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.

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

A fun early summer dish, this warm Roasted Grape & Fennel Salad is fragrant and refreshing, balanced with a light balsamic vinaigrette. While I’ve never really been a “fruit on salad” person, these roasted grapes are such a nice touch – the roasting brings out a rich flavor to the grapes and complements the fennel perfectly.

So simple with just roasted fennel and red seedless grapes, sliced tigernuts, topped on arugula with a simple vinaigrette, this salad is ready to eat in thirty minutes. Feel free to add any leftover protein like shredded or grilled chicken for a balanced meal.

Ingredients for Warm Roasted Grape & Fennel Salad:

• Red seedless grapes
• Fennel
• Thyme
• Sea salt
• Olive oil
• Balsamic vinegar
• Maple syrup (optional)
• Arugula
• Leftover shredded or grilled chicken (optional)
• Sliced tigernuts (optional)

RECOMMENDATIONS

• Make sure you use grapes that are seedless (otherwise it won’t be very fun eating this salad!) You can also try this with black grapes instead of red grapes.
• If you using fresh thyme instead of dried, use 1 tbsp to match the flavor.
• Feel free to swap the arugula for your favorite different leafy green like spinach or baby kale.
• Best enjoyed fresh but can be stored in an airtight container in the fridge for up to two days.

Be sure to check out these other recipes:

• Simple Cucumber Beef Stir Fry
• Roasted Fennel & White Sweet Potatoes
• Pan Fried Zucchini & Basil

Warm Roasted Grape & Fennel Salad (AIP, Paleo)

Print recipe

Servings: 2-3

Prep: 10 min

Cook: 20 min

Total: 30 min

This recipe has no ratings just yet.

A fun early summer dish, this warm Roasted Grape & Fennel Salad is fragrant and refreshing, balanced with a light balsamic vinaigrette.

By: Stephanie @open_cookbook

Ingredients

• 1 1/2 cups red seedless grapes
• 2 medium fennel bulb, sliced
• 1 tsp dried thyme
• 1/2 tsp sea salt
• 1/4 cup extra virgin olive oil (plus for extra for tossing)
• 3-4 tbsp balsamic vinegar
• 1/2 tbsp maple syrup (optional)
• 4 cups arugula
• 2 tbsp sliced tigernuts (optional)
• Leftover shredded or grilled chicken

Directions

• Step 1 Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• Step 2 Clean grapes and set aside in a medium bowl. Core and cut the fennel into 1/4″ slices. Add fennel to the bowl with grapes and toss with olive oil, thyme, and salt. Place the baking sheet into the oven and bake for 15-20 minutes.
• Step 3 While the grapes and fennel are roasting, prepare the vinaigrette. In a small mason jar, add the olive oil, balsamic vinegar, maple syrup, and a pinch of salt. Close the lid tightly and shake vigorously to mix.
• Step 4 In a large bowl, add the arugula and top with roasted grapes and fennel, sliced tigernuts, chicken, and drizzle with the dressing (add as much as you like and save the rest).

The post Warm Roasted Grape & Fennel Salad (AIP, Paleo) appeared first on The Open Cookbook.

These AIP Loaded Mashed Sweet Potato Bites make a perfect side dish for a summer barbecue or an easy snack. Filled with shredded veggies and scallions, these sweet potato bites remind me of loaded baked potatoes without the dairy—definitely one of my favorites growing up! If you are missing sour cream, try dipping these sweet potato bites in coconut yogurt (I highly recommend Cocojune) to bring you right back to a fully-loaded baked potato AIP-style.

Ingredients for Loaded Mashed Sweet Potato Bites:

• Japanese sweet potatoes
• Carrots
• Zucchini
• Scallions
• Thyme
• Bacon (optional)
• Coconut flour
• Sea salt

RECOMMENDATIONS

• I have only tried using Japanese sweet potato for this recipe and recommend this variety of sweet potato since it is a bit drier in teture. If using orange sweet potato, the mixture will have more moisture and might be too wet. You you can try adding an additional tbsp of coconut flour to soak up the excess moisture.
• I recommend using wither a box grater, food processor, or a julienne peeler to shred/grate the carrots and zucchini.
• Coconut yogurt makes a great dipping sauce for these sweet potato bites—my favorite is Cocojune.
• After baking the sweet potato bites, let sit for at least 5-8 minutes before removing from the baking sheet to hold their shape.
• Store in an airtight container in the fridge for up to 5 days or freeze for up to 3-4 months.

Loaded Mashed Sweet Potato Bites (AIP, Paleo)

Print recipe

Servings: 15 bites

Prep: 25 min

Cook: 35 min

Total: 60 min

This recipe has no ratings just yet.

These AIP Loaded Mashed Sweet Potato Bites make a perfect side dish for a summer barbecue or an easy snack. Filled with shredded veggies and scallions, these sweet potato bites remind me of loaded baked potatoes without the dairy.

By: Stephanie @open_cookbook

Ingredients

• 3 to 3 1/2 cups mashed Japanese sweet potato (2 medium)
• 2/3 cup shredded carrots (1-2 small)
• 2/3 cup shredded zucchini (1 small)
• 2 bunches of scallions, thinly sliced
• 2 slices cooked bacon, chopped (optional)
• 1 tsp dried thyme
• 1/2 tsp sea salt
• 1 tbsp coconut flour

Directions

• Step 1 Peel and chop 2 medium-sized Japanese sweet potatoes into 2 inch chunks. Bring a large pot of water to a boil. Add sweet potatoes and boil until tender (15-20 minutes). Once the sweet potato is tender, remove from the pot and place into a large bowl. Using a fork, mash the sweet potato until fairly smooth without any chunks.
• Step 2 Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Step 3 Grate or shred the carrots and zucchini. Add to the bowl with mashed sweet potato and mix.
• Step 4 Add sliced scallions, bacon (optional), dried thyme, sea salt, and coconut flour. Stir all ingredients until fully combined.
• Step 5 Using your hands, form 2 inch balls (roughly 15 total) and form them into little patties.
• Step 6 Place into the oven and cook for 30 minutes (gently flipping them at 15 minutes). Broil for 3 minutes and remove from the oven.
• Step 7 Let sit for 5-8 minutes before removing from the baking sheet to let the bites fully set. Enjoy warm.

The post Loaded Mashed Sweet Potato Bites (AIP, Paleo) appeared first on The Open Cookbook.

This Asian-inspired Cucumber Dragon Salad is a simple and tasty side dish made a little fancy with a special cutting technique to get an “accordion” or “slinky” effect.

I’ve always loved Chinese Cucumber Salad and this allergy-friendly, AIP/Paleo, and low-FODMAP version is perfect if you are free-from sesame, soy, gluten, garlic, and nightshades which are normally found in a traditional recipe. Made with easy swaps like coconut aminos and apple cider vinegar, this cucumber salad is a refreshing vegetable side dish.

Easy Ingredients for Asian Cucumber Dragon Salad:

• Persian cucumbers
• Coarse sea salt
• Coconut aminos
• Apple cider vinegar
• Avocado oil
• Grated or finely-minced ginger (optional)
• Scallions for topping (optional)

Do I need to salt the cucumbers?

I highly recommend salting the cucumbers with a course sea salt after cutting them into “accordions.” The salting will help draw out excess moisture and keep the cucumber salad nice and crunchy. Salt the cucumbers with 1 tsp coarse sea salt and let sit for 20-30 minutes. Rinse the cucumbers in cold water and pat dry with a clean towel.

Video instructions – how to cut the cucumber:

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RECOMMENDATIONS

• Place one chopstick on either side of the cucumber to act as a safeguard. Make sure you don’t cut more than halfway through. Try to cut as evenly as possible (about 1/8″ wide). The first side of the cucumber is cut vertically and once that is complete, flip the cucumber over and cut on a bias. This will allow for the cucumber to fold open like an accordion.
• I recommend salting the cucumbers after cutting them. This will help draw out excess moisture and keep the cucumber salad crunchy.
• Store in an airtight container in the fridge for 3-4 days. Top with sliced scallions (optional).

Asian Cucumber Dragon Salad (AIP, Top 9 Free)

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Servings: 3

Prep: 40 min

Total: 40 min

This recipe has no ratings just yet.

This Asian-inspired Cucumber Dragon Salad is a simple and tasty side dish that is free from sesame, soy, gluten, garlic, and nightshades.

By: Stephanie @open_cookbook

Ingredients

• 5-6 Persian cucumbers
• 1 1/2 tsp coarse sea salt
• 2 tbsp coconut aminos
• 2 tsp apple cider vinegar
• 1 tbsp avocado oil
• 1 tsp grated or finely-minced ginger (optional)
• 1 scallion, finely chopped (optional)

Directions

• Step 1 On a cutting board, place one chopstick on either side of the cucumber to act as a safeguard (this helps to prevent your knife cutting all the way through the cucumber).
• Step 2 Cut vertical slits running across the cucumber (about 1/8″ thick). Make sure the slits don’t cut more than halfway through the cucumber. Once the cucumber is sliced on one side, flip it over to the opposite side. Now make slits cut on a bias along this side of the cucumber. This will create an accordion or slinky effect.
• Step 3 After all of the cucumbers have been cut, place them in a shallow bowl. Sprinkle 1 tsp coarse sea salt and let sit for 20-30 minutes.
• Step 4 While the cucumbers are sitting in sea salt, prepare the dressing. In a small bowl, mix together the coconut aminos, apple cider vinegar, and avocado oil. Add the ginger if desired.
• Step 5 After 20-30 minutes, rinse the cucumbers in cold water and pat dry with a clean towel.
• Step 6 Arrange the cucumbers onto a plate or shallow bowl. Gently pour the dressing over the cucumbers. Top with scallions (optional).

The post Asian Cucumber Dragon Salad (AIP, Top 9 Free) appeared first on The Open Cookbook.

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)

Print recipe

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.

Made with crushed plantain chips, these AIP Chicken Nuggets are crispy and juicy paired with a deliciously tangy Banana Ketchup dipping sauce.

A childhood favorite of mine, I couldn’t be more excited to share this recipe for gluten-free, egg-free, and nut-free chicken nuggets along with a dipping sauce that is reminiscent of honey mustard or a sweet and sour sauce but made with AIP ingredients. The combination really takes me back and is truly magical!

What is Banana Ketchup?

A classic Filipino condiment, banana ketchup (a simple mix of mashed bananas, vinegar, sugar, and spices) was invented in the 1930s by María Orosa, a food scientist, humanitarian, and war heroine in the Philippines. In 1942, banana ketchup was commercially produced due to a nationwide tomato shortage. Today, it is commonly used in the Philippines and it has become more well-known internationally due to the fast-food chain Jollibee.

This AIP and nightshade-free version of banana ketchup is inspired by the original as well as BonAippetit’s recipe. The flavor is nice and tangy, slightly sweet, with a pinch of cinnamon to tie the flavors together.

Ingredients for AIP Chicken Nuggets:

• Ground chicken (or ground turkey)
• Coconut aminos
• Sea salt
• Plantain chips
• Avocado oil

Ingredients for Tangy Banana Ketchup:

• Bananas
• Apple cider vinegar
• Coconut aminos
• Maple syrup (eliminate for Whole30)
• Turmeric
• Cinnamon
• Sea salt

RECOMMENDATIONS

• For the plantain chip breading, the brand I recommend is Inka but feel free to use the brand you enjoy or what you have on hand.
• If you prefer, you can swap the ground chicken for ground turkey – tastes just as good.
• I highly recommend trying out the AIP Banana Ketchup recipe included below as a nice tangy dipping sauce (reminds me of honey mustard or a sweet and sour sauce) but there are some other great AIP condiments you can try like AIP Ketchup or AIP Barbeque Sauce.
• Store the chicken nuggets in an air-tight container in the fridge for 3-5 days or freeze for up to 3 months.
• The banana ketchup keeps well for 3-5 days in the fridge or store in the freezer for up to 3 months.

OTHER GROUND MEAT RECIPES TO CHECK OUT:

• Sweet Potato Turkey Patties
• AIP Kale & Turkey Meatballs
• “Everything Goes” Skillet
• Parsnip & Kale Winter Soup
• Ground Bison & Vegetable Stew

AIP Chicken Nuggets with Banana Ketchup

Print recipe

Servings: 11 nuggets

Prep: 15 min

Cook: 35 min

Total: 40 min

5 from 1 review

Made with crushed plantain chips, these AIP Chicken Nuggets are crispy and juicy with a deliciously tangy Banana Ketchup dipping sauce.

By: Stephanie @open_cookbook

Ingredients

• Chicken Nugget Ingredients
• 1 lb ground chicken (or turkey)
• 2 tsp coconut amino
• 1/2 tsp sea salt
• 2/3 cup ground plantain chips (roughly 3 oz before grinding)
• 2 tbsp avocado oil (for frying)
• 
  
• Banana Ketchup Ingredients
• 2 medium bananas (ripe for sweeter flavor)
• 1/4 cup apple cider vinegar
• 1/4 cup filtered water
• 1 tbsp coconut aminos
• 1 tsp maple syrup (eliminate for W30)
• 1/4 tsp turmeric
• 1/8 tsp ground cinnamon
• 1/2 tsp sea salt

Directions

• Step 1 In a large bowl, add the ground chicken, coconut aminos, and sea salt. Mix ingredients well and let sit while making the plantain breading.
• Step 2 In a food processor, add roughly 3 ounces of crushed plantain chips. Using the grind feature, pulse the plantain chips until they form a panko-like texture. Once the plantain chips are ground up, pour onto a large plate.
• Step 3 Using your hands, form roughly 1 inch balls of ground chicken mixture and make them into a nugget shape, placing onto a clean plate. There should be roughly 11 nuggets.
• Step 4 Take each chicken nugget and dip into the ground plantains, coating evenly on all sides.
• Step 5 In a medium frying pan, heat up the avocado oil on medium-high and once it is hot, place 4-6 chicken nuggets onto the pan – be sure to not overcrowd since they will need to be flipped. Immediately turn down heat to medium.
• Step 6 Cook the chicken nuggets for 3-4 minutes on each side (use a thermometer to confirm internal temperature of 165° F). Repeat until all the nuggets have been fully-cooked and serve warm.
• Step 7 AIP Banana Ketchup Instructions
• Step 8 In a small saucepan on medium heat, place mashed bananas, apple cider vinegar, filtered water, coconut aminos, and maple syrup. Mix together ingredients. Add the turmeric, ground cinnamon, and sea salt and stir well.
• Step 9 Let simmer on low heat for 10-15 minutes until sauce is thickened and then remove from heat.
• Step 10 Using an immersion blender, blend mixture until smooth or once cool enough to handle, use a blender.

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The post AIP Chicken Nuggets with Banana Ketchup 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)

Print recipe

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.

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!

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

Full of flavor, this Daikon Noodle & Meatball Soup is a grain-free AIP and Whole30 Asian-inspired noodle soup. Paired with a light broth and scallion meatballs, the daikon noodles are the highlight of the dish.

Out of all of the spiralized vegetable options, daikon is without doubt my favorite “vegetable noodle”. It actually holds its shape and doesn’t become soggy after cooking. I highly-recommend giving daikon noodles a try if you are grain-free or if you just love daikon like me!

Health Benefits of Daikon

A winter root vegetable, daikon translates to “big root” in Japanese. More commonly used in East Asian cuisine, daikon has a delicate subtle flavor that works beautifully in soup. Daikon is a highly-nutritious root vegetable that is rich in vitamin C, folate, potassium, fiber, and digestive enzymes. In Traditional Chinese Medicine, daikon is used to support digestion as well as boost the immune and respiratory systems.

Ingredients for Daikon Noodle & Meatball Soup:

• Daikon
• Baby bok choy
• Carrot
• Broth
• Ground turkey, chicken, or pork
• Scallions
• Coconut aminos
• Sea salt

How do I make daikon noodles?

• Using a spiralizer, set the blade to 5mm.
• Following the instructions, spiralize about 4-5 cups of daikon noodles.
• Place spiralized daikon noodles into a bowl and sprinkle with sea salt and toss. The sea salt will remove excess moisture from the daikon noodles.
• After sitting in salt for 10-15 minutes, drain excess water from daikon noodles and bowl.
• If you don’t have a spiralizer, you can try using a julienne peeler. This will have a different result since the daikon will be more shredded vs. noodle-like. However, the flavor will be just as good!

RECOMMENDATIONS

• I recommend using a spiralizer set at 5mm for the daikon noodles. I found this to be the ideal setting for the noodle texture.
• If you don’t have a spiralizer, you can julienne the daikon instead. This will have a different result since the daikon will be more shredded vs. noodle-like but the flavor will still be great.
• Store in an airtight container in the fridge for up to 3-4 days.

Other Asian-inspired AIP recipes you might enjoy:

• Easy AIP Scallion Pancakes
• Matchstick Sweet Potato & Beef Stir Fry
• Vegan Japchae with Bok Choy

Daikon Noodle & Meatball Soup (AIP, Whole30)

Print recipe

Servings: 3-4

Prep: 20 min

Cook: 30 min

Total: 50 min

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Full of flavor, this Daikon Noodle & Meatball Soup is a grain-free AIP and Whole30 Asian-inspired noodle soup.

By: Stephanie @open_cookbook

Ingredients

• Soup
• 1 lb daikon radish, spiralized (4-5 cups)
• 1 tsp sea salt
• 1 medium carrot, julienned
• 2 tsp coconut aminos
• 1 bunch baby bok choy
• 5 cups chicken broth or vegetable stock
• 
  
• Meatballs
• 1 lb ground turkey, chicken, or pork
• 3-4 bunches of scallions (green top only for low-FODMAP), chopped
• 1 tbsp coconut aminos
• 1/2 tsp sea salt

Directions

• Step 1 Preheat the oven to 375°F. Line a baking sheet with parchment paper.
• Step 2 In a large bowl, mix together the ground meat, scallions, coconut aminos, and sea salt. Stir until well-combined and a bit sticky. Let sit for 2-3 minutes.
• Step 3 Using a spoon and your hands, prepare 18-19 meatballs, roughly 1-inch in diameter. Set meatballs on a baking sheet and place in the oven. Bake for 15 minutes or or until the meatballs have reached an internal temperature of 165°F on an instant read thermometer.
• Step 4 While the meatballs are baking, prepare the daikon noodles. Clean and peel the daikon. Chop off the ends. Using a 5mm blade, spiralize the daikon into noodles. This should be roughly 4-5 cups of spiralized noodles.
• Step 5 Place spiralized daikon into a bowl and toss with sea salt. This will remove the excess moisture. Let sit for 10-15 minutes.
• Step 6 Remove meatballs from the oven when done and set aside.
• Step 7 In a large pot, heat the broth and coconut aminos on medium heat.
• Step 8 While the broth is heating up, prepare the vegetables. Clean, peel and julienne the carrot. Clean and chop off the ends of the baby bok choy.
• Step 9 Drain the excess water from the daikon noodles. Lightly squeeze the daikon noodles to remove excess moisture.
• Step 10 Once the broth is at a simmer, add the daikon noodles and julienned carrots to the pot. Let the soup lightly simmer for 10 minutes.
• Step 11 Add the baby bok choy and meatballs to the pot. Add as many meatballs as you would like – I typically use about 12-13 for this recipe and freeze the remaining meatballs.
• Step 12 Let the soup simmer for another 5 minutes or until the bok choy is tender.
• Step 13 Serve warm and enjoy.

The post Daikon Noodle & Meatball Soup (AIP, Whole30) appeared first on The Open Cookbook.