Tuesday, April 19, 2011

GAPS "cake" variation #2

(this is a variation on the GAPS Guide page # 142 and the Gut & Psychology Syndrome page # 150 recipes. I think that you could also make this into pancakes. Fry them in a lot of good fat!)

I call it "cake" because it sounds like more fun that way...it is really like an oven pancake. The cake in the photo above, is slightly overcooked.

The Cake:
12 - 13 oz cooked Butternut squash or pureed carrots (I had to add a bit of water to thin the carrots)

4 -5 oz of sprouted or soaked nut butter*

3 whole eggs

2 egg whites

1/4 - 1/2 teaspoon cinnamon

1/4 - 1/2 teaspoon salt

4 oz fat melted (ghee, coconut oil, tallow, etc. or combination)

Optional: 1/2 to 1 teaspoon of honey.

Mix until fairly smooth, and a porridge-like consistency,

and pour into a very well greased 8 X8 pan- I used about 1/16th to 1/8th inch thick ghee.

Bake in a 300 oven, for 45- 60 mins, or till a knife inserted in the middle comes out clean.

I cut them into 9 servings. After refrigeration, it is very portable!

Serving suggestion:

1. Top with a lot of good coconut oil & sprinkle with cinnamon.

2. Place a piece of cake in bowl, topped with kefir and cinnamon! You could mix an egg yolk with the kefir.

3. Top with ghee, and sprinkle with cinnamon.

~Happy eating!


Pumpkin seed "nut-butter". We divide it all out, and freeze it in recipe size portions.

* soaked pumpkin seeds (as per Nourishing Tradition directions -about 24 hours) then processed in food processor until smooth, added coconut oil and ghee to make it the right "nut butter consistency".

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