It’s blueberry season here in Maryland and Elijah, my mom and I ended up going picking this past weekend.  We had a blast picking 8 lbs in less than an hour and Elijah got to eat all he wanted.  The farm we went to was called Frog Eye Farm and they had over 200 blueberry bushes!

I love blueberry muffins – but I don’t always like cleaning muffin tins – so I made a Blueberry Muffin Cake with the berries we picked.  It was yummy and very easy.

Blueberry Muffin Cake with coconut flour (grain-free, gluten-free, sugar-free, dairy-free)

1/3 cup coconut oil

1/4 – 1/3 cup honey

4 eggs

1/3 cup coconut flour

1/4 tsp salt

1/4 tsp baking soda (not GAPS legal -delete for GAPS)

1 cup fresh or frozen blueberries

Steps:

1. Preheat oven to 350 F.

If the coconut oil isn’t melted, gently melt it in a pan on the stove on low.  Combine the eggs, honey and oil together until smooth (make sure the oil isn’t too hot though).  Add the flour, soda, and salt and beat until well blended and there are no lumps.  You can also put everything into a mixer or food processor.

2. Add the blueberries at the end and fold into the batter.  Grease an 8 x 8 pan with coconut oil or butter.  Pour batter into the pan and spread over the bottom of the pan.  Bake for 30-40 minutes, or until it is firm in the center.  Sorry – I don’t remember exactly how long it took.

Enjoy!

If you are grain-free, this lasagna is just for you!  Or if you’re gluten-free and can’t eat regular rice noodle pasta, this is a great alternative for you to be able to make lasagna again!

I came up with this recipe this past spring and I really love it.  I wanted to try to find something to replace the noodles other than zucchinis to make it taste a bit more like regular lasagna while still being grain-free.  So I ended up using very thin crepes made just from eggs for the noodles.  The result was very good and it was even better the next day after the flavors had melded a bit more.

I did use cheese on the top of the one in the picture.  We are now able to eat a particular brand of raw cow’s cheddar cheese and I am so happy about this!  It’s been so long since we’ve been able to enjoy cheese without reacting to it.  I would say this is mainly due to the healing we have been doing through being on the GAPS diet – hooray!

However, if you can’t eat cheese, I have cashew cheese sauce that works great if you can eat nuts.  It’s in the recipe below.

By the way, if you plan on making this, my tip is to make the egg noodles ahead of time because it gets to be quite a bit to make the noodles, sauce, and veggies all in once sitting…

So, here’s the recipe for you!

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So what is this post really about?

It’s about these lovely little egg crepes that I make that are great for multiple uses…wraps, pancakes and yes, noodles.

My post following this will be about lasagna and how I use these little egg crepes to make delicious tasting gluten-free and grain-free lasagna…stay tuned!

A few tips:

For noodles: The recipe below is specifically for making the noodles for the lasagna.  They are very thin and quite delicate.  But they work great as noodles for this reason in the lasagna.

For wraps: you will want to use more than 1/8 cup egg batter that is recommended in the recipe below.  I would use just less than 1/4 cup for making one wrap. This will make it more durable.  You can use these for grain- free tacos or any other kind of sandwich topping that needs bread or a wrap.

For pancakes: now these aren’t your regular pancakes.  But my son loves to eat these just with honey and butter.  They are extremely easy because there is only one ingredient.  If you want more of a pancake, you may want to use a little bit more than 1/8 cup egg batter per pancake.  If you’re after crepes, then 1/8 cup should work great.  And you will want to delete the garlic powder.

So, here is how to make them…

Egg Wraps or Pancakes or Noodles (grain-free, starch free, gluten-free and dairy-free)

Ingredients:

8       eggs
¾      tsp salt
¾      tsp garlic powder

(Again, this is the amount you will use for the lasagna.  If you’re making pancakes or wraps, start with 3 or 5 eggs).

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Time for dessert!  I was craving coconut macaroons this week so I ended up making some.  I adapted the recipe in Nourishing Traditions and ended up with a yummy starch-free version (the NT recipe calls for arrowroot).

I was also out of vanilla so I used some real vanilla bean that my sister had given to me from her time in Thailand.  I hadn’t used real vanilla bean before she gave me this batch and it is truly a treat!  I had no idea how to use it, but all you need to do is simply cut it in half lengthwise, and the scrape out the little vanilla “balls.”

It looks like dark black caviar but very small.   When I made ice cream with it, I cooked the vanilla bean with the scapings and ice creams ingredients and then discarded it.  For the cookies, I just used the insides of the bean.  You can see the little vanilla specks in the cookies:

These are really delicious!  They are moist, chewy, not too sweet, vanilla-e and hold their shape.  In my opinion, a perfect macaroon.  Here’s the recipe:

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Okay, so if you’re not a cabbage fan, please don’t run off too quickly.  I used to pass this beautiful vegetable by without a glance because I didn’t know how versatile and delicious it is.  Now that my choices are much more limited, I have been forced to eat more veggies and be more creative with them.

…The result – I feel better than I ever had in my life, but that’s another story!

I love the almond flour tortillas that I make for tacos, but they are quite a bit of work, especially if I need to grind my own almond flour.  So lately I have been primarily using cabbage leaves as taco and burrito wraps.  I have one thing to say – easy and delicious.  Plus they are virtually allergen free except for anyone allergic to cabbage.  (not very common)

Here’s the run down:

wheat-free, gluten-free, grain-free, corn-free, egg-free, nut-free, seed-free, sugar-free, yeast-free, dairy-free, casein-free, nightshade-free – you get the idea!

Kid friendly?  My son gobbles these tacos down like there’s no tomorrow.

One thing I want to start doing on my blog is to do more step by step tutorials on how to do certain things in the kitchen.  I am a very visual person as are a lot of people and I know photos help a lot in explaining how something works.  So the last time I made these cabbage tacos, I took pictures every step of the process so that you can see first hand how to make them.

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