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Second Helpings - More Specific Carbohydrate Diet Cake Recipes

Twice a year, twenty or more people on the Specific Carbohydrate Diet gather for a potluck luncheon in Southern Ontario, Canada, usually in Toronto.

Over time, the roster of homemade food from these occasions has become classic.

We are such a small segment of the world-wide Specific Carbohydrate Diet community, so it is flattering  that our recipes rank high in popularity among those recipe sites and cookbooks that abound with the Specific Carbohydrate Diet gluten-free creations.  

The recipes are  convenient because they mainly call for readily available ingredients.  Eggs, honey, nut flour, vanilla, and baking soda are leading staples. We also list recipes without eggs or without dairy.

Last week, I asked subscribers to the two support groups in which I participate, to list their top ten Specific Carbohydrate Diet favorites.

One of my selections, a date cake, was not picked by anyone else and yet everyone who tries it is amazed that it is not just moist and "fudge-like" but it tastes like chocolate cake. Yet, it hasn't a smidgen of cocoa or baking chocolate.

California Medjool dates are the not-so-secret ingredient.

The  Bavarian topping contains dairy and is OPTIONAL. This recipe was originated by Sue Krivel and has been widely shared with Sue's consent.

If you want more of our Specific Carbohydrate Diet Canadian kitchen creations just google UCLBS which is the silly nickname we gave our group. It stands for Upper Canada Lower Bowel Society.

Sue's Fourteen Date Cake
This cake is great on its own, or topped with Yogurt Bavarian (recipe below)
14 Medjool dates ( or about 3/4 lb.)
1 teaspoon baking soda
1 cup boiling water

Pit and chop dates finely. (Place pitted date, skin
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side up and slice in thin strips. Slice again at 90 degrees.) Scrape the chopped dates up. Place in a small bowl, sprinkle with baking soda and add boiling water. Mix well and stir occasionally while cooling to room temperature. The mixture will become thick and soft.

1/2 cup butter at room temperature
3/4 cup honey
4 eggs, separated
1 2/3 cups almond flour (skinlesss, blanched almonds finely ground)
1 teaspoon baking SODA
1/2 teaspoon salt
1/2 teaspoon lemon juice (optional)
Beat egg whites with lemon juice until stiff. Set aside. (The lemon juice stabilizes the whites.)
Beat butter and honey together.
Add egg yolks and beat well.
Add cooled date mixture.
Mix almond flour, baking soda and salt together and add. Mix well.
Gently fold in the stiff egg whites.
Put mixture into a 9" spring form pan. Place the pan on a cookie sheet and bake at 325F for 60 - 70 minutes or until the centre feels just firm to the touch. Cool.

Sue's Yogourt Bavarian
8-10 ounces of pear juice (homemade)
Bring the pear juice to a boil and reduce until 2 Tablespoons remain. Watch carefully as once it is almost reduced the juice can burn easily.
2 Tablespoons (2 envelopes) gelatin
1/2 cup water
4 egg yolks
1/2 cup honey
2 Tablespoons reduced pear juice
1 teaspoon vanilla
1 1/2 cup yogurt
1 cup creme freche (yogurt made with whipping cream)

Sprinkle the gelatin over the water, let soften and then heat to dissolve. Beat the egg yolks and the honey until thick and light. Add the pear juice (If you are concerned about using raw eggs you may heat the egg mixture using a double boiler). Add the vanilla and yogurt and then stir in the gelatin. Beat the creme freche until it is stiff and fold into the yogurt mixture. Pour mixture on top of the Date Cake. Chill for at least 1 hour.

To serve: decorate the top with fruit and remove the sides of the spring form pan. 

As always, welcomes your comments (see below).

Spread The Word

1 Response:

Grace Griffin

said this on
11 Jan 2008 1:49:41 PM PDT
Hello. I would love to get more recipes from you! I am from London, Ontario! Thanks

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All Activity Celiac Disease & Gluten-Free Diet Forum - All Activity

Similarly, I've been vegetarian for 25+ years. A 2015 Nature study connecting emulsifiers with microbiome changes has me wondering about the processed foods that I ate in the past, and I wonder about the wisdom of eating as much seitan as I did. I mostly prefer my post-diagnosis diet since it forces me to consider every ingredient and to cook from scratch more.

LOL, that might put it into perspective if I explain it that way.

I am very interested in this too. My daughter tested negative for celiac, but has terrible primarily neurological symptoms. Because she tested positive for SIBO at the time and was having some GI symptoms, I was told it was just a Fodmap issue. I knew better and we have been gluten free for 2 years. Fast forward to this February. She had a SIBO recurrence that I treated at home with diet and herbal antibiotics because I couldn't get the insurance referral. She was doing great. Then stupid me brought in gluten containing chick feed for the new baby chicks we got. Feed dust everywhere. Total mess. Really, no GI symptoms (she was SIBO free by then)...but the neurological symptoms! my daughter couldn't walk for three days. Burning down one leg, nerve pain in the foot. Also heaviness of limbs, headache and fatigue. Better after three days. But unfortunately she had a TINY gluten exposure at that three day mark and had another severe reaction: loss of balance, loss of feeling in her back and arms, couldn't see for a few seconds, and three days of hand numbness, fatigue, concentration problems. Well, I actually contacted Dr. Hadjivassilou by email and he confirmed that the symptoms are consistent with gluten ataxia but any testing would require a gluten challenge. Even with these exposures, antibodies would not be high enough. His suggestion was maintain vigilance gluten free. I just saw my daughter's GI at U of C and she really only recognizes celiac disease and neurological complications of that. But my impression is that gluten ataxia is another branch in the autoimmune side of things (with celiac and DH being the other two). At this point, I know a diagnosis is important. But I don't know how to get there. We homeschool right now so I can give her time to heal when she is accidentally glutened, I can keep my home safe for her (ugh, that I didn't think of the chicken feed!) But at some point, she is going to be in college, needing to take exams, and totally incapacitated because of an exposure. And doctors state side that are worth seeing? Who is looking at gluten ataxia in the US?

Caro..............monitoring only the TSH to gauge thyroid function is what endo's do who don' t do a good job of managing thyroid disease. They should do the full panel and check the actual thyroid hormone numbers.........T3 and T4. The importance of the TSH comes second to hormone levels. In order to track how severely the thyroid is under attack, you need to track antibody levels.......not the TSH. I did not stay with endocrinologists because I found they did not do a very good job and found much greater help and results with a functional medicine MD. You should not have a goiter if your thyroid is functioning well and your TSH is "normal". Maybe they should do a full panel? Going gluten free can have a profound affect for the better on thyroid function and that is something that is becoming more and more accepted today. Ask most people with Celiac and thyroid disease and they will tell you that. My thyroid never functioned well or was under control under after I discovered I had Celiac and went gluten free. It was the only way I got my antibody numbers back down close to normal and they were around 1200 when it was diagnosed with Celiac. I was diagnosed with Hashi's long before the Celiac diagnosis. I am not sure Vitamin D has anything to do with thyroid antibodies but who knows? Maybe it does have an affect for the better. It is really hard to get Vitmain D levels up, depending on where you live. Mine are going up, slowly, even after 12 years gluten-free but I live in the Northeast in the US and we don't have sun levels like they do in the South. I take 5,000 IU daily and that is a safe level to take, believe it or not. I get no sun on my job so the large dose it is! Having Celiac Disease should not stop you from being able to travel, especially S. America. I travel, although I do agree that some countries might be very difficult to be gluten free in. You can be a foodie and travel with Celiac so no worries on that front. You may not be able to sample from someone else's plate, unless they are eating gluten-free too but I have had awesome experiences with food when traveling so you can too!

I don't know what you drank or where.... so here are a few thoughts. - sure, a dive bar might have dirty glasses and serve a cocktail in a beer glass? But a nice reminder place, with a dishwasher, should be fine. If it's a sketchy place, Stick to wine, then it's served in wine glasses that aren't used for beer or bottled ciders in the bottle. - ciders on tap might, just a slight chance, have an issue. Because of beer on tap, mixed up lines, etc. - you may have a problem with alcohol - you may have issues with The high sugar content of the drink. I know I have similar issues if I drink serveral ciders of extra sugary brands - are you positive it was a gluten-free drink? Not this " redds Apple" pretending to be a cider - it's beer with apple flavor. Or one of those " gluten removed " beers?