Beyond the Bite

Get Beyond the Tick Bite and Eat Right For Your Life.

Baked Fish Sticks with Cucumber Dill Relish (AIP, Paleo, Low-FODMAP, Keto Variation)

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Awhile back when I was home in New England for Christmas break, my mom and I set out for our usual grocery store haul to Whole Foods.  While I spend the majority of my time in the produce oil picking out a plethora of fresh greens, herbs, and miscellaneous items such as radish sprouts, fresh ginger, and stalks of lemongrass, I decided to grab a couple containers of plantain chips on my way through to the cash register.  I wanted to do something different with them, something unique.  While I had my thoughts about making some type of flatbread with them, I first decided to grind them up into a fine powder in the food processor.  This trick has been used many times before for plantain chip chicken fingers (as seen here), which then got me thinking about making a seafood version.  Battered shrimp was first on my mind, however, I then remembered the freezer full of fish back home and realize that should probably be first on my list, hence fish sticks were born!  Of course, I couldn’t serve the fish sticks without some type of sauce, which is why I created a riff on the typical mayo and sour cream based tartar sauce.  While it would typically use pickle relish and lemon juice, I  decided to keep my variation low in histamine, using chopped cucumber in place of the relish and omitting the citrus altogether.  Overall, this recipe is a great way to get more seafood into not only your diet, but also your kids.  Though I am no parent, I am an older sister to a picky and loud younger brother that, while he is starting to “mature,” is still rather vocal about what is on his plate.  Thankfully, and honestly, to my surprise, he didn’t mind these fish sticks one bit as he dipped them in ketchup and scarfed them right down, proving them to be quite the crowd pleaser.

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Baked Fish Sticks with Cucumber Dill Relish

Print Recipe

(Serves 2-4)

Ingredients 

  • 1 lb firm white fish
  • 1 1/2 ground plantain chips (from 2-3 cups of chips)
  • 1 tsp sea salt
  • 1/2 cup extra virgin olive oil
  • 1 cup minced cucumber
  • 1/2 cup finely chopped dill
  • 1/2 cup minced green onion

Process

  • Make the sauce by whisking 1/4 cup olive oil, minced cucumber, dill, green onion, and 1/2 tsp of sea salt together in a bowl.
  • Preheat oven to 400 degrees, line a baking sheet with parchment paper, and place a wire rack on the sheet.
  • Grind plantain chips into a fine powder in the food processor and then transfer them to one shallow bowl with remaining 1/2 tsp sea salt, then pour the remaining 1/4 cup of olive oil in a second shallow bowl.
  • Cut the white fish into strips, about 1/2 inch thick and 3 inch long, then place in the first bowl, coating with oil, then transferring to the second bowl, mixing around until fully covered in plantain flour, then put on the prepared baking sheet. Repeat with remaining fish.
  • Once all of the fish sticks are prepared, place the baking sheet in the oven and allow the sticks to cook for 20-30 minutes depending on how thick your fish is.
  • Lastly, remove your fish sticks from the oven, allow to cool slightly, then serve with cucumber dill sauce.

Recipe Notes

To avoid mixing the olive oil and flour mixture, use one hand to coat the fish sticks in oil, and then your other hand to coat them in the plantain mixture.

The thinner your fish, the faster it will cook in the oven.

Keto variation: use almond flour in place of the plantain flour and use 1 egg in place of the olive oil.

Keto & AIP variation: use ground Pork Dust pork rinds in place of the plantain flour.

 

 

 

Philippians 2:8 “8 And being found in appearance as a man, He humbled Himself and became obedient to the point of death, even the death of the cross.”

Cassava and Tigernut Flour Iced Ginger Scones (AIP/Paleo)

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I’m a little late on the sweet-treats train, as yesterday was Easter.  However, I’ve been a bit busy lately with finishing up my quarter in school (we begin again April 4th), and I simply wanted to take an electronic break.  So, today’s recipe will just have to be for another special occasion in your future. I’ve made soda bread, cinnamon rolls, muffins, cakes, cookies, and more, however, I have never tackled a scone recipe, until today.  Scones are a pastry that originated from Scotland, where they were originally a type of quick bread made with oats and ingredients of the sort. They then became very popular in England after the Duchess of Bedford fell in love with them.  This trend has continued throughout the decades, as scones are lower in sugar and great served at breakfast, brunch, and even dessert, with a nice cup of tea or coffee (if that is your kind of thing).   That being said, the addition of mix-ins and icing is certainly an all-American touch, as British scones are typically made with much less sugar and kept plain to then be topped with plenty of jam or preserves.  Sometimes they will have added cheese, currants, or raisins.  Most all American scones on the other hand, have a bunch of mix ins such as dried fruit, chocolate, nuts, or in the case of today’s recipe, ginger and blueberries.  Overall, scones they are one of the most versatile pastries out there, which is why I decided to finally tackle them and make an Autoimmune Protocol friendly version. Please enjoy!

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Cassava and Tigernut Flour Ginger Scones

Print Recipe

(Serves 6-8)

Scone Ingredients

  • 1 cup Otto’s cassava flour
  • 1 cup Organic Gemini tigernut flour
  • 1/2 cup pureed green plantain
  • 1/2 cup non-hydrogenated palm shortening
  • 1/2 cup maple sugar
  • 1 tbsp grain free baking powder
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract
  • 1/2 cup full fat coconut milk

Filling Ingredients

  • 1/2 cup maple sugar
  • 1/4 cup pure coconut cream
  • 1/4 cup room non-hydrogenated palm shortening
  • 1/4 cup fresh ginger – minced
  • 1 tbsp ground ginger
  • 1/4 tsp sea salt

Icing Ingredients 

  • 1/2 cup non-hydrogenated palm shortening
  • 1/2 cup full fat coconut milk
  • 1/2 cup maple sugar
  • 1/4 cup coconut flour (or) cassava flour
  • 1 tbsp ground ginger
  • 1/4 tsp sea salt

Process

  • To make the scone dough, pulse together cassava flour, tiger nut flour, maple sugar, baking powder, and sea salt in a food processor.
  • Next, drop in cold lard 1 tbsp at a time, pulsing until the mixture has become the texture of sand.
  • Add in pureed green plantain, vanilla extract, and coconut milk,  pulsing until just combined, then scoop the dough out onto a large piece of parchment paper.
  • Flatten the dough into a rectangle and cover with another piece of parchment, placing in the fridge to chill.
  • While the dough is chilling, make the filling by pureeing the shortening, maple sugar, fresh and ground ginger, coconut cream, and sea salt in a food processor until smooth.
  • Once chilled, remove the dough from the fridge and use a rolling pin to roll it out to a large, 1/4-1/8th inch thick rectangle.
  • Preheat oven to 375 degrees.
  • Spread the past evenly across the rectangle of dough, then sprinkle remaining tbsp of chopped ginger over it.
  • Starting from the short end, roll the dough into a long log, then cut into 6-8, like-size rolls, placing them on a parchment lined baking sheet, and putting in the preheated oven to bake for 25-30 minutes until golden brown around the edges.
  • While the scones are baking, prepare the frosting by pureeing everything but the coconut or cassava flour in the food processor until combined, then add in the flour and allow to puree until whipped and smooth.
  • Remove the scones from the oven and allow to cool slightly before dolloping with frosting and serving.

Recipes Notes

You can get both the coconut cream and milk by chilling 1 can of full fat coconut milk in a fridge overnight.
Reduce the sugar to 1/4 cup if you want a less sweet scone.
1/2 cup of arrowroot flour or Otto’s cassava flour can replace the coconut flour in the frosting.

 

 

 

 

1 Timothy 2:5-6  “For there is one God and one Mediator between God and men, the Man Christ Jesus, who gave Himself a ransom for all, to be testified in due time.”

Announcing the Organ Meat Makeover by Gabriella Schneider (AIP, Paleo, Low-FODMAP, Keto, & Low-Histamine)

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Hey everyone! Guess what? Today is the day I release my very first e-book! For all of the individuals who have ever contacted me regarding how I enjoy organ meat on the Autoimmune Protocol, this e-book is for you! For everyone who finds organ meat foreign and daunting, this book is also for you!  Eating nose-to-tail is also one of the best ways to respect the entire animal, making this book great for those seeking sustainability in their diet and lifestyle.  Overall, the Organ Meat Makeover has over a dozen recipes dedicated to helping individuals maximize their health and healing through the consumption of offal.

Why I chose Organ Meat

Human beings have been eating organ meat since the beginning of time.  Yet during the past few decades, there has been a steady and rapid decline in the practice of nose-to-tail eating.  With processed food dominating grocery store shelves, the average American finds these cuts of meat as gross and unappetizing, not only creating an epidemic of selective eating, but also highly influencing the risk chronic disease and illness.  Throughout the years of battling chronic Lyme Disease, I have found significant help and healing through the Paleo Autoimmune Protocol.  A key factor of this diet and lifestyle is the consumption of organ meat, and after more than a year of eating this way, I decided it was time to share some of my favorite offal (but not awful) recipes with you all! The recipes themselves follow the dietary guidelines that I have personally found necessary and beneficial in my healing, including not only AIP Paleo, but also low-FODMAP, ketogenic, and low-histamine.

The book includes….

  • 15 recipes: Paleo, Autoimmune Protocol, low-FODMAP, low-histamine, and Ketogenic friendly.
  • FAQ: Why organ meat? What is organ meat? What is the best way to prepare organ meat? What if I don’t like the taste of organ meat?
  • A simple grocery list of ingredients used throughout the book.
  • A recipe index by Animal, covering cuts of beef, lamb, chicken, duck, pork, and turkey.
  • Recipes using everything from heart, liver, and tripe, to marrow, gizzard, and tongue.

Note: While the recipes in the Organ Meat Makeover may follow specific dietary protocols, many of the recipes have been 100% approved by my non-organ meat eating friends and family!  Remember, organ meat isn’t just for those battling chronic disease. The nutrients found in these meats are vital for all humans seeking optimal health and wellness (and not to mention cheap cuts of tasty meat).

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Recipes included…

  • Asian Gizzard Lettuce Cups
  • Rutabaga Dirty Rice
  • Rosemary and Horseradish Pate
  • Heart Skewers with Creamy Turmeric Sauce


>>>Buy the Organ Meat Makeover<<<

 

Anti-Grain Sweet Potato Flour Cinnamon Coffee Cake (AIP/Paleo)

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Awhile back, as I walked in the door when returning from a trip down to the tennis courts, I was hit with with a waft of cinnamon.  Yet not just any cinnamon, but sweet, maple cinnamon, as my mother was baking off her favorite Paleo granola recipe found in Paleo in 28, a cookbook by Kenzie of Cave Girl in the City.  This got my taste buds watering and therefore my mind thinking, and obviously, I simply couldn’t resist making a recipe that made one’s kitchen smell like a sweet, cinnamon wonderland much like my mother’s granola.  As the winter months come around, Anti-Grain’s vegetable based flours come into great use, as sweet potato, pumpkin, and butternut squash inevitably go with the flavors of pumpkin pie spice.   Simply by the smell, I knew that this coffee cake would easily win over the hearts and mouths of my “official taste testers.”  That being said, whenever I bake with vegetables like plantain or sweet potato, in order for the recipe to pass the taste test, the flavor of these ingredients must be undetectable.  While I personally  don’t mind this, my family and friends are a bit more picky in that they don’t like tasting “dinner in their dessert.”  Yet much to my surprise and delight, there was no hint of sweet potato or plantain in this coffee cake, causing it to be scarfed down quickly by those eagerly watching me take photos and waiting to dig in.  As for the crumble topping, I believe I may have just stumbled upon the beginnings of a new AIP friendly granola recipe that doesn’t use tiger nuts like my previously posted recipes.  All in all, this coffee cake has the perfect, ready texture on the outside, with a moist, decadent center that you cannot help but completely love.  Not only that, but it is a recipe sure to make your house smell absolutely amazing!

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Sweet Potato Flour Cinnamon Coffee Cake

Print Recipe

(Serves 8)
Cake Ingredients

Topping Ingredients

Process

  • Preheat oven to 350 degrees.
  • In a food processor, puree plantain, maple syrup, palm shortening, and vanilla extract until smooth.
  • Whisk together grain free baking powder, sea salt, and sweet potato flour in a separate bowl, then add to the food processor and puree until just combined.
  • Grease a 6×2 inch round cake pan and cut out a piece of parchment paper to fit into the bottom of the pan.
  • Evenly scoop the cake batter into the prepared pan.
  • To create the topping, pulse the banana chips, cinnamon, sea salt, and sweet potato flour until crumbly, then add in palm shortening and maple syrup, pulsing until a sticky crumble forms.
  • Transfer the crumble to the top of the cake batter and lightly press it down.
  • Place the cake in the oven to bake for 40-45 minutes, until the cake has pulled away from the sides and the middle is no longer wet when a toothpick is inserted.

Recipe Notes

Coconut oil can be used in place of the non-hydrogenated palm shortening.

 

 

 

John 10:7, 9-10 “Therefore Jesus said again, “Very truly I tell you, I am the gate for the sheep. I am the gate; whoever enters through me will be saved. They will come in and go out, and find pasture. The thief comes only to steal and kill and destroy; I have come that they may have life, and have it to the full.”

Spiced Mini Carrot Muffins (AIP/Paleo – Edible Insect Challenge)

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While I typically would follow up a treat recipe with some more, real food recipes, there is a due date for today’s post, so I must divert from the norm and share an AIP/Paleo friendly muffin recipe. When I was approached to enter into an Edible Insect Recipe Challenge, of course I could not resist!  While some may gag at this opportunity, I saw it as just another chance to brainstorm on how to present entomophagy to a nation that otherwise abhors the thought, as I have done in many previously posted recipes utilizing cricket flour.  Though the contest isn’t necessarily geared towards Paleo eating, I wanted to stay true to my roots and make a muffin that was both Paleo and Autoimmune Protocol approved.  While my parents have come to love when I creat recipes with cricket flour, there are some other members in the household that aren’t such a fan.  After my younger brother saw my post about receiving my insects from Marx Food Pantry, I was met with plenty of funny faces and gagging noises., at which I couldn’t help but laugh at.  Yet in order to take the drama out of it all, I chose to secretly add the edible insects to a muffin recipe I had been working on.  Much to what I had hoped, no one guessed the secret ingredients, but instead thoroughly enjoyed them with a cup of coffee and tea.   Overall, the tigernut, cricket flour, and pureed plantain make for a great texture.  Outside, the muffins have a slight crisp, as the spiced currant topping seeps into the muffins and caramelizes the tops.  The muffins are the perfect bread-y yet moist texture, as the shredded carrots add a nice natural sweetness, while the sustainable protein adds a subtle nuttiness to the muffins that highlights the spices quite well.  All in all, my family and I thoroughly enjoyed these mini muffins warm out of the oven slathered with Tinstar Food’s ghee, and still to this day, no one but myself knows of the secret ingredients.  As far as the contest goes, voting is live until October 25th here!

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Spiced Mini Carrot Muffins

Print Recipe

(Yields 12 mini muffins)
Muffin Ingredients

Topping Ingredients 

Process

  • Preheat oven to 375 degrees.
  • In a food processor, blend crickets and larva until a fine flour has formed.
  • Transfer flour to a bowl and mix with tigernut flour, sea salt, baking powder, basking soda, cinnamon, and ginger.
  • Back in the food processor, shred carrot then use the “S” blade to pulse the shredded carrot into smaller pieces.
  • Remove the carrot from the food processor and set aside for later use.
  • Back in the food processor, pure the lard, plantain, and vanilla until smooth.
  • Spoon dry mixture into the wet until full incorporated, then add in shredded carrot, pulsing until just combined.
  • Grease a mini muffin tin and use a cookie scoop to place an even amount of batter into each muffin hole.
  • To make the topping process larva until smooth, then add lard, dried currents, cinnamon, and ginger, processing until just combined.
  • Dollop the top of each muffin with a bit of the topping.
  • Place the muffins in the oven and allow to bake for 40 minute.

Recipe Notes

Those allergic to shellfish may be allergic to insects.
Tigernut flour can be replaced for almond flour if you are not AIP.
I made the muffins “mini” due to the small amounts of edible insects that I was sent by Marx Pantry.

 

 

 

Psalm 25:14-15 “The Lord confides in those who fear him; he makes his covenant known to them. My eyes are ever on the Lord, for only he will release my feet from the snare.”

Cassava Flour Fried Apple Donut Holes (AIP/Paleo)

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It is officially fall, the leaves are changing, the farmer’s markets are ramping up, and yes, the smell of cider doughnuts is in full swing.  To be honest, I’ve never actually tasted a cider doughnut.  I believe this to be due to the fact that I got sick at such a young age, and therefore the opportunity never really had time to present itself.  However, my mother certainly has had a few cider doughnuts in her lifetime, which is where the inspiration for today’s recipe came from.  I’ve always wanted to make some sort of “doughnut” utilizing Paleo friendly ingredients.  Of course, I hesitate to call a “doughnut,” “Paleo,” but, you get the point.  Yet due to never purchasing a doughnut pan, I was always left to making my recipes into muffins or cakes.  However, this past spring this all changed, as my family purchased mini, Cuisinart fryer.  We have filled ours with lots of healthy lard, and seriously, it is the best thing ever.  Automatically, this made my mother think of the doughnuts she had as a kid that were deep fried in lard (not rancid vegetable oil).  Therefore, with a mini fryer on hand and apples at their peak of season, I just had to replicate this treat from her childhood.  Overall, I was absolutely thrilled with how the doughnuts held together while frying, how they puffed up despite not containing yeast or eggs, and the best yet, how they tasted.  The fluffy interior and crispy exterior texture of these doughnuts is so scrumptious that the first words out of my mother’s mouth were “are these even Paleo?!”  Yes, in fact, they are Paleo-friendly, and just so happen to be AIP friendly as well!  After I got the approval of my mom, the rest of the doughnuts got passed out to my visiting extended family, all of which thought they were absolutely amazing.  Truly, no one cared that they didn’t contain the typical doughnut ingredients, as there was no evidence that pureed plantains were used as a binder, or that there was hardly any added sugar.  All in all, they were just too plain delicious.  Yet I must make note that aside from their taste, these doughnuts are truly very simple and quick to make.  If you don’t have a little fryer filled with lard, then this recipe can be your excuse to get one.

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Print Recipe

(Yields 16 Doughnut Holes )
Ingredients

Process

  • Whisk together the cassava flour, cinnamon, sea salt, baking powder, and maple sugar.
  • In a food processor puree the lard, plantain, and vanilla together until smooth.
  • Add dry ingredients to the wet mixture and pulse until the mixture is crumbly.
  • Add in chopped apples and pulse until the mixture is no longer crumbly and the dough can be pressed together with your fingers.
  • Preheat your fryer to 375 degrees.
  • Roll the dough into 16 donut holes.
  • Carefully drop the doughnut holes in the oil 3 or 4 at a time, and allow them to cook 7-8 minutes, using a slotting spoon to move them around every now and then so that they cook evenly.
  • Once cooked, use a slotted spoon to remove the doughnuts from the oil, placing them first on a paper towel lined plate, then rolling them each in the maple sugar.
  • Place each doughnut hole in a parchment paper lined bowl or plate for serving.

Recipe Notes

370 is the smoke point for lard, and while I have not had any issues with frying the doughnuts at 375, I do not recommend continually using this temperature.  If you want to avoid any potential pitfalls, simply cook the doughnuts at 370 and add a couple minutes to the cooking time.

 

 

 

Deuteronomy 13:4 “It is the Lord your God you must follow, and him you must revere. Keep his commands and obey him; serve him and hold fast to him.”

AIP Paleo Blueberry Cobbler (Fruit Sweetened & Coconut Free)

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Now that it is officially August, my family and I are back from the Cape, only returning on weekends. School has also begun, and while it still is rather warm here in New England, the feeling of summer has almost passed.  Yet this does not take me away from being outdoors, as I try and do as much of my studying out on our patio.  My mother and I also like to blueberry pick, which we try and do at least twice a week. With all the blueberries hanging around, I couldn’t help myself but come up with a new recipe.  That being said, when I set out to make a recipe, I typically have certain individuals in mind, today’s being those who prefer only to eat sugar derived from fruit.  Of course, dates were the perfect way to do this, especially when paired with Anti-Grain apple flour, as it also contains a natural sweetness and tang that any apple would have.  Much like all other dessert recipes I make, this recipe is compliant for those on AIP.  While sweet treats are certainly to be kept to a minimum and seen as a special “treat” (much like the name implies), I truly find much joy in making AIP desserts that can pass the test of my family.  Of course, I got the run around by my younger brother, who views Paleo eating as the “devil,” despite eating 75% this way without even realizing it.  He kept asking if the cobbler was “real,” and I replied there wasn’t anything more real than fresh picked blueberries from right down the road.  While he wasn’t too thrilled with my answer, he eventually tried some, and not begrudgingly.  In fact, he actually enjoyed it very much, and I didn’t once here a comment or complain.  Overall, I am thrilled with the responses over this cobbler from both family members and friends, and am sure you will equally enjoy it as well!

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Blueberry Cobbler

Print Recipe

Topping

Filling

  • 4 cups fresh blueberries
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

Process

  • Peel and puree green plantains in a food processor until smooth to make the plantain puree.
  • Measure out 1/2 cup of the puree and add it to the processor a long with 1/4 cup lard (or) shortening, vanilla, and softened dates, pureeing until smooth.
  • Whisk together the apple flour, tigernut flour, sea salt, and baking soda, then add to the food processor, pulsing until a ball of dough forms.
  • Transfer the dough to the fridge wrapped in plastic wrap, allowing to chill for at the least, 30 minutes.
  • Preheat oven to 375 degrees.
  • While the dough is chilling, grease a 8 inch pie plate with remaining 1 tbsp fat.
  • Mix the blueberries with the remaining 1 tsp vanilla, cinnamon, and remaining 1/4 tsp sea salt, then evenly spread them out in the greased pie plate.
  • Once chilled, cover the blueberries with the biscuit topping.
  • Place the cobbler in the oven and allow it to cook for 25-35 minutes, keeping a close eye on the topping until it is golden brown.

 

 

 

 

Ephesians 2:10 “For we are God’s handiwork, created in Christ Jesus to do good works, which God prepared in advance for us to do.”

Paleo Autoimmune Protocol Taco Tuesday Roundup

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Tacos – who doesn’t love tacos?  Growing up, my mother would always feed my brother and I tacos, on Tuesday’s of course, as this was the day we hurried off to youth group in the evening.  Soft shell or hard? Extra guac? Pinto or black beans? These are the questions that always come to mind when reminiscing of the glorious taco Tuesdays.  Whether with ground turkey during the winter, or fresh caught striped bass of our boat at Cape Cod, MA, tacos never fail.  Whether hot for dinner, or cold for lunch the next day, the Mexican flavor profile just seems to keep on giving.  That being said, without the primary nightshades (pepper and tomatoes), is it possible to eat tacos? I say yes!  In fact, you can have tons of fun with creating a delicious, AIP friendly taco, and today’s post will prove just that. Not only have I included taco recipes as a whole, but also all the fixings to create your very own, custom taco…The possibilities are endless!

tacos

Entrees

Beef Tacos – Enjoying This Journey

Fish Taco Lettuce Wraps – Heart Beet Kitchen

Pork Tacos with Avocado Crema – It’s Me Charlotte

Soft Beef Tacos with Balsamic Blueberries – Petra8Paleo

Pork Carnitas with Cranberry Relish – The Bacon Mum

Salsa

Salsa, Guac, and More

Cherry Mango Salsa – A Squirrel in the Kitchen

Cantaloupe Cucumber Salsa

Mango Kiwi Salsa – Heart Beet Kitchen

No Nightshade Salsa – He Won’t Know it’s Paleo

Strawberry Spinach Guacamole – Adventures in Partaking

Sweet Avocado Cream

Basic Guacamole – It’s Me Charlotte

Fried Tostones – Gutsy By Nature

protein

Pick a Protein 

Hidden Liver Taco Meat – Adventures in Partaking

Pulled Pork – Comfort Bites Blog

Shrimp Ceviche – Phoenix Helix

Slow Cooker Pork Carnita – Salixisme

Pineapple Avocado Salmon – Sweet Potatoes and Social Change

Fried Fish – Gutsy by Nature

Tropical Grilled Chicken

Eastern NC Style Pulled BBQ Pork – Sweet Potatoes and Social Change

Coconut Breaded Cod – Autoimmune Paleo

Cilantro Grilled Tuna

Smokey Shredded Chicken – Grazed and Enthused

shells

Wraps/Shells

Cassava Flour Soft Tortillas – Fork and Beans

Plantain Taco Shells

Texas Tortillas – He Won’t Know it’s Paleo

Collard Wraps – Grazed and Enthused

 

KeepCalmandTacoOn

 

 

 

Proverbs 23:24 “The father of the righteous will greatly rejoice, And he who begets a wise child will delight in him.”

AIP Paleo Cassava and Tigernut Flour Honey Graham Crackers (Coconut, Egg, Dairy, Nut Free)

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Sometimes going back through the archives and recreating old recipes is one of the greatest ways to expand the diversity of one’s blog.  This past week there was a few days where I didn’t have any appointments (shocker, I know), and the sun was also behind some puffy clouds, therefore leading me to experiment a bit in the kitchen after the day’s school work had been finished.  I am currently taking an english college class, leading me to be a bit “typed” out by the time I get to the blog, so bear with my while I try and summarize my ramblings.   While I could easily spend hours recreating allergen friendly cookies, I figured it would be a good idea to rotate the type of desserts I share with you all.  Therefore, I decided to re-create my Cinnamon Graham Crackers that use tiger and cricket flour, into a honey graham using Otto’s Cassava flour and Organic Gemini’s tigernut flour.  While I  tried to make things simple by only using one type of flour, the results were not what I was looking for.  All cassava flour made them oddly tough, while a mixture of tigernut and arrowroot, with just a bit of cassava, made them way too soft.   After many different batches made with various flour ratios, the best combination consisted of half cassava and half tigernut.  The key to getting a crunchy cracker is to make sure that they have been rolled thin enough, of which is made very easy by sandwiching the dough in between two sheets of parchment paper.   Overall, today’s recipe was a hit in my family, and my mom noted that toddlers would absolutely love the honey grahams.  As for myself, all I can think of is summertime smores  around the camp fire. Real marshmallow and raw, Pure7 chocolate (or carob chunks for AIP), sandwiched between these homemade honey grahams…Could it get any better?

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Honey Graham Crackers (Cassava and Tigernut Flour)

Print Recipe

Ingredients

Process

  • In a food processor, place peeled plantains and puree until smooth, then transfer the mixture to a mason jar for later use.
  • Back in the food processor, puree palm shortening, honey, sea salt,  vanilla, and previously pureed plantain together until smooth.
  • Add in the cassava flour, tigernut flour, and baking soda, blending until just combined.
  • Scoop the dough onto a large sheet of parchment paper, cover with another piece of parchment, squish the dough down into a 1/2 inch thick circle, and place in the fridge to chill for about 30 minutes.
  • Preheat the oven to 350 degrees.
  • Transfer the dough covered in parchment to a baking sheet, and roll out 1/4-1/8th inch rectangle.
  • Use a pizza cutter or large knife to score the dough into desired square or rectangular shapes, then use a fork to poke holes 2-3 times in each cracker.
  • Place the baking sheet in the oven and allow to bake for 20 minutes.
  • Remove from the oven and allow to cool completely before enjoying.

Recipe Notes

For max shelf life, store your graham crackers in the fridge.
Because the crackers contain plantain, they may soften a bit in the days proceeding.
If you can tolerate nuts, almond flour would make a great substitute for tigernut flour.
When making the plantain puree, you may need to stop the food processor and scrape down the sides a few times.

Luke 11:13 “If you then, being evil, know how to give good gifts to your children, how much more will your heavenly Father give the Holy Spirit to those who ask Him.

Paleo Autoimmune Protocol Strawberry Peach Hand Pies (Coconut Free)

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I love being creative in the kitchen.  Of course, this most likely will not come to a surprise to many of you who follow Beyond the Bite.   However, I truly do love seeing how different ingredients work together, or in some cases, don’t work together at all.  Today’s recipe features Organic Gemini tigernut flour, and Anti-Grain apple flour, two companies that I have come to support 100%, not simply because of their products, but because of the genuine individuals that are behind the companies.  As for today’s hand pies, I wanted to challenge myself a bit further than the average AIP, coconut-free cookie that I would typically post (though I seriously cannot get enough of making the various types of cookies using autoimmune-friendly ingredients).  My father thought they were “fantastic,” and that the filling was “absolutely amazing.”   Much to his surprise, they were not made out of almond flour, but rather apple and tigernut, a tasty combination that makes for a soft, lightly sweetened crust.  My parents especially liked the combination of strawberry and peach, as it’s natural sweetness of the fresh  fruit explode in their mouth.  Of course, if you do not have fresh fruit on hand, feel free to use frozen varieties, as long as that they are thoroughly thawed and drained before put into the pies, as this will undoubtedly make them soggy.  If you do not have tigernut or apple flour, make sure to check out my other pie crust of which I based today’s recipe off of, here.  Also, you are able to eat nuts, go ahead and use almond flour.  Overall, the beauty of hand pies is that they do not have to be absolutely perfect.  Rather, they are unique and different according to the hands that prepare them.  All that is needed is a little love and patience, and you will end up with a dessert that  is absolutely scrumptious, not to mention in the perfect, individual portions, which makes them even better for this week’s Mothers Day!

SPHandpies

Strawberry Peach Hand Pies

Print Recipe

(Makes 6-8 Individual Pies) 
Crust

Filling

  • 1 cup fresh chopped strawberry
  • 1 cup chopped fresh peach
  • 2 tbsp arrowroot flour (plus more for dusting)
  • 2 tbsp maple sugar
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/4 tsp ground cinnamon
  • 2 tbsp lard – melted

Process

  • In a food processor puree 1 green plantain, transfer mixture to a bowl once blended smooth, and set aside for later use.
  • Back in the food processor, pulse together the tigernut flour, apple flour, sea salt, maple sugar, and 1/2 cup pureed green plantain.
  • Once crumbly, pulse in lard one tbsp at a time, then the cold water, until a ball of dough has just begun to form.
  • Transfer the dough to plastic wrap, form into a flat circle, and wrap up, allowing to chill in the fridge for at least 1 hour.
  • To make the filling, chop fresh strawberry and peaches into like-size chunks.
  • Place the fruit in a bowl and mix together with the arrowroot flour, maple sugar, vanilla, sea salt, and ground cinnamon.
  • Once the dough has chilled, flour your work space with arrowroot flour, and roll the dough out to about 1/4 inch thick rectangle.
  • Use a circular cut-out (such as a biscuit cutter, or the top of a mason jar)  to cut an even amount of dough circles, transferring them to a parchment lined baking sheet. *Repeat with dough until all is used up.
  • Next, spoon 1 tbsp of the filling into the center of half of the prepared circles, use your fingers to rim the bottom circle with melted lard, and  then lightly place a second circle of dough on top of each filled pie, lightly pressing down the edges with your fingers.
  • Use a fork to create a textured boarder around the rim of each pie, and then use a knife to slit a criss cross in the top of each pie.
  • Brush the tops of each pie lightly with remaining lard, and then place the baking sheet in the freezer for 15 minutes.
  • Preheat the oven to 350 degrees, and once the pies are done chilling for 15 minutes, bake them for 20-25 minutes until lightly golden.
  • Remove the baking sheet from the oven and allow the pies to cool at the least, 10 minutes, for serving.

Recipes Notes

For another pie crust alternative to today’s recipe, click here.
You can fill your pies with whatever you like, just be aware of the water content of the fruit you choose.
You are used to low-sugar treats, simply omit the maple sugar that is used in the filling.
If you can eat egg yolks, use a beaten egg yolk in place of the lard for both sealing and brushing the pies.

 

 

 

Colossians 4:5-6 “Be wise in the way you act toward outsiders; make the most of every opportunity. Let your conversation be always full of grace, seasoned with salt, so that you may know how to answer everyone.”