Cinnamon Coconut Lattte

 

adapted from https://therealfooddietitians.com/cinnamon-coconut-latte/

• 12 ounces strongly brewed coffee 
• 2 tsp. coconut oil
• ½-1 tsp. ghee, salted grass-fed butter, coconut oil
• ¼–½ tsp. ground cinnamon
• ¼ cup unsweetened coconut milk (optional-adds more creaminess)
• ⅛ tsp vanilla extract

1. Directions: 
2. 
   
3. Brew coffee. 
4. Add all ingredients to a blender and blend on high for 15-30 seconds until creamy and frothy.
5. Pour into a coffee mug, dust with additional cinnamon, if desired, and enjoy.

Sweet Potato Skins AIP

www. asquirrelinthekitchen

This recipe is 100% autoimmune protocol compliant.

Serves: 6

Ingredients

• 3 sweet potatoes (approximately the length of your hand)
• 2 tablespoons avocado oil
• 1/3 teaspoon fine sea salt
• 
  
• Stuffing:
• 4 slices bacon, chopped
• 2 cups chopped mushrooms (hw: we are not fans of mushrooms so for us , optoonal) 
• 1 cup chopped red onion
• 1/4 teaspoon of fine sea salt, or more to taste
• 1/2 avocado, chopped
• 2 scallions, chopped
• 1/3 cup chopped cilantro
• 
  
• Sauce:
• 1/2 cup full fat coconut milk
• 1/3 cup chopped cilantro
• 2 teaspoons lemon juice
• Pinch of salt

Instructions

1. Warm up the oven to 400° F.
2. Place the sweet potatoes in a broiler pan lined with parchment paper and bake for 45-50 minutes, until the potatoes are cooked through and give a little when pressed.
3. While the potatoes are baking, let's prepare the stuffing. In a large skillet over medium heat, cook the bacon for 8 minutes, or until brown. Remove the bacon from the pan with a slotted spoon, keeping the fat.
4. Add the onions and mushrooms to the skillet. Cover and cook for 10-12 minutes, stirring occasionally, until cooked through. Turn off the heat and return the bacon to the skillet. Set aside.
5. Remove the potatoes from the oven and allow to cool down a bit so you can hold them in your hands.
6. Cut the potatoes in half lengthwise and scoop out the flesh with a spoon, leaving 1/4 inch of flesh on the skin. Keep the flesh of the sweet potatoes for another recipe.
7. Increase the oven temperature to 450° F. Brush avocado oil on the sweet potatoes, both sides. Sprinkle with salt. Put the broiler pan back in the oven and bake the skins 10 minutes on each side.
8. Remove from the oven and while the potato skins cool down a little bit, prepare the sauce.
9. In a high speed blender, combine coconut milk, cilantro, lemon juice, and salt. Mix on high for 20 seconds. Set aside.
10. In a large bowl, combine the bacon, mushrooms, onions, avocado, scallions, and cilantro.
11. Spoon the stuffing into the potato skins, and pour a generous dollop of cilantro sauce.
12. Bon appétit!

Coconut StrApple Bars (dehydrator) AIP

https://edibleattitudes.com

• 1 cup thawed strawberries
• 2 cups shredded apples
• 1 cup shredded coconut
• 1/4 cup melted coconut oil*
• 1 T.  honey* (optional)

EQUIPEMENT:

• Dehydrator*
• Food Processor
• Spatula

DIRECTIONS:

1. Thaw the strawberries.
2. Melt the coconut oil.
3. Peel and shred the apples.
4. Place all the ingredients but the coconut oil into the food processor.
5. Pour the coconut oil over the shredded coconut. The coconut will harden if in contact with the apples or strawberries too long without being mixed together.
6. Mix all the ingredients together until all fruit chunks are gone. The flakes from the shredded coconut will still be there which is fine.
7. Spread evenly on to a dehydrator pan, approximately 1/4 inch thick.
8. Dehydrate at 135°F for 4 to 5 hours. It is done when it is hard enough to hold together but not be brittle.
9. Cut into square portions and store in the refrigerator.

Chocolate Free Hot Chocolate

http://www.acleanplate.com

4cupscoconut milk 4tablespoonscarob powder 2tablespoonshoney 2teaspoonsvanilla extract 1pinchground cinnamon 1pinchsea salt Simmer the coconut milk in a saucepan over medium heat. Add the remaining ingredients and heat through, stirring constantly, about 1 minute.

Gluten Free Thumbprint cookies

www.deliciousobsessions.com

Jam-Filled Thumbprint Cookies (gluten, dairy, nut, egg free, autoimmune paleo)

 

Print

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

I have linked to the products from my affiliate partners that I personally use and recommend. If you purchase through one of these links, I may earn a small commission.

Author: Jessica Espinoza @ Delicious Obsessions

Recipe type: gluten free, grain free, dairy free, egg free, autoimmune friendly dessert

Serves: 12

Ingredients

• 1 cup coconut cream concentrate, aka. coconut butter (not oil , not cream)
• 1 cup finely shredded coconut
• ⅓ cup coconut flour
• ¼ cup maple syrup
• 2-4 tbsp. coconut milk 
• 2 tsp. vanilla extract
• 1 tsp. orange extract
• ¼ tsp. sea salt
• Your choice of jam (Crofters Organic Strawberry and Organic Orange are our favorites)

Instructions

1. Preheat your oven to 350 F.
2. Line your cookie sheet with parchment paper.
3. If your house is cool, your coconut cream concentrate is probably hard as a rock. If so, just place the jar in a bowl of hot water for about 20 minutes and it should soften up. I sometimes will place the jar in a pan of water and heat it over very low heat for 15-30 minutes or until the coconut cream concentrate is liquefied. You want the cream to be smooth and creamy with no chunks, as this will help the cookie dough blend together easily.
4. Combine all of the ingredients (except the jam) in a medium mixing bowl with a hand or stand mixer. Start with 2 tbsp. of coconut milk and add a tad more if your dough seems too dry. Your cookie dough should hold together, but be soft and pliable enough for you to easily form the little cookies.
5. Take about a tablespoon of the cookie dough (more or less, depending on how big you want your cookies) and roll the dough into a ball. Then, carefully flatten a little into more of a cookie shape.
6. Place the cookie on a cookie sheet lined with parchment paper.
7. Using your thumb or the back of a measuring spoon, make a little indention into the middle of the cookie.
8. Repeat until all of your dough is used.
9. Place a spoonful of jam in the middle of the cookies.
10. Bake for 15-20 minutes. You want the cookies to be lightly browned around the edges.
11. Remove from oven and let cool completely before serving. They taste DELICIOUS when they're warm, but they are a bit crumbly if they have not cooled completely. I recommend using a fork if you want to eat them warm.  But, be careful, as the jam gets SUPER HOT!
12. NOTE #1
13. Whenever I refer to coconut butter or coconut cream concentrate in my recipes, it means the product that is super finely ground coconut meat, which has a consistency similar to a nut butter. It's not referring to coconut milk or coconut cream (the liquid beverage-type products), and it's not referring to those vegan "butters" that often use coconut oil in them. You cannot substitute dairy butter for coconut butter, nor can you substitute coconut oil for coconut butter.
14. NOTE #2
15. The texture of the cookies may vary depending in the brand(s) of coconut products you use. I have found in my years of cooking that there can be a big difference between brands of coconut products and how they work in recipes. For this recipe, I found I got the best results when I used coconut cream concentrate from Tropical Traditions and coconut flour from my local health food store (Natural Grocers). If you find that your dough is too dry, just add a tablespoon or two of coconut milk (or milk of your choice) to the mix until you get the right consistency.