Making sour cream is basically the same process as making yogurt. The only difference is that it’s more difficult to find raw cream, so then pasteurized cream must be previously boiled, while raw cream just need to be heat to 40ºC. Making yogurt from pasteurized milk is the same process as pasteurized cream.
The advantage of sour cream versus plain cream is that fermentation process eliminates lactose, and also, you will get a probiotic product that is rich in lactobacilli, which help the development of a healthy gut flora.


 

This is a recipe of a pie for fructose intolerant people. 

gluten-free, fructose-free, raw

The crust for an apple pie is basically the same than for a quiche but adding dates as sweetener, honey or syrups doesn’t allow the crust to be crusty. The recipe of the crust for making cheesecake can be used too for the apple pie.
Then, add the filling with apples and some tolerated sweetener, such as honey. I’ve added also some apple sauce with egg yolks to do a cream that coat the apples.

gluten-free, diary-free, Full GAPS diet

 

"Panellets” are the traditional desert in Catalonia on All Saints holiday. They seem like marzipan balls. The usual ingredients of the basic batter are almonds, sugar, eggs and sometimes also potatoes and flour.
Then pine-nuts, coconut, cacao, lemon, etc can be added, depending on different preferences.
I’ve modified the recipe to do them GAPS friendly, so I’ve replaced sugar by honey and avoided adding potatoes and flour.

gluten-free, dairy-free, white-sugar free, Full GAPS diet

When autumn comes all nature turns orange, leaves and fruits: squash, sweet potato, kakis, and a little bit later in winter, mandarines and oranges will arrive. So kitchen takes also an orange color. This is a recipe of an orange pumpkin and apple cake.

Squash is very useful in baking when there’s an intolerance to any cereal or starch. It allows to bake cakes very soft. I’ve added apple to sweeten a little bit more.

gluten-free, dairy-free, yeast-free, Full GAPS diet