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AliB

Dedicated Scd Recipe Thread

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I was making these as waffles in my waffle maker and they were good in that, although I made them in the early days and found that I couldn't tolerate them so well - I haven't made them for a while so might just try again.

I have also added blueberries to the mix back then and cooked them as pancakes in a good non-stick pan (don't do as I did and try to cook them in the waffle maker - the blueberries oozed and stuck allover the griddle and I had a heck of a job cleaning it as I can't immerse it in water!).

I do have a good non-stick frypan and they did well in that - they are very more-ish. Yum.

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Interesting Ali (waffle maker). I'll have to try that!

What I would really like is a less sensitive pancake recipe. I like this Easy Sandwich Bread, but it is heavy in dairy and I do try to watch that. I have a pancake recipe from the No More Crohns website, but it is thin, and I have trouble cooking it enough to flip without overbrowning it (though, overbrown doesn't always taste burnt with these).

The main difference I see between the Easy Sandwich Bread recipe and the pancakes by the same author is there is a little bit more almond meal in the sandwich bread, and also yogurt. The Easy Sandwich bread batter is thicker and definitely easier to flip - but a sturdier texture than the pancakes. I did try adding more almond meal to the pancakes this past weekend - but didn't really have "success."

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Spinach Crackers recipe

I used sun butter instead of almond flour and used olive oil for the oil. I omitted the garlic since i haven't introduced it yet since starting scd and couldn't tolerate it before scd. Hopefully i'll be able to eat garlic again. These were very tasty and easy! They were a little hard to spread out without sticking to my fingers but putting a dab of olive oil on my fingers helped.

http://www.grouprecipes.com/35470/spinach-crackers.html

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Thank you, Fig girl, for the recipe. I plan to try it!

I need any recipe I can get that does not contain any dairy, eggs or almond flour. It makes this diet really hard to do, unless I just choose not to eat any baked goods. But any yummy recipes that can successfully be made without these 3 ingredients would sure be appreciated. :)

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I have come across this recipe today and they are very yum. Only suitable for those who can tolerate eggs unfortunately.

Raspberry Friands (yes, 'free-yaands' - it's french for 'partial to, or fond of. Apparently it also means 'sausage roll'!). They are hot in Oz apparently.

2 1/2 cups Almond (or alternative) meal

1 cup chestnut flour (or alternative - I used ground hazelnuts)

3/4 tsp salt

Grated zest of 1 lime

200g ghee

1/2 - 3/4 cup honey depending on taste

6 - 7 large eggs, separated

100g raspberries

Preheat the oven to 165c (or Fahrenheit equiv.)

Use a little ghee to grease a 12-hole friand tin (muffin tin is ok)

Mix the 'flours' together with the salt and the grated zest of the lime.

Melt the ghee and add the honey to it and blend together

Add the dry mix to the ghee and honey and mix well.

Lightly beat the egg whites until frothy, not stiff.

Fold gently into the batter until just incorporated so as to not bash all the air out.

1/3 fill each section in the tin, drop 4 or 5 raspberries into the mix and cover with more mixture to about 3/4 full.

Bake for 20 - 25 minutes, cool slightly then remove and place on cooling rack.

Brush with a little melted honey and sprinkle with flaked almonds, if desired.

A search on Google turned up a wealth of different flavors that can be created - rhubarb, blueberry, apple, cinnamon, cherry, pear, mango, pistachio, lemon, orange & poppy seed, and any combinations of them - I suppose they could even be made with a savory filling (sausage???)! I made mine with raspberry and blueberry and delicious they are too.

Interestingly I ate mine whilst still warm and it was ok - I wonder if its because I used ghee instead of butter so there was no casein in them. Hmmm.

(The left over egg yolks can be used to make ice cream - coconut?)

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Gentleheart - I haven't tried this recipe but it looks pretty good and doesn't contain eggs or almonds.

EGGLESS BROWNIES

3 cups Pecan Flour (or any alternative)

2 pears (peeled and cored)

1/4 cup ghee (you can use butter if tolerated or coconut butter)

1 tsp baking soda

1/8 tsp salt

1/2 tsp Vanilla

1/4 tsp nutmeg or cinnamon

Preheat oven to 325F. (ca. 160

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Here is another one I haven't tried but that looks good - it might also be useful to look on Erin's 'nomorecrohns' website as she lists what looks like a yummy Pumpkin Ice Cream recipe that contains no eggs.

This one has Almond flour but you should be able to substitute for hazelnut or any other that you wish. Applesauce is one of the intro foods, so it may make a change from just boring applesauce if you are able to tolerate other nut flours or meals.

APPLE PUDDING CAKE

Ingredients

APPLE FILLING

10-12 apples

1/2 teaspoons cinnamon, nutmeg, ginger

water to cover apples

1/4 cup honey

1/4 cup butter, or ghee

CAKE BATTER

1 1/4 cup almond flour

1/2 teaspoon cinnamon, nutmeg

1 teaspoon baking soda

3 tablespoons soft butter, or ghee

2/3 tablespoons honey

Instructions

1. Preheat oven to 350 F (180 C)

2. Peel and slice apples, place in saucepan, add water till it cover apples a quarter of the way.

3. Cook over medium high heat until apples are very soft and mushy.

4. With a ladle or a large spoon drain excess liquid into a bowl and set aside to use in cake batter.

5. Add cinnamon, nutmeg, ginger, honey and butter; stir and simmer while preparing cake mixture

6. In a bowl take a cup of the nut flour, cinnamon, nutmeg, baking soda; blend with your hands until all lumps are gone add butter, honey and the reserved juice from the apples stir.

7. Batter should be smooth and pourable if it seems to thin add the extra quarter cup of almond flour.

8. Pour the apple mixture in a greased baking dish, stir cake mixture into the apples.

9. Bake at 350 F (180 C) for 45min. to an hour.

10. A knife or toothpick should come out clean yet this is not a firm cake. Cake will be soft and juicy. It is very yummy.

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Thank you, Fig girl, for the recipe. I plan to try it!

I need any recipe I can get that does not contain any dairy, eggs or almond flour. It makes this diet really hard to do, unless I just choose not to eat any baked goods. But any yummy recipes that can successfully be made without these 3 ingredients would sure be appreciated. :)

You're very welcome Gentleheart! I'll post a few more that i've tried that were eggless. I had quit making any of the brownies or cookies because i wasn't tolerating any nuts - i've tried almond, walnut, pecan and coconut and wasn't ready yet but when i tried coconut my symptoms were a little less so i hope i'll one day get to eat them again. Ali posted the eggless brownies that i've made and they are very yummy - the pears work great in place of eggs. I try to find recipes that only call for 1-2 eggs and try them using pears or applesauce or gelatin. I know how hard it is to find foods to eat so i feel for you but it can be done and is worth it! Hang in there! :)

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I picked this recipe up on another thread and have adapted it for the SCD.

No Bake Apple Pie

8 oz. chopped pitted dates

1 1/2 cups chopped pecans

2 Tbsp honey

7-8 medium sized apples, peeled, cored, and sliced 1/4" thick

2 Tbsp lemon juice (optional)

1/2 cup apple cider (or apple juice)

2 Tbsp butter or ghee

1 Tbsp honey

pinch of ground cinnamon (I used more because I really like cinnamon)

pinch of ground allspice

pinch of nutmeg

2-3 Tbsp apple cider (or juice)

-Use a food processor to combine 8oz of chopped dates with 1 1/2 cups chopped pecans and pulse for about 30 seconds or so. Add Tbsp or two of honey into mixture and blend until honey is absorbed.

-Press the nut & date mixture firmly and evenly around the bottom and sides of a 9" pie plate. Put in fridge to chill.

-Peel and thinly slice apples and toss with 2 Tbsp lemon juice. Put apples in a large heavy saute pan with 1/2 cup of apple cider, 2 Tbsp butter/ghee, 1 Tbsp honey (or more to taste), and a sprinkling each of cinnamon, allspice, and nutmeg. Stir everything together, turn the heat to high and cook apples 15-20 minutes, until they are close to apple pie consistency and to boil off the liquid. Watch that they don

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Ali - YUM!! The No Bake Apple Pie recipe looks really good. I have never bought dates before - so guess I will need to figure out where to get those at. :P

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My favorite snack:

Peanut butter balls

1 cup all natural peanut butter (no additives except salt)

1/3 cup honey

1/2 cup unsweetened coconut

Mix together. Shape into 1 inch balls with damp hands. Freeze. Eat.

Sometimes I make them with ground almonds, walnuts or pecans and flavor with maple flavoring.

When I was traveling, I mixed the peanut butter, honey and coconut and left it in the PB jar. Ate it with a spoon!

What brand of peanut butter do you use? Is Smucker's natural okay? Thanks

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Ali - YUM!! The No Bake Apple Pie recipe looks really good. I have never bought dates before - so guess I will need to figure out where to get those at. :P

Hi dawn, yes Elaine mentions that Medjool and California dates are legal - I thought perhaps she meant fresh rather than dried but could be either.

About dried fruit in general she mentions that dried fruit may encourage pathogenic overgrowth because it is so concentrated and has little water content, but does say that we may be able to cope with them at a later stage, so I would suggest that if early in the diet then use fresh ones if you can get them, and leave the dried ones till later.

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I hope 'Debbie' doesn't mind - I have copied a couple of her recipes on to the thread from Pecanbread as they look good and well worth a try.

Mock Nachos

by Debbie

Ingredients:

Peeled neck portion of butternut squash,

nut butter (stage 2) or guacamole (stage 1) as desired

Cooked cubed chicken

Preheat oven to 400 F

Slice the neck of a butternut squash in very thin circles.

*Bake until crisp, like squash fries, but for less time.

Spread cooled slices with macadamia butter or SCD guacamole and

sprinkle with cooked and cubed chicken.

Squash Buttons

by Debbie

Ingredients:

1 large baked acorn squash or Butternut squash (about 1 1/2 to 2 cups)

2-3 eggs

2 tablespoons honey

Dash of cinnamon

Preheat oven to 300 degrees. Grease a mini-muffin tin.

Combine ingredients in a food processor or blender and process just until smooth.

Spoon into mini muffin pan filling cups only halfway.

Bake 30 to 40 minutes until buttons pull away from the sides of the pan and appear dry and browned around the edges. Carefully cut around the edges and lift out.

This a good "finger food" snack for school.

Tips and Variations:

Try coconut or grapeseed oil in the tins.

Substitute banana for squash. Try other pureed fruits or vegetable. They may differ in texture. Steam pear or apple, drain well on a dish towel and puree with the eggs. You may need to add an extra egg just so it will hold together better.

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I've been experimenting with the SCD life, but miss milky tea like you wouldn't believe! All the commercial nut milks have sugar in them (and are thin and expensive) and my own attempts at making nut milks have been less than perfect. I like my milk to be full-fat, and have tried using a little ground flaxseed in my nut milks as an emulsifier to hold the water/fat in suspension. This kind of works, if you heat up the flax with water first so that it thickens and gets sticky, and then you water it down to the thickness required

Here is roughly what I do:

50g creamed coconut

50g tahini

1 Tbsp flaxseed, ground

pinch of salt

roughly 1 litre water

Heat the nuts/seeds in half the water, but don't boil. Then strain though a sieve, followed by more warm water to get all the possible goodness through. I then put the strained mixture through a jelly bag and add a pinch of salt. It's pretty good! But does anyone have any other suggestions in replacing flaxseed as an emulsifier than can withstand high temperatures? I imagine flax might upset some tender stomachs.

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What about just using coconut milk - I do and it is delicious although I have never tried it in tea as I don't drink it. You can use it either freshly made from the coconut, tinned, dried or reconstituted from a block. It is rich and creamy. If you make it from fresh or a block by using less water you can make coconut cream which I love and almost prefer now instead of dairy cream. It will apparently whisk although I have never tried that but I have added some dripped yogurt to it to make a slightly tart cream which tastes not unlike fromage frais.

I do find that the block reconstituted needs to be strained after melting as it can have a bit of a 'texture' but apart from that it is good. Whereas the tinned coconut often seems to have additives, the block is usually just coconut on its own, which would be better.

Further back in this thread I have posted the method for making it from fresh, but do make sure the coconut is fresh. Give it a shake to make sure it has plenty of 'water' and check the eyes. They should be about the same color as the coconut, if they are black or have any white or shiny deposits on them give it a miss.

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...actually I've just checked, and don't think flaxseed is legal. Which is a shame, as it seems to be the only thing that holds my biscuits together! Ah well. Sorry bout that.

I'll try coconut milk, but I have a vague memory of trying it in tea a few years back, and it separating. What other SCD legal emulsifiers could maybe hold it all together?

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Although I don't drink tea (my stomach doesn't like it), I do have an occasional coffee and an occasional (shh) cocoa and the coconut milk is fine in that. I have never noticed it separate.

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PUMPKIN MOCK DANISH

This really isn't anything like a true danish, but that's what it's called, so I won't go changin' a good thing! This is a modified Atkins recipe, and I'm new to SCD, so please let me know if the ingredients are not legal! Feel free to modify this to suit your needs.

1/2 can pumpkin puree (or 3/4 cup fresh pumpkin puree)

3 eggs

honey or sweetener of your choice

cinnamon and nutmeg to taste

1. Beat eggs. Add pumpkin puree and mix well.

2. Add sweetener and spices to taste.

3. Microwave on medium until set.

*I used canned pumpkin, which has NO additives, even though canned goods are not technically allowed on SCD.

*The original recipe is egg and flax meal, but I know flax is not legal.

*This is not a true danish, but it's a nice and sweet and healthy breakfast treat!

*This is a large serving, can be reduced to fit your needs. (I'm a hungry girl and I like my breakfast!)

*Experiment with other purees or butters or flours. Basically as long as it's egg + something tasty, it will be good!

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I *love* a pumpkin type custard (like the Pumpkin Danish)! I have also used butternut squash as well for this.

Interesting note about canned pumpkin. There was a woman on the pecanbread forum who wrote to Libby about their natural canned pumpkin (nothing added). She wanted to make sure no starches or anything else was added during the canning process.

The letter she received from Libby stated that the pumpkin was gluten free, but to comment on it beyond that would be revealing trade secrets.

That really made me mad!!! Manufacturers should not be allowed to add stuff to food and not disclose it on their label. I don't care if it is a miniscule percentage - it needs to be disclosed. I guess someone (or even more than one person) has to die with an anaphylatic reaction and a

lawsuit(s) occur before that would be rethought.

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What brand of peanut butter do you use? Is Smucker's natural okay? Thanks

Don't see why not. I use Trader Joe's. It hasn't been recalled yet!

My current favorite:

finely ground hazelnuts

vanilla extract

honey

I never measure. A couple handfuls of nuts, a big spoonful of honey, a capful of vanilla.

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Nut Candy

Can't remember where I saw the original on this, but it is irresistible. I have to put most of it in the freezer so I don't eat it all at once.

1/4 cup coconut oil

1 cup honey

Boil on low for 15 minutes.

Add 2 tsp vanilla

Add 5 cups of nuts, I use raw cashews, raw pecans and dry roasted peanuts. Keep on heat and stir for 5 more minutes.

Spread on an oiled cookie sheet to cool.

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My version of Naomi Devlins' Vanilla Pumpkin Pie (http://milkforthemorningcake.blogspot.com/)

In a bowl I put about 2 cups of cooked pumpkin, 2 generous cups of cooked apple and a cup of raspberries. I added a dribble of vanilla essence, 2 good tablespoons of honey (or more to taste if required), a little spice, a good large knob of melted butter or ghee (or melted in the mix if still warm) and 6 eggs and mixed it well.

I poured it into a greased flan dish then sprinkled a nice thick layer of ground almonds/almond meal over the top.

I baked it on about 175c/350f for around 30 mins until the mix was set and the topping was browned and served with a mix of Dry-curd cheese, yogurt and coconut cream which I now prefer to cow cream.

Scrumptious and much quicker than preparing a base with the filling on top although that is equally nice.

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Ali, that pie sounds amazing!

Here is an egg muffin recipe that is flourless and oh so easy, freezable and easily adjustable:

http://kalynskitchen.blogspot.com/2006/10/...ited-again.html

I use a metal pan and only need 9-10 eggs not 12, in paper liners. You can beat another easily if you are short. Great any time of the day. Prepare extra meats and throw in the freezer until you need them. It only takes 1-2 T. of meats/veggies in each cup. I have never made them w/o cheese. Mine puff and fall but it doesn't matter.

I am new at studying the SCD so I hope the recipe is suitable.

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Here is a recipe someone gave me years ago and but I have never tried it :huh:

Zucchini Pizza Pie

About 1 1/2 lbs. zucchini

1 cup shredded mozzarella cheese (illegal-need a sub)

1 cup shredded cheddar cheese

2 eggs, slightly beaten

1 medium onion, chopped

1 lb. ground beef

1/4 tsp. salt

1/4 tsp. garlic salt

1 cup tomato sauce (homemade or use fresh tomatoes)

2 tsp. oregano leaves

1 green pepper, seeded and cut into strips

1/4 lb. mushrooms, sliced

1/3 cup grated parmesan cheese

Shred zucchini (about 4 cups). Squeeze out any moisture. Mix zucchini with 1/2 cup mozzarella (sub) and 1/2 cup cheddar cheese. Add eggs. Press mixture into a greased 10x15" jelly roll pan. Bake at 400 degrees for 10 minutes. Meanwhile, brown ground beef with salt and garlic salt. Cook until crumbly. Add onion and cook until soft, drain fat. Stir in tomato sauce and oregano. Spoon meat mixture over zucchini crust. Arrange pepper strips and mushrooms on top. Sprinkle with remaining cheeses. Bake for 30 more minutes or until cheeses are bubbly.

If its good expect me for dinner :lol:

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