Five years ago, I found myself in unchartered territory when I was diagnosed with Celiac Disease. Unbeknownst to me, the auto immune disease had been wreaking havoc on my body for over ten years. Thus began the adventure of gluten-free eating. Then 22 months ago, I decided to make a major change and take a chance on not simply “containing” the problem, but working to turn back time and heal the damage wrought over the course of those ten years. I knew it would be a long and arduous journey, but one well worth taking. The vehicle for my journey: The GAPS Diet. Departure Date: January 5, 2011.
One thing, I’ve learned on this journey thus far, is the importance of making sure that I never “feel” like I’m “missing out.” I’ve learned to ask what people are likely to serve and make sure I take something that will quench the craving that particular food will elicit. The holidays are by far the hardest. As family and friends come together, we gather continuously around copious amounts of deliciously tantalizing seasonal foods that are sure to make my mouth water. My solution: be prepared. If there will be brownies, make my favorite GAPS friendly chocolate dessert!
So, in the spirit of the holidays, here are few of my favorite Gluten-free, Grain-free, Sugar-free Recipes:
1 jar of nut butter (14-16oz) (preferred almond but can be macadamia etc)
2 eggs (preferred free range organic)
1/4-1/2 cup honey depending on how sweet you like it (we use 1/4 cup)
1Tbl Vanilla Extract (not imitation)
2/3 cup organic cocoa powder
1 tsp sea salt
1tsp baking soda
1 cup dark choc chips over 70% cacoa (no sugar added)
Mix everything together in a mixer, grease an 8×8 pan, press the dough into the pan and place in oven at 325 degrees for 20-25 min. The key here is to NOT overcook them, you want the oozy gooey center. Cook them until you insert a knife and it comes out gooey (not totally wet).
1/2 cup butter
5 T honey
2 1/2 cups almond flour
1/2 t sea salt
1 1/2 t ground ginger
1 t cinnamon
1/4 t nutmeg
1/4 t ground cloves
Melt butter. Pout butter into a medium bowl. Add honey. Beat in egg.
In another bowl combine the remaining ingredients. Then add wet to dry.
Grease a cookie sheet with coconut oil. Pour spoonfuls of batter onto cookie sheet.
Cook at 350 degrees for 7-12 minutes.
2 cups Coconut Oil (or Coconut Butter for a higher melting temperature)
1 1/4 cup Cocoa Powder
1/2 cup honey
-Melt half the oil on low heat until liquid
-Meanwhile mix the other half the oil with the honey
-Add in the melted half of the oil
-Add in cocoa powder (preferably while mixer is running with the other ingredients
-Add in any other desired ingredients (peppermint, nuts, coconut, etc)
-Allow to mix for 5-10 minutes
-Pour into containers and freeze or refrigerate (depending on desired texture)