AIP pies tarts cheesecake
- BQDIVA
- Jun 25, 2024
- 6 min read
Updated: Jul 19, 2024
Peach lavender pie
3 large ripe peaches
2 tablespoons honey
1/3 cup ghee (use coconut oil or lard for AIP) + extra to grease tin
1 medium banana, mashed
2 large eggs (or gelatin eggs for AIP, see below)
1/4 cup coconut milk
2 teaspoons lavender flowers, unsprayed or food grade if dried
1/2 cup coconut flour
1/4 cup arrowroot
1/2 teaspoon baking soda
pinch himalayan pink salt
For AIP egg replacement -2 tablespoons grass-fed gelatin1 teaspoon apple cider vinegar4 tablespoons hot water
Put a baking sheet into the oven and preheat to 350F. Generously grease an 8 x 2 inch round cake tin.
Slice the peaches and arrange in concentric circles in the bottom of the cake tin.
Put the honey, ghee (coconut oil for AIP), banana into a mixing bowl and combine well. Add the eggs, one at a time, beating well between additions (see below for adding the gelatin eggs for AIP). Pour in the coconut milk and mix again.
Now add the dried ingredients and mix to combine.
For AIP only: Put the gelatin into a small bowl, and the apple cider vinegar and hot water into another. Pour the liquid ingredients over the gelatin and whisk till frothy and incorporated. With the motor running, pour the gelatin eggs into the cake mixture and combine well.
Spoon the mixture in dollops over the peaches, being careful not to disturb the arrangement. Using an angled palette knife, smooth over the top.
Bake for 40 minutes (55 minutes for AIP) until golden brown, firm to the touch and the cake is starting to come away from the sides of the cake tin.
Leave in the tin for 15 minutes (30 minutes or more for AIP), then turn out onto a large serving plate.
Serve warm as a dessert, or cold as a cake. Delicious with a spoonful of coconut yoghurt.
RHUBARB TART
Pastry:
1 1/4 cup Bob’s Red Mill cassava flour
1/2 tsp sea salt
2 TBSP coconut or maple sugar
1 TBSP apple cider vinegar
1/2 cup olive oil
1/2 cup ice cold water*
Vegan Vanilla Custard
3 cups fall fat, additive free coconut milk
6 TBSP arrowroot flour
3 TBSP lemon juice
6 TBSP maple syrup
3 tsp pure vanilla extract
pinch of sea salt
pinch of turmeric (optional, for color)
Roasted Rhubarb
1/2 pound rhubarb, chopped into 1/2 inch pieces (approximately 2 cups)
1/2 cup coconut sugar
2 tsp pure vanilla extract
1/4 cup lemon juice
1/4 cup water
INSTRUCTIONS
Preheat the oven to 375F.
Make your crust by measuring out your Bob’s Red Mill cassava flour in a large bowl or food processor.
Next, add sea salt, coconut or maple sugar, apple cider vinegar and olive oil. Add 1/4 cup of ice cold water and begin to combine the dough (either pulse it in the food processor or mix with a large wooden spoon or your hands).
Add the remaining water, 1 TBSP at a time until the dough comes together.*
Use your hands to bring the dough together into a ball and then place between two sheets of parchment paper.
Roll the dough out to 1/8 inch thickness, about 11 inches in diameter, or one inch wider than your pie/tart pan.
Carefully transfer the dough to the tart pan by using a spatula or bench scraper to help slide it off the parchment paper and into the tart pan.**
Poke holes in the crust using a fork to allow steam to escape so that the crust doesn’t puff up in the oven while baking.
Bake the crust for 25-30 minutes in a preheated oven.
Next, wash and slice the rhubarb into 1/2-inch pieces and arrange in a large baking dish. In a small bowl, combine coconut sugar, vanilla, lemon juice and water and whisk to combine. Pour over the rhubarb and add to the preheated 375F oven for 10 minutes. Rhubarb should be fork tender.
Remove crust and roasted rhubarb from the oven and allow both to cool, straining off the caramelized syrup from the rhubarb and setting aside.
Prepare the custard by whisking together coconut milk, arrowroot starch, lemon juice, maple syrup, vanilla, sea salt and turmeric (if using), in a saucepan. Turn the heat onto medium and whisk continuously for 3-5 minutes until the custard is thick enough to coat the back of a spoon. Set aside.
Once the crust has cooled, pour the custard inside in an even layer. Top with cooked rhubarb and drizzle syrup on top.
Chill in the fridge for 30 minutes to an hour, or until the custard sets to desired consistency.
Depending on the climate you’re in/altitude you’re at, you might need more or less water than the recipe recommends. Use your discretion to determine how much more water is needed so that the texture of the dough is soft and pliable but not wet.
The dough doesn’t contain gluten so, while it’s smooth, it tends to break easily. Don’t worry too much, just press it back together with your fingers within the tart pan/pie dish.
BLUEBERRY LAVENDER CHEESECAKE
BLUEBERRY LAVENDER CHEESECAKE (PALEO, AIP, DAIRY FREE)
author: MICHELLE
total time: 20 MINUTES
yield: 12 SLICES 1X
INGREDIENTS
FOR THE CRUST
1 cup shredded coconut
10 dates, pitted (soak in water for 10 minutes if hard)
1 tbsp coconut oil
FOR THE FILLING
1 1/2 cup coconut cream
2 tbsp coconut butter, melted
2 tbsp coconut oil, melted
1/4 cup maple syrup
1 tbsp Vital Proteins Gelatin
1/4 cup water
FOR THE BLUEBERRY LAVENDER TOPPING
4 cups fresh blueberries
1/4 cup water
1 tsp Vital Proteins Gelatin
1 tbsp lemon juice
1 tbsp dried lavender
1 tbsp maple syrup
INSTRUCTIONS
FOR THE CRUST
Line the base of a 7-8″ springform pan with parchment paper and set aside. See notes for alternatives.
Using a food processor, blend the dates. Add the shredded coconut and coconut oil and blend until fully combined.
Evenly the crust mixture into the pan and set aside. Clean out the food processor for the next step.
FOR THE FILLING
Combine the coconut cream, coconut butter, oil, and maple syrup in the food processor for 10-15 seconds. Set aside.
Pour the water into a small saucepan and evenly sprinkle the gelatin over the water. Allow to sit for 2-3 minute to bloom. Place on the stovetop set to low heat and melt the mixture for 1-2 minutes, not allowing the water to bubble. Use a whisk or milk frother to blend the gelatin mixture until frothy.
Add the gelatin mixture into the food processor and mix for another 10-15 seconds.
Carefully pour the filling over the crust and place in the refrigerator overnight.
FOR THE TOPPING
Add all of the ingredients (reserving the gelatin) to small saucepan and place on medium heat. Stir for 4-5 minutes, and don’t allow to boil. Once the blueberries soften, sprinkle in the gelatin and cook for 2-3 more minutes. Allow to slightly cool.
TO SERVE
Carefully remove the cheesecake from the pan by separating from the pan with a butter knife. Remove the springform and top with blueberry topping. Slice the cheesecake into 12 or more slices and enjoy!
NOTES
An 8×8″ square baking dish also works if you’d rather make cheesecake bars.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Pear and apple tart
Filling:
3 pears, peeled, cored and sliced
3 apples, peeled, cored and sliced
1 Tbs. coconut oil
1 tbs. cinnamon
1/4 cup pure maple syrup
1/2 tbs. tapioca starch (optional)
1 tsp. Vanilla
Crust:
2.5 cups of Lovebird Cereal
6 Tbs. ghee or coconut oil, melted
2 Tbs. pure maple syrup
Directions:
Preheat the oven to 350 degrees.
Place the sliced pears and apples into a large pan on medium-high heat with coconut oil. Add in the cinnamon and cook for approximately 15 minutes or until soft. Stir frequently to make sure they do not burn.
Once soft, add in the maple syrup, tapioca and vanilla. Cook for another couple of minutes and then remove from the heat.
Place the Lovebird cereal into a high speed blender. Blend on high until it is a powder. Pour into a medium sized bowl. Add in the melted ghee or coconut oil and maple syrup. Mix well to combine.
Scoop the crust mixture out into four small tart pans. Push the crust into the cracks. Place in the oven for 15 minutes or until golden.
Remove from the oven and let cool. Once the crusts have cooled, gently remove them from the tart pans. Add in the Apple pear mixture. Top with coconut whip if desired.
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