GAPS Recipes for Kids

GAPS is extremely beneficial for kids: the younger the better! Here are a variety of recipes that you can make with your kids so they can see how real food is prepared and know what they are eating and why they are eating it! These recipes span all of the intro stages and full GAPS, so take a peek - if you're not on that stage yet, you have much goodness to look forward to!

Remember that during GAPS, we have lots of changes going on in our bodies. As we heal, our cravings/desires change, even our taste buds and palettes change! If something is less than appealing to your child in the beginning, try again a few weeks later. Most likely they will be ready to try some new foods throughout their GAPS journey even if they were very particular about tastes and textures before you started.

For more recipes check out our blog! There are many more where these came from!

Kid Friendly Rainbow Ferment

Get your kids involved in the preparation or cooking process! When giving fermented food to your children, it’s best to consider what vegetables they already like and in what forms.

Read Now

Fermented Ginger Carrots

These are a kid favorite! This recipe is based on the Nourishing Traditions Cookbook but I’ve found most kids prefer carrots sliced rather than grated.

Read Now

Fermented Ketchup

Store Bought ketchup, while reminiscent of the traditional flavor, is an unhealthy food choice due to the added sugar. Traditional ketchup is a live food and is beneficial to your body.

Read Now

Fermented Pumpkin Seeds

Pumpkin seeds are like any seed (or bean or nut.) They should be properly prepared before consuming to neutralize the acid and make them easier to digest.

Read Now

7 Layer Dip

A real food version of seven-layer dip! Great for a party or potluck but sometimes it is just great for lunch!

Read Now

GAPS Legal Trail Mix

Commercial trail mixes contain candy, sweetened fruit, and unprepared nuts: not the superfoods they claim to be!

Read Now

GAPS Friendly Pancakes

This recipe was adapted from the GAPS Pancake Recipe in the Gut and Psychology Syndrome book by Dr. Natasha Campbell. Makes 3 Pancakes.

Read Now

Russian Custard

Russian custard is a delicious desert or afternoon snack. It is rich, and just sweet enough. You can whip it up in just a few minutes.

Read Now

GAPS Milkshake

This delicious, satisfying and helpful beverage is a wonderful way to daily consume your freshly-pressed juices, and can even be a meal.

Read Now

GAPS Zucchini Bread

Zucchini is great because of its versatility: it can be used hot or cold, baked or fried, and in soups, salads, breads, or even as a noodle substitute.

Read Now

Spaghetti Sauce

This spaghetti sauce recipe can be used for a lovely spaghetti night, or you can use it to make zucchini pizzas!

Read Now

Creamy Chicken Garlic Soup

This soup is easy to make in large or small batches depending on how many servings you need.

Read Now

Real Food Raw Cheesecake

Cheesecake was never something I enjoyed until very recently. At first, when I was younger, I just didn’t like cheesecake. Then I was allergic to dairy for ten years. Then I started the GAPS Diet and didn’t eat sugar for years! Because of that, it never occurred to me to try to make a recipe similar to a cheesecake until my cousin, who’s very good at making cheesecake, made cheesecake with a gluten free crust and I tried some. I realized how delicious it is and how simple it is to create as a real food dessert. 

As I’ve been exploring the world of desserts, I’m realizing more and more how desserts were a way to eat a lot of animal fat and traditional recipes were very nutrient dense foods. One of the main problems of desserts is the processed sugars. Sugar can be a problem if you often eat too much of it at a sitting, especially if it is not accompanied by generous amounts of animal fat. Sugar is further a problem when processed and refined because refined sugar removes the important nutrients such as magnesium, B vitamins, and other trace nutrients that assist your body in breaking down the sugar naturally. Not only does processed sugar spike our blood sugar, we don’t have the magnesium molecules needed to safely break down the sugar and utilize it in our bodies. We can correct all of that. We can go back to using high concentrations of animal fats in our desserts and use sugars that are natural and whole. In this way, most people can enjoy desserts for special occasions once a certain amount of healing has been done in their bodies. 

From Nourishing Traditions by Sally Fallon, Measurements Adjusted for Round Pan

**The USDA warns against consuming raw dairy and egg products. Healthy animals have healthy raw milk and eggs. Source your food well. We’re not liable if you get sick.

Ingredients for Real Food Raw Cheesecake 

• 1 1/2 cup dry Truly Raw Almonds (from Azure Farms) to make 2 cups Almond Flour

• ¼ cup Yogurt

• Filtered Water

• ½ cup dates, if you do whole dates with pits, it’s about 6

• 1 - 2 tsp butter

• Generous ½ cup of Raw Milk

• 2 Eggs

• 1 Tablespoon of Gelatin

• 14 - 16 ounces cream cheese

• ¼ cup Honey

• ½ tsp Vanilla

• Salt

Directions for Real Food Raw Cheesecake

Properly prepare your nuts. If you are just fermenting your almonds or almond flour, you need to start 24 hours before. If you are wanting to soak and then sprout your almonds, you need to start 2-3 days before. They can be prepared ahead of time and will keep for weeks to months if dehydrated. 

Take cream cheese out of the fridge a few hours before you are ready to prepare your cheesecake.

When your nuts are properly prepared, rinse them thoroughly with filtered water. I left the brown skins on my almonds because I wanted the contrasting color to the pale cheesecake. You can definitely remove them if you’d like. Then grind your prepared nuts as finely as you can. You can use a food processor, hand food processor, blender, or VitaMix. They do not have to be dry to grind them.

You may have a little extra almond flour at this stage. Measure your almonds to get two cups.

Blend your nuts and dates together. I used an immersion blender but anything that will really pulverize them together is sufficient. 

Generously butter a 9 inch round glass baking dish. Press the date almond paste into the pie crust pan to form the crust. Set aside.

Add raw milk to a small saucepot. Separate egg yolks and whites. Add egg yolks to the pot with the raw milk. Mix together to break apart yolks. 

Turn the stove onto the medium low heat. Add gelatin to the milk and egg mixture. Mix together. Heat until the gelatin is just dissolved. DO NOT COOK. Gelatin is dissolved when you are able to only hold your finger in the liquid less than 3 seconds. Quickly remove from the heat.

To a large bowl, add the softened cream cheese, honey, and vanilla. Beat with an immersion blender or mixer until smooth and combined.

Add in the slightly cooled milk mixture to the cream cheese mixture. Blend until completely smooth.

Place the mixture of cream cheese into the fridge.

In a separate bowl with the egg whites, add a pinch of salt. Beat until stiff peaks form.

Gently fold the egg white mixture into the cream cheese mixture.

Pour the mixture into the prepared pan with a crust.

Cool for several hours until hard.

---

Print

Real Food Raw Cheesecake

Author: Amy Mihaly, Be Well Clinic

Ingredients

• 1 1/2 cup dry Truly Raw Almonds (from Azure Farms) to make 2 cups Almond Flour
• ¼ cup Yogurt
• Filtered Water
• ½ cup dates, if you do whole dates with pits, it’s about 6
• 2 tsp butter
• Generous ½ cup of Raw Milk
• 2 Eggs
• 1 Tablespoon of Gelatin
• 16 ounces cream cheese
• ¼ cup Honey
• ½ tsp Vanilla
• Salt

Instructions

1. Properly prepare your nuts. If you are just fermenting your almonds or almond flour, you need to start 24 hours before. If you are wanting to soak and then sprout your almonds, you need to start 2-3 days before. They can be prepared ahead of time and will keep for weeks to months if dehydrated.
2. When your nuts are properly prepared, rinse them thoroughly with filtered water. I left the brown skins on my almonds because I wanted the contrasting color to the pale cheesecake. You can definitely remove them if you’d like. Then grind your prepared nuts as finely as you can. You can use a food processor, hand food processor, blender, or VitaMix. They do not have to be dry to grind them.
3. You may have a little extra almond flour at this stage. Measure your almonds to get two cups.
4. Take cream cheese out of the fridge a few hours before you are ready to prepare your cheesecake.
5. Blend your nuts and dates together. I used an immersion blender but anything that will really pulverize them together is sufficient.
6. Generously butter a 9 inch round glass baking dish. Press the date almond paste into the pie crust pan to form the crust. Set aside.
7. Add raw milk to a small saucepot. Separate egg yolks and whites. Add egg yolks to the pot with the raw milk. Mix together to break apart yolks.
8. Turn the stove onto the medium low heat. Add gelatin to the milk and egg mixture. Mix together. Heat until the gelatin is just dissolved. DO NOT COOK. Gelatin is dissolved when you are able to only hold your finger in the liquid less than 3 seconds. Quickly remove from the heat.
9. To a large bowl, add the softened cream cheese, honey, and vanilla. Beat with an immersion blender or mixer until smooth and combined.
10. Add in the slightly cooled milk mixture to the cream cheese mixture. Blend until completely smooth.
11. Place the mixture of cream cheese into the fridge.
12. In a separate bowl with the egg whites, add a pinch of salt. Beat until stiff peaks form.
13. Gently fold the egg white mixture into the cream cheese mixture.
14. Pour the mixture into the prepared pan with a crust.
15. Cool for several hours until hard.

Created using The Recipes Generator

GAPS Legal Halloween Treat Round Up

Which of these treats will you make for Halloween?

Let us know in the comments below!

Gluten Free Brownies Recipe

While these brownies are not as sweet as conventional brownies, they were deemed by some tasters on the GAPS Diet as being “Better than Brownies.”

Gluten Free, Dairy Free, Egg Free

Gluten Free Almond Cookies Recipe

These treats are reminiscent of our family’s community famous chocolate chip cookies but they’re totally gluten free.

Gluten Free, Dairy Free

Homemade Gummy Snacks

These gummies are a good way for both children and adults to get collagen and vitamin c together! They are stage five legal on the GAPS Diet because they are cooked fruit. You can make any flavor with whatever fruit you have on hand.

Gluten Free, Dairy Free, Egg Free

GAPS Legal Banana Split

This recipe for a GAPS Legal banana split also includes making your own ice cream, hot fudge sauce, strawberry sauce, maraschino cherries and whipped cream.

Gluten Free

Gluten Free Snickerdoodle Cookie Recipe

Snickerdoodles are a mixture of tart and sweet. They are another cookie I grew up making at Christmastime, and this one passed the family taste test!

Gluten Free, Dairy Free, Egg Free

GAPS Legal Russian Custard

Russian custard is a delicious desert or afternoon snack. It is rich, and just sweet enough. You can whip it up in just a few minutes, and it is easy to double or triple to feed another (or more for yourself).

Gluten Free, Dairy Free

Raw Milk Chocolate Pudding

Raw milk chocolate pudding is a great base to create Halloween friendly ‘Cups of Dirt.’

The most frequent comment about this pudding (besides “yum”, “delicious”, and “mmm…”) is that it tastes just like a chocolate pudding cup!

Gluten Free, Dairy Free, Egg Free

GAPS Legal Caramel Candy + Candy Sauce

Several years ago I discovered that the mythical candy known as caramel was actually fairly simple to make. Whether you use it as a dip for fruit (GAPS Legal candy apples!) or as a candy, it’s a great addition to your Halloween treat spread.

Gluten Free, Dairy Free, Egg Free

Fruit Sauce Topping for Ice Cream

Making a fruit sauce topping like a strawberry or blackberry sauce is very easy! It’s a simple process and you can swap for any flavor you’d like.

You can also use this sauce to top yogurt if you don’t have homemade ice cream on hand.

Ingredients for Fruit Sauce

• 1 heaping cup of frozen fruit (I used strawberries)

• Filtered Water

• 2 tsp Lemon juice

• Honey (optional)

Directions for Fruit Sauce

Add heaping cup of frozen fruit to pot.

Add enough water to cover the bottom of the pot.

When strawberries are soft, mash them with a fork or masher.

Leave the strawberries or add a little honey once you’ve removed it from the heat to make the sauce extra sweet. I skipped this step for my sauce as I find the fruit sweet enough.

---

Print

Fruit Sauce Topping for Ice Cream

Author: Amy Mihaly

prep time: cook time: total time:

ingredients:

• 1 heaping cup of frozen fruit (I used strawberries)
• Filtered Water
• 2 tsp Lemon juice
• Honey (optional)

instructions:

How to cook Fruit Sauce Topping for Ice Cream

1. Add heaping cup of frozen fruit to pot.
2. Add enough water to cover the bottom of the pot.
3. When strawberries are soft, mash them with a fork or masher.
4. Leave the strawberries or add a little honey once you’ve removed it from the heat to make the sauce extra sweet. I skipped this step for my sauce as I find the fruit sweet enough.

Created using The Recipes Generator

Gluten Free Baking Round Up

Baking without gluten doesn't mean your end product will lack flavor. I love baking and experimenting with creating recognizable treats in a whole new real food way. The recipes gathered below are delicious and all made with real, whole food ingredients! They are all gluten free, and some are dairy and egg free as well. If you are on the GAPS Diet, doing Paleo or following the Whole 30 Diet, you can create any of these recipes!

The key to most of these recipes is fermented almond flour. Fermenting the almond flour makes it easier for your body to digest. Fermenting the flour takes 24 hours so be sure to plan in advance if you're baking of these treats!

Choose one or choose several but get to baking!

Which is your favorite gluten free baking treat?

Let us know in the comments below!

Gluten Free Brownies Recipe

While these brownies are not as sweet as conventional brownies, they were deemed by some tasters on the GAPS Diet as being “Better than Brownies.”

Gluten Free, Dairy Free, Egg Free

Gluten Free Almond Cookies Recipe

These treats are reminiscent of our family’s community famous chocolate chip cookies but they’re totally gluten free.

Gluten Free, Dairy Free

Gluten Free Strawberry Rhubarb Pie Recipe

Strawberry rhubarb pie has always been one of my favorites! This recipe has a fermented pie crust that you can use for other recipes as well!

Gluten Free, Dairy Free, Egg Free

Gluten Free Pumpkin Pie Recipe

This recipe combines the fermented almond crust of Monica Corrado of Simply Being Well, and the pumpkin filling of Sally Fallon in Nourishing Traditions. 

Gluten Free, Dairy Free

Gluten Free Snickerdoodle Cookie Recipe

Snickerdoodles are a mixture of tart and sweet. They are another cookie I grew up making at Christmastime, and this one passed the family taste test!

Gluten Free, Dairy Free, Egg Free

Gluten Free Zucchini Bread Recipe

The key for this zucchini bread is using sour cream (you could also substitute in a full-fat yogurt) as the fat. As a cultured food, sour cream helps make the bread lighter as well.

Gluten Free

Russian Custard

GAPS Legal Custard Dessert

Russian custard is a delicious desert or afternoon snack. It is rich, and just sweet enough. You can whip it up in just a few minutes, and it is easy to double or triple to feed another (or more for yourself).

Russian custard is just two ingredients: raw egg yolks and honey. Don't let the raw egg yolk stop you! The texture and taste of the custard are very different than that of a raw egg yolk. I've had multiple people express their pleasant surprise at how much they like it (despite being reluctant to try it because of the egg yolks). So give it a try—it just might become a favorite of yours!

For people on GAPS, this recipe is legal as early as Intro Stage 2

Russian Custard Recipe

Ingredients for Russian Custard:

• 2 Eggs*

• 1/2 - 1 tsp Honey

*As per the usual warning, eating undercooked or raw eggs may increase your risk of foodborne illness.

You can multiply this recipe for as many servings as you want. The above ratio is for one serving.

Directions for Russian Custard:

Separate the egg yolks from the egg whites. Place the yolks in a separate bowl.

Add honey to the egg yolks. I find 1/2 tsp of honey to be plenty and very sweet. You can add more if you need it. Or less.

Beat the egg yolks with a whisk until they are thick and change color. They should look much lighter, with a little white undertone. This takes about five minutes. A fork does not work well for whisking!

Serve in a small bowl for a delicious dessert or mid-afternoon snack.

---

Print

Russian Custard

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

• 2 Eggs*
• 1/2 - 1 tsp Honey
• *As per the usual warning, eating undercooked or raw eggs may increase your risk of foodborne illness.
• You can multiply this recipe for as many servings as you want. The above ratio is for one serving.

instructions:

How to cook Russian Custard

1. Separate the egg yolks from the egg whites. Place the yolks in a separate bowl.
2. Add honey to the egg yolks. I find 1/2 tsp of honey to be plenty and very sweet. You can add more if you need it. Or less.
3. Beat the egg yolks with a whisk until they are thick and change color. They should look much lighter, with a little white undertone. This takes about five minutes. A fork does not work well for whisking!
4. Serve in a small bowl for a delicious dessert or mid-afternoon snack.

Created using The Recipes Generator

Holiday Treat Round Up

‘Tis the season for party treats.

Cookies and fudge, and brownies, Yum, yum!

Holidays can be a chaotic time, so we wanted to lessen your holiday stress by rounding up all the healthy treat recipe from our blog!

Even though these treats are healthy and full of good fat and real sweeteners, they are also delicious and can be taken with pride to any holiday gathering. But really, they also never need to leave your house 😉. You and your family can enjoy the whole batch!

There are lots to choose from! Pick a treat (or two) and get baking!

Chocolate Peppermint Coconut Fudge and Citrus Coconut Fudge

Fudge is a delicious holiday recipe and easy to share with family and friends!

Get The Recipe >>

Better Than Brownies

While these brownies are not as sweet as conventional brownies, they were deemed by some tasters on the GAPS Diet as being “Better than Brownies.”

Get The Recipe >>

Almond Cookies

These treats are reminiscent of our family's community famous chocolate chip cookies.

Get The Recipe >>

Snickerdoodle Cookies

Snickerdoodles are a mixture of tart and sweet. They are another cookie I grew up making at Christmas, and this one also passed the family taste test!

Get The Recipe >>

Buckeye Cookies

The roots for this recipe go deep in our family. These no-bake cookies are egg free, and casein and lactose free (contains whey and butter). They are also coconut free!

Get The Recipe >>

Christmas Wreath Cookies

This is my favorite cookie to bring to a cookie exchange because it's so unique.

Get The Recipe >>

Homemade Marshmallows

This simple treat is basically made up of gelatin, honey, water and optional vanilla. You can use this treat to get extra gelatin if you are needing that.

Get The Recipe >>

Pumpkin Pie

This recipe is combining the fermented almond crust of Monica Corrado of Simply Being Well, and the pumpkin filling of Sally Fallon in Nourishing Traditions. 

Get The Recipe >>

Decadent Hot Chocolate

Amazing, rich, thick, decadent, filling, indulging, chocolaty goodness..

Get The Recipe >>

Raw Milk Chocolate Pudding

The most frequent comment about this pudding (besides “yum”, “delicious”, and “mmm…”) is that it tastes just like a chocolate pudding cup!

Get The Recipe >>

Homemade Red Hots

I’ll admit that when I make the Christmas Wreaths in the future I may use store red hots… and tell people they are just for decoration and to pick them off. Because making homemade red hots is a labor of love. There is no other way to put it.

Get The Recipe >>

Caramel Candy and Caramel Sauce

Several years ago I discovered that the mythical candy known as caramel was actually fairly simple to make. 

Get The Recipe >>

Chocolate Fudge Made with Coconut

GAPS Legal Chocolate Peppermint Coconut Fudge and Citrus Coconut Fudge

The GAPS Legal Fudge is a delicious holiday recipe and easy to share with family and friends! This recipe comes together quickly, besides the melting of the coconut butter and oil. I like making this recipe on a snowy day because it’s fun to chill the pans in a snowbank! It makes me feel like a pioneer.

For the citrus fudge, you can use any citrus you like. I prefer orange. You can also use all shredded coconut if you like. I prefer a little crunch in my fudge and like to add the flakes.You can make these flavors on their own and keep them separate. However, I prefer the two flavors together.

To combine the flavors, make the chocolate peppermint fudge first and put it in the freezer for 10 minutes to chill rapidly while you make the citrus fudge. Once chilled, pour the citrus fudge over the top and chill again.The fudge keeps for quite a while and doesn’t melt easily at room temperature. Even so, storing in the fridge is best.Enjoy!

Chocolate Peppermint Coconut Fudge

Ingredients for chocolate peppermint coconut fudge

• ½ cup coconut butter

• ½ cup coconut oil

• ½ cup cocoa powder

• ½ cup honey

• 2 tsp peppermint extract or 2 drops peppermint oil

• 1 tsp vanilla extract

• 3/4 cup shredded coconut

• ¼ cup coconut flakes

Directions for chocolate peppermint coconut fudge

Melt coconut butter on medium heat by adding water to the bottom of a pot and placing jar on top. Or add jar and water to crockpot and heat for two hours until melted.

Melt coconut oil in a separate pot. Crush coconut flakes into smaller pieces.

Combine coconut butter, coconut oil, cocoa powder, honey, peppermint, vanilla, shredded coconut and coconut flakes into a food processor.

Spread mixture into a pan.Chill for 30 minutes.

Add hot water to the sink. Float pan in mixture approx 1 minute until mixture releases from sides. Dip a knife in hot water then slice fudge into pieces.

How to Make Citrus coconut Fudge

Ingredients for citrus coconut fudge

• ½ cup coconut butter

• ½ cup coconut oil

• ⅓ cup raw honey

• 1 tbsp citrus zest

• 2 tbs citrus juice

• 3/4 cup shredded coconut

• ¼ cup Coconut Flakes

Directions for citrus coconut fudge

Melt coconut butter on medium heat by adding water to the bottom of a pot and placing jar on top. Or add jar and water to crockpot and heat for two hours until melted. Melt coconut oil in a separate pot.

Combine coconut butter, coconut oil, cocoa powder, honey, peppermint, and vanilla into a food processor.

Spread mixture into a pan.Chill for 30 minutes.

Add hot water to the sink. Float pan in mixture approx 1 minute until mixture releases from sides. Dip a knife in hot water then slice fudge into pieces.

---

Print

Chocolate Peppermint Fudge

Author: Amy Mihaly

prep time: cook time: total time:

ingredients:

• ½ cup coconut butter
• ½ cup coconut oil
• ½ cup cocoa powder
• ½ cup honey
• 2 tsp peppermint extract or 2 drops peppermint oil
• 1 tsp vanilla extract
• 3/4 cup shredded coconut
• ¼ cup coconut flakes

instructions:

How to cook Chocolate Peppermint Fudge

1. Melt coconut butter on medium heat by adding water to the bottom of a pot and placing jar on top. Or add jar and water to crockpot and heat for two hours until melted.
2. Melt coconut oil in a separate pot. Crush coconut flakes into smaller pieces.
3. Combine coconut butter, coconut oil, cocoa powder, honey, peppermint, vanilla, shredded coconut and coconut flakes into a food processor.
4. Spread mixture into a pan.Chill for 30 minutes.
5. Add hot water to the sink. Float pan in mixture approx 1 minute until mixture releases from sides. Dip a knife in hot water then slice fudge into pieces.

Created using The Recipes Generator

Print

Citrus Coconut Fudge

Author: Amy Mihaly

prep time: cook time: total time:

ingredients:

• ½ cup coconut butter
• ½ cup coconut oil
• ⅓ cup raw honey
• 1 tbsp citrus zest
• 2 tbs citrus juice
• 3/4 cup shredded coconut
• ¼ cup Coconut Flakes

instructions:

How to cook Citrus Coconut Fudge

1. Melt coconut butter on medium heat by adding water to the bottom of a pot and placing jar on top. Or add jar and water to crockpot and heat for two hours until melted. Melt coconut oil in a separate pot.
2. Combine coconut butter, coconut oil, cocoa powder, honey, peppermint, and vanilla into a food processor.
3. Spread mixture into a pan. Chill for 30 minutes.
4. Add hot water to the sink. Float pan in mixture approx 1 minute until mixture releases from sides. Dip a knife in hot water then slice fudge into pieces.

Created using The Recipes Generator

Brownies Made with Dates

Dairy Free, Gluten Free, GAPS Legal Brownies Made with Dates

While these brownies are not as sweet as conventional brownies, they were deemed by some tasters on the GAPS Diet as being “Better than Brownies.” These GAPS legal brownies are dairy free, gluten free, sugar free, and egg free.

Even better, besides the 24 hour fermentation time needed for the almond flour, these brownies can be made very quickly! These brownies actually get better over time so it’s actually better to make them a day before to let the flavors meld. They would be delicious eaten alongside homemade ice cream or with homemade whipped cream and fruit.

Better Than Brownies - GAPS Legal Brownies

Ingredients for brownies made from dates

• 2 cups of almond flour

• 5 tablespoons Whey

• 18 dates

• ½ cup Filtered Water

• 1/2 cup Coconut Oil + extra to grease the baking dish

• ¼ cup Cacao Powder

• ½ tsp Vanilla Extract

• ¼ cup Cacao Nibs (optional)

• ¼ cup Crispy Nuts (optional)

Directions for brownies made from dates

24 Hours Before:

Add almond flour and cacao powder to a bowl. Use a fork to get rid of almond flour clumps.Add whey and stir to moisten.Cover and leave on counter to ferment for 24 hours.

The Next Day:

Cut up 18 dates, removing the inner pit.Add ½ cup Filtered Water.

Cook on low heat until dates are soft and water is absorbed, about 4-6 minutes. (think like making applesauce.) Watch closely to make sure dates don’t burn. You may need to add more water as you go depending on how dry your dates are so they’re able to fully hydrate without burning. Be sure not to add too much or it will thin the eventual date paste.

When dates are soft, turn off the heat. Puree the mixture in the pot with an immersion blender or add to a blender or food processor until smooth. The smoother the date texture, the more appealing the brownies!Preheat oven to 350.Grease a baking dish or pie pan with coconut oil. Do not use a metal baking dish or the edges will burn.

Combine coconut oil and dates into the almond flour mixture. If you’re using a blender, add the coconut oil to the blender and blend until smooth before adding to the flour mixture. Optionally, add cacao nibs and crispy nuts.

Stir the mixture until smooth, being sure to get all the clumps out. You want the mixture to be as smooth as possible. The batter will be thick. Add batter to greased baking sheet and smooth out.

Bake for 45 minutes until the knife comes out clean. Check after 30 minutes. Serve and enjoy!

Notes:

• Instead of date paste, you can use applesauce but the brownies will not be as sweet and you will need to make your own applesauce that is thick so it creates the right consistency.

• These brownies get better with age!

• These are dairy free, gluten free, sugar free, egg free and legal on GAPS.

---

Print

Brownies Made with Dates

Author: Amy Mihaly

prep time: cook time: total time:

ingredients:

• 2 cups of almond flour
• 5 tablespoons Whey
• 18 dates
• ½ cup Filtered Water
• 1/2 cup Coconut Oil + extra to grease the baking dish
• ¼ cup Cacao Powder
• ½ tsp Vanilla Extract
• ¼ cup Cacao Nibs (optional)
• ¼ cup Crispy Nuts (optional)

instructions:

How to cook Brownies Made with Dates

24 Hours in Advance

1. Add almond flour and cacao powder to a bowl. Use a fork to get rid of almond flour clumps.Add whey and stir to moisten.Cover and leave on counter to ferment for 24 hours.

The Next Day

1. Cut up 18 dates, removing the inner pit. Add ½ cup Filtered Water.
2. Cook on low heat until dates are soft and water is absorbed, about 4-6 minutes. (think like making applesauce.) Watch closely to make sure dates don’t burn. You may need to add more water as you go depending on how dry your dates are so they’re able to fully hydrate without burning. Be sure not to add too much or it will thin the eventual date paste.
3. When dates are soft, turn off the heat. Puree the mixture in the pot with an immersion blender or add to a blender or food processor until smooth. The smoother the date texture, the more appealing the brownies!Preheat oven to 350.Grease a baking dish or pie pan with coconut oil. Do not use a metal baking dish or the edges will burn.
4. Combine coconut oil and dates into the almond flour mixture. If you’re using a blender, add the coconut oil to the blender and blend until smooth before adding to the flour mixture. Optionally, add cacao nibs and crispy nuts.
5. Stir the mixture until smooth, being sure to get all the clumps out. You want the mixture to be as smooth as possible. The batter will be thick. Add batter to greased baking sheet and smooth out.
6. Bake for 45 minutes until the knife comes out clean. Check after 30 minutes. Serve and enjoy!
7. Notes:
8. Instead of date paste, you can use applesauce but the brownies will not be as sweet and you will need to make your own applesauce that is thick so it creates the right consistency.
9. These brownies get better with age!
10. These are dairy free, gluten free, sugar free, egg free and legal on GAPS.

Created using The Recipes Generator

Christmas Wreath Cookies {GAPS Legal}

It's the holiday season! More specifically, it's cookie season!   I love making, giving away (and eating) Christmas cookies. But it's been a long time since I have enjoyed many of the cookies I grew up making, so this year I decided I wanted to create real-food versions of some of my favorite Christmas cookie recipes.  

First up, Christmas Wreath cookies!

  This cookie is traditionally a mix of corn flakes, marshmallows, and butter. So let's look at the ingredients...

• The butter is already a real food!

• Marshmallows I have made before, modified from Mommypotamus' marshmallow recipe.

So all I had to do was figure out a substitution for the corn flakes (and see if the marshmallows actually work the same as the commercial variety).   Challenge accepted!

Christmas Wreath Cookies

Makes about 36 cookies (recipe can be halved)

Ingredients

For Marshmallows

• 2 cups honey

• 1 cup of filtered water

• 2 tsp vanilla

• 1 tsp sea salt

• 6 TBS grass-fed beef gelatin

• 1 cup of filtered water

For Wreath Cookies

• Marshmallow paste (above)

• 8 ounces organic butter

• 14 cups coconut flakes (approximately 20 ounces)

• Red hots (my homemade recipe)

• Natural food coloring, blue and yellow packets (I used this one)

Directions

Place the coconut flakes in the oven at 200°

Toast the coconut until they are light brown—this makes the cookies crispier! When done, remove them from the oven Place in a large bowl, set aside.

Melt the butter in a saucepan over low heat When melted, remove from heat and set aside   Next, make the marshmallow paste. See recipe here.

Soften the gelatin

• Add gelatin to 1 cup hot water

• Stir and allow to to sit, keep warm (not on stove)

While gelatin is softening... Heat honey and water in a medium saucepan (medium to high heat), stirring frequently, until it reaches the soft ball candy stage (about 235°F).

If you don't have a thermometer, you can check by dripping the heated honey into a glass of cold water. When the candy forms a ball, it is ready!

When the honey has reached the soft ball stage, remove from heat. Add the heated mixture to the softened gelatin in a large bowl. Add vanilla.

Do these steps quickly, you don't want honey mixture to cool off too much!

Whisk the mixture using an electric mixer or stand mixer for about 10 minutes.

When the mixture is thick and looks like marshmallow paste, it's done!  

If you want marshmallows, you can stop here. Put the marshmallow paste in a greased glass 9x11 dish and allow to cool and dry for a 24-36 hrs. Then cut up and serve.  

But we are not stopping here! To make traditional Christmas wreath cookies you melt the marshmallows and turn them back into paste-which is what you just created!  

Next, stir the melted butter into the mixture. It will deflate the mixture somewhat, this is normal.

Mix in the blue and yellow food coloring packets. This will turn it green (not neon green—that's an artificial color). But when it's made into wreathes it does look green—although you're going to have to take my word for it!

Pour the marshmallow mixture into the bowl with the toasted coconut flakes. Mix until the flakes are coated.

Finally, form the warm mixture into wreath-shaped cookies on parchment paper.

Add decorative red hots as berries (see my homemade recipe) Allow to cool.

See, I told you they look green!

All that's left is to share and enjoy these delicious treats!

Disclosure: This post contains affiliate links. Your trust is important. I only recommend products I trust. 

---

Print

Christmas Wreath Cookies

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

For Marshmallows

• 2 cups honey
• 1 cup of filtered water
• 2 tsp vanilla
• 1 tsp sea salt
• 6 TBS grass-fed beef gelatin
• 1 cup of filtered water

For Wreath Cookies

• Marshmallow paste (above)
• 8 ounces organic butter
• 14 cups coconut flakes (approximately 20 ounces)
• Red hots (my homemaderecipe)
• Natural food coloring, blue and yellow packets (I used this one)

instructions:

How to cook Christmas Wreath Cookies

1. Place the coconut flakes in the oven at 200°
2. Toast the coconut until they are light brown—this makes the cookies crispier! When done, remove them from the oven Place in a large bowl, set aside.
3. Melt the butter in a saucepan over low heat When melted, remove from heat and set aside Next, make the marshmallow paste. See recipe here.
4. Soften the gelatin
5. Add gelatin to 1 cup hot water
6. Stir and allow to to sit, keep warm (not on stove)
7. While gelatin is softening... Heat honey and water in a medium saucepan (medium to high heat), stirring frequently, until it reaches the soft ball candy stage (about 235°F).
8. If you don't have a thermometer, you can check by dripping the heated honey into a glass of cold water. When the candy forms a ball, it is ready!
9. When the honey has reached the soft ball stage, remove from heat. Add the heated mixture to the softened gelatin in a large bowl. Add vanilla.
10. Do these steps quickly, you don't want honey mixture to cool off too much!
11. Whisk the mixture using an electric mixer or stand mixer for about 10 minutes.
12. When the mixture is thick and looks like marshmallow paste, it's done!
13. If you want marshmallows, you can stop here. Put the marshmallow paste in a greased glass 9x11 dish and allow to cool and dry for a 24-36 hrs. Then cut up and serve.
14. But we are not stopping here! To make traditional Christmas wreath cookies you melt the marshmallows and turn them back into paste-which is what you just created!
15. Next, stir the melted butter into the mixture. It will deflate the mixture somewhat, this is normal.
16. Mix in the blue and yellow food coloring packets. This will turn it green (not neon green—that's an artificial color). But when it's made into wreathes it does look green—although you're going to have to take my word for it!
17. Pour the marshmallow mixture into the bowl with the toasted coconut flakes. Mix until the flakes are coated.
18. Finally, form the warm mixture into wreath-shaped cookies on parchment paper.
19. Add decorative red hots as berries (see my homemade recipe) Allow to cool.
20. See, I told you they look green!
21. All that's left is to share and enjoy these delicious treats!

Created using The Recipes Generator