Thrive Heal Vegan

A Vegan AIP (Auto-Immune Protocol) ~ Food & Healing for People with Auto-Immune Disease / Chronic Illness / Inflammation

peacocks

SWEET POTATO / PUMPKIN BREAD

~ Recipes Are Below The Tips ~

TIPS

  • There are 3 phases to the Vegan AIP (Elimination, Reintroduction, Maintenance). 
  • Via my TIPS — I have modified all recipes (other people’s) — to be Vegan, AIP & Elimination Phase compliant. I am eternally grateful for all the AIP forerunners, vegans, and others who are recipe creators.
  • In my opinion – most AIP “Breads” are much better fresh out of the oven. They tend to dry out or change consistency – later in the day or the next day, and after refrigeration.
    • If they dry out – sprinkle both sides with water and warm them up a bit.
  • Search the other recipe sections for other bread-like recipes: Breakfast (waffles, pancakes, biscuits), “Mains and Veggie Side Dishes (pizza crusts, frittatas, etc.)
  • Agar Agar usage instructions (substitute for gelatin).
  • AIP (corn-free, aluminimum-free) Baking Powder: https://asquirrelinthekitchen.com/homemade-baking-powder-paleo-aip-aluminum-free-corn-free/
  • Palm Oil
  • After some time on the Vegan AIP protocol – some realize they have become sensitive to an “AIP Compliant” food. Be aware of any symptoms or triggers you experience when eating different AIP foods.
    • The Vegan AIP protocol is very flexible and experimental! Everyone is different! Get comfortable with experimenting – and find what works for you!
    • Before eliminating the food from your diet – try eating smaller amounts and less often before you eliminate a food.
    • Substituting with other AIP flours:
      • Plantain Flour: 
        • It does not have a “gummy” consistency, like cassava, tapioca, or arrowroot.
        • It is also a great thickener. 
        • It can have a strong smell and taste. I only like it when there are a lot of other flavors, seasonings mixed in. Just Experiment!
      • Green Banana flour AND Tigernut flour. These are also good substitutions to try!
    • Below are the – Most Common AIP Food Sensitivities:
    • Cassava / Yucca, Tapioca, Arrowroot
      • These are all related. Arrowroot tends to be the least reactive. So, first – try substituting it in recipes.
    • Coconut Products
      • Milk – Depending on the recipe, you may omit it altogether, or try substituting it with water and banana, applesauce for dessert recipes, or “Pacific” mushroom broth for savory dishes.
      • Oil – substitute with either avocado or olive oil.
      • Flour – Try substituting another AIP flour. Plantain flour is my favorite!
      • Coconut Aminos – (soy sauce, tamari substitute). Mushroom powder is a great “Umami” substitute (online, Asian grocery store, or homemade with pulverized ground mushrooms)
    • Nutritional Yeast
      Use onion, garlic, and mushroom powder and other herbs and seasonings – as substitutes.
    • Agar Agar
      Try using cooked plantain, plantain flour, other AIP flours, banana, apple sauce, pumpkin puree, or other starchy cooked, mashed vegetables (rutabaga, turnips, carrots, etc.) – for thickeners, depending on the recipe.
  • MORE Vegan AIP “TIPS”
    (https://thrivehealvegan.com/vegan-aip-tips/)

RECIPES

  • Pizza Crust: See the page crust page – under Recipes.
  • Pumpkin Biscuits (Fed and Fulfilled)
    (Canned pumpkin, arrowroot starch, coconut flour, coconut oil, apple sauce, baking soda, cream of tartar, apple cider vinegar, maple syrup, sea salt)

  • Sweet Potato Biscuits (Running to the Kitchen)
    (Sweet potato, coconut flour, garlic, egg, rosemary, sea salt, baking powder)

TIPS: