Chips and snacks

banana cinnamon frittersDon't like bananas? No worries, you can use this batter mix with other fruits instead.Serves 4Print the recipe here!

100g cassava flour1/2 tsp cinnamonsmall pinch ground clovespinch fine sea salt1+1/4 cups coconut milk3-4 tbsp coconut oil or avocado oil3-4 large just ripe bananas

Put the cassava flour into a large bowl, together with the spices and sea salt. Now pour in the coconut milk and whisk till the batter is smooth.

Peel the bananas, cut them in half widthways and again lengthways, so each banana yields 4 large pieces. Heat a tablespoon of coconut (or avocado) oil in a large frying pan or skillet. A cast iron griddle would be perfect for the job. Dip each banana piece into the batter and place flat side down into the pan. Cook for around 4 minutes on each side, until golden and crispy. Depending on the size of your pan, you will probably do this in 3-4 batches.

Remove from the pan and transfer to a large plate lined with absorbent paper. Sift over some more cinnamon if you like and serve.

Note: If you have any left over batter, you can grab another banana, or make the mixture into pancakes.

Coconut mango tapioca pudding

Ingredients

⅓ cup small tapioca pearls
1 cup non-dairy milk {I used vanilla almond milk; use coconut milk for a nut-free version}
1 can full fat coconut milk (403 ml / 13.66 oz)
⅓ - ½ cup maple syrup(depending on how sweet you like it)
1 tsp pure vanilla extract
pinch of salt
Optional: ½ a mango, chopped

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Instructions

Soak the tapioca pearls in the 1 cup of non-dairy milk for about an hour.
Transfer soaked tapioca pearls mixture (pearls and any unabsorbed liquid) into a saucepan and add coconut milk, sweetener, vanilla, and salt. Bring contents to a boil on medium heat, stirring occasionally. Reduce heat and simmer for 20 minutes continuing to stir occasionally.
Remove from heat and allow the pudding to cool. Divide it between some glass bowls or jars into portions. If you like it hot, dive in after letting it cool off to an eating temperature (10 minutes). Traditionally it's eaten cold, and that's how I like it, so I chill mine overnight (it makes a lovely breakfast treat by the way!). Prior to eating, stir in the chopped mango (or skip if you're feeling like a traditional plain tapioca pudding only) and enjoy!

White chocolate bars

INGREDIENTS

1x2x3x

Bars:

1/4 cup + 2 Tbsp coconut flour
3/4 cup Perfect Supplements Collagen Protein
1/4 cup shredded coconut unsweetened (optional)
1/2 cup coconut butter
2.5 Tbsp pure maple syrup
1/4 cup coconut cream
1 tsp vanilla extract swap with vanilla powder for AIP
1 tsp almond extract omit for AIP
1/2 tsp sea salt
4-6 drops peppermint essential oil

Dark Chocolate Icing (optional):

1/4 cup coconut oil
2 Tbsp cacao powder or carob powder for AIP
1/2 Tbsp pure maple syrup

White Chocolate Drizzle:

1.5 Tbsp coconut butter
.5 Tbsp coconut oil
Shredded coconut for sprinkling the top of bars optional

INSTRUCTIONS

For the Bars

Mix all ingredients together by hand in a bowl. It'll be easier to melt the coconut butter. I heat the glass jar in a sauce pan full of hot water. You could also microwave the jar if it's glass. It may take a bit of stirring before the dough comes together.
Form into 8 equal bars. I used this inexpensive silicon mold to make my bars all the same size. This is the trick to getting them to look really pretty as well! However, you can also use a greased glass baking sheet, or you can shape the bars by hand.
Place the formed bars in freezer for about 10 minutes to set. Once they're set, remove the bars from the silicon mold or the baking dish. At this point, you can choose if you'd like to make the chocolate icing and drizzle, (recipes below) or leave plain.

For the Dark Chocolate Icing

Melt the coconut oil and stir in cacao powder (or carob powder for AIP) and maple syrup.
Dip bottom half of each bar in the chocolate icing.
Use a piping bag or a ziploc with a small hole cut in the tip to drizzle chocolate on top of the bars.
Place bars on waxed paper in the refrigerator to set.
NOTE: You can also melt half a bar of dark chocolate instead of making the Dark Chocolate Icing if you're not following AIP.

For the White Chocolate Drizzle

Mix together the melted coconut butter and melted coconut oil.
Place bars on wire cooling rack. Use a piping bag or a ziploc with a small hole cut in the corner to drizzle on top of the bars.
Sprinkle bars with shredded coconut for garnish (optional), and place in the fridge to set.

NOTES

The bars have the best texture at room temperature, but you can also store in the fridge for a longer shelf-life.

Carrot fries

2 Large carrots
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
1 teaspoon paprika
1 teaspoon salt
1/4 tsp garlic powder

Preparation

Preheat oven to 425°F (220°C).
Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
Enjoy!