Tag Archives: healthy dessert

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!

 

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.