Preheat the oven to 350F. Prep a cookie sheet with parchment paper or a silicone baking sheet.
Mix all ingredients except the dates until well blended. Mix in the dates.
Drop and flatten the cookies onto the prepped cookie sheet.
For 20 cookies, bake 10 minutes. For 15 cookies, bake 12 to 15 minutes depending on how crunchy you want them.
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.
The inspiration for this comes from Glen’s Chocolate Sauce. You will need 1/2 cup + 2tbsp of this sauce for the spread. I have altered the recipe ingredient amounts just slightly and redid the directions.
1.5 tbsp coconut oil (palm shortening may work as well)
Combine the hazelnut flour, honey, salt, and coconut oil in a food processor. If using whole hazelnuts, place them in alone first and pulse until it is the consistency of hazelnut flour (ground hazelnuts).
Process the ingredients until the consistency is that of hazelnut butter. It may not become smooth, but if tasted, the resulting spread will melt in your mouth. It will not be gritty. This takes about 15-20 minutes.
Add the chocolate sauce. Process until well mixed and smooth with the consistency of nut butter.
Here is my Thanksgiving Dinner 2018 menu. I’ve included a bonus side just in case you are missing mashed potatoes (not pictured in the above image).
Oil Poached Turkey Cutlets
I do not have a recipe for the sauce on my turkey pictured above. I combined white truffle oil, Primal Kitchen Avocado Oil Mayo, dried rosemary, cracked black pepper, and a touch of honey. I microwaved this for approximately 20 seconds and mixed well.
Tart Cherry Jam
This is my cranberry sauce replacement because I cannot have them.
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.
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
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
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.
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:
I miss pizza above all other things on the SCD. I have dabbled and attempted to make pizza substitutes using ground chicken, nut flours, or riced broccoli (I cannot have cauliflower). This pizza crust recipe is hands-down the best I’ve yet to come across. I can honestly say that I would eat this over regular pizza any day, regardless of food restrictions, simply for the healthier option. It’s delicious and easy. I hope you enjoy it as much as I have!
If you’re anything like me, you’ll love this pizza cold for breakfast. Or, lunch. Or, dinner.
This is really filling, and though cutting the pizza into halves appears like personal pizza servings, you may find that this is better suited for 4 servings.
When I made the recipe for the first time, I simply baked my crust without toppings and added later because I wasn’t sure how this would turn out. I actually prefer this for crispier results.
Feel free to edit the spices as desired. I love the smell of baked rosemary.
You can successfully sub 2tbsp more of the farmer’s cheese + 2tbsp coconut cream if you do not have any yogurt on hand.
I decided to make a ranch dressing in preparation for making chicken, bacon, & ranch pizza. Below is the recipe I ended up with. I am sure I will post alterations to this at a later date, but for now: enjoy!
B I used primal kitchen avocado mayo and whole milk dripped/strained yogurt.
If using dripped yogurt, you will likely need to add some water to thin it out. If using regular, whole milk yogurt, I recommendB foregoing the water.
Seasonings can be altered to taste and you can sub out for other preferences.
Please don’t mind any misspelled words or poor grammar as I type this on my cell phone. I recently had my 6 month GI visit in April and wanted to share the results. Thus far, everything is looking good. I requested a fecal calprotectin test (which apparently I’ll be paying for out of pocket), and I scored <16 – which is basically what someone without IBD would score.
I was so happy you would have thought I won the lottery.
At my appointment, I discussed eventually getting off the mesalamine oral meds, but my doctor was not too happy with the idea. She said I have a much higher chance of keeping my risk for colon cancer low by staying on them as well as maintaining remission. At the very least, I will be attempting to get down to a maintenance dose eventually.
I’ve finally gotten back into the gym again and I’m trying to stay consistent. The DOMS (delayed onset muscle soreness) is so much worse now with the IBD and the fatigue can be worsened if I don’t watch myself. But, I’m going slow and paying attention to what my body is telling me. I figured the least I can do right now is try to take advantage of how low my weight is (finally normal and stable) and tone up to look good in a bikini again.
Obviously there are benefits to working out besides looks – and I’m speaking to weight lifting specifically here. The emotional impact is amazing and I’ve missed it dearly.
After almost exactly a year from being hospitalized for this disease, I have finally begun to feel like myself again. For a long time I have lived with a cloud over my head wondering when I would be struck down again and hospitalized. That’s not like me and I’m happy it’s lifting.
I successfully went on my first extended trip away from home and brought my own food. I survived. Now, I look forward to my trip in October to the SCD Rocks Conference on Westport, MA and my trip right after to Salem, MA. We will be planning a cruise soon as well. I NEED A BEACHY VACATION!
Anyway, thanks for reading. Here are some of my lab results:
Updated on 11/13/18. The cake recipe has changed on the original site. I’ve updated the recipe below and credited the original site for the inspiration. I’ve also made this printable as one recipe instead of 3 individual recipes.
My birthday just passed and I wanted to try making something for myself and my boyfriend to enjoy (we have the same birth day). I used a combination of recipes to create these cupcakes. They came out great!
For the icing, I used the recipe found here: Against All Grain Sugar Cookies. I tripled the recipe and made mu own coconut butter by processing unsweetened,B flake-coconut in a food processor until smooth and almost liquid. I estimate needing 2-3 cups of coconut to yield the amount necessary for the recipe. For coloring, I heated 1 cup of coconut milk on low and simmered 3tbsp of elderberries for about 15 minutes. You only need 3/4 cup of coconut milk for the recipe, but simmering will reduce it a bit.