Well, I’ve done it! I have officially been on the Autoimmune Protocol for almost three weeks. I’m just starting to feel the benefits – I have more energy and ability to do things, even though I’m still tired, and one of the biggest pluses is that I can read harder things and for longer amounts of time! When college algebra starts clicking in my brain, then we’ll really know it’s working, hey?
I probably consume too much fruit, but I’m trying to survive mentally as well as physically, so whatever. One of the hardest things, though, has been no chocolate. I mean, it’s kind of essential to my well-being! I’ve found a few ideas that use carob instead of cacao, and I think I’m starting to get the hang of making things more chocolate-y.
Or my taste buds are forgetting what real chocolate tastes like.
Isn’t it funny how that happens? When you can’t have things, you forget what the real versions of those foods taste like, and it gets easier to eat the fake stuff. Eventually, you stop craving the foods you can’t have. Most of the time.
Those fries smelled really good the other day, though.
I’ll probably never get over fried food. (Southern girl alert!)
These oreo copy-cats were inspired by Minimalist Baker’s raw, vegan oreos. When I made that recipe, I was thinking ahead to AIP. I played with the recipe in my head, and decided that I could make an AIP version without too much trouble!
The first go was amazing! It turned out a little too coconut oily for my taste, though.
Well, in between my first two batches of these, I made some really amazing carob chips based off of a recipe that used palm shortening instead of coconut oil. It was amazing, and something that I hadn’t thought of before! Palm shortening usually makes me think of that cheap ‘buttercream’ on storebought cakes that is just soooo disgusting.
But this worked!
In this recipe, the amount of fat you use is up to you. Less fat makes significantly less, and tends to crumble, but the flavor is a lot richer. I would make an amount somewhere in the middle.
Place all ingredients except coconut butter in blender/food processor and process until completely combined.
Line a baking sheet with parchment paper and spread cookie dough approximately 1/4 inch thick. Cut with doughnut hole cutter. Let chill until hardened. (This is a good time to make coconut butter if you make your own.)
Pry each piece up. Spread with about 1/2 t. coconut butter and place second cookie on top. Repeat until all cookies are filled. Let dough warm up and re-use.
Enjoy with a cup of Sipping Streams Tea Company's Northern Serenity.
I grew up eating my Mom's amazing gourmet cooking. And then something happened. Almost two years ago, I became very sick. After lots of testing, the types of food I could eat became very, very limited. My mission now is to try to make good, affordable, easy, allergy-friendly food! All of my recipes, therefore, will be gluten free, dairy free, bean free, egg free, and cane sugar free. Most of my recipes will be paleo, Whole30, and/or keto friendly.
I am not (yet!) a certified nutritionist of any sort. Anything I say about health or nutrition is simply from my own research, and I would advise you to research before taking any of my advice.