Saturday, 28 November 2015

AIP Raw Tea Cake with Salted Chai Caramel Topping

There's something about chai tea that I just love. 

It's warm, gently spiced, and pretty damn soothing after a busy day. But you don't just have to drink it. You can make it into a gorgeous cake like this. 

This cake is gluten, dairy, nut, seed and egg free. It's therefore suitable for those on the autoimmune protocol (AIP) or paleo diets. It's also vegan. It contains a pack of dates though, so only give yourself a very small square and it's probably a good idea to invite some other people over to help you finish it. Because it's pretty addictive. 

You have the chewy, fudgy raw base, which is infused with the flavours of chai tea. Then there's the fluffy coconut cream topping. And then to finish it all off, a salted chai tea drizzle. All good. All real food. And pretty damn gorgeous. 

I used Typhoo Extra Strong tea bags to make this - Typhoo were good enough to send me some of it to try and it was perfect for the recipe. You just add the chai aromatics, but you'll need a good, strong tea for this recipe. 

AIP Raw Tea Cake with Salted Chai Topping 
Cuts into 8-10 squares
100g desiccated coconut 
2 strong black tea bags (I used Typhoo Extra Strong)
1 x 5cm long cinnamon stick
2 cloves
half teaspoon vanilla extract (this is ok on AIP because the vanilla is heated)
good pinch of ground ginger
250g pack of dates, pit removed
150ml coconut cream

To make the cake, tip the coconut into a food processor and then boil the kettle. 

Take the tea bags and drop them into a glass jug. Pour over 350ml boiling water and drop in the cinnamon, cloves, the vanilla extract and the ginger. Give it a stir and allow the tea to steep for about 5 minutes, until dark and smelling fragrant and spicy. Remove the aromatics, and the tea bags. 

Check the dates are all pitted (so there are absolutely no stones remaining) and then drop the dates into the jug of strong tea. Leave until the tea is cool (about 10-15 minutes).

Once the tea has cooled down, lift out all except four of the dates, and allow them to drain, squeezing out the excess moisture, and drop them into the food processor with the coconut. Blitz for a few seconds until smooth and then press firmly down into a small, cling-film lined container. To give you an idea of size, I use an old plastic takeaway container. Cover with cling film and leave in the fridge to set for 3-4 hours or overnight. Pop the jug with the remaining tea and the four extra dates into the fridge also. 

Once you're ready to make the topping, take the cake out of the fridge and lift out onto a serving board or plate, peeling off the cling film. You should have a pretty solid slab. 

Open the coconut cream and spread it all over the top of the cake, evenly. 

To make the salted chai tea drizzle, tip away all but a couple of tablespoons of the chai tea and add a good pinch of sea salt to the now very-soaked dates. Blend this, with the dates that are still in the jug, so you end up with a caramel-like mixture. Using a spoon (or a piping bag if you like), drizzle this mixture all over the top of the cake. Cut into squares and serve. 

Like this? You might also like 25 Recipes for an AIP Compliant Afternoon Tea...

This post was supported by Typhoo, who provided the tea and a contribution towards the ingredients used in the recipe. 

Friday, 27 November 2015

The Autoimmune Wellness Bundle - get $500 worth of resources for $39. Seriously.

So here I am, telling you about a really incredible deal that's out today - and if you're on the autoimmune protocol it has lots of resources that'll seriously help you out.

The Autoimmune Wellness Bundle features all AIP-friendly resources. Recipes, lifestyle advice and coupon codes - they're all in there for you, and they're designed to help make AIP that bit easier to navigate. 

Visit the Autoimmune Wellness Bundle page to find out more and take advantage of this brilliant deal.

You get: 
A grand total of 48 ebooks. I know. Read that again. That's an insane amount of knowledge and AIP compliant recipes for the price. This includes 3 brand new ebooks. 

This consists of: 
16 AIP Cookbooks and Meal Plans
16 Lifestyle and Exercise Guides
16 Beyond the Basics ebooks
Plus... the Best of AIP Cookbook which is a collaborative cookbook featuring 190 recipes from your favourite AIP bloggers - and it's totally exclusive to the bundle. 

There are also 22 (!) discount codes that can save you even more money on your AIP/paleo shopping. 

We're talking about a bundle that's worth about $500 (or about £330). 
Selling for just $39 (about £25).

I've personally contributed a few recipes to the Best of AIP Cookbook, as have lots of other bloggers in the AIP community. And my ebook AIP and Paleo Snacks and Quick Lunches is also included in the ebook part of the bundle along with authors such as Terry Wahls, Mark Sisson and The Paleo Mom herself, Sarah Ballantyne. I know, it's exciting! And I'm so proud to be part of such a brilliant resource for the AIP community. 

Me, part of the Autoimmune Wellness Bundle - squeeee!

But you'll have to hurry - the bundle's only available for a few days - until 30th November, 2015. So get your skates on and pick up this incredible bundle for just $39 (around £25). It's a lot cheaper than buying even a few of these books individually - with the bundle, you can get them all. You'll never be stuck for AIP recipes or lifestyle advice again.

Want to find out more? Go to the Autoimmune Wellness Bundle website for more details. 

This post contains affiliate links. This means that if you do decide to go ahead and click on to make a purchase, the price you pay stays the same but I might receive a small commission to help keep the blog going and more free recipes for you all. Thanks for your support. 

Wednesday, 25 November 2015

Bacon Stuffed Twice Baked Sweet Potato Jackets

It's getting more and more difficult for me to enjoy fluffy baked sweet potato without some bacon somewhere alongside. Especially since I started enjoying the sweet potato mash recipe in the book Eat Drink Paleo

And while I totally love mashed potato with bacon mixed in, I've started to prefer these twice-baked beauties here. 

The first bake gives you that irresistible fluffy, golden mash. The second bake crisps up any bacon you have sticking out and then turns the top of the baked potato kind of crispy in places and helps crisp up the skin (because that's full of fibre, you know). 

This recipe is totally AIP-compliant, although if you have reintroduced it, it would be amazing if you can add a little butter to the mashed potato mixture. Otherwise, either use a little hot bone broth, some mild flavourless coconut oil, or a drizzle of avocado oil instead. 

Bacon Stuffed Twice Baked Sweet Potato Jackets
Serves 2
2 large sweet potatoes (orange flesh)
4-6 rashers of smoked, streaky bacon
drizzle of avocado oil, flavourless coconut oil (or butter if you can eat it - it's not AIP though)
pinch of salt
small handful of snipped chives

First, preheat your oven to gas mark 7/210ÂșC and scrub the sweet potatoes in cold water. Dry them thoroughly and pierce them three or four times with a sharp knife. Place them on a baking tray and bake for 30 minutes, or until the potatoes are tender on the instead and fairly crisp on the outside. Take them out of the oven, carefully split them open (but don't cut all the way through) and leave them to cool down. 

Carefully lift the now fairly-cooled potato and, using a spoon, scoop out the flesh of the sweet potatoes and drop it into a bowl. 

Heat a frying pan on a low to medium heat and fry the bacon rashers for a few minutes on each side until some of the fat has rendered down and the bacon is crisp. Turn off the heat and leave to cool slightly. 

Snip the bacon, using scissors, into small chunks and drop them into the bowl with the mashed potato. Add a little pinch of salt, and pour in any bacon fat in the pan. Add the chopped chives, and the oil or butter, if using, and give everything a good mix. Gently spoon the mixture back into the sweet potato skins and then slide back into the oven for a further 10-15 minutes, or until the sweet potatoes are piping hot and the skins are crisp. Serve straight away.