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Thursday, August 22, 2013

Finally Baking

Wow - so after 4 months on GAPS I've finally baked something!  The puree on the left is red lentils (you soak them in slightly salty water for 30 minutes, then boil 20 or so minutes, then puree)

To this puree I added 1 t. honey, 1 t. cinnamon, 1/4 t. sea salt, 1/4 c. goji berries, 1/4 c. pecans & 1/4 c. walnuts

Then whipped up 3 egg whites with 1/4 t. sea salt until firm, added my puree until combined.  The finished treat is below!  

Plants are power-packed with nutrition and detoxifying capabilities, but contain certain hazards by design. These "hazards" are protective mechanisms to keep animals from eating them, and so are toxic to animals. Therefore humans can have difficulty with them as well. Among the most important of these anti-nutrients is phytic acid. Phytic acid works against our ability to absorb nutrients. Instead of having this occur, try soaking your nuts instead.
Place 4 c. raw nuts or seeds in a large bowl. Cover with room-temperature filtered water. Add 1 tbsp. sea salt and stir. Cover with a plate or towel and set on the counter for at least 7 hours. (Cashews should not be left for more than 6 hours)
The nuts or seeds can be dehydrated for use in recipes such as granola or other snack foods. Transform your oven into a dehydrator by setting it to its lowest temperature and opening the oven door partway. Place a fan in front of the oven to provide air circulation and lower the temperature. Enzymes are preserved when food is cooked at less than 116 degrees.

Gluten/grain free banana bars
  • 1/2 cup cashews
  • 1 1/2 cups almond flour
  • 2 tablespoons coconut flour
  • 1 banana
  • 3/4 teaspoon unflavored gelatin
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons baking soda

  • 2 large eggs

  • 4 tablespoons unsalted butter 
  • 1 tablespoon honey 
  • 1 c. almond milk
  • 2 teaspoons apple cider vinegar
Instructions  Preheat oven to 350ºF and adjust rack to middle position. Pour cashews  into the bowl of a food processor. Blend until smooth, scraping down the sides a few times to ensure all cashews are pureed. Add almond flour, coconut flour, gelatin, salt, baking soda, eggs, butter, honey and cider vinegar to the cashew mixture. Process until smooth. Pour batter into pan and bake for 30-35 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around the outer edges of the bread and then invert bread onto a cooling rack and remove from loaf pan. Serve.

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