Paleo Apple Crisp [almost-AIP]

http://thecuriouscoconut.com/blog/autoimmune-paleo-apple-crisp
Paleo Apple Crisp

This turned out really good. I used 1.5 lbs of green apples. I did not have the brand of coconut butter she specifies, but I did have Lets do organic Creamed Coconut which is coconut butter-like. The recipe worked well in my 2 qt casserole dish. I wanted to eat all the leftovers but I was sooo full I couldn't believe it. I think the coconut in it makes it more filling.

Update: I found out sucanat is not strict AIP legal. So the topping would be less crunchy with maple syrup sweetener I believe, but maybe the recipe is still worth another try.

Banana Bread: Against All Grain

http://allfueledup.blogspot.com/2013/08/against-all-grains-banana-bread.html
This is from the Against All Grain cookbook.

In the above link it says in the comments how the bread can appear when undercooked. I think mine was undercooked, and it was quite wet, even though the toothpick came out dry. The middle looked a little under, but I trusted the toothpick. Next time, don't trust the toothpick! Let it go at least 50 minutes. Also, I may have put in a little less coconut flour than called for, and I know that can make a difference. Also I mixed it by hand, and so next time I will use a hand beater.

I think this recipe will turn out better next time. I subbed 1 T brown rice syrup for the 3 T honey and it was plenty sweet. It probably did not need any sweetener.

Rice and Coconut Pancakes

https://web.archive.org/web/20140718235935/http://www.bobsredmill.com/recipes.php?recipe=1196
Rice and Coconut Pancakes

This was good. The recipe makes enough that it does not need to be doubled, at least for our family of four. These are lighter than the banana oat ones I have made a lot. David says he likes this recipe a bit more. I think this will be my new go-to pancake recipe for a while.

4/22/2015 note: I made this with soy milk (soured with 1 T lemon juice), brown rice flour, and added blueberries. David didn't like the flavor as much. I think that is most likely due to the brown rice flour, since it is a strong flavor, but the soy milk I used also had a strong soy flavor so I'm not totally sure.

BUTTERMILK PANCAKES WITH COCONUT FLOUR

• 2 Tbsp Oil
• 1-1/2 cups Buttermilk
• 2 Eggs
• 1 Tbsp Sugar
• 1 Tbsp Baking Powder
• 2 Tbsp Potato Starch
• 1/3 cup Organic Coconut Flour
• 1 cup White Rice Flour

Directions

Mix together dry ingredients in a medium bowl. Add oil, eggs and buttermilk, blending with a whip until just blended. Texture will be a little thicker than regular pancake batter, but cooks up fluffy. Pour batter onto medium hot griddle sprayed with cooking spray. Cook until underside is nicely brown, flip and brown other side. Makes 8 pancakes. 

Paleo Bread

http://www.elanaspantry.com/paleo-bread/

This is excellent. I baked it 40 minutes in a glass 8x4 inch pan.  I like this better than the coconut bread, it is lighter. Or maybe I just wanted something new and like them equally. Not exactly sure on this one.

Coconut Bread

http://nourishedkitchen.com/coconut-flour-bread/
Coconut Flour Bread

So I'm not sure how noticeable it is or not, but I'm doing a grain-free regime now, coupled with a goal to eat 50 effective grams of carbohydrate (or less) per day for 30 days (and possibly longer depending on how it makes me feel). Today is day 4. I had one miserable week of my life several years ago where I ate only 20 effective carbs per day, and that is definitely too low and not sustainable at all (which it wasn't meant to be anyway). I'm also following a Paleo/Gary Taubes style thinking bent, where fat is fine, and important for satiety.

Hence my desire to make this bread.

David has not tried this. He is out of town. But I like it. It is not something I would eat more than one slice per day. It is mostly a way to eat nut butters, or have something to spread cheese on. It is also helpful for getting some calories in a low-carb way when I don't want meat. I tend not to be a big meat eater, and so I'm only eating one meaty meal a day on my grain-free kick. I'm having vegetables and avocado daily and am  having eggs for a meal or snack. So this bread is a nice addition. We'll see how it goes.

This bread has the consistency of cornbread. You can taste the coconut for sure. At times it seems like you might be chewing shredded coconut (which you basically are, except it is dried powdered coconut). The coconut flavor is mild though, and you definitely need to drink water with it.

Mine turned out a little denser than the picture in the original recipe, that may be because I used butter and coconut oil instead of ghee. I don't have any ghee. I also used raw unheated coconut flour that is high in fiber. There are more processed coconut flours out there that may have less fiber and perform different in baking. I don't have any experience with them, and this is the first thing I have ever made with coconut flour.