raw carrot cake

6 carrots, peels and shredded
8 dates, pitted
1/2 c nuts (i used peanuts but it's your choice)
1/4 c maple syrup
1/4ish c coconut flour

blend everything except the flour in a food processor. add coconut flour by the tbspful until the batter easily rolls into a little ball and stays.

form the batter into 3 inch circles on a plates.

frosting:
1/2 c cashews
1/4 c cashew butter
1/4 c maple syrup

food processorize

spread on top of the little cakes.

eat.

GAPS pie crust

1 1/2 c ground and sifted almonds (or almond flour)
1/2 c ground and sifted flax seeds
1/4 c coconut flour
1 egg
3 tbsp honey
4 tbsp cold butter
salt
1 tsp vanilla extract
warm spices (optional)

put everything in the food processor and blend until it forms a ball. add more coconut flour if it's too wet.

makes enough for 2 pies

press into the bottom of a pie pan and bake @350* for 10 minutes (until it's lightly brown) for a fruit/pudding pie

press in a pan and pour pie batter on top for a punkin/pecan style pie. bake as directed.

roll into 1" balls and smush flat. lay your circles over chicken and veggies for a pot pie.

homemade ketchup

2 cans of tomato paste (or homemade!)
1/4 small onion, grated into a bowl to keep all the juices
salt
1/2 cup water
1/4 cup apple cider vinegar, preferably unfiltered
1/2 cup honey
1 tsp yellow mustard
1/2 tsp garlic powder
1/2 tsp cinnamon
1/4 tsp allspice
pinch ground cloves
pinch ground ginger (or 1/2 tsp fresh)
pinch mace (or something else spicy. i used mace because it was what i had)
pepper

1.) get everything ready: open the cans and put them in a bowl with the mustard (and fresh ginger, if using), measure and mix the vinegar and water, measure and mix the spices in another bowl, measure out the honey

2.) cook/stir the onions with salt quickly. like 20-30 seconds.

3.) dump everything else in and whisk

4.) let the flavors simmer together for 30-60 minutes.

GAPS honey mustard

equal parts in a jar:

plain yellow mustard
sour cream
honey

stir up.
eat.