Yes you can have cake on GAPSintro diet - this cake works on stage 3 when you have introduced eggs and nut butter successfully.
If you love Butternut squash you'll love this, but careful it is so yummy that you might end up having more than you planned.
GAPS intro diet is not easy but it is certainly doable and if you do it properly from the start you will enjoy food more when it gets introduced because your body does not retaliate when you have it.
Makes: full size oven tray sponge
Prep time: 10 min
Cooking: 10min at 180 degree celsius pre heated oven (middle shelf)
Cooling: 30min
Setting: several hours in the fridge
For the sponge cake base you need:
6 eggs separate ( egg whites beaten stiff)
300g cooked/ blended butternut squash
80g cashew nut butter
1/4 tsp bourbon vanilla
1-2 knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water
Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller...
In mind August 2015 I took the plunge and started GAPS intro diet stage 1 to see if I can get my Ankylosing spondylitis flare under control again.
At first I was worried that I would find eating to the strict rules very hard but after a couple of days it became quite natural, I do spend a lot of time cooking so I am always prepared ahead of meal time.
My oven had been broken for several weeks prior and I had really looked forward to baking things again, on GAPS intro there is no backing :-( so I had to be creative to come up with this GAPS dessert.
Though I liked tea jelly it is very low in nutrition even after adding the Greatlakes gelatine with it's amino acids I longed for something more nourishing that was not soup.
I decided to try butternut squash jelly with cinnamon, I know cinnamon does not seem to be allowed at this stage, so if...
This is a variation of the previous post of Foolproof paleo coconut cake with Stevia & Easy coconut rum cup cakes with Stevia, for this version I used orange juice.
This cake is great for anyone who is a big fan of coconut, it has a real holiday type taste to it with it's zestiness.
You can also do it withe lemon juice but you want to mix it with water to avoid it being too zesty.
Makes: 26cm diameter flat cake 5cm deep (or 11-12 cup cakes)
Prep time: 10 min
Cooking: 40min
Cooling time: 60-120min
Ingredients:
6 medium eggs
100g Stevia-sweet Baking Granules 1:1
60g melted Coconut oil (or Butter)
237g Orange juice (other fruit juices may work too)
sprinkle of ground Vanilla
37g Almond flour
36g Coconut flour
170g Unsweetened desiccated Coconut
3g Baking powder
For lemon juice version: 75g water plus 105g lemon juice
Instructions:
pre-heat oven to 180 degree celsius
Beat the egg with the Stevia-sweet Baking Granules 1:1 and Vanilla
mix in the melted cooled oil until creamy
add the orange juice beat until combined
mix all dry ingredients together in a large bowl (sift the coconut flour)
add the dry ingredients to the creamy egg mix,...
This is a variation of the previous post of Foolproof paleo coconut cake with Stevia, for this version I used cup cake moulds and different liquid to get the the Rum -Coconut flavour.
Makes: 11-12 cup cakes
Prep time: 10 min
Cooking: 35min
Cooling time: 60-120min
Ingredients:
6 medium eggs
100g Stevia-sweet Baking Granules 1:1
60g melted Coconut oil (or Butter)
50g Rum
100ml water
sprinkle of ground Vanilla
37g Almond flour
36g Coconut flour
170g Unsweetened desiccated Coconut
3g Baking powder
Instructions:
pre-heat oven to 180 degree celsius
Beat the egg with the Stevia-sweet Baking Granules 1:1 and Vanilla
mix in the melted cooled oil until creamy
add the Rum and Water beat until combined
mix all dry ingredients together in a large bowl (sift the coconut flour)
add the dry ingredients to the creamy egg mix, use electric mixer to combine
fill smooth and well combined mass into buttered or lined with grease proof paper round cake tin
bake for around 40min, turn tray around at half way point to ensure even browning (check with a skewer that the cake is baked through)
leave to cool before coating in melted Lindt chocolate or leave as is.
Tip:
the cake will keep...
This has been my favourite go to recipe for several month now. I made many different variations all of which have been yummy. If you are new to baking or new to baking without sugar this is a brilliant cake to get started on.
It is foolproof really, you can't get it wrong unless you burn it in the oven.
Makes: 26cm diameter flat cake 5cm deep (or 11-12 cup cakes)
Prep time: 10 min
Cooking: 40min
Cooling time: 60-120min
Ingredients:
6 medium eggs
100g Stevia-sweet Baking Granules 1:1
60g melted Coconut oil (or Butter)
237g Coconut milk
sprinkle of ground Vanilla
30g Almond flour
36g Coconut flour
170g Unsweetened desiccated Coconut
3g Baking powder
Instructions:
pre-heat oven to 180 degree celsius
Beat the egg with the Stevia-sweet Baking Granules 1:1 and Vanilla
mix in the melted cooled oil until creamy
add the coconut milk beat until combined
mix all dry ingredients together in a large bowl (sift the coconut flour)
add the dry ingredients to the creamy egg mix, use electric mixer to combine
fill smooth and well combined mass into buttered or lined with grease proof paper round cake tin
bake for around 40min, turn tray around...
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