May 12, 2013

{GAPS} Apple Pancake (and update)

Posted in bread, breakfast, child-friendly, dessert, GAPS friendly tagged , , , , , , at 9:29 pm by Jordan

We’ve completed our three month commitment to GAPS, but we’re pretty much still eating “full GAPS”. We love the food, and it’s not that hard to stay on it at home. We are adding healthy things that we miss (like quinoa) in slowly, and we’re not quite as stringent when outside the house (like eating pasteurized cheese at a party).

Here’s a GAPS recipe that’s totally yummy even if you don’t have to avoid grains! (Original recipe here on the Health, Home, & Happiness blog)

Apple pancake with coconut manna

GAPS apple pancake (we serve it with coconut manna)

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April 26, 2013

GAPS pretzel recipe

Posted in appetizers, child-friendly, GAPS friendly, snacks tagged , , , at 11:14 am by Jordan

GAPS pretzel recipe, linked to from Heavenly Princess

Heavenly Princess

3 gifts reflecting

my partner-in-blessing’s glasses, catching the light
the joy of the Lord reflected in the life of an older woman
reflecting upon powerful conversations

3 gifts fragile

100-year-old poetry books
china passed down from great-grandmother
grain-free pretzels (recipe)

4:24gfpretzels

a gift cloth, steel, wood

culturing yogurt covered by flour sack towel
semi truck delivering good food to many families
half-barrels holding squash and watermelon plants

3 gifts moving

stories of redemption, perhaps too personal to share here
You Are More (video)
that God, His son not sparing, sent Him to die – I scarce can take it in

A Holy Experience

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February 24, 2013

4-Ingredient Zucchini Bread {GAPS}

Posted in appetizers, bread, breakfast, child-friendly, dessert, GAPS friendly tagged , , , at 8:16 pm by Jordan

4-ingredient zucchini bread

Alongside the stuffed peppers we ate yesterday, we served this zucchini bread. It has sort of a neutral-savory taste which makes it good with almond butter, honey, or yogurt (breakfast!) or with butter or sour cream (lunch or dinner).

This just might be the simplest zucchini bread recipe you’ve ever seen!

Ingredients:
6 eggs
2 cups almond flour
2 cups zucchini, shredded
1/2 teaspoon salt

Blend the ingredients together with a fork and pour it into muffin tins, a loaf pan, or (as pictured) a 9″x9″ pan. Bake 20-30 minutes at 350°.

Could it be even simpler? Yes! You can simply cut 2 cups worth of zucchini (about 2 small) into chunks and throw it into the blender or food processor with the eggs. After that’s pureed, add the flour one cup at a time, and if it doesn’t mix all the way, finish mixing with a fork.