Tag Archives: GAPS diet

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 :)

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?

UK/European GAPS Online Store

Europe Lights
Recently I heard from Juliette who runs SpecialHealthStore.co.uk, and was excited to learn that readers in the UK (and Europe) can have access to GAPS products like:

So if you live on the other side of “the pond” check it out.

If any of my readers are from over in the UK would you mind sharing what places you usually buy GAPS products from? I would love to add them to my resource page (which I’m trying to grow).

This link is on my resource page along with may other ideas to get you started or help you on the GAPS diet Check it out, and come back Thursday for a simple muffin recipe.

Photo from thebadastromomer.

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.

Cranberry Orange Scones (GF, GAPS)

Cranberry Scones
I wanted to start March off right, and what better way then with a scone recipe?

Actually mine looks a little more like a cookie, but it goes so well with a cup of tea and it’s inspiration came from this beautiful image and recipe on Martha Stewart. So I had to call it a scone. You understand don’t you?

Of course taking this idea and turning it into an almond flour version took several tries and the addition of a little pizazz (orange zest) , but nobody minded taste testing because they all came out pretty good.

You know that your recipe is done when everyone in your family doesn’t want you to change a thing. So this is a sweet, tangy, soft and chewy cookie… I mean scone. Let me know what you think!

Just so you know I’m not some extreme recipe tester. If it works for me consistently it’s good enough.

[title]Cranberry Orange Scones[/title]
Orange Cranberry Scones
Makes about 10-12 small scones.

  • 1/2 cup halved organic cranberries (frozen or fresh)
  • zest of half an orange
  • 3 cups almond flour
  • 1/4 cup honey
  • 3 tbsp butter
  • 1 egg
  • 1/2 tsp Celtic sea salt
  • 3/4 tsp baking soda

Preheat your oven to 330º F. Melt the honey and butter together until lightly warmed into a syrup (if it gets to hot let it cool slightly). Mix together almond flour, salt, baking soda, and orange zest. Add egg and mix well, then add the butter and honey. Mix until thoroughly combined. Fold in cranberries.

Take about 2 tbsp of dough and form a small disk and place on a greased cookie sheet (these don’t really spread a bunch so you can group them a little closer). Once you’ve made all the scones put them in the oven for 20-25 minutes. They should be brown around the edges.

Let cool slightly and enjoy. These should be kept in the fridge. They probably would last a week at longest, but ours have never made it that long to find out!