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.

AIP Pie Crust

– Gluten-Free & Dairy-Free / Paleo / AIP –

No need to give up dessert just because you’re on the AIP. With a little skill, dessert can be just one more way to provide nutrients to your body. Like with this compliant pie crust that opens up a wide variety of seasonal fruit-based desserts. Enjoy!


2/3 cup cassava flour
1/3 cup tapioca starch
1 tsp cinnamon
pinch of salt
1/2 cup coconut oil
30ml maple syrup

1 Tbsp gelatin powder


  • Preheat oven to 350*F.
  • In a large bowl, mix all dry ingredients together. 
  • Add the coconut oil and maple syrup, and combine.
  • Finally, sprinkle the gelatin powder over top of your dough (ie skip the usual “bloom” step) and incorporate it well by kneading it into the dough with your hands.
  • Press the dough into whatever pie plate you’re using, making sure to keep an even thickness throughout.
  • Bake 12-18 minutes until slightly golden in colour, and depending on the size and shape of your tart.
  • Allow to cool completely before filling.

On completion of cooking school in 2018,
Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France.  In the kitchen of her  18th c. stone house, she helps people to adopt (or better adhere to) a gluten-free, Paleo, or AIP diet.   Jan is also the producer of the podcast « Bien vivre, sans gluten, en France. »