gluten free

Citrus and Chocolate Fudge Made with Coconut

GAPS Legal Chocolate Peppermint Coconut Fudge and Citrus Coconut Fudge

The GAPS Legal Fudge is a delicious holiday recipe and easy to share with family and friends! This recipe comes together quickly, besides the melting of the coconut butter and oil. I like making this recipe on a snowy day because it’s fun to chill the pans in a snowbank! It makes me feel like a pioneer.

For the citrus fudge, you can use any citrus you like. I prefer orange. You can also use all shredded coconut if you like. I prefer a little crunch in my fudge and like to add the flakes.You can make these flavors on their own and keep them separate. However, I prefer the two flavors together.

To combine the flavors, make the chocolate peppermint fudge first and put it in the freezer for 10 minutes to chill rapidly while you make the citrus fudge. Once chilled, pour the citrus fudge over the top and chill again.The fudge keeps for quite a while and doesn’t melt easily at room temperature. Even so, storing in the fridge is best.Enjoy!

Chocolate Peppermint Coconut Fudge

Ingredients for chocolate peppermint coconut fudge

  • ½ cup coconut butter

  • ½ cup coconut oil

  • ½ cup cocoa powder

  • ½ cup honey

  • 2 tsp peppermint extract or 2 drops peppermint oil

  • 1 tsp vanilla extract

  • 3/4 cup shredded coconut

  • ¼ cup coconut flakes

Directions for chocolate peppermint coconut fudge

This GAPS Legal Coconut Fudge comes in two flavors, citrus and peppermint. You can make the flavors separately but I prefer them layered together. Use coconut butter, coconut oil and coconut flakes for a delicious gluten free, dairy free and GAPS legal fudge. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic

Melt coconut butter on medium heat by adding water to the bottom of a pot and placing jar on top. Or add jar and water to crockpot and heat for two hours until melted.

Melt coconut oil in a separate pot. Crush coconut flakes into smaller pieces.

This GAPS Legal Coconut Fudge comes in two flavors, citrus and peppermint. You can make the flavors separately but I prefer them layered together. Use coconut butter, coconut oil and coconut flakes for a delicious gluten free, dairy free and GAPS legal fudge. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic

Combine coconut butter, coconut oil, cocoa powder, honey, peppermint, vanilla, shredded coconut and coconut flakes into a food processor.

This GAPS Legal Coconut Fudge comes in two flavors, citrus and peppermint. You can make the flavors separately but I prefer them layered together. Use coconut butter, coconut oil and coconut flakes for a delicious gluten free, dairy free and GAPS legal fudge. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic

Spread mixture into a pan.Chill for 30 minutes.

Add hot water to the sink. Float pan in mixture approx 1 minute until mixture releases from sides. Dip a knife in hot water then slice fudge into pieces.

How to Make Citrus coconut Fudge

Ingredients for citrus coconut fudge

  • ½ cup coconut butter

  • ½ cup coconut oil

  • ⅓ cup raw honey

  • 1 tbsp citrus zest

  • 2 tbs citrus juice

  • 3/4 cup shredded coconut

  • ¼ cup Coconut Flakes

Directions for citrus coconut fudge

This GAPS Legal Coconut Fudge comes in two flavors, citrus and peppermint. You can make the flavors separately but I prefer them layered together. Use coconut butter, coconut oil and coconut flakes for a delicious gluten free, dairy free and GAPS legal fudge. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic

Melt coconut butter on medium heat by adding water to the bottom of a pot and placing jar on top. Or add jar and water to crockpot and heat for two hours until melted. Melt coconut oil in a separate pot.

This GAPS Legal Coconut Fudge comes in two flavors, citrus and peppermint. You can make the flavors separately but I prefer them layered together. Use coconut butter, coconut oil and coconut flakes for a delicious gluten free, dairy free and GAPS legal fudge. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic

Combine coconut butter, coconut oil, cocoa powder, honey, peppermint, and vanilla into a food processor.

This GAPS Legal Coconut Fudge comes in two flavors, citrus and peppermint. You can make the flavors separately but I prefer them layered together. Use coconut butter, coconut oil and coconut flakes for a delicious gluten free, dairy free and GAPS legal fudge. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic

Spread mixture into a pan.Chill for 30 minutes.

This GAPS Legal Coconut Fudge comes in two flavors, citrus and peppermint. You can make the flavors separately but I prefer them layered together. Use coconut butter, coconut oil and coconut flakes for a delicious gluten free, dairy free and GAPS legal fudge. Recipe by certified GAPS Practitioner Amy Mihaly, Be Well Clinic

Add hot water to the sink. Float pan in mixture approx 1 minute until mixture releases from sides. Dip a knife in hot water then slice fudge into pieces.

GAPS Friendly Strawberry Rhubarb Pie Recipe

[et_pb_section bb_built="1"][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"] Strawberry rhubarb pie has always been one of my favorites! In the past I have modified recipes to make a strawberry rhubarb dessert, but this year I decided I wanted to use my growing knowledge and skill in the kitchen and make a delicious GAPS-legal pie. My added challenges? I wanted to make it with a fermented almond crust, and use a different sweetener than honey. Finally, I wanted to have a modification that made not only GAPS legal, but dairy-free, nut-free and egg-free. Overall, I would call the experiment a success. But to get that success I had to make more multiples of this recipe than I ever have for any previous recipe I've posted. Because of the crust. Not that my "tester" friends and family complained. [/et_pb_text][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2018/06/gapslegalstrawberryrhubarbpie_0019.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][et_pb_text _builder_version="3.0.85" background_layout="light"] Turns out almond flour crust doesn't play nice with a wetter pie filling. Actually, the problem is that it plays too nice! It wants to combine with the filling; get up close and personal. Not what a pie crust is supposed to do. I did not fully overcome the pie-crust conundrum, but every recipe I made turned out delicious. So instead of chocking it up as a "failed recipe," I decided to share with you what I made... a good pie that happens to have a crust with boundary issues! And, of course, I will share the modified recipe for egg-free, nut-free, dairy-free strawberry rhubarb dessert. Keep reading! [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"]

Strawberry Rhubarb Pie

Ingredients

For the Pie Crust:

  • 2 1/2 cups almond flour

  • 1/4 cup whey (enough to moisten)

  • 1/2 cup room-temperature butter (or lard)

  • 1/2 tsp sea salt

For the Filling:

  • 3 1/2 cups rhubarb pieces

  • 2 1/2 cups sliced strawberries

  • 1/4 tsp salt

  • 1/2 cup date syrup (I use this one)

  • 2 TBS gelatin dissolved in 1/4 cup hot water

  • Optional: zest from 1/2 lemon

Directions

Mix almond flour and whey together. Cover and leave on the counter for 24 hours to ferment. After 24 hours, this mixture keeps in the fridge for up to 1 week. [/et_pb_text][et_pb_image _builder_version="3.0.85" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" src="https://www.bewellclinic.net/wp-content/uploads/2018/06/gapslegalstrawberryrhubarbpie_0011.jpg" /][et_pb_text _builder_version="3.0.85" background_layout="light"] To the fermented flour mixture, add butter or lard and sea salt. Mix well, getting all clumps out. Then butter a pie pan well. Press the crust mixture into the pan and form a crust using your fingers. Bake at 400° for 5-8 minutes until a little dry and just turning brown.   [/et_pb_text][et_pb_image _builder_version="3.0.85" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" src="https://www.bewellclinic.net/wp-content/uploads/2018/06/gapslegalstrawberryrhubarbpie_0012.jpg" /][et_pb_text _builder_version="3.0.85" background_layout="light"] Combine all ingredients for the filling. Let sit for 5-10 minutes until the juices increase. Add the filling to your pre-baked crust. Bake at 400° for 30-35 minutes until light brown. [/et_pb_text][et_pb_image _builder_version="3.0.85" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" src="https://www.bewellclinic.net/wp-content/uploads/2018/06/gapslegalstrawberryrhubarbpie_0013.jpg" custom_padding="||50px|" custom_padding_last_edited="on|tablet" /][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"]

Strawberry Rhubarb Dessert

A delicious nut free alternative served hot or at room temperature! Mix the filling the same, except add 2 additional TBS of gelatin and dissolve in 1/2 cup of hot water. Let the filling sit for 5-10 minutes to let the flavors mix. Line muffin tins. Bake at 350° for 20-25 minutes until the tops are just browning. [/et_pb_text][et_pb_image _builder_version="3.0.85" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" src="https://www.bewellclinic.net/wp-content/uploads/2018/06/gapslegalstrawberryrhubarbpie_0017.jpg" /][et_pb_text _builder_version="3.0.85" background_layout="light"] Serve warm or room temperature. These gooey treats are a bit messy, so eat with a spoon. They are delicious!  

Enjoy!

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GAPS Friendly Strawberry Rhubarb Pie

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For the Pie Crust

  • 2 1/2 cup Almond Flour

  • 1/4 cup Whey ((Enough to Moisten))

  • 1/2 cup Butter or Lard, Room Temperature

  • 1/2 tsp Sea Salt

For the Filling

  • 3 1/2 cup Rhubarb Pieces

  • 2 1/2 cup Strawberries, Sliced

  • 1/4 tsp Salt

  • 1/2 cup Date Syrup

  • 2 tbsp Gelatin dissolved in 1/4 cup hot water

  • Zest from 1/2 Lemon ((Optional))

  1. Mix almond flour and whey together. Cover and leave on the counter for 24 hours to ferment. After 24 hours, this mixture keeps in the fridge for up to 1 week.

  2. To the fermented flour mixture, add butter or lard and sea salt.

  3. Mix well, getting all clumps out. Then butter a pie pan well. Press the crust mixture into the pan and form a crust using your fingers.

  4. Bake at 400° for 5-8 minutes until a little dry and just turning brown.

  5. Combine all ingredients for the filling. Let sit for 5-10 minutes until the juices increase.

  6. Add the filling to your pre-baked crust.

  7. Bake at 400° for 30-35 minutes until light brown.

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Nut Free GAPS Legal Strawberry Rhubarb Dessert

gapslegalstrawberryrhubarbpie_0017-150x150.jpg
  • 3 1/2 cup Rhubarb Pieces

  • 2 1/2 cup Sliced Strawberries

  • 1/4 tsp Salt

  • 1/2 cup Date Syrup

  • 4 tbsp Gelatin dissolved in 1/2 Cup Hot Water

  • Zest from 1/2 Lemon (Optional)

  1. Combine all ingredients for the filling. Let sit for 5-10 minutes until the juices increase.

  2. Line Muffins Tins

  3. Bake at 350° for 20-25 minutes until the tops are just browning.

  4. Serve warm or room temperature. These gooey treats are a bit messy, so eat with a spoon. They are delicious!

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Homemade Red Hots {GAPS Legal}

[et_pb_section bb_built="1"][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"] I have been getting more bold in the kitchen, and this December I decided to create alternative recipes featuring some of my favorite Christmas cookies. To enjoy. I decided on my first cookie to make, Christmas Wreath cookies. And as I was running through my ingredients and working out substitutions I came to the decorative red hots. And I was faced with a dilemma... could I create a red hot, or should I simply bite the bullet and just use traditional red hots. Maybe I could even find a healthy brand... But my all-or-nothing attitude kicked in. If I was going to do this, I was going to do it right. And that meant making red hots. From scratch. A quick search revealed that it was possible... in essence red hots are a sugar brittle flavored with spices, like cinnamon. I knew how to make candy out of honey. This could work. It did work. But I'll admit that when I make the Christmas Wreaths in the future I may use boughten red hots... and tell people they are just for decoration and to pick them off.   Because making homemade red hots is a labor of love. There is no other way to put it. But being able to put healthy, three ingredient red hots on your Christmas cookies is amazing! And if you don't care if they are rounded into tiny, holly-berry decorative balls, then this is a really easy candy to make!   [/et_pb_text][et_pb_text _builder_version="3.0.85" background_layout="light"]

Homemade Red Hots {GAPS Legal}

(Or cinnamon hard candy)

Ingredients:

  • 1/2 cup water

  • 1 cup honey

  • 1/4-1/2 tsp cinnamon

  • 1 package natural red coloring (I used this one)

Directions:

Combine the honey and water on the stovetop in a medium saucepan, stirring frequently [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="1_4"][/et_pb_column][et_pb_column type="3_4"][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/12/Honey-and-Water-Boiling.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"] You want to heat it at a temperature that is not too hot that it burns, but if it's too low it will take forever to get to temperature.

You're going to have to find your heat sweet spot. It should take between 5-10 minutes to get to soft ball stage, if it's taking longer, turn it up!

Soft ball stage occurs around 235°. If you don't have a thermometer available, you can drip some into a clear glass of cold water. It will form into a little ball upon hitting the water. For a little harder candy (I recommend this), let it go a minute or two after you hit the soft-ball stage.   [/et_pb_text][et_pb_text _builder_version="3.0.85" background_layout="light"] After a minute or so on the soft ball stage, remove the saucepan from heat Add the cinnamon and the entire red color packet. The cinnamon has a tendency to clump so, if possible, whisk while adding it. [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="3_4"][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/12/Adding-Spice-to-Red-Hot.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][et_pb_column type="1_4"][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"] After whisking thoroughly, pour the liquid onto some parchment paper to cool When it has cooled enough to touch (doesn't take very long), then use well buttered fingers to form tiny little balls

Not tolerating butter? Any fat will do—the key is to prevent sticking!

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="1_4"][/et_pb_column][et_pb_column type="3_4"][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/12/Rolling-Red-Hots.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"] Roll those little suckers quickly... after a while the candy will get too hard to work with. You can reheat it to soften in up, but believe me, you will be ready to stop rolling balls. Better yet, recruit a friend (or two) to roll with you! Set the balls in a cold place (outside works for us right now!) When they are hard, gather them up and store them in a container in the fridge. This prevents the balls from clumping.   This candy could be made into any size (I only chose red hot size because of the Christmas wreath cookies)... or simply cooled and broken into pieces. It is a delicious treat! Enjoy! [/et_pb_text][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/12/Red-Hots-Skinny.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][et_pb_text _builder_version="3.0.85" background_layout="light"]

Disclosure: This post contains affiliate links. Your trust is important. I only recommend products I trust. 

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GAPS Legal Homemade Red Hots Candy

Red-Hots-150x150.jpg
  • 1/2 cup Water

  • 1 cup Honey

  • 1/4 - 1/2 tsp Cinnamon

  • 1 Package Natural Red Coloring

  1. Combine the honey and water on the stovetop in a medium saucepan, stirring frequently.

  2. You want to heat it at a temperature that is not too hot that it burns, but if it’s too low it will take forever to get to temperature.You’re going to have to find your heat sweet spot. It should take between 5-10 minutes to get to soft ball stage, if it’s taking longer, turn it up!Soft ball stage occurs around 235°. If you don’t have a thermometer available, you can drip some into a clear glass of cold water. It will form into a little ball upon hitting the water. For a little harder candy (I recommend this), let it go a minute or two after you hit the soft-ball stage.

  3. After a minute or so on the soft ball stage, remove the saucepan from heat.

  4. Add the cinnamon and the entire red color packet. The cinnamon has a tendency to clump so, if possible, whisk while adding it.

  5. After whisking thoroughly, pour the liquid onto some parchment paper to cool.

  6. When it has cooled enough to touch (doesn’t take very long), then use well buttered fingers to form tiny little ballsNot tolerating butter? Any fat will do—the key is to prevent sticking!

  7. Roll those little suckers quickly… after a while the candy will get too hard to work with. You can reheat it to soften in up, but believe me, you will be ready to stop rolling balls.Better yet, recruit a friend (or two) to roll with you!

  8. Set the balls in a cold place.

  9. When they are hard, gather them up and store them in a container in the fridge. This prevents the balls from clumpin

This candy could be made into any size (I only chose red hot size because of the Christmas wreath cookies)… or simply cooled and broken into pieces. It is a delicious treat!

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Fruit Chutney for your Thanksgiving

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Happy Thanksgiving!

One of the best things about November is the focus on being grateful and thankful. Everywhere you look there are posts and tweets showing gratitude. And we sure have a lot to be thankful for! Some things are so obvious we often forget to be thankful for. These are things like safe drinking water, warm houses, smart phones and electricity are so everyday for us that we forget how much we have. Sometime this week, I encourage you to write a list of all the things you have to be thankful for. Don't feel silly including things like water, or your favorite pair of jeans. See how long you can make the list! Even if you don't feel like being thankful, I encourage you to do this exercise—gratitude changes our perception and experience of life, even if nothing is circumstantially different. This is not to say that you don't have hard things in your life, or that you should pretend they aren't difficult. They are. Hard things are part of life and are very, very real. Remembering that there are good things in your life as well will help YOU through difficult situations.   As you know, most of my posts (so far, at least) aren't recipes. But it's Thanksgiving! The start of holidays and delicious, rich, made-with-love food. Well this recipe is definitely delicious, rich and made-with-love! I took the recipe out of Gut and Psychology Syndrome by Dr. Natasha Cambell-McBride. If you are following the GAPS diet this is legal on stage 5 or 6, when you are tolerating dried spices and peppercorns. This recipe is very simple—chop and combine ingredients, simmer for a while, then store in jars. It would be a great recipe to make in a crockpot... you really could fix it and forget it! But simple doesn't mean plain. It's delicious and adds flavor to any meat you are eating. And I'm told, quite excellent with turkey!   *This dairy-free, gluten-free, nut-free, sugar-free recipe would be great for gifts as well—ladle into pint jars and add a bow! Merry Christmas! [/et_pb_text][et_pb_text _builder_version="3.0.85" background_layout="light"]

Fruit Chutney

Makes 3-4 quarts [/et_pb_text][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/11/Cooked-Chutney.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][et_pb_text _builder_version="3.0.85" background_layout="light"]

Ingredients

  • 2 lbs dried dates (without stones, cut in half)

  • 2 lbs cooking apples (about 7 cups of pieces)

  • 1 lb plumbs (I used packaged prunes)

  • 3 medium onions (about 3 cups, finely diced)

  • 3 peppers (about 2 cups, finely diced)

  • 2 cups raw apple cider vinegar

  • 1-2 tsp whole peppercorns (freshly crushed)

  • 1-2 tsp aromatic seeds (I used cumin and dill)

  • 1 tsp cayenne pepper

  • 1-2 tsp natural salt

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Directions:

Cut dates in half (and remove stones (seeds) if needed

Slowly boil the dates in about 1 cup of water in a large pot until soft (about 10 minutes)

If you live in Colorado like me, and don't use a lid (also like me), you may need to add extra water during this process.

When the dates are soft, turn off heat and mash them with a potato masher—they don't have to be perfectly smooth, just mashed.   [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="1_2"][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/11/Dates.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][et_pb_column type="1_2"][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/11/Softened-Dates.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"] While you were softening the dates, I hope you were furiously chopping! I completely underestimated the time it was going to take to chop everything I needed for this recipe. If you want the process to go smoother, I would recommend chopping everything at the beginning. Then as soon as the dates are soft you can add the rest, stir occasionally, and walk away! The directions from Dr. Natasha are:

Add everything else to the dates and simmer 1-1/2 hours on very low heat, stirring occasionally.

  If you are like me and work better with a little note of panic, then by all means, chop furiously and add things as you chop. For all you step-by-steppers like me, below are pictures to show what I added. [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="1_2"][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/11/Apples.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/11/Chopped-Peppers.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/11/Crushed-Peppercorns.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][et_pb_column type="1_2"][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/11/Apple-Chunks.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/11/Adding-Peppers.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/11/Prunes.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="1_4"][/et_pb_column][et_pb_column type="1_2"][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/11/Chopped-Onions.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][et_pb_column type="1_4"][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"]

Sterilize the jars.

Dr. Natasha recommends doing this in an oven. I had never done this but it seemed to work great! Place cold jars in a cold oven. Heat the oven to 250°F, then leave it at that temperature for 40 minutes to sterilize the jars. Pull the jars out of the oven one-by-one as you are ready to fill them so they stay hot. Use oven mits! [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="1_2"][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/11/Jars-Sterilizing.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][et_pb_column type="1_2"][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/11/Jar-Lids.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"]

Ladle the hot chutney into the jars

A jar funnel is a lifesaver here!

I left just a little room for air, much less than my fermenting self wanted, but no jars exploded so it must be okay!

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Wipe off any chutney on the rim of the jar. Then immediately seal the jar, tightening the lid.

Again, use an oven mitt—the jars are hot!  

Place the jar on the counter, some distance between them.

It's better to not move the jars until they are cool, so place them where you will not need to move them for many hours, overnight is better.   [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="1_4"][/et_pb_column][et_pb_column type="3_4"][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/11/Jared-Chutney.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"]

When cool, place the jars into the refrigerator.

This is not a fermented food, so it does require refrigeration.  

Serve with meats and fish. Good cold or warm.

It's delicious! I made this for our Thanksgiving feast in a few days, but tried it out with some chicken today. I enjoyed it thoroughly! I hope you enjoy it as well! Onward! [/et_pb_text][et_pb_divider _builder_version="3.14" /][et_pb_text _builder_version="3.14"]

GAPS Legal Fruit Chutney

Fruit-Chutney-150x150.jpg
  • 2 lbs Dried Dates ((without stones, cut in half))

  • 2 lbs Cooking Apples ((about 7 cups of pieces))

  • 1 lb Plums ((I used packaged prunes))

  • 3 Medium Onions ((about 3 cups, finely diced))

  • 3 Peppers ((about 2 cups, finely diced))

  • 2 cups Raw Apple Cider Vinegar

  • 1-2 tsp Whole Peppercorns ((freshly crushed))

  • 1-2 tsp Aromatic Seeds ((I used cumin and dill))

  • 1 tsp Cayenne Pepper

  • 1-2 tsp Natural Salt

  1. Cut dates in half and remove stones (seeds) if needed.

  2. Slowly boil the dates in about 1 cup of water in a large pot until soft (about 10 minutes) If you live in Colorado like me, and don’t use a lid (also like me), you may need to add extra water during this process.

  3. When the dates are soft, turn off heat and mash them with a potato masher—they don’t have to be perfectly smooth, just mashed.

  4. Add everything else to the dates and simmer 1-1/2 hours on very low heat, stirring occasionally.

  5. Sterilize the jars. Place cold jars in a cold oven. Heat the oven to 250°F, then leave it at that temperature for 40 minutes to sterilize the jars.

  6. Pull the jars out of the oven one-by-one as you are ready to fill them so they stay hot. Use oven mits!

  7. Ladle the hot chutney into the jarsA jar funnel is a lifesaver here!

  8. Wipe off any chutney on the rim of the jar. Then immediately seal the jar, tightening the lid.Again, use an oven mitt—the jars are hot!

  9. Place the jar on the counter, some distance between them.It’s better to not move the jars until they are cool, so place them where you will not need to move them for many hours, overnight is better.

  10. When cool, place the jars into the refrigerator.

If you want the process to go smoother, I would recommend chopping everything at the beginning. Then as soon as the dates are soft you can add the rest, stir occasionally, and walk away!

This is not a fermented food, so it does require refrigeration.

[/et_pb_text][et_pb_image _builder_version="3.11.1" src="https://www.bewellclinic.net/wp-content/uploads/2017/11/19.png" /][/et_pb_column][/et_pb_row][/et_pb_section]

Zucchini Bread {GAPS legal}

[et_pb_section bb_built="1" admin_label="section"][et_pb_row admin_label="row" background_position="top_left" background_repeat="repeat" background_size="initial"][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.50" background_layout="light" text_orientation="left" border_style="solid"] Zucchini... if there is one harvest that defines summer, it's zucchini. Zucchini is great because of its versatility: it can be used hot or cold, baked or fried, and in soups, salads, breads, or even as a noodle substitute. Today I want to share with you a recipe for a zucchini bread that is legal on the full GAPS diet, WAPF diet, Paleo diet and Whole30. I want you to remember (and take hope in) the fact that I am not primarily a chef. I am just average in the kitchen. If I can make this, so can you! This recipe is very forgiving—so tryit! But there are a couple keys to this recipe that need to be followed. Don't shortcut them...they are what make this recipe forgiving, and the bread yummy! The first key is also the first step: fermenting the almond flour. Have you eaten baked goods made of almond flour that are dense and dry? Fermenting the flour creates a lighter, fluffier end product. But that's not all! Fermenting is one of the three processes that can be used to make nuts more digestible.

For more about soaking, sprouting or fermenting, watch this video.

The other key is using sour cream (you could also substitute in a full-fat yogurt) for the fat. As a cultured food, sour cream helps make the bread lighter as well. [/et_pb_text][et_pb_text _builder_version="3.0.50" background_layout="light" text_orientation="left" border_style="solid"]

Fermented Almond Flour Zucchini Bread

Ingredients

  • 2 1/2 cups almond flour (organic preferred)

  • 1/2 cup whey (strained from yogurt or kefir)

  • 2 cups zucchini (grated and squeezed to remove the liquid)

  • 2-3 eggs (chicken or duck)

  • 1 tsp cinnamon

  • 1/4 tsp ginger

  • 1/4 tsp nutmeg

  • 1 tsp sea salt (source)

  • 1/2 cup sour cream

  • 2/3 cup date syrup (source)

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Directions

24 hours (or more) before Mix almond flour and whey together in a bowl Cover and set on the counter for 24 hours

This fermentation, which takes place at room temperature, will change the texture of the "flour." At the end of 24 hours you will have something that resembles dough more than wet flour. This is a base that can be used for many recipes. It will keep in the fridge about a week, so many people make this ahead of time and keep it in their fridge for future use. With this step done ahead of time, you can pull it out, add ingredients, and have a fermented baked good in about an hour.

Next day Preheat the oven to 350° F Grate more than 2 cups of zucchini. The zucchini is very wet, so squeeze it dry using a cloth or towel (you can see it in the picture below). [/et_pb_text][et_pb_image _builder_version="3.0.50" src="https://www.bewellclinic.net/wp-content/uploads/2017/08/Zucchini.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" sticky="off" align="left" always_center_on_mobile="on" border_style="solid" force_fullwidth="off" animation_style="none" animation_duration="1000ms" animation_intensity_slide="50%" show_bottom_space="on" /][et_pb_text _builder_version="3.0.50" background_layout="light" text_orientation="left" border_style="solid"] Next, measure 2 cups of the zucchini (dry, but not compressed) and mix it into the 24 hour fermented flour. Add 2-3 eggs (it depends on the size of your egg, those pictured are duck eggs, which are larger than chicken eggs). [/et_pb_text][et_pb_image _builder_version="3.0.50" src="https://www.bewellclinic.net/wp-content/uploads/2017/08/Zucchini-Almond-Flour.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" sticky="off" align="left" always_center_on_mobile="on" border_style="solid" force_fullwidth="off" animation_style="none" animation_duration="1000ms" animation_intensity_slide="50%" show_bottom_space="on" /][et_pb_text _builder_version="3.0.50" background_layout="light" text_orientation="left" border_style="solid"] Mix in the rest of the ingredients (sour cream, date syrup, salt and spices).

I used date paste instead of honey because cooking honey is thought to turn the honey toxic. You can also make your own date paste in a strong blender like a Vitamix.

Pour into a greased pan (I prefer lining mine with parchment paper, but this is optional). [/et_pb_text][et_pb_image _builder_version="3.0.50" src="https://www.bewellclinic.net/wp-content/uploads/2017/08/Zucchini-Almond-Batter.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" sticky="off" align="left" always_center_on_mobile="on" border_style="solid" force_fullwidth="off" animation_style="none" animation_duration="1000ms" animation_intensity_slide="50%" show_bottom_space="on" /][et_pb_text _builder_version="3.0.50" background_layout="light" text_orientation="left" border_style="solid"] Bake at 350° for 45-50 minutes, or until toothpick comes out clean from the middle. Wait at least 10 minutes before cutting into the bread. This allows the steam to finish the cooking progress, and will make the texture of the bread better. Add butter, and enjoy! [/et_pb_text][et_pb_image _builder_version="3.0.50" src="https://www.bewellclinic.net/wp-content/uploads/2017/08/Almond-Zucchini-Bread.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" sticky="off" align="left" always_center_on_mobile="on" border_style="solid" force_fullwidth="off" animation_style="none" animation_duration="1000ms" animation_intensity_slide="50%" show_bottom_space="on" /][et_pb_text _builder_version="3.0.50" background_layout="light" text_orientation="left" border_style="solid"]   This post contains affiliate links. Your trust is important to me, and I only recommend products that I trust. [/et_pb_text][et_pb_divider _builder_version="3.14" /][et_pb_text _builder_version="3.14"]

GAPS Legal Zucchini Bread

Piece-of-Bread-150x150.jpg
  • 2 1/2 cup Almond Flour ((organic preferred))

  • 1/2 cup Whey ((strained from yogurt or kefir))

  • 2 cup Zucchini ((grated and squeezed to remove the liquid))

  • 2-3 Eggs ((chicken or duck))

  • 1 tsp Cinnamon

  • 1/4 tsp Ginger

  • 1/4 tsp Nutmeg

  • 1 tsp Sea Salt

  • 1/2 cup Sour Cream

  • 2/3 cup Date Syrup

24 hours (or more) before

  1. Mix almond flour and whey together in a bowl.

  2. Cover and set on the counter for 24 hours.

Next Day

  1. Preheat the oven to 350° F

  2. Grate more than 2 cups of zucchini. The zucchini is very wet, so squeeze it dry using a cloth or towel

  3. Measure 2 cups of the zucchini (dry, but not compressed) and mix it into the 24 hour fermented flour.

  4. Add 2-3 eggs (it depends on the size of your egg. Duck eggs are larger than chicken eggs)

  5. Mix in the rest of the ingredients (sour cream, date syrup, salt and spices).

  6. Pour into a greased pan. I prefer lining mine with parchment paper, but this is optional.

  7. Bake at 350° for 45-50 minutes, or until toothpick comes out clean from the middle.

  8. Wait at least 10 minutes before cutting into the bread. This allows the steam to finish the cooking progress, and will make the texture of the bread better.

  9. Add butter, and enjoy!

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