Rosemary biscuits (AIP, low FODMAP, Paleo, Gluten free, dairy free)
Having mastered the art of the sweet AIP biscuit, I thought it was time to turn my hand to the savoury variety. I was never much a fan of biscuits with cheese and I am offended by those bone dry crackers that people seem to enjoy slathered in margarine. However, post coeliac diagnosis I discovered the humble oat biscuit and my savoury biscuit world changed forever. The real kick in the teeth then came when I discovered I was also intolerant to oats. Never one to shy away from a bizarre culinary challenge, I decided I would make my own oats. Without oats. Bare with me please, I haven't lost my mind.
If you follow my blog you will have noticed that there is very little that you cannot do with a tigernut. With this in mind, I set about creating my own tigernut oats. The result is a buttery, crumbly, slightly sweet yet savoury biscuit. Perfect with AIP cheese, delicious on its own or better still to accompany my chicken liver pate.
You will need:
A food processor
1 cup of soaked and drained organic tigernuts - soak for 24 hours
1 cup of water
2 tablespoons of tigernut powder
1/3 cup of arrowroot powder
A generous pinch of salt
2 sprigs of finely chopped fresh rosemary
1/2 cup of melted coconut oil
1 dessert spoon of powdered gelatin
Preheat oven to 180 degrees for fan assisted, 200 degrees for conventional.
To make the oats, add the tigernuts to your food processor with half a cup of water and blitz on high speed until the tigernuts begin to break down. Add the rest of the water and pulse until you have an oat-like consistency. Transfer this mixture to a sieve and rinse the tigernuts making sure to drain off any excess water.
Spread the oat mixture evenly across a lined oven tray and bake in the centre of the oven for 20 minutes, turning frequently to ensure they are baked evenly. Once the oats are a crisp golden brown, remove from the oven to cool. You will also need to remove any larger pieces of tigernut that remain. Transfer to a large mixing bowl.
Add the tigernut powder, arrowroot, rosemary and salt to the oat mixture and combine thoroughly. Add the melted coconut oil to a seperate bowl and sprinkle the gelatin over the surface. Whisk immediately to ensure there are no clumps in the mixture. Pour the liquid into your dry mixture and mix thoroughly to combine.
Line an oven tray with baking paper. Take a small handful of the mixture at a time - roughly the size of a golf ball and press into a biscuit shape on the paper. The biscuits may spread slightly when cooking so do not make them too thin to start with. Bake in the centre of the oven for 18 minutes or until turning golden brown. Remove from the oven to cool and firm up.
These will keep well in an airtight container for up to 4 days. Enjoy!
Chicken liver pate and blueberry jam (AIP, low FODMAP, Paleo, gluten free, dairy free)
I luuuurve liver. I'm not even ashamed. Given that it is easily one of the most nutrient dense foods on the planet, I aim to incorporate it into my meal plan on a weekly basis. If you are following an AIP diet you will already be aware of the importance of consuming organ meat for its rich nutritional value, but this is one element of the diet where it can be easy to turn a blind eye. Understandably there's something about consuming organs that has the power to turn even the strongest stomach. As the self proclaimed most squeamish person on the planet (believe me - I cant even sit through an episode of casualty) If I can handle a packet of liver, anybody can.
This is so super simple to make but absolutely packed to the rafters with scrumminess. Trust me - you won't even remember what it is you are eating but your body will thank you for it.
You will need:
A food processor
For the Pate:
400 grams organic chicken livers
1 generous tablespoon of coconut oil plus extra for frying
1 tablespoon of dried thyme
A generous pinch of Himalayan salt
For the Jam:
1 cup of fresh organic blueberries
1 tablespoon of water
Generous pinch of ground ginger
To make the jam, add the blueberries, water and ginger to a medium saucepan and turn the heat to high. Bring to the boil and let this bubble for 4 minutes. As they soften, mash the blueberries down with a fork. Reduce the heat and cook on low for 7-10 minutes until the liquid is reduced and you have a thick jam. This will thicken further on standing. Reserve this to one side to cool completely.
To make the pate, cook the livers in a little coconut oil over a medium/high heat. The livers should be nicely browned on the outside but still tender. Once cooked to your liking, transfer the liver to a food processor. Add the coconut oil, salt and dried thyme. Blitz the mixture on a high setting until it forms a smooth pate consistency.
Transfer the pate to a sealed jar or ramekin dish and top with a generous layer of the blueberry jam.
You can chill this in the refrigerator but I think it tastes best served immediately :) Enjoy
Spiced carrot and coriander soup (AIP, low FODMAP, Paleo, dairy free, gluten free)
As the evenings get darker and the days get colder, there's nothing quite like a warming bowl of nourishing soup. What baffles me is how simple it is to make with only a few tasty ingredients. If I were to stroll into the supermarket and try to pick one off the shelves it would have more ingredients than you can shake a stick at, most of which I can't eat. Making it yourself is so easy though, it almost seems too good to be true. What's more you can batch cook it and freeze individual lunch portions or even have it for dinner and chuck a few meatballs in (yes that is a thing).
This soup is sweet, spicy, nourishing and full of digestive healing goodness.
750g of organic carrots, washed and sliced into quarters lengthwise
3 heaped teaspoons of ground ginger
1.5 tablespoons of dried coriander leaf
Himalayan sea salt
5.5 cups of water or bone broth
Tablespoon of coconut oil
You will need:
Preheat the oven to 180 degrees for fan assisted - 200 degrees conventional.
Place the carrots on a large roasting tray with the coconut oil and a good pinch of salt. Roast these until very soft and slightly caramelised - this will take about an hour.
Allow the carrots to cool and transfer to your blender. Add the ground ginger, dried coriander, a good pinch of salt and your liquid. You can use bone broth but I choose to use water as I struggle with the histamine in broth (It still tastes just as good with water though).
Blitz the ingredients on a high setting in your blender until you have a thick rich, soup.
Transfer to a large saucepan and warm through over a low/medium heat.
To serve stir through fresh coriander.
How easy was that?
Tiger nut butter (AIP, low FODMAP, Paleo, nut free, dairy free)
My lord this is so scrummy. As I am unable to tolerate nuts, seeds and legumes, any kind of nut butter is out for me. But my faithful tiger nut has rescued me once again. I really don't know how I'd function without these little guys.
Tiger nuts are naturally sweet so you also have the added benefit of not needing to add any additional sweetener. You can also play about with how much salt you add depending on how savoury you want it. I personally like to leave it quite sweet, even when use it as a veggie dip.
The tiger nut powder from The Tiger Nut company is absolutely the best to use when making this. I prefer not to use the flour for this as the texture can be too brittle.
1.5 cups of sifted tiger nut powder ( I pass mine through a sieve to make sure it is silky smooth)
4 tablespoons of coconut oil
2 pinches of Himalayan sea salt (add more to taste)
Add all ingredients to a food processor and blend until you have a smooth thick paste. It really is as simple as that. I guarantee after the first mouthful you wont be able to resist scoffing the whole lot.
Kale crisps (AIP, Paleo, low FODMAP, low histamine, vegetarian, vegan)
This has to be the easiest snack ever, and is my go-to when I fancy something crunchy and salty. It also makes a great side dish to accompany your Sunday roast, and makes a change from bland boiled kale. Kale is packed with Vitamins A, K and C and loaded with essential minerals - calcium and iron. What's not to love?
100g Kale - you can remove the stems if you prefer. Weirdly, I quite like them.
3 tablespoons of extra virgin olive oil
A good pinch of Himalayan sea salt
Preheat the oven to 180 degrees fan assisted.
Line a large baking tray with baking paper and spread the leaves across the tray. Sprinkle the salt over the top and drizzle with the olive oil. Use your hands to mix the kale and oil thoroughly so the leaves are coated. Place the tray in the centre of your oven and bake for 12-15 minutes until crispy.
As a variation you can replace the extra virgin olive with garlic oil for garlic crisps. You can also add ground ginger to the original recipe for spicy crisps...the crispy possibilities are endless.
This blog tells an ongoing story about me and my journey back to health and happiness. A boho soul always looking for my next European adventure. I am a Coeliac, Yogi, paleo advocate, dreamer, Bon jovi connoisseur, sun worshipper, snuggly jumper wearer and wife to my lovely Paulie.