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Pumpkin Scones with Spiced Caramel Glaze

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Nothing says fall quite like pumpkin-flavored-everything! These AIP Pumpkin Scones are perfectly moist and luscious topped with a simple caramel glaze. Pair them with a hot cup of tea or AIP coffee substitute (read more about your options here) for a perfect fall morning.make the perfect accompaniment to your morning routine or a snack on the go. 

These AIP Pumpkin Scones are moist and fluffy, yet crispy, crumbly and flaky at the same time. Tigernut flour and arrowroot starch help create a springy texture, similar to gluten-filled baked goods. The palm shortening makes an almost perfect swap for butter, helping to create the crumbly, flaky texture. And the pumpkin puree keeps the scones moist and fluffy. Be sure to read the tips below the recipe for best results.

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Pumpkin Scones with Spiced Caramel Glaze

Yield: 8 scones
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ Perfectly moist, yet crumbly these AIP Pumpkin Scones topped with a luscious caramel glaze are perfect for fall mornings.

Ingredients

For the Scones

Spiced Caramel Glaze

Instructions

  1. Preheat oven to 400ºF and line a baking sheet with parchment paper
  2. Measure out the palm shortening and place it in the freezer for about 10 minutes while you prepare the rest of the ingredients
  3. Add all dry ingredients to a large mixing bowl and give it a quick whisk to blend
  4. Then add the palm shortening and cut it in with a pastry cutter or a fork (a pastry cutter works significantly better). Cut until the palm shortening is in pieces about the size of peas
  5. Add the cold pumpkin puree, coconut milk and vanilla extract to the bowl and mix with a spatula until a very thick batter forms
  6. Turn the batter onto the parchment paper-lined baking sheet
  7. Dust your hands with a little arrowroot starch and use them to form a disc about 1″ thick
  8. Use a large knife or pizza cutter to cut the disc into 8 equal triangles, dusting the knife with arrowroot in between each cut to prevent sticking
  9. Separate the triangles from each other to allow the edges of the scones to crisp as they cook (The further apart, the better, as the scones do spread a bit while baking, and you want to make sure the edges get crisp)
  10. Bake at 400ºF for 20-25 minutes, or until golden brown
  11. The scones will still be fairly soft to the touch, but should have some toasted edges
  12. Allow to cool for at least 15 minutes, to set
  13. While the scones cool, mix the ingredients for the Spiced Caramel Glaze in a small bowl and drizzle or spread over the cooled scones. Enjoy!

Store unglazed scones in an airtight container in the fridge for 3-4 days, or in the freezer for up to 3 months.

Reheat in the oven, toaster oven or air fryer and then drizzle with glaze.

Notes

  • Work with cold ingredients. My palm shortening was at room temperature, but I measured it out first and placed it in the freezer while I prepared the rest of the ingredients. It was in the freezer for a total of about 10 minutes. I placed my canned pumpkin puree and coconut milk in the fridge the night before I made these scones. Working with cold ingredients helps the dough hold its shape and helps give the scones that classic scone texture.
  • Don’t overwork the dough. The more you knead it, the tougher it gets, and you don’t want tough scones. Overworking the dough also warms it up and melts the palm shortening, which you don’t want, for the reasons listed above. You want to mix the ingredients until just combined, not perfectly blended.
  • Let the scones cool at least 15 minutes, to give them time to “set.” When they first come out of the oven, they will be squishy and very moist – more like a crumbly cake than a scone. Giving them a bit of time to set will help give them that classic scone texture. Trust me, it’s worth the wait.

    • © AIPRecipeCollection.com
    With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

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    Pumpkin Spice Protein Smoothie

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    No need to feel left out this “Pumpkin Spice Everything” season when you have this Pumpkin Spice Protein Smoothie recipe in your arsenal! It’s totes AIP, and it’ll make your pumpkin spice drive-thru junkie workmates completely jealous.

    While your colleagues are slurping up their artificially flavored, sugary drinks topped with “whipped cream,” you can take comfort in knowing you’re consuming real foods that support your healthy AIP lifestyle. 

    aiprecipecollection pumpkin puree nutritional value

    Food Value of 1/2 Cup of Pumpkin Puree

    Did You Know Pumpkin is a Superfood?

    It’s actually one of the healthiest vegetables you can eat! Pumpkin is a powerhouse food that is low in calories and high in many health-promoting phytochemicals.

    It provides a healthy dose of fiber, which is proven in supporting digestive health, regulating blood sugar and reducing the risk of heart disease!

    Pumpkin is packed with nutrients like beta-carotene, which has been shown to have anti-inflammatory properties.

    It can do your immune system some serious good because of the high levels of vitamin A – an antioxidant that helps fight off disease-causing free radicals in the body by preventing damage to cells involved in the immune response.

    Annnd, because pumpkin has a high water volume, it helps you feel full and satiated, as well.

    What About The Protein Powder?

    AIP Protein Powder - Autoimmune Health & Nutrition Paleo Protein Powders

    While most protein powders are far from AIP compliant, I’m happy to let you know that Autoimmune Health & Nutrition has us covered! Check out their variety of flavors, from plain grass-fed collagen to Cherry “Chocolate,” Double “Chocolate” and the option I used in this delicious smoothie, Vanilla Banana!

    Purchase your Autoimmune Health & Nutrition protein powders and save 10% off every order with coupon code AIP10 – click here to shop. (NOTE: Autoimmune H&N offer Paleo and AIP options, so be sure to select the correct product WITHOUT Stevia – want to know more about why Stevia is “out” on the AIP, click here).

     

    If you’d like to read more about your options for protein powder on the AIP, please click here.

    aiprecipecollection AIP Smoothie Pumpkin Spice

    Pumpkin Spice Protein Smoothie

    Yield: 1
    Prep Time: 5 minutes
    Total Time: 5 minutes

    ♥ RECIPE & IMAGES BY: AIP Recipe Collection ♥ This healthy AIP compliant Pumpkin Spice Protein Smoothie will make your friends hitting the drive-thru jealous!

    Ingredients

    Coconut Whipped Cream (Optional)

    Instructions

    For the Smoothie

    1. Add all ingredients to a high speed blender/blender cup.
    2. Blend until completely smooth
    3. Pour into a tall glass or on-the-go tumbler and enjoy!

    For the Optional Whipped Cream

      1. Place your can of coconut milk in the refrigerator for 1-2 days.
      2. Chill your mixing bowl for 15 minutes in the fridge.
      3. Scoop out the hardened portion of coconut cream. Reserve the coconut water in a separate storage container for future use in a smoothie.
      4. Using a hand mixer, whip the coconut cream for one minute. Add your sweetener and vanilla and mix for an additional minute, until smooth and creamy.
      5. Use the coconut whipped cream right away or store in the refrigerator in a sealed container for up to one week.

    Notes

  • Want to make it Coconut-Free? While I haven't tried this recipe with an alternative, you could try one of these AIP milk options.

    • © AIPRecipeCollection.com
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    6-Ingredient Breakfast Hash

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    Onion, yam, mushrooms and kale round out this savory ground beef breakfast hash. And our killer 2-minute breakfast seasoning takes it to the next level!

    Hashes are a great way to pack protein, vegetables and healthy carbs into one quick-and-easy, well-rounded meal. It’s a great way to incorporate meat and veggies into a meal that many of us struggle with. It’s even delicious cold.

    Ready in under 30 minutes, clean-up is a breeze since you only have one pan to clean! 

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    6-Ingredient Breakfast Hash

    Yield: 4 servings
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes

    ♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ Hashes are a great way to pack protein, vegetables and healthy carbs into one quick-and-easy, well-rounded meal.

    Ingredients

    Instructions

    1. Preheat large skillet over medium heat
    2. Add avocado oil or extra virgin olive oil and heat until glimmering
    3. Add ground beef to pan, breaking up into small pieces (TIP: try using a kitchen whisk or potato masher to make quick work of this task)
    4. Cook for 5-7 minutes, stirring occasionally, or until almost cooked through
    5. Remove from pan and set aside
    6. Using grease left in the pan, sauté the yam for about 5 minutes
    7. Add onion and mushrooms and sauté until softened, and the yam starts to get crispy, approximately another 5-7 minutes. The less you stir, the crispier it gets
    8. Add the ground beef back to the pan, and add the chopped kale and Breakfast Seasoning
    9. Cook, stirring occasionally for about 5 minutes or until kale starts to wilt
    10. Serve warm
    11. Top with a fried or poached egg, if you've reintroduced it to your AIP diet.

    Notes

    Store leftovers in an airtight container in the fridge for up to 5 days.

    Enjoy leftovers cold, or reheat in a skillet over medium heat for a few minutes.

    TIP: When reheating, add a splash of water, a drizzle of oil and a sprinkle of sea salt - it goes a long way in helping revive leftover breakfast hashes.

    © AIPRecipeCollection.com
    With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

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    15-Minute Savory Irish (Sweet) Potato Cakes

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    Celebrate Saint Patrick’s Day (or any day, really) with these simple, 15-Minute AIP Irish (Sweet) Potato Cakes!

    They’re savory and crispy on the outside with a luscious, creamy center. I highly recommend them as part of a simple breakfast, lunch or dinner – just add your choice of an AIP protein like bacon (learn about AIP bacon and where to find it here), or homemade AIP sausage patties or meatballs – yum!

    This recipe calls for white sweet potatoes – they’re slightly less sweet and a bit more like a traditional potato. To learn more about them, click here. 

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    15-Minute Savory Irish (Sweet) Potato Cakes

    Yield: 6 servings
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes

    ♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ Savory and crispy outside, with a luscious, creamy center - perfect for breakfast, sides or snacks!

    Ingredients

    • 2 cups - mashed white sweet potatoes (pre-made*)
    • 1/4 cup - cassava flour
    • 1/2 tsp - onion powder
    • 1/2 tsp - dried chives (optional)
    • 1/4 tsp - sea salt

    Instructions

    1. Combine all ingredients in a bowl and mix well.
    2. Divide into 6 balls (use your hands or a cookie scoop).
    3. Add a good drizzle of avocado oil or coconut oil to a large skillet, and warm over medium heat.
    4. Once the pan is hot and oil is glistening, add the sweet potato cake balls directly to the pan and squish them down a bit to form a patty.
    5. Cook 4-5 minutes per side, or until golden brown and heated through.
    6. Serve & Enjoy!
  • Serve with sautéed cabbage and bacon for an AIP Irish breakfast!
  • Save these AIP Irish Potato Cakes in an airtight container in the fridge for up to 3-4 days (depending on when your mashed potatoes were originally cooked – reheating does not reset the clock on food!)

    • Notes

    You may need to cook these in two batches, depending on how large your skillet is. I fit all 6 patties in a 12″ skillet , no problem.

    If you do need to cook in batches, be sure to add oil to the pan in between batches and allow it to heat up again. * These potato cakes are pretty sticky and will stick to the pan if there isn’t enough oil. *

    To reheat, warm a skillet over medium-low, add a small drizzle of oil and heat the potato cakes through for just a few minutes, until warm

    * If you don’t have any pre-made mashed sweet potatoes, just peel and chop a few white sweet potatoes, cover with water in a saucepan and boil for a few minutes, until potato chunks are easily pierced with a fork. Drain and mash, adding a bit of sea salt and coconut milk for flavoring and creaminess.

    © AIPRecipeCollection.com
    With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

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    Peachy Matcha Iced Latte

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    Looking to lift your mood, and wake your taste buds up? Need a little mid-day pick-me-up? This is perfectly, peachy Pique-Me-Up will do the trick! 

    Sun Goddess Matcha Green Tea, Pique Tea, Coupon Code, AIP Recipe Collection

    With peaches in season and so many amazing iced latte recipes filling social feeds I thought I’d try my hand at creating something delicious of my own.

    Sun Goddess Matcha Pique Tea Crystals are the trick to making this one fast, easy and fuss-free. Since Pique tea is hot or cold water soluble there’s no need for boiling water, making your Matcha and waiting for it to cool down.

    BONUS: If you’re kicking the coffee habit and struggling to get-going, I recommend Matcha – it provides calm energy and caffeine without the crash. 

    Read more about why I recommend Pique Tea, here, and how Matcha and green tea fits in on your AIP healing journey, here.

    Pique produces top-quality, quadruple screened tea crystals that are hot and cold water soluble, and completely suitable for the AIP elimination stage of the protocol when used in moderation. Grab yours here from our affiliate’s shop.

    Want to make this recipe coconut-free? While I haven’t tried it yet, you could try making it with Tigernut Milk, Avocado Milk or other AIP options mentioned in my AIP Milk post – click here for recipes!

    Enjoy your Matcha and this tasty Latte!
    ♥

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    aiprecipecollection.com AIP Recipes Matcha Latte

    Peachy Matcha Iced Latte

    Yield: 2 Servings
    Prep Time: 10 minutes
    Total Time: 10 minutes

    ♥ RECIPE & IMAGES BY: AIP Recipe Collection ♥ Who needs coffee when you have this perfectly peachy Matcha pick-me-up to add to your morning routine

    Ingredients

    Instructions

    1. In a blender add the peaches, ¼ cup water, vanilla extract, lemon juice and honey (or maple syrup). Blend until completely smooth. *
    2. In a separate bowl or mug add the Pique Matcha powder and slowly add the cold/room temperature water while whisking. Whisk until Matcha is fully dissolved in the water.
    3. To assemble evenly divide the peach puree between two glasses.
    4. Add ice to each glass until one third to half filled with ice.
    5. Gently pour your coconut milk into each glass (1/4 cup in each glass) *
    6. Pour half of your Matcha into each glass.
    7. Stir & Enjoy!

    Notes

    • If you don't have a high speed blender that will make your peach puree completely smooth, you may wish to peel the peaches or press it with a spoon gently through a fine mesh strainer to remove any lumps after step #1 above.
    • Want to make it Coconut-Free? While I haven't tried this recipe with an alternative, you could try one of these AIP milk options.

    © AIPRecipeCollection.com
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    2-Minute Breakfast Seasoning

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    Making your own homemade savoury breakfast seasoning is easy and delicious! It’s perfect for special diets, like AIP, Paleo, Whole30 or low FODMAP.

    This recipe came about when our recipe contributor, (Andrea, formerly known as the Hurried Health Nut) was making one of her favorite breakfast hashes and she thought to herself, “Wouldn’t it be great if I had a breakfast seasoning blend I could easily add to my quick weekday breakfasts, without having to measure out a million different spices?”

    While there is a delicious AIP compliant Breakfast Blend by Primal Palate, it is a little “spendy” as they say. Thankfully, if you have a couple of minutes and a few basic herbs and spices in your pantry, you can easily make your own! Double or triple the batch and keep it on hand – it works well in lots of dishes!

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    aiprecipecollection.com / AIP Recipes

    2-Minute Breakfast Seasoning

    ♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ Making your own homemade savory breakfast seasoning is easy and delicious! Great forspecial diets, like AIP, Paleo, Whole30 or low FODMAP.

    Ingredients

    • 2 tsp - sea salt
    • 2 tsp - dried sage
    • 2 tsp - dried oregano
    • 2 tsp - dried onions (omit for low FODMAP)
    • 1/2 tsp - cinnamon
    • 1/2 tsp - turmeric
    • 1/4 tsp - ground cloves

    Instructions

    1. Combine all spices in a jar and give it a good shake.
    2. I use about 1 tsp per pound of meat or vegetables, but feel free to adjust the amount you use to your taste.
    3. Store leftovers in an air-tight glass jar.

    Notes

    Use for homemade breakfast sausages, breakfast hashes, sautéed veggies, or anywhere else you’d like a savory breakfast flavor.

    © AIPRecipeCollection.com
    With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

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    Countertop Coconut Yogurt

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    A super easy 2-ingredient AIP coconut yogurt anyone can make with just a mason jar and some cheesecloth. Paleo, dairy-free, gluten-free, whole-30 and vegan.

    If you don’t have an Instant Pot, or are feeling a little lazy and didn’t want to go to the effort, this recipe is for you!

    Our recipe contributor, (Andrea, formerly known as the Hurried Health Nut) discovered an easier alternative in this recipe from Minimalist Baker using just two ingredients and no cookware! She tried it with the ingredients she had on hand and it was a great success! So, she adapted it slightly to be AIP.

    Andrea suggests grass-fed Collagen peptides, but they aren’t 100% necessary. She says “it tastes delicious either way.” If you want an extra protein or collagen boost in your AIP coconut yogurt, just stir in a scoop of collagen peptides after the fermentation process but before placing in the fridge. It also helps thicken it up a bit, if you like your yogurt really thick, Greek style. And by all means, if you are vegetarian or vegan, or you just don’t have any on hand, feel free to skip the collagen peptides.

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    aiprecipecollection.com / AIP Recipes coconut yogurt

    Countertop Coconut Yogurt

    Yield: 1 Cup
    Prep Time: 5 minutes
    Cook Time: 1 day
    Additional Time: 1 day
    Total Time: 2 days 5 minutes

    ♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ This AIP coconut yogurt recipe is suuuuuper easy. Promise. If I can do this, you definitely can. It will take you less than five minutes. Pinky swear.

    Ingredients

    Instructions

    1. Clean and sterilize a pint size mason jar.
    2. Shake coconut milk well, open and then pour into your mason jar.
    3. Break open two probiotic capsules and sprinkle contents over coconut milk.
    4. Using a wooden or silicone spoon, spatula or whisk, stir coconut milk and probiotics until well-combined (do not use metal, as it deactivates the probiotics).
    5. Cover your mason jar with cheesecloth or a thin dish towel and secure with a rubber band.
    6. Let rest in a warm location (on your counter is fine) for 24-48 hours, or until yogurt has thickened and gotten tangy. The amount of time you let the yogurt ferment will depend on how warm your location is and how tangy you like your yogurt. We keep our house in the upper 60’s °F and 48 hours on the counter works just fine for me. (*It should smell tangy, but not “funky.” If it starts to smell funky, it has gone bad. Throw it out.)
    7. Once your yogurt has reached the right amount of tanginess, give it a good stir with a wooden spoon or silicone spatula, cover with an airtight lid and store in the fridge. It will have a little thin layer of coconut kefir on top, but just stir it in and let it sit in the fridge for a bit and it will thicken up.
    8. If you like your yogurt extra thick (or you want an extra boost of protein/collagen), try mixing in a scoop of collagen peptides (after your yogurt has fermented, before you place it in the fridge). This step is optional.
    9. After your coconut yogurt has fermented, feel free to add your sweetener of choice (I like maple syrup or honey for AIP), fresh fruit, fruit compote or enjoy as is.
    10. Store in the fridge in an airtight container for up to 1 week.

    Notes

    Also works great as a dairy-free sour cream substitute, as a thickener for dairy-free“cream” sauces and as a topper for Paleo/AIP waffles. I also add it to smoothies for a probiotic boost as well as some extra creaminess.

    What Probiotics Should You Use?

    In my other recipe, it was suggested that your probiotic should containing the following strains - Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp bulgaricus, Lactobacillus rhamnosus, Streptococcus thermophiles (our other recipe creator uses Innate Response Flora 5-14).

    © AIPRecipeCollection.com
     With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

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    Blueberry TigerNut Muffins with Hidden Liver

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    STOP RIGHT THERE! Do NOT pass by this recipe just because of the dreaded “L” word! These are seriously delicious and you WILL NOT know that there’s liver in them.

    Don’t believe me? My family didn’t either, but my husband accidentally ate one of my muffins and only realized halfway through that it was mine … he then texted me and said “oops, sorry, I ate one of your muffins – they’re not bad and they really DON’T taste like liver!”

    So, if you’re trying to “up your nutrient game” and sneak some liver into your bellies, give this one a try!

    ~~~~~

    This recipe was inspired by Kate Jay’s (of Healing Family Eats) Blueberry Liver Muffin recipe that was only presented in the 2021 AIP Summit. 

    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 best AIP cookies  – especially when it comes to taste, texture and crunch! 

    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, and on my affiliate’s website – TigerNuts USA)

    Special Offer

    Save 5% Off Every Order at TigerNuts USA with Coupon Code: AIP5
    CLICK HERE TO     SHOP

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    AIP Blueberry TigerNut Muffins with Hidden Liver

    Blueberry TigerNut Muffins with Hidden Liver

    Yield: 1 Dozen
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Additional Time: 10 minutes
    Total Time: 50 minutes

    ♥ RECIPE & IMAGES BY: AIP Recipe Collection ♥ The easiest way to love liver! Shhhh - no one needs to know what's in them.

    Ingredients

    Gelatin Egg

    Instructions

    1. Preheat oven to 350F. Line a muffin pan with 12 paper liners.
    2. For best results and a fluffier texture, ensure your blueberries are thawed and drained, and if your chicken livers were previously frozen, ensure they're fully thawed and dried on paper towels.
    3. Add chicken livers and banana to a food processor and blend until smooth.
    4. Transfer to a large bowl, add the oil and maple syrup and mix well.
    5. Add TigerNuts flour, arrowroot starch, baking soda, cinnamon, ginger and salt and mix until combined.
    6. Prepare your gelatin egg by placing the gelatin in a small bowl. In a separate bowl combine water and apple cider vinegar. Pour the water and vinegar mixture over the gelatin and whisk well to combine completely.
    7. Immediately add the gelatin egg and blueberries to the batter and mix to combine - do not over mix.
    8. Spoon mixture into the muffin liners, making sure you have blueberries in each.
    9. Bake for 30 minutes or until just cooked and a toothpick tester comes out clean. Do not overcook.
    10. Cool on a wire rack and enjoy!


    These are delicious when warm or cold - try splitting a muffin open and lightly toasting if you want to warm them up.

    FREEZER FRIENDLY - For optimal freshness, freeze what you won't eat in a few days and simply thaw them in the fridge overnight.

    Notes

    Feeling unsure that you or your family will enjoy these? Try adding 1/3 Cup of dried fruit to the mix at the same time you add the blueberries - this will add a bit more sweetness. (Ensure your dried fruit is unsulphured and does not contain added sweeteners or non-compliant oils or preservatives).

    © AIPRecipeCollection.com
    , ,

    Chewy Apple Pie Cereal Bars

    This post contains affiliate links.  Click here to see what that means.

    If you haven’t heard yet, there’s a new AIP cereal in town! Meet Lovebird Cereal – it’s 100% AIP Elimination Stage Compliant and 100% AMAZING!

    This product is a game-changer for anyone with AIP kiddos … like cerealously … what have y’all been giving your AIP toddlers to munch on with Cheerios off the table!?

    And what a treat to be able to grab a quick bowl of cereal in the morning for breakfast or an anytime snack … zero guilt – it’s a clean and healthy, gut-friendly option.

    About Lovebird

    ♥ Gluten-Free
    ♥ Dairy-Free
    ♥ Non-GMO
    ♥ Sweetened by Nature – No Refined Sugar or Stevia
    ♥ No “Natural” Flavors
    ♥ Nothing Fake!
    ♥ Perfect served with dairy-free milk like coconut milk, banana milk or tigernut milk (or nut milk if you’ve reintroduced them)

    Lovebird cereal comes in three flavors – unsweetened, honey and cinnamon – and all are 100% AIP elimination stage compliant! 

    Free of inflammatory ingredients and full of gut health boosting nutrition to support your family’s immunity.  In a perfect world, you could eat fresh whole foods but life is busy and sometimes you need some convenient options.  That’s why Parker created Lovebird foods “to clean up junk food”. 

    And as if that weren’t enough, Lovebird donates twenty percent (20%) of net profit from the sale of all Lovebird products to nonprofits in support of charitable programming and research in the fight against pediatric cancer. 

    Special Offer

    Save 15% Off Every Order with Coupon Code: AIP
    CLICK HERE TO     SHOP

    The Recipe

    Before I started the AIP, one of my go-to snacks or grab and go breakfasts was a simple granola/cereal bar. While sweets like this are no longer part of my daily morning routine it’s nice to have a little treat now and then, so I created these Chewy Apple Pie Lovebird Cereal Bars to satisfy my hankering for granola bars and my favorite kind of pie. 

    Enjoy! ♥

    If you make this recipe, be sure to tag me on social media @aiprecipecollection – I can’t wait to see your results and hear how you’ve enjoyed them.

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    Chewy Apple Pie Lovebird Cereal Bars aiprecipecollection.com

    Chewy Apple Pie Cereal Bars

    Yield: 8 Large Bars or 16 Medium Squares
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes

    ♥ RECIPE & IMAGES BY: AIPRecipeCollection.com ♥ Chewy Apple Pie Lovebird Cereal Bars - they'll satisfy the kid in you!

    Ingredients

    Instructions

    1. Preheat oven to 350°. In a large mixing bowl, combine crushed and whole cereal, dried fruit, coconut, collagen, cinnamon and salt.
    2. Add riced plantain, apple and maple syrup.  Mix well. You will have a very stiff batter or a ball of ingredients when everything is well incorporated
    3. Line an 8” X 8” baking pan/dish with parchment paper.  
    4. Press the cereal bar mixture evenly into the pan/dish. Scatter whole Lovebird cereal over the top of the cereal bars and lightly press into the mixture.
    5. Bake for 30 minutes.  Remove bars from the pan using the parchment paper and allow to cool completely on a wire cooling rack., leaving the parchment paper attached.
    6. Cut into bars or squares. Store in an airtight container in the fridge.

    Notes

    Crushed / Powdered Cereal : I used a small blender cup to create a flour.

    Dried Fruit & The AIP : ensure your dried fruit is UNsulphured and does not contain added sugar or non-compliant oils or preservatives

    How to "Rice" Plantains : Simply peel and roughly slice into a food processor that has an "S" blade installed. Pulse until small rice size pieces are achieved. Try not to over-process the plantains into a batter.

    If you don't have a food processor, peel the plantain and use a food grater to achieve a shredded consistency.

    © AIPRecipeCollection.com
    ,

    Instant Pot Coconut Yogurt

    This Instant Pot Coconut Yogurt recipe has been contributed by one of our very own members in the AIP Recipe Collection Facebook Group. She’s generously offered to share this recipe since so many have a challenge getting their coconut yogurt just right.

    ♥ Thank-You Mistie ♥

    Mistie explained that when she started making coconut milk yogurt she tested a lot of recipes – some with coconut cream, others with coconut milk, but she couldn’t quite achieve the taste and texture she wanted. 
     
    After researching and experimenting with yogurt making she tweaked a few recipes and arrived at this method. It’s important to note that she recommends using full-fat, additive free coconut milk and stresses the need for using some specific strains of probiotics. 
     
    Interestingly too, non-dairy yogurt does not self-propagate the way dairy yogurt does, so a fresh starter is required each time. Mistie suggests purchasing a bottle of good quality probiotics (follow the link in the ingredients for her recommendation or see the notes below for more details) as it’s more cost effective than purchasing “yogurt starter cultures” available on the market (many of which aren’t AIP compliant anyway).  
     
    While Mistie’s recipe is for plain, unsweetened yogurt, I’ve added my suggestion for a sweetened vanilla option below but you may want to reserve some aside un-flavored for cooking – any way you choose to enjoy it …  it’s delish! 
    VERY IMPORTANT!! Follow the instructions for this recipe precisely! Follow the steps in the order they are presented. The gelatin is heat activated for this recipe and your yogurt will not thicken if you deviate from the directions.
    Now, on to the recipe!
     
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    Instant Pot Coconut Yogurt aiprecipecollection.com Gail Shankland

    Instant Pot Coconut Yogurt

    Prep Time: 30 minutes
    Cook Time: 1 day
    Additional Time: 12 hours
    Total Time: 1 day 12 hours 30 minutes

    ♥ RECIPE BY: AIP Recipe Collection Group Member Mistie Charles ♥ 

    Ingredients

    OPTIONAL : For Sweetened Vanilla Yogurt

    Instructions

    1. Shake coconut milk and pour into the Instant Pot insert.
    2. Sprinkle gelatin over the coconut milk.
    3. Allow gelatin to bloom on top of the coconut milk for 3-5 minutes.
    4. Push the “Sauté” button on your InstantPot.
    5. As the coconut milk heats up, use an immersion blender or whisk to blend the gelatin into the coconut milk. This also helps ensure the coconut milk will not separate.
    6. Bring the coconut milk just to a rolling boil and then turn off the heat.
    7. Allow the coconut milk to cool to 80-90 degrees. If you want to do this quickly, set the bottom of the InstantPot insert in an ice bath and check the temperature with a thermometer.
    8. Once the coconut milk has cooled, sprinkle 2 capsules of the probiotic on top and whisk to combine.
    9. Place the InstantPot insert back in the machine if you've removed it and secure the lid and close the vent. Set the yogurt function for 24 hours.
    10. After 24 hours, use an immersion blender or whisk to blend the yogurt.
    11. Pour or spoon the yogurt into a bowl or small jars ad place in the refrigerator for 12 hours.
    12. After 12 hours of refrigeration your yogurt is ready to enjoy! (If it has separated, simply mix well.)
    13. If you wish to flavor your yogurt, add it after the 12 hours of refrigeration and simply blend it in.

      Occasionally a batch may separate. If this happens, simply use a blender or immersion blender to thoroughly combine again.
      TIP: If you're using a regular blender for this task make a smoothie immediately after so there is no yogurt wasted.

    Notes

    After testing a number of strains of probiotics and brands, Mistie suggests your probiotic should containing the following strains - Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp bulgaricus, Lactobacillus rhamnosus, Streptococcus thermophiles (She uses Innate Response Flora 5-14)

    © AIPRecipeCollection.com