apple cinnamon energy balls (AIP, paleo, gf, df, nf, ef)

I was making a batch of protein balls for my husband to take to work and thought I’d have an experiment with some that don’t have nuts or protein powder (so really not protein balls at all!).  I think my tummy needs a little rest from nuts-every-day at the moment, so that was my motivation.  So here are my apple cinnamon energy balls – they taste quite light and fresh.

• 200g fresh dates
• 1&1/4 cups toasted shredded coconut (plus a little extra for decoration at the end)
• 1 large granny smith apple, finely grated
• 1 Tbsp coconut oil
• 1 tsp cinnamon
• 1/2 tsp nutmeg

1. Pit the dates and process in food processor/blender until finely chopped.
2. Add rest of ingredients and process until mixed – can pulse if you like a chunkier texture. You may need to add a little more coconut if the mixture is too wet.
3. Roll into balls and sprinkle with extra shredded coconut if you wish.
4. Refrigerate or freeze.

Makes 10-12.  I keep mine in the freezer.

lemon coconut passionfruit tarts (AIP)

When you’re following the auto-immune protocol (AIP) there isn’t much you can eat in the way of ‘treats’.  It is an elimination diet, and to be honest I guess the idea is that you also eliminate the ‘need’ for sugar and treats etc.  But being the sweet tooth that I am, I was excited to come across this recipe for lemon blueberry cupcakes that I could actually eat!

You do need a high speed blender/food processor or thermomix for this recipe.  I found it completely fascinating watching the desiccated coconut turn into a batter (coconut ‘butter’ I guess).

Without further ado, here is the recipe, and you can even check out my instructional video #2.  If you missed the first one, here it is.

• 3 cups unsweetened desiccated or shredded coconut
• Zest of one lemon
• flesh of the lemon used for the zest.
• ½ cup maple syrup/coconut palm syrup (maple is AIP, not sure about coconut palm but is has a very low GI)
• ½ tsp. sea salt
• ½ tsp. baking soda
• 1 passionfruit (or 1/2 cup berries to top)

1. Preheat oven to 180C/160C(fan forced)/350F.  Line 8 muffin cups with liners. Or use mini muffins (makes about 20)…
2. Place the unsweetened coconut in a blender/food processor.
3. Blend on high until the coconut starts to turn into a paste (about 1-2mins), scrape down sides and blend again until it is like a batter – not too thick.
4. Add the zest, lemon, maple syrup and sea salt.  Process until it comes together.
5. Add the baking soda, and process just until incorporated.
6. Divide batter into  muffin cups.  Sprinkle with passionfruit pulp or berries.
7. Bake for 25-27 minutes (larger ones, or 15-20mins for minis).  You want them to be a little toasty but not burnt.
8. Chill in the fridge before taking them out of the pan.
9. Best served chilled for the best consistency.

coconut kefir yoghurt from scratch

I have just returned home a few days ago from a fantastic family holiday in Japan.  I have been saying for months now that when I get back from Japan, I’ll do the AIP (auto immune protocol) elimination diet ‘properly’.  Well now the time has come so I spent the afternoon yesterday gearing up for my start today.  This is one of my ‘concoctions’: coconut kefir yoghurt.  It’s super easy and tastes good given there is no sugar or fruit added.  I’ve made it before but now I have my high speed blender the consistency is MUCH better.  Also this time I added coconut milk instead of coconut water and it’s made it much creamier.  I added mine to my morning smoothie this morning and it tasted delicious.

Here is the recipe!

* This recipe makes about 1/2 litre (my jar is 650ml).

• flesh of 3 young coconuts
• 1/2 cup coconut milk
• kefir starter (click here for the one I used – you can buy them in Australia)

1. Chop the top off the coconut with the butt of your knife (this is the hardest part of the whole recipe) and pour out the coconut water (use this to make coconut water kefir – recipe coming soon- or just drink/add to smoothie, don’t waste it!).
2. Scrap out the flesh and put it into a blender.
3. Add about 1/2 cup coconut milk – you can add more or less depending on how think you want it.
4. Add your yoghurt starter.
5. Blend until smooth.
6. Pour into glass jar and cover.
7. Leave on the bench over night, or for about 12 hours then refridgerate.

* you can use 2-3 Tbsp from the first batch to mix in with the next batch as your ‘starter’ – they say you should do this within 3 days for the best results.

heaven on a plate (mango & nectarine coconut crumble pie)

This dessert is a total winner! We had some fabulous friends over for dinner last night – I had had a request for pulled pork tacos so that was the main course. Sadly no left overs for today. As for dessert I was on a quest to come up with a delicious healthy dessert that was as close to paleo and AIP as possible but not look and taste like  weirdo diet food. I don’t even really know what to call it- one friend said ‘heaven on a plate’ and another ‘crumble-pie’, so here it is. I think I am officially in love with coconut!

Here is the recipe…

power balls