One of my favourite recipes…
To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.
Gluten-free, Dairy-Free, Paleo, AIP
+ low FODMAP’s
One of my clients was avoiding FODMAP’s due to issues with SIBO, so I tweaked this recipe and that until I landed on this lovely dessert…
- 1 cup tigernut flour
- 1 cup tapioca flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 2 tsp ground cinnamon
- 2 « gelatin eggs »
- 240ml olive oil
- 50g coconut sugar
- 2 Tbsp maple syrup
- 5 medium carrots, grated
- 1 apple, peeled and grated
- 100g raisins
- Preheat oven to 350*F. Prepare two 8″X8″ cake moulds, covering the bottom with parchment paper to prevent sticking.
- Combine all dry ingredients in a mixing bowl.
- Add sugars to the oil and stir to dissolve.
- Prepare your “gelatin eggs”. (See below)
- Combine flour mixture, gelatin eggs, all grated ingredients, and raisins into one big bowl and mix well with a wooden spoon.
- Separate the batter into cake molds and bake for 30 minutes, or until an inserted toothpick comes out clean.
- Gently remove from cake molds right away, and set on cooling racks. Once cool, you can pre-cut individual dessert squares for service.
How do I make a "gelatin egg" ?!?
If you're following the AIP diet, one of the eliminations is eggs. Accordingly, we have to get a little bit creative with substitutions when baking. Here is one idea...
- 1 Tbsp warm water
- 1 Tbsp powdered gelatin
- 2 Tbsp boiling water
- Sprinkle the gelatin on top of the warm water and let it sit for about a minute. (The gelatin will slowly absorb the water and "bloom".)
- Next, add the 2 Tbsp of boiling water and whisk vigourously.
(You want a slimy but (fairly) homogeneous mixture that you can then add to the batter.
On completion of cooking school in 2018, Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France. In her 19th century home made of stone, she teaches clients to reclaim healthful culinary traditions from the past. Jan also hosts visitors to the region, ensuring that their dietary restrictions -- be they gluten-free, Paleo, or AIP -- are respected to a T.