Sweet

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.

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Sweet

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!

Sweet

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!