For snacks, we'll probably have nuts, fruit (fresh blueberries would travel well), maybe a coconut oil or cocoa butter based "slice". For lunch, I'll roast or bake some duck or chicken legs which we can eat cold with some carrot sticks and maybe some pre-cooked baby beetroot. I've also decided on cheese muffins. With pesto, ghee or another spread, carried in another container, these are filling and tasty.
I've used the standard coconut flour cheese muffin recipe before, which is nice. And I've also got an almond flour cheese scone recipe which I used to use a lot. But I usually prefer the two flours mixed. So here's my first attempt at a hybrid recipe. This amount made 6 standard sized muffins and about 10 mini muffins, so I think would make 9 std.
Please note, this isn't suitable for early stages of the GAPS Intro, only once you're back on full dairy.
Mix together:
- 1 cup ground almonds
- 4 tablespoons coconut flour
- a sprinkling of herbs of your choice (optional)
- 1/2 teaspoon baking soda (leave this out if you're full GAPS, they'll just be a little heavier)
Beat together:
- 3 eggs
- 50gm (2 oz) melted butter or ghee
- 1/2 cup yoghurt or kefir
- 1/2 teaspoon sea or Himalayan salt
- 1 1/2 cups tasty cheddar cheese (or substitute up to half with diced feta)
Mix all 3 together, and leave to thicken slightly while you prepare your muffin trays. I use a combination of coconut oil and lecithin for this, as recommended by Bruce Fife in his book on coconut flour cooking. Three quarter fill the muffin pans. Bake at about 175C for about 20 mins (a bit less for bite sized).
You can add other savoury goodies like bacon, salami, mushrooms, etc, depending on what your particular diet restrictions are.
These came put a pretty good consistency, and I haven't even got any notes for how to improve them next time!