Tag Archives: specific carbohydrate diet

“Chocolate” Cake

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Wow this is truly amazing. For all of you out there who cannot have chocolate, cocoa powder or sugar, you are really going to love this. Cocao butter is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It is used in many baked goods, as well as pharmaceuticals and lotions. It has a mild chocolate flavor and aroma. Cocao butter contains natural antioxidants, and unlike cocao solids, contains no caffeine.

“Chocolate” Cake recipe:
16 large Medjool dates
6 ounces pecan flour
4 ounces cocoa butter, melted
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper
1 tablespoon legal vanilla extract
1 large egg

Preheat oven to 325°F.

Place the pecan flour, salt, and black pepper in the food processor. Process to mix well.

Pit the dates and chop, by cutting lengthwise and then crosswise, and crumble the date pieces into the food processor. Process for several minutes until dates and pecan flour are well mixed.

Add the melted cocoa butter and vanilla. Process again for several minutes. The date/pecan mixture and the cocoa butter will slosh around in the food processor and will not incorporate  with each other – but you need this processing to really chop up / puree the dates.

Scrape down the sides. Add the egg and the baking soda and process again. It’s rather amazing to see how this mixture suddenly turns into a very chocolate-cake-looking batter. You may wish to scrape down the sides once, and process a second time until very smooth.

Pour batter into four well-buttered mini-Bundt pans or one well-buttered 8” cake pan. Bake for 35 minutes or until a toothpick comes out clean.
I made a cherry topping by cooking down pitted cherries and a little honey.

Crepes!

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After a few experiments gone wrong… I finally perfected an amazing SCD legal crepe batter, using eggs and coconut flour. I have made both sweet and savory crepes with it, and they are DELICIOUS! The trick is using both the coconut cream, and coconut oil, (coconut cream, I found at Mother Earth) together with sifted coconut flour.  Here’s the recipe:

6 eggs
1 teaspoon coconut oil
½ teaspoon vanilla essence
1 Tablespoon coconut cream
1 teaspoon honey
3 Tablespoons coconut flour

Whisk together everything but the coconut flour, until light and frothy. Add sifted coconut flour, and whisk until well combined, should coat the back of a wooden spoon, and should be like a very light pancake batter.
Heat a non-stick pan to med-low, and with some melted butter, pour about 1/4 cup of batter, and roll the pan, until you have a big thin layer. After 2 or 3 minutes, flip, and then allow to lay on a piece of parchment paper. You can make a double batch, and keep between parchment paper, in the fridge or freezer. If you are going savory, omit the vanilla and add some salt and pepper, and maybe some dried herbs like oregano or rosemary. Enjoy! :)

Pork and melted brie cheese crepes!

Cheddar Bites

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These crackers are so good, everyone that I’ve made them for, goes bananas, seriously… the cheese and the almond flour.. and a pepper punch! You will not be able to stop eating them. I’m also posting the BACON version as well. Hey, if you have a man in the house.. you know they will eat anything with bacon. Here’s the recipe:

3 cups almond flour
3 cups shredded cheddar cheese
1/2 cup water
1 tsp baking soda
3 tsp herbs de provence
2 tsp onion powder
2 tsp garlic powder
1 or 2! tsp freshly cracked black pepper
and a pinch of red pepper flakes ;)
1 cup of chopped bacon is totally optional, remember.. if you are following the SCD diet, be sure to use bacon that has been cured with salt, and not sugar.

 

Mix all of your ingredients together in a big bowl. A cook’s best tool is clean washed hands! Make sure everything is well incorporated, add more water if you need to. Shape it into a big ball, and place on top of a piece of parchment paper the size of your cookie sheet. Place another piece parchment on top, and roll the dough until it is very thin, less than 1/4 inch, the thinner the dough, the crispier the crackers will be. Put it in the fridge for 30 minutes.
Make sure your oven is preheated to 300 F.
Using a small cookie cutter, I have a small triangle shape, round works too, cut out all of your crackers, and lay them in a single layer on a cookie sheet lined with parchment paper.
Bake the crackers at 300 for 30 minutes.
Take the crackers out of the oven, and turn the temperature down to 210 F.
Flip the crackers to the other side, and allow to cool for 5 minutes.
Bake the crackers at 210 for 30 minutes.
Turn off the oven, and allow the crackers to continue crisping as the oven cools all the way down. Can take an hour or two.

Make sure you store the crackers in an air tight container. You can freeze them as well. And toast them up in the oven if they need it! 250 F for five to ten minutes… I hope you enjoy!

Party time!

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Here is a delicious party platter perfect for any SCD’er throwing a fabulous fete. I marinated my olives and feta cheese with the oil from the sun dried tomatoes and sprinkled in some herbs de provence. The macadamia nuts and sun dried tomatoes are as is, but the cucumber and red onion salad is the best part. Slice the cucumber and red onion very thin. Season with salt and pepper and herbs de provence. I added a little bit of my SCD yogurt for some creaminess and tang. If its too tangy, add some honey. This is perfect if you are serving some pinot grigio or chardonnay. Enjoy! :)

Fried Green Tomatoes

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Summertime is the best time to get your hands on fresh produce, like green tomatoes. I loved my great mom’s fried green tomatoes growing up visiting Louisiana every summer. But now, I must recreate them SCD style. So I used coconut flour, and fried them in peanut oil. One important step is to draw out all the water before you start. Lay the tomatoes out on a towel, sprinkle with salt, and let them dry out for 30 minutes, flip, salt and let the other side sit for another 30 minutes. This will prevent a soggy mess, and give you a nice crisp fried green tomato!
Serves 4
4 ripe green tomatoes, sliced
1 1/2 cups coconut flour
1 1/2 cups peanut oil or safflower oil
2 eggs
1/2 cup SCD yogurt
Preheat your oil on medium heat. In one dish, scramble the eggs and mix in the yogurt. In another dish, add the coconut flour. Season both the egg mixture and the coconut flour mixture with a huge pinch each of (the usual suspects) kosher salt, freshly ground black pepper, and a small pinch of red pepper flakes.
Let them brown in the oil for 3-5 minutes on each side. Drain on a paper towel and cool. Taste if it needs more salt, or add fresh lemon juice. I like to sprinkle some oregano or fresh parsley. But you know what really goes with this….Granny’s Remoulade Sauce!!! http://kathystable.com/2011/06/19/grannys-remoulade-sauce/
bonappetit!

Amazing Avocados

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I LOVE avocados, and they are sooo good for you. Avocados have 60% more potassium than bananas, and they are rich in B vitamins, as well as vitamin E and vitamin K, which are really nice for your skin and hair. I hate when people say its fattening, yah its fattening, if you eat guacamole from a plastic container that is loaded with fatty additives like sour cream and bacon. It is true, about 75% of the avocado’s calories come from fat, but its monounsaturated fat, which is the good kind, and its very high in fiber. High avocado intake has shown to lower blood cholesterol levels. Here are some of my favorite ways to eat it!

Avocado and Red Onion

 

 

 

 

 

 

 

 

Dice one ripe avocado, and hit it with some fresh lemon juice.
Finely chop 1/4 cup of red onion.
Drizzle a lil bit of good quality olive oil.
Season with “the usualy suspects” (kosher salt, freshly ground black pepper, and a pinch of red pepper flakes.)
Add some fresh parsley or cilantro if you like.
Mix it up and devour!!!

I also like mixing it with onion and tomato and use it as a topping on some black bean chili. Its also really good paired with melon or citrus. Try making a platter for a party with avocado and canteloupe slices, drizzled with a fruity vinaigrette. I also love making a salad with arugula, avocado, and grapefruit. There are so many twists you can take on your traditional guacamole. Like adding chopped roasted shrimp, or lump crab meat!

SCD Banana Nut Muffins

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2 cups almond flour
2 bananas mashed
1/2 cup SCD yogurt
1/2 cup honey
1 Tbsp cinnamon
1/2 cup dried cranberries chopped
1/2 cup toasted walnuts chopped
1 egg
1 tsp salt
1 tsp baking soda
Butter your muffin tins really well unless you are using paper baking cups. Whisk the egg and mix w yogurt and honey. Mash the bananas really well using a fork. Whisk the almond flour, cinnamon, salt and baking soda. Mix everything together and pour into baking tins. I like to make a little mixture of honey and cinnamon and swirl it into the top of each one. Bake at 350 degrees F for about 1 1/2 hrs, rotating the tins halfway through.

Granny’s Remoulade Sauce

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mmmm….omg, my mouth is watering already, and I haven’t even started talking about it yet. So this is REAL remoulade sauce, from a true cajun herself, my granny,  “Elaine!” (Hagar voice) lol (sorry, inside family joke) ;)
The first thing I would dip into this masterpiece is… boiled crawfish, but since I’m living in Germany, and I’m guessing I would NEVER find any crawfish around here, I guess I would settle for some roasted shrimp, or cook up some fish or crab cakes…or pretty much, ANYTHING else you can think of. I’ve served it alongside a nice veggie platter, and my stepdad, Todd, loves to put it on his sandwiches.
1 cup mayonnaise
1/2 cup chopped scallions
1/4 cup chopped white onion
1 tsp anchovy paste (SCD legal) but granny uses 1/2 tsp worcestershire sauce
2 Tbsp parsley
1/3 cup chopped celery
2 Tbsp creole mustard
2 Tbsp ketchup
1/2 tsp minced garlic
2 tsp paprika
1/2 tsp tobasco sauce
1/2 tsp salt
1/4 tsp pepper
2 Tbsp olive oil
Put it all in a blender and push the magic button. Now mine never exactly tasted like granny’s…bc sometimes I think she plays around with adding lemon juice or vinegar, maybe even uses tarragon?? We’ll never know, so I guess I can’t really get in trouble for posting (my version) :)   But for all you spicy fans out there, the longer it sits, the HOTTER it gets! Enjoy!