Tag 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.  :)
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?

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!

GAPS Safe Valentines Day Treats

Valentines day seems to always be about chocolates and candies.

M&M Heart

Sweets for the sweet they say.

But what can we do? Well, here are a few ideas that require ingredients you probably already have in your house (since you don’t have time to search for some elusive ingredient).

My favorite cookie idea is Pecan Shortbread. I wrote about it a little while ago and it’s still my favorite cookie and is quick and easy to whip up.

Another cute idea would be to make your own Marshmallows (if you have gelatin available) and use a heart shaped cookie cutter for a sweet idea.

Or for a lovely cake try Elana’s Orange Cake. Just replace the agave with honey.

I hope that you have a wonderful Valentines day!

M&M Heart Picture

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.