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.

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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.

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Coconut Carrot Gluten Free Birthday Cake

In celebration of my friend's birthday years ago, I made an "Amazingly Delicious Carrot Cake" (that's what the recipe was called, at least). I’ve modified the recipe a bit and I am so excited to have found such a delicious-looking recipe.

One ingredient in it that I have never even heard of *gasp, I know* is coconut butter (or coconut manna--they can be used interchangeably). This is not a more expensive version of coconut oil, as I first thought, but a coconut puree. I bought a jar (a bit pricey) at our local health food grocery store, or you can make your own.

Coconut butter is very sweet, and can be used as a little sweet snack. However, because there is more fiber, and it is much sweeter than coconut oil, if you are following GAPS, you should not introduce it until Introduction stage 6 or full GAPS. But if you can tolerate it, I would recommend trying this delicious coconut treat!

Sometimes I wonder why we even want to eat processed sugar, this cake is so rich, moist and delicious! Sadly for you, the photos cannot portray the enticing aroma I am experiencing! You will just have to try it out for yourself!

I have also made this recipe using the leftover pulp from juicing carrots. Add a little bit of additional water to keep the cake from getting too dry.

I made this as one cake in a 9x13 pan and then cut it in half and stacked to decorate it. You can also make it in two smaller pans. Just make sure you are using glass, not aluminum to bake with. Baking it as a sheet cake also means you can cut it into shapes for themed birthdays.

Ingredients for Coconut Carrot Gluten Free Birthday Cake:

For the Cake

• 2 cups coconut manna (1 15 oz jar)

• 9 dates

• 1 cup carrots, about two large carrots

• 2 tsp cinnamon

• ½ cup raisins

• ½ cup shredded coconut (if you have coconut flakes, just put them in a food processor for a minutes)

• 1 tsp sea salt

• 1 tsp vanilla extract

• 10 organic eggs

For the Frosting

• 2 cups cultured cream or sour cream

• 2 tbsp honey 

• 1 tsp vanilla extract

• Zest of 1 Lemon

• ½ tsp Lemon Juice

• Pinch of sea salt

Directions for Coconut Carrot Gluten Free Birthday Cake:

In a pot on the stove, start your coconut manna melting by adding the jar to water. Melt over low heat. It can take up to 30 minutes to melt depending on how big and full your jar is.

Start your dates rehydrating. Remove the pits and add the dates to a bowl that can have hot water in it (I use glass.). Add boiling water to the bowl, enough to cover the dates. Let sit for 20 minutes until dates are rehydrated

Finely shred two large carrots with a food processor. 

Once dates are soft and squishy, about 20 minutes, put them in a food processor, without liquid. Slowly add more liquid as they blend until they are a smooth consistency but not too liquidy.

In a large bowl, crack all the eggs. Whisk with an electric whisk or immersion blender to get the maximum amount of air into them.

Grease the baking dish with butter or the fat of your choice. If you have a butter allergy, coconut oil is acceptable.

Stir the ingredients into the bowl with eggs until they are all distributed evenly.

Add the mixture to the greased baking dish.

Bake in the preheated oven for 40 minutes until the top is golden and the cake is set.

Allow to cool slightly before removing from the pan.

Mix the frosting in a bowl. 

Decorate the cake as desired and enjoy!

If you don’t have a tray, plate or board to decorate your cake on:

Make one simply with leftover cardboard and aluminum foil.

Cut your cardboard to size. Cover with aluminum foil and tape underneath so nothing slips.

Add parchment paper to the top where the cake will sit so your food is not sitting on metal.

Decorate your cake!

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Author: The Be Well Clinic

prep time: cook time: total time:

ingredients:

For the Cake

• 2 cups coconut manna (1 15 oz jar)
• 9 dates
• 1 cup carrots, about two large carrots
• 2 tsp cinnamon
• ½ cup raisins
• ½ cup shredded coconut (if you have coconut flakes, just put them in a food processor for a minutes)
• 1 tsp sea salt
• 1 tsp vanilla extract
• 10 organic eggs

For the Frosting

• 2 cups cultured cream or sour cream
• 2 tbsp honey
• 1 tsp vanilla extract
• Zest of 1 Lemon
• ½ tsp Lemon Juice
• Pinch of sea salt

instructions:

How to cook

1. In a pot on the stove, start your coconut manna melting by adding the jar to water. Melt over low heat. It can take up to 30 minutes to melt depending on how big and full your jar is.
2. Start your dates rehydrating. Remove the pits and add the dates to a bowl that can have hot water in it (I use glass.). Add boiling water to the bowl, enough to cover the dates. Let sit for 20 minutes until dates are rehydrated
3. Finely shred two large carrots with a food processor.
4. Once dates are soft and squishy, about 20 minutes, put them in a food processor, without liquid. Slowly add more liquid as they blend until they are a smooth consistency but not too liquidy.
5. In a large bowl, crack all the eggs. Whisk with an electric whisk or immersion blender to get the maximum amount of air into them.
6. Grease the baking dish with butter or the fat of your choice. If you have a butter allergy, coconut oil is acceptable.
7. Stir the ingredients into the bowl with eggs until they are all distributed evenly.
8. Add the mixture to the greased baking dish.
9. Bake in the preheated oven for 40 minutes until the top is golden and the cake is set.
10. Allow to cool slightly before removing from the pan.
11. Mix the frosting in a bowl.
12. Decorate the cake as desired and enjoy!

If you don’t have a tray, plate or board to decorate your cake on:

1. Make one simply with leftover cardboard and aluminum foil.
2. Cut your cardboard to size. Cover with aluminum foil and tape underneath so nothing slips.
3. Add parchment paper to the top where the cake will sit so your food is not sitting on metal.
4. Decorate your cake!

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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.

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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

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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.

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GAPS Friendly Strawberry Rhubarb Pie Recipe

Strawberry rhubarb pie has always been one of my favorites! In the past I have modified recipes to make a strawberry rhubarb dessert, but this year I decided I wanted to use my growing knowledge and skill in the kitchen and make a delicious GAPS-legal pie. My added challenges? I wanted to make it with a fermented almond crust, and use a different sweetener than honey. Finally, I wanted to have a modification that made not only GAPS legal, but dairy-free, nut-free and egg-free.

Overall, I would call the experiment a success. But to get that success I had to make more multiples of this recipe than I ever have for any previous recipe I've posted. Because of the crust. Not that my "tester" friends and family complained.

Turns out almond flour crust doesn't play nice with a wetter pie filling. Actually, the problem is that it plays too nice! It wants to combine with the filling; get up close and personal. Not what a pie crust is supposed to do. I did not fully overcome the pie-crust conundrum, but every recipe I made turned out delicious. So instead of chocking it up as a "failed recipe," I decided to share with you what I made... a good pie that happens to have a crust with boundary issues! And, of course, I will share the modified recipe for egg-free, nut-free, dairy-free strawberry rhubarb dessert. Keep reading!

Ingredients FOr Strawberry Rhubarb Pie

For the Pie Crust:

• 2 1/2 cups almond flour

• 1/4 cup whey (enough to moisten)

• 1/2 cup room-temperature butter (or lard)

• 1/2 tsp sea salt

For the Filling:

• 3 1/2 cups rhubarb pieces

• 2 1/2 cups sliced strawberries

• 1/4 tsp salt

• 1/2 cup date syrup (I use this one)

• 2 TBS gelatin dissolved in 1/4 cup hot water

• Optional: zest from 1/2 lemon

Directions for Strawberry Rhubarb Pie

Mix almond flour and whey together. Cover and leave on the counter for 24 hours to ferment.

After 24 hours, this mixture keeps in the fridge for up to 1 week.

To the fermented flour mixture, add butter or lard and sea salt. Mix well, getting all clumps out.

Then butter a pie pan well. Press the crust mixture into the pan and form a crust using your fingers.

Bake at 400° for 5-8 minutes until a little dry and just turning brown.  

Combine all ingredients for the filling. Let sit for 5-10 minutes until the juices increase.

Add the filling to your pre-baked crust.

Bake at 400° for 30-35 minutes until light brown.

Directions for Strawberry Rhubarb Dessert

A delicious nut free alternative served hot or at room temperature!

Mix the filling the same, except add 2 additional TBS of gelatin and dissolve in 1/2 cup of hot water.

Let the filling sit for 5-10 minutes to let the flavors mix.

Line muffin tins.

Bake at 350° for 20-25 minutes until the tops are just browning.

Serve warm or room temperature. These gooey treats are a bit messy, so eat with a spoon. They are delicious!  

Enjoy!

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Strawberry Rhubarb Pie

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

For the Pie Crust:

• 2 1/2 cups almond flour
• 1/4 cup whey (enough to moisten)
• 1/2 cup room-temperature butter (or lard)
• 1/2 tsp sea salt

For the Filling:

• 3 1/2 cups rhubarb pieces
• 2 1/2 cups sliced strawberries
• 1/4 tsp salt
• 1/2 cup date syrup (I use this one)
• 2 TBS gelatin dissolved in 1/4 cup hot water
• Optional: zest from 1/2 lemon

instructions:

How to cook Strawberry Rhubarb Pie

24 Hours Before

1. Mix almond flour and whey together. Cover and leave on the counter for 24 hours to ferment.
2. After 24 hours, this mixture keeps in the fridge for up to 1 week.

The Next Day

1. To the fermented flour mixture, add butter or lard and sea salt. Mix well, getting all clumps out.
2. Then butter a pie pan well. Press the crust mixture into the pan and form a crust using your fingers.
3. Bake at 400° for 5-8 minutes until a little dry and just turning brown.
4. Combine all ingredients for the filling. Let sit for 5-10 minutes until the juices increase.
5. Add the filling to your pre-baked crust.
6. Bake at 400° for 30-35 minutes until light brown.

Created using The Recipes Generator

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Strawberry Rhubarb Dessert

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

• 3 1/2 cups rhubarb pieces
• 2 1/2 cups sliced strawberries
• 1/4 tsp salt
• 1/2 cup date syrup (I use this one)
• 2 TBS gelatin dissolved in 1/4 cup hot water
• Optional: zest from 1/2 lemon

instructions:

How to cook Strawberry Rhubarb Dessert

1. Mix the filling the same, except add 2 additional TBS of gelatin and dissolve in 1/2 cup of hot water.
2. Let the filling sit for 5-10 minutes to let the flavors mix.
3. Line muffin tins.
4. Bake at 350° for 20-25 minutes until the tops are just browning.
5. Serve warm or room temperature. These gooey treats are a bit messy, so eat with a spoon. They are delicious!

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Homemade Red Hots {GAPS Legal}

I have been getting more bold in the kitchen, and this December I decided to create alternative recipes featuring some of my favorite Christmas cookies. To enjoy.

I decided on my first cookie to make, Christmas Wreath cookies. And as I was running through my ingredients and working out substitutions I came to the decorative red hots.

And I was faced with a dilemma... could I create a red hot, or should I simply bite the bullet and just use traditional red hots. Maybe I could even find a healthy brand...

But my all-or-nothing attitude kicked in. If I was going to do this, I was going to do it right.

And that meant making red hots. From scratch. A quick search revealed that it was possible... in essence red hots are a sugar brittle flavored with spices, like cinnamon.

I knew how to make candy out of honey. This could work.

It did work. But I'll admit that when I make the Christmas Wreaths in the future I may use boughten 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. But being able to put healthy, three ingredient red hots on your Christmas cookies is amazing! And if you don't care if they are rounded into tiny, holly-berry decorative balls, then this is a really easy candy to make!  

GAPS Legal Homemade Red Hots / Cinnamon Hard Candy

Ingredients:

• 1/2 cup water

• 1 cup honey

• 1/4-1/2 tsp cinnamon

• 1 package natural red coloring (I used this one)

Directions:

Combine the honey and water on the stovetop in a medium saucepan, stirring frequently.

You want to heat it at a temperature that is not too hot that it burns, but if it's too low it will take forever to get to temperature.

You're going to have to find your heat sweet spot. It should take between 5-10 minutes to get to soft ball stage, if it's taking longer, turn it up!

Soft ball stage occurs around 235°. If you don't have a thermometer available, you can drip some into a clear glass of cold water. It will form into a little ball upon hitting the water. For a little harder candy (I recommend this), let it go a minute or two after you hit the soft-ball stage.  

After whisking thoroughly, pour the liquid onto some parchment paper to cool When it has cooled enough to touch (doesn't take very long), then use well buttered fingers to form tiny little balls

Not tolerating butter? Any fat will do—the key is to prevent sticking!

Roll those little suckers quickly... after a while the candy will get too hard to work with. You can reheat it to soften in up, but believe me, you will be ready to stop rolling balls. Better yet, recruit a friend (or two) to roll with you!

Set the balls in a cold place (outside works for us right now!) When they are hard, gather them up and store them in a container in the fridge. This prevents the balls from clumping.   This candy could be made into any size (I only chose red hot size because of the Christmas wreath cookies)... or simply cooled and broken into pieces. It is a delicious treat!

Enjoy!

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

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Homemade Red Hots

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

• 1/2 cup water
• 1 cup honey
• 1/4-1/2 tsp cinnamon
• 1 package natural red coloring (I usedthis one)

instructions:

How to cook Homemade Red Hots

1. Combine the honey and water on the stovetop in a medium saucepan, stirring frequently.
2. You want to heat it at a temperature that is not too hot that it burns, but if it's too low it will take forever to get to temperature.
3. You're going to have to find your heat sweet spot. It should take between 5-10 minutes to get to soft ball stage, if it's taking longer, turn it up!
4. Soft ball stage occurs around 235°. If you don't have a thermometer available, you can drip some into a clear glass of cold water. It will form into a little ball upon hitting the water. For a little harder candy (I recommend this), let it go a minute or two after you hit the soft-ball stage.
5. After whisking thoroughly, pour the liquid onto some parchment paper to cool When it has cooled enough to touch (doesn't take very long), then use well buttered fingers to form tiny little balls
6. Not tolerating butter? Any fat will do—the key is to prevent sticking!
7. Roll those little suckers quickly... after a while the candy will get too hard to work with. You can reheat it to soften in up, but believe me, you will be ready to stop rolling balls. Better yet, recruit a friend (or two) to roll with you!
8. Set the balls in a cold place (outside works for us right now!) When they are hard, gather them up and store them in a container in the fridge. This prevents the balls from clumping. This candy could be made into any size (I only chose red hot size because of the Christmas wreath cookies)... or simply cooled and broken into pieces. It is a delicious treat!
9. Enjoy!

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Fruit Chutney for your Thanksgiving

Happy Thanksgiving!

One of the best things about November is the focus on being grateful and thankful. Everywhere you look there are posts and tweets showing gratitude. And we sure have a lot to be thankful for! Some things are so obvious we often forget to be thankful for. These are things like safe drinking water, warm houses, smart phones and electricity are so everyday for us that we forget how much we have.

Sometime this week, I encourage you to write a list of all the things you have to be thankful for. Don't feel silly including things like water, or your favorite pair of jeans. See how long you can make the list! Even if you don't feel like being thankful, I encourage you to do this exercise—gratitude changes our perception and experience of life, even if nothing is circumstantially different.

This is not to say that you don't have hard things in your life, or that you should pretend they aren't difficult. They are. Hard things are part of life and are very, very real. Remembering that there are good things in your life as well will help YOU through difficult situations.  

As you know, most of my posts (so far, at least) aren't recipes. But it's Thanksgiving! The start of holidays and delicious, rich, made-with-love food. Well this recipe is definitely delicious, rich and made-with-love!

I took the recipe out of Gut and Psychology Syndrome by Dr. Natasha Cambell-McBride. If you are following the GAPS diet this is legal on stage 5 or 6, when you are tolerating dried spices and peppercorns.

This recipe is very simple—chop and combine ingredients, simmer for a while, then store in jars. It would be a great recipe to make in a crockpot... you really could fix it and forget it! But simple doesn't mean plain. It's delicious and adds flavor to any meat you are eating. And I'm told, quite excellent with turkey!  

*This dairy-free, gluten-free, nut-free, sugar-free recipe would be great for gifts as well—ladle into pint jars and add a bow!

Fruit Chutney

Makes 3-4 quarts

Ingredients

• 2 lbs dried dates (without stones, cut in half)

• 2 lbs cooking apples (about 7 cups of pieces)

• 1 lb plumbs (I used packaged prunes)

• 3 medium onions (about 3 cups, finely diced)

• 3 peppers (about 2 cups, finely diced)

• 2 cups raw apple cider vinegar

• 1-2 tsp whole peppercorns (freshly crushed)

• 1-2 tsp aromatic seeds (I used cumin and dill)

• 1 tsp cayenne pepper

• 1-2 tsp natural salt

Directions:

Cut dates in half (and remove stones (seeds) if needed)

Slowly boil the dates in about 1 cup of water in a large pot until soft (about 10 minutes)

If you live in Colorado like me, and don't use a lid (also like me), you may need to add extra water during this process.

When the dates are soft, turn off heat and mash them with a potato masher—they don't have to be perfectly smooth, just mashed.  

While you were softening the dates, I hope you were furiously chopping! I completely underestimated the time it was going to take to chop everything I needed for this recipe. If you want the process to go smoother, I would recommend chopping everything at the beginning. Then as soon as the dates are soft you can add the rest, stir occasionally, and walk away!

The directions from Dr. Natasha are:

Add everything else to the dates and simmer 1-1/2 hours on very low heat, stirring occasionally.

If you are like me and work better with a little note of panic, then by all means, chop furiously and add things as you chop. For all you step-by-steppers like me, below are pictures to show what I added.

Sterilize the jars.

Dr. Natasha recommends doing this in an oven. I had never done this but it seemed to work great! Place cold jars in a cold oven. Heat the oven to 250°F, then leave it at that temperature for 40 minutes to sterilize the jars. Pull the jars out of the oven one-by-one as you are ready to fill them so they stay hot. Use oven mitts!

Ladle the hot chutney into the jars.

A jar funnel is a lifesaver here!

I left just a little room for air, much less than my fermenting self wanted, but no jars exploded so it must be okay!

Wipe off any chutney on the rim of the jar. Then immediately seal the jar, tightening the lid.

Again, use an oven mitt—the jars are hot!  

Place the jar on the counter, some distance between them.

It's better to not move the jars until they are cool, so place them where you will not need to move them for many hours, overnight is better.

When cool, place the jars into the refrigerator.

This is not a fermented food, so it does require refrigeration.  

Serve with meats and fish. Good cold or warm.

It's delicious! I made this for our Thanksgiving feast in a few days, but tried it out with some chicken today. I enjoyed it thoroughly! I hope you enjoy it as well!

Onward!

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Fruit Chutney

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

• 2 lbs dried dates (without stones, cut in half)
• 2 lbs cooking apples (about 7 cups of pieces)
• 1 lb plumbs (I used packaged prunes)
• 3 medium onions (about 3 cups, finely diced)
• 3 peppers (about 2 cups, finely diced)
• 2 cups raw apple cider vinegar
• 1-2 tsp whole peppercorns (freshly crushed)
• 1-2 tsp aromatic seeds (I used cumin and dill)
• 1 tsp cayenne pepper
• 1-2 tsp natural salt

instructions:

How to cook Fruit Chutney

1. Cut dates in half (and remove stones (seeds) if needed)
2. Slowly boil the dates in about 1 cup of water in a large pot until soft (about 10 minutes)
3. If you live in Colorado like me, and don't use a lid (also like me), you may need to add extra water during this process.
4. When the dates are soft, turn off heat and mash them with a potato masher—they don't have to be perfectly smooth, just mashed.
5. While you were softening the dates, I hope you were furiously chopping! I completely underestimated the time it was going to take to chop everything I needed for this recipe. If you want the process to go smoother, I would recommend chopping everything at the beginning. Then as soon as the dates are soft you can add the rest, stir occasionally, and walk away!
6. The directions from Dr. Natasha are:
7. Add everything else to the dates and simmer 1-1/2 hours on very low heat, stirring occasionally.
8. If you are like me and work better with a little note of panic, then by all means, chop furiously and add things as you chop. For all you step-by-steppers like me, below are pictures to show what I added.
9. Sterilize the jars.
10. Dr. Natasha recommends doing this in an oven. I had never done this but it seemed to work great! Place cold jars in a cold oven. Heat the oven to 250°F, then leave it at that temperature for 40 minutes to sterilize the jars. Pull the jars out of the oven one-by-one as you are ready to fill them so they stay hot. Use oven mitts!
11. Ladle the hot chutney into the jars.
12. A jar funnel is a lifesaver here!
13. I left just a little room for air, much less than my fermenting self wanted, but no jars exploded so it must be okay!
14. Wipe off any chutney on the rim of the jar. Then immediately seal the jar, tightening the lid.
15. Again, use an oven mitt—the jars are hot!
16. Place the jar on the counter, some distance between them.
17. It's better to not move the jars until they are cool, so place them where you will not need to move them for many hours, overnight is better.
18. When cool, place the jars into the refrigerator.
19. This is not a fermented food, so it does require refrigeration.
20. Serve with meats and fish. Good cold or warm.

Created using The Recipes Generator

Zucchini Bread {GAPS legal}

Zucchini... if there is one harvest that defines summer, it's zucchini.

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.

Today I want to share with you a recipe for a zucchini bread that is legal on the full GAPS diet, WAPF diet, Paleo diet and Whole30. I want you to remember (and take hope in) the fact that I am not primarily a chef. I am just average in the kitchen. If I can make this, so can you! This recipe is very forgiving—so try it!

There are a couple keys to this recipe that need to be followed. Don't shortcut them...they are what make this recipe forgiving, and the bread yummy! The first key is also the first step: fermenting the almond flour. Have you eaten baked goods made of almond flour that are dense and dry? Fermenting the flour creates a lighter, fluffier end product. But that's not all! Fermenting is one of the three processes that can be used to make nuts more digestible.

For more about soaking, sprouting or fermenting, watch this video.

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

Fermented Almond Flour Zucchini Bread

Ingredients

• 2 1/2 cups almond flour (organic preferred)

• 1/2 cup whey (strained from yogurt or kefir)

• 2 cups zucchini (grated and squeezed to remove the liquid)

• 2-3 eggs (chicken or duck)

• 1 tsp cinnamon

• 1/4 tsp ginger

• 1/4 tsp nutmeg

• 1 tsp sea salt (source)

• 1/2 cup sour cream

• 2/3 cup date syrup (source)

Directions

24 hours (or more) before

Mix almond flour and whey together in a bow.l Cover and set on the counter for 24 hours

This fermentation, which takes place at room temperature, will change the texture of the "flour." At the end of 24 hours you will have something that resembles dough more than wet flour. This is a base that can be used for many recipes. It will keep in the fridge about a week, so many people make this ahead of time and keep it in their fridge for future use. With this step done ahead of time, you can pull it out, add ingredients, and have a fermented baked good in about an hour.

The Next Day

Preheat the oven to 350° F Grate more than 2 cups of zucchini. The zucchini is very wet, so squeeze it dry using a cloth or towel (you can see it in the picture below).

Next, measure 2 cups of the zucchini (dry, but not compressed) and mix it into the 24 hour fermented flour. Add 2-3 eggs (it depends on the size of your egg, those pictured are duck eggs, which are larger than chicken eggs).

Mix in the rest of the ingredients (sour cream, date syrup, salt and spices).

I used date paste instead of honey because cooking honey is thought to turn the honey toxic. You can also make your own date paste in a strong blender like a Vitamix.

Pour into a greased pan (I prefer lining mine with parchment paper, but this is optional).

Bake at 350° for 45-50 minutes, or until toothpick comes out clean from the middle. Wait at least 10 minutes before cutting into the bread. This allows the steam to finish the cooking progress, and will make the texture of the bread better. Add butter, and enjoy!

This post contains affiliate links. Your trust is important to me, and I only recommend products that I trust.

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Fermented Almond Flour Zucchini Bread

Author: Amy Mihaly, Be Well Clinic

prep time: cook time: total time:

ingredients:

• 2 1/2 cups almond flour (organic preferred)
• 1/2 cup whey (strained from yogurt or kefir)
• 2 cups zucchini (grated and squeezed to remove the liquid)
• 2-3 eggs (chicken or duck)
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1 tsp sea salt (source)
• 1/2 cup sour cream
• 2/3 cup date syrup (source)

instructions:

How to cook Fermented Almond Flour Zucchini Bread

24 hours (or more) before

1. Mix almond flour and whey together in a bow.l Cover and set on the counter for 24 hours
2. This fermentation, which takes place at room temperature, will change the texture of the "flour." At the end of 24 hours you will have something that resembles dough more than wet flour. This is a base that can be used for many recipes. It will keep in the fridge about a week, so many people make this ahead of time and keep it in their fridge for future use. With this step done ahead of time, you can pull it out, add ingredients, and have a fermented baked good in about an hour.

The Next Day

1. Preheat the oven to 350° F Grate more than 2 cups of zucchini. The zucchini is very wet, so squeeze it dry using a cloth or towel (you can see it in the picture below).
2. Next, measure 2 cups of the zucchini (dry, but not compressed) and mix it into the 24 hour fermented flour. Add 2-3 eggs (it depends on the size of your egg, those pictured are duck eggs, which are larger than chicken eggs).
3. Mix in the rest of the ingredients (sour cream, date syrup, salt and spices).
4. I used date paste instead of honey because cooking honey is thought to turn the honey toxic. You can also make your own date paste in a strong blender like a Vitamix.
5. Pour into a greased pan (I prefer lining mine with parchment paper, but this is optional).
6. Bake at 350° for 45-50 minutes, or until toothpick comes out clean from the middle. Wait at least 10 minutes before cutting into the bread. This allows the steam to finish the cooking progress, and will make the texture of the bread better. Add butter, and enjoy!

Created using The Recipes Generator