Carrot cake (AIP, Paleo, Low FODMAP, gluten free, dairy free, egg free)
(After making a batch of carrot cake muffins I decided they were so delicious the mixture was deserved of being made into a whole cake. Admittedly I was a little over zealous with the frosting, but lets say I was going for a rustic look. Either way this cake is moist, mildly spiced and full of carrot-y goodness. Working with such limited ingredients to create allergen free recipes is always challenging but the texture and flavourings of this cake came out perfectly. Although a healing diet should keep the sweet treats to a minimum, I believe we all need to indulge once in a while and this cake is the perfect afternoon tea treat.
To make the sponge
1/2 a cup of arrowroot plus 1 tablespoon
1 and 1/2 cups of tiger nut powder
1 teaspoon of vanilla powder
1 and 1/2 teaspoons of bicarbonate of soda
Pinch of salt
1 tablespoon of ground ginger
1 dessert spoon of ground cinnamon
1 teaspoon of ground mace
1 quarter teaspoon of ground cloves
1 packed cup of finely grated carrot
1/4 cup of carrot pulp
Zest of half an orange
1/4 cup plus 1 teaspoon on maple syrup
1/2 cup of tiger nut milk
1 dessert spoon of lemon juice
1/4 cup plus a tablespoon of melted coconut oil (Please see link below for my favourite brand)
2 tablespoons of gelatin (Please see link below for my recommended brand)
2 tablespoons of warm water
To make the frosting:
1/2 a cup of tiger nut powder
1/2 cup of tiger nut milk
2 tablespoons of coconut oil
1 tablespoon of maple syrup
You will need a food processor to make your frosting
2 x 15 inch circular cake tin, or use one and bake your cake mixture in two separate batches.
Preheat the oven to 200 degrees, 180 for fan assisted.
Peel and dice two carrots and add to a roasting tin with a little coconut oil. Roast until caramelised and soft. Remove from the oven then mash these with the back of a fork to create a pulp. You need 1/4 cup of this.
Sift your tiger nut powder and arrowroot together into a large mixing bowl. Add the vanilla powder, bicarbonate of soda, salt, orange zest and dry spices. Mix thoroughly to distribute the spices throughout the flour evenly.
In a separate mixing bowl add the maple syrup, melted coconut oil, orange zest, milk, lemon juice and warm water. Sprinkle the gelatin across the surface of the liquid and whisk immediately so the gelatine does not clump together.
Slowly pour this mixture into your dry ingredients, stirring and incorporating as you go. Add the grated carrot and carrot pulp and mix everything together thoroughly.
Divide your mixture between the two cake tins and place in the centre of the oven to cook for 35 minutes. The cakes should be golden brown, slightly firm and a tooth pick should come out clean. If they feel a bit wobbly, let them cook a little longer. When ready remove from the oven and allow to cool completely. They need to be totally cool for the buttercream icing.
To make your buttercream, add the tiger nut powder and coconut oil to your food processor. Blend on a high speed until you have a thick, smooth paste. Add the maple syrup and blend again. Start adding the milk and continue to blend until you have a smooth creamy liquid. Transfer this to a bowl and refrigerate for 15 minutes. After this time remove the frosting and whip it to a fluffy consistency. return to the fridge until ready to use.
Once your cakes are cool you can use a spatula to spread your buttercream over the surface of one of your cakes. Place the second cake on top and coat the top of this layer with buttercream. Enjoy!
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.
Carob florentines (AIP, Paleo, Low FODMAP, gluten free, nut free, grain free, lactose free, vegetarian, vegan)
I just luuuuurve my naked tight nuts from the tiger nut company. I'm forever thinking up new ways to use them. I wanted to try and utilise them in a recipe in place of slivered almonds, but short of spending 48 hours finely chopping each individual tiger nut by hand with mathematical precision, I wasn't sure how to achieve this. The lightbulb moment came when I realised I could chuck them in the food processor using the fine slicer attachment. Result! Slivered tiger nuts. You can now expect an onslaught of recipes coming your way using these crunchy little gems. My first thought was to attempt to create some florentine biscuits. I wanted to ensure they had crisp edges, a nutty, chewy centre and a chocolatey coating over the back . After a couple of tries I nailed it, making a batch of 20. My husband ate half of them immediately so I took this as a sign of a successful recipe.
These are a great idea to make as a post dinner party treat or even for Christmas. Yes I mentioned Christmas in October, but us food intolerant folk always need to plan ahead. I have used carob in place of chocolate - a low fodmap amount per cookie. However if you are low FODMAP and not AIP you can use dark chocolate. I have also used dried cranberries - a low FODMAP amount per cookie. If the combination of the carob and cranberries is too much for your tolerance you could replace the cranberries with candied peel or dried blueberries. This recipe requires a certain level of accuracy as you do not want too much flour. I have posted some of the ingredient measurements in grams as opposed to my usual 'chuck it in a measuring cup' approach.
This mixture makes 20 florentines
1 cup of soaked tiger nuts (Please see link below)
50 grams of coconut oil (See link below)
75g of maple syrup
35g of tiger nut powder
1 dessert spoon of arrowroot powder
50g of chopped dried cranberries (or sub with dried blueberries or candied peel)
Zest of half an orange
For the carob coating:
2 tablespoons of coconut oil
5 tablespoons of carob powder
1 tablepoon of maple syrup
Pre-heat an oven to 180 degrees (fan assisted) and line a large baking tray with baking parchment.
To create your slivered tiger nuts, use the thin slice attachment blade on a food processor and blitz the whole soaked tiger nuts. You will be left with fine slivers. Add these to a bowl with the tiger nut powder, dried fruit, orange zest and arrowroot. Mix thoroughly .
In a small pan over a low heat melt your coconut oil and maple syrup. Once melted add your dry mixture, stirring continously until fully combined and you have a thick sticky paste.
Take one teaspoon of the mixture at a time and place on the baking sheet. You want to press this down with your hands to form a small flat biscuit. Too thick and the mixture wont crisp up properly. Place the tray in the centre of your oven and bake for 12 minutes until golden brown. Depending on the size of your tray you will probably need to cook these in 2 batches. The biscuits will be crispy round the edges with a slightly softer chewy centre. Allow these to firm up a little as they cool.
To make your carob coating, create a double boiler by resting a bowl over a pan of boiling water. Add the coconut oil and let it melt completely before adding your carob powder and maple syrup. Keep stirring until this resembles chocolate sauce. Spoon about half a teaspoon onto the back of each biscuit and spread to the edges, covering the back of the biscuit completely.
You can leave these to set on the side or pop in the fridge for 15 minutes to set quickly - it depends how desperate you are to eat them.
These keep well in an airtight container for up to 5 days.
Rosemary salted tiger nuts (AIP, Paleo, low fodmap, Vegetarian, Vegan)
I've eaten a lot of these. Some might say too many. I'm not one to snack but as soon as I made my first batch I just couldn't help myself. I'm not even sorry.
Such a simple recipe yet absolutely packed with nutrition, tiger nuts are a fantastic source of calcium, potassium, magnesium, iron and amino acids. These pan fried tiger nuts make the perfect lunch box snack, and act as a replacement for gluten free croutons over soups and salads.
1 cup of soaked naked tiger nuts - soak for 24 hours (I use the tiger nut company's naked tiger nuts as per link below)
1 tablespoon of extra virgin olive oil
1 tablespoon of finely chopped fresh rosemary
2 good pinches of Himalayan sea salt
Completely drain and pat dry your soaked tiger nuts. Place these in a dry frying pan and fry over a medium/high heat for 2-3 minutes. Add the olive oil, rosemary and salt and mix thoroughly, coating the tiger nuts in the seasonings. Let these fry for 3-4 minutes. Reduce the heat slightly and continue to fry until the tiger nuts turn a crisp golden brown. You can enjoy these warm or cold :)
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.