I've reintroduced most of the foods I've eliminated since beginning my AIP diet in late August--all except grains and sugar. So here are a few recipes that have helped along the way, and turned out really well.
I was tired of the cassava flour wraps I'd been making for breakfast tortillas, so I decided to find a good gluten-free biscuit. I tried a few recipes that were not great. I couldn't get the batter to rise. Hockey puck breakfast sandwiches aren't my favorite. And then I found this recipe. They rose, and they taste delicious! I cut the biscuit in half, toast it, and make avocado toast for breakfast. You could also add some fruit and make them into scones.
For Christmas, I tried round-two of a gluten, dairy, and sugar free Pumpkin Pie. This time, i used a variation on the biscuit batter for the crust, and I decided to use homemade apple sauce instead of stevia as the sweetener. It turned out so well! Not as sweet as traditional pumpkin pie, but still really good. I topped it with my homemade apple-cranberry sauce.
One day after a cold walk, I got home and really wanted hot chocolate. So this recipe was born.
And lastly is my newest soup/stew--full of vegetables, a good portion of protein, and no grains! Enjoy!
Gluten-Free Biscuits, or whatever you want to call them...
Inspired by https://www.paleorunningmomma.com/best-paleo-hamburger-buns-one-bowl-easy/
1 1/2 cups Tapioca Starch (I used Bob’s Red Mill)
1/2 cup Flax meal (ground flax seed)
1 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Sea Salt
1/4 cup melted Butter (can also use avocado oil or melted coconut oil)
2/3 cup warm Water (if you use melted butter or oil, no need to heat water)
1 Tbsp Apple Cider Vinegar
2 eggs, whisked
Preheat oven to 350° F and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, tapioca, flax meal, baking powder and baking soda and salt.
In a small microwave safe bowl, melt butter or coconut oil.
Combine the butter/oil, water, and vinegar.
Make a well in the dry ingredients and pour this mixture into the well, then stir. Add the eggs one at a time until well combined and a thick batter/sticky dough forms.
Using a large scoop or spoon scoop the batter in about 1/4-1/3 cup scoops onto the prepared baking sheet about 2” apart to make 8 biscuits. You might need two baking sheets for all the buns.
Bake in the preheated oven for 17-20 minutes or until set and light golden brown. Remove from the oven and allow the buns to cool almost to room temperature before carefully slicing. If not serving right away, you can store them for up to a week in the refrigerator. Reheat in a toaster.
I wanted uniform-sized biscuits, so I used the lid of a large mason jar as a baking ring.
Pumpkin Pie (gluten, dairy, and sugar free)
Inspired by https://www.sugarfreemom.com/recipes/low-carb-sugar-free-pumpkin-pie/
1/2 cup full fat Coconut Milk
1 large Apple, cooked down into Apple Sauce
12-14 oz Pumpkin Puree
1 tsp Vanilla
2+ tsp Pumpkin Pie Spice (Cinnamon, Allspice, Nutmeg, Cloves, Ginger)
For the crust, I modified the above Gluten free bun recipe, removing the baking soda and powder.
1. Preheat oven to 350° F.
2. Prepare your pie crust, bake until firm, and let cool while you make the filling.
3. Cut a large apple into small pieces and boil with a small amount of water until it resembles apple sauce.
4. Pour apple sauce into a measuring cup, then add pumpkin puree until it reaches 15 oz.
5. Mix all ingredients together in a large bowl and stir until well combined.
6. Pour filling into pie crust.
7. Wrap the bottom of the pie in tin foil, folding over the edges of the crust so it is less likely to burn.
8. Bake 40-50 minutes or until set.
9. Cool 30 minutes then refrigerate or eat!
Cranberries
Apple
Water
Cinnamon
Cloves
Hot Chocolate (sugar and dairy free)
Almond Milk
Cocoa Powder (to taste)
Cinnamon
Vanilla
Liquid Stevia (not much)
Heat milk in a medium saucepan (NOTE: if let to boil, this mixture will foam up over the pan, so a larger pan is better).
Once warm, add the cocoa powder.
Stir with a whisk. Taste, and add more cocoa if desired
Add cinnamon, vanilla, and stevia.
Hearty Italian Stew
Onions
Green Bell Pepper
Sweet Potatoes
Butternut Squash
Chicken
Canned diced Tomatoes
Green Beans
Tuscan Kale
Italian spices (Oregano, Basil, Sage, Thyme)
Salt
Pepper
Paprika
Red Wine Vinegar
Umami spice from Trader Joes
Chicken Bone Broth
You can cook this a few different ways. I’ve been using my Instant Pot a lot for cooking chicken and butternut squash, so I’ll tell it that way, though it does create more steps.
In an Instant Pot, pressure cook chicken legs, peeled and cubed butternut squash, and bone broth.
When done, remove chicken to de-bone once it’s cooled.
Using an immersion blender, blend butternut squash and bone broth. Set aside.
Peel and cube one large sweet potato or two medium. Roast on a baking pan until browned and tender. Set aside.
In a large soup pot, sauté onions, green peppers, and garlic in olive oil. Once tender and beginning to brown, add green beans, diced tomatoes, sweet potatoes, squash + bone broth, and spices. Bring to a boil and then reduce to a simmer.
De-bone the chicken and add as much as is desired.
Add chopped kale, umami spice, red wine vinegar, and more broth if needed. Continue to simmer for a while.
