paleo

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

 

Avocado "Pea" Lime & Raspberry Cheesecake

This is a Chi Medicinal Farm gluten free specialty. It is healthy, nutritious and delicious. When your Chi is out of balance this dessert is a wonderful way of re-aligning yourself and enjoying the decadence of flavour dense, whole foods.

Avocado "Pea" Lime & Raspberry Cheesecake

1.  The Base:

On a baking tray place:

  • 50g desiccated coconut
  • 125g almonds

Roast in the oven @ 175 degrees for 5-10 mins or until golden.

In a food processor add:

  • the roasted almonds and desiccated coconut
  • 225g pitted dates
  • 100g cacao nibs or 70% dark chocolate
  • 1/4 tsp of salt
  • 3-4 TB coconut oil

Pulse to achieve the consistency of coarse bread crumbs. Pour the crumb mixture into a 18 cm spring form tin with removable base and press down until firm and even. Chill in fridge for 30 mins.

2. The Filling:

In the food processor add:

  • 500g avocado flesh
  • 100g frozen peas
  • 4 TB of coconut oil
  • 200g raw honey
  • 1/4 tsp salt
  • Juice of 4-5 fresh limes and lime zest

Blend to a smooth consistency then pour over the chilled crumb base. Smooth out the top then chill in the fridge for 3-4 hours or until set. When set remove from the spring form tin and place on serving plate.

3. Top with fresh raspberries, dark chocolate ribbons or shards, grated lime zest and a sprinkle of raw sugar (optional).

Enjoy.