Beyond the Bite

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

Tigernut Flour Cast Iron Cookie Pie (Paleo, AIP-friendly, Nut Free, Egg Free, Coconut Free)

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I’ve been waiting to post this recipe for some time now.  Mainly because with New Years, comes New Years resolutions, many of which are to avoid sweet treats and sugar.  That being said, I believe Valentines Day is the perfect excuse to share a decadent dessert recipe.  I played around with the idea of a “cookie pie” for quite awhile.  At first, I started with a regular Paleo version made with almond flour, twerking it to perfection.  Then I decided to try and omit the eggs and nuts and make an autoimmune friendly variation (using carob chips of course).  The end results between the two are slightly different, the egg version being lighter and fluffier, while this cookie pie is chewy and fudge-y, just the way I like it.  You can decorate this cookie pie any which way you like.  I chose to swirl melted chocolate on the top and garnish with strawberry slices.  My vanilla icing and a few fresh raspberries would be equally delicious and festive.  On another note, if you are without a cast-iron, no fear, this recipe bakes up just as tasty in a 8×8 inch brownie pan. That being said, if you are going to use your cast iron, I recommend it be one dedicated specifically to baked goods, as any savory cooking you may have previously used the pan for may leech unwanted flavors into your baked good.

For more Valentine’s Day themed sweet treats be sure to check out this recipe roundup here.

Happy Valentines Day!

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Tigernut Flour Cast Iron Cookie Pie

Print Recipe

(Serves 8-12)
Ingredients

  • 1 1/4 cup Organic Gemini tigernut flour
  • 1 1/4 cup tapioca starch
  • 2 tbsp gelatin + 3 tbsp water
  • 1 cup non-hydrogenated palm shortening (or) ghee
  • 1 3/4 cups maple sugar
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • 1 cup chocolate (or) carob chips for AIP
  • 1/2 batch of vanilla icing  (optional)
  • Melted chocolate or carob chips for drizzling (optional)
  • Fresh strawberries for serving (optional)

Process

  • Preheat oven to 350 degrees.
  • In a bowl, sift together sea salt, baking soda,tapioca starch, and tigernut flour.
  • In a second bowl, beat shortening, coconut sugar ,and vanilla until smooth.
  • Add the dry ingredients into the wet, mixing with a spatula until smooth.
  • Whisk together gelatin and water to create a slurry, then add to the mixer and beat quickly to combine.
  •  Fold in chocolate chips.
  • Scoop cookie dough into a greased, 10 inch cast iron pan and place in the preheated oven to bake for 20-25 minutes.
  • Remove the pan from the oven and allow to cool completely before decorating, cutting, and serving.

Recipe Notes

This recipe can be made using almond flour in place of the tigernut flour and butter or coconut oil in place of the shortening.

 

 

 

1 Corinthians 13:3 ” If I give all I possess to the poorand give over my body to hardship that I may boast, but do not have love, I gain nothing.”

Tigernut Flour and Flake Blueberry Crisp (AIP, Paleo, Vegan)

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We all have dishes that our friends or family made for us growing up that automatically take us back to our childhood.  There are quite a few from my mother, specifically, that bring back an abundance of happy memories.  One of these is  blueberry crisp. Therefore, with a few new bags of Organic Gemini products on hand, I decided to replicate my childhood favorite.  If you are new to tigernuts, they are not a nut at all, rather a starchy tuber grown throughout the Mediterranean and surrounding locations.  They are rich in prebiotics, which are ultimately responsible for keeping your gut bacteria happy.  Today’s recipe uses both tigernut flour and sliced tigernuts, the latter being both very similar to oats in both texture and taste.  Overall, the recipe could not be easier, and the end result is a sweet, oozing, berry-full dessert that is sure to please anyone.  I decided to amp things up a little and serve mine with some coconut whipped cream, which I have included below in the recipe notes.  This cool, sweet, and creamy topping highlights the crunchy topping and bursting berries underneath quite well, turning it into a scrumptious dessert for your Fourth of July!

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Blueberry Crisp

Print Recipe

(Serves 12)
Ingredients

Process

  • Preheat oven to 350 degrees.
  • In a food processor, pulse together tigernut flour, tigernut flakes, coconut sugar, and sea salt.
  • Pulse in palm shortening until the mixture is crumbly and sticks together.
  • Place blueberries in a 8×8 inch square baking pan and cover with crumble topping.
  • Place in preheated oven and bake for 35-45 minutes until top has browned and berries are oozing and bubbly.

Recipe Notes

Coconut whipped cream: chill 1 can of full-fat coconut milk overnight, then scoop out solids into a bowl, add 2-3 tbsp coconut sugar, and whip until fluffy.

 

 

 

 

Jeremiah 17:9-10 ““The heart is deceitful above all things, And desperately wicked; Who can know it? I, the Lord, search the heart, I test the mind, Even to give every man according to his ways, According to the fruit of his doings.”

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

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Scones

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.”

Chewy Nutter Butter Cookies (AIP/Paleo)

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This week is midterm week in school, which means I am pretty much jammed packed with homework and studying.  Thankfully, I was able to find time last week to official publish the Organ Meat Makeover, and since Valentine’s Day is less than a week away, I figured I’d go ahead and squeeze in a recipe that I’ve been teasing you all about on Instagram for sometime now.  How to start? Well, the texture of today’s cookies is absolutely fantastic.  While I typically try and make sweet treats that are “coconut free,” I decided to embrace coconut in this recipe, and much like the name implies, highlight common coconut ingredients.   With just a bit of gelatin to bind the cookies, these sweet little morsels have a great crust on the outer edges that, once bitten into, gives way to a perfectly chewy interior.  In a way, both the looks and texture of these cookies remind me of the famous peanut butter cookies that have the criss cross marks on the top as well.  They are a sturdy cookie that you won’t have to worry about breaking or crumbling if taking them on a trip or traveling with them.  When my older brother taste tested this recipe, he thought they were peanut butter coconut cookies before I even said anything.  After I told him that it was tigernut flour that gave the cookies their nutty flavor, he still thought they highly resembled a peanut butter cookie, which is why I chose to title the recipe as “nutter butter.”  My mother was also a huge fan of these cookies, though to her tastebuds she tasted more coconut than any actual nut.  Overall, these cookies encompass both the “nutter” and “butter” part of their name, as they are naturally super buttery in flavor even when using coconut oil (rather than ghee). As noted previously, they have a great crunch and chew to each bite, and can easily be served without any icing, as they are naturally rich in flavor.  That being said, if you are looking to spruce up your cookies, topping them with a simple icing, or slathered with a bit of ghee or coconut oil makes for an incredibly decadent treat. Of course, if you do not feel like rolling and cutting the cookie dough, simple make in the style of a peanut butter cookie, using a fork to both flatten the cookie before baking and to create the criss-cross design on top.  All in all, either version works good, and it really just depends what you are in the mood for.  Of course, for Valentine’s Day, I highly encourage forming them into heart shape cookies.

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Chewy Nutter Butter Cookies

Print Recipes

(Makes 1 dozen)
Ingredients

Process

  • Preheat oven to 350 degrees.
  • In a mixing bowl, sift together coconut flour, tigernut flour, shredded coconut, gelatin, sea salt, and baking soda.
  • Melted the coconut oil and add to the dry mixture a long with the maple syrup, maple sugar, and vanilla extract.
  • Use a spatula or fork to stir the mixture together until a wet dough has formed, then allow the dough to sit for 3-5 minutes to allow the coconut flour to soak up some of the moisture.
  • Either use your hands to roll the dough int 6 like-size balls, place them on a parchment lined baking sheet, and then use a fork to press them down, making criss cross marks on the top of each cookie (or) roll the dough out to 1/4 inch thickness and use desired cookie cutters to create shapes.
  • Place the cookies in the oven and allow them to bake 13-15 minutes if criss-cross, and 10-12 minutes if using the cookie cutter method.
  • Remove the cookies from the oven and allow to cool for a couple minutes before placing on a wire rack for further cooling and icing if desired.

Recipe Notes

To make coconut oil-free, substitute non-hydrogenated palm shortening or Tinstar Food’s brown butter ghee in place of the coconut oil.

The shredded coconut can be replaced with Vital Protein’s collagen powder (this variation makes rolling them out easier).

Otto’s Cassava Flour can be used in place of the coconut flour, though I personally like the coconut flour version better.

 

 

 

 

Matthew 5:44 “ But I say to you, love your enemies, bless those who curse you, do good to those who hate you, and pray for those who spitefully use you and persecute you.”

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.”

Chunky Monkey Tigernut Flour Banana Bread (AIP/Paleo, Coconut Free)

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 Before getting into all-things-pumpkin spice, I wanted to share today’s banana bread.  Growing up, my mother didn’t make banana based treats very often, as my dad was known for allergically reacting to them.  After reading the Paleo Approach, I realized this was probably due to antibody cross-reactivity, as bananas are grouped under those associated with ragweed-pollen allergies, something my father struggles with.    This lack of banana bread (I know, I was so deprived haha), resulted in a deep love for the snack whenever I was served it at friend’s house.  I can always remember the deep, rich, caramel-like flavor that the bread had.  Whether hot or cold, the moist yet scrumptious texture of banana bread simply cannot be beaten.  These memories and flavor profile that I remember from my childhood are exactly what I tried to encompass in today’s recipe.  Typically, the name “chunky monkey” indicates that the recipe has nuts, however, in place of this  I chose to use a bit of tiger nut flour to replicate this.  The great thing about this recipe is that it is practically flourless, as the bananas themselves act as a great binding and rising agent.  Not only that, but aside from the chocolate (or carob) chips that are used, there is no added sugar.  I always like to refer back to Flame to Fork’s carob chips, as these have proven to be a fantastic replacement for chocolate chips in many Autoimmune-Protocol Paleo recipes.  That being said, if you want to go completely fruit sweetened, dried currants, chopped dates, or even raisins, would work as a great substitute.  For those of you worried about to many “sweets” on the Autoimmune Protocol.…No, sweet treats shouldn’t necessarily be a “staple” in your healing diet.  However, I do like to offer the recipes my family thoroughly enjoys that just so happen to be AIP in nature.   In fact, this recipe proved to be just that, as I found my dad asking “where are those banana bars you made the other day?”  Overall, the rich flavor, moist center, and caramelized banana topping make these bars a sure winner.

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Chunky Monkey Banana Bread Blondies

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(Serves 8)
Blondies

Topping 

Process

  • Heat oven to 350 degrees.
  • Puree 2 banans, vanilla, and shortening until smooth.
  • Add in tigernut flour, baking soda, and sea salt, continuing to puree until a smooth batter has formed.
  • Fold in chocolate or carob chunks.
  • Line a loaf pan with parchment paper, and transfer batter into the pan, smoothing out the top with your spatula.
  • Slice the remaining banana on a diagonal, placing each slice on top of the batter in a single, even layer.
  • Sprinkle with maple sugar, dollop remaining 1 tbsp of shortening, and place in the oven to bake for 45 minutes.
  • Once golden and pulled away from the edges, remove the pan from the oven and allow to cool for at least 20 minutes before removing the loaf from the pan to continue to cool in the parchment.

Recipe Notes

If you are feeding a crowd, feel free to double the recipe and bake them off in a 8×8 inch brownie pan.

 

 

 

 

 

Romans 15:7 “Accept one another, then, just as Christ accepted you, in order to bring praise to God.”

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.”

AIP Paleo Cherry Rhubarb Crumble Ice Cream (Dairy Free)

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Ice cream…it just never gets old does it?  There are truly and endless amount of flavor combinations that you can experiment with.  Therefore, with the summer in full swing, I though why not do just that? Last summer when my cousins were in town, I had an ice cream “tasting.”  As someone who loves to give through serving others, it was especially fun for me to present the various flavors in little bowls accompanied with equally tiny spoons.  Needless to say, everyone loved it, and I am sure that they will request for me to do the same again this year.  In the meantime, I decided to have some fun coming up with some crazy, autoimmune friendly flavors, which brings us to today’s recipe – Cherry Rhubarb Crumble.  I admit, it is a mouthful, but certainly a tasty one.  After my mother brought home a bunch of rhubarb from the local farmers market, I was very indecisive as to how I would use it in a way that wasn’t “the usual.” I came up with about five options, of which I wrote on pieces of paper, folded, and put in a bowl.  As a friend suggested, I decided to have some fun and blindly choose one of the five options   Out of cookie pinwheels, crumble bars, cheesecake, ice cream, and a baked “crisp,” ice cream is what I picked, so ice cream it was.  While my family is typically thrilled to try new recipes out for me, they left for Tennessee the day after I made this, so my visiting friend ended up being my handy dandy taste tester.  Overall, she absolutely loved it, and noted that the natural sweetness from the fruit really shined through nicely. As for my parents, well, let’s just say my mom couldn’t wait to get home to try some out herself!  (Pictured below the ice cream is the brownie recipe from The Paleo Parents, Beyond Bacon – a fantastic cookbook that respects the whole hog)

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Cherry Rhubarb Crumble Ice Cream

Print Recipe

(Makes 1 Quart)

Ice Cream Ingredients

  • 2 cups chopped rhubarb
  • 2 cups frozen (or) fresh cherries
  • 1/4 cup maple syrup
  • 1/8th tsp sea salt
  • 1 1/2 13.5 oz cans of full fat coconut milk
  • 1/2 cup chopped frozen cherries (optional)

Crumble Ingredients

Process 

  • To make the crumble, whisk together the dry ingredients in a bowl, then add in shortening, using your fingers to mix it all together until wet and crumbly.
  • Preheat the oven to 400 degrees.
  • Transfer cookie crumble to a parchment lined baking sheet and place in the hot oven to bake until golden brown, about 8-10 minutes.
  • Allow the crumble to cool completely and then place it in the freezer to chill before using in the ice cream.
  • To make the ice cream, in a small sauce pan combine rhubarb, 2 cups cherries, maple syrup, and sea salt.
  • Allow the mixture to come to a simmer, stirring every now and then until thickened and reduced by half (will result in about 1 1/4 cup).
  • Transfer the mixture to a large bowl and mix together with the 2 cans of full fat coconut milk until smooth.
  • Place the bowl in a fridge to chill.
  • Once cold, pour the mixture in a prepared ice cream maker and churn for 10-15 minutes, then add in optional frozen and chopped cherries, as well as the prepared cookie crumble.
  • Allow the mixture to churn until the texture of soft serve, then serve right away, or place in a container to harden further in the freezer.

 

 

 

 

 

 

Colossians 2:9-10 “For in Him dwells all the fullness of the Godhead bodily; and you are complete in Him, who is the head of all principality and power.”

AIP Paleo Tigernut and Apple Flour Mixed Berry Cookies (Coconut Free)

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YAY

Baking cookies is my niche.  I’d rather spending many hours over perfecting a cookie dough recipe over any other baked item any day, though I am not entirely sure why.  Maybe it is because there is nothing like the texture and taste of a real, good cookie.  Yet when you take away the common grains, eggs, dairy, and cane sugar, it seems as though the art of the once easy and straightforward cookie recipe becomes complicated and messy.  Suddenly, cookies become either too gummy, or dry and crumbly.  However, I do not believe that it has to be this way, all that it takes is a little brain-power, science, and experimentation to make a cookie that is, well, a COOKIE!  Today’s recipe is similar to that of a cinnamon raisin cookie.  In fact, I first started off making a snicker doodle, which I thought I’d then make into a cinnamon raisin cookie, but then quickly turned it into a blueberry cookie due to having dried blueberries on hand.  I also thought it would be fun to add freeze dried strawberries, and while you may not stumble across cookie with berries on a daily basis, these cookies will prove why, in fact, they should be a common variety sold in stores and made in houses nation wide.  While there not be an ingredient that is necessarily white in these cookies, I found the blue and red from the dried fruit to be perfect of fourth of July! Overall, I am pleased to say that despite being void of chocolate or caramel, they were gobbled up very quickly in my house, and therefore an easy favorite.

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Mixed Berry Cookies

Print Recipe

(Makes 16) 
Ingredients

Process

  • Preheat oven to 350 degrees.
  • In a food processor or stand mixer, mix together the first 6 ingredients (dry ingredients).
  • Add to the mixer the honey, shortening, and vanilla, beating until a dough as formed.
  • Pulse in dried blueberries and strawberries until just combined.
  • Line a baking sheet with parchment paper, and transfer dough onto the sheet with a cookie scoop and placing in the hot oven to bake for 12 minutes.
  • Once the middle of the cookies is no longer wet looking, and the sides have browned slightly, remove the cookies and allow them to cool for 5 minutes on the baking sheet, then transfer them to a wire rack for further cooling.

Recipe Notes

This recipe also works when replacing the tigernut flour with Otto’s cassava Flour, all that must be changed is that you need to pre-flatten the cookies with a spoon or the palm of your hand before baking.
The baking time varies a bit when using cassava flour.
Almond flour may be another suitable replacement if you can tolerate nuts.

 

 
 

2 Thessalonians 2:16-17 “ Now may our Lord Jesus Christ Himself, and our God and Father, who has loved us and given us everlasting consolation and good hope by grace, comfort your hearts and establish you in every good word and work.”

 

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

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AIP PaleoHoney Grahams (1)

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)

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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.