Paleo Shamrock Shake

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. 

*rolls eyes*

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. 

Ingredients: 

 

Ingredients:

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. 

 

 

 

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Dairy Free, GAPS, etc. Hot Cocoa

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.)

Gluten-Free Texas Sheet Cake

Ingredients

  •  FOR THE CAKE:
  • 2 cups Gluten-Free All Purpose Flour
  • 2 teaspoons xanthan gum
  • 2 cups Sugar
  • 1/4 teaspoon Salt
  • 4 Tablespoons (heaping) Cocoa
  • 2 sticks Butter
  • 1 cup Boiling Water
  • 1/2 cup Buttermilk
  • 2 whole Beaten Eggs
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla
  •  _____
  •  FOR FROSTING:
  • 1-3/4 stick Butter
  • 4 Tablespoons (heaping) Cocoa
  • 6 Tablespoons Milk
  • 1 teaspoon Vanilla
  • 1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

Note: I use an 18×13 sheet cake pan.

In a mixing bowl, combine flour, sugar, xanthan gum, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together and pour over warm cake.

Grain-Free Muffins

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
 
Ingredients

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

Directions
  • 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.

Gluten-Free Gingerbread Cake

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. 

 

Gingerbread Cake
 
By: Nicole @ Gluten-Free on a Shoestring.com
 
Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins

 

 
Serves: 8
 

 

Ingredients
  • 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)
 

 

Instructions
  1. Preheat your oven to 350 degrees F. Grease a 9 inch square baking pan and set it aside.
  2. In a large bowl, place the flour, xanthan gum, baking soda, baking powder, cinnamon, ginger, salt, and granulated sugar. Whisk to combine well.
  3. 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.
  4. 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.
  5. 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. 

 

 

Crustless Pumpkin Cheesecake

Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs
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
Directions
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

Chocolate Zucchini Bread

 

 

  • 4 cups grated zucchini (from about a pound)
  • 2 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups granulated white sugar
  • 2 eggs
  • 3/4 cup unsalted butter (12 Tbsp or 1 1/2 sticks), melted
  • 1/2 teaspoon instant coffee granules
  • 1/2 teaspoon almond extract

METHOD

 

1 Shred zucchini. Technically you’re supposed to drain this stuff before cooking with it, but I’m too lazy and it still tastes amazing. 

2 Preheat oven to 350°F, with a rack in the middle. Grease two 9×5-inch loaf pans with baking spray or butter. 

3 Vigorously whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl. Whisk until there are no more clumps and the ingredients are well combined.

4 In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with an electric mixer on medium speed, or by hand with a wooden spoon. (I’m lazy and use a mixer but it’s easy enough to do by hand.) Add the melted butter, instant coffee granules, and almond extract and beat until smooth.

5 Mix the shredded zucchini into the sugar egg mixture. Add the flour to the zucchini mixture in 3 additions, stirring to combine after each addition.

 

6  Divide the batter between the two prepared loaf pans. (Work quickly because once the dry ingredients have mixed with the wet ingredients, the leavening has begun.) Place into the oven. Bake for 50 minutes at 350°F, or until a skewer inserted into the center comes out clean and easily. Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack.