I’d like to introduce Caroline from the blog Gutsy! She’s on GAPS and has a beautiful delicious recipe to share today that uses all the apples that are in season now. My kids and I are enjoying the apple harvest as well; we made crockpot apple
sauce yesterday and then went on a hike- it’s so wonderful to come back home to a house that smells like homemade apple sauce! The kids love making apple sauce too; I core the apples then let them chop them up with butter knives because the size of the pieces doesn’t matter.
Hello Health Home and Happiness readers! My name is Caroline. I am the blogger for Gutsy. You may or may not have seen me around the real food blog word, so just incase you have not; let me introduce myself a little. Oh wait, maybe I should do that after I show you the yummy recipe I made just for you! Since half of, my family is on the GAPS diet right now, I had to make this recipe GAPS friendly!
GAPS apple pancake
6 pastured eggs
½ cup coconut milk (canned or homemade)
4 medium apples
¼ cup ghee or coconut oil
¼ cup coconut flour
1 tsp lemon juice
¼ tsp sea salt
2 Tbsp cinnamon
2 Tbsp vanilla honey or (2 T honey + 1 tsp vanilla extract)
- Preheat the oven to 375 degrees.
- De-core and slice apples thin. *save a handful of slices to place on the top, like I did.
- Sauté the sliced apples in the ghee or coconut oil until semi-soft, in a cast iron skillet. (I used a 9” skillet)
- Add the cinnamon, lemon juice, sea salt, vanilla honey into the apples and combine until all the apples are coated.
- In a separate bowl, wisk together the eggs. Add in coconut milk and coconut flour to create a batter.
- Pour the batter right on top of the cooked apples in the cast iron skillet.
- *Place the saved sliced apples on top.
- Wear oven mitts for this step! Grab the hot pan and transfer it into the oven for 40 minutes.
- When done, the top should be golden brown and the pancake should puff. (Enjoy the “puff while it lasts” because it will flatten, once it is out of the oven.)
- Enjoy your GAPS friendly breakfast!
Ok so now that your mind is settled with a little food inspiration, I can continue. I have been on the GAPS diet for 10 months now. I still have a long way to go to heal my gut and sensitivities. One thing that I am learning from GAPS is that everyone’s body is different!
You may not hear this often, but I actually love GAPS food and I thrive off of it. My body craves protein and fat all day long and I feel so energetic. I honestly believe that I get all my energy from….LIVER! Yep, pastured grass fed liver is one of my favorite foods! While these chocolate brownies look and taste really good, but do me a favor and eat a side of liver with it!
I am working my way to “desensitizing” my body so that I do not react to every single thing I come by. My body has the tendency to overreact to the slightest things, whether it is food or some chemicals. Smelling perfume will give me a headache for hours and don’t even get me started about my toxic mattress! That is why I am on the GAPS diet, so my gut can seal right up and give me a fully functional life back.
I am a gutsy girl, and everyday I learn and experiment. Another thing about me is that I love to research! Come see what I’m up to visit my blog at www.mygutsy.com!
Note from Cara again: Go visit Caroline and leave some comments and join her facebook! Comments and encouragement are what fuel new bloggers- and I know you love all the GAPS resources bloggers put out :)
Free for this month!
20 Grain-Free treat recipes including Mouth-Watering Bacon Roses, Buttery Grain-Free Shortbread, Creamy Coconut Vanilla Custard, and MORE!