chocolate almond torte

GAPS Diet.  Day 44.

Yes, really.  That is all.

Oh wait.  Thanks to Elana for inspiring this one!

chocolate almond torte
serves 8

2 cups almonds
5 eggs, separated
1/2 cup raw honey
1/2 tsp celtic mineral sea salt
1.5 bars 100% dark chocolate
ghee, coconut oil or heat stable fat for greasing baking dish

Preheat oven to 350 degrees Fahrenheit.

Roughly chop the almonds by hand or in a food processor/blender until they are fairly small pieces.  A few larger chunks here and there are okay.

Roughly chop the chocolate in the same way until it is in small, coarse pieces.

Beat the egg yolks and honey together.  Mix the nuts and chocolate with the egg and honey mixture.

Beat the egg whites in a separate bowl until stiff peaks form.  Fold the egg whites into the rest of the batter until just combined.

Transfer to a well-greased pie or baking dish.

Bake for 20 minutes.  Turn off the oven and allow to hang out in the over for an additional 5-10 minutes until set.

Enjoy the heck out of it - you deserve it!

almond flour pancakes

GAPS Diet.  Day 44.

Yeah, baby yeah.  Fluffy, moist, savory and sweet.  MmMm so glad there are leftover pancakes for breakfast tomorrow!

almond flour pancakes
serves 4-6 [makes 10-12 pancakes]

4 cups almond flour*
2 tsp vanilla bean powder or extract
1 tsp celtic mineral sea salt
8 eggs
8 tbsp [plus more for the skillet] coconut oil, ghee or heat stable fat, melted
2 tbsp raw honey
1/4-1/3 cup sparkling water**
3-4 bananas, mashed [for topping]


Mix together almond flour, powdered vanilla and sea salt in a bowl.

In a separate bowl, beat the eggs, honey and fat.  Add vanilla extract to this mix if applicable.

Mix the dry ingredients into the wet until well combined.  Add sparkling water a little bit at a time until you get a slightly runny batter.  You don't want the batter to be too runny nor too dry.

Heat your skillet over medium-high heat.  I used a cast iron skillet, which tends to hold heat, so you may need to turn it down once heated up to keep it from becoming too hot.  Put a generous spoonful of fat in the pan.  Using a 1/4 cup measuring cup [or similar sized spoon], scoop batter into pan.  You can make more than one pancake at a time, but I found it easier to flip them one at a time.  Allow the pancake to cook about 30 seconds on one side before flipping [quickly!].  It may take one or two practice pancakes to get the perfect timing/heat.

Top with mashed banana and enjoy - thoroughly. 

*Make your own almond flour from raw almonds.  Simply grind them up in your food processor or blender until they turn into a coarse meal.  Don't blend for too long or you'll have nut butter!  I use soaked, sprouted and dehydrated almonds for optimal digestion and absorption.
**I used sparkling water to make the pancakes a bit lighter.  You could also sub spring water if you like.

barbecue sauce

GAPS Diet.  Day 43.

I have been wanting to make fermented barbecue sauce for some time now.  The GAPS Diet is the best excuse to give it a go.  Too bad Mike and I have no will power.  None.  Nilch.

Better luck next time.

Slather your next slow cooked short ribs in this stuff and you will think you've died and gone to heaven.  This is what real barbecue sauce should taste like.

barbecue sauce
makes 1 pint

12 oz high quality reduced tomato sauce or homemade sugo*
3 tbsp roasted and pureed garlic paste
2-3 tbsp raw honey
2 tsp ground mustard
1/3 cup raw apple cider vinegar
1tsp paprika or cayenne pepper
1 tsp celtic mineral sea salt

Mix all ingredients in a pan over medium heat.  Allow to lightly simmer for 5-10 minutes.  Eat.  Or ferment if you have the will power. 

*I purchased some really high quality tomato sauce from Metro Deli here in Santa Barbara.  You could also make your own sugo by cooking tomatoes long and slow until they are reduced to a thickened sauce, somewhere between ketchup and tomato paste.