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Looking for an easy side that will satisfy the traditional potato lovers in your family so you don’t have to make multiple sides? Bacon Mashed White Sweet Potatoes is the answer!

My sweet potato hater hubby said I could make this any time! He really hates the sweetness of regular yams/sweet potatoes, but he finds white potatoes more palatable in a pinch. Thanks to bacon he actually enjoyed these … the savory flavors really do “hide” the sweetness. (See additional suggestions in the notes for even MORE flavor.)  

This is so easy – and the whole family is gonna love it!

This is probably one of the first recipes I ever created … which meant I was too eager to eat it and I failed to photograph it … so this is a stock photo but a great representation of the dish. I’ll have to come back and update this image soon!

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AIP Bacon Mashed Sweet Potatoes

Bacon Mashed White Sweet Potatoes

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

♥ RECIPE BY: AIPRecipeCollection.com (Photo credit to Jonny Valiant) ♥ An easy accompaniment for just about any Sunday supper! Even your non-AIP family will love them!

Instructions

  1. Put diced sweet potatoes in a pot and cover with water. Gently boil until tender.
  2. Meanwhile in a pan cook bacon and diced onion. (If you prefer your bacon crisp, cook it first and then remove from the pan and cook your onion in the bacon fat.) *DO NOT discard the bacon fat - you're going to use it*
  3. When sweet potatoes are cooked, drain and mash by hand (using a mixer will not yield a nice texture)
  4. Add a spoonful of bacon fat from the bacon you just cooked or if you have some on hand in the fridge (I always keep my left-over bacon fat for seasoning dishes or frying onions - so many uses)
  5. Add a small amount of chicken or beef broth and salt to taste and continue to mash until desired consistency is achieved.
  6. Gently fold in the cooked onions and bacon.
  7. Serve immediately or keep warm in the oven.

Notes

Want More Flavor?

I kept this recipe really basic, but you can try adding some simple AIP spices like garlic powder and onion powder to taste. Feeling more adventurous in the kitchen? Try adding some roasted garlic and an olive oil drizzle - Yummy!

Kitchen Tip:

When you bring your fresh bacon home, wrap it in parchment in packs of 4 rashers/slices (or how many you'd typically use for your family) and freeze them immediately. This makes life so easy! I can grab one pack and dice it easily while it's still frozen - it cooks quick - no defrosting needed!

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Ready for some sweet and simple self-care? Sweet … simple …. I’m in!  Try this deliciously nourishing Sweet & Simple Lip & Face Scrub with TigerNuts oil!

TigerNuts? Wait, what!? Didn’t we just make porridge and crumble with that? Yes … yes, we did!

So, why TigerNuts oil?  Just because I have it on hand (thanks to TigerNuts USA) and it sounded cool? No – because TigerNuts are legitimately a quality, natural beauty care ingredient you can reach for in your kitchen cupboards!

TigerNuts have a high content of oleic acid, low acidity and healthy fats which makes it exceptional for maintaining healthy, moisturized skin. Plus, this Premium Organic, Cold pressed Extra Virgin Oil has a variety of anti-inflammatory compounds which are good for acne-prone skin and antioxidants that help fight aging. Talk about win-win! You can reap these benefits by simply rubbing a dime-sized amount of TigerNuts oil each night on your face and lips before you go to bed.

Grab your Premium Organic Cold Pressed Extra virgin TigerNuts Oil here at TigerNuts USA and read more about ways you can use this beautiful bottle of liquid gold – click here.

Now that you know this stuff’s legit, let’s get back to that sweet and simple pick-me-up! Prep your scrub and head for a nice long bath with Epsom salts and a few drops of lavender essential oils. Put on your favorite relaxing spa music and lock the door!

Enjoy! ♥

Sweet & Simple Lip & Face Scrub

Sweet & Simple Lip & Face Scrub

Yield: 1 Application
Prep Time: 1 minute
Total Time: 1 minute

♥ RECIPE & IMAGE BY: AIPRecipeCollection.com ♥

Ingredients

Instructions

  1. Mix ingredients together in a small dish.
  2. If you haven't already, cleanse your face as usual.
  3. With lightly moistened hands apply the scrub mixture to your face and lips and gently massage your face in a circular motion for a few minutes.
  4. The slight moisture from your hands and the oil will dissolve the sugar fairly quickly so you won't over-exfoliate your skin.
  5. Gently pat your face with a warm, damp wash cloth that's been well rung out. You want to leave most of the nourishing oil on your face ... it feels ahhh-mazing!
  6. Apply a small amount of TigerNuts oil to your lips for a little extra moisture.

Notes

  • This recipe is for a single use but you could easily mix up more and store it in a small glass jar - it's great for hands, cuticles and elbows too. OR just keep this amount on hand as a lip scrub.
  • Feeling ambitious and want to add a little something extra to this? Add grated orange peel and/or a tiny drop of quality lavender essential oil for an aromatic lift (I've been buying my oils for years at KiAroma - I'm not an affiliate - I just love the fact that they're top-quality and very fair prices).

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Breakfast on the AIP can be difficult to get our heads wrapped around – most are used to eating pastries and pancakes or cereal – and I know not everyone’s into eating meat and veggies every morning! Since it’s so hard not to yearn for a bowl of warm cereal on a crisp autumn morning I decided to take the opportunity on this first day of fall to bring you my latest coconut-free creation – TigerNuts Pear Porridge!  And yes ma’am – it still contains veg! But – shhhh – your family probably won’t even notice!

TigerNuts

If you’re just getting started on the AIP and you haven’t heard of TigerNuts, I’m sure you’ll be running across recipes soon that call for one iteration of them or another.

TigerNuts flour was one of the first ingredients I decided to try when I started my personal AIP journey, and I have to say they’re probably one of my favorite AIP dietary discoveries. You’ll find lots of recipes posted in my AIP Recipe Collection Facebook Group that calls for them, and I think the flour makes some of the most realistic, crunchy AIP cookies I’ve ever tried. 

Before we go any further, you should know that they’re not nuts at all, they’re actually tubers, so they’re 100% AIP elimination stage compliant! Woohoo! (You can learn more about them in my post about unfamiliar foods you’ll run into on your AIP journey – click here.)

Coconut Free

If you’re sensitive to coconut, you’ll want to pay careful attention to TigerNuts as they can often come to the rescue – TigerNuts butter, oil, milk, flour, flakes and more – so be sure to check them out! You can find lots of TigerNuts products in our affiliate shop, Shop AIP where you can save 10% on your first order with our exclusive coupon code – AIPRecipe (click here), or you can shop directly at TigerNuts USA (click here).

Looking for more Coconut Free AIP Recipes? Join us in the AIP Recipe Collection Facebook Group – there are oodles of recipes in our easily searchable group!

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Special thanks to our sponsor, TigerNuts USA, for sending some of their ingredients to dabble with.

TigerNuts Pear Porridge AIPRecipeCollection.com

TigerNuts Pear Porridge

Yield: 8-10 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

♥ RECIPE & IMAGES BY: AIPRecipeCollection.com ♥ Breakfast on the AIP can be hard! Yearning for a bowl of warm cereal on a crisp autumn morning? Try my TigerNuts Pear Porridge made with veggies!

Ingredients

Instructions

  1. Cut your cauliflower into chunks. Place it in a food processor with an "S" blade and pulse until it resembles the texture of rice. Work in batches, being careful not to over-process the cauliflower - you do not want it to be a puree. You should have approximately 4 Cups of riced Cauliflower.
    NOTE: if you don't have a food processor you can use a box grater - it's just a little messier.
  2. Place all ingredients (excluding the optional toppings) in a large pan or wide, deep pot (this is my preference). You'll need to cover it during cooking, so choose something that you have a proper lid for if possible.
  3. Stir to combine well.
  4. Cook over medium heat until the porridge begins to bubble. Cover your pot and allow to simmer over low heat for about 25-30 minutes until your porridge has a creamy texture. NOTE: the TigerNuts will give this porridge a crunchy texture.
  5. Serve while warm and top with a sprinkle of shredded TigerNuts, sliced pears, sliced bananas, a sprinkle of cinnamon and lemon zest if you wish (the lemon zest really adds some bright flavor).
    NOTE: You can enjoy this cold or simply reheat in a small sauce pan (you may need to add a little water to avoid burning).

Notes

Your banana can be as ripe as you like it to be. The more ripe it is, the sweeter your porridge will be.

Want to make it banana-free? You can make this recipe with additive-free coconut milk or tigernut milk instead! Simply omit the banana and replace the 2 cups of water with coconut milk or tigernut milk. Note that you will need to add something for sweetness - try adding a couple of unsulphured medjool dates, honey or maple syrup to taste.

Don't have tigernuts? You can use unsweetened shredded coconut if you're not avoiding it.

Plantains … These banana lookalikes are crazy-amazing and pretty much have AIP Super-Powers! 

This is probably the one food item I’m most grateful to have discovered on the AIP. Depending on their stage of ripeness they’re used in all kinds of dishes – from savory to sweet – from potato salad and potato chip substitutes to waffles, pancakes, cake, rice, nacho replacements and so much more! They’re basically the McGyver of the AIP world.

You’ll find LOTS of recipes that call for them below – well over 150 of them in fact (these recipes are also posted in the AIP Recipe Collection Facebook Group where members share their reviews on them, so be sure to check in there if you’re not sure about a recipe), but first, here are a few more details about them since you may not be all that familiar with them.

More About Plantains

With so many health benefits and ways to enjoy them, I encourage you to take a few minutes to learn a little more. I wasn’t kidding when I said they basically have superpowers! They’re a great source of potassium and magnesium, help regulate the digestive system, reduce harmful free-radicals, support the immune system and promote healthy brain function! Check out this article from Dr. Axe – Plantains: 7 Reasons to Add to Your Diet there’s so many amazing details and tips about plantains and how they’re used at various stages of ripeness, I couldn’t hope do as good a job to summarize it all (NOTE: The recipes linked at the bottom of Dr. Axe’s article are not necessarily AIP compliant so be mindful to only use those suitable for your stage of the AIP).

Purchasing & Storage

You can find plantains year-round in most grocery stores in North America. If you have a challenge finding them, you might need to try Asian markets. 

When shopping for plantains, be careful not to inadvertently pick up green bananas – they’re not the same thing but can often be mistaken. Typically plantains are much larger and displayed as individual plantains instead of in bunches.

I recommend purchasing them when they’re really green so you have more options of what you can make.

As with bananas they will ripen when stored at room temperature out of direct sunlight. If you aren’t ready to use them when they’ve reached the desired stage of ripeness, you can peel and freeze them for up to three months.

My Top Tip:  Once your plantains reach their desired ripeness, simply refrigerate them (in their peel) to halt the ripening process. I find them to be completely useable even after a couple of weeks and there’s no need to worry about remembering to thaw them out. NOTE: once they’re in the fridge for a while the skins will turn black, but rest assured they’ve not ripened to that level, and you can verify that just by giving them a quick squeeze – they’ll still be firm.

Equipment & Instructions

Peeling plantains (especially really green ones) can be a little tricky, so here’s a quick video – How to Peel Green Plantains

Below you’ll se a LOT of recipes for wraps, tortillas and tostones, and while you can certainly make these things at home without any special equipment, you might consider purchasing a tortilla press and/or tostone maker if you’re planning to make these a regular part of your AIP diet. You can find recommendations here in my AIP Amazon Shopping resource (USA, Canada & UK recommendations included).

Special Note

One quick work about recipe round ups … if you’re a member of my AIP Recipe Collection Facebook Group you’ll know that for every recipe I post I include reminder notes about tricky ingredients that you need to watch for on your AIP journey. With round ups I’m not able to make specific notes for each recipe here so please be mindful and watch for the following that I typically remind members about:

“Ensure your coconut milk is additive free (water and coconut only), use quality pure organic vanilla or vanilla powder – not flavoring, ensure bacon is compliant (read more about that here and where to buy – click here), ensure nutritional yeast is non-fortified (learn more about why that’s important – click here) … and so on.”

You can stock up on lots of AIP Pantry items, plantain chips and so much more in our partner shop – Shop AIP, an received 10% off your first order with our coupon code: AIPRecipe – click here. Looking for other shopping options – check out this resource.

Shop AIP - AIP Pantry Items and More AIPrecipecollection.com

Let’s Get Cooking!

Below you’ll find my enormous round up of AIP plantain recipes sorted by the ripeness, and even as segment of recipes that use plantain flour or plantain chips. Once you start using plantains you’ll realize how useful it is to have them organized in this manner.

Okay folks, that’s it! I hope all the above details and the following recipes inspire you to start enjoying plantains regularly!

Plantain Recipe Round Up - aiprecipecollection.com

Green Plantains

When plantains are green, the pulp is fairly hard and they are very difficult to peel (see instructions above for this). At this stage, they are starchy and not very sweet, similar to a potato. 

Allergy Friendly Waffles – Don’t Eat the Spatula
Apple Cider Donuts – Created Delicious
Baked Plantain Chips – Downshiftology
Baked Plantain Chips – Unbound Wellness
Blueberry Muffins – Created Delicious
Blueberry Plantains – (yellow OR green) – The Health Nut Mamma
Burger Buns – Whole Food Saga
Caramelized Plantains with Cinnamon and Honey – Whole Food Saga
Carob Brownie Bites – Eat Beautiful
Chewy Lemon Ginger Cookies – The Primitive Homemaker
Chicken, Asparagus & Plantain Breakfast Bowl – Unbound Wellness
Chicken Taquitos – Meatified
Chimichurri Chicken, Plantain & Red Slaw Meal Prep – Unskilled Cavewoman
Chocolate Cake with Banana Avocado Frosting – A Clean Plate
Cinnamon Butternut Squash & Plantain with Apples – The Paleo Mom
Cinnamon Plantain Fritters – Grazed and Enthused
Crispy Plantain Home Fries – Kristina Risola
Crusty Loaf – Created Delicious
Cuban Plantain Soup – Casablanca Cooks (for AIP omit black pepper)
Curly Plantain Fries – What Great Grandma Ate
Dinner Rolls – The Paleo Mom
Dinner Rolls – The Paleo Mom’s Recipe Adapted for Thermomix on Grainfree Living
DIY Plantain Flour – Immaculate Bites
Healing Ginger Chicken Soup – Grazed and Enthused (for AIP omit black pepper)
Garlic & Cilantro Naan Bread – Comfort Bites
Garlic Rosemary Plantain Crackers – Autoimmune Wellness
Garlic Rosemary Plantain Fries – AIP Sisterhood
Gingerbread Waffles (yellow & green) – AIP Sisterhood
Green Plantain Crackers – Traditional Cooking School
Green Plantain Fritters – Cook 2 Nourish (for AIP follow omissions as noted in the ingredient list)
Green Plantain Pancakes – Curious Coconut
Green Plantain Sunday Brunch Pancakes – Hormones Balance (for AIP use coconut oil or lard, not ghee)
Grilled Plantains – The Domestic Man
Hamburger Buns – Empowered Sustenance
Honey Glazed Plantain Chips – Jan’s Sushi Bar
Honey Graham Crackers – Beyond the Bite
Italian Herb Breadsticks – The Primitive Homemaker
Loaded Tropical Plantain Nachos (green or slightly yellow) – Fed and Fulfilled
Mango Sticky “Rice” – Bon AIPpetit
Mexican Crab Cakes – Beyond the Bite
Morning Glory Cookies – Eat, Heal, Thrive
Nightshade Free Instant Pot Chili – Grazed & Enthused
Novolone Cheese – Real World AIP
Orange Scented Plantain Bites – AIP Lifestyle
Oven Roasted Plantains – It’s All About AIP
Pineapple Avocado Plantain Burgers – AIP Sisterhood (for AIP omit black pepper)
Plantain & Kale Hash – Adventures in Partaking
Plantain Beef Stew – Lichen Paleo, Loving AIP
Plantain Burger Buns – AIP Sisterhood
Plantain Buddha Bowl – Grass Fed Salsa (for AIP omit egg, use an AIP mayo or dressing)
Plantain Chips – Fed and Fit
Plantain Chips & Avocado Dip – Grazed & Enthused
Plantain Chips & Easy Guacamole – Gutsy by Nature
Plantain Churros – Kaylie Watson
Plantain Cookies – Pure Simple Nourishment (for AIP use gelatin egg)
Plantain Crackers – The Paleo Mom
Plantain Croquettes with Pancetta – Food Republic (for AIP ensure pancetta is compliant or use compliant bacon)
Plantain Empanadas – A Girl Worth Saving
Plantain Flatbread – Zesty Paleo
Plantain Fries – Don’t Eat the Spatula
Plantain Fries with Ranch Dip – Real Food & Love
Plantain Pancakes – Pure and Simple Nourishment
Plantain Pizza Crust – Fed and Fulfilled
Plantain Pizza Crust – The Primitive Homemaker
Plantain Pork Hash – Real Food & Love
Plantain Potato Salad – Fed and Fulfilled
Plantain Rice with Cilantro – Farmstead Chic
Plantain Soup – The Food Network (for AIP omit cumin and black pepper)
Plantain Stuffing – A Saucy Kitchen
Plantain Taco Shells – Tessa the Domestic Diva
Plantain Tortillas – Fresh Tart
Plantain Tortillas – with Tutorial – Intellectual Wellbeing
Plantain Tortillas – Minimalist Baker
Plantain Tortillas – Tasty Yummies
Plantain Tortillas (green/slightly yellowing) – The Castaway Kitchen
Plantain Tortillas – Grass Fed Salsa
Plantain Tortillas – Whole Lifestyle Nutrition
Plantain Rice – Food by Mars
Plantain Socca with Fresh Herbs – Zesty Paleo
Plantain Waffles (yellow & green) – Merit & Fork (for AIP use avocado or coconut oil not ghee, omit almond extract, use mace not nutmeg)
Plantain Wraps – Autoimmune Wellness
Puerto Rican Mofongo Relleno (Green Plantains Stuffed with Meat – Curious Coconut
Puerto Rican-Inspired Green Plantain Mash (Mofongo) – The Paleo Mom (for AIP use bacon grease or lard)
Pumpkin Eggnos – Vibrant Life Army Wife
Roasted Garlic Plantain Buns – Our Food Fix
Rosemary Olive Oil Plantain Chips – Strictly Delicious
Sage Plantain & Butternut Squash Hash – Don’t Eat the Spatula
Soft & Fluffy Plantain Buns – Curious Coconut
Savory Mashed Plantains (Mangu) – Honest Cooking
Shrimp and Green Plantain Curry Soup – Cook 2 Nourish (for AIP omit chilies and chili powder)
Smashed Plantain Pulled Pork Sliders – Real Simple Good
Sweet Plantain Waffles (yellow & green) – Easy Gluten Free Recipes
Sweet Potato Flour Cinnamon Cake – Beyond the Bite
Tigernut Waffles – Dr. Amy Myers
Tonge & Plantain Soup – Real Food & Love
Tostones – A Clean Plate
Tostones – Jen, Party of 7
Tostone Carnitas Nachos – Unbound Wellness (for AIP omit black pepper)
Turmeric Tortillas with Lamb Liver Pate – Whole Food Saga
White Chicken Chili – The Emancipated Epicure

Plantain Recipe Round Up - aiprecipecollection.comYellow (Ripe) Plantains

Slightly sweeter than green plantains, yellow plantains are mature and most often made into fried plantains. They’re best fried, cooked, boiled or grilled.

Apple Cinnamon Waffles – AIP Sisterhood
Bacon Herb Biscuits – Civilized Caveman
Bacon Plantain Fritters – A Girl Worth Saving
Beef, Bacon & Plantain Casserole – Paleo OMG (for AIP omit black pepper)
Bison & Tostone Nachos with Pineapple Salsa – Unrefined Junkie
Black Forest Cake (yellow & black)- Wendi’s AIP Kitchen
Blueberry Zucchini Plantain Muffins – Jo Levine Nutrition
Blueberry Plantains – (yellow OR green) – The Health Nut Mamma
Blueberry Plantain Pancakes – Real Food & Love
Cast Iron Plantain Flatbread – The Castaway Kitchen
Cauliflower Plantain Tortilla – Insane in the Brine
Chewy Plantain Apple Cookies – Lichen Paleo, Loving AIP
Chocolate Chip Cookies (plantains & flour) – Created to be Paleo (for AIP use homemade carob chips)
Classic Pumpkin Pie – AIP Sisterhood
Coconut Plantain Snickerdoodles – Delicious Obsessions
Dill Pickle Plantain Chips – Lichen Paleo, Loving AIP
Easy Plantain Banana Bread – Unbound Wellness
Fool-Proof Plantain Pancakes – AIP Sisterhood
Garlic and Lime Chicken Plantain Fritters (yellow & black) – Curious Coconut
Gingerbread Waffles (yellow & green) – AIP Sisterhood
Lime Tostones – Real Food & Love
Loaded Tropical Plantain Nachos (green or slightly yellow) – Fed and Fulfilled
Maple Cinnamon Plantain Cookies – Real Food Forager (for AIP use mace not nutmeg)
Pan Fried Plantain Patties (yellow or brown) – Do You EvenPaleo
Peaches & Cream Plantain Cookies – Lichen Paleo, Loving AIP
Plantain & Apple Fritters – The Paleo Mom
Plantain Bread – Bella Grace Wellness
Plantain Collagen Pancakes – Lichen Paleo, Loving AIP
Plantain Drop Biscuits – The Organic Dietician (Reintroductions required of Chia Seeds required)
Plantain English Muffins – Holistic Wellness
Plantain English Muffins – Real Everything (for AIP use egg-free version)
Plantain Pancakes – Allergyummy
Plantain Pancakes – Dr. Jill Carnahan 
Plantain Poppers – Unrefined Junkie
Plantain Sandwich Rounds – Delicious Obsessions
Plantain Waffles or Pancakes – Eat Beautiful
Pumpkin Eggnos – Vibrant Life Army Wife
Pumpkin Spice Pancakes – AIP Sisterhood
Salted Caramel Plantains with Coconut Cream – Meatified
Shrimp Plantain Tacos – Afro Vitality Eats (for AIP omit peppers and use an AIP Mango Salsa – like this one)
Southwest Spinach Salad – Wendi’s AIP Kitchen
Spiced Honey Plantains with Sweet Cream – Unrefined Junkie
Strawberry Glazed Donuts – Purely Twins
Stuffed Plantains – AIP Sisterhood
Sweet & Savory Fried Plantains – Fed and Fulfilled
Sweet Plantain Fritters – Cook 2 Nourish
Sweet Plantain Waffles (yellow & green) – Easy Gluten Free Recipes
Tropical Plantain Breakfast Bowl – Afro Vitality Eats
Yucan Plantain Flatbread – Real Plans
Zucchini Bread – AIP Sisterhood
Zucchini Carrot Muffins – Heal Me Delicious

Plantain Recipe Round Up - aiprecipecollection.com

Black Spots/Black (Over-Ripe) Plantains

Despite their color, black plantains are still good to eat. They are the sweetest and softest at this point and are typically baked and eaten as a dessert.

Black Forest Cake (yellow & black)- Wendi’s AIP Kitchen
Cinnamon Dusted Fried Sweet Plantains – Comfort Bites
Cinnamon Plantain Pudding – Meatified
Garlic and Lime Chicken Plantain Fritters (yellow & black) – Curious Coconut
Kufu / Mashed Plantains – The Paleo Mom
Orange Chocolate Cake – Strictly Delicious
Pan Fried Plantain Patties (yellow or brown) – Do You EvenPaleo
Paleo Plantain Bread – Empowered Sustenance
Plantain Fritter Pancakes with Maple Coconut Whipped Cream – The Paleo Mom (for AIP omit walnuts, nutmeg and allspice)
Plantain Ice Cream – A Clean Plate
Plantain Snack Bar – Real Food Forager 
Shredded Pork over Mashed Plantains – Paleo OMG
Sweet Plantain Mini Cakes – The Open Cookbook
Vanilla Plantain Cookies – Real Food Forager (for AIP omit stevia)
Vanilla Shake – A Clean Plate

Plantain Recipe Round Up - aiprecipecollection.com

Plantain Flour

AIP Ravioli with Pumpkin Filling – Kaley’s Take
Banana Plantain Pancakes – Cook 2 Nourish
Cat’s Head Biscuits – Curious Coconut
Fudgy Collagen Brownies – Rally Pure
Garlic Knots – Curious Coconut (for AIP use olive oil)
Island-Time Lime Coconut Donuts – Rally Pure
Lemon Scones – Created Delicious
Plantain Flour Crackers – Curious Coconut (for AIP omit black pepper)
Plantain Flour Pancakes – Curious Coconut (for AIP follow recipe substitutions as noted)
Plantain Flour Tortillas – Kate’s Healthy Cupboard (for AIP use coconut oil instead of butter)
Pumpkin Pie – Little Bites of Beauty
Savory Plantain Waffles – Little Bites of Beauty

Plantain Recipe Round Up - aiprecipecollection.com

Plantain Chips

Baked Onion Rings – Unbound Wellness (for AIP omit black pepper)
Chicken Strips – The Emancipated Epicure
Chicken Tenders – Wendi’s AIP Kitchen
Lemon & Garlic Plantain Chips – Meatified
Plantain Chick Chicken Tenders – Beyond the Bite
Plantain Chips Crusted Chicken – Sweet Treats

 

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Looking for a fun way to use budget-friendly ground beef to serve as a flavorful meal or as part of a game-day buffet? Why not try my AIP Grilled Kofta Kabobs with Dairy-Free AIP Tzatziki Sauce!

And by the way, don’t let trying to put ground meat on a stick scare you off – it’s really not that difficult.

Welcome to the second-to-last installment of our truLOCAL sponsored AIP Recipe Collection Grill Series!

Our goal with this series has been to bring you some drool worthy AIP grill recipes that EVERYONE (even your non-AIP friends and family) will enjoy!

For this particular recipe I do suggest that you start the prep a day in advance to really allow the flavors to meld, but it’s still super tasty prepped and served the same day … and it’s not complicated at all!

First, a word about our sponsor … and a special offer!

About truLOCAL

truLOCAL is a fully flexible meat delivery/subscription service that connects you with top-quality, LOCALLY sourced meat and fish!

It’s a simple meat delivery service with customizable plans that are commitment-free, so you can skip, pause, or cancel at any time – no strings attached! Shop for clean, locally sourced meat products online and make fewer trips to the grocery store or specialty shops.
 
truLOCAL is available in Canada and the USA and yes, it’s TRULY LOCALLY Sourced Meat! That means you’re supporting YOUR local farmers! Orders shipped to Canadian customers are from Canadian farmers and orders shipped to US customers are from Farmers in the USA!
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But wait, there’s more!

Special OffertruLOCAL Coupon Code AIPRecipeCollection.com

I’m thrilled that our partners at truLOCAL have agreed to offer my followers their CHOICE of amazing offers!
Get 10% OFF -or- FREE Boneless Skinless Chicken Breasts in their first TWO orders!

Shop with our affiliate link here and use coupon code AIPRECIPES10 for 10% off – or – coupon code AIPRECIPES at checkout and you’ll receive 6 or 4 FREE Boneless, Skinless Chicken Breasts in your first TWO boxes! (In Regular Size Box Orders – 6 / In Small Size Box Orders – 4. Please be sure to shop with BOTH the affiliate link AND the Coupon Code in order for your FREE Chicken Breast offer to be credited correctly.)

The Recipe

If you’re getting a little bored with using ground beef for basic burgers, breakfast hash and meatloaf this recipe is for you. Hope you enjoy these delicious Greek flavors! ♥

If you missed the earlier recipes in our series, be sure to check them out – AIP Recipe Collection Grill Series.

AIP Tzatziki by AIPRecipeCollection.com

Dairy-Free AIP Tzatziki Sauce

Yield: 1.5 Cups
Prep Time: 10 minutes
Additional Time: 1 days
Total Time: 1 days 10 minutes

♥ RECIPE & IMAGES BY: AIPRecipeCollection.com ♥ Looking for a fun way to use budget-friendly ground beef to serve as a flavorful meal or even a game-day appetizer? Try my AIP Grilled Kofta Kababs with Dairy-Free AIP Tzatziki Sauce!

Ingredients

Instructions

For best flavor, this recipe is best prepared a day in advance. If you want to enjoy this recipe but don't have time to wait for the flavors to meld overnight, simply prepare it as early in the day as possible and be sure to squeeze the liquid from the shredded cucumber.

  1. Grate the cucumber and allow it to drain through a fine mesh sieve overnight in the fridge.
  2. In a medium bowl, combine the coconut cream, garlic, oil, vinegar, lemon juice and salt. Cover and refrigerate overnight.
  3. Just before serving, mix the previously grated and drained cucumber along with the fresh dill to the coconut cream mixture and stir to combine. Serve chilled with AIP Kofta Kebabs for drizzling or dipping.

Notes

*TIP* Since I started the AIP I always keep a couple of cans of coconut milk in my refrigerator so I have coconut cream available if I need it.

Zero Waste: If you're using cream from the tops of coconut milk cans (instead of straight coconut cream in the can) be sure to reserve the watery liquid that remains - this is delicious in a smoothie.

Left-Over Sauce: Refrigerate it and use it as a sauce on an AIP wrapped sandwich, as a dip for veggies or AIP crackers or flatbread or even use it to flavor other a batch of AIP meatballs - it's a serious flavor bomb!

AIP Kofta by AIP Recipe Collection

Grilled Kofta Kabobs

Yield: 8-10 Kebabs
Prep Time: 5 minutes
Cook Time: 8 minutes
Additional Time: 1 days
Total Time: 1 days 13 minutes

♥ RECIPE & IMAGES BY: AIPRecipeCollection.com ♥ Looking for a fun way to use budget-friendly ground beef to serve as a flavorful meal or even a game-day appetizer? Try my AIP Grilled Kofta Kababs with Dairy-Free AIP Tzatziki Sauce!

Ingredients

  • 1 Pound truLOCAL Lean Ground Beef - Grass-Fed & Finished 
  • 1/4 Cup Red Onion, very finely chopped/minced
  • 1 Tbsp Garlic, minced
  • 2 Tbsp Fresh Oregano, finely chopped
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1 tsp Himalayan Salt
  • 1/4 tsp Black Pepper (Stage 1 Reintroduction)

Instructions

For best flavor infusion begin a day ahead so the flavors have plenty of time to meld. If you're in a hurry, this recipe is still tasty, just try to give it about 15-30 minutes - just enough time to soak your wooden skewers, set the table and prep a simple green or Greek salad (check some out in my AIP Recipe Collection Facebook Group).

  1. Thaw your truLOCAL ground beef in the refrigerator overnight or defrost in its packaging in cold water.
  2. Place all ingredients in a large bowl and mix thoroughly using your hands. You want the meat to be on the mushy side. Cover and refrigerate overnight.
    NOTE: Some recipes for gyros or kofta suggest blending all ingredients in a food processor, but I prefer easier cleanup and opt for just working the ingredients with my hands.
  3. Soak 8-10 wooden skewers in water for about 15-30 minutes minimum to help prevent them from burning (*TIP* See my suggestion below for grilling with bamboo skewers). Lightly oil the grates of an outdoor grill and preheat it to medium-high.
  4. Remove skewers from water when you are ready to begin.
  5. Take a handful portion of the meat mixture and mold it on a wooden skewer. Repeat the process until you have run out of meat (should be enough for 8 to 10 skewers). For best results, make sure each kofta kebab is about 1 inch in thickness.
  6. Place the kofta kebabs on the lightly oiled, pre-heated grill and cook over medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes.
  7. Serve immediately with Dairy-Free AIP Tzatziki Sauce and a simple green salad or an AIP Greek Salad.

Notes

* TIP * Use a strip of aluminum foil on the grill to protect the bamboo skewers from the flame of the BBQ.

AIP Kofta by AIP Recipe Collection

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I don’t very often make dessert, but when I do, it needs to be simple – simple ingredients and few steps, and fast -because I don’t like spending a lot of extra time in the kitchen just to treat myself! I also love familiar flavors, so this TigerNuts Apple Crumble Crepe recipe is definitely a winner!

AIP Tigernuts Apple Crumble CrepesWhile I’m not a recipe creating expert, I’m pleased to have accepted the invitation from TigerNuts USA, to dabble with some of their ingredients – Sliced TigerNuts and Premium Organic TigerNuts Oil. (Thank you for sending me these goodies TigerNuts USA!)

While I’ll admit that my first recipe idea to use these ingredients was a fail (I knew it was a long-shot but I had to try), I’m inspired to present you with something new and delicious.

If you’re just getting started on the AIP and you haven’t heard of TigerNuts, I’m sure you’ll be running across recipes soon that call for one iteration of them or another.

Before we go any further, you should know that they’re not nuts at all, they’re actually tubers, so they’re 100% AIP elimination stage compliant! Woohoo! (You can learn more about them in my post about unfamiliar foods you’ll run into on your AIP journey – click here.)

TigerNuts flour was one of the first ingredients I decided to try when I started my personal AIP journey, and I have to say they’re probably one of my favorite AIP dietary discoveries. You’ll find lots of recipes posted in my AIP Recipe Collection Facebook Group that calls for them, and I think the flour makes some of the most realistic, crunchy AIP cookies I’ve ever tried. 

If you’re sensitive to coconut, you’ll want to pay careful attention, as you’ll find TigerNuts can often come to the rescue – TigerNuts butter, oil, milk, flour, flakes and more – so be sure to check them out! You can find lots of TigerNuts products in our affiliate shop, Shop AIP where you can save 10% on your first order with our exclusive coupon code – AIPRecipe (click here), or you can shop directly at TigerNuts USA (click here).

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The Recipes

While I’m hoping to bring you some more inventive TigerNuts recipes in the days ahead, this simple combination came together in the kitchen and I just had to share it right away! 

Don’t have any wraps to make crepes? No worries – this recipe is totally delicious served simply as a crumble.

Enjoy!

 

AIP Tigernuts Apple Crumble Crepes

TigerNuts Apple Crumble Crepes

Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

♥ RECIPE & IMAGE BY: AIPRecipeCollection.com ♥ This fast and easy skillet dessert is every bit as delicious as its oven-baked counterparts ... and no one will know it's AIP!

Instructions

  1. Peel, core and slice apples.
  2. Heat tigernut oil in a large frying pan over medium heat.
  3. Add the apples to the pan, sprinkle with cinnamon, ginger and salt and sautee apples stirring occasionally. Cook until they reach desired tenderness, approximately 10 minutes should do it.
  4. Stir in coconut butter, maple syrup or honey and tigernut flakes. There's no exact science to this. Give the mixture a taste and add additional seasoning, coconut butter or tigernut flakes if you wish.
  5. Spoon a little less than 1/4 of the mixture onto your wrap. Roll and place on your desired serving plate. Top with a few more apples, drizzle with coconut butter and a healthy pinch of tigernut flakes.
  6. Enjoy immediately!

Notes

Don't have coconut wraps and don't want to go to the bother of trying to make your own AIP option? This dessert is delicious even without the wrap - simply serve in a bowl as you would any apple crumble. Drizzle with coconut butter and tigernut flakes and enjoy immediately. Refrigerate any left overs - they're just as tasty cold.

TIP:

You can make this recipe coconut free if you need it to be ... just use tigernut butter in place of the coconut butter - easy peasy!

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Looking for a budget-friendly meal that will impress even the toughest of critics? These simple, flavorful Herb-Marinated Chicken Thighs with Strawberry Balsamic Salsa paired with Spinach Strawberry Salad with Honey Balsamic Dressing will satisfy the senses and delight the taste buds!

Welcome to the next installment of our truLOCAL sponsored AIP Recipe Collection Grill Series!

If you missed the earlier recipes in our series, be sure to check them out – AIP Recipe Collection Grill Series.

Our goal with this series is to bring you some drool worthy AIP grill recipes that EVERYONE will enjoy, but won’t take you forever and a day in the kitchen! That’s right folks – no need to cook separate meals when you’re serving up this kind of deliciousness! 

Since we know that grilling can be a bit of an art, we’ve tried to make the step-by-step instructions as precise as possible, and have included a few useful tips to help even the beginner feel like king of the grill!  But don’t worry – the recipes are easy!

But first, a word about our sponsor!

About truLOCAL

truLOCAL is a fully flexible meat delivery/subscription service that connects you with top-quality, LOCALLY sourced meat and fish!

It’s a simple meat delivery service with customizable plans that are commitment-free, so you can skip, pause, or cancel at any time – no strings attached! Shop for clean, locally sourced meat products online and make fewer trips to the grocery store or specialty shops.
 
truLOCAL is available in Canada and the USA and yes, it’s TRULY LOCALLY Sourced Meat! That means you’re supporting YOUR local farmers! Orders shipped to Canadian customers are from Canadian farmers and orders shipped to US customers are from Farmers in the USA!
  • EAT BETTER
  • SAVE TIME
  • SHOP LOCAL
  • ALWAYS FLEXIBLE ALWAYS FREE DELIVERY! 

But wait, there’s more!

Special OffertruLOCAL Coupon Code AIPRecipeCollection.com

I’m thrilled that our partners at truLOCAL have agreed to offer my followers their CHOICE of amazing offers!
Get 10% OFF -or- FREE Boneless Skinless Chicken Breasts in their first TWO orders!

Shop with our affiliate link here and use coupon code AIPRECIPES10 for 10% off – or – coupon code AIPRECIPES at checkout and you’ll receive 6 or 4 FREE Boneless, Skinless Chicken Breasts in your first TWO boxes! (In Regular Size Box Orders – 6 / In Small Size Box Orders – 4. Please be sure to shop with BOTH the affiliate link AND the Coupon Code in order for your FREE Chicken Breast offer to be credited correctly.)

The Recipe

This simple recipe is bursting with the fresh flavors of summer and uses common ingredients you probably already have on hand, and active prep and cook time is kept to a minimum – just what we all need!

We hope you enjoy this installment of our truLOCAL-inspired grilling series of recipes.  Bon Appetite! ♥

Herb-Marinated Chicken Thighs with Strawberry Balsamic Salsa

Herb-Marinated Chicken Thighs with Strawberry Balsamic Salsa

Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 35 minutes

♥ RECIPE & IMAGES BY: AIPRecipeCollection.com ♥ The whole family will enjoy these simple, budget-friendly chicken thighs. They're dressed to impress and will certainly dazzle your taste buds.

Ingredients

Marinade

Salsa

Instructions

  1. Thaw your truLOCAL chicken thighs in the refrigerator overnight or defrost in their packaging in cold water.
  2. Mix all marinade ingredients together in a shallow glass dish. Massage marinade into the chicken and arrange in a single layer and allow to marinade for 1 to 12 hours in the refrigerator.
  3. Bring chicken to room temperature approximately 15 minutes before grilling, this will help ensure your meat cooks more evenly.
  4. While the chicken returns to room temperature, prepare the salsa. NOTE: prepare the salsa no further in advance than this for best results and flavor.
  5. Mix all  mixing all salsa ingredients together in a small bowl and allow to stand covered at room temperature.
  6. Preheat an outdoor grill to medium-high heat.
  7. Remove chicken thighs from marinade and place on pre-heated grill. Season with salt and pepper. 
  8. Allow chicken thighs to cook over medium-high heat until they release easily from grill, about 5 minutes. Turn chicken thighs over, season again with salt and pepper and allow to cook on second side until chicken releases easily from grill.  Reduce flame or move chicken to cooler spots on your grill to avoid burning or flareups. Continuing grilling chicken, turning and moving until cooked through and juices run clear.
  9. Remove chicken from grill and allow to rest, tented with foil, for a few minutes prior to serving. This allows the juices to settle back into the chicken.
  10. Serve with a couple of spoonfuls of Strawberry Balsamic Salsa on top.

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Looking for an easy accompaniment to go with your Herb-Marinated Chicken Thighs with Strawberry Balsamic Salsa? Or craving something different for a simply flavorful AIP breakfast or lunch? It doesn’t get much easier than this Spinach Strawberry Salad with Honey Balsamic Dressing!

As a stand-alone salad, this one’s fresh, light and so simple, and lends itself well to being topped with left over chicken, salmon or even canned tuna or sardines for a nutrient packed meal.

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The Inspiration 

This recipe is part of  our AIP Recipe Collection summer grilling project where we’re bringing you some tasty truLOCAL-inspired recipes.

Be sure to check out the main dish we suggestion pair this recipe with – Herb-Marinated Chicken Thighs with Strawberry Balsamic Salsa

Enjoy! ♥

AIP Spinach Strawberry Salad with Honey Balsamic Dressing

Spinach Strawberry Salad with Honey Balsamic Dressing

Yield: 4 Servings
Prep Time: 10 minutes
Total Time: 10 minutes

♥ RECIPE & IMAGES BY: AIPRecipeCollection.com ♥ An easy accompaniment for any grilled meal and a perfectly simple stand alone salad easily adapted for breakfast or lunch.

Ingredients

  • 6 Cups Baby Spinach, washed and spun dry
  • 1 Cup Strawberries, washed, dried and then sliced
  • ½ Cup Red Onion, thinly sliced

Honey Balsamic Dressing

Instructions

  1. PREPARE THE DRESSING: Measure all dressing ingredients into an upright container and blend well with an immersion blender to emulsify. Season with salt and pepper to taste. TIP: If you find the dressing a little too sweet, try adding a squeeze or two of lemon.
  2. PREPARE THE FRUIT & VEG:  Combine spinach, strawberries and red onion in a serving bowl.
  3. Just prior to serving, pour dressing over top and gently toss to coat.
  4. Serve immediately.

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AIP baking is a tricking thing, and even more of an exact science than regular baking, so you’ll have heard me say many times in the the AIP Recipe Collection Facebook Group that I do NOT recommend substitutions in AIP baking! You can read more on the topic in my article Substitutions in AIP Cooking & Baking) so you understand why this is so important.

That said, many AIP recipes call for gelatin or agar agar powder or gelatin eggs, or if you’ve found a paleo recipe it may call for a flax or chia egg!  All of this can be quite confusing, especially since some of them require that you make a gelatin egg separately and others just have you adding gelatin to the mix.

So, what’s the breaking news on AIP egg replacements (see what I did there)? And, can’t I just use the egg replacements available at the grocery store? Here are the answers you’ve been looking for!

The Purpose of Eggs in Baking

Eggs are used for several reasons in baking; binding (holding things together like meatloaf and meatballs – this is the job of the whites), leavening (rising and creating a light fluffy texture – this is the job of the yolk), for moisture and also for flavor and appearance (often aids in browning).

Can we cook and bake with out them? Absolutely! 

Will the replacements yield perfect results? No – unfortunately there is nothing that will ever perfectly replace an egg! BUT we can get pretty darn deliciously close! 

Things to consider:

Binding – You’ll find that most meatloaf and meatball recipes work perfectly well without eggs, or maybe you just need to add a little mashed veg in as an alternate binder. 

Leavening – You’ll find many AIP baking recipes call for cream of tartar – this is a leavening agent and should never be omitted from a recipe just because you don’t have it – the results will literally be a flop.

Moisture & Appearance – Most AIP recipes make up for eggs in other ways, and recipe creators go to great lengths to ensure the the dishes they’re presenting look and taste as close to traditional recipes as possible – so don’t mess with a good thing – follow the AIP recipes folks!  If you haven’t checked out the post I suggested, here it is again – Substitutions in AIP Cooking & Baking.

Commercial Egg Replacements

Let’s start here since this would be considered the path of least resistance and most enticing for some.

The reason why we don’t use these is the ingredients -most contain grain potato starch, corn starch, guar gum and the like. So, sorry folks, this option just doesn’t work.

Apple Sauce, Mashed Bananas, Pumpkin & Avocado

Next we’ll move on to old, traditional favorite substitutions that our mothers and grandmothers would have used. In general I don’t see a lot of AIP baked opting for these substitutes now-a-days – most AIP recipe creators have moved on to something a little more shall we say, egg-like! However, before we go there …

Mashed fruits like bananas and avocado, apple sauce and pumpkin/squash puree can often be a good substitute for an egg in recipe. It’s really very subjective though and you must decide on a recipe by recipe basis what is most suitable.  Overall however, these options work best in cakes, muffins and brownies.

Whichever of these options you choose to use, you can replace each egg with 1/4 cup (65 grams) of purée.

Baked goods made with puréed fruits may not brown as deeply, but they will be very dense and moist.

Be aware that banana will obviously give you more of a banana flavor, so if you want something neutral – try some of the others instead

Agar-Agar & Gelatin

Before we dive in, I will tell you that while neither of these replacements should affect the flavor of your finished product, they may create a slightly stiffer texture. Unfortunately, nothing can replicate the egg exactly.

Gelatin

Gelatin eggs are probably the most commonly suggested egg substitute that you’ll see in recipes. If you’ve made one before, you’ll know why – it’s very close to the texture and viscosity of egg whites. Neither of these replacements should affect the flavor of your finished product, but they may create a slightly stiffer texture.

When it comes to gelatin, quality matters (sorry guys – Knox Gelatine is out as it’s highly processed and not from well cared for animals) – be sure to use gelatin made from grass-fed / pasture-raised animals (pigs – called porcine gelatin and/or cows – called beef gelatin – you can find quality gelatin brands here or in our Amazon storefronts – go here and follow the link for either USA, Canada or the UK). 

METHOD #1:

While there are several ways to make a gelatin egg, this is my favorite and it’s never failed me yet!

1 Tbsp Gelatin
1/4 Cup Water
Add water to a small pot and sprinkle the gelatin over top.
Allow to sit for 2-3 minutes until the mixture hardens somewhat.
Place the post on a burner set to low heat for 1-2 minutes until the gelatin starts to melt. Be careful not to burn it! I usually stand by and start immediately whisking it.
Remove the pot from the heat and vigorously whisk until the mixture becomes frothy.

METHOD #2:

To replace one egg, dissolve 1 tablespoon (about 9 grams) of unflavored gelatin in 1 tablespoon (15 grams) of cold water. Then, mix in 2 tablespoons (30 grams) of boiling water until frothy.

AN IMPORTANT NOTE on gelatin: Just because you see a recipe calls for gelatin, it does not mean you will necessarily mean that you will go through the process of making a gelatin egg separately before adding it to the recipe. Follow the instructions as set out in the recipe you’re using for best results. IF the recipe indicates you are using gelatin and water to make a gelatin egg, follow those directions carefully as there are different ways to make a gelatin egg and the specific method recommended may yield better results in that particular recipe.

Agar Agar

If you’re avoiding animal products (though on the AIP you really shouldn’t be – read my article about that – Can the AIP Be Done As a Vegetarian?), you can opt for agar-agar powder or flakes. Agar agar is a vegan alternative to gelatin and is made from a type of seaweed or algae – you can find it here.

I’ve seen different suggestions for how to make an agar agar egg, so you’re going to be best to follow the instructions carefully in any recipe that you find if it calls for agar agar. Again, similar to gelatin, each recipe creator may have very specific reasons for using more or less water in the mix.

That said, here is the information I’ve found for you about making an agar agar egg!

METHOD #1:

Dissolve 1 teaspoon (approximately 4 grams) of agar-agar powder in 1 tablespoon of water to replace one egg.
To dissolve, first sprinkle the powder over the liquid, allow to rest for 5 minutes and then warm to 90 C over medium heat on the stove top.
Using a whisk, whip the agar mixture well to help dissolve, then refrigerate for 15 minutes and whip again. Add the agar to the baking mixture as the last ingredient and mix to just combine, do not overwork the mixture.

METHOD #2:

Use 1 tablespoon (9 grams) of agar-agar powder mixed with 1 tablespoon (15 grams) of water to replace one egg.
NOTE: If you have agar-agar flakes, be sure to grind them into a fine powder first as this will make a difference.

Vinegar & Baking Soda

I haven’t seen this one used all that much in AIP baking, but have heard of some using it successfully.

When mixed together, vinegar and baking soda start a chemical reaction that produces carbon dioxide and water, which makes baked goods light and airy, making this an especially good option for cakes and cupcakes.

Mixing 1 teaspoon (7 grams) of baking soda with 1 tablespoon (15 grams) of apple cider vinegar can replace one egg in most recipes.

Arrowroot Powder

I’ll admit to never having heard of this used as a specific egg replacement, but it very likely is that our AIP recipes employe these ingredients without us even realizing it!  I can’t say this would be my go-to of choices by any means if I were simply trying to substitute an egg in any recipe. 

A mixture of 2 tablespoons (about 18 grams) of arrowroot powder and 3 tablespoons (45 grams) of water can be used to replace one egg.

Carbonated Water

Carbonated water will obviously add moisture to a recipe, but it also acts as a leavening agent since the carbonation traps air bubbles, which help make the finished product light and fluffy.

You can replace each egg with one-fourth cup (60 grams) of carbonated water and the substitution is said to works well for cakes, cupcakes and quick breads. Again – I suggest sticking to AIP expert tested/created recipes rather than trying to reinvent the wheel.

Flax & Chia Eggs

While these are a wonderful Paleo option in baking going forward, if you’re on the AIP and still in the elimination stage, this option simply isn’t suitable for you.

BUT, if you’ve reintroduced these, here’s how to make them:

To replace one egg, whisk together 1 tablespoon (7 grams) of ground chia or flaxseeds with 3 tablespoons (45 grams) of water until fully absorbed and thickened.

Doing so may cause baked goods to become heavy and dense. Also, it may result in a nuttier flavor, so it works best in products like pancakes, waffles, muffins, breads and cookies.

Resource: Healthline – Effective Substitutes for Eggs

 

 

 

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AIP Carrot Cake with Lemon Cream Frosting by Ashley Clark AIP Recipe Collection Group

This recipe for AIP Carrot Cake with Lemon Cream Frosting comes to you from one of our very talented members in the AIP Recipe Collection Facebook Group. She’s generously offered to share her beautiful recipe with us here so the whole AIP community can enjoy it! 

There’s no reason for you do feel deprived at the holidays, on your birthday, anniversary or any other celebration … AIP can be very delicious and beautiful too!

♥ Thank-You Ashley ♥

 

As you can see, this one’s pretty versatile … she’s created a playful cake for her AIP kiddo with a double batch of icing and a more elegant version for her hubby using a single batch of icing and simple piped stars … beautiful work!

You’ll notice that this cake calls for palm shortening … yes, I hear you … but what about the orangutan habitat!?  We’re all sensitive to things like this, so simply be sure to use a product that’s sustainably sourced. I personally use Nutiva brand because they’re serious about sustainability – read more about palm oil & palm shortening here in my post – What About Palm Oil?

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AIP Carrot Cake with Lemon Cream Frosting by Ashley Clark AIP Recipe Collection Group

AIP Carrot Cake with Lemon Cream Frosting

Yield: 14 to 16 - 2" Square Pieces
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

♥ RECIPE & IMAGES BY: AIP Recipe Collection Group Member Ashley Clark ♥ No need to miss out at party time just because you're on the AIP! This cake is perfect for birthdays, anniversaries and any delicious celebration.

Instructions

  1. Preheat oven to 350 degrees
  2. Grease an 8x8 pan with avocado oil or other compliant fat
  3. Put tigernut flour in a coffee/spice grinder and grind until fine
  4. Add all dry ingredients (excluding Agar Agar) to a large mixing bowl
  5. Fold the carrots into the dry ingredients
  6. Mix wet ingredients (excluding the water listed with the Agar Agar) together in a medium bowl and set aside
  7. In a small sauce pan, heat the 8 Tbsp of water and Agar Agar over high heat, whisking continually until thickened. The mixture should be bubbling the entire time. Once thickened pour immediately into the wet ingredients and mix thoroughly
  8. Pour wet ingredients into the dry and mix just until combined (do not over mix)
  9. Pour into prepared pan and spread evenly
  10. Bake for 18 minutes and then cover the pan with aluminum foil and continue baking for an additional 16 minutes. Toothpick inserted in the centre should come out clean when cooked
  11. Allow to cool in the pan
  12. Invert to cooling rack and cool completely before frosting


Instructions for Icing:

NOTE: The icing ingredients listed above will make enough to ice one cake. If you want to pipe decorations on the cake, make an extra batch of icing for that purpose or simple pipe decorations on the bare cake - that looks pretty too.

Using a hand mixer, combine all icing ingredients together in a medium bowl and immediately ice the completely cooled cake.

Serve immediately or refrigerate.

Refrigerate left overs.

Agar Agar Substitution:

If you do not have agar agar you can use gelatin instead - HOWEVER, the ratios are different from what I've read (contrary to early learnings about this).

This recipe is basically calling for 2 eggs OR 2 Agar Agar eggs OR 2 gelatin eggs - so, you do you! Choose the one that's right for your stage of the AIP / diet!

How to Make A Gelatin Egg!

I have a lot of folks ask about this because they've had issues with making them. The method I always use is a success and is as follows...

1 Tbsp Gelatin
1/4 Cup Water

Add water to a small pot and sprinkle the gelatin over top.
Allow to sit for 2-3 minutes until the mixture hardens somewhat.
Place the post on a burner set to low heat for 1-2 minutes until the gelatin starts to melt. Be careful not to burn it! I usually stand by and start immediately whisking it.
Remove the pot from the heat and vigorously whisk until the mixture becomes frothy.

FOR THIS RECIPE - use 2 Tbsp Gelatin and 1/2 Cup Water to = 2 Gelatin Eggs