I tweeted this grain free brownies recipe a few weeks ago. I’ve made a few tweaks here and there and am now ready to share it in a post. While not strictly a GAPS recipe as cocoa and carob powder are not permitted on this diet, it is grain free so that folks who are semi-GAPS and do not find starches to be a problem like the grains (and other disaccharides like sugar) can eat these with no problem.
When my husband and I first eliminated grains in our diet a few months ago, fried chicken was one of the first dishes to go out the window. I recently had the idea to make low carb fried chicken by battering in coconut flour instead of wheat flour. Sometimes you have to wonder why the most obvious things take so long to come to mind.
A couple of months ago, one of my weekly videoblogs featured my friend Maureen Diaz. Maureen blogs for Liberation Wellness and is author of the book Traditional Food Preparation Techniques.
Ever since Maureen showed us all how to make panacotta (traditional Italian dessert) during that videoblog, I’ve made this dish for my family at least once a week!
We go grain free in our home every weekend, and this past Saturday, everyone had a hankering for muffins. I found this recipe from Organic and Thrifty and it looked absolutely perfect for what I was looking for.
I used the original recipe pretty closely,
I just love lemon poppyseed muffins. The lemon flavor, the light fluffiness of the white wheat flour, and the gentle crunch of the poppy seeds as you chew makes for a delightfully sweet treat!
This recipe is a recreation of the lemon poppyseed muffin made with coconut flour. They are indescribably good.
For those of you egg custard lovers out there, this recipe is a twist on that basic recipe using whole coconut milk instead of fresh milk. The coconut milk imparts a slightly coconut-y flavor giving the dessert a hint of Asian flavor. I have really been enjoying a bowl of this in the evening lately.
Several of you emailed me asking for this almond flour pizza crust recipe since I posted it as part of My Personal Food Log last week. I really hope you enjoy it as much as I do. It is so fabulous, and I am so delighted that I am not missing wheat crust pizza in the slightest with this recipe in my back pocket (I am such a huge pizza lover).