Fruit crumbles and bars

Apple pie bars

For the apple filling

• 3 cups pink lady apple, chopped

• 1/3 cup water

• 1 tbsp coconut sugar

• 2 tsp arrowroot starch

• 1/2 tsp cinnamon

• Juice of half a lemon

For the crust 

• 1 1/4 cup tigernut flour

• 1/4 cup tapioca starch

• 2 tbsp maple syrup

• 2 tbsp coconut sugar

• 1/3 cup + 1 tbsp avocado oil (I use Chosen Foods)

• 1/4 cup + 1 tbsp coconut butter, melted (see notes for method)

• 1/4 tsp baking soda

• 1/2 tsp cinnamon

For the optional caramel sauce

• 1/2 cup coconut cream

• 1/4 cup coconut sugar

• 1/4 tsp sea salt

For the apple pie bars

1. Preheat the oven to 350 F and line an 8×8″ baking pan with parchment paper. Spray with avocado oil spray and set aside.

2. Using a saucepan, combine the apple-filling ingredients and set over medium-low heat. Stir to combine and simmer for 5-8 minutes (stirring often) or until the apples soften. Set aside.

3. For the crust, combine the dry ingredients and mix until well incorporated. Stir in the wet ingredients and stir until the dough is fully combined.

4. Using the prepped baking pan, flatten the majority of the crust onto the bottom of the pan until it’s evenly thin. You’ll save about 4 tbsp of the crust dough for the topping.

5. Par-bake the crust in the oven for 8 minutes. Remove from the oven and allow to cool for 5 minutes.

1. Layer the apple filling on top of the crust and evenly distribute. Crumble the remainder of the crust topping over the apples and slightly flatten it.

2. Bake the bars in the oven for another 25-30 minutes or until the crust topping is golden brown. Remove from the oven and allow to cool for about 5 minutes before carefully removing from the pan. Allow to cool further and slice into 9 bars. Top with optional caramel sauce (below) if desired.

3. For the optional caramel sauce 

4. Combine the coconut cream, sugar, and salt in a saucepan over medium heat and stir to combine. Bring to a low boil, and reduce to a low simmer, stirring often. Simmer for about 10 minutes, or until the caramel is reduced and browned.

BLUEBERRY

RecipeIngredients

For the crumble layer:

• ½ cup cassava flour

• ¼ cup arrowroot flour

• ¼ tsp sea salt

• ¼ tsp baking soda

• 1 tbsp maple syrup

• 1 tsp vanilla extract(optional)

• 1/4 cup softened palm shortening (or you can also use softened coconut oil)

For the filling:

• 1 cup fresh or frozen blueberries

• 1 tsp tapioca starch

• pinch sea salt

• 1 tbsp maple syrup

• 2 tbsp lemon juice

RecipeInstructions

1. Pre heat oven to 350 F. Take a 9 inch loaf pan and grease it with coconut oil or palm shortening. Then layer with parchment paper. keep aside.

For the crumble layer:

1. Add all the dry ingredients of the crumble layer to a mixing bowl and mix using a fork. then add the maple syrup, vanilla (if adding) and the palm shortening (or coconut oil). Using your hands mix the fat into the flour mixture until you get a crumbly dough. Keep aside.

For the filling:

1. Mix all the filling ingredients in a mixing bowl gently using a spoon. Keep aside.

For the bars:

1. To the prepared pan, add half of the crumble mixture so as to form a layer on the bottom.

2. Next pour the filling mixture over it. Finally add the rest of the crumble mixture on top to form a sandwich pie.

3. Place the loaf pan in the oven and bake at 350 F for 32-35 minutes or until the top crumble layer looks golden and toasted. Remove from the oven and let cool for 10 minutes before cutting into bars.

Cinnamon swirls

• 1/2 cup coconut butter, melted*

• 1/2 cup unsweetened applesauce

• 1/4 cup palm shortening**

• 1/2 cup full fat coconut milk (additive free)

• 1 tsp pure vanilla extract

• 1 1/4 cups cassava flour

• 1/4 cup tigernut flour

• 3/4 tsp sea salt

• 1 tsp baking soda

• 1 gelatin egg (1 TBSP gelatin, 1 TBSP apple cider vinegar, 1/4 cup hot water)

• Cinnamon swirl

• 1/4 cup + 2 TBSP coconut sugar

• 2 TBSP cinnamon

• 3 TBSP coconut milk

• pinch of salt

NOTES

*Ensure your coconut butter is completely melted before blending. You can run the jar under hot water to achieve this.

** Palm oil will not work here. I do not recommend any substitutions to the palm shortening in this recipe as this is what creates the soft, cake-like texture. 

***You can also do this before baking, but the batter will be much thicker and more difficult to run through with a knife.

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German Chocolate Brownies

This is how I’m celebrating my birthday this year…I’m grateful to have been given another year so I’m celebrating! And there’s a lot to celebrate; life is a GIFT. There is beauty that surrounds us, if we’re looking for it! This last year I’ve learned a little better how to slow down and really look at things…to celebrate moments and to embrace resistance! Every challenge is an opportunity to grow, every hardship is a chance to exercise patience, and every trial is an opportunity to build your faith. I’m filled with gratitude for getting to experience every second of everything!

Now, onto these brownies! This icing is basically life, and I don’t think that’s an exaggeration. The base is the Salted Caramel Sauce I’m so in love with, with a little coconut for a more traditional German Chocolate icing. I left the pecans out for AIP, but feel free to toss in 1/3 cup if you can tolerate them! This does make a lot of icing, which, if you’re like me, you’ll use nearly every bit of. Otherwise, it keeps nicely in the fridge and can be used as a delectable dip for sweet potato fries, or as a topping for waffles and pancakes!

The brownie itself is fully AIP compliant, but if you can tolerate dairy, sub out the coconut oil with butter for a super-rich twist!

 ICING •30 medjool dates•2 cans coconut cream•2 tsp sea salt•2 tsp vanilla extract•2 tbsp coconut butter•2/3 cup coconut flakes

1. Boil dates until tender.

2. Add all ingredients to a food processor except coconut flakes.

3. Process on high until well blended and creamy.

4. Transfer to a bowl and fold in coconut flakes.

5. Refrigerate while preparing brownies.
   

 BROWNIES•2/3 cup cassava flour•1/2 cup tigernut flour•2 tsp baking soda•2 tbsp arrowroot flour•2-4 tbsp carob powder to desired “richness”...I used 3•2-3 tbsp coconut sugar to desired sweetness...I used 3•1/2 cup apple sauce•1 banana, smashed•1/2 cup coconut oil + 2 tbsp, melted•2 tbsp water 

1. Preheat oven to 350.

2. Sift all dry ingredients together into a mixing bowl.

3. Add wet ingredients and combine thoroughly.

4. Spread into an 8” square or 9”round baking dish.

5. Bake for 18-20 minutes until a toothpick or fork can be inserted and pulled out clean.

6. Allow to cool thoroughly before icing.

Lemon

Tart

• 3/4 cup cassava flour

• 1/3 cup shredded coconut, unsweetened

• 1/4 cup coconut flour

• 1/4 cup arrowroot starch

• 1 tbsp gelatin

• 1/4 tsp salt

• 1/2 cup coconut oil, melted

• 1/4 cup honey

• 1/2 tsp vanilla

Filling

• 1/3 cup fresh lemon juice

• 2/3 cup full fat coconut milk

• 1/2 cup honey

• 1 tbsp lemon zest

• 1/3 cup arrowroot starch

• Pinch turmeric for color

MANGO

PALEO AIP MANGO CRUMB BARS

Crust

• 1/2 cup coconut flour

• 1/4 cup tigernut flour 

• 1/4 tsp sea salt 

• 1 tbsp honey

• 1/2 cup non-hydrogenated palm shortening, cold

• 1 tsp vanilla extract

Filling

• 2 cups fresh diced mango

• 1 tbsp honey

• 1 orange, zest & juice

• 1/4 cup water 

• 1/8th tsp sea salt

• 1 arrowroot slurry

Topping

• 1/2 cup shredded coconut 

• 1/2 cup coconut flakes

• 1/2 cup tigernut flour

• 1/4 tsp sea salt

• 1/4 cup non-hydrogenated palm shortening, melted

• 1 tbsp honey

Process

• In a food processor, pulse together coconut flour, tigernut flour, sea salt, honey, and vanilla extract 

• Pulse in shortening a couple tbsp at a time until a dough just forms

• Press the dough into a parchment lined 8×8 square baking dish, poke with a few homes, and bake at 350 for 10 minutes until just beginning to brown around the edges.

• Set aside to cool fully before adding the filling.

• To make the filling, add all ingredients but the slurry to a pot and bring to a simmer, allowing to cook for 5 minutes, stirring often. 

• Next, add in the slurry and allow to cook for another 5 minutes, allowing the mixture to thicken.

• Allow the mixture to cool then spread over the baked crust.

• To make the topping, combine all if the dry ingredients in a bowl, then mix in honey and melted shortening until a crumble has formed.

• Next, top the filling with the prepared crumble and bake at 350 for another 10 minutes until golden brown on top. 

• Remove the bars from the oven and allow them to cool completely before slicing and serving. 

Notes: for the arrowroot slurry, use mix 1 tbsp water with 1 tbsp arrowroot flour until combined

CARROT

Ingredients

• Cake:

• 110 grams tigernut flour

• 70 grams arrowroot starch or tapioca starch 1/2 cup

• 30 grams coconut flour

• 1 1/2 teaspoons baking soda

• 1 teaspoon cinnamon

• 1/2 teaspoon ginger

• 1/8 teaspoon cloves

• 1/4 teaspoon salt

• 2 tablespoons lemon juice

• 1/4 cup full fat coconut milk

• 1/4 cup applesauce

• 1/3 cup maple syrup

• 1/3 cup melted & cooled coconut oil

• 1 cup raw shredded carrots 75 grams

• 1/3 cup golden raisins

• 2 gelatin eggs made by using these simple instructions

• Frosting

• 1 can very cold full fat coconut milk should be refrigerated overnight

• 2 tablespoons honey or maple syrup

• 1/2 cup unsweetened toasted coconut flakes

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Instructions 

• Preheat oven to 350 degrees F. Grease a 8x8 inch baking pan with a thin layer of coconut oil on the bottom and up the sides, in the corners.

• In a medium bowl whisk together the tigernut flour, arrowroot/tapioca starch, coconut flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.

• In another bowl, whisk together the lemon juice, coconut milk, applesauce, maple syrup and cooled coconut oil.

• Add 1/2 of the wet ingredients to the dry, stir until combined. Then add the remaining half of wet ingredients and stir until no streaks remain. Fold in the carrots and raisins. At this time make your gelatin eggs, and stir them fully into the mixture. From here you will need to work quickly because the mixture gets very sticky. Spread into the pan, pressing down with a piece of wax paper to make smooth as needed.

• Bake for 18 minutes then set a piece of aluminum foil on top (not securing it, just covering it) and bake for another 15 minutes. Remove and test with a toothpick. When it comes out clean and not gooey, the cake is done. If not done, continue baking in 2 minute increments until it is. Let cool completely.

• For frosting: Open the refrigerated coconut milk, being careful to keep it level. Scoop out all the hard cream that has come to the surface, until you hit the liquid. Leave the liquid in the can, do not add. Put the coconut cream in a large bowl or the bowl of a stand mixer. Using a mixer or handheld mixer on high speed – whip the coconut cream for 3 to 5 minutes until it becomes fluffy and light, with soft peaks. Stir in the honey and frost cake. Best stored in refrigerator, then let it come to room temperature before serving

Notes

I highly, highly recommend using a scale and measuring for weight for any type of AIP/paleo/gluten-free baking because the weight of the flour is adjusted just perfectly for the amount of liquid. If you decide to use a measuring cup, don't pack the flour in. Take a spoon and add the flour to the cup, then level off.

PEACH COBBLER

• Version 2 (Paleo, AIP, and Vegan)

• 6 tbsp coconut oil

• 2 cups ripe peaches, sliced

• 1/2 cup Otto's Cassava Flour, sifted

• 1/2 cup coconut flour, sifted

• 1/2 cup coconut sugar, maple sugar, or sucanat

• 1 tsp cream of tartar

• 1/2 tsp baking soda

• 1/4 tsp unrefined salt

• 1/2 tsp vanilla extract

• 2 cups full fat coconut milk, canned

INSTRUCTIONS

1. The instructions are exactly the same for both versions of this cobbler. Preheat oven to 400F. Place cold butter (or coconut oil) in a 9”x9” casserole dish and place it in the oven to melt. Keep an eye on it to make sure it doesn’t brown.

2. Slice the peaches (do not peel). Freestone peaches are the easiest to cut. To cut freestone peaches, use a paring knife to cut the peach in half, starting at the stem. Gently twist both halves and the pull the peach apart. The pit should pop right out, but if it doesn’t, use a spoon to carefully scoop it out. To cut clingstone peaches, you’ll need to make 3 or 4 slices all around the peach starting at the stem, then cut each slice away from the pit. Don’t worry about making perfect slices for cobber.

3. In a mixing bowl, add the flour of choice, sweetener, cream of tartar, baking soda, salt, vanilla extract, and coconut milk. Whisk to form a mostly smooth batter (a few lumps are ok).

4. Remove the dish with the butter from the oven after it has melted and started to bubble. Pour the batter into the hot baking dish, using a spatula to make sure it spreads over the entire dish, but do not stir the batter into the butter. You want the butter to spill over the top of the batter and coat the edges. The batter will be thinnest if using the Bob’s Red Mill blend, and significantly thicker if using cassava flour or the cassava-coconut blend in version 2.

5. Drop the peaches into the batter, distributing them evenly. Gently press them in and do NOT stir. Some should peek out of the batter for the “cobbler” effect (that kinda looks like a cobblestone street).

6. Bake the cobbler for 25 to 35 minutes. As it cooks, the batter will rise up over the peaches. The cobbler is done when the edges have started to brown and get slightly crispy and the filling is bubbling. Check on it a few minutes early, since ovens vary.

7. Peach cobbler is best served warm with a scoop of vanilla ice cream (I like coconut milk ice cream, there are several good brands available at the store). You can also serve with homemade whipped coconut cream for a Paleo and AIP option.

8. You can store leftovers at room temp for one day, but any longer than that you’ll need to refrigerate them.

9. NOTES: Since my household is just me and my husband, I like to cut this recipe in half to make just 2 servings. It is such an easy recipe to make and tastes best fresh out of the oven, I prefer to make it fresh whenever I want to eat it rather than make a full sized cobbler and have leftovers. To make this peach cobbler Paleo, AIP, and vegan, use coconut oil instead of butter, and use cassava flour (the Bob’s Paleo blend contains almond flour, which is not AIP).

CHERRY CRISP

Ingredients

• Coconut oil , for greasing pan

Filling

• 4 cups sweet cherries, fresh or frozen

• 1 tbsp fresh lemon juice

• 1 tbsp lemon zest

• 1/2 tsp vanilla

• 2 tbsp arrowroot starch

Topping

• 1/2 cup unsweetened shredded coconut

• 1/2 cup cassava flour

• 1/4 cup arrowroot starch

• 1/4 tsp salt

• 1/2 cup coconut oil, melted

• 1/4 cup maple syrup

Instructions

1. Preheat oven to 350.

2. Grease a 9-10 inch pie pan with coconut oil. Set aside.

3. In a large mixing bowl add all filling ingredients and toss. Place filling into pan. Set aside.

4. In a separte bowl, whisk together dry topping ingredients – shredded coconut, cassava flour, arrowroot starch, and salt.

5. Mix in melted coconut oil and maple syrup.

6. Spread topping on top of cherry filling, trying to get it as even as possible.

7. Bake at 350 for 50-60 minutes

8. Eat alone or top with coconut cream, coconut ice cream, or coconut yogurt.

9. Enjoy!

Pear crumble

INGREDIENTS

• Filling:

• 2 pears, peeled and chopped

• 2 apples, peeled and chopped

• ¼ cup raisins

• 3 tablespoons maple syrup

• 1 tablespoon lemon juice

• 1 tablespoon cassava flour

• 1 teaspoon vanilla

• ½ teaspoon powdered ginger

• 
  

• Topping:

• 1 cup cassava flour

• ¼ cup cold leaf lard (snow white, odorless lard best for pastries)

• 3 tablespoons coconut palm sugar

• 1 tablespoon coconut flour

• 1 teaspoon cinnamon

INSTRUCTIONS

1. Preheat oven to 350 degrees F.

2. In a large bowl mix all filling ingredients. Pour into a 9-inch pie plate. Set aside while making topping.

3. Add all topping ingredients to bowl of a food processor. Pulse off and on to combine, stopping as soon as large crumbles form.

4. Top filling in pie plate with topping mixture, using your fingers to break up and spread crumbles evenly.

5. Bake for 40 minutes, or until topping is golden brown. Allow to cool before serving.

NOTES

If you do not have access to leaf lard, palm shortening is the best substitute. If you don't have coconut flour, replace the 1 tablespoon with cassava flour. I use the coconut flour, because it gives the crumble a texture more akin to crumble recipes that utilize oatmeal.