#autoimmunefriendly

A refreshing and dairy-free slushee made with the natural sweetness of strawberries and watermelon, perfect for a hot summer day. This recipe is autoimmune-friendly and contains no dairy or refined sugar, offering a guilt-free treat for everyone to enjoy.

Ingredients: 2 cups frozen strawberries. 2 cups frozen watermelon chunks. 1 cup coconut water. 2 tablespoons honey optional. Fresh mint leaves for garnish.

Instructions: Put frozen watermelon chunks, frozen strawberries, and coconut water in a blender. Blend until the mixture is smooth and slushy. Feel free to add honey if you like, then blend it in again to make it smooth. Put it in glasses and top them off with fresh mint leaves. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

This grain-free peach crisp is a delicious and healthy dessert option for those following a paleo or AIP Autoimmune Protocol diet. The coconut flour and oil create a crisp topping that pairs perfectly with the sweet and juicy peaches, while the maple syrup adds just the right amount of sweetness. It's a simple and satisfying dessert that's sure to impress!

Ingredients: 4 cups sliced peaches. 1 cup coconut flour. 1/2 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon cinnamon. Pinch of sea salt.

Instructions: Set the oven temperature to 175C 350F. Sliced peaches, cinnamon, maple syrup, and a small pinch of sea salt should all be combined in a bowl. Crumble the coconut flour and melted coconut oil together in a different bowl. Evenly distribute the peach mixture into a baking dish. Top with a sprinkle of the coconut flour mixture. Bake for 25 to 30 minutes, or until the peaches are bubbling and the topping is golden brown. Enjoy and warm up!

Prep Time: 15 minutes

Cook Time: 25 minutes