Wafels van bakbanaan

 Ingredients:

• 2 large green plantains (about 2.5-3 cups chopped)
• 4 eggs (if plantains are extra large, add an extra egg)
• 2 tsp vanilla
• 3 Tbsp extra virgin coconut oil
• 1/8 tsp salt (a generous pinch)
• ½ tsp baking soda
• 
  

1. Peel plantains (I find it easier to quarter them before I peel them) and place pieces in your blender(preferred) or food processor (okay) with the eggs.  Blend to form a smooth batter (if your blender has a smoothie function, that works well here).
2. Add the rest of the ingredients to the blender or food processor and process on high for an additional minute (or 2-3 minutes with a food processor to get a really good smooth batter).
3. Heat your waffle maker on high.  Pour batter into your waffle maker and cook, according to the manufacturer’s directions, about 4 1/2 minutes for Belgian-style (thick waffles).  Remove from waffle maker and serve!
4. Repeat with remaining batter.

Sweet Marrow Custard with Vanilla Bean

 

Ingredients

• 2 pounds beef marrow bones (or ¼ cup marrow)
• ¾ cup whole milk (or coconut milk)
• 3 eggs
• 1 tablespoon vanilla extract
• 2 tablespoons honey
• ¼ teaspoon fine sea salt
• salted butter coconut oil or lard, (for greasing the ramekins)
• fresh fruit (to serve)

Instructions

• Bring marrow bones to a boil and let simmer for 10 minutes. While you're waiting on the marrow preheat oven to 350°F and place four ramekins in large roasting pan.
• In large bowl, whisk together egg yolks, egg, milk/coconut milk, vanilla, honey and salt.
• When the marrow is ready, scoop the bones out with a slotted spoon and place in a bowl to drain. After they've cooled a bit use a butter knife to extract the marrow. Place it in a small bowl. Set aside for a minute while you pour the egg mixture into the blender or get out an immersion blender.
• Spoon marrow - but not the oil that has collected at the bottom of the bowl - into the mixture and blend until smooth.
• Pour custard mixture into cups, dividing equally.
• Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are set in center, about 30-35 minutes. Remove from water and allow to cool for a few minutes before serving. Top with fruit, if desired.
  
  
  Afkomstig van: https://nourishedkitchen.com/sweet-marrow-custard-with-vanilla-bean/

Vakantietips

O.a. sandwich bread, zucchini muffins, fruit by the foot, larabars, trailmix, granola bars:
http://www.againstallgrain.com/2012/07/12/summer-travel-tip-packing-grain-free-snacks/

GAPS hartige snacks ideeën

Geroosterde pompoenzaadjes:

http://www.lovingourguts.com/roasted-pumpkin-seeds/
en:
http://myculturedpalate.com/blog/2012/11/13/pumpkin-seeds-toasting/
Schil eraf halen:
http://www.gardenguides.com/80374-peel-pumpkin-seeds.html
of:
http://www.wikihow.com/Shell-Pumpkin-Seeds
















Leverpaté:
http://myculturedpalate.com/blog/2012/02/24/liver-pate-recipe/

Kurkuma thee:
https://www.marksdailyapple.com/creamy-turmeric-tea/

GAPS smoothie ideeën

GAPS milkshake:
Make a juice from a mixture of fruit and vegetables, add 1-2 raw eggs (both the yolk and the white) and a large dollop of raw sour cream (if sour cream was not introduced yet, use coconut oil) and whisk the whole thing. It will turn into a delicious ‘milkshake’. The fats and protein balance the sugars in the juice, keeping the blood sugar under control. The juices of apple, celery, beetroot and other vegetables soften the gallbladder stones over time, while the fat provides gentle stimulation to the liver to squeeze these stones out. Start this milkshake from a few tablespoons per day and gradually increase to 2 glasses per day: first thing in the morning on an empty stomach and middle of afternoon.
[Beet kvass toevoegen?]
http://www.gaps.me/preview/?page_id=32



Alternatief recept:
Ingredients:
Vegetable juice items: 1 Carrot
2 – 3 apples or equivalent in pineapple
1 stick of celery
Small wedge of beetroot
Small piece of white or red cabbage
Eggs: 1-2 raw eggs (yolks and whites) preferably use organic free range eggs.
Fats: 4-5 tablespoons of raw sour cream or yoghurt (if sour cream has not yet been introduced, you may add ghee or raw butter (at room temperature – softened) or raw coconut oil.
http://gapsaustralia.com.au/staple-recipes/






Banaan-chocola shake:
http://caorganicfoodie.blogspot.nl/2012/03/gaps-smoothie-shake.html

GAPS zoete snacks ideeën

Bosbessen muffins:
http://www.chefshanekelly.com/2011/08/very-blueberry-almond-flour-muffins/

Of met kokosmeel:
http://nourishedandnurtured.blogspot.nl/2011/03/blueberry-banana-muffins-gaps-legal.html

Key lime pie:
http://www.humanbodydetectives.com/a-family-favorite-snack-julie-daniluks-key-lime-pie/

Chocolade bacon banaan:
http://civilizedcavemancooking.com/grain-free-goodies/chocolate-bacon-almond-butter-bananas/

Granola:
http://eatdrinkpaleo.com.au/our-favourite-paleo-muesli-granola-recipe/#more-2012

Sweet & salty trail mix

Ingredients:
1/2 cup each raw walnuts, almonds, and pecans
1/2 cup each raw pumpkin seeds and sunflower seeds
1 tablespoon coconut oil
1 tablespoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon sea salt
1/4 cup or less raw honey
1/2 cup chopped dried apricots
1/2 cup dried cranberries (sweetened with apple juice)

Directions:
Preheat oven to 350 degrees Fahrenheit.

Roughly chop nuts and mix with seeds, coconut oil, vanilla, cinnamon and nutmeg. Spread on a cookie sheet or rimmed baking pan lined with parchment paper, and sprinkle with half of the salt.

Toast in the oven for 2-5 minutes, stirring occasionally to be sure the nuts and seeds are merely toasted, not burned (keep a watchful eye).

Take pan out of the oven and let cool, then add the remaining salt and drizzle the honey over the top. Toast in oven for another 5 minutes, stirring often (I keep my oven cracked for this). Remove from oven, mix thoroughly with apricots and cranberries and let cool. It will be clumpy and sticky like granola when done. You should end up with 12- 14 quarter-cup servings (approximately).

Zie: http://www.marksdailyapple.com/sweet-and-salty-primal-trail-mix/#axzz26HDIIteB

Chocolade granola

Ingredients:

1 cup walnuts;
1 cup almonds;
pinch of salt;
1/4 cup raw honey;
3 tbsp butter or clarified butter;
3 tbsp cocoa powder;
1/2 tsp vanilla extract;
1/2 cup shredded coconut;
2 oz dark chocolate;

Preparation:
Preheat your oven to 200 F.
Using a food processor, coarsely chop the walnuts and almonds. Nothing too fine, as you will have to put them through the food processor again. Leave the nuts in the processor and set aside for later use.
In a small saucepan over low heat, melt the butter with the honey and whisk occasionally. Once combined, add the cocoa powder, vanilla and a pinch of salt. Whisk together.
Pour the chocolate mixture into the nuts in the food processor. Pulse briefly, just until the chocolate is consistently mixed in. Add the coconut and pulse one more time.
Spread the mixture out over a baking sheet. Bake for 4 hours in the preheated oven.
Once the granola has finished baking, remove it from the oven and allow it to cool completely. Break the granola apart into small chunks. Also break apart the 2 oz chocolate and mix in with the granola.

Zie: http://paleodietlifestyle.com/chocolate-nut-granola/