I had the pleasure of hearing Sarah Ballantyne, aka The Paleo Mom, speak at Paleo FX earlier this year. Prior to her talk, I wasn’t super familiar with the autoimmune protocol (AIP). I learned so much about not only AIP, but also which are the most nutrient foods. I am still trying to add more seafood to my diet. I was thrilled when The Paleo Approach Cookbook arrived on my doorstep. AIP can feel restrictive but you would never know from the immense and diverse recipes Sarah has compiled.
The Paleo Approach Cookbook is a followup to Sarah’s first book, The Paleo Approach. In The Paleo Approach, Sarah outlines what Autoimmune Paleo entails along with why and how different foods affect people suffering from an autoimmune disease. I truly believe in Sarah’s teaching of healing through food. Her cookbook contains more than 200 recipes without grains, nuts, seeds, dairy, egg and nightshades. I love the meal plans and shopping guides. Sometimes the grocery store can seem overwhelming especially when you are on a restrictive diet. Sarah breaks it down to make AIP a manageable lifestyle.
I couldn’t wait to cook from Sarah’s cookbook. I love breakfast foods. Love! I could probably eat breakfast for every meal. When I saw these plantain and apple fritters, I knew immediately I wanted to make them. I paired mine with crispy bacon for the perfect sweet and savory breakfast. Be sure to pre-order The Paleo Approach Cookbook here, which will be released August 26!
Tip from Sarah: Ripe plantains should be covered in black spots, if not almost completely black. The blacker the peel, the better! If cooking in batches, you can keep the finished fritters warm on a baking dish in a 200 degree oven.
Tips from me: I ended up using a lot of coconut oil. If the skillet is looking dry, add some more! It is essential to help the fritters flip easily. I made mine in three batches. Two rounds of four fritters and then one solo fritter.
- 2 very ripe plantains, peeled
- 1 small apple, peeled, cored and grated
- 1/2 tsp cinnamon
- 2-4 tbls coconut oil
- Mash the plantains in a bowl with a fork or wire potato masher (the fritters taste better if you leave some lumps and don’t over mash). Add the grated apple and cinnamon and mix to combine.
- Heat 1-2 tablespoons of coconut oil in a skillet over medium heat. Drop heaping spoonfuls of the plantain batter into the pan and flatten with the back of a spoon. The fitters should be 2-3 inches in diameter, or about the same size as your spatula; otherwise, they can be tricky to flip. Depending on the size of your skillet, you may have to cook the fritters in batches.
- Cook for 10-12 minutes, until golden brown on the bottom. Add a little extra coconut oil if the fritters absorb it all. If they are browning too fast, turn down the heat.
- Carefully flip the fitters and cook for 7-8 minutes on the other side. Again, add a little extra coconut oil if the fritters absorb it all.
You definitely don’t want to miss this cookbook! You can get it here.