“We’re on GAPS Intro, what can I do for his birthday?” – This is a question I get from time to time. The question to ask back, is, ‘Are birthdays about celebration and fun? Or are they always about sweets?’. Eating sweets and nut products on the GAPS Introduction diet will set you back in your work, and many families find that an unacceptable option. These cupcakes, made out of meat and guacamole or sweet winter squash ‘frosting’ are fun, and a place to put candles, without undoing your progress on the GAPS diet.
They also make fantastic main dishes for a birthday meal, or for any time that you need a little burst of fun while still focusing on nutrient-dense foods – the children love them! The guacamole version was the favorite over here, though it’s made with raw guac and not all children on the GAPS Intro are ready for raw veggies yet.
To make 12
The meatloaf base:
Use the recipe for Veggie-packed Meatballs here. This recipe will have meat leftover, which you can use for meatballs. We can always use more meatballs in our house.
Grease muffin pans with a tolerated fat (chicken fat, beef tallow, or coconut oil), stoneware works well but isn’t necessary.
Press meat mixture into the muffin pans, fill to the top, and press firmly. They will shrink a little with baking.
Bake at 375* for 30 minutes, or until juices run clear when pierced.
The guacamole ‘frosting’:
2-3 ripe avacados
2 cloves garlic
1 teaspoon cumin
1/2 teaspoon sea salt
Juice of one lemon
Press two cloves of garlic through a garlic press. Add in 1 teaspoon of cumin, ½ a teaspoon of salt, the juice of one lemon, mix. Mash in 2-3 ripe avocados with a fork. If storing, press plastic wrap right up against the guacamole to help prevent it from oxidizing and turning brown, store in the fridge for a couple hours
Spread over warm meat muffins.
Bake your squash as directed here, and then puree in a food processor with 1 tablespoon chicken fat, and half a teaspoon sea salt. These can be returned to the oven if you desire, 400* for 15 minutes after frosting, to brown the squash top.
Enjoy! I’d love to know your kids’ reactions when you make these :)