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


  • 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
  •  _____
  • 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

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.

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


  • 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)


  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

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
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

Apple Sheet Cake With Salted Caramel Frosting

This is my favorite non-chocolate cake. Normally I don’t like a ton of frosting, but I could eat a bowl of this salted caramel with a spoon. (And I’ve done it. SHHHHH!) This recipe isn’t gluten free, but I’ve made it with my gluten-free flour blend and added 1 teaspoon xanthan gum to the dry ingredients. It was still amazing, just a little crumbly. 

Recipe and photo from http://www.motherthyme.com






Apple Sheet Cake with Salted Caramel Frosting




For Apple Sheet Cake:

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

Pinch of ground cloves

Pinch of ground nutmeg

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs

1 teaspoon pure vanilla extract

1/3 cup milk

2 cups peeled grated apples (about 3-4 medium apples)

For Salted Caramel Frosting:

1 1/2 cups (3 sticks) butter

1 1/2 cups light brown sugar

1/3 cup half and half

Pinch of cream of tartar

3/4 teaspoon fleur de sel or coarse salt

4 1/2 cups confectioners sugar

2 tablespoons milk



For Apple Sheet Cake:

Preheat oven to 350 degrees Fahrenheit.  Grease and lightly dust with flour a 11″ x 17″ jelly roll pan and set aside.


In a medium bowl combine flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg and set aside.


In a large bowl using an electric mixer cream together butter and sugar.  Add eggs one at a time mixing after each addition followed by vanilla extract and milk.  Stir in grated apples.  Gradually add in flour mixture until blended.  


Spread batter evenly on prepared pan and bake in preheated oven for 16-20 minutes until cake tester comes out clean when inserted in the middle.


Cool completely.  


For Salted Caramel Frosting:

In a medium saucepan combine butter, brown sugar, half and half, and cream of tartar over medium heat stirring occasionally until butter is melted and sugar is dissolved.  Bring to a boil and stir frequently  for 2-3 minutes.  Remove from heat and stir in salt.  Let cool.


Add cooled caramel, reserving 1 tablespoon in a large bowl along with about one cup of confectioners sugar.  Stir using an electric mixer medium speed until confectioners sugar is combined.  Continue to add in confectioners sugar in about one cup at at time.  Stir in milk until creamy.  


Spread frosting on cooled cake.  Drizzle with reserved caramel.  


Serve with an additional sprinkle of fleur de sel (optional).


Notes-  This can also be baked in a 9” x 13” cake pan for approximately 35 minutes.  

Gluten-Free Chocolate Zucchini Muffins

First, I’d like to apologize for my inconsistent posting. I’m terrible at blogging. I either post 30 times a day or once a year. There is absolutely no in-between, please forgive me. 🙂

(WordPress ins’t letting me indent today, because it hates me for being a crappy blogger.)

I made these muffins and ate 3 of them for breakfast. Don’t try telling me that’s not a healthy breakfast. They have zucchini and bananas in them and chocolate comes from a tree. Healthy enough.

Adapted from this recipe.


gluten free chocolate zucchini muffins

makes 22 muffins

  • 1 1/2 cups of my gluten-free flour blend
  • 1/2 cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1/2 cup coconut oil or melted butter (I used coconut oil)
  • 1/2 cup pureed bananas or unsweetened applesauce (I used bananas)
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups grated zucchini
  • 1 cup chocolate chips

Preheat oven to 350 degrees.  Spray muffin pan with cooking spray or line with paper cups.  Sift together flour, cocoa powder, salt, baking soda, and xanthan gum.  In large mixing bowl, stir together oil, pureed bananas, and sugar.  Squeeze excess water out of shredded zucchini.  Add to batter, along with eggs and vanilla.  Gently stir in flour mixture and chocolate chips until just combined.  Pour batter into prepared muffin pan.  Bake 20-22 minutes or until edges are golden brown.  Remove from pan and cool on cooling rack.  Store in airtight container.