Tag Archives: peanut butter

Coconut Peanut Butter Walnut Fudge

Healthy Coconut Peanut Butter Walnut Fudge

Coconut Peanut Butter Walnut Fudge

This is a variation spun from the Coconut Pecan Cocoa Fudge. Once again, this fudge is full of healthy fats, contains no sugar or artificial sweeteners and no chocolate! (When I first posted this recipe, I accidentally included cocoa powder [affiliate link] in the list of ingredients. That has now been removed.) I used peanut butter [affiliate link] but feel free to use your favorite nut butter in equal parts. This recipe is a great way to get in some healthy coconut fats while having a bit of a sweet treat. Keep this in mind as something to have for the upcoming holidays.

As I mentioned last week, I've never been much of a fan of fudge because it's just too sweet. I have to admit this fudge, made using 3 tablespoons of honey [affiliate link], is pretty darned sweet. I'd suggest if you are on GAPS (or just limit your intake of sweets) that you taste the mixture starting with less honey. Start with a tablespoon or less and add more to your personal taste.

The texture for this recipe before chilling will be similar to frosting. It will harden up very nicely in the refrigerator or freezer.

Please note the items with asterisks (*) below are affiliate links to the products I use from Tropical Traditions. If you are a new customer and purchase using my link, I will receive a discount coupon and you will receive a copy of their book Virgin Coconut Oil: How It Has Changed Lives and How It Can Change Yours.

Instructions

  1. Lightly butter a small rectangular container, then place parchment paper (the parchment paper stays in place better when the dish is buttered).
  2. The coconut cream [affiliate link] concentrate should be easy to stir, if not, warm gently on the stove top.
  3. Mix all items together, place on top of the parchment paper. The mixture will be thick. Use a spoon to spread the fudge into the container.
  4. Place in freezer for 15-30 minutes.
  5. This fudge must be kept chilled or frozen. It will melt at room temperature.

I used Pyrex 7210 *Amazon Affiliate Link which is 7″ x 5″ x 1.5″.


Healthy Coconut Peanut Butter Walnut Fudge
 
Ingredients
Instructions
  1. Lightly butter a small rectangular container, then place parchment paper (the parchment paper stays in place better when the dish is buttered).
  2. The coconut cream concentrate should be easy to stir, if not, warm gently on the stove top.
  3. Mix all items together, place on top of the parchment paper. The mixture will be thick. Use a spoon to spread the fudge into the container.
  4. Place in freezer for 15-30 minutes.
  5. This fudge must be kept chilled or frozen. It will melt at room temperature.

 
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.

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.

Chocolate Shake

Chocolate “Ice Cream” Shake (Dairy-Free)

 

This is one of my favorite chocolate indulgences…

Chocolate Shake

 

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

Chocolate “Ice Cream” Shake

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

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

 

 

 

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

 

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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.

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.

Squash and Peanut Butter Pancakes

Squash Pancakes GAPS Introduction Style

Squash and Peanut Butter Pancakes

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

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

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

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

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

Fold the egg whites into the batter carefully.

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

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

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


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

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