Red Lentil Muffins

I believe this recipe can be adjusted to make sandwich rolls and donuts and will update accordingly in the future. When I originally baked these, I had a crowded oven and adjusted the temperature to 365F for 18 minutes. Take that into consideration when you are checking on the doneness for these.

Red Lentil Muffins

  • Servings: 22
  • Difficulty: Easy
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Ingredients

  • 6 large egg whites
  • 16 oz dried lentils, soaked for 8hrs and rinsed twice
  • 1 cup dry curd cottage cheese
  • 1/2 tbsp vinegar
  • 1/2 tsp baking soda
  • ~2 tsp salt
  • Optional: spices of your choosing

Directions

  1. Soak the lentils for 4 hours in the refrigerator. Drain, rinse, and repeat.
  2. Preheat the oven to 350F. Prep muffin liners/tins for baking.
  3. After 8 hours of soaking, drain and rinse the lentils once more and add them to a food processor. Add the egg whites. Pulse until smooth.
  4. Add the cheese and pulse until smooth. Scrape down the sides as needed.
  5. Add the vinegar, baking soda, salt, and spices via the food processor’s tube while pulsing.
  6. Add the mixture evenly to 22 muffin holes/liners. Bake for 18 to 25 minutes or until the tops spring back when touched. Some cracking of the tops may occur from the steam.
  7. Remove from the oven and allow to cool. Serve or store in the refrigerator.


I used Lucerne egg whites in the carton for this recipe and it came out to 18 tbsp (1 cup + 2 tbsp or 1 + 1/8 cups). The spices I used are as follows and are approximate: 1.5 tbsp caraway seeds, 0.5 tbsp smoked paprika, 1.5 tbsp rosemary, 1.5 tsp garlic powder, and 1 tbsp dried minced onion.

Credit: MyUCandMe.com


Farmer’s Cheese Soufflé

Farmer's Cheese Soufflé

  • Servings: 8
  • Difficulty: Easy
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Ingredients

  • 20 oz or 2.5 cups liquid egg whites
  • 2 large eggs
  • 2 cups farmer’s cheese
  • 1.5 tsp salt
  • 1 tbsp rosemary, dried
  • 1.5 tsp smoked paprika

Directions

  1. Add the egg whites, eggs, and cheese to a mixing bowl or large blender cup. Blend until smooth using an immersion blender or regular blender.
  2. Preheat the oven to 350F. Stir the seasoning into the egg and cheese mixture.
  3. Grease an 8×8 baking pan and pour mixture into it.
  4. Bake for 60 minutes. Remove and cool.
  5. If needed, use a knife to pull the edges from the sides of the pan. Cut into 4 equal squares and then 8 equal triangles.

Credit: MyUCandMe.com


Sage Raisin Chicken Meatballs

These chicken meatballs (right side of the image above) are going to pair well with an earthy, salty sauce. I personally wouldn’t add them to a tomato-based sauce. I think they could even do well with an alfredo-inspired sauce. I did not take structured notes for the sauce I made, but I basically just blended some veggies together. Here is what I can tell you about the sauce I made for them: 1 large celery bunch, 40oz mushrooms, 10oz broccoli, 1lb small yellow onions, parsley, rosemary, and thyme; pressure cooked for 15 minutes with 1.5 to 2 cups of water; added fresh chopped sage, salt, cumin, and olive oil before blending smooth with an immersion blender; next time I would make only half of what I ended up with and exclude the broccoli due to the ugly color result.

Also pictured above, to the left, are my Asian Beef Balls.

Sage Raisin Chicken Meatballs

  • Servings: 12
  • Difficulty: Easy
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Ingredients

  • 1 lb ground chicken
  • 1 large egg
  • 1 tbsp lentil flour
  • 1 tbsp yogurt
  • 1/2 tsp salt
  • 1 tbsp sage leaves, chopped
  • 6 tbsp grated peccorino romani
  • 1/2 tsp cumin
  • 1/2 cup raisins

Directions

  1. Mix all ingredients together well.
  2. Form 12 meatballs and place them onto a baking sheet. I use a silicone baking mat, but you may line yours with parchment paper.
  3. Bake for 20-25 minutes at 375F.
  4. Remove and enjoy or toss into a sauce.


Credit: MyUCandMe.com

Asian Beef Balls

I was able to write down an accurate recipe for the meatballs, but the sauce and rest of the meal was from the heart (aka no notes). Here’s some of the details for those comfortable without recipes: 3 diced bell peppers (red, orange, and yellow), 1 bag of bok choy, chopped ginger root, diced shallots, coconut manna, olive oil, honey, lentil flour, the juice of 2 large navel oranges, thyme, salt, and garlic powder.

Asian Beef Balls

  • Servings: 12
  • Difficulty: Easy
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Ingredients

  • 1 lb ground beef
  • 1 large egg
  • 1 tbsp ginger root, grated
  • 6 tbsp diced shallots
  • 1 tbsp lentil flour
  • 1 tbsp yogurt
  • 1 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1 tbsp olive oil

Directions

  1. Mix all ingredients together well.
  2. Form 12 meatballs and place them onto a baking sheet. I use a silicone baking mat, but you may line yours with parchment paper.
  3. Bake for 20-25 minutes at 375F.
  4. Remove and enjoy or toss into a sauce.


I used 95% lean beef which is why I added the olive oil. If you use 80% or less, you may exclude the olive oil.

Credit: MyUCandMe.com


Caramelized Onion and Mushroom Crustless Quiche

You can find my caramelized onion recipe here: Caramelized Onions.

Caramelized Onion & Mushroom Crustless Quiche

  • Servings: 12
  • Difficulty: Easy
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Ingredients

  • 8 eggs, large
  • 1/2 cup yogurt
  • 1 cup cheese, shredded
  • 1 cup caramelized onions, cooked & cooled
  • 1 cup mushrooms, cooked/drained & cooled
  • 1 tbsp dried thyme
  • 2-3 tbsp fresh basil leaves, torn or chopped
  • salt & pepper

Directions

  1. Line a standard sized muffin pan and preheat the oven to 375F (190C).
  2. Whisk the eggs and yogurt together well. Add the cheese and whisk until blended. Add in the onions, mushrooms, basil, thyme, salt, and pepper and mix well – as spoon or whisk may be used here.
  3. Fill the muffin slots with the quiche mix.
  4. Bake for 25 minutes or until the centers are baked through and there’s light browning on the tops.


Here is what I specifically used for this recipe: silpat muffin mold (no liner needed), 8 month intense manchego cheese (small dice), and simply organic dried thyme. A combination of shallots and onions may be used here as well.

Credit: MyUCandMe.com


Bacon and Spinach Crustless Quiche

Bacon & Spinach Crustless Quiche

  • Servings: 10
  • Difficulty: Easy
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Ingredients

  • 8 eggs, large
  • 1/2 cup yogurt
  • 1 cup cheese, shredded
  • 1 cup chopped bacon, cooked & cooled
  • 1 cup spinach, cooked & cooled
  • 1 tbsp smoked paprika
  • salt & pepper

Directions

  1. Line a standard sized muffin pan and preheat the oven to 375F (190C).
  2. Whisk the eggs and yogurt together well. Add the cheese and whisk until blended. Add in the bacon, spinach, smoked paprika, salt, and pepper and mix well – as spoon or whisk may be used here.
  3. Fill the muffin slots with the quiche mix.
  4. Bake for 25 minutes or until the centers are baked through and there’s light browning on the tops.

Here is what I specifically used for this recipe: silpat muffin mold (no liner needed), kasseri cheese (small dice), turkey bacon, fresh spinach, and frontier co-op smoked paprika.

Credit: MyUCandMe.com


Crustless Quiche with Bacon & Cheese

Now that I can tolerate aged sheep milk cheese pretty well, I wanted to make an eggless quiche. All add-ins are optional, but if you are subbing, try to stick to similar amounts. For any veggies that hold moisture, you want to cook them and drain them before adding them to the mix. You can sub whole milk, cream, or a non-dairy alternative where I’ve used yogurt. Coconut milk may work well here for richness.

The nutrition facts below are based on the specific ingredients that I used, which are linked in the ingredients list.

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Crustless Quiche

  • Servings: 12
  • Difficulty: Easy
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Ingredients

Directions

  1. Preheat the oven to 400 degrees Fahrenheit. Grease a 9×13 pan with olive oil, butter, or coconut oil.
  2. Whisk the egg and yogurt together well. Add the rest of the ingredients and whisk well.
  3. Pour the mixture into the prepared pan. Bake for 30 minutes.
  4. Slice into 12 squares and enjoy.


Credit: MyUCandMe.com

Cashew Bread Stuffing

This is an updated version of the stuffing recipe from Thanksgiving 2018. This recipe was a success for both myself and those of my family who are not on the Specific Carbohydrate Diet. I think it is a keeper!

I stored my stuffing for about 3 days before reheating for Thanksgiving dinner. It actually allowed the flavors to saturate better, so I suggest making this ahead. It will still be delicious made fresh, but this is just my personal preference. Enjoy!

Cashew Bread Stuffing

  • Servings: ~6
  • Difficulty: Easy
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Ingredients

  • 1 loaf of Liberated Specialty Foods Cashew Creme Bread, cubed
  • 2 cups of celery, diced
  • 3 tbsp minced onion, dried
  • 1 cup of macadamia nut halves
  • 24 oz baby portabella mushrooms, quartered
  • 1 tbsp black sesame seeds
  • 0.5 oz poultry blend herbs (fresh rosemary, thyme, and sage)
  • 1/4 to 1/2 cup water for the pan
  • 2 tbsp lemon juice
  • 2 eggs, whisked
  • 1/4 cup raisins (up to 1/2 cup if desired)
  • 1 tbsp + 1/4 cup olive oil
  • 2 tbsp butter
  • salt and pepper to taste

Directions

  1. Preheat the oven to 350 degrees Fahrenheit. Cube the bread and bake in a lightly greased 9×13 pan for about 20-25 minutes, stirring to distribute the heat. Remove from the oven and set aside.
  2. Whisk the eggs and set aside.
  3. In a medium to large sauté pan, add the 2 tbsp of olive oil and butter over medium heat. Once the butter has melted, add the mushrooms and celery. Cook for 5 minutes, stirring.
  4. Add the nuts and raisins. Cook for 5 minutes, stirring. Use the water to deglaze as needed.
  5. Add the lemon juice, minced onion, sesame seeds, salt, and pepper. Cook for 5 minutes. Use the water to deglaze as needed.
  6. Pour the sautéed ingredients over the bread. Mix well.
  7. Add the whisked eggs and fresh herbs. Mix well.
  8. Bake for 30 to 40 minutes while stirring occasionally to allow for the bread to crisp all throughout. (I bake it 10 minutes at a time and mix).
  9. Remove from the oven and drizzle 1/4 cup of olive oil over the stuffing. Mix and serve or allow to cool and store for later.


Please comment on any variations to this recipe. It is still a work in progress for me. You can sub the bread in this recipe with your own homemade bread.

Credit: MyUCandMe.com


Tahini Date Cookies

Sesame seeds and tahini are considered a more advanced SCD food. Please post share variations you try! These taste a bit like snickerdoodles.

Tahini Date Cookies

  • Servings: 20 Cookies
  • Difficulty: Easy
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Ingredients

  • 1 cup tahini
  • 1/3 cup honey
  • 3 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/8 to 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • 1/4 tsp salt
  • 1/2 cup chopped dates
  • 1 tbsp unsweetened coconut flakes (fine shred)

Directions

  1. Preheat the oven to 350F. Prep a cookie sheet with parchment paper or a silicone baking sheet.
  2. Mix all ingredients except the dates until well blended. Mix in the dates.
  3. Drop and flatten the cookies onto the prepped cookie sheet.
  4. For 20 cookies, bake 10 minutes. For 15 cookies, bake 12 to 15 minutes depending on how crunchy you want them.
  5. Remove from the oven and transfer to a wire cooling rack.


All ingredients from nutmeg down are interchangeable and optional. You can replace the tahini with any natural nut butter. Some other options to consider: ginger, cinnamon, coriander, allspice, pumpkin spice, chopped nuts, raisins, chopped apricots, chopped figs, etc.

Credit: MyUCandMe.com


Layered Cake with Buttercream Frosting

This post is a combination of recipes that ended up working really well together. I wanted to try a “naked” cake frosting technique, so excuse the aesthetics above as this is still a work in progress. Below are the links to each recipe, my tweaks, and my reviews.

Cake
Credit:B http://www.everylastbite.com/2018/10/19/lemon-layered-cake/
This cake is excellent in taste and texture.B After experimenting a bit, my twist on this is to bake (3) 9″ rounds using the below ingredient measurements. This will produce 3 layers for stacking. I played with the idea by making (2) rounds and creating a 4-layer cake half. I have come to the conclusion that 4-layers are too much and 2-layers are too little. For each round, it is 1/3 of the batter. The cook time decreases to 20-25 minutes.

  • 1.5 cups cashew flour (can replace with hazelnut or almond)
  • 3/4 cup coconut flour
  • 1.5 tspB baking soda
  • 12 eggs
  • 3 tsp vanilla extract
  • 1 to 1.5 cups juice (I’ve replaced the lemon with pineapple, OJ, and tart cherry successfully)
  • 3/4 cup butter
  • 3/4 cup honey

Banana Filling
Credit:B https://www.savorylotus.com/creamy-banana-pudding-dairy-free/
We have eaten this a few times as just a pudding and I had the idea to use it as a filling for my cake creation. It worked out perfectly, but next time I may reduce it down a bit more so that it is not as thin of a filling.

Buttercream Frosting
Credit:B https://comfybelly.com/2011/06/fluffy-chocolate-cupcakes/
The link above will take you to a post with various recipes. Chocolate is not SCD legal, but there is a plain buttercream recipe and that is what I used. This has a pretty good texture for frosting a cake and is close as I have found to real (white sugar loaded) buttercream. Here is how I altered the ingredients for my cake:

  • 1 cup + 2 tbsp butter
  • 1 cup + 2 tbsp palm shortening
  • 1.25 cup + 2.5 tbsp honey
  • 4.5 tspB vanilla extract