Yum. This blog post could end here, but I’ll put in more effort than that. I’ve been playing around with Otto’s Cassava Flour – a Paleo and AIP-friendly flour that has been blowing up all over the Paleo Instagram blogging scene. Our other AIP flour friend, Tapioca, is also made from the same root vegetable but processed in a different way. And they behave and taste in completely different ways too. I find that my body tolerates the cassava flour much better than tapioca starch for some reason. Tapioca usually leaves me feeling bloated and a little groggy, but I haven’t experienced that with Otto’s at all!
Otto’s Cassava Flour can be used 1:1 as a wheat flour replacement, which is fantastic if you’ve been wanting to Paleo-ify some traditional family recipes. It absorbs more moisture than wheat or nut/seed flours I noticed, but that can be easily managed by adding more liquid to the recipe. I cannot wait to keep experimenting with it – it is SO much easier to bake with than any other AIP or Paleo flour that I’ve tried!
This AIP-friendly no-sugar pie crust is made entirely with the cassava flour. It’s light and delicate but sturdy too – almost like a pie crust-shortbread hybrid. You may be able to achieve a flakier crust with coconut oil, but I used palm shortening. I included an option for coconut oil and a coconut-free version in the instructions below. The crust contrasts beautifully with a silky smooth and fluffy “chocolate” cream filling made out of pureed white sweet potatoes, which was inspired by my Silky Sweet Potato Puree. The pie is not overly sweet by any means – less than 1/2 T of honey per serving – and would make for an impressive Easter brunch treat! I served it with a Smoked Sea Salt & Vanilla Whipped Cream (recipe below!)
GIVEAWAY: I will be giving away (1) bag of Otto’s Cassava Flour! Head to my Facebook page to enter by Friday, 3/13/15!
AIP Salted “Chocolate” Cream Pie
Serves 6-8 | Cook Time 40 minutes | Sets in fridge 3 hours
1 lb Japanese yam, peeled and chopped into ½ inch cubes*
15 oz Coconut milk (full-fat)
3 T Honey
1 cup Otto’s cassava flour
¼ tsp Sea salt
½ tsp Cinnamon
8 T Ice water
½ cup Carob powder
1 T Coconut oil
½ tsp Sea salt
1 tsp Gelatin
For Serving: 1/2 tsp Flaked sea salt and Smoked Sea Salt & Vanilla Whipped Cream (Vanila reintroduction required)
*Japanese yam is a white flesh sweet potato with purple skin. It has a mild taste and starchier texture than regular yams, which cannot be substitued here. You can try other varieties of white sweet potato, but they may not be as creamy.
1. Preheat oven to 300 degrees.
2. Combine the sweet potatoes and coconut milk in a medium saucepan. Bring to a low boil over medium heat and cook uncovered for 10 minutes. Stir in the honey and continue cooking for 8 more minutes. Remove from heat and set aside.
3. Cut palm shortening or coconut oil into small chunks and freeze on a large plate for 15 minutes while sweet potatoes cook.
4. Place cassava flour, ¼ tsp sea salt, cinnamon, and cold palm shortening or coconut oil in food processor. Pulse 20-30 times until the mixture looks crumbly. Add ice water in 2 T at a time, pulsing 10 times in between each addition, until a moist and crumbly dough forms.
5. Spoon dough into a glass pie dish. Press the dough firmly and evenly into the bottom and up the sides of the pie dish. Poke 10-15 holes into the bottom of the crust with a fork. Bake for 16 minutes. Increase oven temperature to 350 degrees and bake for another 7 minutes. The pie crust will rise slightly and be a light golden brown when finished.
6. Clean food processor and add all of the sweet potatoes and coconut milk from the saucepan along with the carob, coconut oil, ½ tsp sea salt, and gelatin. Process for at least 30-45 seconds until pureed and silky smooth.
7. Pour carob cream filling into baked pie crust and smooth with a rubber spatula. Place in refrigerator at least 3 hours to set.
8. Serve sprinkled with flaked sea salt and dollop of Smoked Vanilla Whipped Cream (or your preferred whipped cream recipe).
Smoked Sea Salt & Vanilla Whipped Cream
7 oz Cocont cream, cold
1 tsp Gelatin
1/4 tsp Smoked sea salt
1. Using a hand mixer, whip coconut cream for 3-4 minutes. Stir in gelatin, smoked sea salt and vanilla, and whip for another 1-2 minutes until fluffy. Keep refrigerated until ready to serve.
Coconut-Free Paleo Version
I promised a reader that I would provide suggestions for a coconut-free version of this pie! I do not know of a Paleo coconut-free whipped cream though! I have not made this version of the pie, but from my experience with Paleo baking, I believe these suggestions will yield a similar result – possibly even tastier with the use of ghee!
– Replace palm shortening/coconut oil 1:1 with ghee
– Steam sweet potatoes for 15 minutes. Remove water from the pan and toss the cooked sweet potatoes, honey, and 1/4 cup ghee or lard in saucepan until it comes to a low boil. Let simmer for 5 minutes. Proceed with step 8.
This little guy got to lick my plate … Dude needs a hair brush.
Spring has sprung and so have my cravings for light and refreshing meals. This salad is satisyfing combination of honey-sweetened chicken, tart, juicy strawberries, creamy avocado, and a flavorful Strawberry-Lime Dressing. I’ve never understood the people who say they don’t like salads… Get the recipe for Honey-Lime Chicken & Strawberry Salad over at Autoimmune Paleo where I guest as a recipe contributor each month!
If you’ve spent at least one hour perusing AIP recipes online, then you have come across Bre’anna’s blog He Won’t Know It’s Paleo. Why? Because she knows how to tap into our nostalgic desires, foodie yearnings, and (at least my) love of brownies. When Bre’anna told our crew of AIP bloggers that she would be releasing her own cookbook on Amazon within her first year of blogging, I was like “Well, duh, her recipes are always hits!” and “Dang, this chick has guts! Three kids, one on the way, and a husband, and she still somehow found a way to create 100+ AIP recipes so all you lovely people never feel deprived! Pretty selfless, if you ask me!
In my cookbook reviews, I always like to give you guys a better idea of the types of recipes offered. Each cookbook author has their preferred flavor profiles and cooking methods, some of which we really can identify and appreciate based on our own experiences. Bre’anna’s recipes are very family-friendly, using affordable and easy to find ingredients, and clearly inspired by her Texas roots. Meals can be batch-cooked and served as leftovers, brought to pot lucks or social gatherings, and don’t require complicated kitchen equipment.
[Honey Seared Pork Tenderloin- made with pork roast here]
One of the many recipes that speaks to me is the Nightshade-Free Red Salsa which looks just like the stuff I used to share with friends during late night Tex Mex, and the recipe only has one step! Served with her Queso and Plantain Chips for a Southwest-inspired gathering, you will be guaranteed “Best AIP Hostess of the Year” award by even your non-AIP pals.
If you’re missing sauciness in your life – you will get a kick out of the Condiments chapter full of your traditional American favorites like ketchup, mustard, butter, and BBQ sauce made creatively without any nightshades or dairy! And if you’re more into baking, you’ll enjoy tons of AIP renditions of pumpkin, banana, lemon, chocolate, blueberry treats and more.
[Breakfast Sausage on one of the AIP biscuits I’ve been testing]
I’m more of a main dish type of gal, so I couldn’t wait to dive into the pork recipes. I chose to try the Breakfast Sausage which couldn’t be easier to prepare and is made with AIP-compliant herbs and spices to add as much flavor to your morning meal as possible! I ate mine with my own recipe for biscuits, but will definitely be trying her biscuit recipe soon too. I next made the Honey Seared Pork Tenderloin.
My butcher didn’t have pork tenderloin, so I used a pork loin roast and increased the cooking time by 30 minutes to make sure it was cooked through. The exterior of the meat was full of caramelized bits of honey and pork fat, and the inside meat was tender and juicy from using a 2-step cooking method.
I will also be trying some of my pre-Paleo restaurant faves like the Bacon Wedge Salad with Ranch Dressing, Stacked Enchilada Chicken Verde, and Slow Cooker Baby Back Ribs. I don’t want to give away anymore though – it’s your turn to find out what else Bre’anna AIP-ified now!
You can buy He Won’t Know It’s Paleo: 100+ Autoimmune Protocol Recipes to Create with Love and Share with Pride on Amazon now !
Did that photo of her Chocolate Mousse Stuffed Strawberries get you licking your lips? Get the full recipe here!
It took me 3 tries to get the proportions of this easy to throw together AIP treat recipe correct! I kept adding too much peppermint oil, which actually turns bitter in strong amounts! I love how these truffles are made with avocado, a whole food, so even if “indulging” in these treats, you’re still getting some real food in ya! If you tolerate alcohol extractives like peppermint extract, you can that in this recipe, but be forewarned that it won’t be AIP-compliant. Since this is a no-bake treat, the alcohol in the extract does not “cook off” during the baking process.
This weekend was really fun – I got to spend lots of quality time with my husband and dog, hiking some really beautiful trails that are within city center limits! Atlanta has been a pleasant surprise so far… notably all the preserved natural areas and of course the DeKalb Farmer’s Market. I didn’t have a chance to go this weekend, and I was sharply reminded why I need to stop shopping at Whole Foods for all my groceries. Kills me how much I paid for 3.5 lbs of grass fed beef bones … $17!!! People get those for free from their farmers all the time. It’s just Luda. Yes that was a Ludicras reference… been listening to this old school 90’s hip-hop station since we moved here. I hate the radio but I never get sick of Biggie.
So these truffles are really addicting if used to be a mistress with Mint-Chocolate in your previous non-Paleo life like me. I especially love them the next day after they have been hardening in the freezer overnight! 1 or 2 is really satisfying. I will admit to emotionally eating 2 on my lunch break today after being a wee stressed at work, and I was able to return for an afternoon of smiles and cheery “How’d your weekend go!?!? Mine was SO MUCH FUN!” without having to fake it. Just some AIP Prozac getting me through the day, nothing wrong with that 😉
AIP Mint Chocolate Truffles
Makes 8-10 truffles | Prep Time 5 minutes | Freeze Time 45 minutes
¾ cup unsweetened medium shredded coconut
½ cup well-mashed avocado
¼ cup melted coconut oil
1 T honey (melted if solid)
6-7 drops peppermint essential oil
3 T coconut flour
¼ cup carob powder
Pinch sea salt
Extra carob powder for dusting
1. Mix all ingredients together in a medium bowl until combined. Roll 8-10 even-sized balls and place on a plate in the freezer to harden for at least 45 minutes. If you would like to dust the truffles in carob (shown left in picture), simply pour a few tablespoons in a small bowl and roll the truffles in the coating prior to freezing.
2. Store covered in freezer for a quick grab-and-go treat!