almond flour

Apple Upside Down Gingerbread Cake (GAPS, Paleo)

Posted on Updated on

apple ging2

This dessert is delicious and uncomplicated. I always get overwhelmed when it comes to holidays so I don’t want to do complicated stuff. My mom always has lots of energy and makes fancy crafts and Christmas stockings and 15 different kinds of Christmas treats. I didn’t inherit that from her, I guess.

I hope my kids have some happy memories of holidays and they don’t just remember them as the time when their mom flipped out 🙂

Topping

*1/4 cup unsalted pasture butter or ghee

*1/4 cup honey

*1 Tbsp coconut aminos

*2 large apples, peeled, wedged and thinly sliced

Gingerbread Cake

*1/4 cup unsalted pasture butter or ghee

*1/2 cup honey

*4 pastured eggs, room temperature

*2 Tbsp coconut aminos, room temperature

*1 1/2 Tbsp apple cider vinegar

*2 cups blanched almond flour

*3/4 tsp baking soda

*1/4 tsp cloves

*2 tsp cinnamon

*2 Tbsp ginger

Directions

For topping: melt butter and honey. Add coconut aminos, stir. Pour mixture into an 8″ by 8″ square baking pan. Arrange sliced apples over butter/ honey mixture and set aside.

For cake: 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 over the apples. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate.

Think sweet thoughts :).

Honey Toffee Shortbread (GAPS/Paleo)

Posted on Updated on

toffee shortbread

I don’t think I have anything to say (which is rare, ask my friends!) So, here it is 🙂

Shortbread Thumbprints

*2  cups packed almond flour (I like Honeyville)

*3/4 to 1 tsp sea salt (Celtic, Himalayan)

*1/4 cup unsalted pasture butter -or- ghee

*1/4 cup honey

*1 pastured egg

Cream together room temperature butter or ghee and honey. Add the egg and salt and stir to combine. Add the almond flour and mix well. Refrigerate at least 1 hour. Roll dough into 1″ balls and place on a cookie sheet. Put “thumbprints” in the cookies. Sometimes the dough cracks a little when you do the thumbprint, just stick it back together :) . It’s because almond flour doesn’t bind like grain flour. Bake at 350 degrees for 12-14 minutes on the top rack of the oven (to prevent burning the bottom). This makes about 18 cookies.

Honey Toffee

*1/4 cup unsalted pasture butter

*2 Tbsp honey (1/8 cup)

*1/4 tsp sea salt (Celtic, Himalayan)

Put all ingredients in a sauce pan and cook on medium heat until bubbly. Turn to medium-low and continue stirring until temperature reaches 235-240 degrees. Remove from heat and let cool for a minute. Spoon into the thumbprints in the shortbread and let cool.

IMPORTANT: I’ve noticed something interesting about the salt in the shortbread recipe.  I love salt like most people with adrenal fatigue :).  But the cookies taste salty to me on the first day.  The flavors seem to blend perfectly the next day. Weird.  And make sure to use unsalted butter. I’ve had more than one person accidentally try it with salted butter and it was way too salty with the amount of salt added. It makes a difference!

Now that I’ve tweaked and perfected this recipe, it’s definitely one of my best!!!! Tell me how it goes.

Apricot/Raspberry Shortbread (GAPS/Paleo)

Posted on Updated on

 apricot raspberry shortbread

I was at Trader Joe’s on Friday and saw a lady with apricot shortbread in her cart. I’ve made almond flour shortbread before, so I thought, “That couldn’t be too hard.”  Alaina had a fun time sticking her thumb in them :). I think we’ll use these as a Christmas cookie recipe.
Note: I edited the amount of almond flour and salt in this recipe the day after posting. It gives it more of a shortbread flavor.

*2  cups packed almond flour (I like Honeyville)

*3/4 to 1 tsp sea salt (Celtic, Himalayan)

*1/4 cup unsalted pasture butter -or- ghee (we used ghee, amazing!)

*1/4 cup honey

*1 pastured egg

*apricot and raspberry jam, all fruit or honey sweetened

Cream together room temperature butter or ghee and honey. Add the egg and mix well. In a separate bowl, mix almond flour and salt. mix wet and dry ingredients and refrigerate (at least 1 hour). Roll dough into 1″ balls and place on a cookie sheet. Put “thumbprints” in the cookies and fill with 1/4 teaspoon of jam. Sometimes the dough cracks a little when you do the thumbprint, just stick it back together :). It’s because almond flour doesn’t bind like grain flour. Bake at 325 degrees for 12-14 minutes on the top rack of the oven (to prevent burning the bottom). This makes about 18 cookies.

IMPORTANT: I’ve noticed something interesting about the salt in the shortbread recipe. I do love salt like most adrenally fatigued people do :) . But sometimes the cookies taste salty on the first day.  The flavors seem to blend perfectly the next day. Weird. And make sure to use unsalted butter. I’ve had more than one person accidentally try it with salted butter and it was way too salty with the amount of salt added. It makes a difference!

These are super easy to make! Tell me how it goes.

REALLY Easy Apple Crisp (GAPS, Paleo)

Posted on Updated on

apple crisp

Apple crisp was the first baked dessert that I fixed when I started being able to tolerate more different foods. I brought it to Christmas dinner at my mom’s house. I felt like I was in heaven!

When I first started the GAPS diet, I ate only meat, veggies, and fruit for a long time. I enjoyed the food I was eating, but it’s nice to be able to have treats on holidays or special occasions.

This recipe is so easy I almost feel guilty posting it as a recipe. There are other people with apple crisp recipes out there that are a little fancier, so feel free to explore and see which you like best :).

Apple Crisp

*1/4  cup grassfed butter -or- 1/4 cup coconut oil + 1/8 tsp salt

*1/4 cup honey

*1 tsp cinnamon

*2 cups almond flour

*1/2 c pecans or walnuts, finely chopped

*5 apples, peeled and diced

Preheat oven to 350 degrees. Warm the honey and butter or coconut oil until just melted. Combine almond flour and cinnamon (and salt, if needed)  together in a separate bowl .  Add dry ingredients to wet ingredients and combine. The mixture should be crumbly.  Add chopped nuts and mix. Put the diced apples in an 8″ by 8″baking dish. Crumble the topping over the apples.  Bake covered for 50 minutes on low rack.  When the apples are soft , remove the cover and bake 10 more minutes to brown.  Serve with coconut whipped cream, if desired.

Coconut Whipped Cream (from this post)

*1 15oz can refrigerated coconut milk

*1 tsp vanilla extract (optional)

*a few drops of stevia or honey (optional, coconut milk can be sweet on its own)

15 minutes before preparing this, it’s a good idea to put the beaters and bowl you will be using in the freezer.

Open the can of coconut milk without mixing.  Scoop the thick stuff off the top, and put it into the chilled bowl. Add the vanilla. Whip the coconut cream on high for about 5 minutes, until it’s the consistency of whipped cream. Add stevia or honey to taste, if desired. It’s that easy!

Cheers! Holiday season is coming :).

This post was shared on Healing with Food Friday.

Very Apple Muffins (GAPS/Paleo)

Posted on Updated on

very apple muffins

My 11 year old, Alaina, made muffins today.

She likes apple muffins, but last time I made them she said she wished they had more apples. Like mostly apples with a little bit of muffin :). So when she made the muffins today, she cut up 2 large apples to put in the recipe. She was SO right, these were delectable! They were so moist!

She did everything. She measured, mixed, cut, filled the pan, put it in the oven, set the timer, tested, put it BACK in the oven, and tasted :). She cleaned up, and took the photo. I didn’t have to do a thing. But she did let me eat a muffin.

I plan to put some different snacks/desserts on the blog eventually. But honestly what you see is pretty much the food we eat every day. And we’re busy! We have other stuff to do besides cook, so my recipes are simple.

I plan to do some recipes that are a little fancier when we get closer to the holidays. It helps me feel like I’m not missing anything!

Recipe

*1/2 cup pasture butter -or- 1/2 cup coconut oil + 1/4 tsp sea salt

*1/2 cup honey

*3 pastured eggs, room temperature

*1 Tbsp vinegar

*1 1/2 cups almond flour

*1/2 tsp baking soda

*1 tsp cinnamon

*2 large apples, peeled, cored, and chopped

Warm the butter (or coconut oil) 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. Add chopped apples and mix. Pour into greased muffin tins (or use cupcake liners like I do). Bake at 350 degrees for 20-23 minutes. Makes about 15 muffins.

Happy Autumn!

“Sugar Cookie” Muffins/Cupcakes (GAPS/Paleo)

Posted on Updated on

sugar-cookie-muffins

These muffins remind me of the best mom in the world, mine :)!

She makes the world’s best sugar cookies (that I can’t have anymore) and she loves almond extract. So eating these muffins reminds me of making roll out Christmas cookies with my mom and eating the dough.

Recipe

*1/4 cup melted grass fed butter -or- 1/4 cup coconut oil + 1/8 tsp sea salt
*3/4 cup honey
*4 large free range eggs, room temp
*1 tsp vanilla extract
*2 tsp almond extract
*1 1/2 Tbsp apple cider vinegar

*2 1/2 cups blanched almond flour

*3/4  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 20-23 minutes. Do not overcook. The ones in my photo are a little more done than I like them, Makes about 12 muffins/cupcakes.

Think sweet thoughts!

This post was shared on Healing with Food Friday.

Chocolate Muffins/Cupcakes (GAPS, Paleo)

Posted on Updated on

chocolate muffins

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.

Chocolate Muffins/Cupcakes

*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 :).

Enjoy!

This post was shared on Healing with Food Friday.