Coffee Cake...but hold the coffee.
You may be thinking, "No, don't hold the coffee! I need that!", but if you're in the AIP elimination stage, you may need to hold the coffee for a bit. Starting an AIP diet can be hard and often people go through a stage of fatigue due to detoxing their bodies. This is completely normal, although maybe not super fun. Fortunately, this too shall pass AND there are some coffee alternatives that may keep you satisfied during this time.
Morning drinks, hold the coffee!:
Roasted Dandelion Root: when you're having a flare-up, dandelion root, along with other bitter greens (arugula, collard greens, kale, etc.) can help. Bitter greens have so many benefits (not to mention they are nutrient-dense!) and a nice warm cup of dandelion tea in the morning may be a great coffee alternative for you.
Tea: black, green, oolong teas still have caffeine in them but if you would like to slowly wean off of the caffeine, tea may be the better alternative. There are also a plethora of herbal teas (non-caffeinated) to look into.
AIP lattes: there are plenty of recipes out there for warm, latte-like drinks (perhaps, that will be on my NEXT post)! Coconut milk can provide that creamy milk substitute and just add a little grass-fed collagen and some AIP-approved spices.
Bone broth: If you don't need a sweet drink in the morning, bone broth may do the trick. It's a nutrient-dense drink that will help to make you feel good all day.
AIP Coffee Cake
1 cup cassava flour
1/2 cup coconut flour
1/2 cup coconut sugar
1/2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
3/4 cup apple sauce
1 ripe banana
3 tbsp melted palm shortening
1 tbsp apple cider vinegar
2 tbsp melted palm shortening
1 tbsp maple syrup
2 tsp cinnamon
1/4 cup coconut sugar
2 tbsp cassava flour
Pre-heat the oven: 350° F
In a medium-large mixing bowl, mix together the dry ingredients: cassava flour, coconut flour, coconut sugar, cream of tartar, baking soda, and salt.
In a separate bowl, mix together the wet ingredients: apple sauce, banana, palm shortening, and apple cider vinegar.
Pour the wet ingredients into the dry ingredient bowl and mix them together until it forms a dough.
Fill your muffin tin with paper or silicone liners and then fill them with dough (roughly 1/2 to 3/4 of the way)
In a separate bowl, mix together the topping ingredients.
Either sprinkle the topping on top of each individual coffee cake or make a small indent in the middle of the coffee cakes (I usually use a measuring teaspoon to do this) and fit the topping inside of the indent.
Bake for 20-23 minutes. Coffee cakes should be slightly brown on top.
Cool for 5-10 minutes and enjoy!