AIP

Gelatin Egg Substitute

This recipe is a great substitute for an egg when you are baking on the AIP or are cooking for someone with an egg allergy. Bear in mind it acts as a great binding agent however it will not leaven so you might want to add some GF baking soda if this is result you are wanting.

  • 3 TB boiling water
  • 1 TB Grass fed Gelatin
  • 1/2 tsp baking soda (optional)

Directions

  1. In a small mixing bowl, place the boiling water
  2. Add the gelatin
  3. Whisk until the gelatin is completely dissolved and frothy
  4. Lightly whisk in baking soda (optional)
  5. Use immediately since it will solidify as it sits

Yields 1 gelatin "egg"/ Time 5m

Whipped Coconut Cream

Coconut Cream is one of the saving graces when you are on the AIP and eliminating dairy from your diet. Here is the simplest recipe that will nourish and satisfy your cravings. Goodbye dairy.

  • 1 Tin of Coconut Cream (400ml/ 14 ounces)
  • 2 Tbs Maple Syrup or honey
  • 1/2 tsp Vanilla

Directions

  1. Place the coconut cream tin in the fridge for a few hours or overnight (this helps thicken the coconut cream)
  2. Open the tin and place all the solid coconut cream into a mixing bowl (save the milk for other recipes)
  3. Use stand mixer or hand mixer and whisk the cream until light and fluffy (approx 2-3m)
  4. Add maple syrup or honey and whisk for a few more seconds until combined

Enjoy on top of fruit, use with flavourings (matcha, cinnamon, carob...) or eat straight up. Leftovers may be covered in an air tight container and kept in the refrigerator for up to 3 days

 

Roasted Carrot Ketchup

This incredible recipe satisfies the craving for tomato sauce or ketchup. It is nightshade free, Paleo and AIP friendly. It can also be thinned out to make a sauce for zucchini noodles or even made into a salad dressing by using 1 part of the RC ketchup to 2 parts EVOO. Seriously delicious.

INGREDIENTS

  • 5-6 organic carrots
  • 1 whole beetroot (quartered)
  • 1-2 TB olive oil
  • 1/2 cup apple juice
  • 1/4 cup apple cider vinegar
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1 TB maple syrup (optional)
  • 1/2 tsp sea salt

DIRECTIONS

Place the carrots and beetroot into a roasting pan. Lightly drizzle with olive oil, toss to coat then lightly season. Roast in a moderate oven (180C/350F) until soft and caramelized. Once the veggies are cooled, combine the ingredients together and place in a good quality blender. Blend for 2-3m or until smooth and creamy. Serve as you would, tomato sauce or ketchup.