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ALP Snack Collection

The following is Dr Allie's collection of snack recipes to suit those looking for some grain-free, refined sugar-free, autoimmune friendly inspiration!





“Allie’s Crunchy Slice”



·       30g Butter

·       20 Dates Sliced

·       1 cup Buckwheat

·       1 Grated Carrot

·       1 Tablespoons Honey

·       1 Tablespoon Freshly Grated Ginger

·       1 Teaspoon Fresh Grated Turmeric (Optional)

·       1 Cup Shredded Coconut

·       ½ Cup Chia Seeds

·       2 Tablespoons Gelatin

·       1 ½ Teaspoon Vanilla

·       1 ½ Teaspoon Cinnamon

·       Optional – Can add nuts, nut butters, and other dried fruit if like



1. Heat butter in a pan and slightly brown/roast the buckwheat, coconut and sliced dates

        Note: Keep on low heat don’t want to burn/over caramelize the dates as will get a burnt taste in mix

2. Then add the honey, carrot, ginger, turmeric, vanilla and cinnamon.

3. Once the dates are well softened and have the caramelizing affect of the honey, dates and carrots take it of the heat and put into a blender.

4. Blend everything together adding the chia seeds and gelatin now and any other flavors of nuts, nut butters, seeds or fruit.

5. Blend into a soft combined ball, then spread into a lined dish and refrigerate until it firms up

6. Once at the firmness desired, slice in to pieces. Best to store in fridge!




“ALP Cherry Carob Cookies”



·       ¾ cup cassava flour

                     (Can substitute with arrowroot flour, coconut flour, plantain flour or buckwheat flour)

·       ¼ cup carob powder

·       1 tablespoon + 1 teaspoon gelatin

·       ¾ teaspoon baking soda

·       ¾ teaspoon sea salt

·       ½ cup palm shortening

                       (Can substitute with butter, ghee, coconut butter, coconut oil, or cacao butter)

·       ¼ cup maple syrup

                       (Can substitute with honey, date sugar, coconut sugar)

·       ¼ cup coconut sugar

                      (Can substitute with honey, date sugar, maple syrup) 

NOTE - want to keep the sugar to minimum especially when using honey/date sugar may only need ¼ cup in total of sugary substances.

·       1 teaspoon pure vanilla extract

·       ½ cup dried cherries, chopped

                      (Can substitute with sultanas, raisins, blueberries, chopped nuts, shredded coconut)




1. Preheat oven to 150 degrees. Line a baking tray with baking paper and set aside.

2. In a mixing bowl, mix flour, carob, gelatin, baking soda and salt.

3. In another mixing bowl, cream shortening (butter), maple, coconut sugar, and vanilla together.

4. Place a fine mesh sieve over the shortening mixture bowl and sift the dry flour mixture into it.

5. Carefully combine the flour mixture with the shortening mixture until a dough forms.

6. Add the cherries. Place in refrigerator for 10 minutes to chill.

7. Use approximately 1-2 tablespoon-sized scoops to place dough onto baking sheet, gently pressing down on each.

8. Bake for 10 minutes, then begin checking every 2 minutes until they reach desired firmness (they will get firmer as they cool, so do not over bake).




“Allie’s Shortbread Cookies”


“These shortbread cookies are gluten free and grain free. If want to make them a truly autoimmune treat with no dairy, nuts, or seeds then can substitute the butter for coconut butter/cacao butter/palm butter or coconut oil.”



·       2 1/2 Cups Shredded or Desiccated Coconut

               (Instead of grinding coconut into own fresh flour like I did can buy the flour)

·       75g Butter

·       5 Tablespoons Cornflour or Arrowroot

·       2 Tablespoons Gelatin

·       3 Tablespoons Honey  (Can add another tablespoons if not sweet or smooth enough)

·       1 ½ teaspoon Natural Vanilla Extract

·       ½ teaspoon Salt (Grounded sea salt or Himalayan)



1. Preheat oven to 150 degrees. Line a baking tray with cooking paper.

2. Put coconut into a blender or nutribullet and blend until it’s a soft flour consistency

        Note: It will be hard to get an exact flour consistency so all right if a little be grainy in texture

3. In a mixing bowl - mix flour, cornflour, gelatin and salt.

4. Cut butter into the flour and combine with your fingers or fork until flour and butter is evenly distributed

5. Add the honey and vanilla essence and mix thoroughly

         Note: May have to melt honey a little to get it to mix through flour mixture

         Note: If cannot form mixture into a ball add another 1 Tablespoon of honey or a little water until     

                   dough comes together better

6. Form into tablespoon-sized balls with the dough & place onto baking sheet, gently pressing down on each with a fork.

7. Bake for 10 minutes, or until they reach that golden colour on the edges

      Note: they will get firmer as they cool, so do not over bake


IMPORTANT – I found because these shortbread cookies lack gluten they don’t have the glue or elasticity to rise so found that all the tablespoon sized balls spread as I cooked them. They ended up melting into each other so had this tray that look like one big shortbread slice. Don’t be alarmed keep cooking them until the edges and some of the mass slice are golden. When pull out the dough will still be very soft & sticky. Once cooled it will firm up. After cooled I then just cut them into rectangular sized biscuits. Just keep an eye on them in oven around 10 mins to not over cook them so could get that buttery chewy taste.


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