Would you believe me if I said that I’ve never made my own apple pie from scratch? It’s true! I don’t know what held me back back when I ate gluten, but it’s certainly not for lack of loving apple desserts during the holidays. But let’s be honest… it can be lot of work to make a grain free pie crust from scratch, especially when you’re already making an entire Thanksgiving dinner. So when I was craving a paleo and AIP apple dessert to make this holiday season, my mind went straight to a paleo apple crisp!
Apple crisp has all of the flavor and nostalgia of an apple pie, but it’s much easier, and equally as delicious in it’s own right. This crisp is full of healthy fat, easy to use ingredients, and a tart and sweet flavor! I shared this with my parents who get a lot less of my grain free creations, and they loved it none the less!
The Ingredients You’ll Need For The Paleo Apple Crisp
Granny smith apples
I find granny smith apples to work best for this recipe as they’re a good balance of tart and sweet. You can
Shredded coconut, coconut flour and tapioca starch
These help form the base and body of the actual crisp. You can sub arrowroot for tapioca starch, but this particular recipe cannot be made coconut free.
Coconut oil helps act as a binder for the crust. I haven’t tried any other fats, but I assume that lard or butter could also be a good option if you tolerate them.
Seeing as these apples are tart, you have to add a little sweetness with the maple syrup. You can also easily sub honey if that’s what you have on hand.
Lemon helps add a bit more kick to the tartness of the apples and make this whole dessert even more delicious!
1/4 cup coconut butter, softened (also known as coconut mana)
1 tbsp tapioca starch
3 tbsp maple syrup
2 tsp cinnamon
Juice of half a lemon
Preheat the oven for 375 F and prepare and 8×8″ baking sheet
Prepare the apples by chopping into large square pieces, discarding the core. Pour the apples into a bowl and combine with 2 tbsp coconut oil, cinnamon and the juice of half a lemon. Scoop the apples into the baking dish and set aside
Make the crisp by combining the shredded coconut, coconut flour, and tapioca starch and mixing well. Add in 1/3 cup of coconut oil, the coconut butter, maple syrup and mix well.
Using your hands, evenly spread out the crisp mixture onto the apples, pushing down to spread out.
Bake in the oven for 40-45 minutes or until the crisp is golden brown.
Serve by itself or with compliant ice cream
That’s all there is to it for this yummy little dessert! It’s so perfect for the holidays, and oh so addictive! I couldn’t stop eating it when I first tried it, and I’m sure that all of your guests will love it too. This recipe serves roughly 5-6, but it varies but how heavy handed your guests are 😉
I hope you enjoy your holiday meal, and be sure to tag me on Instagram if you try this yummy little crisp!
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Pancakes have always been a favorite in my family for special breakfasts. Whether it be birthdays, Christmas morning, or just a special Sunday, pancakes are the go-to. They’re quick, easy to make, and just the absolute perfect breakfast comfort food.
There was a time where I was obsessed with protein pancakes when I first went gluten free to heal my Hashimoto’s and leaky gut. Most of us who go gluten free go through that phase really. Who can resist pancakes as easy as banana, egg, and whey protein? Right? Well… though they served their purpose at the time, they just weren’t really cutting it anymore.
After I realizing that whey protein and whole eggs were aggravating my gut and my autoimmune disease equally as much as the gluten in pancakes, I had to reshift my focus when it came to pancakes. I needed something egg free with high quality ingredients, and something that didn’t always have to have the taste of banana or coconut. Sometimes I just don’t want the overpowering tastes and textures of banana or coconut in my pancakes.
So I set out to make almond and cassava flour pancakes that are both egg free and banana free!
These pancakes are incredibly easy to make, satisfying, and in the words of my non-Paleo husband, “they taste almost like a snickerdoodle cookie”! They definitely don’t feel like you’re going without at all.
It’s also important to note that though they may not be AIP, all they require is an almond reintroduction, and the rest of the ingredients are AIP friendly! As someone who’s successfully reintroduced almonds, but not whole eggs (the whites still get me), these are perfect, and they’re also great for just paleo folks who are egg free.
So, what binds these guys so well if there are no eggs or bananas? No it’s not some weird gum and it’s definitely not apple sauce either. It’s actually almond butter! I make my almond butter homemade (but you can certainly use store-bought) and when you whisk it well enough, it makes the perfect binder and egg substitute in these pancakes. Plus, it meshes perfectly with the taste that’s already there in the flour and isn’t offensive like banana can sometimes be.
I love topping these with fruit and jam, and my husband is all about maple syrup! They’re also great with a pat of ghee and a side of bacon for a more savory breakfast.
However, you choose to top them, they just straight up taste good.
Combine the two flours in a large mixing bowl and stir
Add in the wet ingredients and the baking soda and stir well. You’ll really want to make sure that the almond butter is broken down! Add another tbsp of almond milk if you’d like the batter to be thinner.
Heat a skillet (preferably something that doesn’t stick) and melt about 1 tsp of ghee or coconut oil.
Add about 1/4 cup of batter at a time.
Flip the pancakes once the edges begin to brown. These pancakes don’t truly “bubble” like traditional pancakes do.
Add another tsp of cooking fat, and repeat the process.
Continue the process until the batter is gone. You’ll have about 8-9 pancakes to top with syrup, jam, or fruit, and enjoy!
The past few months, I couldn’t think I could keep a secret… but I did! And man was it a good one, and it’s finally here! The Paleo AIP Instant Pot Cookbook which I so proudly got the opportunity to contribute my own recipe to including my speedy AIP Instant Pot Chili which I’m sharing here today!
But, let me back up… several months ago, I was busy. The good kind of busy! I was in the midst of finishing up my nutritional therapy practitioner program, and buying a house. I didn’t think I could take on one more thing until Eileen of Phoenix Helix reached out and asked me if I wanted to join in on the fun. I immediately jumped on board and got even busier in the kitchen. However, it was so worth it because the Paleo AIP Instant Pot Cookbook is the bomb and I am so excited to be a part of it!
The instant pot is a safe, easy to use electric pressure cooker that makes batch cooking and fresh dinners easy. With so much home cooking being done on Paleo and AIP, it’s a great tool to be efficient in the kitchen!
The cookbook features….
Over 140 recipes
Recipe titles like…
BBQ pulled chicken
“Baked” Sweet Potatoes
Recipes from 37 Paleo/AIP bloggers (myself included, HI!)
Recipes for breakfast, lunch, dinner, soups, stews, desserts, veggies, broths… the list goes on!
Beautiful photography, easy instructions, and tips on how to use your instant pot
A Preview Of My Favorite Recipe That I Contributed… AIP Speedy Chili!
If you’re anything like me, you also love broth, soups, stews and hearty comfort foods. Ever since I went AIP and stopped eating nightshades, I thought my days of enjoying chill were over.
I actually haven’t had chili in years because I thought that it would be too complicated. Developing an AIP chili recipe for the instant pot was the perfect opportunity to make it easy! And boy is it easy…
– 1 large beet (about 2.5 cups), peeled and chopped fine
– 3 medium carrots, peeled and chopped
– 1 medium onion, diced
– ½ tsp sea salt
– 1 tsp dried oregano
– 4 cups bone broth
– 2 tsp fresh cilantro for garnish (optional)
– 1/2 avocado for garnish, sliced (optional)
– Set instant pot to saute and brown the beef.
– Once the beef is browned, add the remainder of the ingredients (reserving the fresh cilantro and avocado) and stir until combined.
-Place the lid on the instant pot and flip vent to sealing. Cook on manual for 35 minutes, and quick release the pressure.
– Remove the lid and serve with garnish if desired.
I’m pretty obsessed with this chili. Even my non-AIP nightshade loving husband likes it! And that’s saying a lot for a man who thinks hot sauce is a food group ???? It takes under an hour to make and is great for batch cooking to enjoy throughout the week!
I’ve contributed two other recipes to the cookbook myself and that’s among a total of 140+ recipes that are also super delicious and easy to make!
I'm Michelle Hoover. I'm a Nutritional Therapy Practitioner, and I live in Dallas, TX.
After being diagnosed with Hashimoto's as a teen, I turned to nutritional therapy, a real food Paleo/AIP template, and lifestyle changes to help manage my autoimmune disease and heal my body naturally. Here, I share how to make living a healthy, healing lifestyle fun with real food recipes and lifestyle changes!