Dedicated Scd Recipe Thread

[rinne 3]

Hi, I've come up with a basic almond flour recipe that can be adapted to sweet or savory or made simply.

Two Bowl Almond Cake

First Bowl

3 cups almond flour

1 teapsoon baking soda

1/2 teaspoon salt

Second Bowl

3 eggs

3/4 cup goat yogurt or goat whey or a combination of the two

3 T oil, melted butter, olive oil, coconut oil....you decide

Whisk the dry ingredients together, then whisk the wet ingredients together, combine the two and mix well and pour into a 9 x 13 pan and bake for 25 minutes at 310 degrees or until a toothpick comes out clean.

Substitutions and Variations:

You can use water instead of goat yogurt but if you do add a half tablespoon of lemon juice or applecider vinegar so you have some acid to react with the baking soda.

Add a little honey to the egg/yogurt mix and some cinnamon and walnuts to the dry mix for a sweet cake.

Use olive oil and add some herbs and black pepper to the almond mix, spread it out thinly over a cookie sheet and top with olives, onions, herbs and coarse salt. Serve with goat yogurt cheese.

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I make them in the pan as I described or in ring molds so they come out more like scones, I like to slice these ones and toast them, the plain ones I put yogurt cheese on with jam. The savory ones I use for hamburger buns.

[purple 10]

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

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

I finally made this today...and its really good...you can come to my house for dinner now!

[pele 0]

I finally came up with a decent recipe for Coconut Pudding, actually baked custard:

1 14 oz can coconut milk with no additives

4 medium eggs

1/3 cup honey

2 tsp vanilla extract

1/2 cup unsweetened coconut

Put everything in the blender for a few seconds, until it's well mixed. Pour into a glass baking dish.

350 F until set 30-40 minutes.

This was way too much for me to eat, so after it cooled, I cut some into squares and froze it.

I can see adding things like raisins and nutmeg, apples and cinnamon, or pineapple, or banana, or cherries....

Coconut milk is legal after 6 months on the diet.

[GermanMia 0]

Just stumbled over this SCD legal toothpaste recipe:

Mix 100 ml sage or peppermint tea with 100 g white clay and some salt until creamy. Then add 5 drops peppermint oil. Store in small container.

[AliB 6]

I finally came up with a decent recipe for Coconut Pudding, actually baked custard:

1 14 oz can coconut milk with no additives

4 medium eggs

1/3 cup honey

2 tsp vanilla extract

1/2 cup unsweetened coconut

Put everything in the blender for a few seconds, until it's well mixed. Pour into a glass baking dish.

350 F until set 30-40 minutes.

This was way too much for me to eat, so after it cooled, I cut some into squares and froze it.

I can see adding things like raisins and nutmeg, apples and cinnamon, or pineapple, or banana, or cherries....

Coconut milk is legal after 6 months on the diet.

Mm. I like this with apple and a little cinnamon.

I am also going to make the Almond Cake that I posted earlier with blueberries added. I have made almond blueberry muffins and they are good - my grandson came back for fifths!

The Zucchini Pizza sounds good too - haven't done that one yet but will have to get the ingredients and try it.

[mftnchn 1]

This looks awfully good if you can handle nuts and seeds!

http://www.thenourishinggourmet.com/2009/0...grain-free.html

I'm saving a copy for later, (with hope, lol)

[AliB 6]

I have been asked for the recipe for Blueberry Pancakes. As I haven't made them for a while I had to rack my brains (I couldn't find the recipe so probably made it up!)

SCD Blueberry Pancakes

2 cups Almond meal

2 eggs

honey to taste (I find a level tbsp is enough for my taste)

1 level tsp Baking Soda

2 tbsp oil or melted butter

!/2 to 1 cup blueberries (or other fruit of preference)

Mix all together well apart from the fruit and fold that in last.

Drop spoonfuls onto a greased skillet or flat non-stick pan and cook each side for 2 or 3 minutes.

Serve and enjoy..........

I hope I have the combination of ingredients about right - you may have to experiment.

They can be served as they are or with yogurt, or dripped yogurt, or Dry curd cheese or as I like, a mixture of yogurt and coconut cream.....

You should get about 10 - 12 drop scone sized pancakes out of this mixture - my grandson loves them and he isn't even on the SCD!

[AliB 6]

We don't eat cake very often but this is another of my favourite recipes

Almond Cake

6 oz (180g) butter, softened

4 tblsp honey

4 eggs, separated

1/2 tsp almond essence

8 oz (250g) ground almonds

2 tsp baking powder

15g flaked almonds (optional) for decorating

Preheat the oven to 180c/170cfan/375f/gas 5.

Grease a 8" x 2" deep (20cm x 5cm) loose-bottomed cake tin.

Cream the butter and honey together then add the egg yolks and the almond essence.

Add the ground almonds and the baking powder.

Whisk the egg whites and then add to the mixture gently a tablespoonful at a time until it is all pretty much incorporated but still has some air in it.

Transfer to the cake tin and level the surface. Sprinkle over the flaked almonds and bake for about 40 minutes until golden and firm. Ease the edges with a knife and leave to cool then remove from tin and serve.

The cake should keep quite well for a few days in a sealed container.

[Lynayah 8]

...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?

How about Chia seed?