Recipes

While doing full GAPS as a transition towards the intro and while doing the intro, I have created some recipes and tweaked some recipes so they feel like my own. I’m not sure at what point one needs to give credit to the original inspiration and at what point it is really a new recipe. At any rate, my inspirations for my recipes and tweakings are from the Better Homes and Gardens cookbook (banana bread), Internal Bliss (a GAPS cookbook; squash custard/pie; key lime pie) and Adele Davis’ granola recipe. Here are the recipes I’ve adapted/created. Gapsy Gaps is how Carl refers to things I make for the GAPS diet.

Gapsy Gaps Granola
mix together proportions to your liking until the total is 4-5 cups:
almond flour (or any nut or seed flour)
coconut flour (or any nut or seed flour)
chia seeds
coconut shreds
raw pumpkin seeds
raw sunflower seeds (shelled of course)
sesame seeds
coconut shreds
slivered almonds
(or any other seeds or nut slivers that you like)
cinnamon dusting optional

in a separate container, heat 1/4 cup coconut oil until it starts to liquify; add 1/4 honey and heat a bit more (30 seconds). stir. Pour over dry mixture and stir until spread throughout.

bake at 300 on an ungreased cookie sheet for 17-20 min, just when it starts to brown. Be careful not to burn it. Remove from cookie sheet immediately (or else you will be chiseling) into a bowl or storage container. I put it right in a metal cookie tin and leave the lid off, stirring occasionally to help it cool.

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Gapsy Gaps Banana Bread


Oven at 350

1 1/2 cups almond flour
1 3/4 tsp baking soda
1/4 tsp cinnamon
1/8 tsp sea salt or himalayan rock salt
1 egg
1 cup mashed bananas (roughly 3)
1/4 cup honey
scant 1/4 cup coconut oil
optional 1/2 cup crushed nuts

Grease loaf pan and set aside
In medium mixing bowl combine flour, baking soda, salt, cinnamon; set aside
In another bowl, combine egg, honey, oil, bananas; add to dry mixture
Fold in nuts if you want them (I haven’t used them yet)
Put in loaf pan and bake 40-50 min

I think possibly the coconut oil could be reduced more but so far it is lovely and moist and nutty and I don’t notice anything weird about it. I think I could pass it off as normal banana bread.


I have doubled this recipe and baked it in greased/floured (with almond flour) cake pans and then used a mix of almond butter and honey (heated slightly and stirred) as the icing. Delicious.


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Gapsy Gaps squash cookie/muffin (same recipe, just different way of baking)


bake1 butternut or acorn squash, uncut and poked with fork, at 350 for 60-90 min
or until tender scoop out squash flesh and put in food processor.
add 3 eggs and some chicken. I never measure I just throw in what chicken I
have until it looks like a good amount. Probably have used between 1/2 and 1
cup or more. Optional to add a small spoonful of coconut oil or lard but I
think that makes it take longer to solidify.
Blend until smooth
bake on greased cookie sheet in spoonfuls spread into cookie shape for 350
for maybe 14 min or until bottom browns slightly and they look firm or bake
in greased muffin pan for a longer time, again waiting till they look solid

Gapsy Gaps squash pie
bake 1 butternut or acorn squash, uncut at 350 for 60-90 min scoop out
squash flesh and put in food processor with 2 eggs and a sploosh (maybe 2
tbsp) of stock and some chicken (probably 1/4 cup – 1/2 cup) and small
spoonful of coconut oil or lard or ghee. blend until smooth. bake in greased
casserole dish at 350 for 30-40 min or until it looks solidified/firm-ish
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Gapsy Gaps avocado pudding
puree in blender or food processor:
avocados (however many you have or want to use)
optional additions: a little bit of lemon juice and/or a little bit of stock (bone broth) and/or a little bit of honey (to taste)
put in individual serving cups and freeze
take out of freezer 30-40 min before you want to eat it


The first time I made this I used avocado, honey, and lemon. Tasty. Now that Sarah is in the intro phase of GAPS we can’t do honey and we are trying to get stock in however we can so I do a bit of lemon and a tiny bit of stock. I have also done plain avocado. Since she was always a big lover of ice cream, I think this fills her desire for a frozen delicacy. She has even started calling it frozen avocado ice cream. You could also make this and eat it without freezing it but then I recommend eating it all at once before it turns brown. The lemon and storing it in the freezer help keep it green.


You can also put small spoonfuls on a plate and then freeze them. We call these dibs. Or put the mixture into a popsicle mold to have avocado popsicles.
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Sarah’s Vanilla Pudding