I recently adapted this recipe from one I found online. I know that baking soda is not GAPS legal, but I wish it was--the recipe is slightly lighter with it. (Maybe the same effect could be achieved by whipping the egg whites?) Either way, though, the flavor is pretty amazingly decadent after spending two years eating no fruit!!
One recipe makes twelve muffins, or one round springform 10" pan cake.
Just in case you're interested, here's my small amount of accumulated wisdom on the topic of Coconut Milk:
Ingredient: 4 mature (brown) coconuts.
Time: I have not been able to complete this process in under two hours...yet.
Equipment: Hammer, awl/butter knife, potato peeler, nut milk bag, Vitamix or similar blender.
This makes about three quarts of milk, or two quarts of cream plus one quart of fermented coconut water.
I didn't follow this recipe exactly--it's copied from an SCD recipe site. I used more apple, some almond flour and less pecan, less honey (cooked honey really isn't GAPS-friendly), and ghee+milk solids instead of butter. Also, I omitted the baking soda. But on a birthday, one must be able to let loose a little!
It's better once it's chilled (at least, I thought so with our version, because leaving out the baking soda makes for a softer texture that improves with refrigeration). It had a tasty flavor!
This is only really a "treat" to those of us on extremely carbohydrate restricted diets, whose tastes are really pure...like my son!
~4 good-sized summer squashes, de-seeded if the seeds are large, and steamed until very soft (one quart mashed squash)
8 large eggs
6 T. cinnamon (no, that's not a typo)
~1/2 cup fat (ghee, coconut oil, or a mixture)
Blend very well in a food processor or blender, and turn into a well-greased pan. Drizzle some more ghee on top.
Bake at ~350f till puffed and lightly golden and cooked through.
There are lots of versions of this recipe available in the SCD community. This one works well, although these are time-consuming to fry, because they're so thin and little.
4 eggs
1 cup mashed cooked zucchini or other cooked vegetable
1 tsp. cinnamon
1 tsp. pure vanilla extract
1 T. melted coconut oil
Blend all ingredients well. Cook pancakes over medium heat in plenty of coconut oil, making little cakes so that you can flip them without breaking 'em.
This is adapted from the "Carrot Mousse Cake" at http://gapsguide.com/2008/12/11/a-week-of-winter-dinners/ . It is austere, but highly delicious if you have been off all refined carbohydrates for awhile and have really tasty, sweet carrots.
10 large carrots, steamed till soft
1/2-3/4 cup ghee
2-inch piece of peeled, chopped fresh ginger (1 tsp. powdered)
1 tbsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
3 large eggs
Zest from a large organic lemon (optional)
Many thanks to Sharon Kane, from whom this recipe was adapted:http://www.sanctuary-healing.com/index.html
Makes 2 dozen small muffins
2 1⁄2 cups boosted brown rice starter
1⁄2 cup + 2 tablespoons quinoa flour
3 tablespoons ground flax seed
3-4 tablespoons agave
1⁄2 t salt
Many thanks to Sharon Kane, from whom this recipe was adapted:http://www.sanctuary-healing.com/index.html
Makes 2 dozen small muffins
2 1⁄2 cups boosted brown rice starter
3/4-1 cup quinoa flour
3 tablespoons ground flax seed
3-4 tablespoons agave (optional)
1⁄2 teaspoon salt
Makes three cakes; cut each 5x8, to produce 40 pieces per cake.
If you use only 1/6 of the amount of ingredients listed, you will have enough cake batter and frosting for a 9x13" sheet cake, OR two 9-inch cake layers (you'll need about 1/5 of the amount of frosting in order to have enough for a layer cake). Bake for slightly less time for a smaller cake.
Adapted from recipes by Smittenkitchen.com and Cooks Illustrated
All ingredients should be room temperature.
This is a great way to use up any leftover grain (for cooking instructions, see http://www.lifeisapalindrome.com/recipes/how-soak-brown-rice )
7 eggs
1 quart of really good milk
6 chopped dates
2 tsp. cinnamon
zest from one organic orange
2 pears (shredded or grated)
Dash of vanilla extract
3-4 cups of leftover cooked oatmeal