Bacon and Egg Pies

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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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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Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Pies
Ingredients
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.

Coconut Fudge Slice

This recipe is useful as a reward system for children who are fussy eaters on the intro diet, it is smooth and has the texture of chocolate as it melts in their mouth. About 50% of fatty acids found in coconut oil is Lauric Acid which is one of the ingredients found in human breast […]

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Coconut Fudge Slice
This recipe is appropriate for stage one on the intro diet for fussy eaters only.
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Prep Time 5 minutes
Passive Time 1 hour
Servings
peices
Ingredients
Basic Fudge Recipe
Other Variations
Prep Time 5 minutes
Passive Time 1 hour
Servings
peices
Ingredients
Basic Fudge Recipe
Other Variations
Votes: 0
Rating: 0
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Instructions
  1. Place all ingredients into the food processor and blend until all well combined and creamy
  2. line a glass pyrex dish with bleach free baking paper and pour the ingredients into the dish
  3. Place dish into the freezer for 45 minutes to an hour so that it hardens quickly and doesn't separate
  4. Remove from freezer and store in the fridge
  5. Cut small square portions as desired

Berry Birthday Cake (Better than Chocolate Cake)

I was very delighted with the creation of this cake recipe and happy to share it with you.  I have been making it for over 8 years now for my family and perfecting it each time or adding different things to it for variety.  This cake is a treat and should be consumed sparingly which […]

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Berry Birthday Cake
Appropriate for the Full GAPS Diet and when all digestive distress has settled
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Prep Time 30 Minutes
Cook Time 40 Minutes
Servings
People
Ingredients
Cake Ingredients
Filling
Chocolate Icing
Prep Time 30 Minutes
Cook Time 40 Minutes
Servings
People
Ingredients
Cake Ingredients
Filling
Chocolate Icing
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Instructions
Equipment
  1. 2 x stainless steel round spring-form cake pans
  2. Food processor or thermomix
  3. Saucepan
Cake Mixture Instructions
  1. Place pitted dates in a saucepan on the stove with a tablespoon of ghee and heat on a low temperature until they soften. If you have a thermomix, you can do this for 5-7 minutes
  2. Place softened date mixture in the blender (or thermomix) and blend dates into a paste. Add remaining ingredients and blend at a high speed until the mixture resembles a chocolate cake mixture. The mixture should hold a firm smooth consistency
  3. Baste the spring-form cake pans with ghee or coconut oil and pour the mixture into the pans. Cook for 40 – 50 minutes at 150◦C
  4. Test the cake with a fork before you take it out of the oven and when ready, remove cakes from the oven and take them out of the spring-form pans as soon as you can. Let the cakes cool on a cooling rack
  5. You can place any filling in the middle or on the top of the cake with a little creativity. The berry filling works well as a middle filling for the cakes and the top of the cake works well with sour cream and fresh berries. Alternatively, you can try the cake icing below and use it for the top layer with fresh berries on top as shown in the picture.
Filling Instructions
  1. Combine berries, apples, lemon juice and honey in a saucepan and bring ingredients to boiling point, then turn the temperature down and continue cooking the mixture slowly on a low heat. Stir frequently as it thickens
  2. Place the ingredients in the fridge to set for 4 hours
Chocolate Icing Instructions
  1. Place all ingredients in a high-speed blender. If possible, let them sit in there for a few minutes to soften the dates a little bit.
  2. Blend all ingredients in your high-speed blender. The ingredients can be a little tricky to blend, so start at a slow speed and increase speed slowly
  3. Keep blending for a very long time to get a velvety consistency. This is one of those recipes that really makes use of the power of a high-speed blender. If you feel that the blades are just spinning but aren't actually moving all of the icing around, turn the blender off and make an air pocket down the side of the blender with a spatula to expose the blades. Remove the spatula, replace the lid, and start blending slowly again.
  4. You'll know it's ready if there are no bits of dates and all you can taste is velvety chocolate goodness. This raw chocolate icing is ready to use as soon as you pour it out of the blender
  5. Simply use a spatula to spread the mixture on the sides and top of the cake.
Recipe Notes

Serve with some sour cream, kefir, yoghurt or creme fraiche

Nut Butter Pancakes

This recipe is introduced on stage 3 and in week 8 and 9 on the GAPS Baby Diet – Introducing Solids for Baby.  It is simple to make and most children love them.  They can be served with a little honey or a spread of ghee and avocado.  This is easy to pack into school […]

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Nut Butter Pancakes
This recipe is appropriate for the GAPS Introduction Diet from Stage 3 onward
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Prep Time 10 Minutes
Servings
People
Ingredients
  • 1 Cup Nut Butter Homemade almond, peanut, cashew etc
  • 3 Whole Eggs Organic and pasture raised
  • 3 Tbsp Pumpkin Or squash or zucchini
  • 2-3 Tbsp Ghee Or coconut oil if dairy not introduced
Prep Time 10 Minutes
Servings
People
Ingredients
  • 1 Cup Nut Butter Homemade almond, peanut, cashew etc
  • 3 Whole Eggs Organic and pasture raised
  • 3 Tbsp Pumpkin Or squash or zucchini
  • 2-3 Tbsp Ghee Or coconut oil if dairy not introduced
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Instructions
  1. Process nut butter, eggs and winter squash in the food processor
  2. Melt ghee or other fat in the pan and spoon pancake sized portions in the pan.
  3. Gently fry and make sure not to burn
Recipe Notes

Clinical Notes

If you find that the introduction of nuts (nut butter) is too soon, you may try the Nut Free Flourless Chicken Pancakes more suitable. Some people may need to try introducing nuts much later in the diet than others, however this recipe is a good place to start when you feel that the time is right and you can make baked items from seeds as an alternative.

Nut Free Flour-less Chicken Pancakes

This recipe is introduced on stage 3 as a replacement for the Nut Butter Pancakes for people who can not tollerate nuts. It can also be adapted in week 8 and 9 on the GAPS Baby Diet – Introducing Solids for Baby. It is simple to make and most children and adults find them enjoyable. […]

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Nut Free Flour-less Chicken Pancakes
This recipe is appropriate for the Introduction Diet from Stage 3 on wards
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Prep Time 15 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Servings
People
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Using a food processor, blend all ingredients together until completely smooth. The mixture will look like thick pancake batter
  2. Heat the pan and melt some ghee or duck fat to grease the pan
  3. Pour spoonfuls of the batter into the pan. The batter may need to be spread out a bit with the spoon so that it is not too thick
  4. Watch to see tiny bubbles form on the top before flipping them over but be sure not to cook to high or they will burn
  5. Serve warm or cold with a slice of avocado or just as they are
Recipe Notes

Alternatives

When you have progressed through the stages, you may add onion, grated carrot and zucchini for extra flavour. Other ingredients to consider when making this recipe are equal amounts of organic nut butter, eggs and squash (as directed in the introduction diet).

When on the full GAPS diet you may wish to add spring onion shallots, carrot and zucchini to the recipe to make fritters.  Later when cucumbers are tollerated, you can enjoy these with a nice homemade tzatziki dip.