Breads · Desserts · Sweet

Sourdough Oat Cake

oatmeal cake 4

I love oats. I also love cake. Whats not to love about oat cake? Especially for a quick breaky with a steaming cup of coffee – I am in heaven. This recipe is so easy, and comes out beautifully rustic, with a chewy crust and gooey inside. Its dense, filling and absolutely delightful.

oatmeal cake 2

Oats are such an incredibly soothing food. Think of when you had chicken pox as a child, what did your mom do for you? My mom put me in an oat bath. Same fix goes for poison ivy or poison oak. Oat baths, lotions, etc. are all ways we calm inflammation on the outside of our bodies, and it works the same on the inside too! Who knew it could offer incredible flavor, as well as healing – what an incredibly capable little grain!

Oatmeal cake 3

There is more. Oats can be so much more! Lets look at their potential, specifically through the process of fermentation.

Fermenting, soaking, sprouting – I’m sure you’ve heard these terms before. Altering food with these and other nutrient boosting and preserving methods has to be one of the most intriguing tools Ive added to my kitchen. I apply it in so many areas! It began with Kombucha and Kefir. Then double fermenting my Kefir, then even making Kefir cheese and ice cream! Ive made my own sauerkraut, and lacto-fermented many vegetables from my garden. Ive adopted soaking, sprouting and dehydrating all my nuts and seeds, grains and legumes!


Whole foods found in nature possess a self preserving property called Phytic Acid. This compound behaves as a preservative to its source in its natural environment. Phytic Acid  is also the energy source which affords the plant its ability to sprout – two both very necessary and incredible aspects of this natural preservative. Here is an example of how it works in nature: Almonds, (which are high in Phytic Acid) when found in their native lands, and not grown on large farms, enjoy the rain/flood season right at their peak. The almonds then naturally undergo a soaking, and become sprouted. Its amazing, isn’t it! God has thought of everything.

Whats are the benefits of this?

While Phytic Acid can do us a favor in preserving and activating our foods, it comes with its downsides. The self defense mechecnism inhibits our bodies ability to digest and absorb the nutrients found in those nuts, seeds, legumes and grains. It hinders the bioavailability of those foods, resulting in malnutrition, malabsorption, and the diseases brought on by that.

I don’t know about you, but I don’t live in the rainforest where I can easily scavenge for nuts that have been naturally soaked and sprouted for me. So thats where this tool comes in handy. By soaking, sprouting and fermenting our foods, we not only remove the harmful enzyme inhibitor, Phytic Acid, but we multiply the benefits of the food that we activate! To list just a few,

  • It promotes beneficial bacteria
  • The fermented food will actually generate more vitamins and minerals
  • The nutrients there will be made bioavailable instead of inhibited/undigested
  • It Balances your PH levels
  • It eats away at the natural sugars, reducing the Glycemic Index
  • Its acts as an incredible cleanse for your body

I will be so happy if you all are still with me! I could talk hours and hours on fermenting/soaking/sprouting – we’ve only covered the very basics. However, I promised a recipe, and I will get to it – I think you’ll enjoy it so much more now that you understand the hows and whys this oatmeal cake is so awesome!

                                                                    The happenings.


It was bubbling for a good 10 minutes after opening the Jar. And I couldn’t stop giggling! My husband looked at my like I was crazy, but I see him smirk out of a little shared excitement when my experiments are successful.

At this point, you may just decide to cook up your oats like this for breakfast! Its what my boys have nearly every morning. I’ll add some fresh apples from the tree in our backyard, cinnamon, sea salt and peanut butter.. its perfection. And if you like oatmeal more often, keep a quarter of the oats in the jar, and use them as a starter for the next batch. They’ll ferment quicker and add a whole new dimension to the flavor.

To ferment the oats you’ll need:

  • 1 quart mason Jar
  • 2 Cups steel cut oats
  • Water
  • 1/2 tsp Sea salt

Place your oats in the quart mason Jar, and fill it to the top with warm water. Add the sea salt, (this helps break down the enzyme inhibitors quicker) give it a quick stir, put on the lid, and set it in a spot outside the reach of sunlight. To properly ferment, I let mine sit for a minimum of 3 days. Sometimes up to 7, it all depends on your taste, and preference.  Keep in mind you may have to burp your jar, slowly removing the lid to let the air pressure release so your jar doesn’t explode. Look for a lid thats puffing up in the center. Also keep in mind that you dont want oats exposed to the air. So keep a layer of water covering your oats. I find I sometimes need to stir the jar and add a little water through the fermentation process.

bubbly 2

So, so beautiful.

Once the oats are to your liking, its time to bake.

Pre-heat your oven to 350 degrees.

Throw into your blender:

Puree all of the above ingredients until you have a cohesive batter.

Thats it, pour the batter into the desired pan, (I used a 10×10) then place in your pre-heated oven for 45 minutes. Let it cool, and enjoy!!!

oatmeal cake 5

Desserts · Sweet

Country Crumble – Allergen Friendly

Apple Crumble Pie


My oldest turned five this month, I cannot believe it! We live on nearly 200 acres, and on some of those acres there are some impressive and ancient apple orchards. A few of these aged and beautiful trees are of the summer variety. We dont have to wait for fall to bake up a fresh apple pie, or crumble. So naturally for his birthday, my son requested apple crumble.

I do have to say, I am very pleased with how this recipe turned out, especially it being the first try, on a whim, and in a hurry with all the other hustle and bustle of birthday happenings. Just look how it glistens, begging to be eaten and of course accompanied by a cup of tea.


Apple Crumby


This recipe is dairy, gluten, sugar, egg and coconut free. Its got enough protein to count as a meal, so it’s basically breakfast. It has a Cassava flour crust – I’ll count that as a veggie! 😉 – a fruit filling (that gelatinizes with beef gelatin, replacing the pounds of sugar used in most recipes) and an oatmeal topping. I was worried about the crust not behaving like a traditional pie crust, boy was I pleasantly surprised to pull out the first piece and discover this! Perfectly flaky, and “buttery”, holding together the filling so beautifully! The beef gelatin not only offers a quality source of protein and amino acids, as well as binds together the filling to give you the customary mouth feel of grandmas pie. I also chose to sweeten this pie with Xylitol – I wanted to avoid the blood sugar spike and crash that accompanies sugar/honey sweetened treats and Xylitol does just that. It has zero impact on your blood sugar, making this a perfect treat for diabetics, those looking to reduce inflammation or loose those few extra pounds.


Apple pie back


So lets get onto the recipe.

Pre-heat your oven to 350 degrees.

For the filling you will need:

  1. 3 pounds of apples
  2. 1/2 cup Xylitol
  3. 20 grams or 2 scoops Vital Proteins Beef Gelatin
  4. 1 tsp Ceylon Cinnamon 
  5. 1/2 tsp Sea salt

Peal, core and slice your apples. Mix in everything else and allow it to sit while you prepare the dough.


For the crust you will need:

With a pastry blender, or fork, mix into crumbles your flour and shortening and salt. Once incorporated, slowly begin adding the water, and mix just until a dough forms. At this point, I pressed my dough into the pie pan to simplify my life. Cassava flour does not hold up as well to manipulation as regular wheat flour.


For the crumb topping you will need:

Mix together until uniform.


Assemble your crumble, and bake for approximately 45 minutes, or until bubbly and golden brown! Let cool for at least an hour before serving.





AIP Fudge Sauce

For when you just need a quick pick me up. A little extra zaz to add to your AIP shortcake cookies, a ganache for your cake or brownies, or a romantic fondue for your and your better half. This is an effortless, quick and affordable way to feel a little bit more human while complying with an AIP lifestyle.


AIP Fudge Sauce



In a saucepan, melt your palm shortening, honey, water, carob and salt. Once combined, whisk in your gelatin. You’re done! How easy was that?

2 tablespoons of Carob Powder has 42mg of Calcium, without containing oxalates, a compound that can reduce your ability to absorb the Calcium you do get. Like Cacao, Carob also provides you with antioxidants and fiber all without the caffeine! Its much sweeter than Cacao, not offering much bitterness – a great addition to any bakers kitchen!

If you have successfully reintroduced chocolate, I recommend that for this recipe. By using truly Raw Cacao, you will be adding a quality source of Magnesium to your diet, getting 40 mg in just one tablespoon of Cacao powder. 60% of Americans are depleted in this very important mineral and its one you’ll find your body needing more of on an AIP diet. Magnesium promotes sleep, relieves stress on your muscles, aids in regularity and can soothe painful PMS. That’s why us girls need our chocolate!

*If you do use Cacao, omit the water, and use a 1/2 cup serving of honey.


AIP Rhubarb Marmalade

Rhubarb Marmalade

Rhubarb is in season, and I have begun my rounds with Rhubarb Marmalade. Tart and smooth you’ll have every reason to whip up your favorite AIP bread to join in on the festivities!

One serving of Rhubarb provides you with nearly 50% of your daily recommended amount of Vitamin K. Vitamin K is essential for proper bone health, can aid in PMS, fights against cancer and reduce stress causing inflammation. Vitamin K can strengthen your immune system and promote healthy skin! Because Vitamin K is a fat soluble vitamin, be sure to accompany any Vitamin K rich food with a healthy fat to act as a carrier and assure proper absorption.
Rhubarb is also high in anti-oxidants and because of its high fiber content, is very effective at combating digestive discomfort.

I had a fresh batch of my All Purpose AIP bread come out of the oven, and couldn’t help but lather it up with some of the Marmalade still warm off the stovetop! You can find the recipe for the bread here.

Multi Marmalade

So lets get to it. You cant get much simpler than marmalade. I’m not sure why people buy it from the store. With all the added junk thats in it, you’re usually not even getting any real fruit!

  • 5 Stalks of Rhubarb
  • 1/2 cup Water
  • 2 tbsp Honey
  • 1 tsp Backstrap Molasses (optional)
  • 1 tsp Cinnamon (optional)
  • 1/4 tsp salt
  • 1 tbsp Beef Gelatin

My family doesn’t eat many sweets, so the 2 tbsp of honey was adequately sweet for us. You may find you’d like to add a touch more.

Dice your rhubarb. In a saucepan, add your rhubarb, water, honey, molasses, cinnamon and salt. Let it simmer with the lid on for about an hour. Your rhubarb will be done when you can take a whisk to it, and purée it on the stovetop. Once cooked, and puréed, stir in your gelatin, slowly. Once you’ve achieved a uniform texture, pour it into your jar and let it cool. Once the marmalade has cooled, the gelatin will act as your binder and solidify it into spreadable summertime!

Savory · Sweet

All Purpose AIP Flatbread


multi purpose bread


Batch cooking is essential to most following an AIP diet, and very worthwhile for all. Its also helpful when batch cooking, to create something versatile. Thats what inspired this recipe. I aimed for a simple bread that I could use for anything and everything. From hamburger buns, to flatbread, even a pizza base, this all purpose dough can perform it. Fresh out of the oven, it reminded me a lot of cornbread. Because of the tigernuts, the bread does come out more on the sweet side, but by simply omitting the blackstrap molassas, it definitely works as savory as well!

Its quick, easy, and you’ll find you probabably always have all the ingredients on hand. And did I mention, Its COCONUT FREE? I wanted to avoid coconut, and cassava as it seems those two ingredients are in everything AIP and broaden my use for tigernuts.

Tigernuts are not actually nuts, but tubers that grow in the soil under the grounds surface. Noted as the most nutritionally dense tuber in the world, they offer a plentiful source of amino acids, vitamins C and E, magnesium, potassium and are 33% fiber! Originating in Ancient Egypt, but also playing a vital role in Africa and Europe, these little bulbs have sustained generations for thousands of years.


Multi Marmalade


I recently made a batch of fresh Rhubarb Marmalade and tried it out on a slice of this bread. What a treat to enjoy while sipping a cup of chamomile tea outside in the evening! You can find the Marmalade recipe Here.



Pre- Heat your oven to 400 degrees. In a high speed blender or food processor, grind your tigernuts. Add all your dry ingredients to a large bowl and mix. Add your oil, vinegar and molasses and stir until combined. At this point it will look crumbly, dont be afraid to get your hands in and mix it well! Once uniform, begin adding the hot water about 1/4 cup at a time. When all the water is added, your dough is complete!

At this point, you may shape the dough for your particular use. Hamburger buns, biscuits, wraps, get creative! This particular time, I chose to spread it out onto a cookie sheet over some parchment paper. I used a spatula to pat down the dough to achieve a flat top. I also separated the dough from the sides of the pan slightly, so the edges would be straight.

Bake at 400 degrees for 15 minutes.

I would love to hear how else you choose to use this recipe in your kitchen. Don’t shy away from commenting!


Spiced Pumpkin Cake

It was my (almost) two year olds birthday, and I wanted to make home something special. I commend my husbands willingness to perform the duty of food critic when it came to this cake, he never once complained about having to take another bite. 😉

I dare say, his suggestions were helpful, this cake turned out absolutely flawless!

carrot cake



  • 1/2 cup Ghee or Coconut oil
  • 1/3 cup Honey
  • 1 tsp Vanilla
  • 1 tsp Himalayan Sea Salt
  • 8 Eggs
  • 15 oz can of Pumpkin
  • 2 tsp Baking Soda
  • 1 tbsp ACV
  • Cinnamon, nutmeg, cloves to taste
  • 1/2 cup Coconut Flour
  • 1 1/2 cup Almond Flour


Pre- heat your oven to 350. In a large bowl, beat the eggs. Add the salt and baking soda. Whisk well, then add the ACV and whisk again. Let that sit while you mix up the other ingredients. In a saucepan, melt oil and honey. Remove from the stove and stir in the vanilla, pumpkin and spices. Add the saucepan to the eggs, tempering to make sure you don’t scramble your eggs. Mix well, then add the flours. Pour the mixture evenly into cake pans, and bake for 45-50 minutes. Be sure to separate the cake from the sides of the pan with a knife when it comes out, allowing for excess moisture to escape. Rest for 15 minutes, then let cool on a wire rack.

In a mixing bowl, whether by hand or machine, beat soft goat cheese, ghee, vanilla, honey and salt in a bowl.

*If you can tolerate butter, use instead of Ghee for a more traditional cake and cream cheese frosting.


Cassava Brownies



Brownies. Chocolate. Gooey and delicious. Today we made something just for fun. While this recipe wasn’t intended to meet the requirements for a health dessert, it still packs a seriously healthy punch! With beef gelatin, (yes I’m obsessed) and raw cacao you are still adding benefits to your diet, while eating dessert.
Beef gelatin provides an abundant source of collagen, supporting the bodies ability to maintain healthy skin, hair, nails, bones and joints. Its also wonderful for soothing gut issues! Its what gives gluten free baking a beautiful spongy texture!
Raw Cacao powder is extremely nutrient dense, offering fiber, protein and fat all without carbohydrates. Its rich in magnesium, antioxidants and polyphenols – a micronutrient that can help prevent degenerative diseases!

Now that we know what we’re eating, lets get to it!

Pre-heat oven to 350. In a sauce pan, heat oil, honey, cacao powder, gelatin and salt. Stir. Once melted, mix your dehydrated coconut milk into the water and temper the liquids. Wisk in eggs. Add the baking soda and ACV. Once combined, stir in the cassava flour. I baked mine in a 9×7 glass Tupperware container for about 20 minutes. You may need to adjust your timing if its in a different size pan. The toothpick trick is tride and true!

This is a very basic brownie recipe. You can add anything to it, get creative! Vanilla or coffee extract, peppermint essential oil, cacao nibs, or even drizzle it with a little bit of warmed up coconut manna.


AIP Pastry


Rainy days are for making pastry, mostly so that your tea will have something to accompany it. Yes, that is how I’m justifying these. Flaky, buttery and AIP compliant! You wont feel like you’re missing out on anything.

For the frosting, I made coconut mana. You can find that process here.

Preheat oven to 425. Pulse cassava, honey, gelatin, salt and oil in a food processor, bledner or by hand. Add in the water until your dough forms.

Roll out onto a floured surface. You may have to work the dough a little bit, it is very forgiving. Cut desired shapes and place on a parchment paper lined baking sheet. Fill, and top. Seal the sides with your fingers. You can leave them like that, or use a fork to line the edges. Bake for about 15 minutes, or until golden brown!

Allow to cool for a few minutes, and then they’re frostable. Heat up a little coconut mana and drizzle it over the pastry.
These are SO yummy, and wont last long. But if you find yourself having to store them, place them in a container you can seal, and keep in the fridge.


Coconut Butter

coconut butter

Coconut butter. Could I ever say enough about this stuff? One incredible ingredient. Coconut is packed full of fiber, vitamins, calcium, magnesium and potassium. It offers amino acids and electrolytes, as well as plenty of the good fats -the perfect brain food! It aids in digestion and absorption of nutrients. It’s all the ‘anti’s’ as well: Anti-fugal, viral, bacterial and parasitical! I could go on and on.

You can buy coconut butter at the store, but its expensive (especially when you eat it by the tablespoon.) and so incredibly easy to make! All you need are coconut shreds and a blender/food processor.

Add your coconut to your blender and turn up to the highest setting. It only took a minute in my Vitamix to achieve a thick and creamy butter!  (It may take longer in a food processor or a different blender.)

Store in a glass container. No refrigeration necessary.

You can get fancy with this recipe and add cocoa, carob, vanilla, or essential oils like peppermint. Get creative!


Probiotic AIP Gummy Bears

Mixed berry gummy bears made with beef gelatin and kombucha? Is this a candy or a multivitamin? I jumped up and down the first time I made these for my boys. A treat I could give them that is not filled with inflammatory syrups, sugars and dyes!

guummy bears

Beef Gelatin – I add this supplement to everything! It gives these gummy bears the perfect consistency, you wont know you’re actually eating something very good for you. An incredible source of quality protein and amino acids. Wonderful for joint, skin, hair, nail, muscle and bone health! These are truly a gummy vitamin that packs a protein punch!

Kombucha – what cant it do? With live probiotics, it opens up those detoxification pathways, aids in digestion and supports overall immune health. Just be careful with this if you’ve got any kind of bacterial overgrowth, (SIBO, Candida etc.) You may want to sub out a quality, not from concentrate, pure juice instead.

I found bear molds on amazon that have no plastic fillers, chemical coating, and are BPA Free! Find them here.

In a saucepan on low heat, warm the juice, being careful to keep the temperature below 105 degrees as to not compromise the probiotics. Sprinkle on the gelatin one tbsp at a time. Whisk in thoroughly. Keep whisking on low for a few minutes until entirely incorporated. If you’re including a sweetener, add it at this time and dissolve it completely. Poor into molds and let set in the fridge for 4 hours before removing from the molds. I store mine in a mason jar in the fridge. And they’ve never lasted more than a few days, but I’m sure they would keep just fine for a week or two!