Category Archives: Recipes

Mock Oatmeal Raisin Cookies Recipe (GAPS, Paleo)

Last week I found a new health blog through a picture on foodgawker. Yeah, I can’t resist looking at all the yummy photos on that sight even if I can’t eat them.  :)
Foodgawker
Anyway the blog – Healthful Pursuit – has some pretty good recipes on it. I also enjoy reading peoples health journeys whether or not I agree with their food choices, I still shudder at the thought of regular gluten free living and rice flour (I’m sure in some way I’m scarred for life – just kidding).

But I found myself staring at her recipe for gluten free Oatmeal Raisin Cookies, and really wanting them. They looked chewy and delicious and the weird thing is I don’t even like oatmeal raisin cookies! I must have been away from cookies to long or something. Desperation is an interesting thing.

Suddenly I wanted a chewy cookie, a dense, chewy cookie like old times.

So, my brain went to work. I thought I was brilliant when I realized I could pulse our dried coconut flakes in our food processor an have a more “oatmealish” consistency. (I know it’s probably not a word, oh well you get my point.)

Then, actually on my first try, I nailed it. For me at least. You’ll have to be the judge on how I did, but it’s a dense, chewy cookie that’s chock full of toasted coconut and currants. Yay!

It tastes good at room temperature or right out of the fridge, but if eaten hot out of the oven quickly becomes cookie crumbles. So here’s the recipe, try it out, and let me know what you think.

I’ve had 3 people not on GAPS say they tasted great so feel free to pull these on your friends!
Oatmeal Raisin Cookie (Mock)
[title]Mock Oatmeal Raisin Cookie (GAPS/Paleo)[/title]

  • 3 cups almond flour
  • 1/4 cup raw honey, melted
  • 3 tbsp butter, melted
  • 1 egg
  • 1/2 tsp sea salt
  • 1/2-3/4 tsp baking soda
  • 1 cup coconut flakes, pulsed in a food processor until an oatmeal consistency
  • 3/4 cup dried currants
  • 3/4 tsp cinnamon
  • 1 tsp vanilla
  • dash of nutmeg (~1/8 of a tsp or a little more)

Put coconut in a pan (no oil) and lightly toast them on a medium low heat – they should turn light to medium brown. Remove from heat.

Mix the almond flour, sea salt, baking soda, cinnamon and nutmeg in a separate bowl.  Add the currants and toasted coconut and mix.

Take the pan you used to toast the coconut and put the butter, honey, and vanilla in it and melt on a medium low heat, until just combined and syrup like. Remove from heat.

Add egg to dry ingredients and mix until well combined then pour in the butter mixture and mix again. (Don’t worry if it feels a little drier than other recipes.)

Turn the oven on to 330º F. Take 2 cookie sheets and grease them, take 2 tbsp of cookie batter and form into a disc shape, place on cookie sheet. Place the cookies in the oven for 15-19 minutes, until lightly brown.

Let them cool then enjoy! Keeps well in the fridge, I would recommend eating them up within 5-7 days.

Makes about 12 cookies.

foodgawker photo by Claire Sutton

amazon links are affiliate links :)

Nettle Infusion Recipe

Herbal infusions are helpful for releasing an herbs active ingredients. Which is one of the reasons they’re so good to drink. Now I’m not going to tell you I drink them all the time (I probably should), but I can tend to forget to make and drink them until I really need them.

But I really want to pay more attention to them and one of the best infusions is nettle. It can be helpful for energy, strengthening the adrenals, helpful for menstrual cycles, or as an antihistamine. And with spring coming on that last one might be the best of all.

I like drinking a nettle infusion when my sinuses are all stuffed up as it helps me be able to breathe (I’m a bit of a wuss when my nose is plugged).

Best of all infusions are easy to make.
Nettle Leaf
[title]Nettle Infusion[/title]
Mason Quart Jar (Affiliate)
1 cup of dried stinging nettle
4 cups of boiling water
a long metal spoon

Put the spoon and stinging nettle into the mason jar and pour the boiling water over it. Stir, remove spoon, and put on a lid. Let it sit for 4 hours or overnight. Drink it within 24 hours.

If you’re wondering about the spoon it will keep the mason jar from breaking.

You can easily double or half this recipe – the ratio is 1/4 of nettle to one cup of water.

If you’d like to order some nettle I would recommend buying from Mountain Rose Herbs (Affiliate).

Mountain Rose Herbs. A herbs, health and harmony c

Photo from Mountain Rose Herbs

Scrambled Egg Mini Bites – Sundried Tomato (GAPS, Paleo)

(never home)maker had a neat recipe that I decided to try recently. Scrambled egg bites.

The idea of scrambled eggs made in a mini muffin tin just was so cute I had to give it a go. After all isn’t it nice to spruce up breakfast once and a while? Otherwise it just gets to boring. This type of recipe should be easy to customize any way you’d prefer.

Have fun experimenting! (you’ll find the basic recipe/ratio on at the link up top)

Sundried Tomato Scrambled Egg Bites

  • 5 eggs
  • 2 tbsp yogurt
  • 2 tbsp onions, finely minced
  • 4 sundried tomatoes, finely chopped
  • salt and pepper to taste

Scramble eggs, add other ingredients, and mix gently. Pour in greased mini muffin cups. Bake @ 350F for 18-20 minutes. Until lightly browned.

Makes about 16 mini muffin bites. Would also make a great snack.

 

What flavor combo would you want to try?

Easy, 6 Ingredient Banana Muffins (GAPS, Paleo)


I’ve been thinking about bananas lately, and what types of recipe to do with them. Reading a banana ice cream recipe probably had something to do with that.

So here is a banana muffin recipe – it’s claim to fame is it only takes 6 ingredients and the only sweetener is bananas!

Sweet! (yes, I’m being funny…)

[title]Banana Muffins (GAPS, Paleo)[/title]
3 bananas, ripe
3 organic eggs
3 1/2 cups almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1/4-1/3 cup coconut oil, melted

Blend the wet ingredients. Mix the dry in a bowl with a fork or whisk. Combine the wet and dry then scoop into a lined muffin pan and bake at 350º F until lightly brown (it should spring lightly back when touched). Remove and let cool. Enjoy warm or cool!

You can keep these on the counter for a day or two then you’ll want to move them to the fridge.

Note: you can add other flavors if you want, but this is a basic muffin, (and tastes great with butter).

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Garlic, Rosemary and Sage Roasted Chicken (GAPS, Paleo)

Recently saw a recipe for roasted chicken at Something Good that I really wanted to try. I made a couple of changes to the recipe, but the flavor was wonderful.

Unfortunately my photos decided that they didn’t want to turn out great – I really need to make a lightbox to help at night. So please know that it looked and tasted great no matter what my bleh photography tells you! :)

I know this because if I hadn’t wanted to eat it someone was there who would.

Case and point.

 

 

[title]Garlic, Rosemary and Sage Roasted Chicken[/title]
Serves 6-8, prep. time 2 hrs and 15 minutes

Ingredients:

1 whole chicken
2 tbsp dried sage
1 tsp dried rosemary
10 garlic cloves (4 cloves, diced)
1 lemon, cut lengthwise in 6 slices
1 onion (cut in big chunks)
6-7 tbsp of melted butter
1 cup of water
1 tbsp sea salt (1 tsp if using salted butter)
1/2 tsp freshly ground black pepper

Mix together the sage, rosemary, 4 diced garlic cloves, salt and pepper in the butter. Rinse and pat dry your chicken (place in on a roasting rack in a pan) and gently lift the fat over the chicken breasts up and pour some of the butter mixture underneath. Use the rest of the mixture to coat the outside of the bird. Stuff the cavity with the onion, lemon, and remaining garlic.

They said to cook the chicken at 330º F for 2 hours, but we found it took a little longer (one spot didn’t get cooked so we pan finished it since everyone was hungry). Let rest for about 5 minutes before you carve and serve.

We had it with broccoli and (what else?) more butter.