Tag Archives: Baking

Death by Chocolate: Paleo Ice Cream Cake (GAPS option, GF, dairy free)

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We have had a slug of birthdays around here in the past week…this was by far the favorite of the birthday treats. 🙂

Death by Chocolate:  Paleo Ice Cream Cake (GAPS option, GF, Dairy Free)

Brownie layer:  I used this awesome recipe from PaleOMG.  I left out the cinnamon, baked the cookie part of the recipe in a greased 9×13 Pyrex cake pan at 350 degrees for 15-20 minutes.  (I also used Trader Joe’s cashew meal instead of almond meal.)  It turned out more brownie-like than cookie-like, which was fine with me. 🙂

Caramel layer:  I used my own recipe for caramel.  I let both the brownie crust and the caramel cool a bit, and then I frosted the brownie with the caramel.  Don’t wait too long, be sure to do it while the caramel is still spreadable.  This layer ended up being fantastic – it solidified in the freezer and tasted more like toffee than anything.  Put your caramel brownie in the freezer for a bit to cool everything off so your ice cream doesn’t melt when you get that far.

Ice cream layer:  Blend in blender – 1-2 cans of full fat coconut milk (I used 1.5 cans), 2-3 egg yolks (if you have a reliable source for pastured eggs), 1/4-1/2 c. honey, 1 T. vanilla, and 1/2 c. baking cocoa.  Process your ice cream in ice cream maker as per manufacturer directions.

Have on hand:  1 bag mini chocolate chips (I used the Enjoy Life brand as they are allergen free of the things we’d prefer to avoid.  If you wanted to make this GAPS legal, leave out the chips.)

When the ice cream reaches the end of the cycle, empty 1/2 to 3/4 of the bag of chips into the machine and let it get dispersed throughout.  Spread your ice cream over the caramel brownie, and use the rest of the bag of chips to sprinkle over the top.

Put it in the freezer, taking care to keep it level, and store until you’re ready to eat!  Enjoy!

This post was shared at Real Food Forager’s Fat Tuesdays; Kelly the Kitchen Kop’s Real Food Wednesday;

Fluffy Frosting (GF, GAPS option)

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We got done baking these awesome cutout cookies from the “A Girl Worth Saving” blog, and I whipped up frosting.  We liked the frosting so well, I thought I had better share the recipe.  Super duper easy.  P.S.  I give her cookie recipe a big thumbs up.  We tried some last year where the dough fell apart…not so good.  These rocked.

Fluffy Frosting (GF, GAPS Option)

1 c. palm shortening (I used Spectrum brand)

1/2 c. raw honey

1 t. vanilla

Beat all together until mixed well and fluffy.  We added non-toxic red and green food coloring from the Natural Candy Store.  Probably not exactly GAPS legal, so you can leave it out if you wish.  They have alot of other baking decorations too.

Frost your cookies, eat them up. 🙂

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Merry Christmas everyone!

Honeyed Baked Apples (GAPS, GF)

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We had this last night and liked it so well that I’m making it again tonight…

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Honeyed Baked Apples (GAPS, GF)

These were super easy and awesome.  I’m not even going to go into measurements or anything precise like that 🙂 so here it is:

Peel and core as many apples as you want.  I melted a little coconut oil in a 8×8 Pyrex baking dish.  Place apples in baking dish.  Put 1 T. raw honey in the hollowed out part.  I put 1-2 T. ghee (you could use butter or coconut oil) over each apple, dusted them liberally with cinnamon and put them in the oven.  Bake at 350 degrees for about an hour.  Midpoint, I spooned the liquid over them so they didn’t dry out.  I also decided I hadn’t been quite liberal enough with the cinnamon, so I added more. 🙂

Cool a little bit…and enjoy!  We topped ours with chopped walnuts, which are optional if you are dealing with nut allergies.

This post was shared at Real Food Foragers’ Fat Tuesdays; Intentionally Domestic’s Traditional Tuesdays; Kelly the Kitchen Kop’s Real Food Wednesdays;