AIP Creamy Coconut Yogurt (Instant Pot)

AIP Creamy Coconut Yogurt (Instant Pot)

2 33.8 ounce contatiner full-fat coconut cream (without gums/thickeners)

1 25.36 ounce container full-fat coconut milk (without gums/thickeners)

2 tablespoons maple syrup

1/4 cup tapioca flour

1 5 ounce container coconut yogurt with active cultures

1. Add coconut cream and milk to inner pot of Instant Pot reserving 1 1/2 cups to set aside for later. Stir in the maple syrup. Turn Instant Pot to "Sautee". Stir occasionally as it heats up.

2. As the liquid heats, add the 1/4 cup tapioca flour to the 1 1/2 cup of reserved liquid. Using a hand blender, thoroughly combine until all the flour is completely incorporated. Set aside.

3. When the temperature of the liquid in the Instant Pot reaches between 180-200 degrees, remove the inner pot and place on a cooling rack. (If in a hurry, carefully place the inner pot in a cold water ice bath in the sink.)

4. Add the reserved flour mixture to the inner pot. Thoroughly combine using the hand blender.

5. Allow mixture to cool to at least 110 degrees (be sure to allow to reach 110 so that the live cultures will not be killed when added). 

6. Remove 1 1/2 cups of the liquid, add the container of coconut yogurt to the 1 1/2 cups and stir thoroughly (do not use hand blender to avoid killing the cultures). Thoroughly combine.

7. Add the yogurt mixture back to the inner pot and thoroughly combine.

8. Return the inner pot to the Instant Pot. Place the lid on the pot and lock it, adjust to sealing. Press the "Yogurt" function and adjust the time to 9 hours.  (Yogurt can be cooked from 8-10 hours.) When complete, the display will read "Yogt."

9. Transfer the yogurt to the desired storage containers. Place in the refrigerator for at least 6 hours to allow to thicken.

AIP BBQ Rub

AIP BBQ RUB 

 

2 tbsp smoked sea sat

1 tbsp ganthoda powder

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1 tsp turmeric

2 tbsp onion powder

4 tbsp garlic powder

1 tbsp dried oregano

1 tbsp dried thyme

1 tsp horseradish powder

4 tbsp coconut sugar

 AIP STUDENT'S RAGOUT

Ingredients

6 slices uncured bacon, cut in half

1 - 1 1/2 lbs. round steak or sirloin steak, cut into individual servings

1 medium onion, thinly sliced

2 medium white sweet potatoes, thinly sliced

Salt and ganthoda powder to taste

Instructions

Line bottom of cast iron skillet with uncooked bacon. Layer with steak, onions then potatoes. Season with salt and ganthoda powder. Cover and simmer between 45-60 minutes over low heat.

 PANDEBONO

(AIP Reintroduction Phase)

This recipe calls for feta cheese which is made with sheep's milk. Casein protein in the sheep's milk is often tolerated in people who don't tolerate cow's milk. This is the case for me.

Ingredients

2/3 cup cassava flour
1/4 cup coconut flour
7 oz feta cheese
1 gelatin egg (recipe below)

Instructions

1. Preheat oven to 400 degrees F.
2. In food processor, place the flours and cheese. Process until well combined (you may need to use a spatula to scrape off the sides of the processor). Add the gelatin egg slowly while food processor is running.
3. Divide the mixture into 12 equal size portions and then shape them into balls.
4. Place on a baking sheet lined with parchment paper and bake for between 15-20 minutes until golden on top.
5. Serve warm.

Gelatin Egg 

1 tablespoon grass-fed gelatin
1 tablespoon lukewarm water
2 tablespoon hot water

1. Mix gelatin and 1 tablespoon of warm water together until the gelatin is wet.
2. Pour 2 tablespoons of hot water over the mixture and whisk with a hand blender. You will see the gelatin start to dissolve and it will look like a thick, fluffy liquid. 
3. Add immediately to the batter.

WASABI AVOCADO SAUCE (AIP)

1 avocado (peeled, pitted, and chopped) 

1 tablespoon fresh lime juice

2 tablespoons coconut aminos

1 teaspoon wasabi powder (or to taste)

1 teaspoon toasted sesame seed oil (if not tolerated, use olive oil)

2 tablespoon cilantro leaves

1/2 teaspoon salt

Up to 1/4 cup water to attain desired consistency

Mix the first 7 ingredients in a small food processor. Gradually add water using only enough to reach the desired consistency.

JAPANESE CABBAGE PANCAKES (AIP)

Ingredients

2 tablespoons grass-fed gelatin

2 tablespoons lukewarm water

4 tablespoons hot water

2 tablespoons coconut aminos

1 tablespoon toasted sesame oil (if not tolerated, use olive oil)

1 1/2 teaspoons coconut vinegar

1/2 teaspoon fish sauce

1/4 teaspoon salt

1/2 cup cassava flour

1 tablespoon coconut flour

3 tablespoon water

4-5 cups shredded cabbage

1 medium onion, thinly sliced

2 tablespoons coconut oil

-diced green onions

-crumbled bacon

-wasabi avocado sauce

Instruction

1. Prepare gelatin eggs by mixing the gelatin and 2 tablespoons of warm water together until the gelatin is wet. 

2. Pour 4 tablespoons hot water over the mixture and whisk vigorously by hand or with a hand blender. 

3. Let the gelatin "egg" sit for 2-3 minutes.

4. In a large bowl, combine the "eggs," aminos, oil, vinegar and fish sauce and whisk until smooth.

5. Combine the salt, cassava flour, and coconut flour then add to the liquid mixture and whisk again to combine.

6. Add the water a tablespoon at a time, whisking after each tablespoon. Use only enough water to thin batter but not watery and runny.

7. Add the shredded cabbage and onion to the batter and toss to combine and coat everything.

8. Heat 1/2 tablespoon oil in a non-stick or cast iron skillet over medium heat. Once hot, add about 3/4 cup of the cabbage mixture. Press it down with a spatula to form a circle about 1/2 inch thick. Place a cover on the skillet for 3-5 minutes to help soften the cabbage. 

9. Flip the pancakes and cook another 3-5 minutes without the lid. If needed to get the first side golden brown, flip over one more time to crisp it up.

AIP GERMAN CHOCOLATE CAKE WITH COCONUT BUTTER FROSTING

3 cups sifted Otto's Naturals Cassava flour

1 cups coconut sugar

1 teaspoon salt

2 teaspoons baking soda

1/2 cup unsweetened shredded coconut

3/4 cup unsweetened carob powder (or cacao if tolerated)

2 teaspoon vanilla bean powder

3/4 cup olive oil

2 tablespoon vinegar

2 cup cold water

1. Preheat oven to 350 degrees Fahrenheit.

2. Combine flour, sugar, salt, baking soda, coconut, carob and vanilla bean powders together into a large bowl. Mix.

3. Make two wells. Pour olive oil into one well and vinegar into the second.

4. Pour cold water over all and stir well with a fork.

5. Pour into a 9x14 baking pan or two 8" round pans. (No need to grease the pan.)

6. Bake for 30 minutes for round pans or 40 minutes for rectangular pan or until a knife inserted comes out clean.

7. Allow to cool completely and frost with chocolate coconut butter frosting.

CHOCOLATE COCONUT BUTTER FROSTING

1/2 cup coconut butter

1/2 cup coconut oil, solid, not melted

1 tablespoon carob powder (or cacao if tolerated)

1 teaspoon vanilla bean powder

2 tablespoons orange zest

2 tablespoons shredded coconut

2 teaspoons orange juice

2 or 3 tablespoons maple syrup

Combine all ingredients in a food processor and process until smooth.