Category Archives: Desserts

AIP carrot cookies

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I’m preparing some foods for tomorrow and wanted to try a new organic dessert. So I made AIP carrot cookies. They’re tasty, healthy and AIP compliant!

There ingredients I used are: 

  1. 1 cup coconut flour
  2. 1/3 cup arrowroot flour
  3. 1 Tbsp ground cinnamon
  4. 1 tsp ground ginger
  5. 1 tsp baking soda (gluten-free)
  6. 1/2 tsp Himalayan salt
  7. 4 Tbsp honey (I used organic acacia but you can use any type of honey)
  8. 1 Tbsp vanilla extract
  9. 1 tsp apple cider vinegar
  10. 1/2 cup coconut oil (melted)
  11. 2 Tbsp gelatin (for the gelatin egg)
  12. 1/2 cup filtered water
  13. 1 cup grated carrots

 

And here’s how I made the cookies:

  1. I preheated the oven at 350 F or 180 C and lined a baking pan with parchment paper.
  2. I mixed all the dry ingredients in a medium sized bowl (coconut and arrowroot flour, cinnamon, salt, baking soda and ginger) and set it aside.
  3. I then mixed the liquid ingredients in another medium sized bowl (honey, vanilla, coconut oil and apple cider vinegar). I blended them using a hand mixer.
  4. I then prepared the gelatin by putting the 1/2 cup water into a medium pot and slowly sprinkling over the 2 Tbsp gelatin, easy, to make sure it didn’t create any clumps. I let it bloom for about 5 minutes.
  5. I then mixed the dry ingredient bowl into the liquid ingredient one and used a hand mixer to blend well. I added in the grated carrots in the mixture and blended again to make everything look like a dough.
  6. After the 5 minutes of the gelatin passed, I put the pot on low heat and left it for another 2 minutes until all the gelatin dissolved.
  7. I then poured all the gelatin liquid into the dough and blended using the hand mixer on high, until it became homogeneous.
  8. I then used my hands to turn the dough into a big ball shape and placed it on a parchment paper to even it up. I then used another parchment to put on top and slowly roll out until the dough bowl turned into a circle-like flat form, about 1 inch thick.
  9. I used a larger glass to cut the cookie shapes from the dough and used a spatula to put them in my baking pan.
  10. I baked them for 40 minutes on the middle grill of the oven (if you place the pan on the lower grill of the oven they will burn out).

The result made me so happy, I wish I could eat them right not but I have to save them for tomorrow 🙂

Enjoy!

 

3 Ingredient Orange Jello – AIP and Paleo

I’m so happy with this dessert! I only used 3 ingredients and it was also incredibly fast to make! It was so delicious I even forgot I’m on a diet 🙂

Here are the ingredients I used:
  1. 4 bigger oranges
  2. 1 Tbsp honey
  3. 2 Tbsp gelatin – I used this one which is my favorite from Swanson:
And here's how I made it:
  • I first squeezed the juice from the 2 oranges by using a citric squeezer. I then filtered the juice again using a strainer, to make sure there is no pulp left.
  • I put the juice in a medium pot over low heat, added in the honey and steered until it heated a bit.
  • I then sprinkled the gelatin slowly, careful not to create any clumps and continued to stir slowly until everything was dissolved and homogeneous.
  • After the gelatin was dissolved, I removed the pot from heat and poured the liquid into small molds that I put in the fridge for minimum 2 hours.

After two hours, I got the chance to enjoy my beautiful jello, a healthy AIP-compliant dessert that took me 10 minutes to prepare (without refrigerating).

Enjoy!

Carrot Cake with Coconut frosting – AIP and Paleo

I’ve been needing something to sweeten me up after all the thyroid running back and fourth in the past months. So I opened my fridge and decided to do a cake out of the first ingredient I see. And that ingredient was carrot!

I did an AIP friendly carrot cake using the below ingredients that turned out very tasty and sweet, just what I needed! I listed the ingredients into two categories – the carrot cake category and the frosting category – both with separate instructions so as to make it easier for you to follow them.

Here's what I used for the cake:
  • 1 cup tigernut flour
  • 1/2 cup arrowroot powder
  • 2/3 cup coconut flour – I used this one from Bob’s Red Mill:
  • 1/2 Tbsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp Himalayan sea salt
  • 2 Tbsp lemon juice
  • 1/3 cup coconut milk (used full fat)
  • 2 and 1/2 Tbsp raw honey
  • 1/3 cup melted coconut oil – I used this one for Barlean’s which is great for cooking:
Coconut oil
  • 1 cup carrots (shredded)
  • 2 gelatin eggs – Instructions for the “eggs” below
Here's how I did it:
  • I preheated the oven to 180 C or 350 F and lined a baking pan with parchment paper that I greased with coconut oil throughout, including on the edges and in the corners. We wouldn’t want the cake to stick on any side!
  • I mixed the dry ingredients in a larger bowl (tigernut flour, arowroot flour, coconut flour, ginger, cinnamon, salt and baking soda, and in another medium bowl I mixed together the wet ingredients (coconut milk, coconut oil, honey and the lemon juice).
  • I mixed the wet ingredients into the wet ones bit by bit to make sure they combine evenly and then mixed in the carrots.
Time for the gelatin eggs!!
  • I added 4 Tbsp of filtered water to a small sauce pot and sprinkled 2 Tbsp gelatin on top as evenly as possible, to avoid it creating any clumps. I let it bloom for a couple of minutes and them put it on stove on medium heat until all the gelatin was dissolved. When all gelatin dissolved I started whisking vigorously until it created a bit of foam on top. The gelatin eggs are done!
And we're back to the carrot cake recipe now!
  • I added in the gelatin eggs over the cake mixture and stirred everything until it became homogeneous.
  • I then poured the mixture to the baking pan using a spoon and made sure the top is as even as possible. I used another piece of parchment paper to smooth the top even more, and so my pan was ready for baking!
  • I put the pan in the preheated oven and left it for 35 minutes. After 35 minutes I tested it with a toothpick to see if it was completely baked. If the toothpick comes out with cake parts on it you should leave it a couple of minutes more. If the toothpick comes out clean then the cake is done. Try to test again with the toothpick after a couple of minutes and repeat the process if needed.
  • I let it cool completely.
The carrot cake after baking
And here's what I used for the frosting:
  • 1/2 cup coconut butter (you can use home made – just take the upper part that forms in the coconut milk jar, or you can use canned – just take the solid part of the canned coconut milk kept in the fridge. Just remember to only use the solid part from the jar or can, as if you add liquid milk it will not be so frothy.
  • 1 and 1/2 Tbsp honey
And I did it like this: 
  • I put the coconut butter into a smaller bowl and mixed it using a hand mixer, until it became smooth (in its natural form coconut butter is a bit clumpy so we need to smooth it up).
  • I added in the honey gradually, mixing continuously until the frosting became all homogeneous.
  • I left it in the fridge for 30-40 minutes until the cake cooled completely.
  • I then took it out and spread it evenly on the cake before cutting it into pieces.
Paleo carrot cake
The frosted carrot cake cut into pieces

Enjoy!

Tapioca Pudding with Mango topping – AIP and Paleo

Being on an AIP diet may be a bit frustrating initially, especially as one of the first things you consider is the fact that you have to give up sugar.

Well, I have great news for you: the AIP and Paleo diets are very permissive with desserts. There are hundreds of desserts you can try, which are organic, healthy and contain anti-inflammatory ingredients.

Here’s the tapioca pudding recipe that I absolutely love and that you can make out of just 4 ingredients.

Here’s what I used:

  1. 1 cup hydrated tapioca pearls
  2. 1/2 cup coconut milk
  3. 1 tbsp honey
  4. 1 mango fruit

* The tapioca pearls should be left for hydrating in filtered water for at least 3 hours. Make sure you add enough water as they enlarge 3 times their size.

Here’s how I’ve done it:

  • In a small saucepan I added the tapioca pearls on medium heat and added half of the coconut milk.
  • I stirred continuously using a large tablespoon until the pudding became solid and then I added in the rest of the coconut milk and continued mixing, in total for about 6 minutes. Depending on how thick you like your pudding, you might want to keep it more on less on the heat.
  • I let it cool for 1 minute and then added in the honey and stirred again the whole thing until it became homogeneous.
  • I then placed the pudding in cups and let it cool at room temperature for another 20 minutes.
  • I peeled the mango fruit and prepared each half differently, as I wanted to top my two servings differently: I chopped and blended 1 half until I obtained a puree and I minced the other half in whole square-like pieces.
  • I then topped the first serving with the puree and the other serving with the whole mango pieces.

Voila! I obtained the mango tapioca pudding two ways: one with mango puree and the other with whole mango pieces!

Now I’m just enjoying my gluten-free/sugar-free/dairy-free AIP pudding while writing this blog post!

😊

Coconut Pudding – AIP and Paleo

My kind of pudding! It’s sugar-free, gluten-free and dairy-free and it turned out super tasy! Aaaand it’s incredibly easy to make!

Here’s the list of ingredients I used:

  • 1 cup organic coconut milk (I’m using my home-made organic milk)
  • 1 tbsp gelatin. I used this one which is my favorite from Swanson:
  • 1 tbsp honey
  • berries of your choice

And here’s how I did it:

  • In a small bowl I sprinkled the gelatin over 1/4 cup of coconut milk, let it bloom for 2-3 minutes and then I stirred the mixture together slowly to make sure the gelatin dissolves without clumps.
  • I heated the rest of the coconut milk in a small saucepan. When it started to simmer I poured in the gelatin over in the saucepan and continued to whisk hard until it dissolved completely.
  • I placed the mixture to sit in the fridge for at least 3,5 hours and then took it out and started to place the berries on top.

Ready to be served!

*You may add more gelatin if you like the pudding harder (i.e. add up to 4 tsp), but I prefer it softer so I prefer to stick to the 1 tbsp gelatin.