Tag Archives: dessert

Mini Peach Cobblers (AIP/Paleo)

Mini Peach Cobblers (AIP/Paleo)

August in the south is peach season. If you go to the farmer’s market you will see stall after stall after stall all overflowing with ripe peaches. Peaches to me are just about as quintessential summer as watermelon. It is virtually impossible to get a fresh ripe peach at any other point in the year and I think that that is a good thing. We have come so far from eating seasonally that I think it has taken a little bit of joy out of our food culture. With bananas, avocado and asparagus available at the store a mile from your house all year long we don’t have many foods left that hold special seasonal value in our hearts. We don’t look forward to that one week in April where asparagus would actually be in season in our area, we don’t crave that first bite of apple in the fall, but peaches, in my experience, are basically inedible anytime outside of late summer, early fall.

So, to honor the special golden fruit I decided to come up with a yummy AIP version of a summer time favorite, peach cobbler. This recipe is husband approved and tastes absolutely delicious, plus it is automatically portion controlled to help keep us from over indulging in treats.

What is your favorite quintessential summer food?

Mini Peach Cobblers (AIP/Paleo)

Mini Peach Cobblers (AIP/Paleo):

(serves 4)


4 small peaches peeled and thinly sliced

½ cup of honey

½ cup of water

1/3 cup of cold coconut oil

¼ cup coconut flour

2 TBS tapioca flour

¼ cup coconut sugar

¼ tsp cinnamon

dash of sea salt

1/8 cup of cold water


Preheat oven to 350 degrees. In a small sauce pan combine your peaches, honey and water and bring to a simmer over medium heat. Simmer for about five minutes. In the meantime combine your cold coconut oil, coconut flour, tapioca flour, coconut sugar, cinnamon, sea salt and water in a small mixing bowl and stir until a well mixed crumbly dough forms. Split your peaches and their juice among four ramekins and sprinkle the dough on top. Bake for 10-15 minutes or until the juice is bubbling and the topping is starting to brown. Serve and enjoy!

Blueberry Cobbler (AIP/Paleo)

Blueberry Cobbler (AIP/Paleo)

Being from the mountains, blueberries are a big part of early summer. My dad grows blueberries in our back yard and there are tons of blueberry farms all around us. The great thing about this, is that locally grown seasonal blueberries are incredible, nothing like a lot of store bought blueberries. They are huge and juicy and have the perfect balance between sweetness and tartness.

At this time of year blueberries often find their way into just about every meal on our table. In a smoothie for breakfast, on salad for lunch, they can even be delicious paired with meat for dinner, but my favorite use for them is in cobbler.

There is just something about cobbler that gives me a sense of nostalgia for those southern summer days filed with time outside, work in the garden, and kids running through the sprinkler. It is one of the quintessential staples of summer for me. A staple, that until now, I had not enjoyed in many years. This year I decided that I wanted to give it a try and I was very pleased with this result. This cobbler is easy to make, simple, and delicious. I served it last week and my hubby liked it so much I found him sneaking the last bit out of the pan as a snack the next day.

Summer is the best and easiest time to eat local so if you are lucky enough to have some blueberries around you this summer I highly recommend that you sneak them into a cobbler and enjoy!

 Blueberry Cobbler (AIP/Paleo)

Blueberry Cobbler (AIP/Paleo)

Serves 6


3 ½ cups of fresh blueberries

1 TBS melted coconut oil plus more for greasing

1 tsp vanilla extract (optional)

½ lemon, juiced

2 TBS honey

1/2 cup of arrowroot flour

1/2 cup of coconut flour

1/2 cup of honey

4 TBS melted coconut oil

a pinch of salt

2 tsp baking soda

1 tsp cream of tartar

½ tsp cinnamon


Preheat oven to 300 degrees. Grease a 9×9 baking dish with coconut oil. In a small bowl combine your 1 TBS melted coconut oil, vanilla, 2 TBS honey, and your lemon juice. Cover the bottom of the pan with your blueberries and then pour the liquid over top, tossing to coat. In a medium bowl combine your arrowroot and coconut flour along with your honey, salt, coconut oil, baking soda and cream of tartar. Mix thoroughly. Spoon the batter over the blueberries leaving only a few holes for the blueberries to poke through. Sprinkle your cinnamon on top and bake for about 30 minutes or until the entire crust is golden brown. Serve alone or with some coconut milk ice cream and enjoy!

AIP Ice Cream…. A Special Announcement

Blueberry "Cheesecake" Ice Cream (AIP/Paleo)

I don’t know about where you live, but where I am summer has definitely arrived. With temperatures in the 90s today I am fully embracing summer life and everything that it entails. I’ve already gotten my first (accidental) sunburn of the season, my trip to the beach is booked, and I am looking forward to my first dip in the pool after this Memorial Day weekend. Summer is filled with lots of fun and often many occasions that cause us to want to celebrate and have fun.

When I first began my journey on AIP I thought that I had kissed the days of ice cream and frozen treats goodbye. I’ve never been one to have an overly aggressive sweet tooth, but the thought of never tasting that cold sweetness that pairs perfectly with summer was sad. Then, last year a couple of blogger friends of mine over at The Real Food Guide, came out with an amazing E-book called We Can All Scream For Ice Cream. It has 24 AIP friendly ice cream recipes that can be made with or without an ice cream maker (although I highly recommend this ice cream maker if you are in the market for one). They have all of your favorites from Mint “chocolate” chip to a banana split and every single recipe is delicious. I have referred back to it many times in the last year and I have never been disappointed.

Blueberry "Cheesecake" Ice Cream (AIP/Paleo)The Surprise….

The best part is that this book is very affordable at $10. However, I know that when you are pinching your pennies to save for that family beach vacation even $10 can seem like a lot so I have decided to offer another special incentive. Starting today (May 18th, 2015) the next 50 people who order the We Can All Scream for Ice Cream e-book from this site or any of my social media platform sites will also receive a FREE bonus recipe for my AIP friendly Blueberry “Cheesecake” Ice Cream. This is a brand new recipe that will not be available on the blog or anywhere else. The only way to get it is to order this e-book TODAY.

Summer can be an incredibly fun time of year there is no reason that you should spend it feeling deprived while you are also healing.

Click HERE to purchase the E-book & Get Your FREE Recipe

Cookie Dough Ice Cream (AIP/Paleo)

Cookie Dough Ice Cream (AIP/Paleo)

I spent three of my teenage years hard at work in an ice cream shop. Not just in the summer either, all year long. I scooped the ice cream, handled the birthday cakes, and loaded up the new inventory. It wasn’t long before I was nicknamed the ice cream girl by my small town and it wasn’t uncommon for me to be out and about and run into someone who would promptly squeal, “Hey look, it’s the ice cream girl!”

The ironic thing is that I actually do not have much of a sweet tooth. I suppose that is why I have been able to work in a chocolate store, an ice cream store and continue to bring you all yummy treat recipes without severely jeopardizing my own health. There are two exceptions to that generalization though, cinnamon rolls and cookie dough ice cream. I haven’t had a real cinnamon roll in years and I still find myself desperately craving them from time to time and I am really never tempted by ice cream… unless it contains cookie dough.

With warm weather quickly getting warmer here in the south I decided it was time to break out my ice cream maker and start experimenting with some yummy new AIP friendly flavors. This one hit the spot! The creamy coconut milk ice cream paired with frozen chunks of cookie dough was the perfect way to celebrate the arrival of warmer weather as we sat on our back porch following a delicious dinner of grass fed steak and veggies.

Also, if you find yourself in need of some more delicious AIP friendly frozen treat ideas I highly recommend this e-book. It came out last summer and I have been enjoying it ever since.

What is your favorite flavor of ice cream?

Cookie Dough Ice Cream (AIP/Paleo)


Cookie Dough Ice Cream (AIP/Paleo)

Cookie Dough Ice Cream InstagramCookie Dough Ingredients:

  • 2 cans of full fat coconut milk
  • 4 TBS maple syrup
  • ½ tsp vanilla extract (optional, Omit on Introductory AIP)


In a medium mixing bowl combine your coconut flour, coconut or palm shortening, maple syrup and salt. Then, sprinkle your gelatin on top and immediately follow with your water, mixing thoroughly. Add in your carob chips. Take the dough and place in the freezer for about 20 minutes or until it has firmed up slightly. Then, break it into small chunks or balls and place them back in the freezer to stay firm. Meanwhile, in a large bowl, combine your coconut milk, maple syrup and optional vanilla. If you are using an ice cream maker, pour the mixture into your ice cream maker and then add in the cookie dough chunks according to your machine’s instructions. If you do not have an ice cream maker, combine your cookie dough chunks with your ice cream mixture and place in the freezer, stirring every 30 minutes to break up any chunks until it reaches your desired consistency.

Mini Strawberry Shortcakes (AIP/Paleo)

 Mini Strawberry Shortcakes (AIP/Paleo)

“I love that after a day when nothing is sure, and when I say ‘nothing’ I mean nothing, you can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick. It’s such a comfort.” 

–Amy Adams as Julie Powell

This is one of my favorite cooking quotes because it encapsulates the exact way I feel about baking. Obviously, in my life, eggs and sugar and chocolate and milk are replaced by coconut, honey, and carob powder, but the sentiment is the same. When nothing is certain, when life is confusing or draining, I can walk into my kitchen and create something beautiful and satisfying and delicious, and honestly there is a little bit of magic in that.

When I first went paleo I legitimately went through a mourning period where I thought I would never be able to truly bake again. What I didn’t know was that, in the end, baking would come to mean more to me than it ever could have in my days of egg yolks, sugar and chocolate. Now, my treats symbolize true originality, they are a genuine outlet for creativity and they mean hope and happiness and magic for so many who fear that the joy of food has been lost in the battle for health and life.

I work hard to make my blog a comprehensive resource for those who have decided to follow the autoimmune protocol or paleo diets and that means demonstrating the proper place of treats in the diet as a whole. They are meant to be an occasional indulgence, enjoyed in moderation alongside nutrient dense foods. That being said, if you are like me and love to bake, then you know that sometimes creating a beautiful dessert is a healing salve for the soul and I believe that there is a real value there.

These little beauties make my heart sing because they are as delicate and beautiful as they are delicious and there isn’t a hint of deprivation or imitation to be found in their midst. They are a perfect treat for spring and summer and I hope that they bring joy to your kitchen and fun to the celebratory moments that await you in the warmer weather!

Mini Strawberry Shortcakes (AIP/Paleo)

Mini Strawberry Shortcakes (AIP/Paleo)

(Makes 10-12 mini shortcakes)


Mini Strawberry Shortcakes (AIP/Paleo)Crust:

1/2 Cup of Coconut Flour

2 TBS. Arrowroot Flour

2/3 Cup of Melted Coconut Oil

2 TBS Honey

1/2 tsp Vanilla Extract (optional)

4 TBS Water


½ cup of palm shortening, slightly softened.

2 TBS coconut butter, melted

2 TBS coconut cream

2 TBS Maple syrup

1 tsp lemon zest

Top with Fresh Strawberries



To make the crust, preheat oven to 325 degrees. Then, in a medium bowl, combine your coconut flour and arrowroot flour. Add in your honey, melted coconut oil and vanilla extract (optional) and combine. Next, add in your water and stir until the batter begins to thicken. Take a mini muffin tin and grease with coconut oil. Take small chunks of the dough and form them into balls, place the balls into the muffin cups and press to form a cup with an indentation in the middle. Bake for 10-12 minutes or until the edges are lighting browned. Cool them completely before removing from the tin (I put the whole tray in the refrigerator for about an hour). To remove the crusts from the tin, turn the muffin tray upside down and tap on the bottom of the cups with a spoon or a knife and they will fall out. Once the shortcakes are ready, create your cream by combining all of your ingredients and mixing with a standing or electric mixer until stiff peaks form. If you need the cream to thicken slightly place it in the refrigerator for a few minutes. Fill the indentation in the cooled shortbread cups with your cream, top with strawberries and enjoy. Store in the refrigerator.



Carrot Cake Cupcakes with Creamy Maple Frosting (AIP/Paleo)

Carrot cake Cupcakes with Creamy Maple Frosting (AIP/Paleo)

February has finally past and the first little hint of spring is in the air. The hope of warmer weather, flowers, and Easter got me thinking about some of my favorite spring recipes, not the least of which is carrot cake. I actually always loved carrot cake, even as a child, because I preferred the cream cheese icing to the disgustingly sweet buttercream found on every other find of cake. So, I decided to try to figure out a way to make an AIP friendly carrot cake.

You know that my goal on this blog is to make recipes that are easy to make and comprised of nourishing but easy to source ingredients. There are some delicious looking cake recipes out there, but up until this point I hadn’t been able to come up with one that was simple enough for my taste. I went back over my past recipes and decided to try something similar to the cranberry orange muffins I made around Christmas. They are made with avocado instead of egg and worked quite well.

I was honestly shocked at how well these turned out, icing included. They came out perfectly on the first go round and then to really put them to the test I served them to a group of 7 non paleo, non AIP eaters to see what they thought and they all enjoyed them! Taking the first bite was like biting into a little piece of heaven for me, I don’t remember the last time I got to enjoy a fully frosted, beautiful cupcake. I absolutely love cupcakes they are my favorite thing to bake, so being able to make this recipe come to life really filled me with a lot of joy and I hope that it will bring joy to you too.

So, if you want a special treat this spring ask the Easter bunny to leave the eggs and hide some avocados instead.


Carrot Cake Cupcakes with Creamy Maple Frosting (AIP/Paleo)

Carrot cake Cupcakes with Creamy Maple Frosting (AIP/Paleo)Cake Ingredients:

1/3 cup of mashed ripe avocado

½ cup of maple syrup

½ cup of coconut oil

1 cup of pineapple juice

1 cup of coconut flour

1 tsp baking soda

½ tsp cream of tartar

½ tsp sea salt

1 tsp ginger

1 TBS cinnamon

1 ½ cups of finely shredded carrots

¼ cup of raisins


Frosting Ingredients:

1 cup palm shortening, softened

¼ cup of coconut butter

¼ cup of coconut cream

¼ cup of maple syrup

1 tsp of grass fed gelatin

shredded unsweetened coconut to decorate


Preheat oven to 350 degrees. In a blender or food processor combine your avocado, maple syrup, coconut oil and pineapple juice and blend until combines. In a large bowl mix together your coconut flour, baking soda, cream of tartar, spices, salt, carrots and raisins. Mix your wet ingredients into your dry ingredients and stir until a thick dough forms. Line your muffin tin with paper or silicone liners and fill each cup about ¾ of the way full, pressing the dough firmly into the cup. (NOTE* You really really have to pack the dough in there firmly or else they will be crumbly) Bake 25-35 minutes or until a toothpick comes out clean. Allow them to cool completely before frosting. To make your frosting, combine all of your ingredients with a standing mixer or hand mixer until a stiff frosting has formed. Then pipe your frosting onto your cupcakes and decorate with shredded coconut. If you want the frosting to be slightly stiffer just put it in the refrigerator for a few minutes. Store cupcakes in the refrigerator.





Paleo Raspberry Carob Truffles (AIP)

Recently, I was asked by Lauren over at Empowered Sustenance to write a guest post on her site. I have loved her site for a long time. In fact, she was one of the first people I ever read about who was also trying to manage ulcerative colitis naturally. I am so honored to have had the opportunity to share this recipe on her blog, so I hope you all will click through and show her some love! 

Paleo Raspberry Carob Truffles

Raspberry Carob Truffles (AIP/Paleo)

My very first job, outside of babysitting and pet sitting, was in a chocolate store. That seems a little funny to me now since I haven’t had more than a few bites of chocolate in over a year, but I was a sophomore in high school and I couldn’t think of a job more fun. It was a little local chocolate shop with all sorts of handmade confections.  The shelves were lined with everything from eggnog truffles in the winter to chocolate covered fruit in the summer. My job was to handle the customers, decorate the store and decorate the chocolate. In return, I got paid a little over five dollars an hour and was allowed to have a piece of chocolate or two per shift. Not a bad deal for a 16 year old in a small town.

While I’ve never had an overwhelmingly strong sweet tooth I absolutely love the intricacy of baking and making desserts. Don’t get me wrong, I love cooking every day meals too, but there is just something so artistic and beautiful about creating that perfect treat. That treat that makes you feel like you are spoiling yourself; experiencing something luxurious. 

However, if you are on any sort of a restricted diet for an extended period of time it can be easy to lose that sense of fun and excitement that comes with enjoying a special treat.  I have been following the autoimmune protocol for over a year now and while I have seen amazing improvements in my ulcerative colitis symptoms it can sometimes feel like I am only eating to heal rather than to enjoy the experience of food.  This feeling can become especially pronounced around holidays, when everyone else is indulging in sweets, eating out at restaurants, or drinking fancy cocktails.

With Valentine’s Day around the corner, I wanted to create a recipe that was both luxurious and safe for those of us seeking to enjoy the holiday without sacrificing any of our hard work. The result was even more fabulous than I could have imagined!

Raspberry Carob Truffles (AIP/Paleo)When I thought up the idea for this recipe I was somewhat skeptical of my ability to make it work, it has been a long time since those days in the chocolate shop, but I wanted to try. How could a truffle, free of chocolate, dairy, refined sugar, and nuts turn into something truly luxurious and indulgent? I set to work with excitement and reserve only to have these little beauties turn out perfectly on the first try! I took a bite of the first one and audibly squealed with delight! I gave one to my husband later and the next words out of his mouth were “are there more of these?!” 

If you are in the process of healing through diet and lifestyle changes, you have made a really difficult but rewarding commitment. True healing is not found in constantly “paleo-izing” treats or solely eliminating certain foods. Elimination must be paired with the addition of nourishing, nutrient dense foods like bone broth, leafy greens and grass-fed meat. However, I strongly believe that long term healing is also found in feeling satisfied as well as nourished. So, this Valentine’s Day don’t eye those cheesy heart shaped boxes of chocolates with looks of longing and depravation, whip up a batch of these lovely truffles and indulge in the fact that healing never tasted so good!

For The Recipe Click HERE