover steamed veggies on hand because eggs mixed with veggies are a “fast food” when it comes to eating GAPS.

  • 8 fresh mushrooms, sliced
  • 1/2 cup of steamed cauliflower
  • 2 eggs
  • 2 Tablespoons butter

Place butter (or ghee, coconut oil [affiliate link], or your preferred traditional fat) into your skillet over medium heat. While the butter is melting, rinse any debris off your mushrooms and slice. Add to the skillet once the butter is bubbling. Stir frequently and cook until the mushrooms turn color. Chop the cauliflower into small pieces and add. While the cauliflower is warming, scramble the eggs. Add the eggs to the skillet and stir and scrape the pan constantly (this will keep the eggs from browning, which I dislike fervently).

Once the eggs are solid, turn off the heat and begin transferring from the skillet to your plate (again to avoid browning of the eggs).

Salt to taste. Serves one.

I really love mushrooms, but I know they are expensive. You could easily double, triple or quadruple this recipe with the same number of mushrooms, depending on how much your diners enjoy mushrooms. I would add more cauliflower in increments of 1/4 cup. So if you were doubling the recipe, I'd say 4 eggs and 3/4 cup cauliflower. If you were tripling, I'd say 6 eggs and 1 cup cauliflower. If you were quadrupling, 8 eggs and 1 1/4 cup cauliflower.

Enjoy!

Recipe: Mushroom Eggs
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1 svg
 
Ingredients
  • 8 fresh mushrooms, sliced
  • ½ cup of steamed cauliflower
  • 2 eggs
  • 2 Tablespoons butter
Instructions
  1. Place butter (or ghee, coconut oil, or your preferred traditional fat) into your skillet over medium heat.
  2. While the butter is melting, rinse any debris off your mushrooms and slice.
  3. Add to the skillet once the butter is bubbling.
  4. Stir frequently and cook until the mushrooms turn color.
  5. Chop the cauliflower into small pieces and add.
  6. While the cauliflower is warming, scramble the eggs.
  7. Add the eggs to the skillet and stir and scrape the pan constantly (this will keep the eggs from browning, which I dislike fervently).
  8. Once the eggs are solid, turn off the heat and begin transferring from the skillet to your plate (again to avoid browning of the eggs).
  9. Salt to taste. Serves one.

 
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.