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.
Baps
Ingredients
- 4 eggs
- ⅓ cup cocoa butter, animal fat or coconut oil melted and cooled slightly
- ¼ cup coconut flour
- 2 T. honey
- 1 T. diatomaceous earth
- ½ tsp. baking soda, sifted
- ⅛ tsp. sea salt
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
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! 🙂
Cass Engle says
Any suggestions for those of us who cannot consume eggs?
Megan Stevens says
Hi Cass, yes! Next week my Energy Bite Cookies, (which contain DE) will have no eggs! 🙂 I have a son who also can’t have them. So that keeps my life interesting and full, lol. Also, any of my AIP recipes could have 1 T. of DE added or sub’ed in. Here’s the Carob Brownies: http://eatbeautiful.net/2015/03/16/carob-brownie-bites-aip-egg-free-resistant-starch/ and here’s the recipe for AIP pancakes: http://eatbeautiful.net/2015/01/13/aip-plantain-cricket-flour-pancakes-egg-free-nut-free-dairy-free/ When it says to use cricket flour OR coconut flour in the pancake recipe, you can use coconut flour but sub in 1 T. DE for 1T. of the coconut flour. Hope these help and work well. I have not tried DE in these recipes; but I suspect they will work well with it. The brownie recipe may get really thick; so just be aware when mixing to go in with a swift mixing arm. Cheers!! 🙂
Cass Engle says
Thanks!
Megan Stevens says
You’re welcome. 🙂 And here’s the link to the Energy Balls: http://eatbeautiful.net/2015/08/10/raw-energy-balls-with-4-super-foods-diatomaceous-earth-paleo-gaps-egg-free/ 🙂
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… 🙂
Megan Stevens says
Raia, your smoothies are a great idea, too. I haven’t done that. Hope you enjoy these!
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!!
Megan Stevens says
You’re welcome, Marjorie. Good luck and best in your healing process!! Hope you get to make these!!
Renee Kohley says
Ohhhh now this is cool. This changes everything! Thank you! I didn’t know any of this!
Megan Stevens says
Thanks, Renee!! So glad it’s helpful. <3 🙂
Loriel says
Who would have ever known that you could use DE in baking!?
Megan Stevens says
I guess desperation is the mother of invention. 🙂
linda spiker says
I never knew you could use DE in baking either. And those biscuits look amazing!
Megan Stevens says
Thanks, Linda! 🙂
Andrea Kessel Fabry says
I’ve been working on an activated charcoal bread recipe and never thought to add DE! Thanks for the tip!!
Megan Stevens says
Oh, great, Andrea! You are welcome; and I will look forward to your recipe!! 🙂
Tash @ HolisticHealthHerbalist says
Super cool! I never considered adding DE to edible….well…anything! I have always taken it in water as well. Great idea!
Megan Stevens says
So glad, Tash, thanks!!
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?
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. 🙂
J. Ruth Kelly says
Ty!
Linda says
I just made these, taste wonderful, texture reminds me of corn bread, but they were flat like a pancake
Megan Stevens says
Which fat did you use/choose?
Linda says
Lard. Oh I just realized I also used to much honey
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
Linda says
Thanks for the speedy reply. I will try this next time I make them.
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.
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!!
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?
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.
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.
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.
Sandra Boehner says
What a creative idea – love it!
Megan Stevens says
Thank you, Sandra! 🙂
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.
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!!
Bill Bell says
Thanks so much. Looking forward to that.
Megan Stevens says
I never circled back with the link. So here it is: http://eatbeautiful.net/2015/08/16/how-to-heal-yeast-infections-and-treat-pathogen-overgrowth-part-2-candida-and-more/
Amy D says
HI Megan, I cannot eat honey at this point, so what would you suggest for the measurement using Stevia instead?
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! 🙂
Jennifer Ugarte says
Hi! Which DE do you buy? Thanks!
Megan Stevens says
Hi Jennifer- I bought this one. It’s 10 lbs. and last “forever.” http://amzn.to/1PsnwMw
tammy says
I buy mine from tractor supply. 20 lbs 11.98
and 40 lbs is 19.99
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