Sunday, October 26, 2014

SCD Recipe: Caramel Apple Nests

I always used to enjoy making caramel apples for Halloween with my mom. Of course in those days we just bought a big bag a caramels, melted them down and covered the apples with them.

But since those caramels are not allowed on SCD we need to make our own caramel. While I like the taste of caramel apples, they are not always that fun to eat. They can get messy and you always end up eating all the caramel before you finish your apple.

Since I recently received a veggie spiralizer I thought I would give caramel apples a bit of a twist and I came up with these nests. You could always do this as a big plate of apple spaghetti, but I like to keep things in single servings.

Makes six.


1 medium Granny Smith apple (or whatever kind you like, I like the tartness mixed with sweet)
1 tsp lemon juice

Caramel Sauce:

1/4 cup raw cocoa butter*
1/4 cup coconut butter
2 tbsp honey
1 tbsp butter (coconut oil for paleo)
1/2 tsp vanilla

*If you don't have cocoa butter increase coconut butter to 1/2 cup


  1. Use spiralizer to create apple "noodles"
    1. If you don't have a spiralizer you could try to julienne the apples
  2. Toss apples with lemon juice to keep them from browning
  3. Line jumbo muffin tray with paper liners
  4. Evenly divide apples into each of the cups
  5. Add all caramel ingredients except vanilla to small sauce pan
  6. Stir over medium heat until everything is melted
  7. Reduce heat to medium-low and stir for another 4 - 5 minutes until mixture darkens
  8. Remove from heat and allow to cool and thicken a little (just a few minutes)
    1. You will probably notice the cocoa butter separate a little
      1. Stir again before pouring over the apples
  9. Pour evenly over apples - any way you like
  10. Chill in freezer for 30 minutes to an hour
  11. Store in refrigerator
  12. You may notice the cocoa butter separates a little from the caramel and hardens on it's own. If you don't like this you can use all coconut butter ad leave out the cocoa butter

Tuesday, October 21, 2014

SCD Recipe: Caramel Apple Crisp

I have been experimenting with baking without adding a sweetener like honey. This recipe uses dates as the only sweetener. Using honey more sparingly decreases sugar cravings, reduces calories, and it saves money. When I first started SCD I found myself buying honey all the time. I also started getting a little tired of the taste of honey.

This is a small serving recipe. You can double it if you want more, but a lot of times I don't want to have leftovers. I want to move on to something new. This will serve two to four depending on your serving size. Since it wasn't too sweet, it also works for breakfast.

Filling Ingredients:

5 Medjool dates - chopped
1 tbsp butter
1/4 tsp sea salt
1/4 + 1 to 2 tbsp of water
1/2 tsp vanilla
2 large granny smith apples
2 tsp lemon juice
1 tbsp coconut flour
1 tsp cinnamon
1/4 tsp ginger

Topping Ingredients:

1/4 cup almond flour
1 tsp cinnamon
1/8 tsp sea salt
1/2 cup chopped walnuts
3 tbsp cold butter - chopped


  1. Preheat oven to 350 degrees
  2. Peel, core and chop or slice apples (I like them thinly sliced)
  3. Toss apples with lemon juice in a medium mixing bowl
  4. Add dates and 1/4 cup of water to a small saucepan 
  5. Bring to a simmer and stir until dates begin to break down
  6. Continue stirring and smash dates to mix them with the water
  7. Add 1 tbsp butter
  8. Add 1/4 tsp sea salt
  9. Simmer and stir until dates begin to darken
  10. Add 1 - 2 tbsp water as needed to keep a sauce consistency 
  11. When sauce darkens to a dark amber color and looks a little shiny remove from heat
  12. Stir in vanilla
  13. Allow to cool a little before mixing with apples
  14. Mix the rest of the filling ingredients with the apples
  15. Stir in date carmel
  16. Add mixture to lightly buttered 8 x 8 baking dish or you can use two 4 x 4 dishes
  17. Combine all topping ingredients to a mixing bowl
  18. Combine with butter to make pea-size lumps
  19. Pour evenly over apple mixture
  20. Bake for 35 minutes - until apples are soft

Thursday, October 9, 2014

New SCD - Gluten-free, Grain-free and Sugar-free e-Zine

Looking for a round up of SCD - gluten-free & grain-free news and recipes from around the web? I just started one of those online magazines just for that.

Gluten-free, Grain-free & Sugar-free Daily

You can subscribe via email by clicking the link above or you can follow @SCDForLife on  Twitter and you will get the daily update there.

The majority of links will be SCD but I did a few from my favorite Grain free and Paleo bloggers.

Thursday, September 18, 2014

SCD Recipe: Apple Almond Butter Cups

These little treats don't contain in sugar. They are perfect if you are doing a detox like the 21 Day Sugar Detox program from Diane Sanfilippo.

My jumping off point for this recipe was 21DSD Green Apple and Coconut 2-Bite Treats from PaleOMG.

That recipe is completely fine for SCD also - and is nut free, so if you don't want almond butter you can try that one out.

The main variation I used besides almond butter is using real butter to cook the apples instead of coconut oil. I also used some raw cocoa butter, but you can use all coconut butter if you don't have any cocoa butter.

Makes 12


1 medium Granny Smith Apple
2 tbsp butter (you can use ghee or coconut oil - use these if doing 21 Day Detox or Paleo)
2 tsp cinnamon
1/4 cup cocoa butter (optional)
1/4 cup coconut butter (if not using cocoa butter increase to 1/2 cup)
1 tbsp coconut oil
2 tsp pure vanilla extract (make sure no sugar added)
1 - 2 tbsp almond butter


  1. Line a mini muffin pan with paper liners
  2. Peel and dice apple
  3. Add butter to small sauce pan
  4. Heat butter over medium heat until melted
  5. Add diced apple and cook until apples are soft (around 5 - 10 minutes)
  6. Stir in Cinnamon
  7. Remove from heat
  8. Stir in cocoa butter (if using, coconut butter and coconut oil)
  9. Stir until well combined
  10. If mixture is too stiff, place pan over low heat and stir until everything is soft and mixed
  11. Add 1/2 tsp almond butter to each muffin cup
  12. Pour apple mixture to fill cups
  13. Freeze for 20 - 30 minutes to harden
  14. Store in refrigerator or freezer
This recipe being shared on Fast and Easy Paleo Recipes

Sunday, August 24, 2014

SCD Recipe: Creamy Roasted Cauliflower Soup

I know it's still summer, but that doesn't mean you don't want comfort food. I had never tried cauliflower soup before, but it sounded kind of good so I thought I would give it a try.

This recipe is easily converted to Paleo with just a couple of substitutions. I used frozen cauliflower and it worked just fine, but of course you can use fresh.

SCD Creamy Roasted Cauliflower Soup


2 15 oz bags frozen cauliflower (thaw before using)
1 - 2 tbsp olive oil
2 tbsp butter (use coconut oil for Paleo)
3/4 cup chopped onion
2 tsp minced garlic
1 tsp salt
1 tsp pepper
4 cups broth (I used chicken)
1/2 cup grated Parmesan cheese (leave out for Paleo)


  1. Heat oven to 375 degrees
  2. Line baking sheet with parchment paper
  3. Toss cauliflower with olive oil and salt & pepper
  4. Roast for 30 to 40 minutes - until the edges of the cauliflower just begin to brown
  5. Melt butter a large soup pot over medium heat
  6. Add onion and garlic
  7. Saute until the onions are soft and translucent
  8. Add the broth
  9. Reduce heat to medium-low and simmer for 10 - 15 minutes
  10. Place roasted cauliflower into the broth
  11. Use immersion blender to blend (or place soup in blender in batches until it is pureed) 
  12. Stir in Paremesan cheese 
  13. Simmer soup for 15 - 30 minutes

Sunday, July 6, 2014

SCD Recipe: Blueberry Buckle

This recipe uses the ever elusive dry curd cottage cheese, but if you can find it, it gives cakes a nice moist texture. I also like that it seems to make the cakes  more firm.

Serving tip: Toast slice in some butter on top of the stove until each side turns dark brown.



2 1/2 cups almond flour
1/4 tsp salt
1 tsp baking soda
1 tsp lemon juice
1 tbsp vanilla
1 1/2 cups dry curd cottage cheese
1/2 cup honey
3 eggs
3 tbsp melted butter (or coconut oil)
2 cups blueberries


1/4 cup honey
1/3 cup almond flour
1/2 tsp nutmeg
4 tbsp cold butter, cubed


  1. Preheat oven to 375 degrees
  2. Add dry curd cottage cheese, honey, eggs, vanilla, melted butter and lemon juice to a blender
  3. Puree for several minutes until mixture is smooth
  4. Combine all the drive ingredients, except blueberries in a large bowl
  5. Pour wet mixture into dry ingredients and stir until well combined
  6. Stir in blueberries
  7. Combine topping ingredients in a small bowl.
  8. Mixture should be a little crumbly - the honey will make it more like a sticky thick batter
  9. Line 9 x 13 baking dish with parchment paper 
  10. Pour cake mixture into pan so it is even
  11. Drop pieces of the topping over the cake batter
  12. Bake for 35 - 40 minutes until cake is golden on top 
  13. Store in refrigerator or freezer

Sunday, June 1, 2014

Product Review: Caveman Cookies

Always on the lookout for SCD friendly snacks I was excited to discover Caveman Cookies. They popped up in a giveaway on a Paleo blog site and I was eager to check them out. The company graciously sent me some samples to try out so I could discuss them in relation to the diet here on the blog.

There are currently six flavors and three of them are suitable for the Specific Carbohydrate Diet (click the links for a list of ingredients):

Rainforest - I need to verify that that dried cherries do not contain sugar - UPDATE (6/2/14) - Caveman Cookies verified that there is no sugar in the dried cherries.

Tropical - my favorite!

Original - the most basic and probably the best for beginning SCDers.

So the next question after determining something is SCD legal is how does it taste?

These are a nice little sweet snack. The taste is good - they are not overly sweet and there is a nice combination of spices. Like most baked goods that use honey as the sweetener, these have a chewy texture. If you are looking for a crunchy butter cookie or even a regular soft cookie these are not that. It's nearly impossible to get the texture that wheat flour and sugar creates, so I've stopped comparing at this point. I just judge on whether I like something or not.

I like these - they are a good energy snack. What I also like is that the cookies come individually wrapped so it's handy to grab a few to take along wherever you are going. I also like that the ingredients are healthy - it's not like eating total junk food - you wouldn't want to go overboard, but it's still a fairly wholesome snack. They are pretty filling so you probably wouldn't want to eat a ton at once anyway.


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