GAPS diet

GAPS Chocolate Zucchini Bread

photo by recipe author

Servings: 6 mini loaves
Preparation Time: 25 minutes

Wet ingredients:

3 cups packed finely shredded zucchini
10 large eggs, room temp
1/2 cup Tropical Traditions Gold Label Virgin Coconut Oil, melted
1 teaspoon almond extract
1 teaspoon apple cider vinegar
1/2 teaspoon orange extract or 3 drops orange essential oil
3/4 cup Tropical Traditions Raw Honey, melted
2 ounces unsweetened bakers chocolate, melted
4 ounces apple sauce, unsweetened

Dry ingredients:

2/3 cup coconut flour, sifted
1/3 cup almond flour*
3/4 cup cocoa powder, sifted
1 teaspoon baking soda
1/2 teaspoon salt

Optional:

1/2 cup chopped walnuts

Preheat oven to 350° F.

In large bowl, combine wet ingredients & mix well. Add dry ingredients into bowl and whisk until combined. Pour batter into greased pans and bake for about 18-25 minutes, or until a toothpick inserted in the center comes out clean.

Keeps well in the fridge or in an airtight container on the counter.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes here!

Grain Free Coconut Creamsicle Cupcakes

photo by recipe author

Servings: 8 regular cupcakes
Preparation Time: 25 minutes

1/2 cup Tropical Traditions Coconut Flour
1/2 teaspoon baking soda
1/4 teaspoon Himalayan Pink Salt
1/2 cup Tropical Traditions Raw Honey, softened
1/4 cup Tropical Traditions Gold Label Virgin Coconut Oil, softened
2 heaping tablespoons pumpkin puree
4 large eggs
1 teaspoon raw apple cider vinegar
1 tablespoon orange zest
1/4 cup freshly squeezed orange juice
1 tablespoon lemon juice
4-5 drops orange essential oil
1 tablespoon vanilla extract

Preheat oven to 350° F.

In a small bowl combine dry ingredients. In a standing mixer combine all wet ingredients and mix well. Add dry ingredients in and mix again for 2 minutes.

Fill cupcake liners 1/3 full and bake till golden brown, approximately 15 minutes. Test to be sure of doneness by inserting a toothpick in the center of a cupcake, it should come out clean.

Let cool completely before frosting with your favorite frosting. (Pictured is a vanilla-orange palmcream frosting.)

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

GAPS Approved Raspberry Crumble Bread

photo by recipe author

Servings: 12
Preparation Time: 1 hour

Raspberry Bread:

½ cup coconut flour, sifted or lumps removed with a fork
¼ teaspoon baking soda
½ teaspoon himalayan pink salt
6 eggs
¼ cup Tropical Traditions Gold Label Coconut Oil, melted and cooled or very soft
½ cup Tropical Traditions Raw Honey, softened
1/2 organic ripe banana, mashed
1/4 cup organic pumpkin puree
1 teaspoon pure vanilla extract
3 drops organic orange essential oil
1 teaspoon apple cider vinegar
1 1/2 cups frozen or fresh raspberries

Crumble:

1 cup almond flour*
2 tablespoons Tropical Traditions Palm Shortening
pinch salt
1 teaspoon Tropical Traditions Raw Honey

Preheat the oven to 350° F.

Grease a bread loaf pan.

In a small bowl combine coconut flour, baking soda, and salt.

In a large bowl, whisk eggs, coconut oil, honey, mashed banana, pumpkin puree, vanilla extract, orange essential oil, and apple cider vinegar until well combined.

Pour dry ingredients into bowl of wet ingredients and mix well. Continue to whisk until the mixture begins to thicken. Fold in raspberries. Pour the batter into the prepared pan.

Combine crumble topping ingredients in a small bowl and mix with your hands to form a crumb. Sprinkle over bread evenly.

Bake for 45-50 minutes until golden brown and a toothpick comes out clean. Cool before serving.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!