Raw Vanilla Hearts

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This recipe is a great white chocolate alternative and is quick and easy to make requiring no baking what-so ever. Print Recipe Raw Vanilla Hearts This is a recipe for the Introduction Diet from Stage 6 onward. Votes: 0 Rating: 0 You: Rate this recipe! Course Baking at home, Deserts, Egg free recipes Cuisine Full […]

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Print Recipe
 Raw Vanilla Hearts
This is a recipe for the Introduction Diet from Stage 6 onward.
Votes: 0
Rating: 0
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Rate this recipe!
Course Baking at home, Deserts, Egg free recipes
Cuisine Full GAPS Diet, GAPS Introduction Stages
Prep Time 10
Passive Time 30
Servings
Ingredients
Course Baking at home, Deserts, Egg free recipes
Cuisine Full GAPS Diet, GAPS Introduction Stages
Prep Time 10
Passive Time 30
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place all ingredients into a food processor or thermomix and mix or pulse until all lumps are completely removed and the mixture becomes smooth for moulding
  2. Using heart silicon moulds or any other shape, press the mixture with your finger tips into the moulds until leveled.
  3. Place in the fridge to set. This can take up to half an hour or longer. Simply pop them out and store in the fridge when complete.

Bacon and Egg Pies

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This recipe is great for both school or work lunch ideas.  They are supper easy to make and can be frozen for a later time. They do not last very long in our home and rarely get to the freezer unless I hide them. Selecting the right bacon is important: GAPS does not recommend smoked […]

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Print Recipe
 Bacon and Egg Pies
This recipe is appropriate for people following the Full GAPS Diet (not intro)
Votes: 1
Rating: 5
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Rate this recipe!
Course Baking at home, Main Dishes
Cuisine Full GAPS Diet
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Pies
Ingredients
Course Baking at home, Main Dishes
Cuisine Full GAPS Diet
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Pies
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 175 Degrees Celcius
  2. Dice both the onion and bacon.
  3. Saute the onion and bacon in a fry pan with ghee and set aside.
  4. In a glass bowl, add the eggs and whisk the eggs until well mixed.
  5. Dice shallots and grate the cheddar cheese.
  6. Add the shallots, almond flour, salt and cheddar cheese.
  7. When the bacon and onion has cooled a little, add them to the mixture and mix all ingredients well.
  8. Line a muffin tray with regular 12 sized bleach free muffin cups and spoon the ingredients into all the cups evenly.
  9. Cook in the oven at 175 Degrees Celsius for 30 minutes or until browned on the top.
  10. After 30 minutes, remove from the oven and place on a cooling tray. When cooled, store in an airtight container in the fridge or freeze for later. These defrost easily overnight in the fridge.

Basic GAPS Cookie Dough

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I have been making these cookies for over ten years when my son was 3 and first diagnosed with Autism.  We made little faces on them with all kinds of different emotions.  This was to help with understanding the different emotions and prompt communication when eating them.  My son is now 14 and still enjoys […]

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 Basic GAPS Cookie Dough
Suitable from Stage 6 onwards You can make little faces on these cookies with a variety of different expressions and call them emotion cookies or you can make small gingerbread men for Christmas.
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Course Baking at home, Dairy free recipes, Deserts
Cuisine Full GAPS Diet, GAPS Introduction Stages
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
Cookies
Ingredients
Cookie Dough
Jam
Course Baking at home, Dairy free recipes, Deserts
Cuisine Full GAPS Diet, GAPS Introduction Stages
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
Cookies
Ingredients
Cookie Dough
Jam
Votes: 0
Rating: 0
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Instructions
Cookie Dough
  1. Pre-heat oven to 150 degrees Celsius for 10 minutes (no hotter)
  2. Mix all ingredients in a bowl with a spoon, followed by massaging the contents in the bowl into a ball. Depending on the consistency of the mixture, add more nut butter or coconut oil if it is too dry or more nut flour if it is too moist. You want to create a cookie dough so keep mixing and squeezing the contents with your hands so that the mixture can be pressed and ready for rolling.
  3. When you have rolled the cookie mixture into a ball on the bench top, push down with the palms of your hands to flatten it a little and then use a rolling pin to roll out the dough into a flat surface approximately ¾ cm thick.
  4. Use small cookie cutters (approximately 4cm diameter) to cut your desired shape. We use a round one for this recipe but any shape can be used.
  5. Place prepared cut cookies onto an oven baking tray lined with bleach free baking paper.
  6. At this stage, you can create different face imprints on the cookies using a teaspoon for a smile and a pointy object of sorts for the eyes. There are lots of things you can use in the kitchen to do this. Alternatively, you can just keep them plain or add jam to the top. JAM DROPS: If you wish to make jam drops, refer to the prepared jam mixture from the below instructions and spoon a teaspoon of the jam on the top of the cookie.
  7. Place the tray in the preheated oven at no more than 150 degrees Celsius for 10 minutes, keeping a close eye on them to ensure they do not burn. Almond flour burns easily so do not cook any higher than 150 degrees Celsius.
  8. Remove the tray from the oven after 10 minutes and let the cookies cool on the tray before trying to pick them up as they will be soft and may crumble. If left to cool, they will become firmer.
  9. Only when the cookies are completely cool, you may store in an air tight container.
Strawberry Jam
  1. Add all ingredients to a saucepan on a low simmering heat and use a wooden spoon to stir the ingredients whilst applying pressure to the strawberries to squash them into a jam sauce.
  2. Continue to do this for approximately 15 - 20 minutes on a low heat so that the mixture will thicken.
  3. Pour the jam mixture into a jar and refrigerate. This will set when cooled.