Saturday, July 2, 2016

GAPS Coconut Milk Vanilla Bean Ice Cream

We just moved to Sacramento (think, the desert), and if you know anything about Sacramento in July, you know it is blisteringly, scorchingly HOT. I decided it was definitely time to invest in an ice cream maker and come up with a good home-made GAPS-legal recipe. I bought a like-new ice cream maker on Craigslist for like half the price of a new one (love CL!) and gave it to my hubby as a "housecooling" gift. :) Just in time for the 4th of July, too! The results were a hit, to say the least.

GAPS Coconut Milk Vanilla Bean Ice Cream

33-oz (1 liter) 100% coconut cream
1/2 cup raw honey (Sourced: Costco)
4 organic pastured egg yolks (Sourced: Costco)
1 vanilla bean, scored and scraped
1 tablespoon gelatin
1/4 c. room temperature water (to temper the gelatin)
1/4 c. hot water (to dissolve the gelatin)
pinch of salt (no more than a pinch, or it won't freeze!)

In a blender, combine coconut cream, honey, egg yolks, vanilla bean, and pinch of salt.

Temper the gelatin in room temperature water, then immediately add the hot water to dissolve the gelatin fully. Once dissolved, pour gelatin-water mixture into the blender with the other ingredients.

Blend on medium speed for a minute or so until the mixture is well-integrated and honey is fully dissolved. Then, blend on high for a few seconds to introduce some aeration (this works well in a Vitamix).

Taste test for sweetness and flavor (my favorite part :).

Place the mixture in refrigerator or freezer for about one hour or until thoroughly chilled.

Blend again for a few seconds and then pour into your ice cream maker.

Freeze the mixture in your ice cream maker per your ice cream maker instructions, and enjoy!

This is what a successful batch looks like:

Monday, May 30, 2016

GAPS Fig Bars

We are getting ready for a big road trip, and travel snacks are one of the great difficulties of being on the GAPS diet. Inevitably we end up eating more stage 5 and 6 foods than normal, which is hard to get around. For this trip, I created a fig bar that I was quite pleased with. Not an item for regular consumption for most people on GAPS, but for travel and an occasional treat, they turned out great.

Hannah’s GAPS Fig Bars

2 ½ c. dried fig quarters
1 c. shredded coconut

Process together well until a thick paste. Set aside.

2 c. dried fig quarters
3 very ripe bananas
1 ½ T. lemon peel granules
1 t. salt
1 vanilla bean, scored and scraped
1 ½ c. coconut milk
½ c. coconut oil
9 eggs

Blend together well until smooth and slightly thickened. Add:

1 c. coconut flour (or to meet consistency requirements)
1 ½ t. baking soda

Blend again, or hand-mix until well-incorporated. Batter should be very thick, but still spreadable.

Line a 9x13 cake pan with parchment paper or silicone bake mats. Pour half the batter into the bake pan and spread evenly. Crumble the fig paste on top of the batter and tamp down lightly. Pour the rest of the batter over the top and spread evenly over the fig paste.

Use clothespins to hold down the mitered corners if necessary. I used 2 silicone bake sheets to line this pan.
Bake at 350 for about 45 minutes until golden brown and firm to touch. Remove and cool. Cut into bars of desired sizes. I cut mine into about 30 bars (about 2x2 inches each). Freeze what you don’t plan to eat within a few days.


Monday, April 4, 2016

GAPS Strawberry Shortcake (Yep! You Heard Right!)

I had a sudden desire to create GAPS-legal strawberry shortcake last weekend... Enjoyably, the results were too good not to share! This is definitely a recipe for those who are farther along in their GAPS healing journey. Not a recipe for the intro diet for sure! But an occasional delight if you are on the full diet and can tolerate a little fruit and sweetness from time to time. Enjoy! :)

Hannah’s GAPS Strawberry Shortcakes


6 eggs
1 ½ very ripe (or frozen and thawed) organic bananas
¼ c. virgin cold-pressed organic coconut oil
2 T. raw local honey
Juice of 1 organic lemon
Zest of 1 organic lemon
1 organic vanilla bean, scored and scraped
10 organic dates (pitted)
1 t. organic lemon oil
1 c. organic coconut flour + more as needed to achieve thick batter consistency
1 t. baking soda
½ t. sea salt or natural mineral salt


 ¾ c. organic walnut pieces
¼ c. organic shredded coconut
¼ t. salt
2 T. organic and/or grass-fed lard, bacon grease, butter, or coconut oil
3 T. raw local honey

Blend wet ingredients and the dates together in Vitamix or other blender until liquefied and smooth consistency. Add dry ingredients and blend in on low speed until fully incorporated to a thick batter consistency. Pour batter into cupcake tins (I like to use silicone cupcake molds, which make cupcake removal and clean-up much easier), filling the tins ¾ full.

Cream topping ingredients together. Spoon small amount topping mixture on top of each cupcake.

Bake at 350F for about 20 minutes, check the progress, and then bake for about 15 minutes longer, or  until golden brown and springs back to touch. Remove from oven and cool for a few minutes. Remove cupcakes from pans.


Slice 2 pounds strawberries in thin slices. Stir in about 2 T. honey (or to taste) and mash the berries a little until honey is fully dissolved and the juice of the strawberries begins to be released.

Whipped Cream:
Thoroughly chill 1 cup of full-fat 100% coconut milk (This is the best quality and best value coconut milk I have ever used. I prefer it even though it is not certified organic). Using a whisk, vigorously whisk the milk for about 5 minutes or until it becomes whipped into a thick creamy consistency. If the quality of your coconut milk is good, it will whip up very easily into a coconut whipped cream. It looks just like dairy whipped cream, and tastes just as rich and creamy.

 Serve the cakes with strawberries and whipped cream on top. Makes about 24. 

We like to make big batches of muffins/cupcakes and then re-heat them just before we eat them. We
don't use a microwave, and the oven takes way too long, so we have come up with our own stove-top re-heating method using the silicone baking molds, pictured here. We heat them right side up over very low heat for 10 minutes, then flip them on their sides and continue heating for another 5-10 minutes.