Monday, June 26, 2017

Lard Cassava Pie Crust (Paleo, Nut-Free, AIP Reintroduction)

Lard Cassava Pie Crust (Paleo, Nut-Free, AIP Reintroduction)

I’ve been on a bit of a pie spree lately. I blame rhubarb season and the fact that I’ve been more successful with my egg consumption since finding really amazing local soy-free eggs.  My Grandma Vein is famous (at least in my family) for her rhubarb custard pie. I’ve been on a mission to perfect a version of her recipe that I can eat. Unfortunately, my rhubarb supply has run out for the season, so I’ll have to wait until next year to share my paleo rhubarb custard pie. But I did manage to perfect a paleo version of her crust recipe. PS, if you need an AIP pie crust recipe, I’ve got one in my e-book Holiday Sweet Treats.

Lard Cassava Pie Crust (Paleo, Nut-Free, AIP Reintroduction)

Lard Cassava Pie Crust (Paleo, Nut-Free, AIP Reintroduction)

Grandma has made a lot of pies in her nearly 90 years of life, and she’s also tinkered with different pie crust recipes. I can remember making pies with her (like this peach pie) and sometimes we used shortening (usually butter flavored Crisco), and sometimes we used lard, and sometimes we used a combination of shortening and lard.

Lard Cassava Pie Crust (Paleo, Nut-Free, AIP Reintroduction)

While Grandma’s original crust recipe used all lard, I’ve adjusted my version to use half lard and half shortening for a couple of reasons…. First of all, I’m passionate about using well-sourced ingredients, and pastured leaf lard (a higher quality lard) is a more expensive ingredient than I usually use in my recipes. Secondly, while leaf lard isn’t quite as pork-y in flavor as traditional lard, I still find it tastes better when mixed with a more neutral fat, like palm shortening.

Lard Cassava Pie Crust (Paleo, Nut-Free, AIP Reintroduction)

Lard Cassava Pie Crust (Paleo, Nut-Free, AIP Reintroduction)

This recipe does make a lot of pie dough—enough for three 9-inch single crusts, but thankfully, the dough also freezes well. Stay tuned to my next post for a 4th of July-themed pie utilizing this crust!

Lard Cassava Pie Crust (Paleo, Nut-Free, AIP Reintroduction)

 **As with most of my recipes, I’ve only tested this recipe using the grams measurements included. I’ve figured out volume measurements with math, but have not personally tested them. I HIGHLY recommend using a kitchen scale + grams measurements to ensure the most successful end product.**

Lard Cassava Pie Crust (Paleo, Nut-Free, AIP Reintroduction) 
adapted from my Grandma Vein’s recipe collection
yields 3 single regular 9-inch crusts or two deep dish crusts (with some leftover scraps)  

168 grams (3/4 cup) pastured leaf lard (I use Fatworks)
144 grams (3/4 cup) palm shortening (I use Spectrum Naturals)
384 grams (3 cups) cassava flour (I use Otto’s), plus extra for sprinkling, if needed
60 grams (1/2 c) tapioca starch
30 grams (1/4 c) arrowroot
1 tablespoon maple sugar (or other granulated Paleo sweetener)
1 1/2 teaspoon fine sea salt
1/2 cup cold water
1 tablespoon apple cider vinegar
1 large egg (I use a soy-free pastured farm egg)

  1. Scale the leaf lard and palm shortening and place into the freezer to chill for at least 20 minutes. I scale both onto individual pieces of plastic wrap, then wrap/flatten them into little packets before freezing. 
  2. While the fats are chilling, scale the cassava flour, tapioca, arrow root, maple sugar, and sea salt into a large bowl. Stir to combine. 
  3. Once the fats are solid, remove them from the freezer and cut them up into small pieces. Add the small pieces to the mixing bowl with the dry ingredients. Use a pastry blender or two forks to work the cold fat into the dry ingredients. Continue mixing until the mixture looks like coarse sand. 
  4. Measure the cold water into a liquid measuring cup. Add the apple cider vinegar and egg to the liquid measuring cup & whisk together using a small whisk or a fork. Add to the fat/flour mixture and mix, using a pastry blender and/or a wooden spoon, until the liquid is evenly distributed and a dough forms. Work as quickly as possible to ensure the fat doesn’t melt. The dough will be quite soft. 
  5. For regular crusts, divide the dough into three equal pieces (approximately 322 grams each). For deep dish crusts, divide the dough into two equal pieces (approximately 483 grams each). Wrap individually in plastic wrap and flatten into a disc. Refrigerate for at least 30 minutes before rolling out. Dough also may be frozen for use later—I usually place individually wrapped dough discs into freezer ziplocks. 
  6. When ready to use, roll the dough out between two pieces of parchment paper. Sprinkle with a little extra cassava flour if the dough sticks to the parchment. Use the parchment paper to help transfer the rolled out dough to a pie pan (I use 9-inch glass Pyrex pie pans).  Crimp or trim the edges as desired. Save the scraps for later! 
  7. Bake as directed in a pie recipe (or see my notes below). This dough does not brown like a traditional pie crust, so be careful not to over-bake it in hopes of a golden crust. 

Notes:

  • I’ve only tested this recipe using the grams measurements included. I’ve figured out volume measurements with math, but have not personally tested them. 
  • I haven’t tried making this dough in the food processor, but suspect it could be done that way too. 
  • I do not recommend using regular lard in place of leaf lard, as the pie crust flavor will be *very* pork-y.
  • To make this recipe more cost effective, I chose to use half leaf lard and half shortening. I have not tested it using all lard because I ran out of leaf lard… 
  • I have not tried any flours, other than Otto's cassava flour, tapioca, and arrowroot. If you try this recipe with other flours and it turns out well, please let me know in the comments. 
  • The egg helps with plasticity of the dough & I have not yet tried an AIP version of this recipe without the egg. If you need an AIP pie crust recipe, I’ve got one in my e-book Holiday Sweet Treats.
  • If you live in a very dry climate, you may need a little extra cold water, if the dough doesn’t come together easily. More cold water can be added a tablespoon at a time. 
  • Any dough scraps can be saved and re-rolled (or frozen and used later). 
  • Some baking direction for a 9-inch glass Pyrex pan, if your intended pie recipe doesn’t include them.  Reduce the baking times for a metal pie pan. 
    • For a double crust pie (not deep dish), I usually begin baking at 400 F for 15 minutes, then reduce the heat to 350 F for 30 to 40 additional minutes. 
    • For a single crust pie (not deep dish), I begin baking at 400 F for 15 minutes, then reduce the heat to 350 F for 20 to 30 additional minutes. 
    • For blind baking (not deep dish), line the pie shell with parchment paper and fill with dry rice or dry beans (note: these act as weights and are NOT eaten); bake for 15 minutes in a 357 F oven, then remove the parchment/rice/beans and bake for an additional 15 to 25 minutes.
  • This dough does not brown like a traditional pie crust so it will not be golden when finished. Brush an egg wash on top (straight egg or egg mixed with water) to give it a little extra color and/or shine, if desired.
This post contains affiliate links, meaning Sweet Treats makes a small commission off items purchased 
after an Amazon link is clicked with no additional cost to you. Thanks for your support.


Wednesday, May 31, 2017

May 2017 Favorites

A few favorites from May 2017 from Laura of "Sweet Treats." Recipe, kitchen tool, convenience product, beauty product, travel, in memory of Martine Partridge of “Eat Heal Thrive.”

Last month, I started a new series where at the end of each month I share some of my favorite things. Some may be things I’m reading or watching. Some may be body or beauty products. Some may be kitchen and food related. Some may be travel or adventure related. Today I’m sharing my May favorites (in no particular order). 

Note: some of these items contain affiliate links, but nothing in this post is directly sponsored by any company... I'm just sharing what I like! 

May 2017 Favorites | Easy Tigernut Granola (AIP)

Recipe: Easy Tigernut Granola (AIP) from Backcountry Paleo 

While guest-posting on the Autoimmune Paleo Instagram account earlier this month, I made a small batch of Susan’s granola to include in an AIP fruit-and-granola yogurt parfait. The granola was SO GOOD (and fit a cereal-shaped whole in my heart that’s been empty since I started AIP) that we ate it all the day I made it. Since then, I’ve made three more batches & don’t see myself stopping anytime soon ;) A couple changes I make…. I don’t add any citrus zest or dried fruit. I also reduce the maple syrup by a quarter, using 117 grams in a full batch. And I bake it around 45 minutes, stirring every 10 minutes. It’s delicious eaten by the hand-full, on top of yogurt, in a bowl with a splash of coconut milk, etc.

May 2017 Favorites | Parchment Sheets

Kitchen Tool: “If You Care” parchment paper sheets
This is a product I’ve been using for several years and really love. I started using unbleached parchment paper after beginning AIP and slowly transitioning to more eco-friendly (and health-friendly) products. And I became totally spoiled by this product that has the parchment paper pre-cut into half-sheet-pan-size sheets—no more fumbling with trying to cleanly tear it, or estimate how large of a piece I’ll need for my pans. I’ve especially enjoyed using it this month when making the Easy Tigernut Granola listed above. I use to buy it at my local Whole Foods in San Antonio, & I’ve also found it at Natural Grocers in North Dakota. Sadly, I haven’t been able to find it locally since moving to NH, and my stash is nearly out… So I’ll probably end up buying a case of 12 on Amazon. Goodness knows with all the recipe testing I do, all 12 boxes would eventually be used ;)

May 2017 Favorites | Trail Mix (Paleo)

Convenience Food: Homemade trail mix (Paleo) 
I did a three week Whole30-style reset the last two weeks of April and the first week of May, and this homemade trail mix was a huge help as an easy, shelf-stable, on-the-go snack. I mixed together raw peeled almonds (I seem to have a mild reaction to the peel), raw pecans, and raw pepitas (aka pumpkin seeds), with raisins and apple-juice-sweetened dried cranberries. I try to include more nuts than dried fruit, but the ratios were dictated more by what amounts of the ingredients I had on hand. A small handful of this trail mix here and there, especially if I felt my blood sugar dip or started feeling hangry, was really helpful.

May 2017 Favorites | W3ll People bio correct multi-action concealer

Beauty Product: W3ll People Bio Correct Multi-Action Concealer in light
I’ve been on the hunt for a good concealer for over 2 years, as I’ve transitioned all my makeup to be gluten free and less toxic. But I haven’t found one that I truly liked (and liked enough to recommend to other people) until I discovered this one. It has good coverage, the light version works well with my skin tone, and it’s pretty easy to apply with my fingers. I do find it needs a little powder over top, otherwise it attracts my mascara and I end up with worse raccoon eyes than if I’d skipped concealer… I bought mine at Target (though I’m not sure every Target is carrying W3ll People), but you can also find it at select Whole Foods, or through the W3ll People website.

May 2017 Favorites | Stowe Mountain Lodge Anniversary Trip

Travel: Anniversary Vermont Trip 

My husband and I celebrated our 5th wedding anniversary this month and took a quick trip to Vermont. Even though I have some successful reintroductions under my belt, it still can be challenging to travel. We booked an Airbnb condo at Stowe Mountain Lodge (so that we’d have a tiny kitchen) for our lodging. I cooked most of our meals ahead of the trip & brought them in a cooler. And for our actual anniversary dinner, I found a restaurant, Michael’s on the Hill,  that could accommodate my needs & was in contact with them well before our reservation. It was a great, refreshing getaway. We thoroughly enjoyed the Stowe Mountain Lodge (even if it was a between-seasons time to visit). And we took detours on our drive back to visit the King Arthur Flour headquarters (something I’ve wanted to do since culinary school) in Norwich, VT; the Simon Pearce glass blowing studio in Quechee, VT, and Farmhouse Pottery shop + studio in Woodstock, VT.

If you’d like more of my tips about AIP travel, check out my posts here and here.

May 2017 Favorites | remembering Martine Partridge of "Eat Heal Thrive"

In memory of Martine Partridge of Eat Heal Thrive (formerly The Paleo Partridge) 
I found out last week that my friend Martine had passed away (obituary here). She has been a pillar in the AIP community. We will miss her terribly, not just for the fantastic recipes she created, but for her witty way with words, and her encouraging, bright personality. I especially love her sweet and savory pie crust recipe, which I used in my berry panna cotta pie recipe, and her chicken liver pâté with mushrooms and bacon recipe, which was the first pâtâ recipe I made and ate.

If you’d like to contribute to a fund organized in Martine’s honor by the AIP blogging community, please visit https://www.gofundme.com/in-memory-of-martine-partridge.

So those are a few of my favorites from May. What are you loving lately?

Some of these items include affiliate links, meaning Sweet Treats makes a small commission off items purchased after a link is clicked with no additional cost to you. Thanks for your support.

Saturday, May 20, 2017

Panna Cotta with Roasted Rhubarb (AIP & Paleo)

Panna Cotta with Roasted Rhubarb (AIP & Paleo)

I love all produce seasons, but there is something extra special about rhubarb season. Anytime I see rhubarb for sale, I feel like I’ve found a treasure! I’ve been especially thrilled to find local rhubarb at the farmer’s market, and I dream of someday having my own rhubarb patch.

Panna Cotta with Roasted Rhubarb (AIP & Paleo)

In previous years, I’ve made rhubarb sauce to pair with pork, strawberry rhubarb crumbles, strawberry rhubarb compote, rhubarb cake, and a rhubarb galette, which are all super delicious. But this year, I decided to experiment even further by roasting the rhubarb. I also branched out from my usual flavor parings of rhubarb with strawberry, and pared it with orange and vanilla.

Panna Cotta with Roasted Rhubarb (AIP & Paleo)

When it comes to something to serve the roasted rhubarb on, I have returned to a favorite: coconut milk panna cotta. I’ve adapted my stand-by panna cotta recipe just slightly, adding a little more gelatin since this is an unmolded version, and sweetening it with orange blossom honey.

Panna Cotta with Roasted Rhubarb (AIP & Paleo)

So simple to make, very minimal added sweetener, and a good serving of gelatin. But, if panna cotta isn’t your jam, I’ve also served leftover roasted rhubarb on cupcakes and I also suspect it would be fantastic on pancakes or waffles.

Panna Cotta with Roasted Rhubarb (AIP & Paleo)

One final note: I don’t believe this recipe would work well with frozen rhubarb—I’m fairly certain that freezing the rhubarb would cause it to break down too much to retain it’s shape. But, if you don’t mind if the rhubarb turns more sauce-y, feel free to try frozen rhubarb.

Panna Cotta with Roasted Rhubarb (AIP & Paleo)

Coconut Milk Panna Cotta 
yields 4 to 6 servings, depending on molds/vessel size

1-13.5 oz can of coconut milk (I use smaller cartons & weigh out 13.5 oz)
1/8 teaspoon vanilla bean powder
21 g (1 tablespoon) honey (I used orange blossom honey)
10 g (1 heaping tablespoon) gelatin

  1. In a saucepan whisk together the coconut milk, vanilla, and honey. Carefully sprinkle the gelatin over the surface & mix gently. Allow to bloom for 10 minutes. 

  2. Heat the saucepan over medium heat, whisking constantly, until the gelatin melts & there are no lumps--do not boil! 

  3. Portion into small bowls/glasses or molds (I used a silicone muffin pan in these images). Chill in the refrigerator for at least 3 hours (or overnight). 
Roasted Rhubarb
8 oz fresh rhubarb stalks
63 g (3 tablespoons) honey (I used orange blossom honey)
1/8 teaspoon vanilla bean powder
1 teaspoon orange zest
2 tablespoons orange juice

  1. Preheat the oven to 350 F. 
  2. Cut the rhubarb stalks on an angle into 1" to 2" pieces. Place the cut pieces into an 8x8 baking dish. 
  3. Drizzle the honey over the rhubarb & sprinkle with the vanilla powder and orange zest. Add the orange juice. 
  4. Roast in the pre-heated oven for 10 minutes. Stir the rhubarb & roast an additional 10 minutes or until the rhubarb has softened, but is not falling apart. Cool to room temperature before serving. Store any leftovers in the refrigerator. The tart flavor of the rhubarb will continue to mellow the longer it sits in the fridge. 
To serve 

  1. Unmold the panna cotta, if desired—I ran a small offset spatula around the custards before gently popping them out of the silicone muffin pan I used as a mold—and plate. 
  2. Top with a few pieces of rhubarb & a generous spoon full of the rhubarb liquid. 
  3. Serve immediately. 
Note: 

  • The rhubarb will remain pretty tart, even with the 63 g (3 tablespoons) of honey. If serving this recipe to non-AIP/Paleo people, you may way to up the sweetener by a tablespoon or two in both the roasted rhubarb and in the panna cotta.  

Panna Cotta with Roasted Rhubarb (AIP & Paleo)

This post contains affiliate links, meaning Sweet Treats makes a small commission off items purchased 
after an Amazon link is clicked with no additional cost to you. Thanks for your support.

Sunday, April 30, 2017

April 2017 Favorites

April 2017 Favorites | Sweet Treats/Laura Vein

I’m starting a new series at the end of each month where I share some of my favorite things from the previous month. Some may be things I’m reading or watching. Some may be body or beauty products. Some may be kitchen, food, and recipe related.  Today I’m sharing my April favorites (in no particular order). 

Note: some of these items contain affiliate links, but nothing in this post is directly sponsored by any company... I'm just sharing what I like! 

April 2017 Favorites | "Hope Heals"

Book: Hope Heals: A True Story of Overwhelming Loss and an Overcoming Love*
I haven’t done great on my “Goodreads” progress this month, but I did finish one of the most inspiring/convicting books I’ve ever read. “Hope Heals” chronicles Katherine & Jay Wolfe’s story following Katherine’s massive brain stem stroke in 2008 when she was 26 and a brand new mom. Their hope-filled, positive, joyful outlook despite living with the lasting physically disabling effects of a traumatic brain injury is incredibly inspiring and convicting. I actually had the pleasure of also hearing Katherine and Jay speak at a women’s event at my church the beginning of this month (and I met them after the event). I hope to write a longer reflection post about the book & hearing them speak, so stay tuned for that. In the mean time, pick up a copy of their book (it’s on SALE right now), check out their story on their website, and/or follow them on social media @hopeheals.


April 2017 Favorites | Primally Pure Sensitive Deodorant

Body: Primally Pure Sensitive Deodorant in Lavender
Since going AIP three years ago, I’ve also made a conscious effort to clean up the products I use on my body. However, I’ve tried many, many, many deodorants with terrible results. Many did not work (i.e I smelled less-than-fresh, yikes!), but worse yet, others made my underarms break out so badly I honestly wondered if I possibly had developed the autoimmune condition "hidradenitis suppurativa" (HS). NOT GOOD!! I finally ordered this sensitive deodorant in lavender from Primally Pure, after seeing AIP friends post about it on Instagram.  After testing it out for a few weeks, I’m pleased that it both seems to work (note: it’s not an antiperspirant) AND I haven’t had one underarm break out.

April 2017 Favorites | Muji Pens

Tool: Muji 0.38 mm Pens*
I’m a bit of a pen snob & I really prefer using very fine-tip pens for my journaling, writing, list-making etc. This month, I heard about Muji gel pens via an Instagram video from She Reads Truth. I immediately ordered a 3-pack of black Muji 0.38 mm gel pens on Amazon and now I wish I’d ordered more of them and possibly more colors. I love how fine the tip is, but yet it doesn’t wear down so quickly, like the Microns or LePens I’ve used in the past.

April 2017 Favorites | Large Mesh Strainer/Colander

Kitchen Tool: Large Mesh Strainer/colander*
For the past few years, I’ve used a small mesh strainer that was probably made with less-than-ideal metal. I would have to strain or wash produce in it in batches, which often slowed down my productivity. Somehow, upgrading it to a larger, stainless option wasn’t a priority until the old strainer started becoming rusty. I ordered this one on Amazon and wow! why didn’t I make this upgrade sooner! It’s now SO much easier to wash leeks and chopped greens and to strain bone broth.


April 2017 Favorites | Sweet Potato Chicken Poppers (AIP)

Recipe: Sweet Potato Chicken Poppers from Unbound Wellness
I’ve had my eye on this recipe for a few months, but I was having trouble finding high quality ground chicken. We recently found a local pastured chicken farmer who sells ground chicken at a local farmers market. The first time I made the poppers, I made only a single batch. But I immediately regretted not making a larger batch. This week, I made a double batch and I think we ate them all in three days. A couple tips that I’ve found to be helpful when making these: 1)use the shredding blade in your food processor to shred the sweet potato (especially if making a double batch) and then pulse the shredded sweet potato with the S blade to break them up a little further; 2)use a medium (1.5 tablespoon) cookie scoop to scoop the popper mixture, which both makes the poppers uniform and helps the portioning to go faster; 3)bake the poppers on a baking sheet WITHOUT parchment paper—they get a much better crust that way; 4)make a bigger batch than you think you’ll need because they are SO TASTY ;)

April 2017 Favorites | Tessemae's Creamy Ranch (Paleo & Whole30)

Ingredient: Tessemae’s Creamy Ranch (AIP reintroductions required) 
As I’ve gotten some successful AIP reintroductions under my belt, I’ve been able to eat this Tessemae’s Creamy Ranch without any reactions. Ohmygoodness!! I had forgotten how much I use to love ranch dressing! This delicious product has been an especially nice addition to my diet the past couple weeks as I’ve been doing a Whole30 reset. As I exclaimed to my husband a couple days ago in a hangry episode, “Ranch is LIFE!!” haha! I buy this product at Whole Foods in the refrigerated section of the produce department. Use their store locator to see if you can find it locally

So those are a few of my random favorites from April. What are you loving lately? 

*These items include affiliate links, meaning Sweet Treats makes a small commission off items purchased after an Amazon link is clicked with no additional cost to you. Thanks for your support.

Wednesday, April 12, 2017

Carrot Cake Macaroons—with video! (AIP, Paleo, Vegan)

Carrot Cake Macaroons (AIP, Paleo, Vegan)

It had been ages, and ages since I made coconut macaroons… I had forgotten what a fun, bit-sized treat they are, and how easy it is to make them!

Carrot Cake Macaroons (AIP, Paleo, Vegan)

With Easter coming up this weekend, I wanted to create a macaroon that mimicked the flavor of a classic Easter favorite: carrot cake. Adding grated carrot, spices, and raisins to the macaroon base recipe worked great! As a bonus, including vegetables in dessert ups the nutrient profile just a bit and helps me feel better about the occasional indulgence. I love creating treats that mimic “the real deal,” but are more healthful and won’t derail my diet and lifestyle choices.


Also, I’ve created another recipe video to show just how easily these macaroons can be made :)

Carrot Cake Macaroons (AIP, Paleo, Vegan)

A note about my recipes: I ALWAYS recommend baking by weighted measurements to ensure the most successful baked goods. I've included volume measures, but they have been determined by math and are not tested. 

Carrot Cake Macaroons
yields 20 macaroons

120 grams (1 1/2 cups) unsweetened finely shredded coconut flakes
7 grams (1 tablespoon) coconut flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace (or sub nutmeg, if not AIP)
1/8 teaspoon ground cloves
1/8 teaspoon fine grain sea salt
50 grams (1/2 cup) finely grated carrot
28 grams (2 tablespoons) melted coconut oil
78 grams (1/4 cup) Grade B maple syrup
1 teaspoon vanilla extract
40 grams (1/2 cup) raisins

  1. Preheat the oven to 350 F. Line a baking pan (I used a half sheet) with parchment paper
  2. In a food processor, pulse together the coconut flakes, coconut flour, cinnamon, mace, cloves and sea salt to combine everything. 
  3. Add the grated carrot, and pulse just until the carrot is distributed throughout. 
  4. Pour the coconut oil, maple syrup, and vanilla extract over the coconut mixture. Pulse until combined. 
  5. Transfer to a separate bowl and stir in the raisins.
  6. Use a 1 tablespoon cookie scoop, packed with dough, to portion the macaroons onto the parchment lined pan. 
  7. Bake for 8 minutes in the preheated oven, rotate the pan, and bake for an additional 7 minutes. Remove from the oven & allow the macaroons to cool completely on the pan. 
  8. Store leftovers in an airtight container. The macaroons may lose their crispness over time, depending on the humidity. 

Notes:

  • You can substitute honey for the maple syrup, though they will not longer be vegan.  
  • I do NOT recommend reducing the sweetener or swapping it for a non-liquid one, or else the macaroons will not hold together. 
Carrot Cake Macaroons (AIP, Paleo, Vegan)

This post contains affiliate links, meaning Sweet Treats makes a small commission off items purchased 
after an Amazon link is clicked with no additional cost to you. Thanks for your support.

Friday, March 31, 2017

Avocado “Toast” + a Yucan Crunch giveaway (AIP & Paleo)

Avocado “Toast” + a Yucan Crunch giveaway (AIP & Paleo)

I went AIP before the big “avocado toast” craze began; however, thanks to Mission Heirloom’s Yucan Crunch crackers, I’ve been able to enjoy my own allergen-friendly version.

Avocado “Toast” + a Yucan Crunch giveaway (AIP & Paleo)


In December 2015, I had the pleasure of visiting Mission Heirloom in Berkeley, CA. Various AIP friends had highly recommended the paleo restaurant with many AIP options, but they also raved about Yucan Crunch crackers. I made it a point to try the Yucan Crunch and absolutely loved it—they really remind me of triscuits. I bought a bag on the spot & used it for breakfasts and snacks throughout the rest of our trip.

Avocado “Toast” + a Yucan Crunch giveaway (AIP & Paleo)

Fast forward to now and I’m still a huge Yucan Crunch fan. After my initial stash ran out, I ordered it several more times from the Mission Heirloom website, but luckily, procuring some is even easier these days because Yucan Crunch is now available on Amazon! And they're even Amazon Prime eligible!

Avocado “Toast” + a Yucan Crunch giveaway (AIP & Paleo)

To celebrate the Amazon debut of Yucan Crunch, I’m sharing my super easy avocado “toast” recipe. This is another recipe that almost isn’t a recipe due to how simple it is. But goodness, it is so tasty & really feels like a treat when I make it. Most often I’ll have the avocado toast plain, but it’s also delicious topped with smoked salmon or prosciutto.

Avocado “Toast” + a Yucan Crunch giveaway (AIP & Paleo)

Mission Heirloom has graciously agreed to give one of my readers FREE 4-pack of Yucan Crunch. Leave a commend on this post sharing how you'd most like to use Yucan Crunch crackers. This giveaway is only open to US residents and will run until Monday April 10, 2017.


Disclosure: I did receive a complimentary 4-pack of Yucan Crunch; however, this is a product I have happily purchased in the past & will continue to purchase in the future. I would never recommend a product I didn’t stand behind 100%. 

Avocado “Toast" 
yields 1 serving

1 avocado
juice from 1/4 lemon
Yucan Crunch, broken into large (or small) pieces
truffle salt, as needed (or other finishing salt of your choice.

  1. In a small bowl, mash the avocado with the lemon juice. 
  2. Spread the avocado/lemon mixture onto pieces of Yucan Crunch
  3. Sprinkle with truffle salt. Eat immediately :) 

Note: some people prefer to toast their Yucan Crunch in a skillet or under the broiler, but I most often prefer it un-toasted. Feel free to do either, depending on your own preferences. Please DO NOT toast it in an actual toaster, as it could cause a fire if pieces break off into the toaster. 

Avocado “Toast” + a Yucan Crunch giveaway (AIP & Paleo)
    This post contains affiliate links, meaning Sweet Treats makes a small commission off items purchased 
    after an Amazon link is clicked with no additional cost to you. Thanks for your support.

Wednesday, March 15, 2017

Irish Soda Bread (AIP & Paleo), with video

Irish Soda Bread (AIP & Paleo)

My husband loves to make (and eat) corned beef and cabbage, with carrots & potatoes for St. Patrick’s Day. Once we got married, I started making gluten-free Irish soda bread to contribute to the festivities—we quite often host friends for this epic meal :) Last year, I experimented last minute with making a paleo Irish soda bread that only needed eggs as an AIP reintroduction. It was OK, but not as tasty and I’d liked and it was really really crumbly… Plus, I really wanted to figure out a version that people still in the elimination phase of AIP could enjoy too. This year, I went completely back to the drawing board and came up with this recipe I’m sharing today.

Irish Soda Bread (AIP & Paleo)

Now, as with pretty much all AIP versions of baked goods, keep an open mind when trying this recipe… By keeping this recipe elimination phase compliant, I’ve worked with some pretty strict ingredient limitations, and to be honest, it has been a couple years since I’ve had “real” Irish soda bread to compare my version to. But I have come up with what I consider to be a pretty delicious, fairly close to the real deal option.

Irish Soda Bread (AIP & Paleo)

This AIP Irish soda bread tastes the best & has the best texture the day it’s baked. However, since I also don’t recommend eating an entire loaf in one day by yourself, it does make some pretty epic toast slathered in fruit-sweetened jam (like the St. Dalfour apricot in these photos) the following day…. Just make sure to toast it in a gluten-free toaster/toaster oven or under the broiler.

Irish Soda Bread (AIP & Paleo)

Also, since I know AIP baking can be more challenging than regular baking, I’ve created my first recipe-tutorial video detailing how I make this Irish Soda Bread. Check it out below, or on YouTube. Happy baking!



Irish Soda Bread (AIP & Paleo) 

8 fl oz (1 cup), plus 1-2 additional teaspoons coconut milk 
1 teaspoon apple cider vinegar  
75 g (2/3 cup) coconut flour  
80 g (2/3 cup) tapioca starch  
85 g (2/3 cup) arrowroot  
1 tablespoon gelatin  
1 tablespoon coconut sugar 
1 teaspoon AIP baking powder (see recipe below) 
1 teaspoon baking soda  
1/2 teaspoon sea salt  
48 g (4 tablespoons) palm shortening  
80 g (1/2 c) zante currants
  1. Preheat the oven to 375 F. Line a baking sheet with a piece of parchment paper—I used a quarter sheet
  2. Measure the coconut milk into a liquid measuring cup. Add the apple cider vinegar. Set aside to make faux “buttermilk.”  
  3. In a large mixing bowl, whisk together the coconut flour, tapioca starch, arrowroot, gelatin, coconut sugar, AIP baking powder, baking soda, and salt until evenly combined. 
  4. Add the palm shortening to the mixing bowl. Use a fork or pastry blender to work the shortening in to the dry ingredients. Continue until the ingredients resemble coarse meal. 
  5. Pour in the coconut milk/vinegar. Stir with a silicone spatula or wooden spoon. Once mostly combined, switch to hand kneading until the dough can be squeezed together to form a ball. If needed, add additional coconut milk 1 tablespoon at a time (adding a maximum of 2 tablespoons). The finished bread will have the best texture with the least amount of coconut milk added, but the dough does need to be able to form into a ball that doesn’t completely break apart. 
  6. Form the dough into a disc & place on the prepared baking sheet. Use a serrated knife (I have this one) to cut an X in the center of the dough—the X allows heat to better penetrate to the center of the bread as it bakes. 
  7. Place the pan in the pre-heated oven & bake for 30 minutes. After 30 minutes, rotate the pan and bake for another 10 to 15 minutes, or until the center X is dry & the bread is golden. 
  8. Remove the finished bread from the oven & allow to cool completely before slicing. This bread has the best texture the day it is made, but it also makes excellent toast the following day. Store any leftovers, wrapped, at room temperature.
AIP/Paleo Baking Powder
81 grams (1/2 cup) cream of tartar 
55 grams (1/4 cup) baking soda
30 grams (1/4 cup) arrowroot or tapioca 
  1. Sift together the cream of tartar, baking soda, and arrowroot/tapioca.
  2. Store in an airtight jar. Use wherever baking powder is used.
Irish Soda Bread (AIP & Paleo) 
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Monday, February 27, 2017

Beef and Broccoli (AIP, Paleo, Whole30) -with stop motion video recipe!

Beef and Broccoli (AIP, Paleo, Whole30)

Though this beef and broccoli dish has become one of our favorite meals, it’s something I’ve held off posting because it almost seems too easy to qualify as a recipe. But sometimes, simple, easy, and delicious is just what’s needed, especially with how complicated life can be on AIP. And since I’ve been making this recipe almost weekly for the past few months, it’s time I shared it ;)

Beef and Broccoli (AIP, Paleo, Whole30)

The Beef and Broccoli recipe comes together pretty quickly with minimal prep and minimal planning ahead AND minimal clean up. All ingredients are ones I generally keep on hand. With only a little extra time, the recipe can be easily doubled or tripled.

Beef and Broccoli (AIP, Paleo, Whole30)


The ingredients are economically-priced. It travels well. It’s delicious warm or cold. It freezes well. I find my body really likes the ratio of protein/carbs/fat, plus it’s veggie heavy and features gut-healthy sauerkraut. And it’s just plain tasty!

Beef and Broccoli (AIP, Paleo, Whole30)

For fun, I’ve also created a stop motion video of this recipe. While it isn’t possible to make this meal in 30 seconds like the video, it is possible to make it under an hour!



Beef and Broccoli (AIP, Paleo, Whole30) 
yields 4 servings 

For the roasted broccoli
Two 16 oz bags of frozen broccoli
5 tablespoons olive oil (or other AIP fat of choice)
1/2 teaspoon granulated garlic

For the roasted sweet potatoes
1 large (around 1 to 1.25 pounds) white sweet potato
2 tablespoons olive oil (or other AIP fat of choice)

For the beef
1 pound grass fed ground beef (85/15, if possible; see note below if starting with frozen ground beef)
2 tablespoons coconut aminos

For serving
Farmhouse Culture garlic dill pickle saurkraut (or make your own with this recipe, though I have not tried it…)
Smoked salt  (or other finishing salt of your choice)
  1. Preheat the oven to 425 F. Line two baking sheets with parchment paper
  2. For the roasted broccoli: spread the frozen broccoli on one of the prepared baking sheets. Drizzle with oil & and sprinkle with the granulated garlic. Roast in the preheated oven, on a middle rack, for 50 minutes. After 25 minutes of roasting, stir the broccoli & continue roasting. 
  3. For the roasted sweet potatoes: cube the sweet potato (no need to peel), spread on the second baking sheet, and drizzle with oil. Roast in the preheated oven, on a bottom rack, for 40 minutes. After 20 minutes of roasting, stir the potatoes & switch the broccoli to the bottom and the sweet potatoes to the middle rack. 
  4. For the beef: After the broccoli & sweet potatoes have been stirred once, heat a cast iron skillet (I use my Lodge cast iron skillet) over medium high heat. Add the beef and coconut aminos to the pan. Brown until the ground beef is cooked through. Set aside until the broccoli & sweet potatoes are done. 
  5. To assemble: add the browned beef, roasted broccoli, and roasted sweet potatoes to a large bowl. Toss to combine. 
  6. To serve: portion onto plates. Top with Farmhouse Culture garlic dill pickle sauerkraut (I like about 1/3 to 1/2 cup of sauerkraut on mine, but use less, if you prefer) and a generous sprinkle of smoked salt
  7. Store leftovers in the refrigerator or freezer. 
Notes:
  • If you’re starting with frozen ground beef, quick thaw it in warm water, while the vegetables are roasting, until the edges are soft—don’t worry if the middle is still a bit frozen… it will finish thawing in the skillet. Just make sure to use the quick-thawed beef immediately (i.e. don’t save it for another use). Alternately, thaw the beef in cold water or in the refrigerator if it isn’t to be used right away. 
  • If not cooking the ground beef in a cast iron skillet (or if a lower fat content beef is used), a little additional fat may be needed to keep the beef from sticking to the pan. 
  • Feel free to play with the ratios of beef/broccoli/sweets in this recipe based on your preferences (or what ingredients you have on hand). 
  • This recipe is NOT sponsored by Farmhouse Culture…. I just really love their sauerkraut! 

Beef and Broccoli (AIP, Paleo, Whole30)

This post contains affiliate links, meaning Sweet Treats makes a small commission off items purchased 
after an Amazon link is clicked with no additional cost to you. Thanks for your support.

Tuesday, January 31, 2017

Loaded Sweet Potato Fries (AIP & Paleo)

Loaded Sweet Potato Fries (AIP & Paleo)

I’m not really a big Super Bowl (or football) person, though I do love a good Super Bowl party, mainly for the food, time with friends, and the commercials. This year, things will be much different, since we’ve moved to the middle of New England Patriots territory & they happen to be playing in the 2017 Super Bowl. Let me tell you…. people around here take their NFL football *very* seriously.

Loaded Sweet Potato Fries (AIP & Paleo)

While I might feel more inclined to cheer for a particular team this year, I’m still most excited about the food! Specifically, I’m excited about making some AIP/Paleo options to share with our new friends. Last year, I made plantain chip chicken in nugget form, cutting chicken breasts into pieces before coating them in the plantain chip crust & baking them on a rack. I also made the red sangria mocktail from The Healing Kitchen, and some amazing paleo brownies from Joshua Weissman/Slim Palate (the brownies require an egg & chocolate reintro; I also subbed coconut oil for the butter). All super delicious. (haha, pun intended!)

Loaded Sweet Potato Fries (AIP & Paleo)

I’m still debating exactly what I’ll take to this year’s party, but these loaded sweet potato fries are a serious contender. I first made them on a whim last summer for one of our burger nights & they were such a fun twist on normal sweet potato fries. Plus the arugula pesto they’re topped with adds some extra veggie power.

Loaded Sweet Potato Fries (AIP & Paleo)

If you’re looking for some other party food ideas, whether for yourself or to share with others, here are a few more options:


Loaded Sweet Potato Fries (AIP & Paleo) 
Yields 2 generous servings; batch can be easily doubled or tripled for a larger group 

For the Fries:
1 pound white sweet potatoes (I prefer Hannah)
28 g (2 tablespoons) duck fat, melted
1/4 teaspoon sea salt
1/4 teaspoon garlic powder

  1. Preheat the oven to 425 F. 
  2. Wash and cut the sweet potato into thin fry-shaped pieces, 1/4 to 1/2 inch in width. 
  3. Pour the melted duck fat into a bowl, add the sweet potato fries, and toss to coat. 
  4. Arrange the fries on an un-lined rimmed baking sheet (I used a quarter sheet), making sure there is a little space between each fry. Dust the fries with sea salt & garlic powder.
  5. Bake in the preheated oven for 20 minutes, then remove the pan from the oven and carefully flip the fries over. Roast for an additional 10 to 20 minutes, or until golden brown. While the fries are roasting, prepare the toppings (see below). 

To Assemble: 
1 batch of sweet potato fries (see above)
2 tablespoons arugula pesto, plus additional for dipping, if desired
3 strips of bacon, cooked and crumbled
1 tablespoon thinly sliced scallion
1 to 2 teaspoons cilantro leaves
sprinkling of smoked Maldon sea salt

  1. Just before serving, drizzle the roasted sweet potato fries with the arugula pesto. Top with the crumbled bacon, sliced scallion, and cilantro leaves. Sprinkle with smoked Maldon to taste. Serve with additional arugula pesto for dipping, if desired. 
Loaded Sweet Potato Fries (AIP & Paleo)


This post contains affiliate links, meaning Sweet Treats makes a small commission off items purchased 
after an Amazon link is clicked with no additional cost to you. Thanks for your support.
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