Paleo Cinnamon Rolls (with Yeast)

I seem to tolerate small amounts of this yeast so I included it in this recipe. You could probably leave it out but your rolls won't likely rise as much.

Ingredients:

Dough:
1/4 cup full fat coconut milk, warmed
2 tsp yeast (I use this one)
2 tablespoons honey
1 3/4 cup ground almond flour
1/4 cup coconut flour
1/4 cup tigernut flour
pinch Himalayan salt
1/2 tsp baking soda
1/2 tsp apple cider vinegar
2 large eggs (room temperature)
1/4 cup coconut oil, melted
1 tsp vanilla (if desired)

Filling:
1/3 - 1/2 cup coconut sugar
1 tsp (or more!) cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg (optional)
1/4 cup crushed pecans (optional)
1/4 cup raisins (optional)

Glaze:

2 tbsp coconut manna
2 tbsp cacao butter
1 tsp honey
2 tbsp coconut milk

Directions:

1. Add warmed coconut milk, yeast, and honey together in a glass measuring cup and let sit 5 minutes or until mixture begins to foam.

2. In the bowl of a kitchen aid mixer, combine almond flour, coconut flour, tigernut flour, salt, and baking soda.

3. Add vinegar, eggs, coconut oil, vanilla, and yeast mixture and mix with a dough hook until combined. Stop and scrape down sides as needed. Let rest 5 minutes to allow coconut milk to absorb some of the stickiness. If dough is still too sticky, add 1 tbsp coconut flour and let rest 5 more minutes.

4. Transfer bowl to fridge for 30-40 minutes or until dough is stiff enough to roll out.

5. Roll dough into a large rectangle on parchment paper, sprinkle filling on top. Roll up into a log and slice into 1- 1/12 inch slices. Makes 10-12 pieces

6. Place into a greased 9x11 baking pan.

7. Bake at 350 degrees for 13-16 minutes or until done.

8. Warm glaze ingredients over low heat and stir until smooth. Allow to cool slightly to thicken and then pour glaze over cooled rolls. Serve immediately.

Mennonite Platz-Paleo Style

(AIP reintroduction eggs)
My school was having an event serving faspa and what's a faspa without platz?! So I adapted the platz (coffee cake with fruit) recipe:

Base:

• 1 1/4 cup cassava flour
• 1/4 cup arrowroot flour
• 1/4 cup coconut flour
• 2 tablespoons honey
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, softened
•  1 (room temperature) egg, beaten
• 2/3 cups coconut milk mixed with
• 1 tsp apple cider vinegar
• 1 tsp vanilla (optional)

Fruit layer: 

2 cups of your favourite fruit (rhubarb, berries, apples, peaches, etc.)

Streusel:

• 1 cup cassava flour
• 2 tbsp coconut flour
• 2 tbsp honey
• 1/2 cup coconut oil, softened

1. Grease and flour a 9x13 baking pan with 2" sides.
2. Combine flours, honey, baking soda, and salt into a medium bowl. 
3. Add the softened coconut oil.
4. Combine the milk and beaten egg and add it to the flour mixture. Make sure coconut milk and egg are room temperature because if they are too cold, the coconut oil will solidify.) Stir with a spatula until well combined. I do the final mixing with my hands. 
5. Press into the pan. Bake for 10  minutes to prevent a soggy crust.
6. Top with 2 cups of fruit or until the base is covered to make one layer of fruit, depending on what fruit you are using, about 2 cups of rhubarb were used in the original recipe. If using frozen fruit, allow to defrost in a strainer and drain the liquid as it defrosts)
7. For the streusel mixture, combine the ingredients. Make crumbs by squeezing the mixture in your hands and drop onto fruit.
8.  Bake in a preheated 350 degree oven for about 25 to 30 minutes and your crumbs begin to get a light brown. Do not over bake because the base gets dry. If you like your crumbs to be darker than this, then put on the broiler for a short while but keep a very close eye on the top.

Adapted from this recipe

AIP Tigernut Swirl Brownies

Ingredients:

1/2 cup coconut oil
1/3 cup organic honey
3 tbsp carob powder (or cocoa if you've reintroduced cocoa!)
1 tsp vanilla
1 cup tigernut flour
3 tbsp arrowroot starch
pinch of Himalayan sea salt
1/2 tsp baking soda
1/2 tsp apple cider vinegar
1 1/2 tbsp grass fed gelatin
2 tbsp room temperature water
4 tbsp hot water
2 tbsp tigernut butter (I've used Roots and my own homemade)

Directions:

1. Preheat oven to 350 degrees. Line an 8x8 inch metal baking dish with parchment paper. Glass does not always produce desired results.
2. Combine the coconut oil and honey and melt over low heat or in a glass measuring cup over a pan of boiling water.
3. Add carob and vanilla and stir until combined. Cool until warm. 
4. In a bowl mix the tigernut flour, arrowroot flour, salt, baking soda, and vinegar together. Add the cooled liquid ingredients into the dry ingredients bowl. Do not stir. 
5. Add the 2 tbsp of room temperature water to a measuring cup. Sprinkle the gelatin over top and allow to sit 2-3 minutes. Then add the hot water. Whisk vigorously until the gelatin egg is frothy. Pour into the brownie mixture immediately and stir to combine. 
6. Transfer the batter, it will be very thick, to the lined baking dish and use a spatula or spoon or parchment paper to smooth evenly. Take tigernut butter and drop in small blobs onto the brownie. Use a knife to swirl the tigernut butter into the brownie.
7.Bake at 350 degrees for 30 minutes or until toothpick comes out clean. 
8. Let cool completely and then cut into 12 squares.

AIP chocolate silk pie

I was able to successfully reintroduce cocoa quite early into my AIP journey. You could use carob or roasted carob powder in the this recipe if you can not have cocoa. This pie rivals the French Silk pie that I used to love before starting AIP. Enjoy!

Ingredients:

1/3 cup coconut sugar
1/4 cup coconut flour
1/4 cup organic cocoa powder (use carob for beginning AIP)
1/4 teaspoon Himalayan salt
1/4 cup tigernut butter (or use no added fat or sugar almond butter or sunflower seed butter, if you have reintroduced nuts or seeds successfully)
4 teaspoons room temperature coconut oil
1 tablespoon vanilla extract
1 tbsp gelatin
4 tbsp water

 For the filling:
1 can full fat coconut milk (I use AROY-D Coconut Milk 14 Oz Can)
1/2 cup pitted dates
1 ripe avocado
1/3 cup + 2 tbsp coconut sugar
3/4 cup + 1 1/2 tablespoons organic cocoa powder (use carob for beginning AIP)
2 tablespoons + 3/4 teaspoons coconut oil
2 1/4 teaspoons vanilla extract
1/2 teaspoon Himalayan salt

1 14 oz can, coconut milk (chilled overnight) for "whipped cream"

Directions:
Preheat the oven to 350 degrees F and grease a 9 inch pie plate with coconut oil to prevent it from sticking.

To make the crust: mix together the coconut sugar, coconut flour, cocoa powder and salt in a medium sized bowl. Add the tigernut butter and coconut oil but do not mix. Make the gelatin egg by adding 1 tbsp of gelatin to 4 tbsp of water and whisking together until frothy. Immediately add to the bowl and combine all ingredients together until fully combined. Pat into the pie plate and up the sides. I use a piece of plastic wrap to prevent sticking to my fingers. Bake for 12 minutes or until it's slightly
puffed. It won't be firm. Let crust cool completely, about 30-45 minutes, while you prepare the filling.

To make the filling: In the container of a Vitamix or other high speed blender, add all the filling ingredients, in the order listed, and blend for about 30-60 seconds or until totally smooth and no lumps of dates remain, scraping down the sides as needed. Pour the filling into the cooled crust and place the pie in the refrigerator for at least 2 hours or until the filling is firm.

Garnish with coconut whipped cream by scooping out only the solid part of the refrigerated coconut milk (I use the water for smoothies) and whipping until soft peaks form. Refrigerate pie for up to 2 days or freeze, very well wrapped, for up to 1 month.

(adapted from this recipe)