SCD Recipe: Strawberry Rhubarb Pudding

This started out as a fruit compote, but after it was done I decided I wanted to do a little more with it. I wasn't really sure what, but I found one envelope of plain gelatin in the cupboard, and I had a little bit of yogurt left in the refrigerator. I decided to throw it all together, and the result was a refreshing fruit pudding.

Ingredients:

2 cups chopped rhubarb
2 cups sliced strawberries
1 chopped apple
1/2 cup orange juice (or water)
1 tbsp lemon juice
1/2 cup honey
1 envelope plain gelatin
3/4 cup plain yogurt

Preparation:

1. Place rhubarb, strawberries, apple, honey, lemon juice, and orange juice in a large pot (or slow cooker)
2. Cook over medium heat until fruit is very soft - I cooked it about 3 hours in slow cooker
3. Sprinkle gelatin over hot fruit mixture
4. Allow gelatin to dissolve for about 5 minutes
5. Add yogurt
6. Use an immersion blender to mix everything - I left it a little chunky, but it could also be smooth. If you don't have an immersion blender, you can use an electric mixer or place in blender and puree a few seconds.
7. Pour mixture into large bowl or individual dessert cups
8. Refrigerate for several hours before serving
9. Dessert will not set solid, but will be thick like pudding

SCD Cookbook Giveaway!

Welcome to the first giveaway of my new cookbook - Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats.

Entry is simple - just leave a comment on this blog post and answer the following question:

How long have you been following the Specific Carbohydrate Diet?

Then send us an EMAIL.

Enter by Sunday May 12th - 5 PM Pacific 

One winner will be chosen at random from the valid entries - please see the Giveaway Rules and Restrictions section on our Terms of Use page for eligibility requirements.

Good luck!

New SCD Dessert Cookbook!

Today I am happy to announce that I have published a Specific Carbohydrate Diet dessert cookbook!

Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats

I have been working on this cookbook for about a year. It is completely self-written, self-edited, and self-published.

This project has been a labor of love - I decided I really wanted to do something on my own, so I could share some of my favorite dessert recipes with everyone.

Some recipes have appeared on this blog, and some are new, but they are now all in one place.

The cookbook contains over 50 dessert recipes, all fitting into the SCD diet.

For the month of May the cookbook will be 20% off at Lulu.com.

I will also be giving away 3 cookbooks to my readers - one a week. The first giveaway will begin Monday May 6th.

I just wanted to thank all of the people who visit this blog for their support and feedback!

SCD Recipe: Butter Pecan Frozen Yogurt

I used yogurt made with grass-fed milk, grass-fed butter, and pasture eggs for this recipe.

Ingredients:

2 cups yogurt made with one part whipping cream and one part half & half (if using lower fat yogurt, strain 4 cups for 24 hours)
2 eggs
1/2 cup honey
2 tbsp + 1 tsp butter
1/2 cup chopped pecans
1/2 tsp cinnamon
1 tsp vanilla

Preparation:

1. Place pecans, cinnamon, and 2 tbsp butter in a pan
2. Cook over medium heat for a few minutes until butter is melted and pecans are lightly toasted
3. Remove from heat and set aside
4. Blend together yogurt, eggs, and honey together until smooth
5. Place in a medium saucepan
6. Heat over low heat until it begins to simmer lightly - stirring occasionally
7. Stir in 1 tsp butter and pecan mixture
8. Simmer for two minutes
9. Remove from heat
10. Stir in vanilla
11. Pour into ceramic or glass bowl and chill for at least two hours
12. Prepare according to manufacturer directions on ice cream maker

This recipe being shared on Slightly Indulgent Tuesday

SCD Recipe: Easy Fruit Tart

It doesn't get much easier than this quick to prepare fruit tart.

Ingredients:

1 1/2 cups almond flour
1/4 tsp salt
1/4 tsp baking soda
2 tbsp honey
1 tsp vanilla
1/4 cup melted butter
1/4 cup chopped walnuts
2 cups berries and chopped fruit (whatever you like - I used strawberries, blueberries, raspberries, blackberries, and mango)
1 cup yogurt made from whipping cream
1 tbsp honey
1 tsp vanilla

Preparation:

1. Preheat oven to 350 degrees
2. Line a 9 inch round pan with parchment paper
3. Combine almond flour, salt, baking soda, honey, vanilla, butter, and walnuts in a large bowl.
4. Stir until mixed thoroughly
5. Press dough in an even layer in the baking pan
6. Bake for 9 - 11 minutes until it is golden brown
7. Cool on wire rack for 10 minutes to cool
8. Remove from baking pan and place on a plate
9. Allow to cool completely before adding fruit
10. Whip yogurt with 1 tbsp honey and 1 tsp vanilla, until it is fluffy
11. Top crust with fruit
12. Serve with whipped yogurt - If you are going to serve the entire tart you can add whipped yogurt before serving, otherwise it is best to add it to individual servings each time

SCD Recipe: Raw Banana Cream Pie

This is a great way to use up some bananas that are getting too ripe. I threw mine in the freezer a couple of days before I made this, then took them out to thaw a few hours before preparation. When you do this you don't even have to mash them, because they will be soft.

Crust Ingredients:

10 - 12 Medjool Dates
1 cup chopped walnuts
1/2 cup unsweetened dried coconut

Filling Ingredients:

3 or 4 very ripe medium bananas
3/4 cup cashew butter
2 tbsp coconut oil
1/4 cup honey
2 tbsp lemon juice
1 tsp vanilla

Preparation:

1. Pit dates, place in a bowl, and cover with water
2. Allow dates to soak for 20 - 30 minutes
3. Place dates, walnuts, and coconut into food processor
4. Pulse until everything is chopped and sticking together
5. Press mixture into a 9 inch pie plate, and spread evenly over the bottom
6. Place all filling ingredients into a blender
7. Puree for 3 - 4 minutes until mixture is very smooth
8. Pour mixture evenly over crust
9. Freeze pie for several hours or overnight
10. Allow to thaw for 10 - 15 minutes before slicing
11. Garnish with fresh banana slices if desired
12. Store pie in freezer

SCD Recipe: Parmesan Kale Crisps

Ingredients:

1 cup shredded Parmesan cheese
1/2 cup finely chopped kale
2 tsp olive oil
1/2 tsp salt

Preparation:

1. Preheat oven to 350 degrees
2. Line a baking sheet with parchment paper
3. Combine all ingredients in a large bowl
4. Drop by spoonful onto the parchment paper
5. Spread so they are as flat as you can make them
6. Bake for 15 - 20 minutes until they are light brown and crispy
7. Allow to cool