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.

GAPS pancakes

1 banana
2 tbsp peanut butter
3 eggs
bowl of finely chopped pecans

blend first 3 together with a stick blender.

butter your pan

drop by tablespoonfuls on a hot pan. you want the pancakes to be 2-3 inches wide because they are really soft and hard to flip if they are any bigger than that.

right away after you pour the batter on the pan, sprinkle some pecans on top.

flip quickly. these cook REALLY fast.

the recipe seems really small but it makes enough for me and my 2 boys to eat enough to be full. i will make a double recipe when daddy is home and there is always a lot of leftovers.

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.

chocolate rice milk

1 c brown rice
6 c water (+4 c to add later)

~boil then turn the heat down to low. (like you normally cook rice) leave for 3 hours.

~after the 3 hours, using a stick blender, blend the rice and water together.

~strain out the rice pulp (i've heard of people using the rice pulp to make rice crackers, i haven't tried it though)

~ add in your extra 4 cups of water and blend

you could stop here and have plain rice milk. we like chocolate though. yummy.

1 recipe plain rice milk
1/3 c honey
2 tbsp cocoa powder
1 tbsp organic raw sugar
1 tbsp blackstrap molasses
1/2 tbsp real salt
1/2 tbsp vanilla 

dump it all in the bowl and blend.

super yummy! take that, monsanto!

super fluffy biscuits

1 1/2 c all purpose flour + extra for the counter
1/2 c ground flax seed
1 tbsp baking powder
1 tsp salt
1tbsp raw sugar
1/3 c butter, softened
1 c milk

~ preheat oven to 425*
~ mix all the dry stuff in a bowl
~ rub in the butter
~ mix in the milk
~ turn the dough out onto the counter. if it's really wet, add some more flour.
~ knead/fold in half 15-20 times. (this makes the flaky layers!)
~ press to about 1 inch thick.
~ use a jar/glass to cut out the biscuits
~ bake for 15-20 minutes

no corn syrup pecan pie

i'm intimidated by pie crust so i cheat and use a store bought crust (not pillsbury though, don't worry.)


1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter, melted
2 eggs
1 tablespoon flour (any flour will do)
1 tablespoon milk (you could use non-dairy milk, i don't think it would matter, it's just for the moisture)
1 teaspoon vanilla extract
1 cup chopped pecans

1. preheat oven to 400* 
2. beat the eggs until they are foamy 
3. stir in the melted butter; stir in the flour and sugars; stir in the milk, vanilla and nuts
4. pour into your pie shell and 
5. bake @ 400* for 10 minutes to get the top crusty then @ 350* for 30-40 minutes until it's done

homemade pizza

i make this pizza at least once a week. it's so easy.

1.) mix together the sauce
2.) mix/roll out the crust
3.) put the sauce/toppings on the crust
4.) bake until the cheese is brown



sauce:
half an onion - chopped and fried in butter(fry the onion in the pot and put everything else in on top)
1 8oz can tomato sauce
1 6 oz can tomato paste
1/2 tsp celery seed
1 tsp garlic powder
1 tsp basil
1 tsp oregano
1 bay leaf
1/2 tsp salt
1/4 tsp pepper

mix everything together and let it simmer with a lid on while you make the crust

preheat the oven to 450*

crust:
1 1/2 c all purpose flour
1 c whole wheat flour
1/2 c ground flax seed
(or 3 cups total of your favorite flours) 
2 tsp salt
2 tsp baking powder
pinch of baking soda
3 tbsp butter (softened)
1 c ice water

whisk together all the dry stuff.
rub in the butter until it's pea size-ish.
mix the ice water in with a wooden spoon

rub butter in your 14"x20"cookie sheet

roll the crust out in the pan.

add your toppings.

bake until it looks done. like 10-15 minutes. it depends on how many toppings you put on.

fridge to table -> 30 minutes

broccoli cheddar soup

Ingredients:1 stick butter
2/3 c flour
1 onion
1qt 1/2&1/2
1 qt stock (i use chicken, but use what you like)
3 lg carrots
2 heads of broccoli
16 oz extra sharp cheddar cheese block (pre-shredded doesn't melt the same and is yucky)
1/2 tsp nutmeg

4 basic steps:
1.) make a roux
2.) mix the stock and 1/2&1/2
3.) cook the veggies
4.) blend


- chop the onion, in a small pan sweat the onion with about a 1tbsp of butter
- while the onion is cooking, make the roux (turn the stove on LOW and leave it there until the soup is ready.)
- melt the rest of the butter in a big soup pot. when the butter is melted, stir in the flour.
- pour in the stock and 1/2&1/2. stir
- set your timer for 20 minutes, stir once in a while
- while you are waiting, peel and shred the carrots and chop the broccoli
- when the timer goes off, dump in the cooked onion, shredded carrots and chopped broccoli, stir
- set your timer for another 20 minutes
- while you are waiting this time, shred the cheese.
- when the timer goes off, use your immersion blender and chop up the veggies.
- then mix in the cheese slowly so it has time to melt. (if you blend after you put the cheese in, your blender could get gunky.)
- stir in the nutmeg (ew. nutmeg? yes. trust me.)

this recipe makes enough for about 10 servings. we eat half and freeze half. the frozen half is poured into a 12 cup and a 6 cup muffin tin. i put the muffin tins in the freezer over night and in the morning i pop them out and put them in a ziploc.

fridge to table --> 45 minutes.