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 purĂ©e it on the stovetop. Once cooked, and purĂ©ed, 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!


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!


AIP Lemon Blueberry Scones

I am so proud of this recipe. And even more elated to be sharing it with you!

Being diagnosed with Auto Immune Diseases was not easy to swallow. In addition to that, my boys were both diagnosed with Celliac Disease. One of my sons also with the rare manifestation of Dermatitis Herpetiformis. I jumped into the dietary changes with enthusiasm and excitement thinking this could be what finally fixes us! I believe it will be, and my boys have seen incredible improvements! But I drastically understeimated the time I need to allow for healing to take place in my body. With all that is removed from my plate being AIP, I also have to follow a strict Low FODMAP diet as well as a Ketogenic diet. Eating is so difficult! It can be sad, frustrating, boring and all together monotonous. I have embraced this new lifestyle for myself, and hope for a day when I can again enjoy the little things, even if its just a tablespoon of almond butter!
With that said, let me introduce you to my most recent creation, AIP scones! I may not be able to have these (yet!) but baking compliant goodies for my two little gentlemen brings me so much joy. I Believe a little healing takes place during the precious moments their eyes light up when I serve them with one of these.

AIP Scones

These delightful, zesty, and decadent scones take you to a park in London sipping on a steaming cup of tea. Made with the perfect combination of Tigernut Flour and Cassava, you will not sacrifice texture, or flavor. I did grind my own tigernuts in my Vitamix for this recipe. I find the flavor is inhanced this way, and I prefer ingredients as fresh as possible!

The dough for these scones is COCONUT FREE. Yes, finally an AIP compliant product that is also coconut free! This has been my biggest challenge as I recently had an anaphylactic reaction to coconut. I did however decide to drizzle coconut mana (recipe here) on top for my boys. You could easily sub this out with tigernut butter, jam, or your favorite seed butter if you’ve been able to reintroduce them, but I wager these scones can stand alone.

Recipe: Yeilds 8 Scones

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