These are AMAZING!
I’m not so good with recipes. As I’ve said before, usually I just throw a bunch of ingredients into a bowl and cook them. So it’s a little hard to tell other people how to do what I did.
But people are asking, so I’m trying to get better at writing down my recipes. Lots of people feel bad and would like to change their diet to eliminate food intolerances and to improve their blood sugar. But sometimes it’s hard to know “what CAN I eat?” when you’ve eliminated foods from your diet. I want people to know that there are lots of yummy foods you can eat.
There are more people eating like this than you think. Google is your best friend :).
This recipe is a “treat” recipe. I have an 11 year old, a 17 year old, and a husband who likes sweets, so we eat treats sometimes. Natasha Campbell McBride says to eat about 85% meats, fish, eggs, fermented dairy and vegetables as the main part of your diet. But about 15% of what you eat can be nuts, fruit, and baked goods (on full GAPS). I can’t eat this recipe because I’m a bit intolerant to cocoa. My 17 year old son is in love with this recipe. He can’t believe it’s GAPS/paleo friendly.
*1 cup honey (you can cut the honey to 1/2 cup and use some stevia if you want to cut carbs, I have to use about 40-50 drops!)
*1/2 cup melted grassfed butter -or- 1/2 cup coconut oil+1/4 tsp sea salt
*2 tsp vanilla extract
*5 pastured eggs, room temperature
*1 Tbsp apple cider vinegar (to balance the baking soda)
*2 cups almond flour
*1/2 cup cocoa
*1/2 tsp. baking soda
Warm the butter and the honey until just melted. Add room temperature eggs and other wet ingredients and mix. Combine dry ingredients together in a separate bowl, Add the dry ingredients to wet ingredients and mix well. Pour into greased muffin tins (or use cupcake liners like I do). Bake at 350 degrees for 20-25 minutes. Makes about 16.
Photo credit-my 11 yo daughter, Alaina. She’s my blog assistant :).
This post was shared on Healing with Food Friday.