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First GAPS Group Session was a great success!
by Laura Villanti on January 10th, 2012

An exciting day in the short history of At Home With Wellness, LLC. We had a great first session... some folks were completely new to the GAPS digestive protocol, some have known of it for a month, some for a few years. I even re-acquainted with someone from several years past. And, we had 2 generations from the same family present... a father and a grandfather... both doctors. All good signs that this information is desired and needed by many.... and we have the means to share it with you.
A few foods that we shared today.... and their recipes.

Grayson's Almond Bread

This recipe is to make two loaves of delicious Almond Bread. Use two non-stick Brownie Pans 11" X 7" X 1 1/2". Line the surface with unbleached parchment paper. Let the paper extend above the batter at both ends and leave the sides exposed so the batter can stick to the wall and the paper doesn't slide all over the place.

Set oven at 325 F
Beat well
8 eggs
1/2 Cup Honey

Add the following to the eggs and honey
1 t baking soda
1 t Braggs Apple Cider Vinegar
1/2 t salt
Mix well
then add
5 Cups of Almond Flour (Purchase at nutsonline.com)
Mix until moist.
Use spatula to spread the mixture in the pans.
Bake for 18-20 minutes. (I found that it took 20+ minutes to be done)
Cool and then serve.

You can add blueberries, vanilla, coconut, bananas. However, you may want to
reduce the amount of honey and adjust the batter to your sweetness preferences.
When I add bananas, I also reduce the number of eggs. For 1 1/2 cups of banana,
I reduce it by two eggs. Again, experiment to your liking.
Jello GELATIN
Put 1/4 cold water in a 1-quart bowl and sprinkle 2-3 Tablespoons of gelatin on top and let it soften.
Stir in 3/4 cup of boiling water.
Stir to mix well. Add one cup of fruit juice(I used a local organic grape juice from Glendale Farm) and stir again. Pour into a glass or Pyrex dish. Cut up bananas, strawberries,etc into the jello mixture. Sprinkle coconut over it.
Chill until set.


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4 Comments

Vinny - February 10th, 2012 at 5:30 AM
Hi Laura:
Your recipe for almond bread includes baking soda. I thought baking soda is not a GAPS Lega food. Is there something that could be used instead as a leavening agent?
Laura Villanti - February 10th, 2012 at 6:29 AM
Vinny - Good question.

Foods to Avoid on GAPS - Baking powder and raising agents of all kind apart from pure bicarbonate of soda (page 164 of GAPS book)

Yes, baking powder and other leavening agents are avoided, but baking soda (or bicarbonate of soda) can be used. Some people on GAPS may choose to avoid baking soda as well. That is fine. For almost any GAPS/SCD recipe, you can take out the raising agent and you will still have a good food... just denser.

:) Laura
Patty Fallone - September 21st, 2013 at 8:25 AM
Very good first- session with a few Ahh Haa moments. Like "Almond Flour isn't a grain, it's a nut". So obvious and yet the word "flour" resonated more than the word "Almond". Had a good laugh!
Laura Villanti - September 21st, 2013 at 12:34 PM
Glad you enjoyed the first session. Almond flour and other nut/seed flours are a great option for GAPS baking. You will find the protocol easier to adapt to you as each session unfolds.
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