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/

Kokospudding

2 large eggs
1 cup shredded unsweetened coconut, and 1 cup boiling water
1/8-1/4 cup honey*
vanilla to taste (approx 1 tsp)
1/3 tsp sea salt
cinnamon to taste
optional: random amounts of raisins/nuts/cranberries/etc

* I started out using the larger amount of honey and have reduced it (in all recipes calling for it) over time.

Boil one cup of water (or boil water, then measure out one cup of it)
Pour the one cup of boiling water over shredded coconut. Allow to sit at least one minute.
Except nuts/berries, beat together all other ingredients.
Combine wet, undrained coconut with everything else.
Stir in nuts/berries.
Pour mixture into loaf pan.

Bake in preheated oven at 350 F for 40 minutes, achieving an overall golden top with lightly browned edges. My results are inconsistent (though always yummy regardless), but ideally you will have two layers: an eggy, flan-like custard on the bottom with the coconut at the top.

Zie: http://gapsguide.com/2009/05/29/coconut-pudding/

GAPS toetjes ideeën

Aardbeienijs:
http://nourishedandnurtured.blogspot.nl/2012/02/strawberry-ice-cream-gaps-legal-primal.html

Pumpkin pie clafoutis:

Fall always makes me think of pumpkin. This clafoutis recipe is spiced like pumpkin pie and so delicious! It is rich and has just enough body to stand-in for the usual pumpkin pie. Serve it as breakfast alongside some bacon or sausage, or top it with whipped cream for a special dessert.

Pumpkin Pie Clafoutis
Serves 5-7

• 1/2 cup (1 stick) butter (or try coconut oil or ghee for a dairy-free option*) 
• 1 & 3/4 cups pumpkin puree, preferably homemade
• 1/3 to 1/2 cup honey, or more to taste
• 4 eggs, preferably from pastured chickens
• 1/2 cup milk kefir or plain whole-milk yogurt (or try coconut milk for dairy-free option*)
• 1/3 cup almond flour, preferably from crispy nuts
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp ground cloves
• pinch nutmeg
• 1/4 tsp celtic sea salt
• Equipment needed: blender or immersion blender 

1. Melt the butter in a small pot over low heat. Turn off heat and allow to cool slightly. If your butter has been overheated, let it cool before combining it with the other ingredients.
2. Blend together all ingredients in a blender or with an immersion blender (don't forget to add the melted butter). Taste for sweetness, and add more honey to taste if desired. 
3. Pour mixture into a buttered 8-inch square glass baking dish. Bake in 325 degree oven for 35-45 minutes, until center is set.
4. Allow to cool and then transfer to the fridge. Best if served cold (if you can wait that long). Serve it as breakfast alongside some bacon or sausage, or top it with whipped cream for a special dessert. 

*You may need to add a bit more of the spices if you substitute coconut products for the dairy, as the coconut flavor may mute the spices.

http://nourishedandnurtured.blogspot.nl/2011/10/pumpkin-pie-clafoutis-gaps-legal-gluten.html

Ook lekker met bramen? Met munt erover na het bakken? zie: http://www.ah.nl/allerhande/#/recepten/401306/bramentaart-met-munt/?rq=bramentaart

Appel of peer clafoutis:

Apple or Pear Clafoutis (GAPS-legal, grain- and gluten-free)



This clafoutis recipe is a staple breakfast item in our house. It is similar to a fruit custard, and is delicious with both pears and apples (I've used Granny Smith or Fuji apples). It is also great when served with a side of bacon or sausage. Leftovers are great cold or warmed up.

Pear or Apple Clafoutis:

• 4 large eggs
• ¼ cup honey
• ½ cup sour cream, creme fraiche, or full-fat coconut milk
• ½ cup (1 stick) butter or unrefined coconut oil
• 1 teaspoon vanilla extract
• ⅓ cup crispy almond* flour OR 3Tb coconut flour (almond flour tastes better, but coconut flour is good, too)
• ½ teaspoon ground cinnamon
• pinch of ground nutmeg 
• ¼ teaspoon Celtic sea salt
• 3 large pears and/or apples, peeled, cored, and sliced (it's okay to leave the peel on the pears so long as it's not too thick)

1. Butter an 8X8 glass dish, generously
2. In a small saucepan, melt one stick of butter. Then add honey and stir. 
3. In a medium bowl, combine eggs, sour cream, cinnamon, nutmeg, salt, and vanilla. I like to use my immersion blender to mix it all up together, but you could certainly use a whisk or mixer instead.
4. Add melted butter and honey to wet ingredients and whisk or blend. 
5. With the immersion blender running, add almond flour (or coconut flour) and whir until well-combined (or use mixer or whisk until smooth). Using the immersion blender is great because it further grinds the almond flour (which doesn't get particularly fine when I grind it in the food processor).
6. Arrange the sliced fruit on the bottom of the pan, then pour the mixture over the top. (Note: the fruit will float up while it is cooking.)
7. Bake at 325° for 45-55 minutes, until clafoutis is set in the center and the top is golden.
8. Cool and serve.*Crispy almonds are nuts that have been soaked in water with a little salt for 12-24 hours and then dried in the dehydrator until crispy (which usually takes about 24 hours at 155 degrees F in my Nesco dehydrator). Soaking the nuts neutralizes phytic acid and enzyme inhibitors. Phytic acid blocks absorption of minerals such as calcium and magnesium; enzyme inhibitors make nuts hard to digest. I make a large batch of crispy nuts, grind them into flour in the food processor (don't grind too long or you will make almond butter instead of flour), and store the flour in the freezer. This way, the flour is always ready when I need it.

*Time-saving tips:

For a delicious and easy breakfast throughout the week, double this recipe and cook in either two 8X8 dishes or one 9X13 dish (it will of course take longer to cook in the bigger dish). Once cooled slightly, scoop into individual glass dishes and store in the refrigerator. On subsequent mornings, just pull out one of the small glass containers and eat cold (or re-heat in the toaster oven at 250 degrees for about 15-20 minutes).
Since the oven will already be heated, you may as well throw in a pack of bacon, some egg muffins, baked bacon and eggs, or even a spaghetti squash for later in the week. I abhor an empty oven, so I'm always adding more items once it is on. Bacon bakes very well, especially if you put it on the bottom rack, and it also reheats well for later in the week. http://nourishedandnurtured.blogspot.nl/2011/02/apple-or-pear-clafoutis-gaps-legal.html

Gevulde bananen van de barbecue:
http://www.thepaleomom.com/2013/02/grugs-barbecued-stuffed-bananas-a-recipe-inspired-by-the-croods.html

Kokosslagroom

Ingredients
- 1 (14 ounce) Can Coconut Milk
- 2 tablespoons Stevia
- 1/2 teaspoon Vanilla

Preparation
- Place can of Coconut Milk with mixing bowl separately in refrigerator 12 to 16 hours.
- Place beater in freezer 15 minutes before beginning.
- Remove solid coconut cream from can.
- In chilled bowl with beater, beat coconut cream approximately 3 to 4 minutes until fluffy.
- Beat in Vanilla and Stevia.

Zie: http://wheatfreedairyfreebreakfastrecipes.blogspot.nl

Kokos-vanille ijs

Ingredients:
1 can coconut milk, full-fat;
2 eggs or 4 egg yolks (yolks alone will give even more richness);
Seeds from 2 fresh vanilla beans or 4 tbsp real vanilla extract.

Possible flavoring options (add any or a combination of the fallowing flavorings) :
1/2 cup of your favorite berries (chopped or blended to a puree);
1/2 cup coconut flakes;
1/4 cup finely chopped mint;
1/4 cup chopped nuts;
Lemon, lime or orange zest;
3 tbsp raw honey;
1/4 cup dark chocolate chips or flakes (you can take a high quality dark chocolate and chop it yourself to your liking).

Technique :
Boil some water in a pot and reduce to a simmer.
Place a heat proof bowl over it in a double boiler fashion and pour the coconut milk in it. Put vanilla seeds or vanilla extract with the coconut milk and heat until hot, but make sure it doesn’t come to a boil. If using flavorings such as mint or dark chocolate, you can add them now. You can also add chocolate at the end of the process to keep the pieces whole.
Whisk the eggs of yolks in a separate bowl. Add one ladleful of the now hot coconut milk to the eggs while whisking quite vigorously. What you’re doing is tempering the eggs and slowly bringing the temperature up without cooking the eggs and risking that they scramble. Add two or three other ladlefuls of the coconut milk mixture and incorporate them to the eggs while whisking continuously.
Take the tempered eggs and whisk in the bowl where the rest of the coconut milk is on the double boiler.
Whisk for a couple of minutes non-stop to form a thick custard. Make sure it doesn’t get too hot and the simmering water doesn’t touch the bowl.
Once the custard is ready, remove from the heat source and let it cool on the counter or the refrigerator.
You can add any other flavoring you want to use once the custard is cold enough to put a finger in it and feel comfortable.
Let it cool even more in the refrigerator before freezing it.
Put in your ice cream maker and follow its instructions or put in a baking dish in the freezer and stir vigorously every 30 minutes for about 2 to 3 hours until it’s set.
Take it out of the freezer for about 10 minutes before enjoying so it softens a bit. Serve with added coconut milk, berries, mint, coconut flakes or any other flavoring you might like.

Zie: http://paleodietlifestyle.com/paleo-coconut-vanilla-ice-cream/

Honing-walnoot appels uit de oven

large apples for baking
raisins
walnut pieces
1 tablespoon of honey for each apple
cinnamon

Choose a variety of apple that bakes well such as McIntosh, Spy, Ida Red.
Core the apples with a sharp knife leaving them whole.
Arrange apples in a baking dish.

Mix together enough raisins (or currants) and walnuts with honey to fill the cored-out apples.
Add cinnamon to this mixture according to taste.
Fill the apples with honey mixture.

Bake a t 350°F (180°C) until apples are tender when poked with a fork (about 1 hour).

Alternatief:
Ingredients:
- 4 tart baking apples (cored and stem remove)
Baking apples: Golden Delicious, Rome Beauty and Jonagold
- 1/2 cup raw honey
- 4 tablespoons almond butter
- 1/2 cup apple juice
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 to 3 tablespoons nuts
- 3 tablespoons golden raisins

Preparation:
- Preheat oven 350 degrees F
- Stuff each apple 2 tablespoons honey and 1 tablespoon almond butter
- Dash each apple with nutmeg and cinnamon
- Line baking dish with apple juice Place apples in shallow baking dish.
- Bake for 15-20 minutes. Until honey caramelize and apples tender.
- Remove
- Top apples with caramelized honey, golden raisins and nuts.
- Serve warm. Can refrigerate and serve cold.

Zie: http://wheatfreedairyfreebreakfastrecipes.blogspot.nl

Chocolademousse

Ingredients:
3 medium avocados;
¼ cup raw honey;
¼ cup and 2 tbsp cocoa powder;
3 tbsp almond butter;
1 tsp lemon juice;
1 tsp ground cinnamon;
1 tsp ground nutmeg;
½ tsp flavored extract (mint, coffee, almond, hazelnut), optional;

Preparation:
When I said that this is easy to prepare, I really meant it. All you have to do is to throw everything into one big mixing bowl and use a stand mixer or a hand mixer to blend it all together. Of course, you can also use a blender or a food processor to to this job. I let mine blend until completely smooth and it was ready to eat right then and there. Place the leftovers in the refrigerator.

Zie: http://paleodietlifestyle.com/chocolate-pudding/