Butter Tarts

Being Canadian there are three ‘must-have’ desserts: nanaimo bars, date squares and butter tarts!  They’re just part of who we are and they show up at celebrations of all kinds! It goes without saying that finding an AIP/Paleo butter tart recipe caused some excitement around here. Did we dare hope they would be good enough for our Canadian tastebuds? Well, we tried this recipe and this is what we thought:

Look: (4 / 5)
Smell: (4 / 5)
Taste: (4 / 5)
Ease of Prep: (4 / 5)
Friends & Family: (4 / 5)
Average: (4 / 5)

Butter Tarts by Lichenpaleolovingaip

Ingredients:

1/2 cup Otto’s cassava flour
1/4 tsp Himalayan pink salt
1/4 cup palm shortening
3 tbsp mineral water

Filling:

4-5 medjool dates
1/2 cup warm water
1 tsp coconut oil
3 tbsp maple syrup (preferably no 2)
1/4 tsp vanilla
1 tbsp tapioca starch
2 tbsp raisins

Directions:

  1. Preheat oven to 425° F for large tarts or 350° F for mini tarts.
  2. Place dates in warm water.
  3. Mix flour and salt.
  4. Cut shortening into flour until crumbly. Set aside.
  5. Pour dates and water into blender, add coconut oil, maple syrup and vanilla. Purée until smooth.
  6. Pour purée into bowl. Quickly whisk in tapioca, making sure there are no lumps.
  7. Mix in raisins. Set aside.
  8. Add mineral water to flour mixture. Mix until combined and forms a dough!
  9. Separate dough into 4 muffin cups or 12 mini muffin cups.
  10. Using fingers press and form the dough into a tart shell inside the muffin cups.
  11. Fill approx 3/4 of the tart with filling,
  12. For large tarts: bake at 425 for 25 minutes. For mini tarts: bake at 350 for 30 minutes.
  13. Enjoy!

SUMMARY:  Although these butter tarts do not have the syrupy, oozing filling of the fav tarts of my past, the pastry has nice texture and they certainly taste like butter tarts! Chris could not stop at just one and our family enjoyed them too. If you’re missing butter tarts, you should try this one!

Sweet Plantain Waffles (Flourless, Vegan)

What about waffles? Ruth had pretty much given up on making these on the AIP because she can’t tolerate eggs! We had made Paleo recipes using plantains in the past that turned out okay, so we decided to give this one a try.  Here’s how we rated it:

Look: (3.0 / 5)
Smell: (4.0 / 5)
Taste: (4.0 / 5)
Ease of Prep: (4.0 / 5)
Friends & Family: (3.0 / 5)
Average: (3.6 / 5)

Sweet Plantain Waffles by Easy GF Recipes

Ingredients:

2 Cups (2-3 large) pureed medium ripe-ripe plantains (See Notes)
2½ Tablespoons coconut oil, melted + more for oiling the waffle maker
1 Teaspoon cinnamon
1 Teaspoon pure vanilla extract
1 Teaspoon apple cider vinegar
½ Teaspoon sea salt
½ Teaspoon baking soda

Directions;

  1. Heat your waffle iron. (I set the heat to 5 out of a possible 6)
  2. Peel the plantains and chop them each into 4 pieces.
  3. Place the plantain pieces in a high speed blender and blend until smooth (or as smooth as possible until it becomes too difficult to blend more).
  4. Add the oil to the plantains and blend again, now until completely pureed.
  5. Add the cinnamon, vanilla and apple cider vinegar to the blender. Blend again on high for a few seconds to mix well.
  6. Add the salt and baking soda to the blender. You can blend again to mix or use a spatula to stir the ingredients into the batter by hand.
  7. Oil your waffle iron and place ⅓ cup of batter into the centre of your waffle iron. The amount of batter you use may vary depending on your waffle maker and it’s instructions. I have used a Belgian and classic waffle maker. Both work, but I prefer the classic.
  8. Cook until the waffle is browned to your liking, and repeat until the batter is gone. Be sure to keep the waffle maker oiled before each waffle.
  9. Transfer the cooked waffles to a wire cooling rack rather than stacking them on a plate as you cook.
  10. Serve with maple syrup, fresh fruit and whipped coconut cream!

Notes (from the recipe author): These waffles work best when your plantains are varied in ripeness. If one of your plantains are more ripe (yellow with black spots) and one is medium ripe (mostly green) they always turn out best. The ripe plantain will contribute the sweet flavour, while the less ripe will add more starch to help them hold.

Summary:  It’s important to pay attention to the notes from the recipe author on this one.  Also, sometimes the colour can be a little weird after baking, even though the taste isn’t affected, and they have a stronger banana flavour if you use riper plantains. We like them well enough that we have made them several times, but for these reasons we’re not sure how well our non-AIP/Paleo friends and family would like them.  We find that when we use our Cuisinart CGR-4NC 5-in-1 Griddler with the Cuisinart Griddler Waffle Plates they turn out just right when we bake them for 6-7 minutes! Worth a try if you like other plantain recipes.

 

Grain Free Flat Bread

We love flatbread! Focaccia, naan, chapati, and roti have long been favourites we left behind when we transitioned to the AIP! When we came across a recipe as simple as this one, we had to give it a try.

Here are the results:

Look: (4.0 / 5)
Smell: (4.0 / 5)
Taste: (5.0 / 5)
Ease of Prep: (4.0 / 5)
Friends & Family: (5.0 / 5)
Average: (4.4 / 5)

Grain Free Flat Bread by The Domestic Man

Ingredients:

1 1/2 cups tapioca starch
1/2 cup coconut milk
2 tbsp coconut oil (olive oil, lard, ghee, butter okay)
1/2 tsp salt
3 tbsp nutritional yeast
1 tsp dried rosemary, divided
1/2 tsp dried oregano
olive oil for drizzling
sea salt flakes or kosher salt for sprinkling

Directions;

  1. Place a pizza stone, cast iron skillet, or heavy duty baking sheet in the oven, and preheat it to 500F. Place the tapioca starch in a mixing bowl and set aside.
  2. As the oven heats, add the coconut milk, oil, and salt into a small pan and heat over medium heat until just about to boil, then pour it into the mixing bowl. Mix with a spoon until incorporated into the starch, then set aside for five minutes to cool.
  3. Add the nutritional yeast, half of the rosemary, and the oregano and white pepper to the dough, then knead together to incorporate everything. Carefully remove the hot pizza stone from the oven, then (again, carefully!) spread the dough over the stone, to about 1/4″ thickness. It doesn’t have to be pretty. Drizzle a little olive oil over the dough and sprinkle on the remaining rosemary, then place in the oven. Bake until crispy and firm to the touch, 8-10 minutes.
  4. Drizzle with more olive oil, sprinkle with sea salt flakes; slice and serve.

Recipe Tips:  We have made this recipe more often than almost any other Paleo AIP recipe in our repertoire!  Our non-AIP family members even ask us to make this when they come for a meal. It’s just that good!

This recipe also makes a great pizza crust. Make the recipe as noted above and while the flat bread is in the oven, prepare your pizza toppings.  We use a home made NoMato sauce instead of tomato pizza sauce and Daiya diary-free cheese shreds instead of dairy based cheese and pop the whole thing back in the oven just long enough for the cheese to melt.  This is definitely one of our favourite pizza crusts.

Whether you make pizza or just flat bread the best way to cut the flat bread is to use a pizza cutter wheel for sure.

We have also replaced the herbs with cinnamon and raisins to make what our family calls ‘dessert flat bread’.  If you are not able to eat it all in one sitting it easily keeps in the fridge and reheats best in a toaster or toaster oven.

This recipe is so versatile and flexible.  The recipes calls for rosemary, and oregano. This does taste great, however, you can substitute these spices with just about anything else.  I have used Mrs. Dash Onion and Herb, Garlic and Herb as well as minced garlic.

Paleo Apple Galette (Grain Free & AIP)

We often stay in a vacation condo when we travel because the easiest way to eat AIP-compliant is to do a lot of our own cooking – something we love to do! On this one vacation, I was craving apple pie, but vacation condos don’t supply a pie plate! The answer….apple galette! I did have the pastry ingredients with me, but I didn’t have a scale. I took a chance and found this website and converted the weight to cups and tablespoons. (I promise to update this post once I can make this again at home with the use of my food scale. ) We gave this recipe a try anyhow and thought you’d be interested in how it turned out:

Look: (4 / 5)
Smell: (5 / 5)
Taste: (4 / 5)
Ease of Prep: (4 / 5)
Friends & Family: (3 / 5)
Average: (4 / 5)

Paleo Apple Galette (Grain Free & AIP) by Little Bites of Beauty

Ingredients:

For the Pastry:
80 gr Tigernut Flour
60 gr Arrowroot Flour
20 gr Coconut Flour
½ tsp Ginger Powder
*10 gr Maca Powder (*avoid if on the AIP. Maca is immune stimulating; I asked Eileen from Phoenix Helix and she told me she would recommend removing it from AIP-friendly recipes, that should always err on the safe side).
60 gr Coconut Milk
1 tbsp Vanilla Extract
40 gr Coconut Oil, melted
30 gr Coconut Water

For the Filling:
½ Peach, sliced (if out of season, reheat slices of frozen peach until soft
1/3 Apple, sliced
¼ tsp ground Cinnamon

Directions;

  1. Preheat the oven to 350 F.
  2. Combine all the dry ingredient together in a bowl, mix well with a fork and add in the remaining wet ingredients.
  3. Knead well with your hands until you have a nice ball of dough.
  4. Roll out the dough for your paleo galette between two sheets of parchment paper until about ¼” thick.
  5. Place the fruit filling in the center of your dough (try to place the slices in a circular shape like you see in the photos) and carefully fold the pastry sides up.
  6. Sprinkle the top of your paleo apple galette with cinnamon and bake for about 40-45 minutes or until the crust is crispy and golden.
  7. Remove the paleo apple galette from the oven and let it cool before slicing.

Summary:  This recipe turned out great and smelled AMAZING! We used one medium size Granny Smith apple and the sweetness level was perfect, a real surprise even though the recipe doesn’t include a sweetener! We will definitely make this one for family and friends and update the test ratings!

Tigernut Chocolate Chip Cookies

Being on the AIP, Ruth looks forward to her occasional treats. She is always on the lookout for a chocolate chip cookie recipe that tastes like the ones from her childhood. We have recently discovered tiger nut flour, so we had to try this recipe.  Check out how we rated it!

Look: (4.0 / 5)
Smell: (4.0 / 5)
Taste: (5.0 / 5)
Ease of Prep: (3.0 / 5)
Friends & Family: (3.0 / 5)
Average: (3.8 / 5)

 

Tigernut Chocolate Chip Cookies by Grazed and Enthused

Click the links to source the ingredients for this recipe:
Organic Gemini Tigernut Flour
Otto’s Cassava Flour
Gelatin
Sea salt
4th & Heart Vanilla Bean Ghee
Extra-virgin olive oil
Vanilla extract
Enjoy Life Mini Chocolate Chips (Replace with carob chips for AIP)

Summary:  These cookies taste AMAZING and have similar texture to the ones Ruth remembers from her childhood.  The dough seemed a little wet, so we weren’t surprised when the cookies spread a bit as they baked. The bigger disappointment was that even after waiting until they cooled completely, they fell apart when we lifted them off the plate.

UPDATE: These firmed up nicely when we put them in the refrigerator! YUM! We definitely want to give this one another try knowing that AIP baking can be very finicky!