I’m just going get straight to the point. This batter is good. I mean really good. As in I-can’t-believe-it’s-just-banana-and-eggs good. I’m not even going to ramble and give you a cute little story as to the background of this recipe. Nope, let’s just get cooking!
Category Archives: Cakes, Breads and Muffins
My Favourite GAPS Muffins
For those of you that didn’t catch it, on Friday I was interviewed by my gorgeous friend Jo from Quirky Cooking on her Podcast ‘A Quirky Journey’. During the show I mentioned my GAPS muffins a few times and actually gave away the recipe. It’s virtually the same as this recipe but made in muffin tins. I use the ‘If You Care’ brand because they aren’t bleached, don’t contain any chemicals and are good for the environment. In SA, Foodland sells them, but I’m sure if you just do a trusty Google search, you’ll find somewhere to purchase them online such as organics on a budget.
GAPS bread take 2 (and it’s not a wrap)
Do excuse my weak attempt at humour in the title. Anyhoo.
A week or so ago I shared this bread recipe with you. I liked it, but knew that there was room for improvement.
Enter attempt number 2.
GAPS BREAD ATTEMPT #1
Yesterday, I decided to be brave and make my very first loaf of GAPS bread. I know, I know … HOLY EFFING SHIZBALLS!
I’ve been on Stage 4 for about 2 and a half weeks now, but before yesterday I had been way to nervous to introduce the bread. The recipe in the Gut and Psychology Syndrome book only calls for three ingredients; almonds, fat (butter, lard etc.) and eggs. I was really nervous about how the nuts would go with my tummy.
This may sound dramatic but as I’m sure you can appreciate, if your gut isn’t quite feeling as groovy as it would like to, even the most simple foods can become terribly aggravating.
Decadent Chocolate Cake with Nut Butter Frosting
Wow almost Monday again! Where does the time go. It has been a particularly pleasant weekend here at real soup HQ (I like the ring of that name, makes me sound so much more professional than I actually am). One of my close friends had her 18th on Friday night and it was surprisingly enjoyable.
I love my friends, socializing and talking until my throats runs dry. Then my voice gets raspy and sexy so I’ll try to get my words out. That said, most parties are breeding grounds for deafening music, alcoholic intoxication and uncomfortably chilly outdoor venues.
When I arrived at the pub and made my way up the stairs to find two intimate rooms, a bar and a balcony, all reserved for the party, I was very relieved and impressed. It was also fun to see people that I really haven’t caught up with since school finished last year, as well as some closer friends that I still see quite regularly. Zoe my dear, if you’re reading, 10/10 for a great night – thanks girl!
Where does that cake fit in? I’m getting to it don’t you worry.
Last night it was earth hour (where you turn your lights, and all electricity, off for one hour to raise money and awareness for the charity WWF) and two of my close friends slept over so that we could all participate together. Now with me being on GAPS and not yet up to baked goods I thought I’d better bake them something special – no need for them to be deprived on my account right?
This chocolate cake was the result. I kind of just used my intuition for this one and the logic that coconut flour needs lots (and I mean LOTS) of liquid. The nut butter icing came about because we were out of honey (I used what we had for the cake) and I was loathe to feed my dear ones icing sugar. I know. Control freak vibes.
The cake was a success and both girls took a sneaky piece home with them. Fluffy and rich without being sickly heavy – or so I’m told. Calm those farms, I still had dessert; warm beef connective tissue warmed with some herbamare is surprisingly satisfying – and no I am not on drugs. GAPS makes you love strange foods!
Decadent Chocolate Cake with Nut Butter Frosting
- 3 eggs
- 1 cup 24 hour yoghurt (homemade) or homademade coconut yoghurt for a dairy-free option
- 1/3 cup olive oil (you could also use coconut oil, macadamia oil, melted ghee/butter or melted raw cacao butter if you’d rather)
- 1 cup honey or pitted Medjool dates (you could reduce this to 2/3 cup if your guests aren’t major sweet tooths and just add 1/3 cup water to moisten batter (but if you’re making this for company that don’t have a background in whole food eating you might want to use the full cup of sweetener just to be safe)
- 1/2 cup coconut flour
- 1/4 cup raw cacao (increase to 1/3 cup for a richer “mudcake”)
- 1 teaspoon vanilla bean powder
Method
Place wet ingredients into a food processor or high speed blender (I used my beloved Vitamix) and blend for 30 seconds until thick, light and fluffy. Add dry ingredients and blend again until combines, you don’t want any lumps. Pour the mixture into a greased (with coconut oil) and lined (optional but easier) large cake tin (or could be made in a loaf pan or in muffin tins) and bake at 180 degrees C for 30 mins.
Nut Butter Icing
- 2 Tablespoons cashew butter
- 2 Tablespoons pecan butter
- 2 Tablespoons coconut oil
Mix all all ingredients together until creamy and spread on cooled cake (if too runny add some chia seeds to thicken … This also adds a textural crunch)
Sprinkle cacao nibs on top for added effect if you dare. It looks snazzy and adds extra antioxidants.
Pumpkin Muffins
Just a quick post today because this morning I baked some GAPS friendly pumpkin muffins that turned out really well, so well in fact, that I thought it would be rude not to share the recipe straight away!
I’m going to be honest. When it comes to recipes I don’t often measure or write things down. I use my intuition – and usually I end up with something epic. This was one of those times, so below is the closest estimate of what I did. Don’t worry the ingredients are pretty forgiving so you can’t really go too far wrong.
Pumpkin Pancake Perfection
These pancakes are incredible (if I do say so myself … and I do say so).
Its almost hard to believe that they are utterly nourishing.
Okay, you got me. Maybe it’s not that hard.
After all, real food is delicious. Especially when prepared in snazzy, pancake-like ways.
In the book Gut and Psychology Syndrome by Dr Natasha Campbell McBride, there is no specific pancake recipe. She just says to make them out of vegetables (pumpkin, zucchini, marrow or squash), eggs and nut butter and to cook them in plenty of fat. I simply used my intuition with quantities and came up with a batter that works uber-well. Synchronicity at it’s finest.
This recipe doesn’t include nut butter because I was curious if you could leave it out and still get a ridgy dodge pancake dream. You can.
Your welcome to all my nut-sensitive friends, this one is for you.
But enough chatter. I know you only stopped by for the recipe.
Pumpkin Pancake Perfection
- Separate 2 Organic Eggs and beat the egg whites until thick and fluffy (like when you make Pavlova).
- Beforehand (because you are so organised) you would have steamed or boiled (roughly) 3/4 cup butternut pumpkin and pureed it.
- Mix your egg yolks into the pumpkin puree and add 1/2 teaspoon of vanilla bean powder and 1-2 teaspoons ground cinnamon,, fold in egg whites and … THERE’S YOUR BATTER PAL!!!!!!
- Now for the uber-duber exciting part! Heat a small frying pan over a medium-high heat and melt a generous amount of cold-pressed extra virgin coconut oil; swirling it around to coat the pan.
- Drop 4 Tbs batter into the pan for 1 pancake (make one at a time – these darlings are delicate). Cook until golden on one side before gently flipping over and cooking until second side is golden too.
And there you go; orgasmic, crispy, buttery pancakes that taste like cinnamon donuts if you really use your imagination.
Happy flipping everyone. Pancakes, not the bird. Unless your dinner guests are rude and in need of sign language.