Free Email Series for GAPS Intro Encouragement
Do you remember the GAPS Intro Challenge we did this past September? I sent out encouraging emails every few days to help you get motivated to start the GAPS Intro. Well, I’ve used those emails and added some more and made a free ‘get started on GAPS’ email series. Free encouragement and help for the GAPS Intro diet sent right to your email box! This allows you to sign up any time that’s convenient for you rather than waiting for a specific challenge.
The series is set up in a way that there are 15 days of prep, and then 30 days on the introduction diet.
Click here to learn more and sign up.
Grain Free Lemon Poppy Seed Pancakes (with stevia option)
Lemon Poppy Seed Pancakes
These are delicious and go beautifully with many different toppings like honey, blueberries, fresh fruit, or even yogurt.
1-1/2 cup almond flour
2 tablespoons coconut flour
6 eggs
2 tablespoons butter, ghee, or coconut oil
1 lemon, juiced
2 teaspoons poppy seeds (optional)
½ teaspoon sea salt
2 tablespoons honey or 2 tablespoons date paste dates (or 2 packets stevia)
2 tablespoons coconut milk, or as needed to thin
Butter, ghee, or coconut oil for pan
Use a food processor, blender, stand mixer, or whisk to blend the coconut flour into the eggs. Add remaining ingredients and process until well blended. Allow mixture to sit as the pan heats.
Heat a skillet or griddle to medium heat, melt ¼ to ½ teaspoon fat to grease pan per batch. Spoon heaping tablespoons of batter onto hot griddle. Cook on one side for 3-4 minutes or until golden brown, then flip and cook on the next side for 2-3 minutes or again until golden brown.
To find organic healthy coconut products including coconut flour, click here!
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Dairy Free Pear Custard, GAPS and Primal Friendly
This custard can pass for dessert and then breakfast the next day. It is such a wonderful nourishing dairy free meal/dessert I know you’ll love it!
Pear Custard
- 1 can full fat coconut milk (dairy option: Substitute 1-1/2 cups cultured cream or full fat yogurt)
- 1/4 cup honey
- 2 ripe pears
- 4 egg yolks (reserve the whites for biscuits, meringues, or macaroons)
- 4 whole eggs
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon, optional
Makes 4 large or 8 small custard cups
Fill 1 or two 9×13 inch glass dishes with 1 inch of water for the water bath. Place in the oven and preheat oven to 350*.
Mix all ingredients in a blender or food processor to a smooth puree. Fill custard cups (or ovenproof cups such as mason jars) half full with custard mixture. Once the oven has preheated, gently set the cups in the water. Bake in the water bath for 30-45 minutes or until custard is mostly set but still soft in the center. Remove carefully with oven mitts or crack the oven door and allow to cool in the oven, removing when cool. Serve warm, or cover with plastic wrap to store in the fridge and serve cool.
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