Tag Archives: desserts

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;

GAPS Probiotic Strawberry Ice Cream

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Delish.  This is officially our favorite ice cream!

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Probiotic GAPS Strawberry Ice Cream (approx. 6-8 servings)

1 – 10 oz package of frozen organic strawberries

1 quart homemade creme fraiche

1 T. vanilla (make your own here)

1/4 c. raw honey

3 organic egg yolks (or eggs from a source you trust – please note that I would not use conventional eggs for this purpose!)

***To make the creme fraiche:  Take 1 quart of cream – preferably fresh, raw cream – in a quart Mason jar.  Add 1/4 c. kefir (from a previous batch) and stir well.  I ferment mine uncovered in the dehydrator at 90 degrees for 24 hours, as per GAPS protocol.  I know Dr. Natasha says 105 degrees, but with kefir cultures, I’m afraid I’ll kill them.  I have personally not reacted poorly to doing it that way. If you are on GAPS and don’t have a dehydrator, you can do it the same way you’d make kefir – whatever your method.  And you could use yogurt if you don’t have kefir cultures.  I just happen to do mine this way.  If this is new to you, here’s a great post from Loving Our Guts on making GAPS/SCD yogurt.

If you aren’t on GAPS, you could substitute the creme fraiche for either coconut milk or fresh cream.  Just know that it won’t have the same probiotic effect.  Which happens to be part of what I think makes this sooooo great.  Not only is it incredibly nourishing…happy bacteria are always helpful too!  🙂

Anyhow…I digress.  Blend all ingredients in a blender.  Pour into the ready-and-waiting barrel of your ice cream maker (we have a Cuisinart 2 quart ice cream machine and I love it!) and operate according to directions.  In 30 minutes you will have the best strawberry ice cream ever.  Easy peasy.

On a side note…even if we weren’t on the GAPS Diet (which does not allow for any processed foods like store bought ice cream)…I would prefer this anyhow.  Store bought ice cream often contains propylene glycol – which is otherwise known as antifreeze.  This allows it to be so nice and scoopable.  I’m breaking out my copy of “Nourishing Traditions” by Sally Fallon for the second time today…synthetic ice creams also contain such “luscious” ingredients as:  “Diethylglycol (more antifreeze and paint remover, used in place of eggs); Piperonal (used in place of vanilla, the chemical is otherwise used to kill lice); Benzyl Acetate (used for strawberry flavor, it is a nitrate solvent); Butraldehyde (used in nut flavored ice cream; one of the ingredients of rubber cement) and Ethyl Acetate (used to give ice cream a pineapple flavor – and also doubles as a cleaner for leather and textiles; its vapors have been known to cause chronic lung, liver and heart damage).”  (Pottenger Price Nutrition Foundation)  YUM, huh?  I would hope that after that lineup…making your own sounds pretty darned attractive.   It sure does here.  I think feeding my children antifreeze is unacceptable.  And after almost 40 years of being chronically sick myself, I refuse to partake in anything with ingredients like that anymore.  Health, and quality of life, are too important to me.

P.S.  I have only recently gotten over my raw egg phobia, after doing a great deal of my own research over a long period of time.  When you hear that they are bad your whole life…it takes some undoing.  And knowing that the eggs come from our own hens, which are healthy, helps me.  If you are at all uncomfortable with this…you can lightly cook the eggs with the honey on the stovetop – use a whisk – until well blended.  Let that cool and then put everything in the blender from there.  Just know that you will lose the enzymes from the raw honey, as well as the instant nourishment of the egg yolks.  Totally your call, and to each their own. 🙂  And it will still taste good either way.

And of course – just a reminder – don’t give honey to children under age 1 due to the risk of botulism.

Enjoy!

This post was shared at Butter Believer’s Sunday School; The Better Mom’s Mondays Link Up; The Prairie Homestead’s Homestead Barn Hop; Living with Food Allergies and Celiac Disease Made from Scratch Monday; Real Food Forager’s Fat Tuesdays; Simply Sugar and Gluten Free’s Slightly Indulgent Tuesdays; Cooking Traditional Foods Traditional Tuesdays; Kelly the Kitchen Kop’s Real Food Wednesday; The Tasty Alternative’s Allergy Free Wednesdays; Frugally Sustainable’s Frugal Days, Sustainable Ways; GNOWFGLINS Simple Lives Thursday; The Cultured Palate’s Tasty Traditions; Food Renegade’s Fight Back Fridays; Valentine’s Day at the 21st Century Housewife; Vegetarian Mamma’s Gluten Free Fridays;

Homemade Salted Caramels and a Safety Lesson (GAPS, dairy free, gluten free)

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Tonight I had a great idea…homemade ice cream and caramel topping!!!

I got the ice cream going in our Cuisinart, and then made the caramel (I got my inspiration for the caramel from this post at The Nourished Kitchen, and tweaked it to be dairy free):

1 c. coconut milk or cream

roughly 1 c. raw honey

Celtic sea salt

Combine in a saucepan and bring to a rolling boil.  I boiled for about 20 minutes or so, and I stirred periodically.  I did not go by temp this time, so I don’t have a temp for you.  It will cook way down and get thicker and…well…caramel colored.

I put it in a bowl to cool in the freezer so it would be ready when the ice cream was done.  And that, folks, is where it all went South.  I pushed the bowl in too hard to cram it into my very full freezer and some sloshed over the side.  On my fingers.  Yeah, ouch.  And then some.  Note to self – caramel on skin tends to solidify quickly.  Especially when you run cold water over it.  At least I can laugh about it now, although that might be the pain killer talking…

So…after coming home from the ER with my 3rd-degree-burned finger, the caramel was all ready to eat.  The ice cream was a wash…put away in the fridge to try again another night.   But man, was that caramel good.  I ended up just scraping it out of the bowl in chunks.  In a perfect world where one does NOT end up at the ER after a freak caramel accident, I would butter a pan and spread it out to cool in the fridge.  But hey, this worked too.  I sprinkled Celtic sea salt on the top as well.  Not the prettiest pic I’ve ever taken, but you get the point.  Everyone loved it around here…

And my safety lesson for the night is BE CAREFUL when making caramel.  Put it to cool somewhere level and secure, keep your fingers and all other body parts out of it, and make sure your kids won’t get into it until it’s cooled off.  And enjoy!!! 🙂

This post was shared at Butter Believer’s Sunday School; The Healthy Home Economist’s Monday Mania; The Prairie Homestead’s Homestead Barn Hop; Real Food Forager’s Fat Tuesdays; Simply Sugar and Gluten Free’s Slightly Indulgent Tuesdays; Cooking Traditional Foods Traditional Tuesdays; Kelly the Kitchen Kop’s Real Food Wednesdays; Frugally Sustainable’s Frugal Days, Sustainable Ways; The Nourishing Gourmet’s Pennywise Platter; GNOWFGLINS Simple Lives Thursday; Real Food Freaks Freaky Friday; Food Renegade Fight Back Friday; The Liberated Kitchen’s Grateful GAPS Holiday Foods; 21st Century Housewife’s Gallery of Favorites; Cultured Palate’s Tasty Traditions;