I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.
A couple years ago I connected with a practitioner on the east coast whose specialty was wiping out pathogen overgrowth. I learned a lot from him and while I don’t have a pathogen population of zero, I have reached a tolerable level of equilibrium with my bugs. (I am aware that a healthy level of candida is considered normal or original to a healthy baby/adult gut.) However, this doctor’s goal is to wipe out invasive pathogens completely, because in folks whose overgrowth is severe the pathogens have woven their tendrils literally through the leaky gut walls. So he needs to kill all of those tendrils for the holes to seal up. His methods, therefore, are very thorough and concentrated.
One step in my protocol was taking diatomaceous earth three times daily, each time 1 teaspoon dissolved in 4-6 ounces of water. Very powdery and chalky– but all for a good cause.
My daughter was also following this regimen; so we purchased 10 lbs. of the white gold from Amazon, food grade, and enjoyed our medicine at a very cheap price.
Eventually I could no longer afford the monthly phone visits with the doctor and being so much better, decided to move on, still armed with all I had learned.
Recently, after removing nuts temporarily from my diet, I stood in my pantry and thought, ‘What else could I use for flour?’ And my eyes rested on the huge jar of white powder.
Eureka! Could it be done? Would that be weird? Too powdery? Too chalky?
I got excited. I raced to my computer. I typed into the search engine. Sure enough. It could be done. It had been done. A couple times. I looked for ratios. I found some. I baked.
And baps were born.
I wanted to make a biscuit that was tender, moist, rose well. Baps are a kind of biscuit. They are flatter, because the batter is wetter. They often use lard, butter or cream. I needed this added moistness going in, I knew; because diatomaceous earth is chalky and I didn’t want chalky biscuits!
So now, I take my DE in food form. Instead of stomaching the powdery water I put some custard, ice cream or berries with my lovely soft biscuit and eat what the pathogens hate.
What do they taste like? They’re great! Yes, they do a very teeny weeny wink hint at their origins. I’m okay with that. They are also moist with honey and fat. When my husband had them, I had mentioned something in the way of a disclaimer hours before, he couldn’t say enough about how great they’d be for strawberry shortcake (one if his all-time favorite desserts) and that he thought there was no hint of the diatomaceous earth at all! So, I think if you’re really sensitive and you know it’s there then it can be detected. But overall, these are just an excellent, cakey baked good~ lovely with ice cream, whipped cream, cultured cream, fresh berries, butter and jam, cheese, or by themselves etc etc. Nice with a little tea on the side.
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium size bowl beat eggs. Set aside. In a small bowl combine melted fat and honey. Set aside.
- Combine the dry ingredients in a medium size bowl, whisking them together thoroughly.
- Whisk the fat and honey into the eggs. Add the dry ingredients to the wet ingredients and mix until combined. Some lumps will remain. Don't over-mix.
- Allow batter to sit and thicken 5 minutes. Line a cookie sheet with parchment paper. Use a scoop* to make mounds on the baking tray, spacing them apart 1-2 inches.
- Bake until golden brown and light if held in your hand, about 15 minutes. A toothpick inserted into the center of one will come out clean.
*These are my favorite scoops when making cookies, for scooping the dough in even mounds onto the cookie sheet.
If you have an egg-free diet or would like another recipe with DE, here is one additional recipe for Energy Balls that I made with DE. They also, are so so good. We love them! So, two options for eating DE! 🙂