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:
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.
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.
I missed bread during my AIP diet! Guilty as charged! Just wanted to remember the taste of baked flour in my mouth after almost 2 months of being on a strict AIP diet (in elimination phase).
So I put together some ingredients that gave me these delicious AIP bread rolls I’m very proud of!
Of course they’re gluten-free, egg-free and dairy free and they served me as a great side-dish for my delicious traditional Romanian “bucket meat”.
Here’s what I put in them (measurement unit in grams for flour and ml for liquid):
180 g tapioca flour
40 g coconut flour – I used my favorite from Swanson:
2/3 tsp baking soda
1 tsp ground Himalaya salt
1 tsp garlic powder
2 Tbsp gelatin for making a gelatin egg
80 ml water
1 Tbsp apple cider vinegar
4 Tbsp olive oil, for brushing the rolls
1 Tbsp thyme, for sprinkling over the baked rolls
Here’s how I made my rolls:
I first preheated my oven at 200 C or 400 F.
I mixed all the dry ingredients in a bowl until well combined (tapioca and coconut flour, garlic powder, salt and baking soda).
I then started working on my gelatin egg: I put the water in a small saucepan and sprinkled the gelatin over evenly, making sure it does not create any clumps! I let it sit for 5 minutes and then put the pan on medium heat for one more minute. I then started to stir slowly until I made sure it is all dissolved.
Once dissolved, I put the gelatin egg and the apple cider vinegar in the bowl with the dry ingredients and mixed them using a wooden spoon until dough was formed.
I let the dough rest for 5 minutes and prepared for creating my rolls by dusting some tapioca flour on my hands to make sure the dough doesn’t stick.
I then divided the dough into eight separate pieces, trying to make them all as equal sized as possible. I then modeled the pieces as rolls and placed them on the baking tray lined with a parchment paper, making sure there’s enough space between them.
Before putting them in the oven, I brushed them with olive oil until completely covered and baked them for 12 minutes. I then took them out and brushed them again with olive oil to make sure they turn to a golden color. I put them back in the oven and baked them again for another 12 minutes. Then I took them out and brushed them again with olive oil for the third time and let them bake for another 2-3 minutes or until their crust turned to golden.
After the last round of baking I took them out of the oven and sprinkled thyme on all the rolls.
Avocado has been my source of inspiration lately. I like its texture, it’s color and especially I like that it’s full of antioxidants and vitamins! It’s quite funny because we don’t grow this fruit in Romania, but I’m so glad I discovered it better since I’ve started my AIP diet.
Avocado is both carbohydrates and healthy fats, which makes it the perfect choice for the AIP and Paleo diets and the whole process of healing your leaky gut. And to make things more interesting, it contains some of the most valuable vitamins, like:
Now enough with the praise, let’s do some AIP guacamole! 🙂
Here are the ingredients I used for one serving:
1 ripe avocado (the kind of use has a darker color when ripe)
1/2 medium size onion
1 tsp olive oil (the avocado is already oily so more oil makes it a bit icky). I used this olive oil since it’s 100% organic:
1 tsp lemon juice
sea salt per taste
Here’s how I prepared it:
I cut the avocado in two halves and took out its kernel. I then peeled it using a large spoon (if the fruit is ripe you just bring in the tip of the spoon between the pulp and the peel and you can easily take out the pulp by rotating the spoon)
I placed the fruit in a small mixing bowl and mashed it all using a fork. It needs to be completely mashed in order to be able to mix it with the rest of ingredients.
I then added in the chopped onion, the olive oil, the lemon juice and the sea salt and blended all ingredients together until I obtained a homogeneous mixture.
Yes, it’s that simple!
I like to eat the guacamole as it is OR as a side dish to Romanian traditional AIP “bucket meat”.
*If you prefer a bruschetta snack you can easily top any type of AIP or Paleo bread with it and you’ll have your super snack ready in no time.
Garlic is one of my favorite flavors! It’s incredibly healthy, keeps the flu away and it gives a special, unique taste to any food. In the AIP diet, with all the food restrictions I had to cope with, garlic has been my savior many times, as I eat a lot of meat, which needs flavor.
In this article we’re not talking about meat, but about offal, which is allowed in the AIP and Paleo diets, and my favorite type of offal is the chicken liver.
So I decided to fry the chicken liver in a more original way, that is with garlic flavor.
Here’s what I used:
800 g chicken livers
1/2 cup coconut flour
1 tbsp garlic powder
1 tbsp granulated oregano
1 tsp sea salt
2 tbsp coconut oil
Here’s how I’ve done it:
I mixed all the dry ingredients together in a bowl (coconut flour, garlic powder, oregano and sea salt), until well combined
I then tossed the chicken livers one at a time, to coat well in the mixture.
I heated the coconut oil on medium heat in a frying pan and placed the first batch of livers inside, making sure I left a bit of distance between them.
I left them for 3,5 minutes on one side and used a pot cover to make sure they smoother well.
After 3,5 minutes I turned them on the other side and used the pot cover again.
I repeated the process for the remaining livers, adding more coconut oil to the pan as needed.
They turned out delicious! You can serve them with raw salad or any other side of your choice.