Tag Archives: honey

Spiced Caramel Dip & Topping

Spiced Caramel Sauce (Honey Sweetened, Dairy-Free)

Spiced Caramel Dip & Topping

Yesterday I took the Deep Dish Apple Cranberry Pecan Pie to work for our potluck / Secret Santa / Christmas / holiday party. There was just one little problem. It looked too plain. It was beautiful in its own “real food” way, but I knew the top needed to be dressed up, otherwise I'd be bringing most of the pie home myself.

Deep Dish Apple Cranberry Pecan Pie

I decided that something was going to be pecans [affiliate link] and caramel. Spiced caramel, to be exact.

Deep Dish Apple Cranberry Pecan Pie with Spiced Caramel ToppingSpiced Caraamel Topping

So I went looking on the Internet for some “real food” honey [affiliate link] sweetened caramel. For reference, here are the two I found. My recipe is slightly different than each of these, plus I added in some mulled cider-type spices.

Spiced Caramel Dip & Topping

  1. Mix honey, coconut milk and butter in a small heavy bottomed pan. It really helps to have a thermometer for this recipe so that you know when you should take it off the heat.
  2. Bring to a boil and lower heat to simmer until you reach 245°F to 250°F which is the firm ball stage (candy making verbage). This will take at least 25 minutes.
  3. Remove from heat and allow it to cool before adding the other ingredients. You can speed up the cooling process by placing the bottom of the pan in an ice water bath. Remove as it thickens and stir, then place in the ice water to cool further.
  4. Once the syrup has cooled slightly and has begun to thicken, add the vanilla and spices and mix thoroughly.

Use for dipping apples, making candy, topping ice cream, inside of layers of cake, or on top of pie.

Deep Dish Apple Cranberry Pecan Pie with Spiced Caramel Topping

Spiced Caramel Dip & Topping
Author: 
Recipe type: Dessert
 
Caramel topping with mulled cider spices. Delicious for dipping apples, drizzling on ice cream or on top of my Deep Dish Apple Cranberry Pecan Pie.
Ingredients
  • ½ cup honey
  • ½ cup full fat coconut milk (preferably the cream, harvested from the top layer)
  • 2 tablespoons butter
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon vanilla
Instructions
  1. Mix honey, coconut milk and butter in a small heavy bottomed pan. It really helps to have a thermometer for this recipe so that you know when you should take it off the heat.
  2. Bring to a boil and lower heat to simmer until you reach 245°F to 250°F which is the firm ball stage (candy making verbage). This will take at least 25 minutes.
  3. Remove from heat and allow it to cool before adding the other ingredients. You can speed up the cooling process by placing the bottom of the pan in an ice water bath.
  4. Once the syrup has cooled slightly and has begun to thicken, add the vanilla and spices and mix thoroughly.

 
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.

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

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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.

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

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.

Cranberry Blossom Mini Cupcakes

Pink Blossom Mini Cupcakes

Pink Blossom CupcakesValentine's Day is right around the corner, and it's one of my favorite holidays. It didn't used to be, but after my husband and I were reunited I started to feel differently about the holiday. It just feels right to celebrate our romance. 🙂

This recipe is pink and cute. Mini cupcakes, slightly sweetened. If your palate has been GAPS for awhile you will find these plenty sweet. You could get by with doubling the honey [affiliate link] in the cupcake batter, but my non-GAPS son confirmed these were sweet enough.

Place 1/2 cup water in a pan with the thirty cranberries. Bring to a boil and simmer, mashing the cranberries once they get soft enough. Reduce until the mixture begins to thicken  and become like jam, this will take about 15-20 minutes. Mix in 1/8 cup of honey, bring to a simmer and allow to reduce again. You're looking for about 1/4 cup plus 1 tablespoon of “jam”.

Mix the almond flour, salt and baking soda together in one bowl. Scramble one whole egg, add the 1/4 cup of cranberry jam. If you have less than 1/4 cup, hold back 1 tablespoon (this goes in the topping).

Mix the dry mixture and wet mixture together. It should create a thick batter.

Grease and flour (using almond flour) your 12-Cup Mini Muffin Pan or place muffin papers into each cup. Measure heaping teaspoons into each cup.

Bake at 350°F for 15 minutes, or until you can see browned tips on the top of the cupcakes, or a toothpick inserted comes out clean.

Pink Fluff Icing

  • 2 egg whites
  • 1 tablespoon cranberry jam
  • 1 teaspoon beet juice, optional
  • 1/4 cup honey

Place the cranberry jam and honey into a small pan on the stove and begin to heat. Once it is boiling, stir continuously for 8-10 minutes. Take off heat. Place egg whites into a chilled bowl. Beat until fluffy. Now go back to the honey and cranberry jam. It will probably be pale red, at this time add in the 1 teaspoon beet juice, this is optional but you need at least this much beet juice to make the pretty pink fluffy icing. Bring to a boil and stir continuously for 2 minutes. Remove from heat. Now this takes some juggling, or maybe you have a second set of hands in the kitchen to help you. Begin whipping the egg whites again, and drizzle in the hot honey/jam mixture while you are running the mixer (I used my hand held one as it is such a small amount I didn't want to pull out the Kitchen-aid). Continue whipping the icing until thoroughly mixed and fluffy.

I used my cookie press Cookie Press to pipe on the icing. The icing would more than cover two dozen cupcakes but I didn't think I could get 1/8 cup honey and 1 egg white to fluff up properly.

By the way, the cranberries were previously fresh, but have been frozen since Thanksgiving.

Cranberry Blossom Mini Cupcakes

Comments from my non-GAPS son:

“You're getting better at this, Mom.”

“I couldn't tell there were cranberries, except for one skin that I got.”

“I could tell that there was honey in them, and that was a bit unnerving because I hate honey. ”

“I definitely did not guess there was beet juice in the icing.”

You might also like to check out these Lemon Blossom Cupcakes. The batter is similar, except these use twice as much honey so they are moister, and they taste just like Twinkies to me. 🙂

Lemon Blossom Cupcakes

This post was included at Fat Tuesday and Monday Mania.

 

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.

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.

 

Save

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

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

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.

Cinnamon Mules – Gluten-free, Sugar-Free Cookies

Over the weekend I watched Dear John. I wonder when I'll learn not to watch the movie after I've read the book? There were so many things in the movie that were completely different than the book it was truly frustrating to watch.

I couldn't shake my craving for peanut butter [affiliate link] cookies, so I stopped the DVD, looked up a few recipes to see what I could find, found nothing that fit GAPS and so went into the kitchen to come up with something on my own.

In the movie, John's father's hobby started when John found a Jefferson mule. I do not remember this in the book, and it doesn't seem Jefferson mules exist. At least not on Google search. Supposedly this “Jefferson Mule” is a nickel with a penny imprint on the back.

At any rate, hence my inspiration to name my cookies Cinnamon [affiliate link] Mules.

Cinnamon Mules Gluten-Free Sugar-Free
Cinnamon Mules Gluten-Free Sugar-Free

Preheat oven to 350°F. Grease a cookie sheet.

Whisk the egg until it's scrambled, add all ingredients together. Drop by tablespoons and flatten and form into a peanut butter cookie shaped cookie. Dough should be soft and somewhat sticky (coat spoon with grease to eliminate sticking).

Bake 7 minutes.

Makes 8 cookies.

These are barely sweetened, but since I've been on GAPS for over six months they tasted sweet enough to me. No baking soda [affiliate link], so they are GAPS legal! The texture was soft, but cookie-like. They were browned on the bottom after seven minutes, so I don't think you could cook them much longer (if you were trying for a crisper cookie).

Here's the nutritional value at Calorie Count: Cinnamon Mules Gluten-Free Sugar-Free Cookies.

Be sure to tell me if you try these!

Recipe: Cinnamon Mules - Gluten-free, Sugar-Free Cookies
Author: 
Recipe type: Dessert, Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 8 cookies
 
Ingredients
  • 1 egg
  • 1 cup almond flour
  • 1 teaspoon vanilla
  • 2 Tablespoons raw almond butter
  • 2 Tablespoons ghee (or butter or coconut oil)
  • ⅛ teaspoon sea salt
  • 2 Tablespoons honey
  • 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 350°F. Grease a cookie sheet.
  2. Whisk the egg until it's scrambled, add all ingredients together.
  3. Drop by tablespoons and flatten and form into a peanut butter cookie shaped cookie.
  4. Dough should be soft and somewhat sticky (coat spoon with grease to eliminate sticking).
  5. Bake 7 minutes.

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.