The Best, Flakiest, Grain Free, Totally AIP Pie Crust

Boy that feels weird to say, and to be honest I don’t know that I will ever truly give up on my quest for the perfect AIP Pie Crust. As someone who used to do a lot of baking commissions, a puffed and flaky all-butter pie crust was the pinnacle of pie prowess. A flaky all butter pie crust is three things, all purpose flour, butter and a little bit of water, making it gluten free/grain free and dairy free was no short leap. Paleo folks got the good end of the stick here, almond flour pie crusts are pretty legit, but more and more nutrition conscious folks are trying to eliminate oxidized PUFA’s from their diet, which means nuts have to be raw and whole, and most require eggs as a binder.

Lemongrass Chicken Satay (AIP/Paleo)

Any light meat will pair nicely with this lemongrass “soy” marinade. While it could be made with traditional soy sauce or tamari, AIP and Paleo folks will likely already have coconut aminos on hand. I tolerate soy sauce in limited quantities, but have become accustomed to keeping coconut aminos on hand. I generally keep all the ingredients in this recipe on hand at most times, so this meal is convenient any day of the week with its quick marinade.

Side Dishes, Appetizer, Sauces & Seasonings, Main DishErin ShearerJuly 20, 2021Marinade, nut free, coconut, peanut-free, Chicken, Grilled ChickenComment

Nut-Free "Peanut" Sauce (AIP/Paleo)

I know it sounds nutty to call this a peanut-free peanut sauce, but sometimes the shoe fits. For all of my peanut avoidant friends who are also eliminating tree-nuts and craving that peanutty flavor that is so ubiquitous to Southeast Asian cuisine I’ve got just the recipe for you! I haven’t yet figured out how to make this happy accident a good sub for a PB and J, but if you’re in the market for something to dip a skewer or spring roll in this is just what the doctor ordered.

Side Dishes, Appetizer, Sauces & Seasonings, Main DishErin ShearerJuly 20, 2021Vegetarian, Marinade, nut free, coconut, peanut-freeComment

Fruit Crumble

Who doesn’t love a fruity and fragrant crisp? I love a warm crisp no matter what season; what better way to showcase the seasons finest, freshest, most flavorful fruits. You can even add garden surplus like rhubarb and herbs for some fun flavor combos. Added bonus, the topping and filling can be made ahead and frozen individually until you’re ready to assemble meaning you can drop it in the oven while you make dinner, and if you’re lucky you might have enough leftover for a few bites at breakfast. Yep, you can even prep a big batch and freeze in smaller portions too!

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