Eat Beautiful

BAPS Recipe *and* How to Incorporate Diatomaceous Earth into BAKING! for its pathogen-killing properties

Updated · 44 Comments

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.
This was a recent breakfast. Baps with avocado sorbet. Happy meal, happy belly.

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.

BAPS baked with diatomaceous earth

 

BAPS and baking with DE
Print Recipe
5 from 2 votes

Baps

Prep Time10 mins
Total Time25 mins
Servings: 6 biscuits
Author: Megan

Ingredients

Instructions

  • 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.

Notes

*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! 🙂

 

   

Reader Interactions

Comments

  2. Raia Torn says

    Now this is intriguing. I’ve put DE in smoothies (when we were doing GAPS), but I never thought about baking with it. I will have to give this a try… 🙂

    Reply

  3. Marjorieann1977 says

    Wow – really interesting! I have never used DE, but have been struggling with a parasite and bad bacterial overgrowth. I need to research this more! Thanks for a delicious looking recipe!!

    Reply

    • Megan Stevens says

      You’re welcome, Marjorie. Good luck and best in your healing process!! Hope you get to make these!!

      Reply

  9. J. Ruth Kelly says

    I just baked these and they’re super! So my question now is this: how do you determine the DE to “flour” ratio? I typically bake with coconut flour but have branched out into using plantain flour too. Any thoughts on how to add the DE to different recipes?

    Reply

    • Megan Stevens says

      Sure, I would start with substituting in 2 tsp.-1 tablespoon DE in place of another flour. DE won’t be as starchy as plantain flour; so you may see that you need more binding without it, or that the texture is altered. DE will behave similarly to coconut flour. My above recipe is relatively small; so you asking for the ratio is more to the point. Based on the above, it can be up to 1/5 of the total flour, but should not exceed 2 tablespoons total in a recipe. This is my guess; and I hope it helps! So glad you loved the baps! 🙂 YAY. 🙂

      Reply

        • Megan Stevens says

          When you make them again, consider making one of two changes/additions: use part or all cocoa butter. (You can order it from Mountain Rose Herbs, if you don’t already have a source you like.) I can’t say enough about how great this fat is and how well it behaves in baking. (Also, make sure your fat has cooled a bit after you melt it.) Secondly, add 1 additional tablespoon coconut flour. Sorry for your mishap in its shape! and so glad you enjoyed the texture and other aspects! May the tweak(s) make a perfect batch next time!! xo

          Reply

            • Megan Stevens says

              You are welcome!! It reminds me of baking chocolate chip cookies. Mine always turn out flatter than other people’s- oy! So many variables exist in baking. The temperature of the room, the temperature of the ingredients used and the amount of “sugar” all affect the flatness as well.

              Reply

        • Megan Stevens says

          Oh!! Too much honey!! I am just seeing this now! That is IT. The amount of “sugar” is a huge factor in baked goods flattening. (see my note below about cookies) Well, good, glad that’s solved. 😉 Cheers!!

          Reply

  11. Michele Stanford says

    I’ve used DE in my smoothies but never thought of using in baking! Could I sub flax egg for the eggs in this recipe?

    Reply

    • Megan Stevens says

      Hi Michele, I haven’t tried the recipe with a flax egg. My suspicion is that the dough would become flatter without actual eggs. You could try them thus as pancakes and see how they turn out. I think it’s worth a try.

      Reply

  12. Brandy Chadbourne Patrick says

    Has anyone tried this with butter as the fat? Every ingrediant in the recipe I can eat except honey, And I wonder if they will work out with butter and no honey or sugar of any kind.

    Reply

    • Megan Stevens says

      Hi Brandy, Butter will work but you may end up with a flatter dough. However, by pulling out the honey and adding in (can you have stevia?) stevia or leaving out the sweetener all together, you will have the opposite effect. Therefore, the combination should work really well together! So yes, I would try that and suspect you will have success. 🙂 I recommend a little stevia, if you can have it.

      Reply

  14. Bill Bell says

    Hi Megan. I was not aware of DE’s use for candida overgrowth before this, thank you. I realize it’s probably not the point of the article, but I’m wondering if you’re comfortable sharing any other methods your doctor recommended in treating your candida imbalance. If you still have his contact information, would you mind sharing it? Thank you again.

    Reply

    • Megan Stevens says

      Hi Bill, Happy for your question and to share what I know. I wrote one article that I re-shared last week and the second one publishes this coming Monday, both on getting rid of candida. However, I do not recommend the doctor I used because he is VERY expensive and the process goes on too long. My parents were kind enough to pay for my treatment; but then we got to a point that we began to doubt his honesty, despite his knowledge. I hope these two articles will be very helpful to start. The most important thing, to start, is to be on a grain-free, sugar-free diet. That is completely necessary. After that it’s a matter of killing the “bugs” and re-establishing a good flora equilibrium. I also address in the two articles how to affect topical yeast infections, on the skin. Part 1 is largely devoted to vaginal yeast infections. If this is not for a woman in your life, you can jump over that bit and read what’s before and after it. Here’s that post: http://eatbeautiful.net/?p=695 The upcoming post, the one due out in a few days, will address jock itch, rectal itching that won’t quit as well as internal pathogen overgrowth, which herbs to use and how to use them, as well as diet and biofilm disruptors. I’m sorry to not be able to recommend a practitioner. I hope these posts will help you. Feel free to email me if you have any personal questions. My email is [email protected] Best and well wishes for healing!!

      Reply

    • Megan Stevens says

      You can use between 10 and 15 drops, depending on how sweet you like it, but it will affect the texture to some extent. Still worth a try! 🙂

      Reply

  17. me says

    I used de in my pancakes. Yummy
    and I add 2 tablespoons to my cat’s food. It last a few days. She actually eats it even better than before I added de to it

    Reply

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