AIP (modify) Archives | The Open Cookbook

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

Stephanie — Fri, 17 Jun 2022 19:14:39 +0000

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:

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.

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

Vegan Coconut Banana Macaroons (Sugar-Free, Gluten-Free)

Stephanie — Wed, 15 Dec 2021 16:36:15 +0000

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
Pascha, Organic Chocolate Chips 100% Cacao Unsweetened, 8.8 Ounce" target="_blank" rel="noreferrer noopener">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 Pascha, Organic Chocolate Chips 100% Cacao Unsweetened, 8.8 Ounce" target="_blank" rel="noreferrer noopener">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:

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

Paleo Tortilla Soup (Whole30, Top 8 Free)

Stephanie — Sun, 23 May 2021 20:42:00 +0000

This refreshing Whole30 and Paleo Tortilla Soup is a vegetable-loaded meal that is perfect year-round. It is free from all nightshades, beans, dairy, and corn but still has a delicious flavor reminiscent of tortilla soup, topped with crispy plantain tortilla strips, sliced avocado, and a dairy-free coconut crema.

While growing up in Texas, tortilla soup was one of my absolute favorite meals. I will never forget the first time I enjoyed my first bowl and begged my parents to take me to the grocery store to pick up a can of tortilla soup the next day. I was seriously hooked!

Ingredients for Paleo Tortilla Soup:

Carrots
Celery
Zucchini
Summer squash
Butternut squash puree
Scallions
Parsley
Turmeric
Shredded Turkey or Chicken
Plantain tortillas (see recommendations below)
Chicken Broth
Sea Salt
Extra-virgin olive oil
Coconut yogurt
Lime juice (optional for garnish)

RECOMMENDATIONS

I highly recommend Positively Plantain tortillas for this soup recipe and any other paleo tortilla needs. They are the absolute best vegan, paleo, and allergy-friendly tortillas that are free form gluten, corn, nuts, and soy. **Be sure to use the code OPENCOOKBOOK for 15% off your next Positively Plantain order.**
For the shredded meat, feel free to use chicken or turkey, depending on your preference. I used shredded turkey and prepped it ahead of time by roasting it and shredding it once cooked.
To make the coconut crema, use a coconut yogurt that has a thick texture in order to get the right consistency and flavor. My favorites are Anita’s or Cocojune.
For the pureed butternut squash, feel free to prepare it yourself, just make sure it has a smooth texture. Or, I recommend purchasing canned butternut squash puree. This saves a lot of time — the brand I recommend is Farmers Market Foods. If you buy canned butternut squash, make sure it doesn’t include any additives.
Store the tortilla soup (without toppings and garnish) in an air-tight container in the fridge for 3-5 days. Top with avocado, coconut crema, and crispy plantain tortilla strips right before eating. The soup also keeps well in the freezer for up to 3 months.

LOOKING FOR MORE WARM & COMFORTING MEALS?

Paleo Tortilla Soup (Whole30 & Top 8 Free)

Print recipe

Servings: 4-5

Prep: 15 min

Cook: 60 min

Total: 75 min

This recipe has no ratings just yet.

This refreshing allergy-friendly Paleo Tortilla Soup is a vegetable-loaded soup that is perfect year-round.

By: Stephanie @open_cookbook

Ingredients

1-2 tbsp extra-virgin olive oil
1 bunch scallions, thinly sliced
1 1/2 cups carrots, diced
3 celery stalks, thinly sliced
1 1/2 cups zucchini, quartered and sliced
1 1/2 cups summer squash, quartered and sliced
1/2 tsp turmeric
1/2 tsp sea salt
4 cups chicken broth
1 1/2 cup butternut squash, pureed
2 cups shredded turkey or chicken (pre-cooked)
2 tbsp fresh parsley, chopped
Plantain tortilla, baked and sliced
Avocado, sliced for topping
Squeeze of lime (optional)
Parsley or cilantro, fresh and chopped for topping (optional)
Coconut Crema
2 tbsp coconut yogurt (see recommendations)
2-3 tsp filtered water
Pinch of sea salt

Directions

Step 1 Heat the extra-virgin olive oil in a large stock pot on medium heat. Once hot, add the sliced scallions and stir for a few minutes. Add the carrots and celery and saute for about 10 minutes.
Step 2 Add the zucchini and summer squash and mix until fully combined. Add the turmeric and sea salt and stir ingredients together. Saute for 10-12 minutes.
Step 3 Add in the broth, butternut squash puree, and shredded turkey or chicken. Let simmer for 30-35 minutes.
Step 4 While the soup is simmering, heat up a plantain tortilla in a toaster oven or regular oven for roughly 10 minutes at 350°F. Check the tortilla every few minutes to ensure it doesn’t burn. Bake the tortilla until it is nice and crispy. Once the tortilla is ready, remove from the oven and let cool. When safe to touch, slice into 1/4 to 1/2 inch strips.
Step 5 In a small cup or bowl, prepare the coconut crema. Add the coconut yogurt and filtered water to the cup or bowl and stir until well combined. Adjust the water accordingly to the desired texture. Add a pinch of salt to taste.
Step 6 To the stock pot, add the chopped parsley, stir to combine. Let simmer for another 5 minutes.
Step 7 Serve the soup hot, topped with the plantain tortilla strips, coconut crema, sliced avocado, and fresh parsley or cilantro. Add a squeeze of fresh lemon juice if desired.

The post Paleo Tortilla Soup (Whole30, Top 8 Free) appeared first on The Open Cookbook.

Green Banana Flour Chocolate Chip Cookies (Gluten-Free & Top 8 Free)

Stephanie — Tue, 09 Mar 2021 19:12:16 +0000

These gluten-free and grain-free Green Banana Flour Chocolate Chip Cookies have the most amazing cake-like texture while being completely allergy-friendly. The texture of green banana flour is so soft and versatile, making it absolutely perfect for AIP/Paleo and allergy-friendly baking. If you love soft cookies, this is the cookie for you!

Fun summer tip: these cookies are perfect for ice cream sandwiches – yum.

What exactly is green banana flour?

An excellent source of essential minerals such as magnesium and zinc, green banana flour is also high in both soluble and insoluble fiber, including resistant starch. It has a fairly neutral flavor and with its incredibly soft and smooth texture, it is perfect for making cookies, muffins, and pancakes. The flour can also be consumed raw, making it a tasty addition to smoothies for added fiber.

Ingredients for Green Banana Flour Chocolate Chip Cookies:

Green banana flour
Cassava flour
Baking soda
Unflavored gelatin
Maple syrup & coconut sugar
Coconut oil
Full-fat coconut milk
Sea salt
Dairy-free chocolate chips or carob chips (AIP elimination phase)

RECOMMENDATIONS

If you are following the initial elimination phase of the AIP diet, you can use carob chips instead of vegan chocolate chips.
Before baking, gently press the balls of cookie dough down a bit since the cookies don’t spread very much.
I love sprinkling a little bit of Maldon salt flakes on the cookies before baking, but this step is optional.
Store the cookies in an air-tight container for up to 3 days on the counter or in the fridge up to 5 days. These cookies also freeze well just defrost or warm up a bit in a microwave.

LOOKING FOR OTHER ALLERGY-FRIENDLY TREATS?

Green Banana Flour Chocolate Chip Cookies (GF & Top 8 Free)

Print recipe

Servings: 10-11 cookies

Prep: 10 min

Cook: 11 min

Total: 21 min

5 from 2 reviews

These gluten-free and grain-free Green Banana Flour Chocolate Chip Cookies have the most amazing cake-like texture while being completely allergy-friendly. Diet Type: SFED, Paleo, AIP (modify)

By: Stephanie @open_cookbook

Ingredients

Dry
1 cup green banana flour
1/4 cup cassava flour
1 tsp baking soda
1 tbsp unflavored gelatin
1/2 tsp salt
Wet
1/4 cup maple syrup
1 tbsp coconut sugar
1 tbsp vanilla extract
1/2 cup coconut oil
1/4 cup full-fat coconut milk
1/2 cup dairy-free chocolate chips or carob chips (AIP)
Maldon salt flakes (optional)

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 dry ingredients and set aside.
Step 3 In a separate medium-sized mixing bowl, mix the maple syrup, coconut sugar, and vanilla 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 in the dry ingredients to the wet ingredients. Once combined, gradually stir in the coconut milk until fully combined.
Step 5 Fold in the chocolate or carob chips.
Step 6 Form the cookies into a ball (roughly 1 inch) and gently flatten onto the baking sheet. Sprinkle lightly with Maldon salt flakes if desired.
Step 7 Bake for roughly 11 minutes and let cool before serving. The cookies will be very soft at first but they will become firmer as they cool and the gelatin sets. Wait roughly 15 minutes to transfer the cookies to a cooling rack.

The post Green Banana Flour Chocolate Chip Cookies (Gluten-Free & Top 8 Free) appeared first on The Open Cookbook.

Paleo Double Chocolate Banana Muffins (Top 8 Free, Cassava-Free & Coconut-Free)

Stephanie — Tue, 05 Jan 2021 21:11:35 +0000

These light and fluffy Paleo Double Chocolate Banana Muffins are one of my new favorite treats to enjoy when I have a craving for chocolate (pretty much all the time!). Naturally sweetened with a ripe banana and a touch of maple syrup, these muffins are the perfect amount of sweetness without any refined sugar.

Not only are the muffins free from the Top 8 food-allergens, but they are free from cassava and coconut as well — perfect if you have a sensitivity or allergy to these two ingredients, commonly found in a lot of AIP, Paleo, and gluten-free baking.

What ingredients do I need? (AIP & vegan options included)

Tigernut flour
Arrowroot powder
Cocoa powder or carob powder (AIP elimination phase)
Baking soda
Vanilla extract
Ripe banana
Maple syrup
Avocado oil
Apple cider vinegar
Gelatin egg or chia seed egg (vegan option)
Dairy-free dark chocolate chips or carob chips (AIP elimination phase)

RECOMMENDATIONS

This recipe can make between 6 to 8 muffins, depending on your preference. If you want nice café-style tops to the muffins, divide the batter between 6 standard-size muffin tins.
The muffins can be made AIP by swapping the cocoa powder for carob powder and the chocolate chips for carob chips. Or, the carob chips can be eliminated from the recipe if preferred.
Also, the muffins can easily be made vegan by swapping the gelatin egg for a chia egg.
Store the muffins in an air-tight sealed container. These can be left on the counter for a couple of days or in the fridge for 4-5 days. Reheat before serving if stored in the fridge.

Paleo Double Chocolate Banana Muffins (Top 8 Free, Cassava-Free & Coconut-Free)

Print recipe

Servings: 6 muffins

Prep: 10 min

Cook: 22 min

Total: 32 min

5 from 2 reviews

These light and fluffy Paleo Double Chocolate Banana Muffins are naturally sweetened with a ripe banana and a touch of maple syrup, keeping them not too sweet and free from refined-sugar. Diet Type: SFED, Paleo, Vegan, AIP (modified)

By: Stephanie @open_cookbook

Ingredients

Dry Ingredients
1 cup tigernut flour
1/2 cup arrowroot powder
1/3 cup cocoa powder or carob powder
1 tsp baking soda
1/2 tsp salt
Wet Ingredients
1 ripe banana, roughly 1/2 cup, mashed
1/4 cup maple syrup
1/2 cup avocado oil
1 tsp vanilla extract
2 tbsp apple cider vinegar
Gelatin Egg
1 tbsp unflavored gelatin
1 tbsp lukewarm water
2 tbsp hot water
Or
Chia Seed Egg
1 tbsp white chia seeds
3 tbsp water
Mix-Ins (Optional)
1/2 cup dairy-free dark chocolate chips or carob chips

Directions

Step 1 Preheat the oven to 350°F. Line a muffin pan with 6 muffin liners and set aside.
Step 2 If making the muffins with a chia seed egg, prepare this now, otherwise skip to step #3. For the chia seed egg, add 1 tbsp of chia seeds with 3 tbsp of water into a small cup or bowl. Mix ingredients and let it sit for at least 5 minutes.
Step 3 In a small bowl, mix together the dry ingredients until well combined.
Step 4 In a medium bowl, mash the banana and combine with the maple syrup, avocado oil, and vanilla extract.
Step 5 Pour the dry ingredients into the bowl with the wet ingredients and mix well to fully combine. Fold in the dark chocolate chips (optional).
Step 6 If you are using a gelatin egg, prepare this now. Make 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 and frothy.
Step 7 Fold the gelatin egg or chia seed egg into the mixture and add the apple cider vinegar as the last step. Make sure to not overmix.
Step 8 Evenly distribute the batter into the muffin liners. Top each muffin with additional chocolate chips if desired.
Step 9 Place the muffin pan into the oven. Bake for 20-23 minutes. Check around 20 minutes, testing with a toothpick.
Step 10 Once done, remove from the oven and let cool for at least 15 minutes to set.

The post Paleo Double Chocolate Banana Muffins (Top 8 Free, Cassava-Free & Coconut-Free) appeared first on The Open Cookbook.

Paleo “Oatmeal” Chocolate Chip Cookies (Top 8 Free & Coconut-Free)

Stephanie — Thu, 17 Dec 2020 21:55:29 +0000

I’ve always loved oatmeal chocolate chip cookies and wanted to recreate a childhood favorite (without the oats!).

These soft, chewy, and grain-free “Oatmeal” Chocolate Chip Cookies are made with a mixture of cassava flour and tigernut flour, while the sliced tigernuts recreate the “oatmeal” texture. Not only are the cookies free of the Top 8 food-allergens, but they are also coconut-free, low-FODMAP, and Paleo.

Of course, the cookies wouldn’t be complete without mini chocolate chips, but if you are following the elimination phase of the AIP diet, these can be easily swapped for carob chips.

What exactly is a tigernut and why do I use it in my recipes?

Despite the name, tigernut is not a nut. It is actually a tuber that grows on one of the only edible sedges, Cyperus esculentus (Yellow Nut Grass).
Tigernuts are very rich in prebiotic fiber, a resistant starch, making them great for gut health by stimulating the growth of good gut bacteria. Plus, they are an excellent source of magnesium, calcium, and other minerals.
I love using tigernuts because they have a slightly sweet and “nutty” flavor — totally perfect for baking and they make a perfect “oatmeal” replacement.

RECOMMENDATIONS

If you are following the initial elimination phase of the AIP diet, you can swap the dairy-free chocolate chips for carob chips.
Due to the sliced tigernuts, the cookies are easier to form by making 1 inch balls by hand vs. using a cookie scoop.
Gently press the balls of cookie dough down a bit before baking since the cookies don’t spread very much.
I love sprinkling a little bit of Maldon salt flakes on the cookies, but this step is optional.

Paleo 'Oatmeal' Chocolate Chip Cookies

Print recipe

Servings: 10-11 cookies

Prep: 10 min

Cook: 10 min

Total: 20 min

5 from 1 review

These soft and chewy ‘Oatmeal’ Chocolate Chip Cookies are a grain-free recreation of the classic oatmeal cookie without the oats. Diet Type: SFED, Paleo, AIP (modified), Coconut-Free

By: Stephanie @open_cookbook

Ingredients

Dry
1/2 cup cassava flour
1/4 cup tigernut flour
1/2 cup sliced tigernuts
1 tbsp unflavored gelatin
1/2 tsp baking soda
1/2 tsp salt
Wet
1/4 cup maple syrup
1/4 cup maple sugar (or coconut sugar)
1 tbsp vanilla extract
1/2 cup extra-virgin olive oil
Mixings
1/3 cup dairy-free mini chocolate chips (I recommend the Enjoy Life brand)
Maldon salt flakes for sprinkling on top (optional)

Directions

Step 1 Preheat the oven to 350°F. Set aside a baking sheet and line with parchment paper.
Step 2 In a small mixing bowl, fully mix the dry ingredients and set aside.
Step 3 In a separate medium-sized mixing bowl, mix the maple syrup, maple sugar, and vanilla together. Let sit for a couple of minutes to dissolve.
Step 4 Add the olive oil to the wet mixture and mix well.
Step 5 Gradually add the dry ingredients to the wet ingredients and stir until fully combined.
Step 6 Fold in the chocolate or carob chips.
Step 7 Form the cookies into a ball (roughly 1 inch) and gently flatten onto the baking sheet. Sprinkle lightly with Maldon salt flakes if desired.
Step 8 Bake for roughly 10 minutes and let cool before serving. The gelatin will set as the cookies cool so wait to transfer the cookies to a cooling rack until they are firmer.

The post Paleo “Oatmeal” Chocolate Chip Cookies (Top 8 Free & Coconut-Free) appeared first on The Open Cookbook.

Chocolate Coconut Cream Pie (Top 8 Free)

Stephanie — Sun, 22 Nov 2020 19:41:20 +0000

In loving memory of my grandmother.

My grandmother loved to bake. She had a true passion for baking pie — apple pie, cherry pie, pumpkin pie. Whenever my parents and I visited my grandparents in Kansas, pie was always ready for dessert, typically served with a heaping scoop of vanilla ice cream.

When I was growing up, my grandmother always wanted to teach me how to bake, though at the time I honestly didn’t have much interest. However, I do remember her teaching me how to bake a pie from scratch, finding the transformation of ingredients almost magical. Always intimated, I never tried baking a pie from scratch as an adult. But now that I am more familiar with grain-free baking, I decided it was time to finally give it a try. Somehow, on my first attempt this pie came together, almost like magic.

Allergy-friendly and paleo, this Chocolate Coconut Cream Pie has a rich and indulgent filling, balanced with a light “graham-cracker” crust made with tigernut flour and arrowroot powder. Not only is this pie made creamy with full-fat coconut milk, but it is grain-free, refined sugar-free, and Top 8 allergen-free.

If following the initial elimination phase of the AIP diet, replace the cocoa powder with carob powder and sprinkle with carob chips if desired.

If you have successfully reintroduced cocoa into your diet, no swaps are necessary.

RECOMMENDATIONS

If following the AIP elimination phase, you can swap out the cocoa powder for carob powder.
The pie should be chilled for at least 4 hours before serving.
If there are leftovers, store the pie in the fridge. The pie can be loosely covered with aluminum foil for up to 4-5 days. Before serving directly from the fridge, let pie sit for 10 minutes before serving.

Chocolate Coconut Cream Pie (Top 8 Free)

Print recipe

Servings: 9-inch pie

Prep: 20 min

Cook: 30 min

Total: 50 min

This recipe has no ratings just yet.

This Chocolate Coconut Cream Pie has a rich and indulgent filling, balanced with a light “graham-cracker” crust made. Diet Type: SFED, Paleo, AIP (modified)

By: Stephanie @open_cookbook

Ingredients

Crust Ingredients
1/2 cup tigernut flour
1 cup arrowroot powder
1 tbsp coconut sugar
1/2 tsp salt
3/4 cup coconut oil, cold
1/4 cup water, cold
Filling Ingredients
1 can (13.5 oz) full-fat coconut milk
1 tbsp unflavored gelatin
3/4 cup cocoa powder
1/2 cup pureed sweet potato
1/4 cup maple syrup
1 tsp vanilla extract (optional)

Directions

Step 1 For preparation of the crust dough, it is important the water and coconut oil is cold. Place the water in the fridge to chill and the coconut oil in the freezer for about 20 minutes.
Step 2 Preheat the oven to 350°F. Set aside a 9-inch pie dish.
Step 3 To make the crust, mix together the tigernut flour, arrowroot powder, coconut sugar, and salt in a medium bowl.
Step 4 Once the water and coconut oil are chilled, remove from the fridge and freezer. Cut in the chilled coconut oil into the dry crust mixture, using a knife or our fingers until you have pea-sized pieces. Gradually add the cold water, mixing gently with your hands. The final texture should feel like dough and not sticky. If the dough feels too tacky, gradually add a bit more arrowroot powder until the desired texture is achieved.
Step 5 Place the ball of dough into the pie pan. Using your fingers, press the dough, spreading the dough evenly across the bottom and sides of the pan. Poke holes into the base and sides of the crust to prevent bubbling while baking.
Step 6 Place the crust into the oven for roughly 25-30 minutes. Check the pie crust at 20 minutes and keep baking until the crust is slightly golden brown. Remove from the oven and let cool.
Step 7 While the pie crust is cooling, prepare the pie filling.
Step 8 In a medium saucepan, pour the full-fat coconut milk. Sprinkle the gelatin over the coconut milk and let rest for 5 minutes to bloom. After 5 minutes, heat the pan to a low-medium heat and whisk the gelatin and coconut milk until fully dissolved and remove from heat.
Step 9 In a separate bowl, mix together the cocoa powder, pureed sweet potato, maple syrup, and vanilla extract. Add this mixture to the coconut milk and gelatin mixture on the stovetop. On a low heat, start mixing the ingredients until fully combined and smooth.
Step 10 Remove filling mixture from heat and carefully pour the cocoa mixture into the pie crust. Gently transfer the pie to the fridge.
Step 11 Refrigerate the pie for at least 4 hours before serving. Once the pie filling has set and is firm, top with cacao nibs or carob chips for extra crunch and decoration.
Step 12 Before serving directly from the fridge, let pie sit for 10 minutes before serving.

The post Chocolate Coconut Cream Pie (Top 8 Free) appeared first on The Open Cookbook.

Sweet Potato & Chocolate Chip Blondies (Paleo & Top 8 Free)

Stephanie — Thu, 12 Nov 2020 22:12:37 +0000

These Sweet Potato & Chocolate Chip Blondies are the perfect allergy-friendly fall dessert — a treat that will satisfy everyone’s cravings.

Made with a mixture of coconut flour, cassava flour, and arrowroot powder, these blondies have a soft brownie-like texture with a richness provided by the pureed sweet potato. Plus, the dairy-free chocolate chips complement the sweet potato flavor perfectly.

If you are following the AIP diet elimination phase, the dairy-free chocolate chips can be easily swapped for carob chips.

My favorite dairy-free chocolate chips are the dark chocolate morsels from Enjoy Life.

RECOMMENDATIONS

To reduce the amount of time to make the recipe, I used a no-sugar added sweet potato puree in a can from Farmers Market Foods. But of course pureeing sweet potato from scratch will work just as well.
I have not tested this recipe with a chia or flax egg as a vegan option, but I expect this will taste great.
Store the blondies in an air-tight sealed container. These can be left on the counter for a couple of days or in the fridge for 4-5 days. The blondies can be stored in the freezer for up to 3 months. Reheat before serving.

Sweet Potato & Chocolate Chip Blondies

Print recipe

Servings: 9-12 bars

Prep: 15 min

Cook: 30 min

Total: 45 min

This recipe has no ratings just yet.

These Sweet Potato & Chocolate Chip Blondies are the perfect allergy-friendly fall dessert — a treat that will satisfy everyone’s cravings. Diet Type: SFED, Paleo, AIP (modified)

By: Stephanie @open_cookbook

Ingredients

Dry Ingredients
1/2 cup coconut flour
1/2 cup arrowroot powder
1/4 cup cassava flour
1 tsp baking soda
1/2 tsp salt
Wet Ingredients
1 cup pureed sweet potato
1/4 cup palm shortening
1/4 cup maple syrup
1/2 cup coconut oil, melted
1 tsp vanilla extract
1 tbsp apple cider vinegar
Gelatin Egg
1 tbsp unflavored gelatin
1 tbsp lukewarm water
2 tbsp hot water
1/3 cup dairy-free dark chocolate chips

Directions

Step 1 Preheat the oven to 400°F. Set aside an 8×8 or 9×9 square non-stick baking dish. Heat up water for the gelatin egg.
Step 2 In a medium bowl, mix together the dry ingredients and set aside.
Step 3 Add the sweet potato puree and palm shortening into a food processor or blender. Blend until the ingredients are well combined.
Step 4 In a large bowl, mix together the sweet potato puree / palm shortening mixture with the maple syrup, coconut oil, and vanilla extract.
Step 5 Gradually add the dry ingredients into the wet ingredients and combine well.
Step 6 Make 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 7 Fold the gelatin egg and apple cider vinegar into the mixture. Make sure to not overmix.
Step 8 Gently fold in the chocolate chips into the mixture.
Step 9 Pour the mixture into the square non-stick baking dish. Use a spatula to spread the mixture evenly throughout the dish.
Step 10 Place the baking dish into the oven. Bake for 30-35 minutes. Check around 25 minutes, testing with a toothpick.
Step 11 Once done, remove from the oven and let cool for at least 15 minutes to set.

The post Sweet Potato & Chocolate Chip Blondies (Paleo & Top 8 Free) appeared first on The Open Cookbook.

Top 8 Free Chocolate Chip Cookies

Stephanie — Fri, 25 Sep 2020 21:19:00 +0000

Who doesn’t love chocolate chip cookies? I am always on the look-out for soft and chewy allergy-friendly chocolate chip cookies. When my husband tasted this recipe, he was very impressed — this means a lot coming from someone who doesn’t care for sweets!

This recipe is adapted from Otto’s Eggless Chocolate Chip Cookies but I have included tigernut flour and coconut manna / butter for a “nuttier” taste. It can easily be modified to be AIP by replacing the dairy-free chocolate chips with your preferred carob chips.

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 gut health.

RECOMMENDATIONS

Be sure to warm-up the coconut manna/butter right away. I like to place the glass jar in a small pot of hot water on the stove.
If you don’t have any coconut manna/butter, you can use a total of 1/2 cup of coconut oil instead. Also, note if using only coconut oil, the cookies tend to spread out more when baking.
My favorite chocolate chips are Enjoy Life Dark Chocolate Morsels — certified dairy-free, gluten-free, and Paleo friendly.

TOP 8 FREE CHOCOLATE CHIP COOKIES

Print recipe

Servings: 12-15 cookies

Prep: 15 min

Cook: 11 min

Total: 26 min

5 from 1 review

These soft and chewy allergy-friendly chocolate chip cookies have a a rich, nutty flavor while being gluten-free, dairy-free, egg-free, and nut-free. It can easily be modified to be AIP by replacing the dairy-free chocolate chips with your preferred carob chips. Diet Type: SFED, Paleo // AIP (modified)

By: Stephanie @open_cookbook

Ingredients

2 tbsp coconut manna
1/2 cup cassava flour
1/4 cup tigernut flour
1 tbsp unflavored gelatin
1/2 tsp baking soda
1/2 tsp salt
1/4 cup maple syrup
1/4 cup coconut sugar or maple sugar
1 tsp vanilla extract (optional)
3/8 cup coconut oil, melted
3/8 cup dairy-free chocolate chips or carob chips

Directions

Step 1 Preheat oven to 350°F.
Step 2 Start warming up the coconut manna/butter. This should take about 10 minutes.
Step 3 In a small mixing bowl, whisk together the cassava flour, tigernut flour, gelatin, baking soda, and salt, and set aside.
Step 4 In a separate medium-sized mixing bowl, mix the maple syrup, coconut or maple sugar, and vanilla together. Let sit for a couple of minutes to dissolve.
Step 5 Add the coconut manna and coconut oil to the maple syrup/coconut sugar/vanilla mixture and mix well.
Step 6 Add the dry ingredients to the wet ingredients and stir until it becomes a dough.
Step 7 Fold in the chocolate or carob chips.
Step 8 Line the baking sheet with parchment paper. Form the cookies (roughly tablespoon) into a ball and gently flatten onto the baking sheet.
Step 9 Bake for roughly 11 minutes and let cool before serving. The gelatin will set as the cookies cool so wait to transfer the cookies until they are firmer.

The post Top 8 Free Chocolate Chip Cookies appeared first on The Open Cookbook.