This is such a bright -flavored frozen yogurt. I feel like it would complement fruit pies well – especially blueberry, apple, or even sweet potato. Please let me know how it is, if you make it, by leaving a comment below. Enjoy!
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:
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.
It’s been awhile since I’ve posted, so I figured I would condense a few meal ideas into one entry. Some of these are simply links to the recipes I used while others are recipes I created myself. I don’t often measure when I cook and I had not intended to post most of these as recipes, but, at the very least, you can be inspired by the ideas. Enjoy!
Distilled Water, about a gallon
Garlic sauteed in olive oil
Peas, spinach, and celery
Green cabbage, half a head just used for flavor
I added shrimp, chicken, or cod as I ate it over the course of the week
Pan Seared Shrimp and String Beans
Sauteed with butter, honey, and cumin
Mixed Mushroom Omelette
Portabella, shiitake, and oyster mushrooms sauteed in olive oil
The eggs were beaten with yogurt added and DCCC
Green Smoothie 1
50/50 grape juice and water
Green Smoothie 2
50/50 grape juice and water
Baked Pork Loin and Zucchini
Pork loin rubbed with sage, rosemary, salt, and pepper in olive oil
Zucchini in olive oil, salt, and pepper
1lb of ground beef with seasonings, 1 egg, and DCCC added
Fried in canola oil with garlic cloves
Sauteed Chicken and String Beans
Chicken breast sauteed in olive oil, seasonings, and honey
My first SCD Thanksgiving meal was a success. The sauce pictured in the image is the cherry pear sauce located on the site. I simply roasted my veggies in honey, mustard powder, salt, and olive oil along with the turkey meatloaf (same time, stirring occasionally). Veggies include: celery, broccoli, string beans, and spinach.