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
Because sometimes, all you need is a muffin and a cup of tea.
- 35g cassava flour
- 25g tigernut flour
- 25g coconut flour
- 90g tapioca starch
- 50g coconut sugar
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 100g raisins
- 2 « gelatin eggs »
- 70g olive oil
- 1 medium zucchini, grated
- Preheat oven to 350*F. Prepare 1 muffin tin for 12 muffins. (I prefer re-usable, silicone muffin liners.)
- Combine all dry ingredients in a mixing bowl.
- Grate your zucchini and prepare your “gelatin eggs”. (See below)
- Add the oil to your gelatin eggs, and mix to cover.
- Combine flour mixture, zucchini mixture, and raisins into one big bowl and mix well with a wooden spoon. (Your batter will be thick and sticky.)
- Separate the batter into muffin tins and bake for 12 minutes, or until an inserted toothpick comes out clean.
- Gently remove from cake molds right away, and set on cooling racks.
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...
- 2 Tbsp lukewarm water
- 1 Tbsp powdered gelatin
- 1 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 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 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. »