14Oct

A week of GAPS friendly Grain-free Goodies

Coconut Bread (GAPS friendly)

Coconut Bread (GAPS friendly)

This past week, I guess you could say I was a crazy baker on a mission.  This was week two of going grain-free and working myself into the Full GAPS diet (I will do the Intro once my son is weaned).  And for whatever reason, I became very hungry and my cravings for carbs were intensified.

I am already through 5 pounds of blanched almond flour I received no more than a few weeks ago so you can do some calculations to see just how much I’ve been baking (I did use about a pound for a client so I guess I didn’t eat ALL of the baked goods!)  And my boy and hubby do eat their share!

This past week I made the following (along with some good dinners which I can’t remember at this moment).  Not very many pictures – I was usually not fast enough to capture the baked goods before they were gone!

  • Honey-Nut Bars/Granola
    These turned into granola because I was greatly reducing the amount of honey in my diet.  Kimi recommends a 1/2 cup of honey and this is really what keeps the bars sticking together.  I did a scant 2-3 Tbsp. and it was plenty sweet.  However, they did not hold together at all (except for the crispy edges) and it turned into granola.  But it made awesome “trail mix” and cold cereal with home-made almond milk.
  • Banana Bread
    I made this after I came home from cooking for a client and was looking for something fruit sweetened and bread-like.  I made this recipe and modified it by taking out the honey and replacing it with a mashed pear.  I also used the blanched almond flour instead of hazelnut flour.  The result was very yummy, very moist and it was gone by the next morning.  It tasted just like banana bread to me!  Plenty sweet without the honey.
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11Oct

Blueberry Grain free and Gluten free Muffins

Blueberry grain free and gluten free muffins

Blueberry grain free and gluten free muffins

These muffins inspire me to thank the heavens and the earth for the deliciousness in which they create such amazing ingredients to make grain free and gluten free baked goods with.  If it weren’t for recipes like these, I am not sure I would survive the day without grains.  Honestly!

Not only gluten free, these delights are grain-free, dairy free and sugar free.  The ingredients are so simple, they literally take 12 minutes or less to mix up.  And while they bake, you will be brought back to a time when you ate blueberry muffins freely, from your mother’s oven.

While I will go into this more deeply in coming future posts, in short, my diet has gone the grain-free direction for many reasons and even quinoa and amaranth are out, even though they are technically seeds.  So while I often create recipes for clients who are on a very limited diet, I have now found myself on one as well.  So, yes, I want to again, thank the heavens and the earth for this recipe and other grain-free recipes that have been getting me through this beginning stage of forgoing all grains, all starches, and all sugars except for honey.

I will also deeply thank Carrie at Organic and Thrifty for this recipe.  I found it last night at around 10:00 and decided to make them before I went to bed for breakfast the next morning.  Yes, they are easy!  And they were a big hit this morning and throughout the day.  And they are all gone, every last little crumb.

My son even adored them who has been not as crazy about the grain free goodies I’ve been creating lately.  And my husband says they are awesome, who is not even wheat-free.  So that says something too!

So if you want to know just how good they are, make them.   Make them now, and enjoy every last bit.  My intention was to freeze half of them, but they didn’t last that long.  Next time I’ll make a double batch.

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