Tag Archives: GF/Cf

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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Recipe: Paprika-Rubbed Chicken with Roasted Garlic

Ever since I saw this recipe on Martha Stewart about a month ago I’ve wanted to try it. Since I’m a fan of paprika and garlic it sounded like the perfect dinner, and adding a new dish is always nice.

Well, I think this one is going to be a favorite. The skin of the chicken turned out nice and crispy and the garlic was soft and delicious. (It makes my mouth water to think about it…)

It took a little longer to cook then they called for in the recipe, but that’s probably due to the fact that I used 1 large chicken instead of 2 smaller ones.

So, here is the recipe for Paprika-Rubbed Roasted Chicken from MarthaStewart.com with my changes.

[title]Paprika-Rubbed Roasted Chicken[/title]


  • 1 1/2 tablespoons paprika
  • 1 teaspoon dried oregano
  • 1 – 2 tsp sea salt
  • 1 organic, free-range chicken (5-6 pounds, or more)
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 8 heads garlic, halved horizontally


Preheat oven to 450 degrees. Mix together paprika, oregano, 1-2 teaspoons salt. Place chickens, breast side up, on a rimmed baking sheet, and tuck wings under. Tie legs of each bird together with kitchen twine, unless the legs are tucked under the fat. Pat chicken dry with paper towels. Rub skin of each with 2 tablespoon oil, then with paprika mixture. Stuff 2 garlic-head halves into the cavity.
Reduce oven temperature to 400 degrees. Roast chickens for 20 minutes. Remove from oven, and baste with pan juices. Dunk remaining garlic-head halves into remaining 1/4 cup of oil, place cut side down on sheet, and drizzle leftover oil over the chicken. Roast for 10 minutes. Tent the chicken loosely with foil. Roast until juices run clear and an instant-read thermometer inserted into the thickest part of each thigh reaches 165 degrees, about 30 minutes more. Uncover chicken, and let rest for 10 minutes before serving with roasted garlic.

Note: The degree change is the most important part, and you might want to cook it for the last 10 minutes uncovered so all the fat has a chance to get crispy.

Let me know how you like it!

Recipe: Deanna’s Midas Gold Pancakes/Waffles (plus my variation)


When we started GAPSâ„¢ one thing we missed was pancakes. But when we got Elaine Gottschall’s book Breaking the Vicious Cycle and found the recipe for Deanna’s Midas Gold Pancakes or waffles we immediately tried them.


They are delicious.

The Deanna’s Midas Gold (GF/CF) recipe is:

  • 1 cup almond flour
  • 4 eggs
  • 2 tbsp honey
  • 1 tsp vanilla
  • ¼ tsp salt
  • ¼ tsp baking soda

Mix together and pour on a greased griddle to make pancakes. Works great in a waffle maker, too!

(Note you might want to add 1/4 cup coconut oil for extra fat.)

And it works great, but if you want an even better pancake recipe (it doesn’t work well for waffles) try my variation


Light and Fluffy Pancakes (Gluten Free)

  • 1 cup almond flour
  • 2 eggs
  • 1/4 cup 24 hour yogurt
  • 1/4 cup coconut oil (or coconut ghee, lard, etc)
  • 1-2 tbsp honey
  • 1 tsp vanilla
  • ¼ tsp salt
  • ¼ tsp baking soda

I like to put it all in my Vitamix and blend until smooth, but you could also mix all the ingredients together in a bowl – just make sure it’s smooth. Heat up your griddle or pan until hot add your oil or butter then cook your pancakes. They taste great hot with a bunch of butter and a little honey.

I posted a variation I created in November called GingerSnap Waffles/Pancakes. The Amazon link is an affiliate link.


This post is linked to Fat Tuesdays.

Recipe: Ginger Cinnamon Fudge

Recently I found a delicious sounding Citrus Fudge recipe over at Our Nourishing Roots that I wanted to try. It looked so good, but I didn’t really have citrus on hand.

Citrus Fudge

photo from: Our Nourishing Roots

So I made up my own recipe, which I thought I would share.

[title]Ginger Cinnamon Fudge[/title]

makes one 9X9 pan

1 cup coconut butter (aka coconut spread)
1 cup coconut oil
1/2 cup thick, raw honey
3 tsp – 1 tbsp fresh grated ginger
2 tsp cinnamon

  1. In a food processor, combine coconut butter, coconut oil, honey, ginger, and cinnamon.  Process until very well-combined.
  2. Spread mixture into a square pan, smoothing the top evenly.  Refrigerate for 30 minutes.  Remove the pan, and cut into squares.  Using a small spatula, loosen the individual squares.  Store in the refrigerator.  To serve, remove from the fridge and let the chill come off for about 20 minutes.

*You can also line your pan with parchment paper and then lift the entire square of chilled fudge onto a cutting board to cut into squares.  I prefer not to waste the parchment, but this method is very effective!

I took the entire idea for my recipe from Kendahl. She deserves the credit – I just made up the flavors. :)

It turned out really good. Except when I made it the coconut oil was too liquid and the whole thing separated so I had to heat it on the stove until everything melted evenly. Then it formed smooth fudge.

Hope you enjoy it!

This post is linked to Fat Tuesday.

Recipe: GingerSnap Pancakes, Waffles (GAPS/Gluten Free)

I’ve been thinking about the flavors of the season. Cinnamon, clove, nutmeg, ginger… All those spices that I love. They just seem to make it fall to me. Don’t you just love the flavors of this season?

So I thought I would post an easy recipe for pancakes that can be used in your waffle maker too. I based this recipe on one of the ones I found in Breaking the Vicious Cycle by Elaine Gottschall- called Deanna’s (Midas Gold) Pancakes/Waffles.

They are my favorite pancakes because they don’t use to many eggs. Other recipes tend to over do it and then the whole flavor is egg. Personally that isn’t the flavor of a pancake or waffle to me. But this recipe gets it right and so I messed with it and made it into the flavor of GingerSnap.
Feel free to add more spices if you would like it stronger. I think they would be a perfect idea for Thanksgiving breakfast. Alongside an egg and some sausage. Yum!

Best of all they are:


  • grain free
  • dairy free
  • sugar free
  • and completely GAPS safe!


[title]GingerSnap Pancakes[/title]

  • 1 cup almond flour
  • 4 eggs
  • 2 tbsp honey
  • ¼ tsp salt
  • ¼ tsp baking soda
  • 1 tsp fresh ginger, minced/zested
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1/8 tsp cardamom
  • Coconut ghee or another fat for cooking

Mix together (you can use a blender). Heat your pan until hot, then place your Coconut Ghee on the already heated griddle, and pour the batter on the griddle. They won’t bubble like regular pancakes, but once they start setting up around the edges gently lift them on the side and check to see if they are browning. If so flip and cook for about a minute on the other side. Serve hot with butter and a drizzle of honey.


The Amazon Link is an affiliates link, but it’s a great cookbook – and an interesting read.

This post is linked to Healthy 2Day Wednesdays, Real Food Wednesdays, Traditional Tuesdays, Fat Tuesdays and Slightly Indulgent Tuesdays.