AIP "Chocolate" Fudge – Two Ways! (AIP/Low-Sugar)

My husband and I celebrated Valentine’s early this year. We were supposed to go to one of my good childhood friend’s wedding, but Grace decided that this weekend was a mighty fine time to cut her first tooth. On Friday evening, she was screaming at the top of her lungs and I couldn’t figure out why. I looked in her mouth once she calmed down, and that poor little tooth was just breaking through! This explains why last week was so difficult.

 

It also explains why I ate more than my fair share of this fudge. We women sure do love to stress eat on some chocolate. I wonder why men don’t do that. It must be some sort of biological mechanism… like when our brain perceives we’re stressed it doesn’t want us to shut down and make fertility a non-priority, so it makes us crave fatty sweet things? Making this up as I type by the way. But if you know why, please share. 

 

We went to the farmer’s market Saturday morning. Our new city has this really amazing produce stand of dozens of vegetables for a good price. They’re all organic and locally grown and fresh as fuhhhh…dge. So I made us grilled local grass-fed flank steak with chimichurri sauce, steamed artichokes with lemon oil, a big salad of baby lettuce and olives, and roasted broccoli with Primal Palate’s new Garam Masala spice blend. Then we drank too much white wine, tried to watch Secret Life of Pets but I fell asleep with my very sexy blue-light blocker safety goggles on. Then my husband texted a picture of me to his friend. Sensual per usual. 

 

Spiced Maple Caramelized Sweet Plantains + Garam Masala Plantains and Apples using Primal Palate Garam Masala blend!

 

So I’m freakin’ obsessed with that spice blend and the Chinese Five Spice blend that are in their new Taste of Asia 3-pack. Those two are both nightshade-free and the accompanying Curry blend has cayenne in it, so I’ll be saving that one for my husband. Their spices are way, way, way better than anything you’ll try from the grocery store. You really need to try them + they’re on Amazon Prime now so no excuses. Prime Up Your Life. I use them everyday, pretty much on every meal. We used the Garam Masala for macaroons, rice, a pork and veggie skillet and this plantain and apple side dish I’m sending out to my newsletter subscribers only. Then the next day I made Spiced Maple Caramelized Sweet Plantains. Holy tropical starch balls, those were good. 

 

FUN FUDGE IDEAS

Strawberry or Raspberry Crust: Crush freeze-dried raspberries or strawberries and press the crushed mixture into the mold once its been filled and before it’s been refrigerated.

Peppermint Fudge: Add 8 to 10 drops (or to taste) of peppermint oil to fudge mixture before setting.

Toasted Coconut Fudge: Refrigerate fudge until hardened and then use your hands to quickly roll fudge into round truffles. Roll in toasted shredded coconut. 

1 review

AIP

Prep Time 00:10 Cook Time 00:05 Serves 8

Ingredients

  • 3/4 cup coconut oil
  • 3 tablespoons maple syrup
  • 2 tablespoons coconut cream
  • 1/2 cup carob powder
  • 1 small ripe Haas avocado, chopped
  • 3 scoops Vital Proteins Collagen Peptides (optional but recommended*)
  • 1/4 tsp salt
  • 1 tablespoon arrowroot starch

Directions

  1. In a small saucepan, melt coconut oil, maple, and coconut milk  together over medium-low heat. Whisk in carob powder until combined. Remove from heat for a few minutes before transferring the still-warm mixture to a food processor.
  2. Add avocado, collagen,  and salt to food processor and blend until you achieve a silky chocolate fudge. Add in the arrowroot and blend briefly until combined.
  3. Spoon fudge mixture into desired silicone molds and place in refrigerator until set (2 to 3 hours). Remove from molds prior to serving. Store in fridge. You may also use the warm fudge as a topping for coconut milk ice cream or fruit.

by

 

 

35 Fall-Themed AIP Dessert Recipes [Paleo/AIP]

 

 

 

I recently told my husband I am anxiously awaiting the first hint of fall weather in Texas. It may not happen for at least another month but a sweaty girl can dream. I said, “There’s nothing a woman doesn’t enjoy more than whipping the windows open on the first day of cool weather and just [expletive] baking a pie.” Right!? Even if you don’t like baking (I don’t) that first hint of crispness in the air has me searching for my apron and rolling pin and pretending I’m Julia Child.

 

It’s almost like until that weather hits, I won’t be able to make a successful baked goods recipe for you guys. I’ve tried 3 times in the past 2 weeks to make a fall-themed AIP cookie, and they ain’t working out. In fact, they’ve all gone straight to the garbage. Didn’t even need to try them, I could tell they were awful. I figured out it was the fault more of a new brand of coconut flour I am trying from King Arthur. I don’t recommend it obviously. It’s fine and gritty and terrible for AIP baking. It may be better for traditional baking recipes where you use coconut flour in small amounts and not as a main flour. Fair warning, my friends. 

 

After my 3 baking fails, I did some searching for existing fall-themed baked goods recipes from my AIP blogging friends and stumbled upon a crap ton. Maybe the world doesn’t need one more pumpkin or cinnamon flavored AIP cookie, especially since these lovely ladies have already done all the hard work in providing cookies, panna cotta, fudge, bars, tarts, buns and more!

 

So, my dears, whether it’s cool enough to open up those windows or not, it’s pumpkin season and celebrations should not be delayed! These recipes would also double as Thanksgiving and Christmas desserts, so bookmark them or Pin them or print them or take a mental picture because they’ll come in handy all season.

 

And make sure to thank all these ladies for their hard work because a decent AIP baked good is nothing but magical!

 

Be sure to check out my recommended baking products below. They are trustworthy brands that give a consistent result. I prefer Bob’s coconut flour to other varieties I have tried because it’s the lightest, fluffiest, and least gritty of them all. Artisana coconut butter is the smoothest, whereas Nutiva is a little more dense and dry. And Spectrum palm shortening is also my favored brand because it can be found in most health food stores and always on Amazon!

 

 

  1. Pumpkin Spice Granola by Grazed & Enthused
  2. Maple Caramel Fudge by Grazed & Enthused
  3. Skillet Apple Crumble by Grazed & Enthused
  4. Sweet Potato Pie Cheesecake by Grazed & Enthused
  5. Rustic Apple Cinnamon Rolls by Grazed & Enthused
  6. Pumpkin Roll with Cinnamon Molasses Spread by Grazed & Enthused
  7. Upside Down Gingerbread Pear Cake by Eat Heal Thrive
  8. Ginger Chai by Eat Heal Thrive
  9. Maple Pumpkin Panna Cotta with Gingered Pears by Eat Heal Thrive
  10. Citrus Baked Bananas by Eat Heal Thrive
  11. Caramel Banana Bread Pudding by Eat Heal Thrive
  12. Cran-Apple Gingerbread Crumble by Eat Heal Thrive
  13. Shortbread Cookies by Eat Heal Thrive
  14. Pumpkin Mousse by Eat Heal Thrive
  15. Pumpkin Pie Squares by Eat Heal Thrive
  16. Honey Apple Tartlets by Predominantly Paleo
  17. Spooky AIP Halloween Cookies by The Foodie Teen via Predominantly Paleo
  18. Paleo Pumpkin Empanadas with Salted Caramel Drizzle by Predominantly Paleo
  19. Molasses Spice Cookies by Beyond the Bite
  20. Cranberry Chocolate Truffles by Beyond the Bite
  21. Spiced Pumpkin Pie by Beyond the Bite
  22. Frosted Cinnamon Buns by Beyond the Bite
  23. Spiced Carrot Mini Muffins by Beyond the Bite
  24. Salted Caramel Hot Chocolate by Sweet Potatoes and Social Change
  25. Chewy Pumpkin Spice Breakfast Cookies by Sweet Potatoes and Social Change
  26. Acorn Squash Honey Custard by Sweet Potatoes and Social Change
  27. Apple Pie Bars by Sweet Potatoes and Social Change
  28. Pumpkin Panna Cotta with Gingersnap Macaroon Crust by Sweet Treats
  29. Classic Apple Pie by Mickey Trescott
  30. Pumpkin Spice Cake with Gingersnap Crust by Mickey Trescott
  31. Apple Cinnamon Mini Muffins by Cook it up Paleo
  32. Paleo Pumpkin Bars by Cook it up Paleo
  33. Pumpkin Bars by AIP Lifestyle
  34. Pumpkin Spice Thumbprint Cookies by A Girl Worth Saving
  35. AIP Pumpkin Mug Cake by A Girl Worth Saving

BONUS: Perfectly Pumpkin-Spiced Gummies by Joanna Frankham

AIP PMS Brownies (Paleo)

 

 

You know that old saying: “You can take the Captain Crunch out of the girl, but you can’t take the girl out of the 8th circle of hell also known as PMS”? That sugar-doused cereal used to be my go-to PMS treat in college. I wanted nothing but sweets, treats, and cheats for exactly ONE day out of the month. And you know what that coincided with…

 

‘Tis no exception in current times as my body tells me “give me all the nutrients” up until that ominous day. This month (yes, I just got that personal) I needed (not wanted)… needed…. chocolate. I’ve cut the real stuff out of my diet for the meantime as I’m eliminating all caffeine to keep my adrenals on the up and up.

 

Carob is the AIP answer to the late-night question “Do I or do I not run to the corner store to buy X Brand of deliciousness?” It may be a moral obligation in fact. Could a murderous, enraged streak erupt if you don’t? Then please run. Fast. [Sprint workout!] Or you can stick to your plan and make these babes.

 

I have not tried this recipe with fresh blueberries, but I don’t see why you couldn’t. The texture may be slightly different but it will still be delicious. The blueberries add moisture without adding a ton of coconut oil or lard for those of us who do not tolerate high density treats. No blueberry flavor is imparted though. Just be sure to measure the blueberries while frozen because they shrink when thawed!

 

There’s no way around it – you BEST serve these brownies with a scoop of vanilla coconut milk ice cream. I had them that way last week and they were just wonderful. And made me such a nicer person afterwards.

 

 

AIP PMS Brownies [Paleo]

Serves 4 | Prep Time 15 minutes | Bake Time 21-23 minutes

¾ cup frozen blueberries, thawed

½ cup + 2 tbsp Carob powder

¼ cup softened Coconut butter

¼ cup Coconut or maple sugar

1 tsp Cream of tartar

1/2 tsp Baking soda

¼ tsp Sea salt

Gelatin Egg (recipe in instructions)

  1. Preheat the oven to 350 degrees. Grease an 8×5 inch loaf pan lightly with coconut oil.
  2. Combine all ingredients except the gelatin egg in a high speed blender until smooth.
  3. Prepare the gelatin egg: Whisk together 1 tbsp gelatin and 1 tbsp tepid water. Vigorously whisk in 2 tbsp very hot water until the gelatin has dissolved. Pour gelatin egg into the blender and blend briefly until combined. The batter will look very dark and a bit drier than traditional brownie batters.
  4. Spoon batter into HALF the loaf pan. This creates 4 thicker brownies and are much more delicious than the thinner brownies created if you use the whole loaf pan.
  5. Bake for 21-23 minutes until the top of the brownies have formed a light crust and feel slightly firm.
  6. Let cool at least 15 minutes prior to eating. I really enjoy them cold out of the fridge with a scoop of coconut milk ice cream!

Cinnamon Honey Butter (AIP, Vegan)

 

 

I have two giant containers of Spectrum palm shortening taking up too much room in my pantry, so forgive the indulgence of this recipe. We recently had the Restaurant Steaks and Sauteed Apples from one of my favorite Paleo cookbooks Real Life Paleo. I was unaware that steak and apples were delicious together, but now I must re-make this with my own twist in the near future. We had leftover sauteed apples the next day, and my hub was craving a dessert. These went SO well together, and then we had lots of leftover fluffy whipped butter for him to spread on his disgustingly bland rice cakes all week. How the hell does he eat something that tastes like a fragrance free dryer sheet is beyond me.

 

I found the flavor of the Cinnamon Honey Butter really developed nicely overnight, so if you’re planning on serving this at breakfast, make it the night before! Also let it sit out at room temperature so the fluffy texture is preserved, otherwise the palm shortening will harden at refrigerator temps. It will be particularly good with these delightful AIP recipes: Pumpkin Spice Bread, Banana Muffins, and Banana Cinnamon Tea Cake!

 

I came up with, in my opinion, a really good idea tonight. Doggy cereal boxes filled with grain-free kibble. I’m thinking a giant picture of Rafael with his sloppy/cute tongue hanging out on a brightly colored cardboard box labeled “Doodle-Oh’s” or “Crunchy Poodle Puffs” would sell like hotcakes. You may see me on Shark Tank next week with that one.

 

Cinnamon Honey Butter

Makes 3/4 cup | Ready in 5 minutes

1 cup palm shortening, room temperature

3 T honey

½ tsp cinnamon

¼ tsp sea salt

  1. Using a hand mixer, beat  the palm shortening on medium speed in a mixing bowl for 90 seconds, stopping every 30 seconds to scrape down the sides of the bowl.
  2. Add honey to the bowl and beat for an additional 60 seconds. Now add cinnamon and sea salt and beat until combined.
  3. Store at room temperature in a covered glass container. The honey butter becomes lighter and fluffier if left on the counter overnight.

Paleo Date-Filled Arabic Cookies (Ma’amoul)


Growing up with a Lebanese father and very traditional Lebanese extended family, our holidays and celebrations were founded on the four major food groups: hummus, tabbouleh, roast chicken, and ma’amoul. Ma’amoul is a very traditional Arabic cookie made from semolina and butter and filled with a variety of sweets like dates, walnuts, and pistachios. The cookie is a dense, crumbly shortbread-like exterior with a sweet, orange-blossom or rose-water scented filling.

 

Have you tried orange blossom before? It is such a delightful eating experience. The smell of it alone reminds me of sunshine and butterflies but it’s unique flowery taste is something to be remembered. You can find it at nice spice stores or at Middle Eastern grocers (or via the Amazon link in the recipe below). My Paleo version of these cookies uses almond flour, coconut flour, and palm shortening, and is less dense and more soft than traditional ma’amoul, but the flavors are still spot-on and bring me back to childhood.

 

I am so excited to share this recipe with you guys, and especially with my fellow Middle Easterners who don’t have to go through another holiday season without their beloved ma’amoul. The decorative cookie is formed using a tabi, a beautiful wooden cookie mold. You can find a similar one on Amazon HERE. If you don’t have a cookie mold, you can use the directions below and maybe hand carve some pretty decorations into your molded cookie dough with a butter knife? You know – the ancient art of cookie decorating is making a comeback. Which reminds me: why haven’t hipsters made the cookie the new “It” food yet? Poor cookies got beat out by cronuts and waffle sandwiches.

 

Paleo Date-Filled Arabic Cookies (Ma’amoul)

Makes 8 cookies | Prep Time 20 minutes | Cook Time 17 minutes

Date Filling

12 large Medjool dates, pitted

2 T unsweetened coconut flakes

1 tsp orange zest

1 tsp orange blossom water

1 T water

Pinch sea salt

Cookie

1 ½ c almond flour (I use Honeyville brand)

2 T coconut flour

½ cup palm shortening

1 T gelatin

1 tsp orange blossom water

¼ tsp cinnamon

Pinch sea salt

  1. Preheat oven to 325 degrees. Grease a baking sheet lightly with palm shortening.
  2. Place Date Filling ingredients in a food processor and process until smooth. Spoon into a small bowl and set aside. Wipe the processor clean.
  3. Place Cookie ingredients in the food processor and process until a dough forms, about 20 seconds. Scrape down the sides if needed and process a few seconds longer. Remove dough from processor and form into a large ball.
  4. Divide dough ball into 8 even pieces. Flatten each piece of dough in the palm of your hand into 3-inch circles. Place 1 T date filling in the center and fold the dough over the date mixture. Pinch closed to cover the date filling and gently roll the cookie in your hands to form a ball (the date mixture should stay on the inside).
  5. If using a tabi, press dough ball gentle into mold and tap on counter to transfer it to the baking sheet. If not using a tabi, press dough into an ice cream scoop to form a mound shape and release onto the baking sheet. Repeat with remaining 7 pieces of dough.
  6. Bake 325 degrees for 17 minutes until the bottom is golden brown and the tops of the cookie are lightly browned. Let cool to room temperature completely before serving. Serve at room temperature or cold. I like them straight out of the freezer (they don’t freeze solid).


Peppermint Fudge (AIP & Paleo Versions)

 

 

I won’t hit you over the head with the blatant fact that AIP during the holidays is rough stuff. If I could give you one word of advice it is ALWAYS have something delicious on hand so you don’t feel like you’re being deprived. If delicious equals fudge to you, than say FUDGE IT, and purse these babies up. I sneak purse food at really inappopriate times (i.e. conversations with acquaintances, on the train, as I’m paying for a hot tea at the cafe and stumble across it).

 

We had another amazing “Goodbye Chicago!” dinner at Publican tonight with two close friends. A bounty of pork rinds, three kinds of ham, oysters, porchetta, venison, and vegetables graced our lips. If there’s one thing I’ll miss about this city, it’s the food options. If there’s two things I’ll miss about it are the memories we have made here, friends we have met, and heck it’s where we got married, so Chicago will always have a very special place in my heart.

 

I have a funny confession, and this is to show you, no one is perfect. Not your everyday AIP blogger. Not your momma. Not your puppy (okay, yes he is). Back in October during my sister’s bachelorette party, I had one drink at dinner, which of course did more than take the edge off but gave me quite a nice little tipsy-tipsy since I never, ever drink. I had to get cash for a bar, so I ran across the street to use the CVS ATM, but I also was suddenly stricken with the munchies. I rationalized with myself that one Kind bar wasn’t going to hurt a fly. I can’t tell you how giggly I was buying the sulfite, soy-free one (I read every single of the 20 flavors packages to find the least offensive one… just imagine a tipsy girl doing this in a Manhattan CVS late at night) because I felt like such an OUTLAW. Well, I enjoyed my dang Kind bar (I used to eat them all the time a few years ago) and my first and only VERY-non AIP food to date and thought nothing of it. No reaction because I’m not allergic to any of the ingredients, I just choose to avoid that processed crapola as much as possible. Anyways, this story is getting stoopid long. Fast forward to present times, and I’m making this horrified Kind Bar divulgence to my husband, and his response was along the lines of a very sarcastic “wow, better go to confessional as soon as possible you horrendous human. you should be ashamed and disgusted with yourself.” His humor and frankly spot-on response put it all in perspective once again.

 

Point being: LIFE HAPPENS. That doesn’t mean you should stray from AIP for any ol’ reason. Heck no. It’s very clear that if you want maximum healing, you should give the elimination phase your ALL, 100%. Don’t half-arse it. It ain’t gonna work. But what this silly story does mean is that you don’t need to condemn yourself to decades of restrictive eating. It’s easy to become tunnel-visioned on AIP because we have all gone through years of worsening health with no improvements and then we change our diets and “Wow”! Food is miraculous. But so are social activities and good sleep. This is a lifestyle and not a diet, and I cannot stress that enough. If you are going to treat yourself to anything this holiday season, please let it be forgiveness (and this fudge, whether it’s made with chocolate or carob!) You are not perfect and neither is anything in this world. You are pretty damn smart and insightful though if you managed to find my blog  in this midst of thousands and thousands of other food blogs that are hidden in the tomes of Google search results. Because that you means you love and respect yourself enough to further your health. For yourself, for your families, for your work, and your friends. You are to be ADMIRED! Sorry for my heavy hand with caps lock today. I’m just really excited to share my recipe.

 

GET THE RECIPE FOR PEPPERMINT FUDGE!

 

Sweet & Crunchy Kale Granola (Paleo, AIP, Vegan)

 

 

Yay for AIP snack food that you can actually travel with, enjoy the taste, and is nutritious to boot. I got the idea for Kale Granola after visiting Hu Kitchen in NYC last weekend. Their version was much sweeter and had nuts/seeds in it, so I was bent on developing an AIP version I could make for vacations or school snacks when I definitely want to stay 100% within AIP. You will love it! Promise! Even if you’re not a fan of kale chips.

 

I didn’t celebrate Halloween this year – it’s really a hit or miss holiday for me. I particularly do not like dressing up nor spending money on a costume that I will only wear once and likely be embarrassed of within 5 years. We instead saw Million Dollar Quarter with my mom who was visiting for 4 days. On the train ride home, the costumes provided a good chuckle. A group of Guy Fieri impersonators wearing flame-decorated shirt and bandanas. Ted the giant teddy bear, who stared at me the whole time with intent of making me as uncomfortable as possible. And a large white boy dressed as a ditzy white girl… Uggs, stretch pants, Victoria’s secret bag in hand, blonde wig saying things like “Omg guys we lost Stacy. We lost Stacy!!” and “Can we take a selfie? SELFIE TIME! Omg, wait, can we do it again? I wasn’t on my good side.”

 

Maybe you had to be there. Or maybe you need to just got turn on Bravo for 3 minutes and then you’ll understand why Generation Y is the way they are. Including myself – I do have VIP status at Sephora after all.

 

Sweet & Crunchy Kale Granola [AIP Friendly]

Serves 4 | Prep time 15 minutes | Cook time 35 minutes

  • 1 large bunch curly kale, stems removed, torn into 1-inch pieces*
  •  6-8 pitted dates (I used 8 Deglet Noir dates, but I recommend 6 if using Medjool which are larger)
  •  2 T coconut oil, melted
  • 1 T blackstrap molasses
  • 1 tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp fine sea salt
  • 1/3 cup raisins
  • 1 cup unsweetened coconut flakes (I used Let’s Do Organics brand)

*Make sure the kale is very dry. I did this by sending it through my salad spinner after tearing it.

1.     Preheat oven to 300 degrees.

2.     Soak the dates in very hot water for 10 minutes until softened. Drain the dates and place in a shallow bowl. Using a potato masher or the back of a fork, mash dates with coconut oil into a paste. Stir in cinnamon, ginger and sea salt and mix well.

3.     Place kale in a large mixing well. Pour the date mixture into the bowl and mix well to coat the kale. Now stir in the blackstrap molasses until well coated. Add the raisins and coconut flakes and ensure they are coated as well.

4.     Spread kale onto a baking sheet. Bake for 15 minutes, stir, and bake for another 18-20 minutes until all kale leaves are crispy and the coconut is a toasty brown.

 

AIP Sticky Sweet Potato Mug Cake (Paleo)

 


Ugh this mug cake is a game changer. I don’t think any diet/lifestyle could take me away from my occasional sweet. They just make me happy, and I think they can belong on your health continuum. For some people, that may mean just at Christmas or Thanksgiving. For others, that may mean a once weekly batch of coconut milk ice cream sweetened with just a tablespoon of raw honey. The Paleo Approach recommends enjoying them seldomly,but in an otherwise high nutrient diet, I find I can have a sugar-free or low-sugar treat 2-3 times a week without reprecussions – one portion that is. It usually is just 1 Medjool date with a tsp of coconut oil and cinnamon, or a small bowl of raisins and coconut flakes. Portion control is so boring.

 

My mom’s in town for 4 days – she is the BEST. I’ve been missing her so much lately and cannot wait to be closer to Florida this winter. Next spring I’ll be spending 3 months there for work too, which coincides perfectly with my sister’s wedding! Signing myself up to get bossed around. So selfless.

 

I bought the Instant Pot on Amazon, and I used it for the first time tonight. I made gelatin-rich bone broth in 40 minutes flat, and it is the best tasting, richest broth to date. I jumpted up & down when I finally was able to open the lid! I am a little terrified of it though – anything with warning stickers all over it freaks me out. But this broth is worth a burned hand or two. Just a casual second degree burn, nothing too serious.

 

Enjoy this mug cake… it makes me happy and I think it will do the same for you too! Or angry at me because you’re going to want to mug cake every dang day until you cannot mug cake anymore.

 

AIP Sticky Sweet Potato Mug Cake

Makes 1 mug cake | Ready in 6 minutes

1/3 cup mashed sweet potato

1 T gelatin

1 T room temperature water

2 T hot or boiling water*

1 tsp blackstrap molasses

2 T coconut flour

1 T arrowroot flour

½ tsp cinnamon

¼ tsp ginger

1/8 tsp baking soda

Pinch sea salt

½ T melted coconut oil

For serving: ½ tsp molasses, 1 tsp shredded coconut

*I steam my sweet potato prior to mashing it then reserve 2 T of the hot water. It adds extra sweetness!

  1. In a large coffee mug, stir the gelatin and room temperature water together. Add the hot/boiling water and whisk until smooth. Stir in sweet potato and molasses until incorporated.
  2. In a small bowl, whisk together all dry ingredients. Add to the wet ingredients in the mug and stir to combine. Now stir in the melted coconut oil.
  3. Microwave on high for 4 minutes until the cake is cooked through but still moist. You may want to cook it for 3 minutes, then in 20 second increments to prevent overcooking since all microwaves are different. Serve drizzled with molasses and sprinkled with coconut!

Pumpkin Roll | Cinnamon Molasses Spread [AIP/Vegan]

I can only think of one thing that American women like more than pumpkin – Channing Tatum’s bum. It’s sort of shaped like a pumpkin, so I guess this makes sense. This was a fun recipe to make, and it may look intimidating because of the siwrly bits and roll-y part, but if I can do it – the woman who managed to give herself second degree burns with splattering soup, drop butter all over the floor, and flip her cutting board over on top of the butter in a matter of 3 minutes on Sunday night- then you can do it. Definitely make the Cinnamon Molasses Spread to go with the rolls because it provides a light sweetness (since there is no sweetener in the recipe), and more complex flavor. It always bugs me when we go to nice restaurants with well-composed plates with multiple components and my husband eats them all individually. I always softly scream (since we are in public) “That is NOT what the chef intended!! Honor his vision!!”For anyone with a tapioca sensitivity, you can sub the 2 T for arrowroot flour. These taste even better the second day once the flavors have melded, so try to save one for tomorrow. Pumpkin Roll with Cinnamon Molasses SpreadMakes 6-8 servings |Ready in 1 hour 10 minutesPumpkin Cake1 15 oz can organic pumpkin1 T palm shortening, room temperature1/3 cup + 2 T coconut flour2 T tapioca starch2 tsp cinnamon1 tsp ground ginger3/4 tsp ground mace1 tsp baking sodaFrosting½ cup palm shortening2 T orange juice1/2 tsp ground ginger1 vanilla bean, seeds only*  (For AIP: Omit the vanilla bean!)Cinnamon Molasses Spread1 T blackstrap molasses1 T coconut oil, melted1 T coconut butter, melted½ tsp cinnamon

  1. For Cake: Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Whisk together all dry ingredients in a bowl. Add pumpkin and palm shortening to a larger bowl and mix well.  Then stir in dry ingredients until evenly mixed.
  2. Place dough onto parchment and using your hands form a rectangle 10 inches long and 7 inches wide, about 1/8 inch thick. Bake for 18 minutes until cooked through. Remove from oven and let cool by placing in refrigerator for 30 minutes. This is an important step to ensure the success of rolling the cake.
  3. For Frosting: While cake is cooling, whip Frosting ingredients together using a hand mixer in a deep bowl (to prevent splattering) and set aside.
  4. For Spread:  In a separate small bowl, stir Cinnamon Molasses Spread ingredients together. Set aside.
  5. Assemble Roll: Once cake has cooled, spread frosting evenly over the entire surface using the back of a spoon. It will be a fairly thin layer.
  6. Starting at the short end closest to you, use the parchment paper to assist you in rolling the cake carefully until you reach the other side. Place seam side down. Note: If the cake cracks or breaks at any point, it should be easy to re-seal it with your fingers, since the cake is dense and moist.
  7. Slice into 6-8 pieces and serve with a dollop of Cinnamon Molasses Spread. Served best at room temperature or cold. Exceptionally tasty the next day once the flavors have had time to incorporate. Store covered in the refrigerator for 3-4 days.