Iced Coffee (Paleo, GAPS, SCD, dairy free, refined sugar free)
  • 3 oz. regular organic coffee (freshly ground)
  • 6 oz. organic decaf coffee (freshly ground)
  • 1 gallon filtered water
  • cashew milk, to taste
  1. Evenly divide the ground coffees into two half gallon mason jars.
  2. Add water and allow to steep overnight.
  3. Strain through a small sieve lined with an unbleached coffee filter (or paper towels).
  4. Keep refrigerated.
  5. I love it on ice with agave nectar or stevia to sweeten.
  6. (P-dub says the coffee (not with added cashew milk) keeps for about a month in the fridge.)
Recipe by my BIG FAT grain free life at