CASHEW CREPES (grain free, gaps, dairy free)

Servings: Makes enough for 4 adults, amount varies depending on size of crepe

Prep time: 15 mins

cook time: less than 2 mins per crepe

total time: depends on the amount of crepes, usually 30 minutes

Pr-heat griddle to 350 degrees or burner to medium

Ingredients:

• 8 eggs
• 1 cup cashew flour/meal (you can find this at trader joes)
• pinch real unprocessed stevia (learn more here)
• 1 tbsp vanilla
• 1 tsp baking soda
• 1 tbsp honey (or more if you want them sweeter)
• 1/4 cup coconut milk (not the cream on the top, the actual milk, and you might need a little more)
• 1 tbsp gelatin (great lakes brand)
• 1 tsp apple cider vinegar/kombucha vinegar/lemon juice

Instructions:

Place the blue ingredients in a blender in the order they are listed and turn it on.  Place the black ingredients in a small pot and heat just gently to dissolve the gelatin, but not so much that is is super hot.  If you over heat it, just wait a minute or two until it cools.  Add the cooled black ingredients to the blue ingredients in the blender and turn on again on liquefy setting.  When thoroughly combined, add the purple and mix well.  The batter should be runny.  If it is too thick, add more coconut milk.  I find there is a big difference between the coconut milks and some need more, other less.  

Pour batter 4 inches in diameter and smooth in a circular motion with the back of a ladle until 1 1/2 the size.  Wait just a minute until bubbles form all the way through, and flip very very carefully.  The gelatin helps it hold together.. :)  

Tips: 

• Don't over grease your cooking surface.  An electric griddle or well seasoned cast iron skillet works nicely.  We use the built in grill on our stove top for this.
• If batter doesn't "spread" nicely with the ladle, add a little more liquid.

We filled with blueberries that we pick this summer.  I simmered them with some coconut milk, vanilla, dash of cinnamon and cardamom, and a little gelatin to make it thicker.. Delicious!

Enjoy! :)

GAPS Chicken Tots

Some of the previous ingredients in this recipe weren't GAPS friendly, and the recipe was more complicated. Since these have become a staple of our diet...several nights a week, and Noah practically begs for these little guys, I have simplified our lives! :) They are also great for kids who don't love veggies, since you have tons of veggies hiding in the batter, they are perfect for even the most discriminating pallet! :)

Noah refers to these as his sandwiches and would pound them for breakfast/lunch/dinner everyday if I let him!

So without further delay I bring you the new recipe. (the older recipe is still really good!)

1lb green beans cooked, drained of excess water
4 cups chicken leftovers (or slightly less)
2 onions, peeled, and cut in half
1 clove elephant garlic (or 2 regular cloves)
3 eggs
1/2 cup butter (for frying them)


Place the onions and garlic in the food processor, and process until really really tiny. Add in the green beans and process until finely chopped. Than add the eggs and allow the processor to run until the batter is rising and slightly airy. Add in the chicken, and just pulse in until the chicken is cut into fine pieces, but isn't pureed completely.

Heat a cast iron skillet to medium heat and let is completely warm. Place 1/2 tbsp butter in the skillet and let is spread around the pan and melt. Take a small handful of the chicken mixutre and put it into a ball, and press it down into a "pancake" in your palm. The pancake shouldn't be any larger than your palm or you will have a really hard time flipping it. The skillet I use is about 10 inches and I can fit 4 "tots" in with some room to spare for flipping. They take a little while to brown up (about 3 minutes or so per side) Have the oven on warm, and take the finished tots and place them on a baking sheet to keep warm, or serve them right from the pan!

After removing each set of tots from the pan, place another 1/2 Tbsp of butter in the pan and let it melt, than add your 4 tots to it! :) I find the pan needs a little scrapping after 3 or so batches or they start to stick a little and you lose the browning.

These quantities make about 36-40 chicken tots enough for a feast and leftover meals and snacking! :)

We love these with Saurkraut over a salad, and Noah loves these with any variety of a pureed veggie. He tells us it is his dipping sauce! :) Enjoy and let me know what you think!