Cinnamon Raisin Muffins

Breakfast was a really hard thing for me to deal with when starting G.A.P.S. - I don't like eggs, so I just didn't know what to do!

I tried a few bread/muffin recipes and they all came out really soggy. I mean, really soggy. 6 eggs and 1/2 cup of coconut flour does not magically turn into bread!

So I set out to find something to have with bacon and butter in the morning. I know, it's a rough life!

Part of the challenge was leaving out all fruit as it's not supposed to be eaten with anything else on the G.A.P.S. - I did add a half cup of raisins to the batch, but with a yield of 24 muffins per, you're only getting about 5 raisins in each muffin... I didn't think that was too bad! But you can leave them out if you want, I'd just up the honey a bit, since the raisin add to the sweetness of the muffin.

I found this cinnamon raisin bread recipe at Simply Living Healthy and converted it to a muffin recipe with a few changes.

Recipe - 

Yield - 24 muffins

3 cup almond flour - I sprout, dehydrate and grind my own which you can read about here.

1/4 cup coconut flour

1/2 cup flax meal

3 teaspoons baking soda

7 eggs, room temperature

1/2 cup coconut oil UPDATE: 1/2 cup butter, softened

2 Tablespoon apple cider vinegar

1/2 cup honey

1/2 cup raisins

3 Tablespoon cinnamon

1. Pre-heat oven to 350.

2. Mix all together and allow to sit for 10 minutes. This allows the liquid to soak into the flour a bit as the flax activates over time. 

3.  Spoon batter into muffin liners. I filled mine about 3/4 of the way full and they turned out perfectly! I did have to use two spoons to spread the batter all the way to the sides of the liners, since it is so think.

4. Bake for 18 minutes or until toothpick comes out of center clean.

 

These freeze well and will last in the fridge for at least a week (that's as long as I can keep them "in stock" before they disappear! So they may last longer!)

Enjoy!

Marshmallows

 

 

One of my favorite things to make is homemade marshmallows... They are so ridiculously easy and SO delicious! Pre G.A.P.S. I made all of my recipes with cane syrup and sugar!

I really loved a cup of hot chocolate on a cold night with homemade marshmallows turning into gooey goodness on top... BUT when I made the decision to "go G.A.P.S." I had to let that little slice of heaven go.

Knox gelatin, cane syrup, white sugar and a dash of water made up the original recipe, but then I had the idea to just try substituting honey for the sugar syrup! Here are the results...

Recipe -

3 tbsp grass fed beef gelatin
1/2 cup cold water

1 cup honey
1/2 cup water
dash salt

2 tsp Vanilla extract*

1. Combine gelatin and 1/2 cup of water in a mixer bowl and let bloom while cooking honey syrup.

2. Combine honey, 1/4 cup water, and salt in medium sauce pan. Bring to a boil and allow to remain and a rolling boil for 3 minutes.

3. Turn mixer onto low with just the gelatin in the bowl. Pour boiling syrup over gelatin** and slowly raise the speed over about 2 minutes to avoid splatter. It's HOT!

4. Add vanilla at this point and continue to beat the heck out of the mix until it is the consistency of marshmallow cream. This usually takes about 5 -10 minutes depending on the temperature of your kitchen and speed of your machine.

5. Pour mix into a greased 9 x 13 pan and wait!

6. After about 4 hours, use a greased pizza cutter to slice and dice those bad boys into individual marshmallows!

These will keep in the fridge indefinitely. They are best to eat alone within 3-5 days, but will melt into raw milk hot chocolate perfectly forever!

I know this seems like a lot all written out, but after you do it once and see how easy it is, you'll be making them for everything! I want to try a chocolate variation of this for 3 Musketeer copy cat candy bars!! Will post that when I try it.

Enjoy!

*A note regarding extract: I make my own with Mexican vanilla beans and vodka. Be careful when you are using extract that there is no added corn syrup or other things that are not allowed on G.A.P.S.

** Many people say this step needs to be very slow, but I've never done it that way. Dump that syrup in there and turn the mixer up!

Urban Poser has a recipe that is just like this in the ingredients, but the directions are a bit different. She coats hers in something (cocoa, coconut, arrowroot starch...) to keep them from being sticky, but I haven't found this to be a problem with mine.

About Me

Hello all!

My name is Victoria and I am starting out on my G.A.P.S. diet journey. I'm in my first month on the full diet and am having a great time going through all these recipes that I'm finding everywhere, in addition to making up my own!

I have been making homemade/handmade everything since I was a little girl which you can read about on my Rediscovering Heirlooms blog here. Because of this love of doing everything myself, I'm really getting into testing new recipes every week!

So, I thought I would share them here.

Seeing so many people know that they need to be on the G.A.P.S. diet but just can't seem to make it stick really makes me sad. I have been fighting candida for 4 years now and finally just found G.A.P.S. - only 1 month in and my symptoms are 85% GONE!

This diet works miracles and I am SO thankful to have found it... thanks to my dad and husband who read everything they can get their hands on!

If you don't know about the G.A.P.S. diet, read about it here.

Anyway, through this blog I want to show that you can stay on G.A.P.S. and still have cookies and hot chocolate (with homemade marshmallows... seriously, I have the recipe... Marsh. Mallows. O.O).

Buckle up... this test kitchen just took off!

-V