I don’t know about you, but I LOVE pancakes. These pancakes are GAPS friendly, Paleo friendly, Dairy Free and Gluten Free, oh, and vegetarian (not vegan). I personally think they are the closest thing to regular pancakes, but I haven’t had real pancakes in a LONG time. In my opinion, almond flour is too heavy and dense; and coconut flour has its own texture/taste issues. This recipe uses walnuts as a base, so if you are allergic or sensitive, skip this recipe altogether.
1 cup walnuts (I recommend soaking and dehydrating according to Nourishing Traditions/Weston A Price, or buy them already soaked and dehydrated, like I do)
Use the food processor to grind them into a nut butter (or close to it.)
Add four eggs and continue to process.
Add 1 tsp baking soda
pinch of salt (I love pink himalayan salt)
1-2 Tbsp raw honey
Mix all the ingredients before pouring batter to make pancakes each time (the walnut butter likes to separate and sink to the bottom.)
Double the recipe or triple it to store for additional meals! I love to use them in place of bread.
Yesterday seemed easy at first. I took my probiotics, drank a cup of homemade chicken broth, then had some carrot soup ( boiled carrots in chicken broth and puréed). I went off to conquer the day, taking my daughter to Storytime.
Prior to Storytime, I prepared some meatballs (just ground beef) and threw them in the crock pot with some broth. This allowed them to boil while we were at Storytime. We enjoyed them for lunch after we came back.
For dinner I threw some of our leftover boiled chicken from the previous night into a crockpot with broth, cut up carrots, and some Sghetti squash. I boiled the squash before putting it in the crock pot. It was my version of chicken ‘noodle’.
I was thankful that dinner was in the crockpot, because the second half of the day was harder then Id thought it be. I juice everyday, so this lack of nourishment was hard for me. A day without eggs was no big deal, as it was a nice break. However, the lack of fruit made me lethargic. I drank a cup of tea with honey every time I craved something, and it helped. I made ginger tea by grating fresh ginger and pouring hot water over it. I let it steep for 3 minutes, then added honey.
This morning I woke with a light headache, a likely die off symptom. I’m not feeling as excited about GAPS Intro…the limited foods are hard; but the healing will be worth it. I did move into second stage today (adding egg yolk) because I read on the GAPS website that moms who are breastfeeding should start in stage two or three. It really hasn’t change much besides the added nutrients of a raw egg yolk. I’m keeping Eby in first stage because my husband accidentally gave her applesauce yesterday.
We are taking Epsom salt baths to promote the detoxing and increase our magnesium.
I’m resting more today, allowing my body’s energy to focus on the healing. I backed off the probiotics for today and will reintroduce a small amount tomorrow. It’s important to start slow and not have too intense of die off (detox) symptoms, especially with breastfeeding.
Sadly the ginger snap cookies caused some trouble with Eby, so almond flour is out for us. That’s okay because I like pistachios better.
Mornings are my most productive times. This morning I whipped up this pistachio flat bread that we all love, even my picky grandma! It’s a great snack for days like today when I know we will be away from home.
3/4 c pistachios
1/3 c applesauce
1 tsp baking soda
Pinch of salt
1 tsp apple cider vinegar
Take 3/4 cup pistachios (already soaked and dehydrated) and put them in a food processor ( or coffee grinder or “super” blender). Blend until you get your desired texture. I chose to only blend for a short time which resulted in a bread with a multigrain texture. If you prefer a smoother, less textured bread, process till the nuts are close to a nut butter.
Pour processed pistachios into bowl and add 1/3 c applesauce. I use homemade, and unsweetened. Combine.
Add a pinch of salt. (I prefer real salt or Himalayan pink salt for added minerals).
Add a tsp of baking soda, a tsp of apple cider vinegar, one egg and mix well.
Line a baking sheet with parchment paper. I put tallow on it as my nonstick oil of choice.
Pour batter onto greased parchment paper and even out with spoon. I spread it into a circle or rectangle depending on my mood.
Put in oven at 350. Bake till firm enough to flip without crumbling.
Variation on this: add a sweetener for a yummy sweet bread. (This recipe is already mildly sweet, but if I’m craving more of a dessert like treat, I add rapadura when I mix the batter)
While I was pregnant with Eby, I caught a virus that had a terrible cough with it. It sounded as bad or similar to whooping cough (and I did have have the pertussis vaccine; but whether it works or not is another topic). The cough lasted for a long time, and everything I normally do to kick viruses out of my system failed to work. So, I looked up natural remedies safe for whooping cough, and found elderberry syrup. I went out and bought some. It worked! In no time, my cough was gone. Amazing stuff! It’s like liquid gold in my eyes.
Elderberry syrup is an antiviral, so taken everyday can prevent sickness. When sick, you should take it every hour.
I made my first batch of homemade elderberry syrup today. It’s quite easy, and cheaper than buying the stuff at the store.
1 cup dried elderberries
4 cups water
optional: ginger, cloves, cinnamon (add when the elderberries are simmering)
Bring to a boil and then simmer till the liquid is reduced by 50%. Then filter out the berries, mushing them to get all the juice out. When the juice has cooled to slightly warmer than room temperature, add 1/2 cup- 1 cup Raw honey. If you don’t have honey, you could use maple syrup.
Store in fridge. You can can it if you make larger batches.