Tag Archives: Stage 2 Reintroduction

shortbread

Shortbread Cookies {AIP/Paleo}

I was incredibly fortunate to be sent some sample packets of Otto’s Natural Cassava Flour this past week, a flour that is and my daughter immediately wanted to try and make some cookies…  Also known as yuca, Cassava is a delicious root vegetable that becomes the perfect alternative for wheat when dried and ground and can be substituted 1:1 for Wheat Flours… I didn’t believe until I used it but it really provides a texture that matches Gluten Flours…

Our go to cookie recipe  is Beyond the Bite’s Sugar Cut Out Cookies, and we’ve made many variations including adding Enjoy Life’s Chocolate Chips (not AIP Compliant have been successfully reintroduced for my daughter… but not me … sniff)

So when she asked to make cookies, I knew the recipe I wanted to adapt, and so below I share this egg free, dairy free, grain free, nut free cookie recipe inspired by Gabriella’s original recipe (which you must totally try because they are simply delicious)

Tip… if your family want Chocolate Chip Cookies and there is somebody in the family who can’t eat chocolate, make up the dough, and divide it into separate batches, and just add chocolate to one of the batches 😉

Shortbread Cookies {AIP/Paleo}
Print Recipe
Nut Free, Grain Free, Egg Free, Dairy Free cookies!!! Compliant with AIP and using Otto's Natural Cassava Flour
Servings Prep Time
18 Cookies 20 Minutes
Cook Time
15 Minutes
Servings Prep Time
18 Cookies 20 Minutes
Cook Time
15 Minutes
Shortbread Cookies {AIP/Paleo}
Print Recipe
Nut Free, Grain Free, Egg Free, Dairy Free cookies!!! Compliant with AIP and using Otto's Natural Cassava Flour
Servings Prep Time
18 Cookies 20 Minutes
Cook Time
15 Minutes
Servings Prep Time
18 Cookies 20 Minutes
Cook Time
15 Minutes
Ingredients
Optional if you have reintroduced Chocolate!
Servings: Cookies
Instructions
  1. Preheat oven to 350 degrees.
  2. In a Food Processor pulse together all of the dry ingredients
  3. Add maple syrup, vanilla extract, and palm shortening, long enough for a ball of dough to form
  4. Using a cookie scoop, portion out the mixture and place them onto a parchment lined baking sheet.
  5. Put the sheet into the oven and allow to bake for 10-12 minutes, until golden brown on top.
  6. These cookies are very short and remind me of English Short Breads (hence the name ) and will crumble when moved immediately out of the oven. Let cool for 10 minutes on Baking Sheet before transferring to a cooling rack
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Grain Free Cupcakes {Paleo}

I believe every Mum should have a good cup cake recipe in their back pocket, growing up my sister and I would make cupcakes with our Mum and always would get to lick the batter off the spoon (before we were told to not consume raw eggs) so I believe making cup cakes with my daughter is a right of passage!

When we first learned of her food allergies, we weren’t able to turn to your typical Gluten Free Recipes because Potato Starch, Tapioca Flour, Rice Flour which are in your Gluten Free Flour substitutes she was allergic to, so I took some time to find some flour and a recipe to keep that right of passage alive!

Now this recipe does contain eggs however I list AIP Substitutes below

The featured picture shows cupcakes that my daughter recently decorated for a PTA event!

This recipe will also make Two 9″ x 13″ Sheet Cakes or Two 9″  Round Cakes

Grain Free Cup Cakes {Paleo}
Print Recipe
AIP Compliant Grain Free Cupcakes - using a combination of Plantain & Sweet Potato Flour these Cupcakes have a lightness and texture that provide a lovely cupcake treat
Servings Prep Time
16 Cupcakes 20 Minutes
Cook Time
15 Minutes
Servings Prep Time
16 Cupcakes 20 Minutes
Cook Time
15 Minutes
Grain Free Cup Cakes {Paleo}
Print Recipe
AIP Compliant Grain Free Cupcakes - using a combination of Plantain & Sweet Potato Flour these Cupcakes have a lightness and texture that provide a lovely cupcake treat
Servings Prep Time
16 Cupcakes 20 Minutes
Cook Time
15 Minutes
Servings Prep Time
16 Cupcakes 20 Minutes
Cook Time
15 Minutes
Ingredients
Choose One of these Options to replace 2 eggs
Vanilla Frosting
Servings: Cupcakes
Instructions
  1. Turn oven to 375°F / 190°C / Gas Mark 5 Line cupcake pan with paper liners; set aside
  2. Place all ingredients into a large mixing bowl and beat all the cake ingredients together until you have a smooth, soft batter.
  3. Divide batter evenly among liners, filling papers about 2/3 full.
  4. Bake on the center rack of the oven until tops spring back to touch, or a tooth pick when inserted comes out clean which will take about 15-20 minutes.
  5. Transfer to a wire rack to cool completely.
Frosting
  1. Sieve Powdered Sugar into Large Mixing Bowl
  2. Place Palm Shortening & Vanilla Extract into the large mixing bowl and beat all the frosting ingredients together until you have a smooth, soft frosting.
  3. Apply when cup cakes have cooled
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