These Easy AIP Pumpkin Waffles come together quickly with the help of a blender and just 11 ingredients. They’re AIP, Paleo and gluten free and nothing short of incredible. You can make them soft and fluffy, or crispy and crunchy – whichever’s your favorite way to enjoy waffles.
TigerNuts
Tigernuts are a big part of this recipe, so if you’re just getting started on the AIP and you haven’t heard of TigerNuts, let me fill you in.
TigerNut flour is 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 call for tigernuts or tigernut flour, 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)
optional: chopped pecans for topping (omit for AIP or try sliced tigernuts instead)
Instructions
Preheat your waffle iron to your favorite setting (I set mine to medium for soft and fluffy)
Add all ingredients to a blender, in order listed above
Blend on medium-low for about 15 seconds, or until well blended. You may need to stop and scrape down the sides partway through. The batter will be fairly thick.
If your waffle iron needs it, use coconut oil to grease the top and bottom plates (mine did not need it).
Pour half of the batter onto your waffle iron (you will need a spatula to help scrape it out of your blender), close the lid and cook to your preferred crispiness
My iron was set to medium and the waffles came out fully cooked, but still soft and fluffy
Repeat step 2 for the second half of the batter
Serve with optional chopped pecans (or sliced tigernuts for AIP), and a drizzle of maple syrup. Enjoy!
Notes
* For dense AIP flours, like cassava and tigernut, measure by scooping with a spoon into your measuring cup and then level it off . If you just stick your measuring cup directly into the bag and scoop, the flour gets packed down too much and makes fora dense or dry end product.
STORAGE: If you have leftovers, they’ll save in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months
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.
https://aiprecipecollection.com/wp-content/uploads/2023/09/AIP-Pumpkin-Waffles-3.jpg1080720Gail Shanklandhttps://aiprecipecollection.com/wp-content/uploads/2018/07/AIP-RC-LOGO-CLEAR-1500x515.pngGail Shankland2024-10-08 16:53:092024-10-08 16:56:50Pumpkin Waffles ~ in a Blender!
These fluffy AIP Pumpkin Muffins are a perfect paleo, vegan, and gluten-free fall treat. Anyone can whip up this simple, straightforward recipe, any everyone will enjoy them– food intolerances or not!
TigerNuts
Tigernuts are a big part of this recipe, so if you’re just getting started on the AIP and you haven’t heard of TigerNuts, let me fill you in.
TigerNut flour is 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 call for tigernuts or tigernut flour, 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)
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!
Pumpkin Muffins
Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥
optional: 1/4 cup - chopped pecans, for topping (omit for AIP and nut-free or try sliced Tigernuts instead!)
Instructions
Preheat oven to 350ºF and line a muffin pan with paper muffin liners, or grease liberally
Add all dry ingredients to a medium mixing bowl
To measure the flours, be sure to use the “spoon and level method” to prevent heavy, dense muffins
Whisk to combine and break up any clumps
Add wet ingredients to the same bowl and mix well with a silicone spatula
Divide batter evenly among your muffin pan
Optionally, top with chopped pecans
Place the muffins in your preheated oven and bake for 35-40 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out mostly clean (the muffins are very moist, so it won’t come out completely clean).
Let cool for at least 15 minutes to allow them to set
Save in an airtight container on the counter for up to 3 days, in the fridge for up to 5days, or in the freezer for up to 3 months
To reheat, zap in the microwave for about30 seconds, or until desired temperature. You can also enjoy them at room temperature
Notes
* For dense AIP flours, like cassava and tigernut, measure by scooping with a spoon into your measuring cup and then level it off . If you just stick your measuring cup directly into the bag and scoop, the flour gets packed down too much and makes fora dense or dry end product.
STORAGE: Store in an airtight container on the counter for up to 5 days, or in the freezer for a few months.
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.
This recipe for AIP elimination stage compliant breadsticks is one of my faves! I love that it uses plantains instead of a whole bunch of expensive or unfamiliar ingredients.
Unfortunately, the recipe has disappeared from its original website. Fortunately, I found a copy of the ingredients online and managed to pull it all together so we don’t lose this delicious recipe that helps give us a feeling of normalcy.
As always, I want to give complete credit for this recipe to its creator, Tyler – formerly known as The Primitive Homemaker.
1 green (or very slightly yellowing) plantain (exact size is not terribly important)
1 teaspoon of sea salt
1.5 teaspoons of organic garlic granules
1.5 teaspoons of organic onion granules
2 tablespoons of organic dried basil
1 teaspoons of organic dried parsley
1 tablespoons of organic dried oregano
2 tablespoons of organic coconut oil
1/3 cup of tapioca flour
Instructions
Peel and roughly chop the plantains and then process well in a food processor.
Add the remaining ingredients to the food processor and blend until you have a smooth dough (depending on the size of your plantain, you may need to adjust with a little more oil or flour)
Roll into breadsticks and place on a baking sheet lined with parchment paper
Bake in an oven preheated to 350 degrees for approximately 10-15 minutes or until golden brown
Notes
Enjoy immediately or store in an air-tight container for a few day in the fridge.
https://aiprecipecollection.com/wp-content/uploads/2024/08/Breadsticks-Unsplash-e1724535220577.jpg491736Gail Shanklandhttps://aiprecipecollection.com/wp-content/uploads/2018/07/AIP-RC-LOGO-CLEAR-1500x515.pngGail Shankland2024-08-24 17:03:232024-08-24 17:47:18Italian Herb Breadsticks
These Banana Muffins are made AIP compliant and vegan using cassava flour, tigernut flour and mashed banana combine for the perfect taste and texture.
So many other AIP muffin recipes I’ve tried are either gooey on the inside and burnt on the outside, or dry and crumbly. But these Banana Muffins are neither! They’re moist, but not gooey. And they’re textured, but not gritty or dry. And they do it all without eggs or even gelatin eggs!
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 and on my affiliate’s website – TigerNuts USA)
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!
Banana Muffins
Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ AIP banana muffins with the best taste and texture, plus they're vegan too!
2/3 cup - chopped walnuts (optional) (AIP re-intro)
Instructions
Preheat your oven to 350°F and line a 12-cup muffin pan with liners or grease well with extra oil
Mash bananas well with a potato masher or fork. Measure to make sure you have about 2 cups
Combine mashed banana with all other ingredients*, except walnuts, and mix well with a spatula
If using walnuts, fold them into the batter, reserving a little to top the muffins, if desired
Portion batter into muffin cups and top with reserved walnuts
Bake at 350°F for 35-40minutes, or until a toothpick inserted into the muffins comes out mostly clean
Allow to cool completely on a rack, or enjoy once cooled to your liking
Notes
* For dense AIP flours, like cassava and tigernut, measure by scooping with a spoon into your measuring cup and then level itoff . If you just stick your measuring cup directly into the bag and scoop, the flour gets packed down too much and makes fora dense or dry end product.
STORAGE: Store in an airtight container on the counter for up to 5 days, or in the freezer for a few months..
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.
This recipe for AIP elimination stage compliant Chewy “Chocolate” Chunk Cookies is by far the most recommended cookie recipe in AIP Recipe Collection Facebook Group! So you can imagine our disappointment when the recipe creator closed down her website!
Fortunately, I had saved a copy of the recipe and want to give complete credit for this recipe to its creator, Tonja, formerly known as Flame to Fork (the recipe formerly lived here, and in the event it comes back online, I wanted to provide the original link).
To allow Tonja’s story to live on, here is a snippet from the post she wrote:
“This girl likes her cookies. So when I found out that I would need to start following the autoimmune protocol (AIP) to help heal a leaky gut, my old-standby of Seriously Chewy Chocolate Chip Cookies were a no-go. I can tell you, it is not easy to follow this protocol. Although these cookies are good, they were still created as a treat in a way of eating that seems so limiting. Something to help everyone feel a bit more “normal” while living in a world where they can’t eat normal. In the real world of convenience foods (even the paleo/”clean” ones), restaurants and anything else created to help simplify real food for the majority of people, there are ingredients that someone on AIP cannot have. So having been AIP just over a month now, I feel the need for normalcy. I’ll be honest and say I’ve cried a few tears in my kitchen. I’ve sobbed while washing the thousandth dish that week since I am literally cooking every dang day. I know I am not alone. And I just want a cookie. (did you just picture me on the floor, pounding my fists on the ground, having a tantrum??) Out of desperation, comes yumminess for you guys as well. I hope you like it! xo – Tonja”
I’m sure we all feel what Tonja wrote … and it’s good to know that we are definitely not alone. I’m ever so grateful for all of the very talented recipe creators out there who have shared their journeys and their delicious inspirational creations to help us stay on track, keeping our bodies and souls nourished. ♥
Chewy "Chocolate" Chunk Cookies
Yield: 8 Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 20 minutes
Total Time: 40 minutes
♥ RECIPE & IMAGES BY: Tonja - Formerly "Flame to Fork" ♥ The #1 most recommended cookie recipe in the AIP Recipe Collection Facebook group!
Heaping 1/2 cup-full of homemade carob chips (recipe below)**
Instructions
Preheat oven to 350 degrees.
In a medium sized bowl, combine tapioca flour, coconut flour, gelatin, coconut sugar, salt and baking soda.
In a small bowl, melt the palm shortening and then stir in the maple syrup and vanilla.
Add the liquid mixture to the flour mixture and stir until well combined.
Mix in the homemade carob chips (or chocolate chips) and let cool (or pop in the refrigerator for 10 minutes).
Divide batter into 8 equal portions and roll each portion into a ball.
Place the dough balls onto a parchment lined cookie sheet and flatten to about 3/4" tall.
Bake for 10 minutes or until edges are golden brown.
Let cool on the cookie sheet for about 5 minutes before putting on a cookie rack to cool completely.
Notes
* Arrowroot may be substituted, however I made them both ways and all testers agreed the tapioca was a better "mouth feel"
** If you tolerate chocolate, feel free to substitute dairy-free Enjoy Life chocolate chips
Some group members note that you can successfully substitute coconut oil 1:1 instead of palm shortening, or even pure lard (not Crisco/shortening, but lard).
Carob Chunks (Dairy & Cocoa Free)
Yield: 1 Cup
Prep Time: 5 minutes
Additional Time: 40 minutes
Total Time: 45 minutes
♥ RECIPE & IMAGES BY: Tonja - Formerly "Flame to Fork" ♥ This carob chunk recipe comes from the #1 most recommended cookie recipe in the AIP Recipe Collection Facebook group!
In a small saucepan over medium-low heat, melt the palm shortening and coconut butter.
Add in the coconut sugar and stir until dissolved (most likely it will not dissolve completely, but hey, we can try).
Remove from heat and stir in the carob powder, vanilla and sea salt.
Pour the mixture into a parchment-lined 8x8 baking dish or pan and put in the freezer for 20 minutes.
Remove from the freezer and using a sharp knife, cut the mixture into chocolate-chip sized chunks (the mixture should still be fairly soft and easy to run a knife through).
Return to the freezer to completely harden.
Once ready to use for the first time, using the pre-cut lines, break the "chocolate" into separate chunks.
Store extra in an air-tight container in the freezer.
Notes
Homemade AIP carob chips / chunks do not hold the same shape that a traditional chocolate chip does, so don't worry if your "chocolate" runs a little more than anticipated.
Some folks use coconut oil instead of palm shortening, but it's definitely noteworthy that your chips/chunks will be very runny in your cookies.
https://aiprecipecollection.com/wp-content/uploads/2023/10/Screen-Shot-2023-10-24-at-10.14.40-PM.png352782Gail Shanklandhttps://aiprecipecollection.com/wp-content/uploads/2018/07/AIP-RC-LOGO-CLEAR-1500x515.pngGail Shankland2023-10-24 22:15:292024-08-12 21:34:29Chewy “Chocolate” Chunk Cookies
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.
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.
Preheat oven to 400ºF and line a baking sheet with parchment paper
Measure out the palm shortening and place it in the freezer for about 10 minutes while you prepare the rest of the ingredients
Add all dry ingredients to a large mixing bowl and give it a quick whisk to blend
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
Add the cold pumpkin puree, coconut milk and vanilla extract to the bowl and mix with a spatula until a very thick batter forms
Turn the batter onto the parchment paper-lined baking sheet
Dust your hands with a little arrowroot starch and use them to form a disc about 1″ thick
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
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)
Bake at 400ºF for 20-25 minutes, or until golden brown
The scones will still be fairly soft to the touch, but should have some toasted edges
Allow to cool for at least 15 minutes, to set
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.
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.
https://aiprecipecollection.com/wp-content/uploads/2023/09/AIP-Pumpkin-Scones-6.jpg1080720Gail Shanklandhttps://aiprecipecollection.com/wp-content/uploads/2018/07/AIP-RC-LOGO-CLEAR-1500x515.pngGail Shankland2023-09-20 21:45:082024-08-12 21:51:51Pumpkin Scones with Spiced Caramel Glaze
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.
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?
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).
♥ RECIPE & IMAGES BY: AIP Recipe Collection ♥ This healthy AIP compliant Pumpkin Spice Protein Smoothie will make your friends hitting the drive-thru jealous!
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.
Countertop Coconut Yogurt
Yield: 1 Cup
Prep Time: 5 minutes
Cook Time: 1 day
Additional Time: 1 day
Total Time: 2 days5 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.
Shake coconut milk well, open and then pour into your mason jar.
Break open two probiotic capsules and sprinkle contents over coconut milk.
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).
Cover your mason jar with cheesecloth or a thin dish towel and secure with a rubber band.
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.)
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.
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.
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.
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).
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.
If you haven’t heard yet, there’s an amazing 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 now comes in FIVE flavors – unsweetened, honey and cinnamon, cacao (stage 1 AIP Reintroduction), and NEW strawberry – 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.
You’ll love making these fast and simple treats with your kiddos. You can make them into clusters, “bark” or even form them around popsicle sticks for a fun, frozen summer treat.
Think outside the cereal box on this one folks … have fun with it.
If you make this recipe, be sure to tag me on social media @aiprecipecollection – I can’t wait to see what you create.
Enjoy! ♥
Frozen Strawberry Delights
Yield: 9 Snack Bites
Prep Time: 5 minutes
Additional Time: 1 hour
Total Time: 1 hour5 minutes
♥ RECIPE & IMAGES BY: AIPRecipeCollection.com ♥ A fast and easy frozen AIP cereal treat your kiddos will love helping you make!
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)
Preheat oven to 350F. Line a muffin pan with 12 paper liners.
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.
Add chicken livers and banana to a food processor and blend until smooth.
Transfer to a large bowl, add the oil and maple syrup and mix well.
Add TigerNuts flour, arrowroot starch, baking soda, cinnamon, ginger and salt and mix until combined.
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.
Immediately add the gelatin egg and blueberries to the batter and mix to combine - do not over mix.
Spoon mixture into the muffin liners, making sure you have blueberries in each.
Bake for 30 minutes or until just cooked and a toothpick tester comes out clean. Do not overcook.
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).
https://aiprecipecollection.com/wp-content/uploads/2021/12/IMG_20210916_185940-scaled.jpeg14402560Gail Shanklandhttps://aiprecipecollection.com/wp-content/uploads/2018/07/AIP-RC-LOGO-CLEAR-1500x515.pngGail Shankland2021-12-31 20:07:162024-08-28 22:28:45Blueberry TigerNut Muffins with Hidden Liver
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Tigernuts are a big part of this recipe, so if you’re just getting started on the AIP and you haven’t heard of TigerNuts, let me fill you in. 
