31 for 21: Chocolate Syrup

Another animal picture because I don't have a picture for this recipe.

Basically this is just an idea. Just mix honey and cocoa together (equal parts or to taste) for a quick, refined sugar-free chocolate syrup. You can add this to milk (warm or cold), pour on ice-cream, etc.

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

Link Parties
Wheat-Free Wednesday @ Anne-Marie Cain
Gluten-Free Wednesdays @ The Gluten-Free Homemaker
Allergy-Free Wednesdays @ The Tasty Alternative and 6 other blogs
Gluten-Free Fridays @ Vegetarian Mama and 2 other blogs

31 for 21: Big Batch Pear Butter/Sauce

A pretty picture my one of my sisters took on the way home from soccer.

We picked up a ton of crisp, sweet pears from somebody's back yard the other day (with permission of course). They are very good fresh, but when you have this many you've gotta figure out something to do with them.

Last night my siblings and friends cut pears for about an hour . . . and just dented the pile. Mom made pear sauce/butter. She creates recipes by gleaning ideas from different recipes off of the internet, then adding her own touch.

This is a recipe in season, and a good one.

Big Batch Pear Butter/Sauce
Mom Creation
(Refined Sugar-free, Grain-free, Gluten-free, Dairy-free, Corn-free)

40 cups pureed pears*
1 cup apple cider vinegar
1 cup honey
2  teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon allspice

Combine all ingredients in a very large roast pan. Place in a 250 degree F. oven overnight, 6 to 8 hours.  (In other words, go to bed and have it for breakfast :) ).

Notes:
*Yes, approximately 40 cups of pureed pears WITH THE SKIN. It is much faster and easier (besides the nutrients in the skin) to puree them with the skin still on. Just cut them to get out the middle part with the seeds. Puree them in a blender, food processor or vita-mix (with a little water) and proceed with the recipe.


~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

Link Parties:
Gluten-Free Wednesdays @ The Gluten-Free Homemaker

31 for 21: Easy & Healthy Chocolate Peanut Butter Cookies

Last night I made some cookies - a jar of peanut butter (a whole jar?? listen, it's a big recipe), some honey, and a few eggs. Add some cocoa for a nice rich flavor. Simple but good. Mix up the dough, let it chill out while you go milk the goats, then come in to bake cookies.

These ones really get up on their hind legs and scream for a cold glass of (goat) milk :).

Easy and Healthy Chocolate Peanut Butter Cookies (Grain-free, Refined Sugar-free)
Hanunyah Creation

1-16oz jar natural peanut butter (chunky or smooth)*
1 cup honey
3 eggs
1 cup cocoa

1. Mix all ingredients together. Mix well. If the dough is too thin to handle, set in the refrigerator for about 30 minutes.

2. Heat oven to 350 degrees F. Drop the dough onto ungreased cookie sheets and bake for 6 to 8 minutes.

Makes about 40 cookies, depending on size.

Notes:
*A 16oz jar peanut butter = 3 cups peanut butter.
For a marble effect, follow directions except do not add the cocoa powder initially. Divide the dough into two bowls, and add the cocoa to one. After chilling, gently fold the doughs together. Proceed with directions.

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

Link Parties:
Gluten-Free Wednesdays @ The Gluten-Free Homemaker 
Unwasted Homemaking @ Don't Waste Your Homemaking
Tempt My Tummy @ Blessed With Grace
Allergy-Free Wednesdays @ The Tasty Alternative and 6 other blogs
Wheat-Free Wednesday @ Anne-Mare Cain
Gluten Free Fridays @ Vegetarian Mamma
Food on Friday @ Carole's Chatter

31 for 21: Easy Vita-Mix Ice-Cream

We made our first fire (in the wood stove) today. And we ate ice-cream at the same time. The cold weather doesn't keep us from drinking shakes and eating ice-cream :). In fact, it was this time of the year when I posted this recipe.

Easy Vita-Mix Ice-Cream 
Originally from whole food recipes (the Vita-Mix cookbook)

1 cup milk
1/2 cup sweetener (we use sugar or honey)
1 teaspoon extract
4 cups ice

1. Add all ingredients to the vita-mix in the order listed.

2. Turn the vita-mix on and quickly increase speed to variable 10, then to high. Use the tamper to press into the blades. It should be done in about 30-60 seconds. (It should be very, very smooth. If it still has chunks of ice it is not done.)

3. Turn off machine. Serve Immediately.

Notes:
This is a very versatile recipe.
You may use:
 - other types of milk (almond, coconut, etc.)
 - different sweeteners (sugar, honey, etc.)
 - other extracts (orange, lemon, almond, etc.)
 - 1 cup of frozen fruit in place of 1 cup of the ice (strawberries, blueberries, etc.)
Or, try adding:
 - some coffee
 - a sprinkling of freshly ground nutmeg
 - cocoa (and increase the sweetener by a few tablespoons)

This recipe is just a template. Play around! Since it can be changed so much, it is easily adaptable for many diets and food allergies. GAPS, gluten-free, dairy-free, grain-free, refined sugar-free, etc.


~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

Honey Peanut Brittle (Refined Sugar-free,Corn-free), Recap of last month

My newest baby . . . this time it's a heifer (girl) calf,
so she'll probably be around for longer than the bull calves we've had :).

Wow. A whole lot has happened in the last month. It went by fast, but at the same time it seemed like awhile. Did that make sense? :).

On the florida beach.

Last month my 4 oldest siblings and my dad ("Abba"), along with some friends and family went to Florida for the Republican National Convention. Since I'm not going into that right now on this blog, you can read their stories on their blogs, if you want, here and here. They were gone awhile, about 2 weeks, and the rest of us stayed to hold down the fort.

A young nubian buck.

It's breeding season right now in goat land, so we're making for a crazy January/February for ourselves next year . . . we have 1 to 3 does due almost everyday for 2 weeks. We better stock up on sleep, 'cause when kids (baby goats) are born, we make them bottle babies, and feed them every 4 to 6 hours for the first day or so.

Speaking of babies . . . that donkey is sure looking big and low. My sister and I were observing her this morning. Baby donkeys are so cute! Just wait a few days . . .

Running a ranch involves work, but it is exciting, educational and fun at the same time.

A guinea chick in the refreshed grass (we got some rain!).

Well, onto the peanut brittle. My big brother is the one who is grain and sugar-free, he is on the GAPS diet - but a little modified. Second-youngest bro is a "filth-bomber", if we let him. (Don't know what a "filth-bomber" is? Well, someone who will eat tons of gluten or "junk" food. It's a saying around this house  - "oh, so-and-so is filth-bombin' it today".)

Big bro doesn't get treats very often. He doesn't demand anything of me. It kinda goes like this:

Brother: "oooohhh . . . can I eat that?"
Me: "No. Do you want me to make you something?"
Him: "That's okay, you don't have to"
Me: "You want peanut butter cookies or peanut brittle?"
Him: "Oh, anything, I don't care"

So, I had honey, peanuts and peanut butter. I decided to make peanut brittle (that used to be one of his favs).

I measured some honey, added some sea salt and peanuts, brought it to a boil. I cold-water tested, while trying to keep it from overflowing out of the pot, just barely too small. Added some home-slaughtered, home-rendered lard in there somewhere. I took it from heat, added baking soda. I stirred, watching it foam up, while pouring onto the cookie sheet.

That's how my candy adventures have gone the last few times. A cup of this, some of that, using what I've learned have from experiments and reading recipes.  That was very similar to how I made up a recipe for "Butterfingers" recently.

But, for the sake of measurements and clarity . . .

Honey Peanut Brittle (Refined Sugar-free, Corn-free, Soy-free, Dairy-free, Grain-free, etc.)
Created by Hanunyah Fish

1 cup honey
sea salt (optional)
1 cup raw or roasted peanuts*
2 tablespoons lard
1 teaspoon baking soda

1. Bring the honey and salt, if desired, to a boil over medium-hight heat. If using raw peanuts, add them here.

2. Continue to cook, on medium heat, stirring occasionally, until it reaches the hard crack stage, 300 degrees F. (I recommend using a candy thermometer).

3. Remove from heat. If using roasted peanuts, add them here. Add the lard and baking soda, and quickly stir to combine. Pour onto a cookie sheet and let cool.

Notes:
*If using raw peanuts, add them when the honey comes to a boil. If using roasted peanuts, add them at the end with the lard. Also, if using roasted peanuts, be sure to check the label - some of them have corn and other additives.
Some homemade vanilla would be a wonderful addition (add it at the end with the lard).

Oh! and I did not get a picture of these. . . sorry.

~ Hanunyah

Linked to:
Take-A-Look Tuesday
@ Sugar Bee Crafts

Unwasted Homemaking
@ Don't Waste your Homemaking

Friday Favorites @ Simply Sweet Home  

The BEST Fluffy GAPS Pancakes (so far)

Jenny, a (goat) kid.

Yet another grain-free recipe. It's good though, since my grain-free followers have been a bit neglected of recipes from me lately. But, nobody would know if I didn't say - I don't eat but only a couple of the recipes I've made and posted here. That's why I took the blog name "Starvin' Chef". (My family suggested that name. They were making jokes that I'd shrivel away without them ;) ). Don't feel compelled to click on that link. Let me tell you - that blog is not very pretty right now. It's a Starvin' Blog as far as beauty goes. It just needs a little work when I get to it. Ok, ok . . .

Now this is what, the fourth GAPS pancake recipe on this blog? But it's the best so far. Not to mention the easiest, too.

Nice and fluffy, lightly sweet pancakes with a touch of cinnamon - yum! These do not require a whole lot of almond flour, therefore are not dense, and are healthy with so many eggs.

So, to my GAPS visitors ~ enjoy some healthy sweetness today with this quick and easy recipe!

This recipe is "Starvin' Chef" approved ;).

Fluffy and Sweet Pancakes (GAPS, Grain, Sugar, Soy, Dairy, etc. Free)

5 eggs
1/4 cup honey
1 1/2 cups almond meal/flour, approximately
1/2 teaspoon salt
1/4 teaspoon baking soda*

Whisk all ingredients together well, adding flour as needed. Cook on a pan or griddle with some coconut oil, flipping pancake to cook through.**

Notes:
*Since baking soda, on the GAPS diet, is not supposed to be used in excessive amounts, I'm sure you could omit it and be just fine.
**We usually make small pancakes (probably about 3 inches across), but if you make them bigger you may have more flipping problems.


~ Hanunyah

Chocolate Chunk Cookies, GRAIN & SUGAR FREE

Oops! I sort of forgot about the Chocolate Chunk Cookies I mentioned in one of my last posts . . . sorry ;). I'm still here, we've been busy with kidding/lambing season here.

Well, when people think of chocolate it is usually somehow linked with sugar. But it's this simple: cocoa powder does not have sugar in it. It's that simple. Add some good fat and a touch of honey to that powder. Let it set.

Chewy cookies with a touch of the sweetness of honey, add some . . . sugar-free chocolate. You got it.

The chocolate chunks actually have the taste and texture of chocolate, nice and smooth. My sugar-free friend - who really likes chocolate - was so excited that I made her something chocolate. And when she tasted it? Yep, it was a success.

Now, I'm not exactly sure if these are GAPS legal because of the cocoa. Some say "yes", others say "no". I didn't do extensive research about it, but you may decide for yourself, if you're on the GAPS diet.

Chocolate Chunk Cookies (Grain, Gluten, Dairy, Sugar, Corn, Soy, Gum, etc. FREE)
Ideas from Whole New Mom and Nourished and Nurtured

1/2 cup cocoa
1/2 cup coconut oil
2 tablespoons honey, to taste

2 cups almond meal/flour

1/2 teaspoon sea salt

1/4 teaspoon baking soda

1 egg
2 tablespoons coconut oil

1/4 cup honey

1. In a small saucepan combine the first 3 ingredients. Melt together over medium heat, stirring constantly - be careful not to burn this mixture. Pour into a small bowl or dish. Place in the refrigerator or freezer for a few minutes.

2. Meanwhile, preheat the oven to 350 degrees F. Combine all the remaining ingredients to form a dough. Remove the chocolate mixture from the freezer and chop into small pieces. Stir the chocolate chunks into the cookie dough.

3. Drop the dough by a spoon onto a cookie sheet greased with coconut oil. Bake for 7 to 12 minutes, depending on size and shape of the cookies. Remove from oven and let cool on the cookie sheets for a few minutes before transferring to a wire rack (or your mouth ;) ) to cool completely.


~ Hanunyah

Linked to:

Tuesdays At The Table

Temp My Tummy Tuesdays

Home and Family Friday

Link Party @ the space between

Sugar & Spice by Seven Thirty Three

creative juices @ momnivore's dilemma

Happy 25 Anniversary to my Parents and GAPS Cinnamon Raisin Bread

Yesterday, the 17th, was my parent's 25 anniversary. You probably already guessed: we had a party (again) and I made cake. Just another reason for a party, as my dad (Abba, as we call him - means dad in Hebrew) said.

I made 2 cakes - one GAPS one, since Abba is on the GAPS diet, and one chocolate cake. I'm sure you can tell which one is the GAPS cake ;).

Raisins and freshly roasted peanuts on top of a egg white/honey frosting.

Chocolate chips on the same fluffy stuff. I counted 104 chocolate chips, just incase you are wondering :).

Here's the GAPS cake recipe. It is a cinnamon raisin bread, but I doubled it and baked in a round baking pan for the cake above. It is actually fluffy and pretty yummy - it uses a lot of eggs - 10 for the cake above! A big thanks goes to Nourished and Nurtured for the recipe that we adapted - go check out her GAPS recipes, they're awesome!
      So, here it is - this is the recipe not doubled.

Cinnamon Raisin Bread (GAPS legal, Grain, Sugar, Gluten, Dairy, Corn, Soy-Free)
Adapted from Nourished and Nurtured

5 eggs
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 cup honey, or to taste
3/4 cup almond meal/flour*
1/2 cup raisins**

1. Preheat oven to 325 degrees F. Grease pans (see note below) with coconut oil or other GAPS legal fat.

2. Beat together the eggs, soda, cinnamon and honey to taste. Stir in the almond flour. Fold in the raisins.

3. Bake at 325 degrees F for about 25-35 minutes, until the middle is set and the top is golden brown. (see note below).

Notes:
*The recipe used 1/3 cup coconut flour and 1/4 cup almond flour, but we use just almond.
**You may substitute safe nuts for the raisins or omit the raisins all together, if desired.

Here are a few of Sarah's notes and tips:
"I used loaf pans that were 7.5X3.75X2.25 inch.  Although the batter would all fit into a larger loaf pan, it will cook better as two smaller loaves so that the coconut flour will not be overcooked before the middle is set."
"I like to cook this bread for a few minutes past when the middle is set so that the bread will be nice and dry for toasting."
"Store in the fridge or freezer.  I like to use a good bread knife to cut each loaf into many slices.  I then place a small square of parchment paper between each slice, wrap it all in plastic wrap, and store it in the freezer.  The parchment paper ensures that I can easily pull out just one slice at a time.  This bread freezes very well, and makes great toast!"

One more thing . . . while I was experimenting with GAPS recipes (which is not very common for me), I remembered a friend who is on a diet for her Lyme disease. She really likes chocolate. So, I created a grain and sugar free recipe for CHOCOLATE CHUNK COOKIES! She was sooooo excited! They are yummy . . . recipe later, Lord willing ;). The base for the recipe for these yummy, chewy cookies can be found at Nourished and Nurtured (I told you she has great recipes!).

~ Hanunyah


Linked to Show and Tell Saturday by Be Different Act Normal

A Step Aside . . .

A salad (GAPS friendly) that was made the other night - home grown, smoked and cured bacon, tomatoes, boiled eggs, broccoli, piled on top of crisp lettuce - would you really need dressing?

from sweet things. One of my oldest sisters, who usually makes dinner, went to soccer practice the other day. I stayed home and made dinner for the GAPS folks in the family. Here are some pictures ~ just a step aside from the sugar ;).

Oh, and I added some sweetness back to the table with this sooo simple and sooo good fruit salad. Just fresh fruit - the simpler, the better (no dressing).

And, if you're thinking "no way, GAPS chips?!?!" - sorry, but these are good ol' homemade, deep-fryed corn tortilla chips - for those who can handle them.

~ Hanunyah

Thanksgiving Party

Just thought I'd post a few pictures of the thanksgiving party we had. It was a fun time with friends and family - singing, dancing, quizzes and of course, lots of food.

Something went wrong with this GAPS pumpkin pie that a friend made - it looked fine when it came out of the oven, but it became like this overnight. It still tasted great!! It was dense like a cheesecake.

~ Hanunyah

31 for 21: Flourless Banana Cake/Custard (GAPS)

This is sooo simple - bananas, eggs and an oven. It's in between a cake and a custard, but very yummy and the ripe bananas make it very sweet.

Flourless Banana Cake/Custard (GAPS legal, Grain, Sugar, Dairy, Corn, Soy, etc. free)

5 eggs

5 banana

Whip bananas and eggs in a food processor or blender. 

Pour into a 8x8 inch baking pan. 

Bake at 325F for about an hour, until light brown or until when a toothpick inserted in the center comes out clean.

~ Hanunyah

Grab This Button

Banana (or fruit) Ice-Cream

This soft-serve type ice-cream/shake is a very quick, easy, healthy and refreshing snack, breakfast or dessert.

I know I am sort of late in posting this since the weather is cooling off, but we usually don't stop drinking cold shakes in cold weather :) - just bundle up!

And, this idea is very versatile - add peanut butter, cocoa powder, use different frozen fruit, and you can use whatever liquid you want just to get the blender going - milk, kefir, fruit juice, etc. Now, if you use different fruit you will get different results - I like to use bananas because they are very sweet, and if I use kefir the sweetness of the bananas cover up the tart kefir.

Banana Ice-Cream (Gluten-free, Dairy-free, Corn-free, Sugar-free, Grain-free GAPS legal with kefir)
Hanunyah Creation


2 or 3 frozen bananas (skinned and frozen)
a little milk, kefir or other desired liquid (just a little, you don't need much at all. It's better to use less and add more later)

Blend in a blender (or Vitamix?) until thick and smooth. You may have to stop the blender and move the bananas around a bit to get it going again. If you want it thick, don't add more liquid unless you really have to. Sometimes I think I may have to add more, but end up being fine.


~ Hanunyah

This post is featured on: ABC Series: B for Banana

Light & Fluffy Pancakes (GAPS)

Update February 23, 2012: I notice this recipe is getting a lot of attention from Facebook ;), but haven't seen where people are posting it (?). Anyway, I want to direct your attention to a new GAPS pancake recipe we developed that is MUCH better. That may be found here - The BEST Fluffy GAPS Pancakes (so far). Thanks for visiting!

We just made these tonight and they are really good! Nice and fluffy and taste like a pancake. The other peanut butter squash pancake recipe I posted here were okay, but not like these. We didn't make the syrup, but I'm sure it would be good!

Light and Fluffy Pancakes (GAPS legal)
From: Internal Bliss


1 cup cooked squash, pureed
1 cup nut butter (we used a few Tbls of peanut butter)
5 eggs
1/2 tsp salt
1 Tbsp cinnamon
Dash of spice (cloves, nutmeg, and any other "pumpkin pie" type spice)
Ghee or other cooking fat

For the syrup:
1/4 cup honey
1/2 lemon, juiced
vanilla extract (optional)

1. Separate the eggs, putting the whites into one large bowl and the yolks into a separate large bowl.
2. Add the remaining ingredients to the egg yolks and mix together.
3. Beat the whites until soft peaks form, and then fold them into the yolk mixture.
4. Fry in fat using a griddle or in a skillet on medium to low heat, as they can burn easily.
5. To make the syrup, combine the syrup ingredients in a saucepan and warm until the honey is soft enough to stir in.

*When cold, these pancakes work well to make sandwiches.


~ Hanunyah

Fruit Cobbler (GAPS)

This was good! We had it in yogurt.

Fruit Cobbler (GAPS legal)
Hanunyah Creation


1 banana
1 apple
1 peach
2 tablespoons honey, divided
1 1/3 cups almond meal, plus more for topping
1/3 cup yogurt
1 egg


Preheat the oven to 300F. Slice the banana, peeled apple and peach into a baking dish. Drizzle with 1 tablespoon of the honey. Bake for 3 minutes. Meanwhile, mix together the almond meal, yogurt and egg. Pour over the hot fruit. Drizzle with the remaining honey, and sprinkle some almond meal on top. Bake for about 30 minutes, or until cooked through (make sure it isn't doughy on the top).

Before baking

~ Hanunyah

Peanut Butter Almond Pancakes (GAPS)

Update February 23, 2012: This recipe was good, but a new recipe we made is much better - which may be found here - The BEST Fluffy GAPS Pancakes (so far).

I made up this recipe just a couple hours ago . . . we made other (non-GAPS) pancakes, and decided to make some for the GAPS people, too. They are actually pretty good.

Peanut Butter Almond Pancakes (GAPS legal)


1 1/3 cups almond meal
2 eggs
1/3 cup peanut butter
1/3 cup water

Mix all together and cook in homemade lard or coconut oil.


~ Hanunyah

Peanut Butter Squash Pancakes (GAPS Intro)

Update February 23, 2012: For a easy, yummy and much fluffier GAPS pancake recipe we use you may go here - The BEST Fluffy GAPS Pancakes (so far).

My brother likes these in yogurt or plain.

This what we do - my sister usually makes them, she doesn't really measure anything, so this is just about what it looks like she puts in ;).

Peanut Butter Squash Pancakes


In a food processor mix together until smooth a steamed acorn squash, butternut squash or pumpkin (a couple cups worth), 2 or 3 eggs and about 1/4 cup peanut butter (or other nut butter, no additives). You don't have to use a food processor, that's just what we found easiest. You can also add a banana in it. Cook in coconut oil, don't burn. If they are crumbly, add more peanut butter. You can also add a little honey if they need a sweetener.

We made these today without eggs (we didn't have any GAPS eggs), so we ate it like pudding - very good!

~ Hanunyah

Almond Flour Muffins (GAPS)

These are introduced on Stage 4 of the GAPS diet.

GAPS Almond Flour Muffins

1 1/2 cups almond flour/meal

3 tablespoons coconut oil

2 eggs

Mix all together, spoon into muffin pans until about 1/2 full, and bake at 300F for about 15 to 20 minutes, or until done. This makes about 7 regular sized muffins.

~ Hanunyah

Black Gold Cookies

Note: Even though I am on the GAPS diet, I still bake for everyone else who's not on the diet (there's only me, my brother and dad on the diet). It's not really a big deal for me, because I like doing it and they like to eat what I make. That said, I'll still be posting recipes here, Lord willing.


Thursday I made some Chocolate Chip Cookies (I baked most of them as bars, spread on a cookie sheet - they baked way better, browned beautifully and looked more chewy) , Gingersnap Cookies, Gingerbread (it was a creation, but a success - I made it from some of the Gingersnap cookie dough with another egg, a chopped apple and milk), Neapolitan Cookie dough for the 4th of July (without the food coloring because my sister forgot it Thursday in town, I finished those this morning), and Flourless Oatmeal Cookies (that me and my little 6 year old sister went crazy on - we added a shredded carrot, chopped banana, ginger, poppy and flax seeds. Why did we add all that? We were having fun ;-) ).


     Anyway, a couple of months ago, my grandma brought us some Gluten-free Black Gold Cookies (with the ingredient list) that she bought somewhere (I think the brand was BriarPatch) so we could taste them and create a copycat recipe for them. I found a couple Black Gold Cookie recipes online. With the amount of chocolate chips in the recipe, it seemed like you couldn't go wrong. So I gave it a shot.
    They were a big hit here at our house, but I haven't ran them by grandma yet (I'll probably do that tomorrow after a soccer game when we go to her house). The only difference I think there was (without tasting them ;-) ) was that they weren't as thick as the ones she bought. I may need to add a little more flour, or bake them as bars in a pan (so they can't spread, only rise).

*Update - July 28, 2011: A couple weeks ago Grandma came to our house . . . and I was baking these cookies. She tasted one, and REALLY liked them! She and everybody else gave lots of compliments. They went over very well!
     But I experimented some and was able to make them thicker (the first batch I changed things on turned out great). So, I have changed the recipe to what worked.

Black Gold Cookies (Gluten-free, Corn-free)
Adapted from Food.com

6 tablespoons (1/3 cup + 1 tablespoon) GF flour (I use rice or oat)

1/2 teaspoon guar gum (xanthan gum, if not corn-free)

1/4 teaspoon baking soda

2 tablespoons dark cocoa powder (or 3 to 4 tablespoons regular cocoa)

2 cups safe chocolate chips, divided

6 tablespoons (1/3 cup + 1 tablespoon) lard

2 large eggs

1/2 cup brown sugar, packed

2 teaspoons vanilla extract (optional)

1 1/2 cups walnuts (optional)

1. Mix together flour, gum, baking powder and cocoa, set aside. Melt 1 1/4 cups of the chocolate chips in the microwave (you could use a double boiler) for 1 minute, just until melted. Stir until smooth.

2. Beat the lard, eggs, sugar, and vanilla in a medium bowl until well combined and fluffy. Add the melted chocolate and beat. Add the dry ingredients, remaining chocolate chips, and walnuts. Refrigerate the dough for about 20 to 30 minutes.

3. Preheat the oven to 325 degrees F. Place heaping tablespoons of the dough on greased cookie sheets (do not flatten them). Bake for about 9 minutes (do not overbake). Cool on wire rack.

~ Hanunyah


Linked to Gluten-Free Wednesdays by The Gluten-Free Homemaker

Falling in the GAPS!

Yep, I've just about fell into the GAPS in 2 ways - as you can tell - my posting is few and far between, and we recently started the GAPS diet. Me and most of my family haven't fully went on the GAPS intro diet, yet, but I'm sure many of us eventually will.

     I haven't had much time on the computer the last week or two, until the last few days I was able to check my email and post on my other blog. Monday we went blueberry picking, and yesterday I had to go to the Urgent Care for a tick I pulled off of my thigh - around it turned into a hard round lump with a big red circle. "THEY" say that's the time for meds . . .

Anyway, last week my brother (who'll be 19 years on the 10th of this month) and a friend/neighbor's little 2 year old boy (who has constipation problems) went on the diet. They've been on the diet for about a week now, and my brother is on stage 2 of the GAPS introduction diet. It's been a tough one for the little guy, but they've been able to pull through with help from us. Those of us on the diet are eating lots of soup (with meat, carrots, onions, and broccoli), broth, yogurt, kefir, and ginger tea (all that my sisters make).

     Here are some links we've been using - 

GAPSDiet.com (we bought the cookbook that's pictured on the home page of this site, I looked through it and it has good recipes)

Health, Home, & Happiness

GAPS.me

GAPSGuide.com

GAPS Help Yahoo! group

     And here are the yogurt and ginger tea recipes that my sister has been making (she typed these up for some friends).

Yogurt

Turn on oven light - it can take a couple hours to heat the oven - make sure you have a thermometer in there - you want it between 100 - 110 degrees in there.

Making the Yogurt -

1. Put as much (I do 1 gallon at a time) milk as you plan to make into yogurt in a pot - warm on stove to 180 degrees.

2. Once it reaches 180, put pot of hot milk in an ice cold bath. Cool down to 110 degrees.

3. Add the yogurt starter, or a small amount of yogurt as a starter - Mix fairly well.

4. Put the milk in a pan or pot (I use a crockpot crock) in the oven.

5. Let it sit for 8 hours.

6. After 8 hours - It's Done!

7. Save ½ cup of yogurt to start your next 1 gallon batch.

Ginger Tea

1. Bring water to a boil. Once it boils, turn off heat.

2. Add grated ginger (add as much for as strong you want it).

3. Let sit for 5 minutes.

4. Strain the ginger out.

5. Done.

Also, if anybody has GAPS-friendly recipes, please send them our way! Thanks!

~ Hanunyah