Made with only a handful of ingredients, this easy 5-Ingredient Dairy-Free Tzatziki tastes like the real deal.

One of my favorite sauces, this vegan and low-FODMAP version is perfect to have on hand as a tangy sauce for any Greek-inspired meals, as an afternoon snack with some carrots and celery or with your favorite grain-free chips. It is a creamy yet refreshing dip, packed with lots of fresh dill and cucumber.

What do I need to make 5-Ingredient Dairy-Free Tzatziki?

• Coconut yogurt (see recommendations below)
• English cucumber
• Fresh dill
• Apple cider vinegar (optional)
• Sea Salt

RECOMMENDATIONS

• For the coconut yogurt, be sure to use a brand without any added gums or emulsifiers. I highly recommend using a thick coconut yogurt that has a similar texture to Greek yogurt. My number one favorite is Cocojune – its flavor and texture is the closest to Greek yogurt. Other good options include COYO, Anita’s, and Culina.
• Before serving, I recommend refrigerating for about 30 minutes to enhance the flavors. Store in an airtight container in the refrigerator for up to 5 days.
• Serve the tzatziki with a side of carrots and celery, grain-free tortilla chips (I love Siete), or pair it with any Greek-inspired recipe. This sauce also makes an excellent condiment for a hamburger or sandwich.

Some other easy dairy-free snacks you might enjoy:

• Low-Fodmap Zucchini Olive Tapenade
• AIP Chicken Nuggets with Banana Ketchup
• Gut-Healing Blueberry Coconut Gummies

5-Ingredient Dairy-Free Tzatziki (Low-FODMAP)

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Servings: 4

Prep: 10 min

Total: 10 min

This recipe has no ratings just yet.

Made with only a handful of ingredients, this easy 5-Ingredient Dairy-Free Tzatziki tastes like the real deal.

By: Stephanie @open_cookbook

Ingredients

• 1/2 English cucumber, grated (1 cup grated - will shrink to 1/4-1/3 cup after water is drained)
• 1 cup coconut yogurt (see recommendations)
• 3 tbsp finely chopped fresh dill
• 2 tsp apple cider vinegar (optional)
• 1/2 tsp sea salt

Directions

• Step 1 Using a box grater, grate the English cucumber with peel on. Set aside 1 cup onto a plate. Using a clean thin towel, pat down to remove excess moisture. The amount of grated cucumber will reduce to about 1/4 to 1/3 cup.
• Step 2 In a medium bowl, add the coconut yogurt and grated cucumber. Mix well.
• Step 3 On a cutting board, finely chop fresh dill and add 3 tbsp to the cucumber and coconut yogurt mixture. Next, add the apple cider vinegar and sea salt. Stir until all ingredients are fully combined. Taste and adjust flavors as needed.
• Step 4 Store in the fridge for about 30 minutes before serving to enhance the flavors (lasts up to 5 days in the fridge). Serve cold with your favorite dipping vegetables, grain-free chips, sauce for a Greek-inspired dish, or as a condiment for a hamburger or sandwich.

The post 5-Ingredient Dairy-Free Tzatziki (Low-FODMAP) appeared first on The Open Cookbook.

This 10-Minute Tigernut Milk is an easy homemade AIP and Top 8 Free milk alternative that doesn’t require any prep work.

Free from dairy, soy, coconut, and nuts (yes, tigernut isn’t a nut but actually a tuber!), this creamy allergy-friendly milk only needs two ingredients—tigernut flour and filtered water. A big bonus is that for this recipe, you don’t have to soak tigernuts in advance to achieve a delicious and refreshing beverage.

What is a tigernut?

Despite the name, tigernut is not a nut. It is a tuber that grows on one of the only edible sedges, Cyperus esculentus (Yellow Nut Grass). Originally cultivated in Egypt, tigernuts are known for their medicinal properties and have been used for millennia in North Africa and the Iberian Peninsula. In fact, Horchata de Chufa is a traditional Spanish beverage made from tigernuts, water, and sugar that is popular during the summer.

What do I need to make Tigernut Milk?

• Tigernut flour
• Filtered Water

>> Optional Add-Ins:

• Maple syrup
• Cinnamon

RECOMMENDATIONS

• After draining the tigernut milk using a nut-milk bag, make sure you save the leftover tigernut flour. It is perfect for making AIP cookies or crackers!
• Tigernut milk tastes best when it is cold. There can be a bit of a sour aftertaste so feel free to add a little maple syrup or dash of cinnamon to your liking.
• Store the tigernut milk in a sealed glass container for up to 5 days in the fridge.

Some of my favorite tigernut recipes:

• Simple Grain-Free Pumpkin Bread
• Blueberry Tigernut Muffins
• Crispy Coconut Tigernut Cookies

10-Minute Tigernut Milk (Top 8 Free)

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Servings: 4

Prep: 10 min

Total: 10 min

This recipe has no ratings just yet.

This 10-Minute Tigernut Milk is an easy homemade AIP and Top 8 Free milk alternative that doesn’t require any prep work.

By: Stephanie @open_cookbook

Ingredients

• Ingredients
• 1 1/2 cup tigernut flour
• 4 cups filtered water
• 1/2 tsp cinnamon (optional)
• 1 tbsp maple syrup (optional)

Directions

• Step 1 Add tigernut flour and water to a blender (including optional ingredients if desired). Blend until smooth. Let ingredients sit for 8-10 minutes to soak in the flavors.
• Step 2 Strain the tigernut milk through a nut milk bag into a large glass bowl. Once most of the liquid has strained through, gently squeeze the nut milk bag to release the rest of the liquid. Save the remaining tigernut pulp for making cookies, crackers, etc.
• Step 3 Transfer the tigernut milk into a large glass jar and store in the fridge for up to 5 days.

The post 10-Minute Tigernut Milk (Top 8 Free) appeared first on The Open Cookbook.

Welcoming the fall with crispy Pumpkin Tigernut Waffles! Filled with healthy fiber, these versatile waffles are AIP, Top 8 Free, and low-FODMAP. Perfect sweet or savory, try the waffles for breakfast, lunch or an afternoon snack. You can even use the waffle as a bread substitute and make an open-faced sandwich, topped with your favorites.

The flavor combination of pumpkin and tigernut couldn’t be more perfect for this time of year, providing a warm “nutty” flavor, all without the nuts.

So, what exactly is a tigernut?

Despite the name, tigernut is not a nut. It is a tuber that grows on one of the only edible sedges, Cyperus esculentus (Yellow Nut Grass).

Tigernut flour is incredibly versatile — it is one of my favorite gluten-free and nut-free baking flours. It is very rich in prebiotic fiber, a resistant starch, making it great for supporting gut health by feeding your microbiome.

Ingredients for Pumpkin Tigernut Waffles:

• Tigernut flour
• Coconut flour
• Arrowroot powder
• Gelatin
• Pumpkin puree
• Full-fat coconut milk
• Maple syrup
• Cinnamon
• Vanilla extract
• Baking soda
• Apple cider vinegar
• Sea salt

RECOMMENDATIONS

• I used a Dash mini waffle maker and highly recommend giving it a try. I find that the mini size (4″ diameter) works much better for AIP waffles. For this recipe, I can’t speak from experience how the waffles will turn out in a full-size waffle maker. Please let me know if you give it a try!
• These waffles are perfect sweet or savory – your choice! Try topping the waffles with sliced tigernuts, a little maple syrup, and coconut yogurt for a sweeter option. For savory, you could try pairing the waffles with a salad, eggs (AIP reintro), or even use the waffle as “bread” for an open-faced sandwich.
• Store the pumpkin tigernut waffles in an air-tight container. Keep in the fridge for up to 3 days or in the freezer for up to 3 months. I love to reheat the waffles in a toaster oven before enjoying.

LOOKING FOR MORE TIGERNUT RECIPES?

• Blueberry Tigernut Muffins
• Crispy Coconut Tigernut Cookies
• Paleo Double Chocolate Muffins
• AIP Rosemary Flatbread

Pumpkin Tigernut Waffles (AIP & low-FODMAP)

Print recipe

Servings: 6 mini waffles

Prep: 10 min

Cook: 30 min

Total: 40 min

This recipe has no ratings just yet.

Welcoming the fall with crispy Pumpkin Tigernut Waffles! Filled with healthy fiber, these versatile waffles are AIP, Top 8 Free, and low-FODMAP. Try sweet or savory.

By: Stephanie @open_cookbook

Ingredients

• 1/2 cup tigernut flour
• 1/4 cup coconut flour
• 1/4 cup arrowroot powder
• 1 tbsp gelatin
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp sea salt
• 1/2 cup pumpkin puree (canned)
• 1 tsp vanilla extract
• 1 tbsp maple syrup
• 3/4 cup full-fat coconut milk
• 1 tbsp apple cider vinegar
• Coconut oil (for oiling the waffle maker)

Directions

• Step 1 Heat up the mini waffle maker.
• Step 2 In a medium bowl, mix together the tigernut flour, coconut flour, arrowroot powder, gelatin, baking soda, cinnamon, and sea salt.
• Step 3 Add in the pumpkin puree, vanilla extract, maple syrup, coconut milk, and mix until fully combined. Once mixed well, add in the apple cider vinegar and fold into the mixture.
• Step 4 Once the mini waffle maker is fully heated, lightly grease with coconut oil. Add roughly 2 tbsp of batter into the waffle maker. Close and let cook for 5-6 minutes.
• Step 5 Open the waffle maker and gently remove the waffle with a spatula or fork. Place the waffle on a plate or cooling rack.
• Step 6 Repeat steps until batter is finished, lightly oiling the waffle maker between each waffle. This recipe should make roughly 6 mini waffles.
• Step 7 Enjoy the waffles right away while they are still warm. Or, store them in an air-tight container in the fridge/freezer, heating them up in a toaster oven before serving.

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 Pumpkin Tigernut Waffles (AIP, Top 8 Free) appeared first on The Open Cookbook.

A fun alternative to pancakes, these AIP Banana Coconut Fritters are perfect for breakfast, as an afternoon snack, or a warm dessert topped with coconut ice cream.

Inspired by Jamaican banana fritters, these paleo banana fritters are first baked then lightly fried in coconut oil. Coconut flour is used to bind together the mashed banana (also, no added sweeteners), making the fritters gluten-free, vegan, and Whole30 compliant.

Ingredients for AIP Banana Cinnamon Fritters:

• Bananas
• Coconut flour
• Coconut oil
• Cinnamon
• Sea salt
• Vanilla powder (optional)

RECOMMENDATIONS

• Keep the fritters small (about 1 to 1.5 tbsp) and be sure to bake the batter first before frying. These two steps help keep the fritters intact and in one piece.
• If following low-FODMAP, make sure the bananas aren’t ripe (should have a little green still showing in the peel) – learn more here.
• Try topping them with a little Maldon sea salt (delicious!)
• Fritters are best served warm. If there are any leftovers, store in an air-tight container in the fridge for up to 3 and reheat on the stovetop.

Other recipes you might enjoy:

• Green Banana Flour Waffles
• Flourless Plantain Waffles
• Banana Maple Tigernut Muffins
• Paleo Double Chocolate Muffins

AIP Banana Coconut Fritters (Vegan, low-FODMAP)

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Servings: 8 fritters

Prep: 5 min

Cook: 20 min

Total: 25 min

This recipe has no ratings just yet.

A fun alternative to pancakes, these AIP Banana Coconut Fritters are perfect for breakfast, as an afternoon snack, or a warm dessert topped with coconut ice cream.

By: Stephanie @open_cookbook

Ingredients

• 2 medium bananas
• 3 tbsp coconut flour
• 1/2 cinnamon
• 1/2 tsp salt
• 1/2 tsp vanilla powder (optional)
• 1 tbsp coconut oil (plus additional for frying)

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 flour, cinnamon, salt, and vanilla powder (if using – optional). Mix until well-combined.
• Step 4 Add coconut oil into banana mixture, stirring until fully combined.
• Step 5 Using a spoon, measure out roughly 1 to 1-1/2 tbsp of batter and divide evenly onto the baking sheet lined with parchment paper. Bake for 10 minutes and remove from the oven.
• Step 6 Heat up a non-stick griddle or frying pan on medium-heat with a little coconut oil for frying.
• Step 7 Once the pan is hot, gently place the baked banana fritters onto the pan. Be sure to not overcrowd so they are easy to flip.
• Step 8 Turn down heat to low-medium and wait roughly 3 minutes (color should be golden brown) before flipping and repeat.
• Step 9 Once the fritters are nicely browned on both sides, place on a cooling rack.
• Step 10 Serve and enjoy while warm.

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 Banana Coconut Fritters (Vegan, low-FODMAP) appeared first on The Open Cookbook.

This tasty low-FODMAP Zucchini Olive Tapenade is a perfect easy summer sauce/dip, giving your weekly go-to meals an extra boost of flavor. Made with only four ingredients, this tapenade is AIP/Paleo, vegan, and Whole30 compliant.

After seeing “zucchini butter” recipes that are derived from Julia Child’s recipe for grated zucchini in sautéed butter, I immediately had to make a low-FODMAP version. Since garlic and shallots are definitely not SIBO-friendly, I experimented with swapping those ingredients for green olives, resulting in an umami-rich flavor. This combination did not disappoint!

While this recipe is nothing like Julia Child’s original, it is a delicious topping. Try spreading it on sweet potato toast, grilled chicken, or tossing with gluten-free pasta. My absolute favorite is mixing a spoonful with a ground meat and veggie skillet meal. The possibilities are endless!

Only 4 ingredients for low-FODMAP Zucchini Olive Tapenade:

• Zucchini
• Green olives
• Extra-virgin olive oil
• Sea salt

RECOMMENDATIONS

• If you are looking for green olives without citric or lactic acid, I highly recommend this brand of olives or you also purchase these olives from Thrive Market. Both of these options are just olives and salt!
• Feel free to either grate the zucchini with a box grater or a food processor. Either method works well.
• Store the tapenade in an air-tight container in the fridge. The sauce/dip should keep well for one week in the fridge or 2-3 months in the freezer.

Low-FODMAP Zucchini Olive Tapenade (AIP & Top 8 Free)

Print recipe

Servings: 10-12 oz

Prep: 10 min

Cook: 30 min

Total: 40 min

This recipe has no ratings just yet.

A perfect easy summer sauce/dip, giving your weekly go-to meals an extra boost of flavor.

By: Stephanie @open_cookbook

Ingredients

• 2 large zucchini, shredded
• 10 pitted green olives, finely chopped
• 4 tbsp extra-virgin olive oil
• 1/2 tsp sea salt

Directions

• Step 1 Shred the zucchini using a box grater or a food processor and set aside in a medium bowl. Finely chop the green olives.
• Step 2 In a large skillet, add the olive oil over medium heat. Once the oil is hot, reduce heat to medium-low and add the olives to the skillet, stirring occasionally for about 5 minutes.
• Step 3 Add the shredded zucchini to the skillet and combine with the olives and olive oil. Sprinkle with salt and stir.
• Step 4 Let the zucchini and olive mixture simmer for 25-30 minutes, stirring occasionally. The moisture from the zucchini will slowly evaporate and the mixture will thicken and soften.
• Step 5 Remove from heat and serve or let cool. Store the tapenade in a sealed 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 Low-FODMAP Zucchini Olive Tapenade (AIP & Top 8 Free) appeared first on The Open Cookbook.

I am honestly so excited to share these AIP blueberry tigernut muffins with you for two main reasons. Number one — these muffins have a perfectly soft and light texture, it is hard to believe that they are AIP and low-FODMAP. Number two — I can finally eat blueberries again!

Lately, I’ve been experimenting with AIP baked good recipes that don’t rely on cassava flour. This muffin mix with tigernut flour, arrowroot powder, and green banana flour really nails the right balance for a fluffy texture (no dreaded dense and gummy baking texture here). Plus, the slightly sweet flavor of tigernut with juicy blueberries is such a winning combination. These AIP bluberry tigernut muffins seriously hit the spot!

Ingredients for AIP Blueberry Tigernut Muffins:

• Blueberries
• Tigernut flour
• Arrowroot powder
• Green banana flour
• Baking soda
• Sea salt
• Full-fat coconut milk
• Avocado oil
• Vanilla extract
• Maple syrup
• Gelatin
• Apple cider vinegar

RECOMMENDATIONS

• This muffin recipes works well with either fresh or frozen blueberries. If using frozen, be sure to add them as the last step to prevent too much liquid mixing into the batter.
• For muffins with a higher rise, divide the batter between 6 liners. If you prefer smaller muffins, divide the batter between 8 liners.
• You can also try topping the muffins with sliced tigernuts for a little extra texture.
• Store the muffins in an air-tight container. Keep in the fridge for 3-4 days or in the freezer for up to 3 months. Just defrost on the counter for a few hours or overnight.

LOOKING FOR OTHER AIP/Paleo MUFFIN RECIPES?

• Banana Maple Tigernut Muffins
• Butternut Squash Scallion Muffins
• Paleo Double Chocolate Muffins

Blueberry Tigernut Muffins (AIP & low-FODMAP)

Print recipe

Servings: 6-8 muffins

Prep: 10 min

Cook: 23 min

Total: 33 min

5 from 2 reviews

A perfectly light and fluffy AIP muffin with the slightly sweet flavor of tigernut paired with juicy blueberries.

By: Stephanie @open_cookbook

Ingredients

• Dry Ingredients
• 3/4 cup tigernut flour
• 1/4 cup arrowroot powder
• 1/4 cup + 2 tbsp green banana flour
• 1 tsp baking soda
• 1/2 tsp salt
• 
  
• Wet Ingredients
• 1/2 cup full-fat coconut milk
• 1 tsp vanilla extract (optional)
• 1/4 cup maple syrup
• 4 tsp avocado oil
• 
  
• Gelatin Egg
• 1 tbsp unflavored gelatin
• 1 tbsp lukewarm water
• 2 tbsp hot water
• 2 tbsp apple cider vinegar
• 
  
• 2/3 cup blueberries (fresh or frozen)

Directions

• Step 1 Preheat the oven to 350°F. Line a muffin pan with 6-8 muffin liners and set aside.
• Step 2 In a small bowl, mix together the dry ingredients and set aside.
• Step 3 In a medium bowl, combine the wet ingredients.
• Step 4 Pour the dry ingredients into the bowl with the wet ingredients and mix well to fully combine.
• Step 5 Prepare the gelatin egg by pouring 1 tbsp lukewarm water into a small cup and sprinkling the gelatin on top. Combine the water and gelatin into a paste. Add 2 tbsp of hot water to the gelatin mixture and whisk vigorously until the gelatin is dissolved.
• Step 6 Fold the gelatin mixture and apple cider vinegar into the batter. Make sure to not overmix.
• Step 7 Gently fold in the blueberries into the batter and evenly distribute the batter into the muffin liners
• Step 8 Place the muffin pan into the oven. Bake for 20-25 minutes. Check around 20 minutes, testing with a toothpick.
• Step 9 Once done, remove from the oven and let cool for at least 15 minutes to set.

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 Blueberry Tigernut Muffins (AIP & low-FODMAP) appeared first on The Open Cookbook.

It is hard believe that these AIP and low-FODMAP Green Banana Flour Waffles are actually grain-free and vegan. The texture is so soft and incredible with just the right amount of sweetness from the banana and touch of maple syrup.

These green banana flour waffles are perfect for a weekend brunch or try storing a batch in the freezer for a quick weekday snack. I love topping these waffles with sliced tigernuts, maple syrup or a dollop of coconut yogurt.

Ingredients for Green Banana Flour Waffles:

• Banana
• Green Banana Flour
• Baking soda
• Sea salt
• Coconut oil
• Full-fat coconut milk
• Maple syrup
• Apple cider vinegar

RECOMMENDATIONS

• I used a Dash mini waffle maker and highly recommend giving it a try. I find that the mini size (4″ diameter) works much better for AIP waffles. For this recipe, I can’t speak from experience how the waffles will turn out in a full-size waffle maker. Please let me know if you give it a try!
• Try topping the waffles with sliced tigernuts, a little maple syrup, coconut yogurt and/or add some blueberries to the batter (so good!)
• Store the green banana waffles in an air-tight container. Keep in the fridge for up to 3-4 days or in the freezer for up to 3 months. I love to reheat the waffles in a toaster oven before enjoying.

LOOKING FOR OTHER EASY AIP BREAKFAST IDEAS?

• Blueberry Tigernut Muffins
• Banana Maple Tigernut Muffins
• Sweet Potato Turkey Patties
• Flourless Plantain Waffles

Green Banana Flour Waffles (AIP, Gluten-Free, low-FODMAP)

Print recipe

Servings: 4 mini waffles

Prep: 5 min

Cook: 20 min

Total: 25 min

5 from 1 review

These AIP and low-FODMAP waffles are perfect for a weekend brunch or try storing a batch in the freezer for a quick weekday snack.

By: Stephanie @open_cookbook

Ingredients

• 1 medium banana, mashed
• 1/2 cup green banana flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 2 tbsp coconut oil, melted
• 1/4 cup full-fat coconut milk
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• Coconut oil (for oiling the waffle maker)

Directions

• Step 1 Heat up the mini waffle maker.
• Step 2 On a small plate, peel and mash banana until fairly smooth.
• Step 3 In a medium bowl, mix together the green banana flour, baking soda, and sea salt. Add in the mashed banana and mix until fully combined.
• Step 4 Add in the coconut oil, coconut milk, maple syrup, and apple cider vinegar. Fully mix together the ingredients and until the green banana flour soaks up the liquid. The texture should be fairly smooth with a pudding-like consistency. If the texture is too watery, add in a little green banana flour until the right consistency is achieved.
• Step 5 Once the mini waffle maker is fully heated, lightly grease with coconut oil. Add roughly 2 tbsp of batter into the waffle maker. Close and let cook for 5 minutes.
• Step 6 Open the waffle maker and gently remove the waffle with a spatula or fork. Place the waffle on a plate or cooling rack.
• Step 7 Repeat steps until batter is finished, lightly oiling the waffle maker between each waffle. This recipe should make roughly 4 waffles.
• Step 8 Enjoy the waffles right away while they are still warm. Or, store them in an air-tight container in the fridge/freezer, heating them up in a toaster oven before serving.

The post Green Banana Flour Waffles (AIP & low-FODMAP) appeared first on The Open Cookbook.

Waffles without flour or eggs?! This plantain waffle recipe is so fun and easy to make. The batter is a simple blend of plantains and full-fat coconut milk and doesn’t require any fancy alternative flours.

It is a very budget-friendly breakfast or snack and pairs wells with a breakfast hash or bowl of soup.

Only 5 Ingredients for Flourless Plantain Waffles:

• Green and yellow plantains
• Full-fat coconut milk
• Baking soda
• Apple cider vinegar
• Sea salt

RECOMMENDATIONS

• I recommend using one green plantain and one yellow plantain. This will provide a perfect amount of sweetness to the waffles.
• I used a Dash mini waffle maker and highly recommend giving it a try. I find that the mini size (4″ diameter) works much better for AIP waffles. For this recipe, I can’t speak from experience how the waffles will turn out in a full-size waffle maker. Please let me know if you give it a try!
• Store the waffles in an air-tight container. Keep in the fridge for up to 3-4 days or in the freezer for up to 3 months. I love to reheat the waffles in a toaster oven before enjoying.

Flourless Plantain Waffles (AIP & Vegan)

Print recipe

Servings: 6 mini waffles

Prep: 5 min

Cook: 30 min

Total: 35 min

This recipe has no ratings just yet.

These AIP waffles are a simple blend of plantains and full-fat coconut milk.

By: Stephanie @open_cookbook

Ingredients

• 1 green plantain, peeled and chopped
• 1 yellow plantain, peeled and chopped
• 4 tbsp full-fat coconut milk
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1 tbsp apple cider vinegar
• Coconut oil (for oiling the waffle maker)

Directions

• Step 1 Heat up the mini waffle maker.
• Step 2 Peel and chop the green and yellow plantains into 1 inch slices.
• Step 3 In a high-speed blender, add the plantains and full-fat coconut milk. Blend until smooth.
• Step 4 Add the baking soda, sea salt, and apple cider vinegar into the blender. Blend the ingredients until well-combined and smooth.
• Step 5 Once the mini waffle maker is fully heated, lightly grease with coconut oil. Add roughly 2 tbsp of batter into the waffle maker. Close and let cook for 5 minutes.
• Step 6 Open the waffle maker and gently remove the waffle with a spatula or fork. Place waffle on a plate or cooling rack.
• Step 7 Repeat steps until batter is finished, lightly oiling the waffle maker between each waffle. This recipe should make roughly 6 waffles.
• Step 8 Enjoy the waffles right away while they are still warm. Or, store them in an air-tight container in the fridge/freezer, heating them up in a toaster oven before serving.

The post Flourless Plantain Waffles (AIP & Vegan) appeared first on The Open Cookbook.

If you love basil, this gluten-free, vegan, and AIP pesto flatbread is calling your name.

The flatbread is yeast-free and infused with an allergy-friendly pesto in the dough, topped with a little flaky salt to tie it all together. It is perfect as a side to a bowl of soup or it can even be used as a pizza crust. The coconut yogurt is a secret ingredient, providing a light and soft quality to the flatbread.

Ingredients for Gluten-Free Pesto Flatbread:

• Basil
• Extra-Virgin Olive Oil
• Cassava Flour
• Arrowroot Powder
• Tigernut Flour
• Baking Soda
• Palm Shortening
• Coconut Yogurt (no gums – see recommendations below)
• Apple Cider Vinegar

RECOMMENDATIONS

• For the coconut yogurt, be sure to use a brand without any additives like guar gum. My personal favorites are Cocojune and Anita’s.
• Store the flatbread in an air-tight container. If not topped with additional pesto, the flatbread can be kept on the counter for 2-3 days. Otherwise, store in the fridge for up to 5 days or in the freezer for up to 3 months. I love to reheat the flatbread in a toaster oven before enjoying.

Gluten-Free Pesto Flatbread (AIP & Yeast-Free)

Print recipe

Servings: 4-5

Prep: 15 min

Cook: 25 min

Total: 40 min

This recipe has no ratings just yet.

This AIP, yeast-free and allergy-friendly pesto flatbread is perfect with a bowl of soup or can be used as a pizza crust.

By: Stephanie @open_cookbook

Ingredients

• Flatbread:
• 3/4 cup cassava
• 1/2 cup arrowroot
• 1/2 cup tigernut
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/4 cup palm shortening, melted
• 1/2 cup warm water
• 4 oz coconut yogurt (see recommendations)
• 1/4 cup and 1 tbsp pesto (see pesto below)
• 1 tbsp apple cider vinegar
• Maldon salt flakes (optional)
• 
  
• Pesto:
• 3 cups basil
• 1/2 cup extra-virgin olive oil
• 1/2 tsp sea salt

Directions

• Step 1 Preheat the oven to 375°F. Line a baking sheet with parchment paper.
• Step 2 Set aside the coconut yogurt on the counter to warm up a bit before adding to the dough.
• Step 3 Feel free to use your own favorite pesto recipe or follow the next step.
• Step 4 If making the simple basil sauce included here, add basil, extra-virgin olive oil, and sea salt to a blender. Blend ingredients until smooth.
• Step 5 In a medium bowl, mix together the cassava, arrowroot, tigernut, baking soda, and sea salt.
• Step 6 Add the melted palm shortening and warm water to the dry ingredients and mix until well-combined.
• Step 7 Add the coconut yogurt and pesto to the mixture, stirring until well-combined.
• Step 8 As the last step, add in the apple cider vinegar and fold into the batter mixture. The texture should be similar to a thick pancake batter.
• Step 9 Gently pour the batter onto the baking sheet with parchment paper, forming into whatever shape you prefer (round, oblong) with a spatula. Spread the batter until you reach a thickness of 1/4″ inch. Lightly sprinkle with Maldon salt flakes if desired.
• Step 10 Place the baking sheet into the oven and bake for 25 minutes. Remove from the oven and let cool for 15-20 minutes before enjoying. Top with extra pesto if desired.

The post Gluten-Free Pesto Flatbread (AIP & Yeast-Free) appeared first on The Open Cookbook.

These Green Banana Collagen Protein Bites are an easy no-bake snack with a perfect blend of fiber, healthy fat, and collagen protein. They are AIP, paleo, low-FODMAP, and allergy-friendly — great for when you are on-the-go and want a well-balanced snack.

Ingredients for Green Banana Collagen Bites:

• Green banana flour
• Unsweetened coconut flakes
• Collagen peptides
• Full-fat coconut milk
• Coconut oil
• Maple syrup
• Sea salt
• Mix-in ideas: carob chips, dried cranberries, dairy-free chocolate chips

RECOMMENDATIONS

• For the collagen peptides, I used Sports Research Store: Collagen Peptides Powder. Feel free to use whatever brand you prefer.
• Store the collagen protein bites in an air-tight sealed container in the fridge or freezer. They can be stored in the fridge for 5-6 days or in the freezer for 3 months. Be sure to defrost the bites before enjoying.

No-Bake Green Banana Collagen Protein Bites (AIP/Paleo)

Print recipe

Servings: 6-7 balls

Prep: 5 min

Total: 35 min

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These Green Banana Collagen Protein Bites are an easy no-bake snack with a perfect blend of fiber, healthy fat, and collagen protein.

By: Stephanie @open_cookbook

Ingredients

• 3/4 cup green banana flour
• 1/2 cup unsweetened shredded coconut flakes
• 4 scoops (1/4 cup) collagen peptides
• 4 tbsp full-fat coconut milk
• 1 tbsp coconut oil
• 2 tsp maple syrup
• 1/2 tsp sea salt
• 
  
• Mix-In Ideas:
• 1/3 cup carob chips, dried cranberries, dairy-free chocolate chips

Directions

• Step 1 Place all ingredients (except for mix-in) into a food processor and blend until well-combined.
• Step 2 Remove ingredients from the food processor and place into a medium bowl. Add in your preferred mix-in ingredient and combine well.
• Step 3 Shape into 6-7 balls (roughly 1 tablespoon). Dust with additional shredded coconut flakes if desired.
• Step 4 Place the bites into a freezer-safe sealable container and keep in the freezer for about 30 minutes. Once the bites are set, enjoy.
• Step 5 Store the bites in the freezer or fridge. They should last a couple of weeks in the fridge and a few months in the freezer. If stored in the freezer, defrost before enjoying.

The post No-Bake Green Banana Collagen Protein Bites (AIP/Paleo) appeared first on The Open Cookbook.