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Full credit for this recipe goes to Alaena Haber of Grazed and Enthused who originally shared this recipe as a guest post on The Paleo Mom’s website way back in 2015. Unfortunately, at some point the recipe went missing from both websites, and despite a follower sharing the information for Alaena to re-post, it was never put back up. Hopefully she won’t mind me sharing her beautiful recipe here … it looks like one that the AIP community doesn’t want to lose!

Alaena wrote:

“I wanted to make a birthday cupcake that AIPers or those on sugar-free diets could enjoy. The texture is very close to the birthday cake we’re all used to – dense, moist, and chewy. The frosting takes on an almost mocha flavor from the carob powder and I really could just eat a bowl of Birthday Frosting and never turn on my oven, but I wasn’t going to half-ass the birthday cake recipe.

I wanted to make a recipe with the texture of a real cupcake… dense, moist, but light at the same time. The carob powder lends the chocolate-y flavor while also absorbing some of the moisture from the pureed avocado, plantain, and blueberry. That’s right… cupcakes WITHOUT added sweetener and made with 3 varieties of fresh fruit. The fruit flavors do not come through in the final product though – they just provide the texture and natural sweetness. I do highly suggest weighing the plantain and avocado according to the recipe. I own a small kitchen scale that I find very helpful when baking with Paleo ingredients because of their finicky nature. The Chocolate Frosting is a very simple recipe that takes just 5 minutes to whip together and is delicious on its own. If you want your cupcakes to have as much frosting as the ones in the photos, I suggest doubling the recipe!

Enjoy these handheld treats on your next special occasion (“Tantalizing Tuesday” is a holiday, right?) Share them with your friends & family who will be shocked when you tell them they’re really eating a sweetener-free fruit cake!”

Want more of Alaena’s recipes, grab a copy of the cookbook she co-authored with Dr. Sarah Ballantyne – “The Healing Kitchen”  it’s one of the most recommended in the AIP community – check it out here.

Fresh Fruit Sweetened Carob Cupcakes

Yield: 9

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

♥ RECIPE & IMAGES BY: Alaena of Grazed and Enthused ♥ A cupcake that AIPers or those on sugar-free diets can actually enjoy!

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Ingredients

• 9 oz peeled yellow plantain (about 1 large)
• 6 oz peeled and pitted avocado (about 1 large)
• ½ cup fresh blueberries
• 2 tsp organic vanilla extract
• ½ tsp apple cider vinegar
• ¼ cup sustainable palm shortening
• 1 gelatin egg (click for directions)
• ½ cup + 2 T carob powder
• 1 T arrowroot flour
• 1 T coconut flour
• 1 tsp baking soda
• ¼ tsp sea salt

Frosting Ingredients

• 1 cup cold coconut cream*
• ¼ cup carob powder
• 1 tsp gelatin (10% off with Code: AIP10)
• Pinch sea salt

Instructions

For the Cupcakes

TIP: It is strongly recommended that you weigh your plantain and avocado for best resutls as AIP baking can be finicky!

1. Preheat oven to 350 degrees. Line 9 muffin cups with silicone liners or grease well.
2. In a high-powered blender (like a Vitamix) or food processor, puree plantain, avocado, ½ cup blueberries, vanilla extract, apple cider vinegar and palm shortening until smooth. Pour in gelatin egg and pulse to combine completely, scraping down the sides as needed.
3. Add the carob, arrowroot flour, coconut flour, baking soda, and sea salt to the blender. Blend until combined. The batter should be fluffy and thick.
4. Pour ¼ cup batter into prepared muffin cups. Bake in preheated oven for 20 minutes until the tops spring back when lightly pressed.
5. Let cool on wire rack completely before frosting. Store frosted cupcakes in a sealed glass contained in the fridge for up to 3 days.

For the Icing:

1. Using a hand or stand mixer, whip cold coconut cream in a bowl for 5 minutes until fluffy and soft peaks form.
2. Stir in carob powder, gelatin and sea salt until smooth.
3. Keep frosting cold until ready to pipe or spread onto cupcakes.

*I place a 13.5 oz can of coconut cream in the refrigerator for a few hours and discard any coconut water that has separated from the cream. The coconut water can be used in smoothies and juices.

 

 

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These Carob Date Bars require just FOUR ingredients and NO baking! Kick your chocolate craving to the curb with these healthy AIP, Paleo and vegan treats!

While carob is clearly not (and will never be) chocolate, it has a delicious, nutty, savory-sweet flavor that, when paired with dates in these Carob Date Bars – really stops your chocolate cravings. Bonus points: unlike chocolate, carob does not contain any caffeine

4-Ingredient Carob Date Bars

Yield: 16 servings

Prep Time: 15 minutes

Additional Time: 30 minutes

Total Time: 45 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ Kick your chocolate craving to the curb with these healthy, no-bake bars.

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Ingredients

• 2 cups - tightly packed pitted Medjool dates (unsulphured)
• 1/4 cup - warm water (plus additional warm water for soaking)
• 1/2 cup - coconut flour
• 1/4 cup - coconut oil, melted
• 1/3 cup - carob powder

Instructions

1. Soften dates by soaking them in a bowl of warm water for about 10 minutes. Then drain.
2. Add soaked dates and 1/4 cup warm water to food processor.
3. Pulse until dates are finely chopped.
4. Add coconut flour, melted coconut oil and carob powder to food processor and pulse until a sticky batter forms.
5. Scrape down the sides of the food processor and pulse again, until well-combined.
6. Line an 8″ square baking dish with parchment paper and spread the batter into an even layer.
7. For a smoother top, add a sheet of parchment paper on top and smooth with a flat-bottomed object (like a drinking glass).
8. Transfer to the fridge to firm up for 30-60 minutes.
9. Lift carob date bars out of the baking dish with the parchment paper. Slice into 16 bars and enjoy!

Notes

Store leftovers in an airtight container in the fridge for about a week, or in the freezer for about a month.

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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Finding a good AIP Cookie recipe that has the texture and crunch of a traditional cookie can be tough, but these simple little cookies have that covered! You can whip up a batch in no time at all and have your kiddos help you roll them into balls to be baked. They remind me of sugar cookies crossed with a hint of that familiar peanut butter taste .. but without the peanut butter of course!

If you want to make these cookies coconut free, you could probably safely use an alternate oil like extra virgin olive oil, avocado oil or tigernut oil.

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

TigerNuts Cinnamon Sugar Cookies

Yield: 2 Dozen

Cook Time: 15 minutes

Total Time: 15 minutes

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Ingredients

• 1 1/4 Cups TigerNuts Flour
• 1/2 tsp. Baking Soda
• 1/2 Tbsp. Ceylon Cinnamon Powder
• 1/8 tsp. Himalayan Salt
• 1/4 Cup + 1 Tbsp. Coconut Oil, melted
• 1/2 Cup TigerNuts Flour 
• 1/4 Cup Pure Maple Syrup
• 1/2 tsp. Pure Vanilla Extract

Instructions

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a medium-size mixing bowl, whisk together the first quantity of TigerNuts flour, baking soda, cinnamon and salt, making sure there are no clumps.
3. In a small mixing bowl, whisk together the coconut oil, TigerNuts flour, maple syrup and vanilla extract.
4. Pour the wet ingredients into the dry. Stir well to thoroughly combine. You will need to use your hands to fully incorporate.
5. Using your hands, roll the dough, about 1 Tbsp. at a time, into a ball and place on the parchment lined baking sheet. Continue until all the dough has been used – you should have about 2 dozen.
6. Bake for 15 minutes, until they are starting to firm up on the outside.
7. Let cool on the baking sheet for a few minutes before transferring the cookies to a
   wire rack to continue cooling completely.

Notes

These cookies keep well in an airtight container and can even be frozen and enjoyed straight out of the freezer!

If you want to make these cookies coconut free, while I haven't tried it, you could probably safely use an alternate oil like extra virgin olive oil, avocado oil or TigerNut oil.

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  TigerNuts Flour - 1 kilo box (2.2 lbs) | Tiger Nuts USA

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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

I couldn’t resist the opportunity to re-create an old family favorite with this seriously crunchy new cereal … say hello to Lovebird Cereal Cookie Clusters … or Cookie Bars … or Bird Food Bits – just for fun!

Yep, that’s right, you get to choose the presentation! You could even use this recipe to create little nests for baby showers or Easter cookie treats … or form it into mini donut shapes and decorate them as wreaths for the holidays! Think outside the cereal box on this one folks … have fun with it.

This no-bake recipe is fast and easy enough you can get your kids to help. It’s the perfect holiday or anytime treat!

When I had my non-AIP taste-testing hubby try these he was wowed! He said, “now that’s the kind of thing you take to someone’s house – no one will ever know it’s AIP!”

If you make this recipe, be sure to tag me on social media @aiprecipecollection – I can’t wait to see what you create.

Enjoy! ♥

Lovebird Cereal Cookie Clusters

Yield: 24 Clusters or Bars

Prep Time: 15 minutes

Additional Time: 30 minutes

Total Time: 45 minutes

♥ RECIPE & IMAGES BY: AIPRecipeCollection.com ♥ A fast and easy AIP cereal treat your kiddos will love helping you make!

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Ingredients

• 2 Cups Unsweetened Lovebird Cereal (click here to order)
• 1/2 Cup Finely Shredded Unsweetened Coconut
• 4 Tbsp Tigernut Flour (Save 5% with Code: AIP5)
• 3 Tbsp Avocado or Tigernut Oil
• 1/4 Cup Raw Honey
• 6 Tbsp Coconut Oil, gently melted (should be opaque, not translucent)
• 2 Tbsp Coconut Butter, softened
• 1/2 tsp Pure Vanilla Extract
• 1/4 tsp Himalayan Salt
• 2 Tbsp Toasted Carob Powder

Instructions

1. Line a cookie sheet or an 8 x 8 pan with parchment paper depending on your preferred "sweet tweet" presentation - 1) Cookie Clusters, 2) Cookie Bars or 3) Bird Food Bits
2. With the exception of the Lovebird cereal and shredded coconut, mix all ingredients together in a large bowl until smooth.
3. Add the Lovebird cereal and shredded coconut and stir until completely coated.
4. For Cookie Clusters: with damp hands gently form clusters about 1" in diameter and place them on the lined cookie sheet.
   For Cookie Bars: with damp hands press the mixture firmly into an lined 8 x 8 pan.
   For Bird Food Bits: turn the mixture out onto a lined cookie sheet and and spread it in a thin layer.
5. Refrigerate your clusters, bars or bird food bits for 15-30 minutes or until firm.
6. For cookie bars, once they're firm you can cut then into what ever size or shapes you like. For bird food bits, break them up into bite sized pieces.
7. Enjoy!
8. Store refrigerated in a sealed container.

Notes

The tigernut flour and tigernuts/avocado oil are to create tigernut butter, so if you have tigernut butter but not tigernut flour you can simply use 4 Tbsp. tigernut butter instead.

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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!

While 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 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

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, Fully Healthy (formerly 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).

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!
♥

 

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!

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Ingredients

• 4 to 6 Large Organic Cooking Apples (I used McIntosh)
• 1 Tbsp Premium Organic TigerNuts Oil
• 1 tsp Ceylon Cinnamon (or to taste)
• 1/2 tsp Ginger Powder (or to taste)
• Pinch of Himalayan Salt
• 3 to 4 Tbsp Coconut Butter (plus more for garnish)
• 2 to 4 Tbsp SlicedTigerNuts (plus more for garnish)
• 1 Tbsp Maple Syrup or Honey
• 4 Nuco Coconut Wraps

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!