Nut Butter Bread

 This is my version of a nut butter bread, of which there are several versions of recipes out in the GAPS recipe blogosphere, most using coconut butter. For those who cannot do coconut, here is an alternative option.

Preheat oven to 350F. Add to blender (high speed blender like Vitamix works best):

7 eggs

1 c. macadamia butter

1 c. almond butter (may substitute any combination of nut butters)

1/4 c. nut milk

1/2 t. salt

1 t. baking soda

1/2 t. gluten-free baking powder

Blend together at high speed until thoroughly mixed. The secret to a good loaf of bread with this recipe is to blend the ingredients on high speed until they are creamy and emulsified. There should be no visible separation of fats and liquids in the mixture, it should look uniform and of a whipped creamy texture. Grease a silicone bread pan and push the batter into the pan. It should be about 3/4 full. Bake for 40-50 minutes, until a toothpick comes out clean when pushed into the very center and the top is golden. Remove from oven and immediately invert the loaf from the pan onto a wooden cutting board. Place the loaf upright to cool. This loaf may be sliced while warm without damaging its texture or form. It can be sliced very thinly, using a serrated bread knife, into 15-20 pieces which are perfect for making sandwiches. Or, it can be sliced more thickly as desired. The bread should be stored in the refrigerator. It may also be frozen. You can make toast with it, or even french toast. It can be used like normal yeast bread. Enjoy!

Snickerdoodle Cookies

 The idea for this recipe must be attributed to MyGutsy.com. I couldn't do some of the ingredients in her amazing recipe, so I came up with my own coconut-free and alternative-sugar version, which is different enough to warrant my own post (to find the inspirational original recipe, visit http://www.mygutsy.com/gaps-snickerdoodles/). This recipe has become an all-time favorite in our GAPS household:

Mix together dry ingredients:

4 c. almond flour

1/2 t. salt

1/2 t. baking soda

Mix together wet ingredients separately:

1/2 c. macadamia butter (other nut butters may be substituted, but keep in mind that drier butters like almond will bake faster, so you will need to adjust baking time accordingly)

2 T. avocado oil

1/2 c. honey

3 T. vanilla extract

Add wet to dry and incorporate together with a fork until well-mixed. This takes some time as the dough is somewhat dry. Mix and set aside:

3 T. granulated monkfruit sweetener

2 T. ground cinnamon

Rolls 1 T. size amounts of dough into balls in your hands, roll in the cinnamon-sweetener mixture, and place balls on silicone baking mat on a baking sheet. Use a fork to smash the balls flat in a criss-cross pattern to about 1/4 inch thick. Bake for 8-10 minutes. 8 if you like your cookies a little soft/chewy, 10 if you prefer them more dry/crunchy. 

Cookie Jar is Full!

Chocolate Chip Cookies

 Preheat oven to 350F. Mix dry ingredients:

3 c. almond flour

1/4 t. salt

1/2 t. baking soda

1/2 t. gluten-free baking powder

Mix wet ingredients separately:

2/3 c. bacon grease or coconut oil

1 T. almond butter

2/3 c. honey

2 T. vanilla extract

1 egg

Add wet to dry and combine well. Fold in:

2/3 c. 100% cacao chips

Place approximately 1 T. size dough balls on silicone baking mat on cookie sheet and flatten to desired shape. Bake for 12 minutes, remove promptly. Cool on baking sheet for about 5 minutes before removing.

Blueberry Pancakes

 Mix together:

1/3 c. almond butter

1/4 c. macadamia butter

1/2 c. macadamia milk 

2 eggs

1 t. vanilla extract

1/2 c. almond flour

1/4 t. salt

1/4 t. baking soda

1/2 t. gluten-free baking powder

Blend together in blender. Just before cooking, add 1/3 c. frozen wild blueberries and fold in gently with a spatula. Cook in a cast iron skillet over medium-low heat in avocado oil for best results, flipping once bubbles have formed in the middle of the pancake. Serve with maple syrup, honey, or homemade blueberry sauce.

Blueberry Sauce

2 c. frozen wild blueberries

1/4 c. honey

1 T. fresh lemon juice

zest of 1 fresh lemon

Simmer in small saucepan over low heat, stirring continuously, until sauce consistency has been reached. Serve warm.

Ginger-Infused Honey

1/2 c. honey

2 T. ginger powder

Mix together in a small jar until completely incorporated. Best when it has been infusing for several days or even weeks. 

Cinnamon-Infused Honey

1/2 c. honey

1 T. cinnamon

Mix together in a small jar until completely incorporated. Best when it has been infusing for several days or even weeks.

GAPS Brownies

 Preheat oven to 350F. Whisk or blend together:

1 egg

1 c. honey

2 T. avocado oil

2 T. vanilla extract

1/2 cup nut milk of choice

1/2 c. almond butter (may substitute other nut butters, but keep in mind that drier nut butters like coconut butter may require a few less minutes in the oven while wetter nut butters like macadamia may require a few more)

Mix together:

2/3 c. almond flour

1 c. cacao powder

1/4 t. salt

1/2 t. baking soda

Add dry mixture to wet and mix or blend until well-incorporated and smooth. Add:

2 T. 100% cacao chips (optional, Trader Joe's "Completely Cacao Chips" work well)

Grease a silicone baking muffin pan or brownie pan with avocado oil. Fill each cup to 3/4 full. Bake for 30-35 minutes (this is for a brownie pan, you may need to adjust baking time for smaller cups). If you like your brownies to be chewy, remove them while the centers still feel soft, and let them fall a bit. If you like your brownies to have more of a chocolate cake consistency, bake them until a toothpick comes out clean. Cool for 5-10 minutes before removing from the pan. Pairs well with my homemade coconut milk ice cream. Enjoy!