This recipe can be made
VEGAN or LACTO-OVO Vegetarian
GAPS: Gut and Psychology Syndrome
History of the GAPS diet from
"The GAPS diet was derived from the Specific Carbohydrate Diet (SCD) created by Dr. Sidney Valentine Haas to naturally treat chronic inflammatory conditions in the digestive tract as a result of a damaged gut lining. SCD gained great popularity after a mother, Elaine Gottschall, healed her own child of Ulcerative Colitis and became an advocate for SCD. Elaine Gottschall is also the author of the popular book, Breaking the Vicious Cycle:Intestinal Health Through Diet. Through years of research and clinical experience, Dr. Natasha Campbell-McBride adjusted her protocol to fit the individual healthcare needs of her patients suffering from a variety of intestinal and neurological conditions as a result of an imbalanced bacterial ecosystem within the GI tract. The GAPS Diet focuses on removing foods that are difficult to digest and damaging to gut flora and replacing them with nutrient-dense foods to give the intestinal lining a chance to heal and seal". http://www.gapsdiet.com/
This sunflower cake is one of the first recipes I tried and loved out of the GAPS diet recipe book Internal Bliss .
The original recipe contains eggs and there is a modified recipe substituting eggs with apple sauce:
Modified Egg-free recipe:
2 1/2 cups raw sunflower seeds, soaked overnight and still wet
2 tablespoons coconut oil
1/3 cup Maple syrup (optional to add into batter, I prefer to use on top when serving)
3/4 cup applesauce
2 teaspoons cinnamon
1/4 teaspoon sea salt
Preheat oven to 350 degrees.
Combine all ingredients into blender or food processor, and blend well. It will form a thick dough, almost like a paste.
Pour into your greased dish, and smooth out with the edge of the spatula. The cake will not really rise, so smooth it out as best you can.
Bake for 50-60 minutes. A knife or toothpick inserted in the center will come out clean when the cake is done.
I Enjoy drizzling with maple syrup, a little coconut butter and a dash of extra cinnamon on top!
Original Sunflower Cake Recipe:
2 1/2 cups sunflower seeds, soaked over night and still wet
2 Tbsp Coconut oil
1/3-1/2 cup honey (optional to add into batter, I prefer to use on top when serving)
2 Tsp cinnamon
1. Preheat the oven to 350 degrees.
2. Grind the sunflower seeds into a smooth paste in the food processor.
3. Add the rest of the ingredients and blend until the mixture is well combined.
4. Pour mixture into a greased 8x8 baking dish or 9 inch cake pan.
5. Bake for 50-60 minutes. A knife or toothpick inserted in the center will come out clean when the cake is done.
I enjoy drizzling honey, a dash of extra cinnamon and a slice of butter on make sunflower cake!
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