AIP/ Paleo/ Keto No Bake Crustless "Cheese"cake

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Hey Summer Babies, Happy Birthday! Are you scratching your heads about finding a compliant cake for your celebration? Try my No Bake Crustless "Cheese" Cake. It's a solo serving but you can easily do the math and multiply to serve the number of people coming to your party. 

Makes 1 servings     Prep time 10 mins       Set time 2 hours

Ingredients

• 1/2 c coconut milk divided into two 1/4c, I used this one
• 1 tsp grass fed gelatin, I use this one
• 2 tbsp coconut concentrate ( aka. Coconut Manna), I make my own but you can use this one
• 1/4 c hot water
• Optional1/8 tsp vanilla powder or compliant vanilla extract
• 1 tsp apple cider vinegar
• Optional: your choice of compliant sweetener to taste
• 2 drops of lime extract or if you're in the United States, 2 drops of Young Living Lime Vitality

( Please note that internal use of essential oils is not recommended by Health Canada ) 

Instructions

1. In a bowl, bloom gelatin in 1/4 c coconut milk for 5 mins
2. Mix coconut concentrate ( manna) with the other 1/4 c coconut milk until smooth
3. Pour hot water into bloomed gelatin coconut milk mixture and stir well
4. Stir in Lime flavouring, vanilla and sweetener if you choose to
5. Pour mixture into Mason Jar and let set in fridge ( around 2 hours) 
6. Top with your favourite fruit and serve

Enjoy

Coconut Gelatin Squares

Coconut Gelatin Squares were one of my favourite sweet treats from childhood dim sum memories. It must have been the early sign of my love for anything coconut. 

You may still able to order this dish from push carts at old-school Chinese restaurants. No doubt this is a very simple treat to create so I don't know why it took me this long to make my own version of it? 

My adaptation is completely AIP/Paleo/ Keto/ LCHF compliant. I actually do not add any sweeteners in mine, which makes them more like fat bombs for Keto and LCHF folks. My recipe produces a pretty firm gelatin, if you prefer a softer mouth feel, you can try decreasing the gelatin by 1/2 t increment to find your happy place. 

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Makes 8  1" x1" squares      Prep time 5 mins      Set time 2 hour

Ingredients

• 4 oz. coconut milk ( I use AROY D in tetra pak)

• 4 oz hot, just off boil, water

• 4 tsp grass fed gelatin ( I use Great Lakes ) 

• 1 tsp maple syrup ( optional ) 

• 1/2  tsp vanilla extract

Instructions:

1. In a small bowl, pour in coconut milk,
2. Sprinkle gelatin over and let sit for 5 mins to expand and soften.  
3. Stir in hot water to dissolve gelatin. Stir in remaining ingredients. 
4. Pour mixture into silicone mold ( like this one )  and let set in fridge, about 1-2 hour
5. Loosen edges before popping out the squares to enjoy. 

Coconut free baked goods recipe round up

This coconut free baked goods recipe round up was inspired by a brave 12 yrs old girl with IBD, she has make amazing recoveries using food as "medicine" with the support of her solid family. She has been on a special diet that doesn't include coconut. Now she wants to learn how to make coconut free baked goods to bring to school.

Since I am not a baker, I called on my trusted AIP bloggers friends with our new AIP community ( (logo) signaled in the clouds for this coconut free recipe round up and their creations flood in.

Coconut is an ingredient often used when adapting to a grain free diet. When I first started following the Paleo way of eating, I was excited learn how to bake with coconut flour.

I love coconut anything. 

I learned that it uses a lot of eggs and makes a heavy product. It was a way to help me transition into the new lifestyle and fill the baked goods void. Now, I seldom make baked goods even with AIP recipes because they tend to trigger my desire for sweets so I have really eliminated them.

I still include coconut oil and milk in my diet.

But not everyone can tolerate coconut, as I talk to more people trying to heal their bodies with food, I learn that many people have to navigate their way through a grain free and sometime nut free diet in search for compliant baked goods. If you are one of these people, here is the coconut free baked good recipe round up for you. Thank you to all my blogger pals for chipping in.  Next time you are feeling challenged with your seemingly limited healing diet, watch for the AIP community signal in the sky.

https://www.pinterest.com/erinatjourney/coconut-free-aip/
http://enjoyingthisjourney.com/aip-brownies/
 http://enjoyingthisjourney.com/tigernut-raisin-cookies/
http://www.provincialpaleo.com/baked-breakfast-casserole-with-apples-raisins-baked-oatmeal-substitute/?hc_location=ufi
http://www.provincialpaleo.com/savoury_biscuit/
http://asquirrelinthekitchen.com/aip-paleo-crispy-cinnamon-thin-cookies-coconut-free/?hc_location=ufi
http://www.beyondthebite4life.com/2015/03/paleo-triple-threat-chocolate-cake-egg-nut-coconut-free.html
http://www.beyondthebite4life.com/2015/02/paleo-tigernut-chocolate-chips-cookies-egg-nut-dairy-coconut-free-a-giveaway.html

Happy V day

My taste buds have certainly changed since I starting healing with food. I love chocolate, especially really dark ones, I love the bitterness of dark chocolate but sometimes anything over 75% feels really dry in the mouth. Another thing is chocolate does stir up gut symptoms for me so I needed to AIP hack a recipe that works for my taste buds. I decided to mix carob for the "cocoa" taste and added turmeric for it's unique hint of bitterness to create this recipe. When I was experimenting with this recipe, I wouldn't tell my family ( my front taste tester team ) what was in it. There were mixed reviews but they were more intrigued with " what was in it?" I wouldn't tell them and told them they had to wait for my blog post. I know... a bit cruel but fun! 

AIP Carob Turmeric Hearts

Makes 12 hearts    Prep time 10 mins  Set time 10 mins

Ingredients

• 2 tbsp carob powder ( sifted)
• 2 tsp red palm oil
• 2 tsp coconut oil
• 1 tsp organic turmeric
• 2 tsp maple syrup ( or to taste)   

Instruction

1. Melt oils over low heat in small pan
2. Add rest of ingredients and stir until smooth
3. Pour in silicone molds and set in freezer for 10 mins
4. Remove from mold and store in air tight container in fridge 

AIP Key Lime Crustless pie

This recipe was inspired by two of my respected AIP recipes developer @ieatreadfood.recipe's zucchini cheese and Grazed and Enthused's peppermint fudge

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I have missed this dessert treat for awhile and here is my version of this sweet and sour treat. I left the crust part out but plan to try it next time with the Pie Crust recipe from another one of my favourite ladies The Paleo Partridge  Can you tell that I am still a hesitant AIP baker? 

AIP key lime crustless pie

Ingredients

• 2 c peeled, cubed and cooked white yams
• 1/4 c warm water
• 3/4 c coconut milk (I use AROY D organic )
• 2 tbsp grass fed gelatin
• 2-3 tbsp maple syrup or raw honey
• 1 tbsp coconut oil
• 2 tbsp lime juice
• 1 tbsp zest of lime
• 1/2 tsp AIP friendly vanilla 

Instructions

1. Dissolve gelatin in warm water
2. Take cooled and cooked yam and combine with rest of the ingredients except zest of lime
3. Use a hand blender to blend until mixture is smooth, you can also use a high speed blender like a Vitamix.
4. Fold in zest of lime
5. Line 9X12 pan or glassware with parchment paper with extra to hangover edge
6. Pour mixture into pan and refrigerated until firm about 2 hours
7. Cut into individual sizes and serve with coconut cream and toast coconut flakes. 

This post contains affiliate links, which means that if you make a purchase through the product links, I’ll receive a small commission, I include affiliate link as a resource for ingredients I use,  all opinions are my own. 

Snow Fungus Coconut milk papaya sweet soup

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Ingredients

• 2c. water
• 1/2" peeled and thinly sliced ginger root
• 2-3 dates
• 1/4 head ( 1/2c. after soaking ) snow fungus
• 1/4 c.  cut or balled ripe papaya
• 4 tbsp coconut milk ( I use AROY D organic kind )

Optional sweeten with maple syrup to taste

Instructions

1. Soak snow fungus in cold filtered water until soft, clean and remove any depris, cut into small pieces
2. Bring water to boil, add ginger root, dates and snow fungus, simmer for 30 mins
3. Add papaya balls right before serving. 

Since I have begun my healing food journey, my main focus was to learn how to cook and eat without foods that irritates my gut or triggers inflammatory responds in my system.

Most of the recipes I found were more Western approach, as much as I admit that I am a banana ( yellow outside and white inside ) I miss a lot of my childhood comfort foods. I was talking with my friend at www.provincialpaleo.com that our Asian AIP angle might not appeal to as wide an audience, but this is my lifestyle meets my cultural upbringing and that is all that matter. If you are interested in more Asian AIP recipes, please go check Provincial Paleo out. In fact this recipe was directly inspired by her. Thanks Dora!

My favorite and so very rare dessert soup is the bird's nest in coconut milk dessert soup. This is a very expensive dish as the bird's nest is very difficult to harvest. To be more blunt, it is actually the saliva of the bird in the dish, it is said to be nourishing, youth preserving as most Asian ladies will tell you about it. I think I just like a yummy bowl of warm coconut dessert soup. Here is my poor man's version using snow fungus  Snow fungus also has great health benefit including supporting my anti-inflammatory lifestyle focus.  I hope you enjoy this warming sweet AIP dessert as much as I do.

Added coconut milk and papaya balls