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.

GAPS gravy

1 onion sliced and fried in butter
1/2 c meat drippings


blend together.
eat.

grain/sugar-free waffles

1/4 c coconut oil or butter/ghee
1/4 c pureed fruit (apple, banana, pumpkin... whatev)
1/4 c coconut flour
6 eggs
1/4 t salt
1/4 t baking powder

blend the first 5 ingredient together. (i use a stick blender.)

mix in the baking powder slowly but thoroughly.

bake in your waffle iron like regular waffles.

they come out way softer than regular waffles though, so be careful you don't tear them when you take them out. i lifted a corner with a fork and slid a wide spoon under to get them out.

this made 7 waffles on my square old tyme waffle iron.

sugar free ice cream

in a small pot:
6 pastured eggs
1/2 c heavy cream
1/2 c plain yogurt
1 c water
1/3 c honey
1/3 c maple syrup
1/4 tsp salt

heat on medium until the honey melts. stiring continuously with a whisk.

strain (just in case some of the egg cooks) into a quart mason jar and put it in the fridge for an hour or 2 until it's cold.

mix in 2 cups of heavy cream and 1 tbsp of vanilla

put it in your ice cream maker and RTFM.

GAPS candy

1 cup raisins
1 cup nuts of your choice (i like to mix a bunch together)
1/2 cup peanut butter
2 tbsp honey
2 tbsp cocoa powder - depending on how far into GAPS you are - my kid like me to make half and half batches, half chocolate and half peanut butter.

dump in the food processor and blend.

roll into 1" balls.

caesar dressing

1 tsp dijon mustard

1 tbsp white wine vinegar

1 tbsp lemon juice

1 tbsp grated parmesan cheese

1/2 c olive oil

3 egg yolks

2 anchovies

1 clove of garlic

dump everything in the food processor and blend.

cauliflower pizza crust

2cups frozen cauliflower
1cup shredded cheddar or colby jack
1 egg
coconut flour

1.) cook the cauliflower until it's soft.

2.) blend the cauliflower, cheese and egg in the food processor.

3.) add 1T of coconut flour at a time until it's as stiff as cookie dough

4.) form into 4"-5" circles on a greased cookie sheet.

5.) add pizza toppings of your choice.

6.) bake @350* until done. keep an eye on it. less topping will be quicker than tons of toppings.

cheese crackers

1/3 of a 2lb block of tillamook sharp cheddar
2 eggs
coconut flour

1.) shred the cheese in the food processor with the shredding plate. transfer to another bowl and put the regular blade in.

2.) blend the cheese with the eggs

3.) put in enough coconut flour to make it as stiff as cookie dough. usually like 1/4 cup but it depends on how big the eggs are and how much cheese you used. put it like 1T at a time until it's enough.

4.) drop tablespoon fulls on a greased cookie sheet. press them out with your fingers to about 1/4" thick. leave them about 2" apart.

5.) bake for about 7-9 minutes. at 350*.

real mayo

1 egg
2 egg yolks
1tsp yellow mustard
1 tbsp lemon juice
pinch of salt
pinch of paprika
3/4 cup of olive oil


1.) put everything except the oil in a wide mouth mason jar.
2.) pour the oil on the top
3.) using an immersion blender, start at the bottom of the jar and blend slowly.

raisin nut candy

1 c. raisins
1 c. nuts of your choice
2 T cocoa powder
1 T blackstrap molasses

1.) toss everything in the food processor.
2.) grind until sticky.
3.) roll into balls.
4.) devour.

Soft & Chewy Oatmeal Raisin Cookies

½ cup butter
½ cup granulated cane sugar
½ cup firmly packed brown sugar
1 egg + 1 egg white
½ teaspoon gluten-free vanilla extract
½ cup brown rice flour
¼ cup potato starch
¼ cup sweet rice flour
½ teaspoon xanthan gum
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
1 ½ cups gluten-free oats
½ cup baking raisins

Cream the sugars and butter until fluffy.  Add the eggs one at a time and thoroughly incorporate into the batter.  Stir in the vanilla last.

In a separate bowl, combine all dry ingredients (except oats), mixing well.  Stir into the creamed mixture until integrated.  Stir in the oats and raisins.  Cover the bowl and chill until cold, at least 2 hours. 

Preheat oven to 350 F for static ovens or 325 F for convection.

Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet.  Bake for 8 - 10 minutes, or until lightly brown.  If you can wait, let them cool on a wire rack before removing.

Baked Pumpkin Seeds

Wash & Dry (Pat dry it good enough. You just want extra water on them.)
Melt together 1 stick of butter & 4 TBS salt
Take off heat
Add in 3 1/2 cup seeds
Soak over night

Heat & stir till butter is melted again
Pour off excess liquid
Put seeds on cookie sheet and bake at 300F for 30 mins

Gluten-Free Banana-Walnut Muffins

wholeliving.com

With fiber-filled rice flour, potassium-rich bananas, and cholesterol-fighting walnuts, these gluten-free muffins trump breakfast bars.  Muffins can be stored at room temperature for up to 1 day.




Makes 1 dozen

• 1 1/4 cups brown-rice flour (bobsredmill.com)
• 1/2 cup toasted walnuts, finely ground
• 1/2 cup potato starch (bobsredmill.com)
• 1/4 cup tapioca flour (bobsredmill.com)
• 1 1/2 teaspoons baking powder
• 1 teaspoon xanthan gum (bobsredmill.com)
• 1/2 teaspoon salt
• 2 large eggs, separated
• 1/2 cup safflower oil
• 1/2 cup packed light-brown sugar
• 1 1/2 cups mashed overripe bananas (3 to 4)
• 2 teaspoons pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with baking cups. Whisk together brown-rice flour, ground walnuts, potato starch, tapioca flour, baking powder, xanthan gum, and salt. Whisk together yolks, oil, sugar, bananas, and vanilla. Fold flour mixture into banana mixture.
2. Whisk whites until stiff peaks form. Working in 3 batches, fold whites into batter. Fill each baking cup with batter. Bake until light golden brown and a toothpick inserted into the centers comes out clean, 22 to 24 minutes. Let cool slightly. Turn out muffins onto a wire rack, and let cool completely.