This tasty snack can be made with any nut or seed or combination of. It makes a great crust as well.

• 1c curds (ground)
• 1c pumpkin seeds (soaked, toasted and ground)
• 1/2 c sunflower seeds (ST&G)
• 2T butter or other fat (coconut, tallow, goose)
• 1/2c parmesan

Method: I don’t have a food processor, but I have a great spice grinder which I use for everything I don’t use my mortar and pestle for. I grind up my curds and seeds with this and then mash everything together with my hands. I have always loved feeling the texture of foods ever since I baked as a kid. Feel free to just use a food processor.

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We just made a batch of these and the wonderful aroma fills our apartment. These are so delicious, you barely realise you are on the Gut and Psychology Syndrome Diet. Based on the Zucchini Muffin recipe in Breaking the Vicious Cycle by Elaine Gottschall.

• 2 c grated zucchini
• 2 c ground almonds
• 2 eggs
• 1/3 c ghee or melted butter
• 1/3 c honey (raw)
• 2 t cinnamon
• 1/2 t baking soda
• couple of pinches of salt
• A couple handfuls of frozen or fresh blueberries

Method: Mix almond flour, zucchini, fat and honey. Add the eggs, salt, cinnamon and baking soda. Mix very well. Add blueberries (or other fruit), but don’t add too many or the muffins will not hold together.

Bake in muffin tins filled 2/3 full for about 20 minutes in a 350 F (180 C) degree oven.

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I picked up a bag of shelled hazelnuts and soon found they are very easy to shell using a morter and pestle. After soaking the nut meat overnight I roasted them in a very low oven. The following recipe is what resulted next:

• 1 1/2 c hazelnuts (ground)
• 1/2 c almonds (ground)
• 1 T anise (ground)
• 3 T butter, softened (or coconut, lard, duck fat)
• 6 eggs (separated)
• 1″ slice date paste or 2 handfuls of seeded dates
• 1/2 c boiling water (approximate)

Method: Boil water and soak the dates in boiling water to soften. Mix the nuts, anise and butter. Add egg yolks to the nut mixture. Mash the dates to a pulp and add to mixture. Mix well. Beat egg whites to stiff peaks (add a pinch of salt). Fold the egg whites into the nut mixture in 2 to 3 stages. Do not over mix. The egg whites will bring air into the mixture to lighten the cake.

Place mixture into a round cake tin that has been buttered and floured. Bake in a 350 degree oven for about 30 minutes or until a toothpick comes out clean.

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My copy of Gut and Psychology Syndrome by Dr. Natasha Campbell-McBride arrived last week and over the weekend I had leftover spaghetti squash. On page 149 I found a recipe for egg-free bread/cake/muffins which called for mashed squash. Spaghetti squash is a little watery so it comes out quite dense, but very healthy and tasty.

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One of my favorite places to get this cake in Yangon is at at little hole-in-the-wall fresh coffee shop on Sule Pagoda Road. In Burmese this cake is called San Win Ma Kin.

• 1/2 c semolina (substitute cream of wheat)
• 1/2 c sugar
• 1 c coconut cream
• 1 c warm water
• 3 eggs (beaten)
• 1/4 t salt
• 2 T clarified butter (ghee)
• 2 T raisins
• 2 T poppy seeds

Method: Toast semolina until golden, mix in sugar and water. Let stand 30 minutes. Beat eggs and add to mixture.

Heat clarified butter in a large pan add semolina mixture and cook stirring constantly until thick. Add the raisins, coconut cream and salt and 1 T poppy seeds, keep stirring for about 5 minutes and the mixture leaves the sides of the pan.

Put into cake pan smooth and brush with butter and sprinkle with remaining poppy seeds. Bake at 180 degrees F for 15 minutes until top is golden. Add caramelized coconut as a topping.

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This is a multi-purpose soaked-nut dough recipe, with variations for making delicious:

• muffins
• pancakes
• crackers

Basic Nut Dough:

• 2 cups soaked almonds or other nut (soak for 7 or more hours in water with a tsp or two of salt)
• 3 eggs
• 1/3 cup fat (like butter, coconut oil, lard, tallow, -these last better for savory breads in my experience)
• 1 tsp baking soda (optional)
• pinch unrefined salt (I use celtic sea salt)

For a savory option add 2 tsp. finely minced fresh or dried rosemary.

Method Blend very well in food processor. Spread in a well greased pan and bake 20-25 min at 350 degrees F  until slightly browned. This dough does not keep long in the fridge, maybe a day or two, but it can be used to make many things.

For pancakes, add 2-3 more eggs and fry in lots of good butter or coconut oil.

For muffins add any or all of the following:

• 1/2 cup roasted squash/pumpkin or other mushy fruit or veggie (for moisture)
• pureed dried fruit or honey for sweetness
• whole dried fruit
• cinnamon
• almond flavor or vanilla
• raw grated ginger
• allspice, nutmeg or cloves
• a little more fat than the bread…
• other crispy nuts or seeds

For crackers use the basic dough and spread on a well greased pan. Bake at 300 for 45 min, or until browned and crispy.

This recipe is good for the GAPS or SCD diet, or anyone who wants to stay away from gluten and likes a healthy and tasty snack!  Also, a food processor is the best kitchen tool ever for making nut recipes, I wouldn’t last a day without it.

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A very simple light and fluffy dish.

• 6 apples
• 2 egg whites
• 1/4 c maple syrup
• sugar
• milk or light cream

Method: Bake apples until soft. Mash through sieve. Add maple syrup. Beat egg whites until stiff and dry and fold in strained apples. Put mixture in buttered baking dish. Sprinkle sugar on top. Bake 15 minutes at 350 degrees F.

Serve with milk or light cream.

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(Viner Terta) is a very interesting traditional Icelandic Cake, this is a favorite recipe from Tastefully Yours, the Cook’s Book by Grace W. Taubman (1969).

Makes 2 cakes of 5 layers each

Torte Layers:

• 1 c butter
• 2 c sugar
• 4 eggs
• ½ c sour cream
• 1 t baking soda
• 1 t baking powder
• 1 t salt
• 6 c flour
• 1 t vanilla extract
• 1 t ground cardamom

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This is a tasty muffin recipe that uses potatoes as the base for people who are gluten free.

• 4 lg potatoes
• 2 egg yolks, beaten well
• 1 med onion, grated (optional)
• 1/4 c arrowroot
• 1 t salt
• ½ t baking powder
• 3 T melted butter
• 2 egg whites, stiffly beaten
• 4-5 pieces of bacon or speck fried crispy, roughly chopped

Method: Preheat oven to 400 degrees F. Grate potatoes and drain. Add beaten egg yolks, onion, flour, salt, baking powder and melted butter. Fold in the egg whites. Fill greased muffin tin 2/3 full with mixture. Bake 30 minutes until browned.

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This favorite is based on a recipe from Ruth Wakefield’s Toll House Tried and True Recipes.

• 1 c cooked rice
• 1 pt hot milk
• 2 egg yolks beaten
• salt
• 2T butter
• 1 lime’s zest
• a handful of dried or fresh lemon verbena leaves (optional)
• 1/2 c maple syrup

Method: Mix the milk, yolks, salt, butter, zest and sugar together and pour over rice. Bake for ½ hour in a water bath in a 350 degree oven.

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