Category: Breakfast

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 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.