It’s getting to be that time of year when everybody you know claims to be Irish, nasty-looking green beer is everywhere and Pinterest mommies make corny Leprechaun everything.
In all seriousness, I really do love St. Patrick’s day. The way Americans celebrate it just kind of irritates me. And I love making fun of people a bit too much.
It’s almost a rule in my house that we have to eat something green on St. Patty’s day, because we’re Irish-but-at-the-same-time-stupid-Americans and all. 🙂
Last year I found this great recipe for a Shamrock Shake that was GAPS legal. I taste-tested it next to the original shake, and they taste surprisingly similar! (There aren’t many healthy copycats taste anything like the original.) The peppermint masks the honey and coconut flavors perfectly-and it’s green without food dye.
1 can coconut milk (you can also sub 1 ¾ cups of any other type of milk)
1 avocado, pit and skin removed
2 1/2 – 3 tablespoons honey, maple syrup, coconut sugar, or pretty much any other sweetener
1 cup of ice
1 tablespoon vanilla extract
1 teaspoon peppermint extract
Directions: Throw everything in a blender. Turn it on. Then turn it off. Pour into some glasses. Share, or drink them all yourself. Make a Facebook status that says “Kiss me, I’m Irish ;).” You know the drill.
My brothers who are on GAPS were playing in the snow yesterday, and I came up with this hot cocoa recipe. Unlike other GAPS/SCD hot cocoas I’ve tried, this one doesn’t taste too strongly of coconut or honey. Enjoy!
1/2 cup full fat coconut milk (I use Nature’s Forest)
1/2 cup water
2 tbsp cocoa powder
2 tbsp honey
1/4 tsp vanilla
Add the coconut milk and water to a blender. Blend for a minute or so, or until the lumps from the coconut milk are gone. Pour the mixture into a saucepan and heat on medium. Whisk in the honey, cocoa powder, and vanilla. Continue to whisk until hot. Serve.
(Note: the amounts of coconut milk and water you need will depend on how thick the coconut milk is, so you may need to adjust this recipe slightly.)
This is without doubt the greatest GAPS muffin recipe I have ever made. Plus they’re healthy! Not too sweet and they hold together well for being grain-free. And they don’t taste like chalk. You can add in fruit, nuts, etc or more honey/maple syrup to make them sweeter.
Recipe from Gluten-free on a Shoestring
Prep time: 10 minutes Cook time: 17 minutes Yield: 15 muffins
2 cups (224 g) blanched almond flour
6 tablespoons (54 g) navy bean flour (I use coconut flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2 extra-large eggs (120 g outside shell) at room temperature, beaten
6 tablespoons (84 g) unsalted butter, melted and cooled (you could substitute an equal amount virgin coconut oil)
5 tablespoons (105 g) honey
2 tablespoons heavy whipping cream, at room temperature (I use coconut milk)
2 teaspoons pure vanilla extract
Preheat your oven to 325°F. Grease or line a standard 12-cup muffin tin and set it aside.
In a large bowl, place the almond flour, navy bean flour, baking powder, baking soda and salt, and whisk to combine well, working out any lumps in the almond flour. In a separate, medium-sized bowl, place the eggs, butter, honey, cream and vanilla, and beat to combine well. Create a well in the center of the dry ingredients, and pour in the wet ingredients. Mix to combine well. The batter will come together and be thick but relatively fluffy.
Fill the prepared wells of the muffin tin about 3/4 of the way full, and smooth the tops with wet fingers. Place the muffin tin in the center of the preheated oven and bake until lightly golden brown and a toothpick inserted in the center comes out clean (16 to 18 minutes). Be careful not to overbake or the bottoms will burn. Remove from the oven and allow the muffins to cool in the pan for at least 10 minutes, or until cool to the touch. Transfer to a wire rack to cool completely. Repeat with the remaining muffin batter.
This recipe is from Gluten-Free on a Shoestring. It tastes SO good with coffee. I usually make a double batch for my family because we eat it so fast. A couple tips: DON’T double it and bake the cake in a 9×13 pan. It will spill over the sides and burn all over the bottom of your oven. Not fun. Also, when you double it, don’t double the water. You may only want to use 1 cup or a little more. Just make sure the batter is smooth, thick, and easily poured. Like this.
By: Nicole @ Gluten-Free on a Shoestring.com
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
- 2½ cups (350 g) high-quality all-purpose gluten-free flour
- 1½ teaspoons xanthan gum (omit if your blend already contains it
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon kosher salt
- ½ cup (100 g) granulated sugar
- ½ cup (109 g) packed light brown sugar
- 2 tablespoons unsulphured molasses (I use blackstrap, but you don’t have to)
- 6 tablespoons pure maple syrup
- 4 tablespoons honey
- 8 tablespoons (112 g) unsalted butter, at room temperature
- 1 extra-large egg at room temperature, beaten
- 1 cup warm water
- 2 tablespoons (28 g) vegetable oil
- Confectioner’s sugar, for dusting (optional)
- Preheat your oven to 350 degrees F. Grease a 9 inch square baking pan and set it aside.
- In a large bowl, place the flour, xanthan gum, baking soda, baking powder, cinnamon, ginger, salt, and granulated sugar. Whisk to combine well.
- Add the brown sugar, molasses, maple syrup, honey, butter and egg. Mix to combine as best you can. It will be lumpy. But not for long. Add the water, and mix well. It will be smooth (see the photo). Add the oil, and blend.
- Pour into the prepared pan. Place the pan in the center of the preheated oven, and bake until a toothpick inserted in the center comes out with, at most, a few moist crumbs attached, about 30 minutes, give or take. The liquid sugars tend to blacken the cake on the bottom, but it still tastes good. Pinky promise.
- Remove from the oven and allow to cool in pan for 5 minutes. Transfer to a wire rack to cool completely. Dust with optional powdered sugar.
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
1/4 cup sour cream
1 1/2 cups honey
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Grease 2 pie plates and set aside.
Beat cream cheese until smooth. Add pumpkin puree, eggs, sour cream, honey and the spices. Add vanilla. Beat together until well combined.
Pour into pans. Spread out evenly and place in oven for 30-40 minutes. (It shouldn’t be set completely in the middle) Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Read more at: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe/index.html?oc=linkback