Re: GAPS dessert replacement recipes

[Guest guest]

Another great ice cream recipe:

Put in food processor:

2 frozen sliced bananas

1/2 cup almond butter

1/4 cup any milk (I use diluted coconut milk)

Process til creamy, it is so good and full of good

protein and fat!

--- Katy <katywms@...> wrote:

> My daughter's preschool is having ice cream as snack

> tomorrow (teacher had

> called the other day to give me a heads up) and I

> finally decided to make

> the

> frozen banana ice cream replacement that is

> mentioned in the GAPS book.

> I put some peeled bananas in a container in the

> freezer this morning and

> tonight

> after dinner I whizzed them up in the food processer

> with a little coconut

> milk

> and it became like a banana softserve ice cream. It

> was so good! And it was

> incredibly easy.

>

> Has anyone here made any of the egg-free dessert

> recipes? I haven't tackled

> that one yet. I've got about a month until the next

> birthday party rolls

> around

> and I'll need to come up with an egg-free,

> dairy-free cupcake using a nut

> flour.

> I know there are general guidelines in GAPS. Has

> anyone experimented and

> had a great outcome?

>

> Katy

>

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[Guest guest]

I make the eggfree muffin recipe. My daughter can't have almonds (it

comes out better w/ them) so we use coconut flour instead (just grind

up the flakes in a little nut blender). Sometimes we blend in some

almonds for taste, but she can't digest them.

We use the basic proportions in the book, usally we use a mix of cooked

apples/pears, except I always add enough " flour " to make the dough

pretty stiff and I put it in a pan greased w/ coconut oil to make it

very thin - as thin as possible w/out holes. Then I cook it for about

an hour starting at 300 and then lowering to 250 so the edges don't

burn. The next day it can be cut up and is less likely to fall apart.

I add lots of cinnamon and cloves, vanilla extract, lemon rind, etc.

which makes it tasty.

When still warm, I " ice " it w/ coconut cream (we use artisana).

Before serving I top it w/ raw honey - or cook up a package of

strawberries until most of the juice is gone, cool, process in food

processer - add some raw honey - and cool in fridge overnight.

Another yummy dessert is:

Cook peeled apples and/or pears, cooled and processed in food processor

w/ some coconut cream and sprinkled on top w/ ground cinnamon.

[Guest guest]

Katy,

I can understand that it would be good when it is just whipped

up....but how do you send that to school???

Kathy

[Guest guest]

It is preschoool at our church so I just asked the teacher when I got there

where she was storing the ice cream for the rest of the kids and I showed

her the container I brought and with her name on it and walked over to the

kitchen, and put it in the freezer right next to the ice cream for the rest of

the class. I guess it would be a different situation if it were public school.

You'd probably have to ask the teacher if there were a freezer to store it.

This was just a special case where the class was having ice cream so

obviously they have a place to store it and I can put what I brought there

too. I did tell her it might freeze hard and to consider taking it out about

15 minutes prior.

Katy

On 1/11/08, realfoodie2003 <realfoodie2003@...> wrote:

Katy,

I can understand that it would be good when it is just whipped

up....but how do you send that to school???

Kathy

[Guest guest]

So how did it work out? Do you know?

Kathy