GAPS Chocolate Muffins/Cake

Breakfast Desserts GAPS

Ingredients:

6 Eggs

1/2 C Raw Honey

1/2 C Butter

1 TSP Vanilla

1/2 tsp ACV (Apple Cider Vinegar)

7 TBSP Coconut flour

1 TB ground Chia Seeds

1/4 c. Cocoa Powder

1/2 tsp Baking Soda

1/4 tsp Salt

Directions:

Preheat oven to 350º. Batter up the eggs in a medium sized bowl. Add honey, ACV, vanilla, and melted butter. In separate bowl, stir together dry ingredients. Combine wet and dry ingredients, stirring well to break up any lumps. Grease 1 large muffin tin (Or line with muffin papers), or 1 9″ round cake pan. Take a large cookie scoop and divide batter into each muffin paper, or pour directly into cake pan. Bake for 20 minutes or until done When they are done, take out of oven. Eat and enjoy! Makes 12.

GAPS Yogurt Pie

Desserts GAPS

2 c homemade plain yogurt (or coconut milk if you can’t tolerate dairy)
1/4 c water
2 tsp grass-fed beef gelatin
4 egg yolks
4/3 c honey
1/4 tsp sea salt

Put the 1/4 c of water in a small bowl and then sprinkle the gelatin on top. Let is sit while you prepare the other ingredients.
Combine the honey and egg yolks in a small bowl and whisk to combine.
In a medium saucepan, heat the yogurt to simmering, stirring frequently so it doesn’t burn.
Immediately pour half the simmering yogurt into the egg yolks and honey and whisk quickly to temper the eggs.
Return the mixture to the saucepan with the remaining yogurt and cook over medium heat, stirring constantly.
Keep the custard below a simmer and heat for about 5 more minutes, until the custard thickens and coats the back of a wooden spoon.
Add the gelatin and whisk until it has dissolved.
Remove from heat, add salt.
Refrigerate for at least 6 hours to let the custard set.

Variations

Lemon: After removing custard from heat, add the juice of 1 lemon.

Coconut: After removing custard from heat, add 1 1/2 tsp vanilla and 1 cup unsweetened, shredded coconut.

Banana: Layer 3 sliced bananas in the bottom of the crust. After removing custard from heat, stir in 1 1/2 tsp vanilla. Pour custard over sliced bananas

Eggnog: After removing custard from heat, stir in 1 tsp nutmeg and 1 1/2 tsp vanilla. (Not tried yet)

http://everydaywholehearted.com/grain-free-pie-crust-banana-cream-pie/



	
	





			

	
	



			
	
								




	
GAPS Pie Crust




	



	
	Desserts GAPS






	
		
1/2 c pecan halves

1/2 c + 2 Tbsp finely ground coconut flour

1/4 c honey

1 egg

1 Tbsp apple cider vinegar

1/4 c butter

1/8 tsp baking soda


Preheat the oven to 350.

Place the pecans in a food processor and process on high for 10 seconds.

Add the rest of the crust ingredient and process until smooth, about 30 seconds.

Press into a lightly greased pie dish.

Place in the oven and bake for 15 minutes, or until it is golden brown.


http://everydaywholehearted.com/grain-free-pie-crust-banana-cream-pie/




	
	





			

	
	



			
	
								




	
GAPS Vanilla Muffins/Cake




	



	
	Breakfast Desserts GAPS Uncategorized






	
		
Ingredients:


6 Eggs


1/2 C Raw Honey


1/2 C Butter


1 TBSP Vanilla


1/2 tsp ACV (Apple Cider Vinegar)


1/2 C Coconut flour


1 TB ground Chia Seeds


1/2 tsp Baking Soda


1/4 tsp Salt


Directions:


Preheat oven to 350º. Batter up the eggs in a medium sized bowl. Add honey, ACV, vanilla, and melted butter. In separate bowl, stir together dry ingredients. Combine wet and dry ingredients, stirring well to break up any lumps. Grease 1 large muffin tin (Or line with muffin papers), or 1 9″ round cake pan. Take a large cookie scoop and divide batter into each muffin paper, or pour directly into cake pan. Bake for 20 minutes or until done. When they are done, take out of oven. Eat and enjoy! Makes 12.


 


	
	





			

	
	



			
	
								




	
GAPS Carrot Muffins/Cake




	



	
	Breakfast Breakfast Desserts GAPS Muffins






	
		
Ingredients:


6 Eggs


1/2 C Raw Honey


1/2 C Butter


1/2 tsp ACV (Apple Cider Vinegar)


1/2 C Coconut flour


1 TB ground Chia Seeds


1/2 tsp Baking Soda


1/4 tsp Salt


1/2 TB Cinnamon


1/2 C Crushed Pecans or Walnuts


1 C Shredded Carrots


Directions:


Preheat oven to 350º. Batter up the eggs in a medium sized bowl. Add honey, ACV, and melted butter. In separate bowl, stir together dry ingredients. Combine wet and dry ingredients, stirring well to break up any lumps. Stir in nuts and carrots. Grease 1 large muffin tin (Or line with muffin papers), or 1 9″ round cake pan. Take a large cookie scoop and divide batter into each muffin paper, or pour directly into cake pan. Bake for 20 minutes or until done When they are done, take out of oven. Eat and enjoy! Makes 12.