It’s time to make the easiest 3-ingredient vegan Cookies and Cream Milkshake that is also gluten-free, AIP, and Paleo. I mean, who doesn’t love Cookies and Cream?

A perfect summer treat, this “nice” cream milkshake only needs 3 ingredients – frozen bananas, full-fat coconut milk, and your choice of AIP/Paleo cookies. Just grab your high-speed blender or food processor and enjoy a delicious Cookies & Cream Milkshake!

 

 

Only 3 ingredients:

Frozen bananas
Full-fat coconut milk
Your favorite AIP/Paleo cookies

What AIP/Paleo cookies should I use?

• Paleo Chia Hemp Seed Cookies (I used these cookies for this post – highly recommend!)
• AIP Marbled “Chocolate” Cookies
• Paleo Green Banana Flour Chocolate Chip Cookies
• AIP Crispy Coconut Tigernut Cookies
• AIP Blueberry Cake Cookies (great for fruity flavor)

 

 

 

 

 

View this post on Instagram

 

 

 

 

 

 

 

 

 

 

 

A post shared by Autoimmune & Allergies Nutrition (@open_cookbook)

RECOMMENDATIONS

• Be sure to freeze bananas ahead of time. Cut bananas into 1 inch pieces and freeze in a glass container or freezer bag. Recommend freezing bananas overnight or at least 2-3 hours before making the milkshake.
• This recipe makes 1-2 servings and is best enjoyed right away.
• Add a scoop of your favorite protein powder for a protein boost.

Vegan Cookies and Cream Milkshake (AIP, Paleo)

Print recipe

Servings: 1-2

Total: 5 min

5 from 1 review

By: Stephanie @open_cookbook

Ingredients

• 2 frozen bananas
• 3 small AIP/Paleo cookies (your choice!)
• 1/3-1/2 cup full-fat coconut milk

Directions

• Step 1 Blend ingredients in a high-speed blender or food processor until smooth and creamy. Adjust coconut milk depending on preferred thickness. Optional: add a scoop of protein powder.

The post Vegan Cookies and Cream Milkshake (AIP, Paleo) appeared first on The Open Cookbook.

These vegan Chia Hemp Seed Cookies are grain-free, nut-free, and sugar-free Paleo cookies that are packed with delicious seeds. They have a nice fluffy texture and the dark chocolate chips are a perfect complement to all those seeds!

As someone who is allergic to fish and shellfish, I am always trying to increase my omega-3s and now that I have reintroduced chia and hemp seeds, I have been experimenting with them in just about everything! In addition to being a great source of omega-3s (ALA), chia seeds are packed with fiber (1 oz = 10g fiber) while hemp seeds are actually a plant-based complete protein source.

What if I follow AIP?

If you are following AIP, chia seeds, hemp seeds, and chocolate are removed during the initial Elimination Phase. However, dairy-free, soy-free, and nut-free chocolate can be reintroduced during Stage 1 (I recommend dark chocolate Pascha) while chia and hemps seeds are part of Stage 2 Reintroductions.

If you are looking for an AIP recipe that is a bit similar without seeds, check out these sugar-free Coconut Banana Macaroons. You can swap the chocolate for a carob sauce to keep it AIP Elimination Phase compliant.

Ingredients for Paleo Chia Hemp Seed Cookies:

• Banana
• Tigernut flour
• Arrowroot powder
• Coconut flour
• Chia seeds
• Hemp hearts
• Baking soda
• Sea salt
• Vanilla extract
• Coconut oil
• Dark chocolate chips (sugar-free) or carob chips for AIP Elimination

RECOMMENDATIONS

• I have tested and included an Air Fryer option in the recipe instructions if you prefer this over the oven (great for the summer).
• Store in an airtight container on the counter for no more than 2 days or in the fridge for up to 5 days. You can also freeze the cookies for up to 3-4 months.

Check out more AIP & Paleo cookies:

• AIP Marbled “Chocolate” Cookies
• Vegan & Paleo Coconut Banana Macaroons (sugar-free)
• AIP Crispy Coconut Tigernut Cookies

Paleo Chia Hemp Seed Cookies (Vegan, Top 8 Free)

Print recipe

Servings: 8-9 cookies

Prep: 10 min

Cook: 10 min

Total: 20 min

This recipe has no ratings just yet.

These vegan Chia Hemp Seed Cookies are grain-free, nut-free, and sugar-free Paleo cookies that are packed with delicious seeds.

By: Stephanie @open_cookbook

Ingredients

• 1 medium banana, mashed
• 2/3 cup tigernut flour
• 1/4 cup arrowroot powder
• 1 tbsp coconut flour
• 2 tbsp chia seeds
• 3 tbsp hemp hearts
• 1/4 tsp baking soda
• 1/2 tsp sea salt
• 2 tsp vanilla extract
• 1/4 cup coconut oil, melted
• 1/4 cup dark chocolate chips or carob chips

Directions

• Step 1 Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Step 2 In a medium bowl, mash a banana until fairly smooth. Add tigernut flour, arrowroot powder, coconut flour, chia and hemp seeds, baking soda, and sea salt. Mix well.
• Step 3 Add in the vanilla extract and melted coconut oil. Stir until fully combined. Let sit for 5 minutes and then add in the chocolate chips.
• Step 4 Using your hands, form 1.5” diameter balls and gently place on the baking sheet. This recipe should have about 8-9 cookies. Don’t press the cookies down – the texture is best if you just let them bake without flattening them.
• Step 5 Place the baking sheet into the oven and bake for 10-11 minutes. Air fryer option: bake at 300°F for 5 minutes and let sit in the air fryer for another 5 minutes.
• Step 6 Once done, remove from the oven and let cool for 20 minutes and enjoy.

The Open Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program, designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The Open Cookbook may receive a small referral commission if you make a purchase using one of the website links, at no additional cost to you.

The post Paleo Chia Hemp Seed Cookies (Vegan, Top 8 Free) appeared first on The Open Cookbook.

These grain-free Carrot Cake Donut Holes are a perfect AIP spring treat that are also free from nuts, egg, and dairy. There is an option to keep it vegan as well.

Anyone else love donut holes maybe more than actual donuts? Growing up, I loved visiting our local donut shop. I would typically order a simple glazed twist or chocolate éclair, but my favorite part was actually the donut holes the baker would always give me.

While these donut holes might be very different from what I enjoyed as a kid, they are a fun dessert option for the whole family. Plus, they are packed with fiber from the grain-free flour mixture with tigernut and coconut flours along with shredded carrots.

Ingredients for Grain-Free Carrot Cake Donut Holes:

• Tigernut flour
• Coconut flour
• Arrowroot powder
• Cinnamon
• Baking soda
• Cream of tartar
• Sea salt
• Shredded carrot
• Coconut butter (my favorite brand)
• Coconut oil
• Maple syrup
• Chia egg or gelatin
• Coconut sugar (optional for dusting)

RECOMMENDATIONS

• This recipe has two different “egg” replacement options. Option 1: chia seed egg (AIP reintro stage 2). Option 2: add 1 tbsp gelatin into the dry ingredients. To make a chia egg, add 1 tbsp chia seeds into a small bowl with 3 tbsp water. Mix well with a fork and let sit for 10 minutes.
• After mixing together all of the ingredients, let the batter sit for 10-15 minutes before forming donut holes to allow for the coconut flour to absorb some of the moisture.
• Be sure to peel carrots before shredding (this will improve texture and flavor). I recommend using wither a box grater, food processor, or a julienne peeler to shred/grate the carrot.
• If you would prefer to make regular donuts, this batter should work as well. Just spoon the batter into a lightly-greased donut mold instead.
• Store in an airtight container on the counter for up to 2 days or in the fridge for up to a week. Also, the donut holes freeze well for up to 3-4 months.

Check out other AIP and allergy-friendly donut recipes:

• AIP German “Chocolate” Cake Donuts
• AIP Salted Caramel Mochi Donuts

Grain-Free Carrot Cake Donut Holes (AIP, Vegan)

Print recipe

Servings: 11 donut holes

Prep: 25 min

Cook: 15 min

Total: 40 min

This recipe has no ratings just yet.

These grain-free Carrot Cake Donut Holes are a perfect AIP spring treat.

By: Stephanie @open_cookbook

Ingredients

• Ingredients
• 1/2 cup tigernut flour
• 1/4 cup coconut flour
• 1/4 cup arrowroot powder
• 1 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 tsp cinnamon
• 1/4 tsp sea salt
• 1/2 cup coconut oil, melted
• 1/3 cup coconut butter, melted
• 1/4 cup maple syrup
• 2/3 cup shredded carrot
• 
  
• Egg Replacement
• Option 1: chia egg (1 tbsp chia seeds added to 3 tbsp water)
• Option 2: 1 tbsp unflavored gelatin (add gelatin to dry ingredients)
• 
  
• Topping (optional)
• 1 tbsp coconut sugar

Directions

• Step 1 Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Step 2 If using a chia egg, prep this now. In a small bowl or cup, add 1 tbsp chia seeds with 3 tbsp water. Using a fork, mix well and let sit for 10 minutes.
• Step 3 Using a box grater, food processor, or julienne peeler, grate/shred carrot and set aside.
• Step 4 In a small bowl, whisk together the tigernut flour, coconut flour, arrowroot powder, baking soda, cream of tartar, cinnamon, and sea salt until well combined. If using gelatin instead of a chia egg, add 1 tbsp of gelatin to the dry ingredients.
• Step 5 In a separate medium-sized bowl, mix the coconut oil, coconut butter, and maple syrup. Make sure the coconut oil and coconut butter are fully melted.
• Step 6 Pour the dry ingredients into the bowl with the wet ingredients and mix well to fully combine. If using a chia egg, fold the chia egg into the batter. Stir the shredded carrots into the batter.
• Step 7 Let the batter sit for 10-15 minutes before forming donut holes. Don’t skip this step – letting the batter sit allows for the flour mixture to absorb some of the moisture.
• Step 8 To make the donut holes, measure 2 tbsp of batter and form balls using the palms of your hands. Gently place onto the baking sheet with parchment paper. This recipe should have roughly 1 donut holes.
• Step 9 Place the baking sheet into the oven and bake for roughly 15 minutes.
• Step 10 Once done, remove from the oven and let cool for 20 minutes. Dust the donut holes with coconut sugar if desired.

The post Grain-Free Carrot Cake Donut Holes (AIP, Vegan) appeared first on The Open Cookbook.

Super soft in texture, these Marbled Chocolate Cookies are a fun AIP and Top 8 Free cookie that everyone will love. I mean, who doesn’t love a marbled cookie?

I’ll admit that I was a bit intimidated by the idea of making a marbled cookie but I quickly realized it couldn’t be easier. These allergy-friendly and vegan cookies will definitely impress! Plus, they have a nice balance of chocolate flavor (or swap cocoa for carob powder) without the melted mess of chocolate chips.

Ingredients for AIP Marbled Chocolate Cookies:

• Cassava flour
• Coconut flour
• Baking soda
• Sea salt
• Maple syrup
• Coconut sugar
• Coconut oil
• Cocoa powder or carob powder (AIP elimination phase)

RECOMMENDATIONS

• If following the AIP elimination phase, swap the cocoa powder for carob powder. Make sure to use unsweetened carob powder. I recommend the brands Terrasoul or Soleil.
• For the cassava flour, I only recommend the brand Otto’s Naturals.
• Store in an airtight container on the counter for 3-4 days or freeze for up to 3-4 months.

Check out more AIP carob recipes:

• AIP & Vegan Fudgy Carob Brownies
• AIP German “Chocolate” Cake Donuts
• Paleo Double Chocolate Banana Muffins
• Chocolate Coconut Cream Pie

Marbled Chocolate Cookies (AIP, Top 8 Free)

Print recipe

Servings: 8 cookies

Prep: 10 min

Cook: 10 min

Total: 20 min

5 from 1 review

Super soft in texture, these Marbled Chocolate Cookies are a fun AIP and Top 8 Free cookie that everyone will love.

By: Stephanie @open_cookbook

Ingredients

• 3/4 cup cassava flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/3 cup maple syrup
• 2 tbsp coconut sugar
• 2/3 cup coconut oil, melted
• 2 tbsp cocoa powder or carob powder

Directions

• Step 1 Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Step 2 In a small mixing bowl, whisk together the cassava flour, coconut flour, baking soda, and sea salt.
• Step 3 In a separate medium-sized mixing bowl, mix the maple syrup and coconut sugar together. Let sit for a couple of minutes to dissolve. Once dissolved, add the coconut oil to the wet mixture and mix well.
• Step 4 Gradually add the flour mixture to the wet ingredients. Once fully combined, divide the batter into two parts and transfer half the batter to another bowl.
• Step 5 Add in the cocoa or carob powder to the remaining batter. Stir until fully combined.
• Step 6 Divide each portion into 8 equal balls. Using your hands, take one plain ball and one cocoa/carob ball and form one bigger ball with the two types of batter. Using your fingers, fold the batter 3-4 times into each other to form a marbled pattern, pressing down to form a cookie shape. Place the marbled cookies onto the baking sheet.
• Step 7 Bake for 10 minutes and let cool before serving. The cookies will be very soft at first but they will become firmer as they cool. Wait roughly 15 minutes to transfer the cookies to a cooling rack.

The post Marbled Chocolate Cookies (AIP, Top 8 Free) appeared first on The Open Cookbook.

These Blueberry Coconut Gummies are filled with gut-healing grass-fed gelatin and antioxidants, making a healthy and tasty afternoon snack. The texture is nice and chewy, with a perfect amount of tartness from the blueberries balanced by the coconut milk.

Making homemade gut-healing gummies is a fun and easy activity—you only need a few ingredients! Plus, you can happily enjoy gummies again, without all of the added sugar and color additives traditionally found in store bought versions.

Only 3 Ingredients for Blueberry Coconut Gummies:

• 100% blueberry juice (sugar-free)
• Full-fat coconut milk
• Gelatin (recommend Great Lakes)

Recommendations:

• I love using food-grade silicone molds or silicone ice cube trays.
• If you don’t have any available, you can just pour the liquid into glass containers or a small baking dish to set and use a knife to cut-out squares.

Gut-Healing Blueberry Coconut Gummies (AIP/Paleo)

Print recipe

Servings: 3-5

Prep: 5 min

Cook: 10 min

Total: 60 min

This recipe has no ratings just yet.

These Blueberry Coconut Gummies are filled with gut-healing grass-fed gelatin and antioxidants, making a healthy and tasty afternoon snack.

By: Stephanie @open_cookbook

Ingredients

• 1 cup blueberry juice
• 1/2 cup full-fat coconut milk
• 3 tbsp grass-fed gelatin

Directions

• Step 1 In a small saucepan, add the blueberry juice and full-fat coconut milk. Stir until fully-combined.
• Step 2 Sprinkle the gelatin on top of the blueberry and coconut milk mixture. Let bloom for 5 minutes.
• Step 3 Turn the heat onto low and stir the gelatin into the liquid mixture. Whisk continuously until the gelatin is fully dissolved and smooth (about 5 minutes).
• Step 4 Carefully pour the liquid into silicone molds or a glass dish.
• Step 5 Transfer to the refrigerator and let the gummies set for at least one hour or until firm.
• Step 6 Once set, remove the gummies from the molds or if using a glass dish, cut into squares.
• Step 7 Enjoy! To store, keep the gummies in an air-tight glass container in the fridge for up to a week.

The Open Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program, designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The Open Cookbook may receive a small referral commission if you make a purchase using one of the website links, at no additional cost to you.

The post Gut-Healing Blueberry Coconut Gummies (AIP/Paleo) appeared first on The Open Cookbook.

Fudgy and perfectly moist, these AIP and vegan carob brownies are a delicious treat without any refined sugar, gluten, eggs or dairy. In fact, most of the sweetness and decadence comes naturally from a secret ingredient – sweet potato!

Made with carob powder instead of cocoa, these brownies are a perfect chocolate replacement during the AIP elimination phase or if you have a sensitivity to cocoa or caffeine. I recently discovered that my body doesn’t respond well to cocoa so carob has been a really great swap for me to satisfy my chocolate cravings these past few months.

What is carob powder?

Carob powder, known as a cocoa powder alternative, comes from the carob tree which is native to the Mediterranean region. Carob powder is made from roasting and grinding the sweet pulp found inside carob pods. Unlike chocolate, carob powder is caffeine-free and is actually high in fiber. It has a mild sweet flavor and is not bitter like dark chocolate. I like to describe the flavor as a mix of a very mild chocolate and nutmeg.

Note: based on testing by Monash University, carob powder is a high-FODMAP food. If following a low-FODMAP diet and/or SIBO protocol, carob might need to be avoided until symptoms have resolved.

Ingredients for AIP & Vegan Fudgy Carob Brownies:

• Tigernut flour
• Coconut flour
• Arrowroot powder
• Carob powder
• Baking soda
• Cream of tartar
• Sweet potato puree
• Coconut oil
• Maple syrup
• Vanilla extract
• Sea salt

RECOMMENDATIONS

• I recommend an 8 x 8 inch square baking pan lined with parchment paper for easy removal.
• Make sure to use unsweetened carob powder. I recommend the brands Terrasoul or Soleil.
• To save time, I use canned 100% sweet potato puree (alternatively, you can use pumpkin puree). If making sweet potato puree from scratch, I recommend making the puree in advance so it is ready to go before making the brownies. Try to make the sweet potato puree as smooth as possible.
• Store in an airtight container in the fridge for 3-4 days or freeze for up to 3-4 months.

Check out more AIP carob recipes:

• AIP German “Chocolate” Cake Donuts
• Paleo Double Chocolate Banana Muffins
• Chocolate Coconut Cream Pie

Fudgy Carob Brownies (AIP & Vegan)

Print recipe

Servings: 12-16

Prep: 10 min

Cook: 30 min

Total: 40 min

This recipe has no ratings just yet.

Fudgy and perfectly moist, these AIP and vegan carob brownies are a delicious treat without any refined sugar, gluten, eggs or dairy.

By: Stephanie @open_cookbook

Ingredients

• Dry Ingredients
• 1 cup tigernut flour
• 1/2 cup coconut flour, lightly packed
• 1/4 cup arrowroot powder
• 4 tbsp carob powder (or cocoa powder if preferred)
• 1 1/2 tsp baking soda
• 1 tsp cream of tartar
• 1/2 tsp sea salt
• 
  
• Wet Ingredients
• 1 1/2 cup sweet potato puree (or pumpkin puree)
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/2 tbsp vanilla extract

Directions

• Step 1 Preheat the oven to 350°F. Line an 8 x 8 inch square pan with parchment paper or lightly grease with coconut oil.
• Step 2 In a large bowl, combine the dry ingredients. Set aside.
• Step 3 In a medium bowl, fully combine wet ingredients.
• Step 4 Add the wet ingredients to the dry ingredients. Stir to fully combine. The batter will be very thick.
• Step 5 Using a large spoon, gently scoop the batter into the square pan, spreading the batter as evenly as possible.
• Step 6 Place the pan into the oven. Bake for 30 minutes.
• Step 7 Once done, remove from the oven. Let cool completely before removing from the pan and slicing into 12 or 16 pieces.

The Open Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program, designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The Open Cookbook may receive a small referral commission if you make a purchase using one of the website links, at no additional cost to you.

The post Fudgy Carob Brownies (AIP & Vegan) appeared first on The Open Cookbook.

This simple Grain-Free Pumpkin Bread tastes like the real deal while being vegan, AIP, and Top 8 allergen-free. You know it is good when your gluten-eating family enjoys it just as much as “regular” pumpkin bread!

The texture of this pumpkin bread is absolutely perfect. It is light and fluffy with the right amount of sweetness from the maple syrup. While pumpkin is normally considered a fall treat, this pumpkin bread is so good you will want to eat it year-round—I know I will!

Ingredients for Simple Grain-Free Pumpkin Bread:

• Tigernut flour
• Coconut flour
• Arrowroot powder
• Baking soda
• Cream of tartar
• Canned pumpkin puree (100% pumpkin)
• Coconut oil
• Maple syrup
• Vanilla extract
• Sea salt
• Optional spices: cinnamon, ginger powder

RECOMMENDATIONS

• I used a 4.5″ x 8.5″ loaf pan but this recipe will also work well in a standard 4″ x 8″ loaf pan. I wouldn’t recommend a loaf pan bigger than 4.5″ x 8.5″.
• For the most consistent results, I recommend weighing the tigernut, coconut, and arrowroot flours on a kitchen scale.
• I have only tried the recipe with canned pumpkin puree and not fresh pumpkin puree. If using canned, be sure that it is 100% pumpkin.
• The spices are completely optional – feel free to include or add your own depending on your allergies or sensitivities.
• This pumpkin bread would also taste amazing with dark chocolate chips, carob chips, or walnuts if nuts work for you.
• Store in an airtight container in the fridge for 3-4 days or freeze for up to 3-4 months.

Other delicious grain-free breads & muffins:

• Butternut Squash Scallion Muffins
• Blueberry Tigernut Muffins
• Paleo Double Chocolate Banana Muffins
• AIP Rosemary Flatbread

Simple Grain-Free Pumpkin Bread (AIP & Vegan)

Print recipe

Prep: 10 min

Cook: 65 min

Total: 75 min

3 from 2 reviews

This simple Grain-Free Pumpkin Bread tastes like the real deal with a light fluffy texture while being vegan, AIP, and Top 8 allergen-free.

By: Stephanie @open_cookbook

Ingredients

• Dry Ingredients
• 1 1/2 cup tigernut flour (168g)
• 1/2 cup coconut flour, lightly packed (56g)
• 1/2 cup arrowroot powder (56g)
• 1 1/2 tsp baking soda
• 1 tsp cream of tartar
• 1/2 tsp sea salt
• Optional: 1-2 tsp ground cinnamon, 1/2 tsp ginger powder
• 
  
• Wet Ingredients
• 3/4 cup canned pumpkin puree
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 tbsp vanilla extract

Directions

• Step 1 Preheat the oven to 350°F. Line a loaf pan (4.5” x 8.5” or 4” x 8”) in parchment paper or lightly grease with coconut oil.
• Step 2 In a large bowl, combine the dry ingredients. Set aside.
• Step 3 In a medium bowl, fully combine wet ingredients.
• Step 4 Add the wet ingredients to the dry ingredients. Stir to fully combine. The batter will be very thick.
• Step 5 Using a large spoon, gently scoop the batter into the loaf pan, spreading the batter as evenly as possible..
• Step 6 Place the loaf pan into the oven. Bake for 60-65 minutes. Check around 55-60 minutes, testing with a toothpick.
• Step 7 Once done, remove from the oven and let cool for 20 minutes in the loaf pan to set. Once cool, carefully remove from the loaf pan and place onto a serving platter or large plate. Let the pumpkin bread cool for another 30 minutes before serving.

The post Simple Grain-Free Pumpkin Bread (AIP & Vegan) appeared first on The Open Cookbook.

If you are looking for an easy coconut banana macaroon recipe that is vegan, gluten-free, and sugar-free, this is made for you. Naturally sweetened with banana, this macaroon recipe is perfect if you are keeping added sugar to a minimum.

Made with only five ingredients, these macaroons couldn’t be easier to make. Plus, the vegan chocolate drizzle makes the macaroons extra special – a fun holiday or celebration treat.

Five Ingredients for Vegan Coconut Banana Macaroons:

• Unsweetened coconut flakes (fine-textured)
• Tigernut flour
• Ripe bananas
• Dark chocolate chips (100% dark for sugar-free or carob for AIP elimination phase)
• Coconut oil

RECOMMENDATIONS

• While the chocolate drizzle is not necessary, it definitely makes it extra special! For a sugar-free macaroon, be sure to use unsweetened vegan dark chocolate. I recommend these sugar-free dark chocolate chips.
• If you are in the AIP elimination phase, swap out the dark chocolate chocolate drizzle for a carob drizzle made with carob powder. I recommend this recipe for the carob sauce.
• Store in an airtight container in the fridge for 3-4 days or freeze for up to 3-4 months.

My favorite chocolate treats:

• Paleo “Oatmeal” Chocolate Chip Cookies
• AIP German “Chocolate” Cake Donuts
• Paleo Double Chocolate Banana Muffins

Vegan Coconut Banana Macaroons (sugar-free, gluten-free)

Print recipe

Servings: 14 macaroons

Prep: 5 min

Cook: 45 min

Total: 50 min

This recipe has no ratings just yet.

If you are looking for an easy coconut banana macaroon recipe that is vegan, gluten-free, and sugar-free, this is made for you.

By: Stephanie @open_cookbook

Ingredients

• Macaroons
• 2 medium bananas, mashed
• 1 1/4 cup unsweetened coconut flakes (fine)
• 1/4 cup tigernut flour
• 1/4 tsp sea salt
• 
  
• Chocolate Sauce
• 1/4 cup unsweetened vegan dark chocolate chips, melted
• 1 tsp coconut oil, melted
• 
  
• AIP Carob Sauce
• Try this carob sauce recipe as a chocolate alternative

Directions

• Step 1 Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Step 2 In a medium bowl, add peeled bananas and mash with a fork until smooth.
• Step 3 Add in the coconut flakes, tigernut flour, and salt. Mix until well-combined.
• Step 4 Using a #50 cookie scoop (4 tsp), gently place the dough onto the baking sheet with parchment paper. If you don’t have a cookie scoop, form the dough into roughly 1.5 inch diameter balls. This recipe should bake around 14 macaroons.
• Step 5 Bake for roughly 15-16 minutes and let cool before adding chocolate.
• Step 6 While the macaroons are cooling, prepare the chocolate or carob sauce.
• Step 7 For the chocolate sauce, in a microwave safe small bowl, add the chocolate chips and coconut oil. Heat in the microwave in 30-second increments, heating and stirring until smooth. See ingredients for carob sauce recommendation.
• Step 8 Dip the bottoms of the macaroons into the chocolate sauce and carefully set back (chocolate is facing up) onto the parchment paper/baking sheet. Place the macaroons into the fridge to let the chocolate harden. Wait about 20-30 minutes and remove from the fridge.
• Step 9 Flip the macaroons so the chocolate bottom is facing down. Using a small spoon, drizzle the chocolate sauce on top of each macaroon.
• Step 10 Place the macaroons back into the fridge to let the chocolate drizzle harden.
• Step 11 Ready to eat once the drizzle has set (15-20 minutes). Enjoy!

The Open Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program, designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The Open Cookbook may receive a small referral commission if you make a purchase using one of the website links, at no additional cost to you.

The post Vegan Coconut Banana Macaroons (Sugar-Free, Gluten-Free) appeared first on The Open Cookbook.

These AIP German “Chocolate” Cake Donuts are a perfect allergy-friendly treat for the holidays or whenever you are craving the delicious pairing of chocolate and coconut!

If you are looking to take a break from holiday cookies, these grain-free, dairy-free, and egg-free German Chocolate Cake-inspired donuts are a fun alternative. While German Chocolate Cake frosting typically includes pecans, coconut flakes, and condensed milk, this Top 8 allergen-free version is made only from coconut-based products, while still reminiscent of the original.

Ingredients for AIP German “Chocolate” Cake Donuts:

Donut Batter:

There are two different options for the donut batter that both work well.

• Option 1: Dark Choconot Fudge Cake Mix, a delicious AIP elimination phase carob mix by Eat G.A.N.G.S.T.E.R.
• Option 2: Paleo Double Chocolate Banana Muffins – this recipe calls for either cocoa or carob powder. I would just leave out the chocolate chips for the donuts.

Coconut Frosting:

• Coconut butter
• Full-fat coconut milk
• Coconut sugar
• Unsweetened coconut flakes (fine-textured)

RECOMMENDATIONS

• For an AIP elimination phase version of the recipe, you can use either the mix by Eat G.A.N.G.S.T.E.R. or if using the Double Chocolate Banana Muffin recipe, swap the cocoa powder for carob powder and leave out the chocolate chips.
• Store in an airtight container in the fridge for 3-4 days (let it sit out on the counter to reach room temperature before enjoying), or freeze for up to 3-4 months.

Looking for more coconut-based recipes?

• Caramelized Upside Down Banana Cake
• AIP Blueberry Cake Cookies
• Crispy Coconut Tigernut Cookies
• Golden Turmeric Coconut Cookies

AIP German 'Chocolate' Cake Donuts (Top 8 Free)

Print recipe

Servings: 9-10 donuts

Prep: 10 min

Cook: 25 min

Total: 35 min

This recipe has no ratings just yet.

These AIP German “Chocolate” Cake Donuts are a perfect allergy-friendly treat for the holidays or whenever you are craving the delicious pairing of chocolate and coconut!

By: Stephanie @open_cookbook

Ingredients

• Donut Batter:
• Opt 1: Dark Choconot Fudge Cake Mix by Eat G.A.N.G.S.T.E.R.
• Opt 2: Paleo Double Chocolate Banana Muffins (just leave out the chocolate chips)
• 
  
• Frosting:
• 1 cup toasted unsweetened fine coconut flakes
• 3/4 cup coconut butter, measured solid
• 1/2 cup full-fat coconut milk
• 1 tbsp coconut sugar

Directions

• Step 1 Preheat the oven to 350°F. Set aside donut pans and lightly coat with coconut oil.
• Step 2 Prepare either the Eat G.A.N.G.S.T.E.R. mix or the Double Chocolate Banana Muffin batter per instructions. Leave out the chocolate chips if using the Double Chocolate Banana Muffin recipe.
• Step 3 Evenly distribute the batter into the donut pan molds, filling each mold 2/3 of the way. The donuts rise, so be sure to leave enough space at the top of the mold.
• Step 4 Place the donut pan into the oven and bake for roughly 20 minutes.
• Step 5 Once done, remove from the oven and let cool for 3-5 minutes before removing from the pan. Gently place donuts on a cooling rack. While the donuts are cooling, prepare the frosting.
• Step 6 On a baking tray lined with parchment paper, evenly spread the coconut flakes. Place in the oven to lightly toast for 3-5 minutes – be sure to keep an eye out on the coconut flakes so they don’t burn. Remove from the oven and set aside.
• Step 7 In a small saucepan on low heat, add the coconut butter, coconut milk, and coconut sugar, stirring until combined and smooth. Add in 3/4 cup of the toasted coconut flakes and mix together. Set aside the remaining 1/4 cup coconut flakes.
• Step 8 Once the frosting is well-combined and smooth, remove from heat. Using a butter knife, gently top each donut with frosting. Sprinkle the top of the frosted donuts with the extra toasted coconut flakes.

The Open Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program, designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The Open Cookbook may receive a small referral commission if you make a purchase using one of the website links, at no additional cost to you.

The post AIP German “Chocolate” Cake Donuts (Top 8 Free) appeared first on The Open Cookbook.

Easy to make, this Caramelized Banana Upside Down Cake is a beautiful AIP and vegan dessert that I have been baking for every special occasion.

The best way for me to describe the cake is if banana bread and bananas foster had a baby. It is basically a fancy banana bread that will be sure to impress! The cake only uses banana for a natural sweetness, with a light caramelized coconut sugar and banana topping that really pulls it all together. To make it extra special, this cake would taste amazing warmed up with a scoop of coconut ice cream!

I find upside down cakes so pretty and impressive (while being really easy to pull off). Plus, they are a great option if you don’t have amazing frosting skills like me but want to share a beautiful cake for the holidays or a special occasion.

Ingredients for AIP Caramelized Banana Upside Down Cake:

• Bananas
• Coconut flour
• Arrowroot powder
• Tigernut flour
• Coconut oil
• Full-fat coconut milk
• Coconut sugar
• Baking soda
• Vanilla powder or extract
• Apple cider vinegar
• Sea salt

RECOMMENDATIONS

• I recommend using a 6-inch springform cake pan – this makes the inverting process seamless and so easy. If you don’t have a springform cake pan, I recommend adding parchment paper to the bottom of the pan and lightly greasing the sides with coconut oil.
• For the most consistent results, I recommend weighing the tigernut, coconut, and arrowroot flours on a kitchen scale.
• This cake is low-sugar, getting natural sweetness from the banana itself. If you prefer a sweeter cake, try adding 2 tbsp of coconut sugar to the cake batter.
• The cake batter is very thick so I recommend carefully spooning it into your cake pan or even using your hands to scoop the batter in.
• Store in an airtight container on the counter for 2-3 days, 1 week in the fridge, or freeze for up to 3-4 months.

Looking for more easy AIP/Paleo banana recipes?

• Banana Maple Tigernut Muffins
• Paleo Double Chocolate Banana Muffins
• Green Banana Flour Chocolate Chip Cookies
• Green Banana Flour Waffles

Caramelized Banana Upside Down Cake (AIP & Vegan)

Print recipe

Servings: 6-8

Prep: 15 min

Cook: 45 min

Total: 60 min

5 from 1 review

Easy to make, this Caramelized Banana Upside Down Cake is a beautiful AIP and vegan dessert, perfect for the holidays or a special occasion.

By: Stephanie @open_cookbook

Ingredients

• Caramelized Topping
• 4 tsp coconut oil, measured solid and then melted
• 2 tsp coconut sugar
• 1 banana, sliced
• 
  
• Cake Batter
• 1 cup coconut flour , lightly packed (112g)
• 1/4 cup arrowroot powder (28g)
• 1/4 cup tigernut flour (28g)
• 1 tsp baking soda
• 1/2 tsp vanilla powder or 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 1/4 cup full-fat coconut milk
• 1/4 cup coconut oil, melted
• 1 medium banana (avg. 7 inches), mashed
• 1 tbsp apple cider vinegar

Directions

• Step 1 Preheat the oven to 350°F. In a 6-inch springform cake pan, add a circular cut-out piece of parchment paper to line the bottom and lightly grease the sides with coconut oil.
• Step 2 In a small bowl, mash one medium-sized banana until smooth. Set aside.
• Step 3 To prepare the caramelized topping, melt 2 tbsp coconut oil in a small bowl and stir in the coconut sugar until well-combined. Pour the coconut oil/sugar mixture into the bottom of the cake pan and make sure it is spread evenly.
• Step 4 Slice a banana into 1/4″ slices and place the banana slices on top of the coconut oil/sugar mixture in the bottom of the pan. Set aside and prepare the cake batter.
• Step 5 In a medium bowl, combine the coconut flour, arrowroot powder, tigernut flour, baking soda, vanilla powder, and sea salt. Stir to fully combine.
• Step 6 Pour the full-fat coconut milk, melted coconut oil, mashed banana, and apple cider vinegar into the dry ingredients. Mix well to fully combine. The batter will be very thick.
• Step 7 Using a large spoon or your clean hands, gently scoop the cake batter into the pan, on top of the sliced bananas, keeping the top of the batter as even as possible..
• Step 8 Place the cake pan into the oven. If using a springform cake pan, I recommend placing a sheet of aluminum foil under the pan as some of the coconut sugar might drip out. Bake for 40-45 minutes. Check around 40 minutes, testing with a toothpick.
• Step 9 Once done, remove from the oven and let cool for 15 minutes to set. Once cool, carefully invert onto the serving platter. Let the cake cool for another 30 minutes before serving to let the cake texture firm up and settle.

The Open Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program, designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The Open Cookbook may receive a small referral commission if you make a purchase using one of the website links, at no additional cost to you.

The post Caramelized Banana Upside Down Cake (AIP & Vegan) appeared first on The Open Cookbook.