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

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

 

 

Only 3 ingredients:

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

What AIP/Paleo cookies should I use?

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

 

 

 

 

 

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RECOMMENDATIONS

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

Vegan Cookies and Cream Milkshake (AIP, Paleo)

Print recipe

Servings: 1-2

Total: 5 min

5 from 1 review

By: Stephanie @open_cookbook

Ingredients

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

Directions

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

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

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

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

What if I follow AIP?

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

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

Ingredients for Paleo Chia Hemp Seed Cookies:

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

RECOMMENDATIONS

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

Check out more AIP & Paleo cookies:

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

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

Print recipe

Servings: 8-9 cookies

Prep: 10 min

Cook: 10 min

Total: 20 min

This recipe has no ratings just yet.

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

By: Stephanie @open_cookbook

Ingredients

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

Directions

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

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

Print recipe

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.

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

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

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

Ingredients for Grain-Free Carrot Cake Donut Holes:

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

RECOMMENDATIONS

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

Check out other AIP and allergy-friendly donut recipes:

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

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

Print recipe

Servings: 11 donut holes

Prep: 25 min

Cook: 15 min

Total: 40 min

This recipe has no ratings just yet.

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

By: Stephanie @open_cookbook

Ingredients

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

Directions

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

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

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

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

Ingredients for AIP Marbled Chocolate Cookies:

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

RECOMMENDATIONS

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

Check out more AIP carob recipes:

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

Marbled Chocolate Cookies (AIP, Top 8 Free)

Print recipe

Servings: 8 cookies

Prep: 10 min

Cook: 10 min

Total: 20 min

5 from 1 review

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

By: Stephanie @open_cookbook

Ingredients

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

Directions

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

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

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.

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

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

What is carob powder?

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

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

Ingredients for AIP & Vegan Fudgy Carob Brownies:

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

RECOMMENDATIONS

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

Check out more AIP carob recipes:

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

Fudgy Carob Brownies (AIP & Vegan)

Print recipe

Servings: 12-16

Prep: 10 min

Cook: 30 min

Total: 40 min

This recipe has no ratings just yet.

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

By: Stephanie @open_cookbook

Ingredients

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

Directions

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

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

Made with a dairy-free “cheese” sauce, this easy vegan and AIP Kale Mac & “Cheese” is a satisfying allergy-friendly take on classic comfort food.

Filled with butternut squash and coconut cream, the sauce is creamy and delicious (all without the dairy or nuts) with chopped kale mixed in. Plus, it can be made grain-free or gluten-free with your choice of preferred pasta. If you are still searching for an allergy-friendly pasta to enjoy, I have provided my favorite recommendations below.

This Kale Mac & “Cheese” is definitely part of my meal rotation and even dairy-lovers thoroughly enjoy the dish! Let’s just say leftovers don’t last.

Ingredients for Easy Vegan / AIP Mac & “Cheese”:

• Kale (curly or lacinato)
• Butternut squash puree
• Coconut cream (full-fat coconut milk in fridge overnight)
• Vegetable stock (for vegan option) or chicken broth
• Apple cider vinegar
• Turmeric
• Arrowroot powder
• Nutritional yeast (optional)
• Sea salt
• Grain-free or gluten-free pasta (macaroni, shells, fusilli, penne)

AIP & Gluten-free pasta recommendations:

• Grain-free (AIP)
  • Jovial Cassava Pasta
• Gluten-free & corn-free
  • Andean Dream (quinoa and white rice)
  • Tinkyada (brown rice)

If I am not vegan/vegetarian, can I add in protein?

Absolutely! I have added in one pound of ground beef or bison and it is a delicious combination. You could also try crumbling some bacon on top.

RECOMMENDATIONS

• For the coconut cream, place a can of full–fat coconut milk in the fridge overnight. This separates the coconut cream from the coconut water. Be sure to save the remaining coconut water for smoothies!
• As a time-saving trick, I use canned 100% Butternut Squash Puree for the sauce. I love stocking up since it is so handy for creating sauces and stews. However, you can absolutely make your own from scratch and prepare beforehand.
• The nutritional yeast is completely optional but does add a “cheesy” flavor. I am actually unable to eat yeast and thoroughly enjoy the sauce all the same!
• Store in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.

AIP Butternut Squash recipes to give a try:

• Butternut Squash Scallion Muffins
• AIP & Vegan Scalloped Sweet Potatoes
• Ground Bison & Vegetable Stew
• Paleo Tortilla Soup

Easy Vegan Kale Mac & 'Cheese' (AIP)

Print recipe

Servings: 4-5

Prep: 5 min

Cook: 20 min

Total: 25 min

5 from 1 review

Made with a dairy-free “cheese” sauce, this easy vegan and AIP Kale Mac & “Cheese” is a satisfying allergy-friendly take on classic comfort food.

By: Stephanie @open_cookbook

Ingredients

• 3/4 cup coconut cream (place can of full-fat coconut milk in fridge overnight)
• 1 1/2 cup butternut squash, pureed (canned or homemade)
• 1/2 cup vegetable or chicken broth
• 1 tbsp apple cider vinegar
• 1/2 tsp turmeric
• 2-3 tbsp nutritional yeast (optional)
• 1/2 tsp sea salt
• 1 1/2 tbsp arrowroot powder
• 1 tbsp water
• 4 large kale leaves (curly or lacinato), chopped
• 8 oz preferred grain-free or gluten-free pasta (cooked according to box instructions)

Directions

• Step 1 First step – remember to place the can of full-fat coconut milk in the fridge overnight! This separates the coconut cream from the liquid.
• Step 2 When ready to start the sauce, in a saucepan set to medium heat, mix together the coconut cream, pureed butternut squash, broth, apple cider vinegar, turmeric, nutritional yeast (optional) and sea salt. Stir and mix until well combined. Let simmer for 10 minutes.
• Step 3 In a small cup, mix together the arrowroot powder with 1 tbsp of water and stir until dissolved. Slowly add the arrowroot slurry to the saucepan and stir well. The arrowroot slurry will help thicken the sauce.
• Step 4 In a large pot, boil water and cook pasta to package instructions.
• Step 5 While the pasta is cooking, add the chopped kale into the sauce. Let simmer for another 10 minutes.
• Step 6 Once the pasta is complete, return to the large pot and add the kale / sauce. Stir until sauce, kale, and pasta are fully combined over low heat. Serve warm and enjoy!

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

The post Easy Vegan Kale Mac & “Cheese” (AIP) 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)

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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.