Sunday, April 6, 2014

Don't Skip Dessert SCD Cookbook Giveaway!

I'm giving away a copy of my self-published SCD dessert cookbook - Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats as a thank-you to all the support on here from the SCD/Gluten-free community - and for reaching 3000 likes on Facebook!

Enter below....

a Rafflecopter giveaway

Sunday, March 23, 2014

SCD Recipe: Coconut Milk Vanilla Custard

I'm very excited about this custard. I've tried making custard several times since starting SCD - using dry curd cottage cheese, home made yogurt or a combination of both and it's never turned out all that good.

This time - using coconut milk - it turned out just like regular custard. It had the taste and texture of real custard.

For the coconut milk I used the full fat Natural Value Coconut Milk. The thing to look for when buying canned coconut milk is that it not have guar gum, carageenan, sugar or any other non-SCD ingredients.


1 can coconut milk
4 eggs
3 tbsp honey
1 tsp pure vanilla extract
dash cinnamon (optional)
dash nutmeg (optional)


  1. Preheat oven to 350 degrees
  2. Whisk eggs, honey and vanilla together, set aside
  3. In a medium saucepan heat coconut milk over medium-low heat until it just starts to simmer
  4. Spoon a couple of tablespoons in with the eggs and whisk briskly 
  5. Slowly add the rest of the milk to the eggs while whisking - it's very important to whisk and add the coconut milk slowly because if you do it too fast it will cook the eggs and scramble them in your mixture
  6. Pour mixture into ramekins - or whatever baking dish you like to prepare custard in (may change cooking time) - I used two mini pie dishes
  7. Dust with cinnamon and nutmeg if desired
  8. Place ramekins in a large baking pan pour in hot water around them so it comes about half way up 
  9. Place in oven and bake for 50 - 60 minutes until custard looks firm on top
  10. Cool on baking rack and then store in refrigerator

This recipe shared  on: Fat Tuesday and Gluten-free Fridays

Friday, February 14, 2014

Two Weeks No Refrigerator

So we have been without a refrigerator for a week and we have another week to go. Unlike Kramer, this is not by choice. The thermostat is not working properly and we had to order parts. So repair is scheduled for next Friday unless the parts come in earlier and repairman can come sooner.

Luckily I had not stocked up, but I did have to throw out some grass fed ground beef and a couple packages of organic chicken along with 10 pasture eggs. It was kind of nice to clean out the fridge though - those packages of frozen veggies don't last forever.

However, not being able to have food on hand to cook is not that fun. Trying to grab something on the way home from work is not easy and I don't ever feel like cooking after taking extra time to stop at the store. It's also hard to buy the exact right amount since we can't have left overs.

Going to restaurants has also worn out its welcome. I'm sure some of you can relate to having only one thing on  restaurant menu that you can order.

I also had some recipes I wanted to try since I haven't posted anything new in a while, but we'll have to wait a bit on those.

I guess it has been kind of an adventure trying to figure out what to eat every day!

Wednesday, December 11, 2013

SCD Recipe: Pumpkin Frozen Yogurt

I've always wanted to make it and now I finally tried Pumpkin Frozen Yogurt.

It's pretty simple.


2 cups pureed cooked pumpkin
4 cups very thick yogurt (I used whole milk yogurt strained overnight)
1/2 cup honey (add a little more if you want it sweeter, this was mildly sweet)
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 tbsp vanilla


  1. Strain yogurt overnight - for best results
  2. Combine all ingredients in blender
  3. Blend until smooth
  4. Pour into ice cream maker
  5. Follow manufacturer directions
  6. Thaw for 10 - 15 minutes before serving (mine froze pretty solid, but if you use even a high fat yogurt, it will probably be softer)

Wednesday, November 27, 2013

SCD Recipe: Harvest Cobbler

I made this cobbler over the weekend. The fruit mixture was refreshing and I liked the crunch of the walnuts. 

P.S. This is my first blog post typed on my cell phone. Let's see how it looks.

Topping Ingredients:

2 1/2 cups almond flour 
1/2 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp cloves 
1/4 tsp nutmeg
2 eggs
1/4 cup honey
1/4 cup coconut butter - melted (you can  substitute regular butter)
1 tbsp pure vanilla extract
1 tsp lemon juice

Filling Ingredients:

3 medium - large baking apples - peeled and chopped
1 pear - peeled and chopped
1/2 cup blueberries (fresh or frozen)
1/2 cup cranberries (fresh or frozen)
1/2 cup cherries (fresh or frozen)
1/2 cup chopped walnuts 
1 tsp cinnamon
1/2 cup honey
1/4 cup water
1 tbsp lemon juice 


Preheat oven to 425 degrees


1. Combine dry ingredients in a large bowl

2. Combine wet ingredients in medium bowl

3. Stir wet mixture into dry mixture and stir until well combined

4. Place in refrigerator while preparing filling 

Filling Preparation:

1. Add chopped apples and pear to a large bowl
2. Stir in lemon juice so fruit is coated

3. Add the rest of the ingredients and stir until everything is combined

Cobbler Preparation:

1. Pour filling mixture into large casserole dish 

2. Remove topping from refrigerator 

3. Scoop 1/4 cupfuls and form little biscuits 

4. Place on top of filling

5. Bake for 10 minutes at 425 degrees

6. Reduce heat to 350, cover and bake for another 20 to 30 minutes until apples are soft 

7. Cool for 30 minutes on wire rack before serving. Store in refrigerator 

Sunday, November 10, 2013

Product Review: Pumpkin Pie and Snickerdoodle Lara Bars

I'm always excited when a new flavor of Lara Bars comes out. They are my go to snack (or quick breakfast) especially when I travel (fairly often), so it's always nice to have something new.

Not all Lara Bars are okay for SCD, but many are, so it's usually pretty easy to find one that works. I've noticed them popping up in convenience stores more and more often, which is nice when I'm on the road. Even the little self-serve mart at my work has them.

Point being - they seem to be catching on, which makes me very happy. It's rare that a food that fits my special diet is so readily found and enjoyed by people who are not on a special diet.

On to the Snickerdoodle and Pumpkin Pie Lara Bars:

I have not found these in my local stores yet, but the folks over at Lara Bar were kind enough to send me samples in exchange for a fair and honest review.


This bar is SCD friendly - probably! 

UPDATE - I just received an email from LARA Bar - the vanilla is organic and has no sugar. Good news! (updated 11/12/13)

Sorry for not being definitive on that, but these bars contain vanilla extract. I'm pretty sure what
they use does not have sugar, but I just sent them off an email to find out for sure. I didn't want to wait for an answer before publishing this, since I know some of you might find these in the stores or even order a whole box online - so I wanted to give that warning that these do have vanilla extract, which is an ingredient we have to be careful about.

The other ingredients are fine - dates, cashews, almonds, cinnamon and sea salt.

The taste (yes, I tried one) reminded me a little of the Apple Pie flavor without the raisins, and I could  taste the hint of vanilla. I'm not sure how much they actually reminded me of a Snickerdoodle, then again I don't remember the last time I ate a real Snickerdoodle cookie. However, I did like the flavor. It was a nice subtle spicy flavor.

Overall verdict is a thumbs up - assuming the vanilla extract is okay. It wasn't as distinctive of a flavor as I was hoping, but it was good.

Pumpkin Pie

This was the flavor I was most excited to try and it is SCD friendly.

The ingredients are dates, cashews, almonds, dried pumpkin, cinnamon, nutmeg, allspice, cinnamon and ginger.

I liked these bars a lot. The dried pumpkin is not sweetened which offset the sweetness of the dates perfectly. Since the pumpkin is dried it doesn't have a creamy pie texture, but I really liked the combination of flavors. This is definitely a unique Lara Bar that I hope they keep around, or at least bring out during the fall season.

Overall verdict: Thumbs up on the Pumpkin Pie!

Monday, October 7, 2013

SCD Recipe: Pineapple Custard Cake

Many years ago I inherited some cookbooks that had belonged to my great-grandmother. I have always loved looking through these cookbooks because there are a lot of recipes that are probably not made too often these days.

The cookbooks are called The Modern Encyclopedia of Cooking and was first published in 1947. The edition I have was an updated version published in 1956. I'm saying cookbooks plural because there are two very thick (around 1000 pages each) books in the set.

They actually contain a lot of useful cooking advice. Since it was a time before microwaves and less processed foods, I have found it to be pretty helpful at times - even for SCD cooking. To my surprise there is even a section about gluten-sensitivity! It recommends using soy flour, but I was still surprised to see that in there.

Over the weekend I decided to try an adapt one of the recipes to make it SCD friendly. I also had to find something that would use only the ingredients I had on hand.

Here is the recipe I tried. It sounds unusual, but it was pretty good. It had more of a pudding texture than custard. I may play around with it in the future, but it turned out good enough to share as is:

Pineapple Custard Cake


1 1/2 tbsp butter
1 tbsp lemon juice
1/4 cup crushed pineapple (or one of the little cans - in its own juice)
1/4 cup almond flour
1/2 cup honey
1/4 tsp salt
2 eggs - separated
1/2 cup yogurt blended with 1/4 cup pineapple juice drained from can


  1. Divide butter between custard cups (I used to mini-pie pans, but you could also use 4 regular custard cups) 
  2. Heat oven to 325 degrees
  3. Place almond flour, honey, salt and lemon juice in a medium mixing bowl
  4. Stir to mix
  5. Add egg yolks and whisk until smooth
  6. Stir in crushed pinapple
  7. Fold in yogurt/pineapple juice mixture
  8. Beat egg whites with electric mixer until stiff
  9. Gently fold egg whites into batter until it forms a spongy mass
  10. Immediately pour batter into prepared custard dishes
  11. Place custard in a large glass baking dish
  12. Pour hot water around dishes to a depth of 1 inch
  13. Bake for 50 - 60 minutes until custard is golden brown on top and set
  14. Remove from pan and allow to cool
  15. Chill in refrigerator before serving

This recipe being shared on Slightly Indulgent Tuesday


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