I loved the diet. It really is very much like the traditional Icelandic diet used to be for centuries. Lots of meat, some vegetables, fermented dairy and pretty much fermented everything. Fermentation by whey was one of the best preservation of food possible here. So I felt great. I lost weight rapidly and noticeably a lot of water weight, which I could feel, made my joints much easier to move. So I was very happy on that diet. I ate so much good food and I was never hungry. People felt sorry for me, but I was happy as a lark. Yumm!
Then hubby and I went on a vacation and I started cheat and eat bread when we were in Italy. Two days later I realized, that the pain had returned. Returned! I hadn't even consciously noticed that I had had no pain in my hands for weeks. I had just noticed that I felt great. Anyway, for those who are interested in trying this diet there are many books on the subject as well as websites. Here are some of the ones I found useful: The Nourishing Gourmet, Keeper of the Home, The Healthy Home Economist, Gaps Diet Journey and of course this: Gaps.me.
There was only on thing that I found incredibly difficult on this diet and that is not eating bread. I love bread with butter and cheese. Especially my own fresh baked sourdough. But that isn't allowed on the GAPS diet and I was doing it correctly. By the book. So no bread. No toast. And I missed my toast.
But then I discovered that one can make crisp bread with nuts. And it's very easy.
I use a variety of nuts, just depending on what I have in the cupboards. I also like to include seeds, like sesame and pumpkins seeds. I just eyeball it into my food processor, but a typical recipe might look something like this:
½ cup Almonds
½ cup Pecans
¼ cup Hazelnuts
¼ cup Sesame seeds
¼ cup Pumpkins seeds
1 TBS Salt
2 large (3 small) Eggs
Put the nuts, seeds and salt into the food processor and pulse until the mix is very fine. I usually mix the eggs into this in a bowl by hand because the mix is fairly dry and I have a very small food processor. I put half of this mix on a silicone sheet and roll it out using baking paper on top. I roll it out to make it pretty thin, but it is a matter of taste. This amount of nuts will make two sheets for me.
Bake at 180°C /360°F for about 20 minutes (depending on thickness) until the edges are golden.
Cut while still hot into the size that suits you.
This will keep for at least 2 weeks on my countertop, but I usually eat this within the week :)