ghee

Apple Upside Down Gingerbread Cake (GAPS, Paleo)

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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 :).

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Honey Toffee Shortbread (GAPS/Paleo)

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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)

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 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.