Chewy N'Oatmeal Raisin Cookies - (SCD)

This is really Lucy Rosset's Cinnamon Cookie recipe with minor tweaks. Four years ago my son was on a rotation diet and I made these with pecan meal instead of almond flour. The result reminded me of chewy oatmeal raisin cookies. I have found them to be even better with this ratio of pecan meal and almond flour.

The original recipe can be found in Lucy's Specific Carbohydrate Cookbook sold at Lucy's Kitchen Shop, Digestive Wellness, and Amazon. It is grain-free and junk-free. There is also a wonderful Garlic-Parmesan Bread recipe in this book that is one of our favorites.

Chewy N'Oatmeal Raisin Cookies (SCD)

4 TBSP. Butter, melted
1/3 Cup of Honey
1 1/3 cup Pecan Meal
2/3 cup Almond Flour
1 teas. Cinnamon
1/8 teas. Salt
1/4 teas. Baking Soda
1/2 cup Raisins

Preheat oven to 285 degrees. Butter a cookie sheet or place a piece of parchment paper on it (preferred). Mix melted butter and honey in a small bowl. Combine dry ingredients in a medium mixing bowl (except raisins). Stir wet ingredients into dry. Stir in raisins. Roll into 1" balls, place on cookie sheet and flatten slightly with hand. Bake for 15 to 17 minutes until done.

This post is linked to Fightback Fridays and Slightly Indulgent Tuesdays.

Eggs in a Hoola Hoop (SCD, GFCF)

This egg dish has been floating around the internet for awhile and I finally tried it.

The ingredients are obvious: eggs, bell pepper rings sliced about 1/3" thick (yellow, orange, and red bell peppers are much milder than green), a little fat for frying, salt and peper. I cooked the pepper rings for about 2 minutes per side before adding an egg to each one.


Here's the recipes from around the web:

Flower Power Eggs from Apron Strings

Fried Eggs in a Bell Pepper Ring from Food Renegade

Roasted Bell Pepper Egg in the Basket from Z's Cup of Tea

Bell Peppered Eggs from Back to Her Roots

Eggs Fried with Tomato in Bell Pepper Ring from Enjoy Your Cooking

Bell Pepper Egg-In-A-Hole from Shutterbean (Use SCD legal toast)

Banana Snaps (SCD)

Here's a lunchbox treat that's not too sweet.

Banana Snaps (SCD)

1 cup Pecan Meal
4 cups Almond Flour
1/4 teas. Sea Salt
1/4 teas. Baking Soda
1 teas. Cinnamon
2/3 to 3/4 cup mashed Ripe Banana
1/4 cup melted Butter
1/2 cup Honey
1 Egg
1 teas. Vanilla Extract

Preheat oven to 300 degrees. Line a cookie sheet with parchment paper.

In a large bowl combine dry ingredients. In a medium bowl mix wet ingredients together. Pour wet ingredients into dry and stir until combined. Chill in freezer or refrigerator until it can be handled easier (10 to 30 minutes). Roll dough into small balls, about 1/2 inch diameter, the size of a large marble steely, and place on cookie sheet. With wet hands press cookie dough balls flat. Bake 20 to 30 minutes, depending on how crunchy you like your cookies. Makes about 6 or 7 dozen.

These keep well, for about 10 days in an airtight container (we live in a dry climate, so humidity may affect shelf life).

This post is linked to Fightback Fridays.

Great Recipe - Cinnamon Cookies from Comfy Belly (SCD)

Here's another great cookie recipe from another great blogger: Cinnamon Cookies from Erica at Comfy Belly. If you scroll down her post, commenter Susan suggests using vanilla extract in place of the cinnamon and then sprinkling the cinnamon on top to make a snickerdoodle. I tried that variation and it is delicious too. My son loves the cookie dough and the cookies. Thanks Erica! Erica's blog also has many other SCD legal recipes.

Recipe Review - Crispy Chicken Nuggets from SCD for Life

My five year old is a stickler for kid food and luckily there are many SCD blogs with lots of kid friendly recipes. It's great to see more and more SCD blogs popping up. I especially like Sherry's "Specific Carbohydrate Diet for Life" blog where I found this recipe for Crispy Chicken Nuggets. These were delicious, easy to make, and passed the kid test. I added a teaspoon of Herbs de Provence to the almond flour, but any spice would work well. Thanks Sherry!

Here are some more SCD freindly Chicken Nugget recipes:

Chicken Nuggets from Comfy Belly

Egg-Free Chicken Nuggets from Egg-Free SCD Mommy

All Star Chicken Nuggets from Mrs. Ed's (GFCF and nut-free)

Primal Chicken Nuggets from Life as a Plate (egg-free)

Chicken Avacado Tots from SCD Recipe (GFCF, egg-free, nut-free)

Chicken Tots from PecanBread (egg-free and nut-free)

Banana Almond Butter Pancakes (SCD, GFCF)

My parents are visiting and these pancakes were a big hit for breakfast. When it finally dawned on me I had not taken a photo yet, they were nearly devoured, except for this lonely one. I got the idea for these from this recipe on Marks Daily Apple.

This post is linked to "Fightback Fridays" at the Food Renegade


Banana Almond Butter Pancakes

1 ripe Banana
1/2 cup Almond Butter
2 Eggs
2 TBSP Honey
1/4 teas Sea Salt
1/4 teas Baking Soda
1/2 teas. Vanilla
dash of Cinnamon

In a medium size mixing bowl, puree banana, with a hand mixer or with a potato masher. Mix in the rest of the ingredients. Cook over a medium heat on a lightly oiled griddle. They burn easy so you may need to lower your heat a tad. Makes 10-12 palm sized pancakes.

Grain-Free Butter Cookies (SCD)

This is adapted from Elana's "Star Cookies for St. Lucia". I found this recipe and Elana's website just in time for our first SCD holiday season. My son was three then and was thrilled to have these cookies, they have been a favorite ever since. The other great thing about this recipe...the cookie dough. It's makes the best cookie dough, Gordon and I sometimes eat more than we bake! I have adapted it to the SCD and replaced the coconut oil with butter, as my son has a severe coconut sensitivity.

This post is linked to "Calling All Cookies" at the Sensitive Pantry.

Grain-Free Butter Cookies

2 1/2 cup Almond Flour
1/2 teas. Sea Salt
1/4 teas. Baking Soda
1 teas. Cinnamon
1/2 cup (one stick) Butter, melted or very soft
5 TBSP. Honey
2 teas. Vanilla Extract
1/2 teas. Almond Extract

Preheat oven to 350 degrees. Line one or two cookie sheets (depending on how much dough you've nibbled on) with parchment paper.

In a large bowl, combine dry ingredients. In a small bowl combine the wet ingredients. Stir wet ingredients into dry.

If you are not making cut out cookies: Chill in refrigerator for one hour. Roll into one inch balls, place on a cookie sheet lined with parchment paper and lightly press down. Bake 7-10 minutes until very lightly browned.

To make cut out cookies, chill dough in freezer for one or two hours. (You can also keep dough in the freezer to have on hand) Cut out several 6 inch by 6 inch squares of wax paper. Roll a golf ball size of cookie dough between two sheets of wax paper. Peel off top sheet and cut out cookie shape. Flip over onto a cookie sheet lined with parchment paper. Peel off other piece of wax paper.
Bake 7-10 minutes until very lightly browned.

The Real Deal Strawberry Gelatin (SCD, GFCF)

The real taste of strawberries is great in jello, you'll never want the artificial stuff again. I used a 5 cup decorative bundt pan, but I forgot to oil it and the warm water bath was too effective, but it still tasted great.

4 cups Strawberries, sliced
Water
3/4 cup Honey
3 packs Knox Unflavored Gelatin

In a large bowl add 1 cup of water and sprinkle gelatin on top. Set aside to absorb.

Puree strawberries with an immersion blender or in a blender. Add water, if needed, to bring it back up to 4 cups. Add to a saucepan with honey and bring to a boil.

Pour some of the hot strawberry mixture, about a cup or two, on top of the gelatin. You may need to whisk to get the gelatin incorporated. Then add the rest of the hot strawberry mixture and stir to combine. Chill until set.

Raspberry Coconut "Zinger Style" Cupcakes (SCD)

I'm not a junk food fan, but I do have to admit Raspberry Zingers taste pretty good. Here's a "non-junk" gluten-free version. It's for this months "Go Ahead Honey It's Gluten-Free! Elana of Elana's Pantry is the hostess and the theme is Grain-Free Cakes and Cupcakes. If you haven't checked out her website or her cookbook "The Gluten-Free Almond Flour Cookbook" then you're in for a real treat.

Part One: Vanilla Cake (SCD, GFCF)

2 1/2 cups Almond Flour
1/2 teas. Sea Salt
1 teas. Baking Soda
1/3 cup Honey
1/3 cup Oil
4 eggs
1 TBSP Vanilla Extract (SCD Legal)
1/4 teas. Almond Extract (SCD Legal), optional

Oven 350 Degrees. Line a muffin tin with 12 cupcake liners.

In a large mixing bowl combine dry ingredients. Mix in wet ingredients. Spoon into cupcake liners. Bake for about 20 minutes, tops will be lightly browned when done. Cool completely.

Part Two: Creme Filling



Prepare 1/2 recipe of Cream Cheese Frosting

Put a tip on a pastry bag and fill with one cup of frosting. Insert tip into the middle of cooled cupcake and squeeze just until top of cupcake pops up.

Part Three: Topping

About 1/2 cup Coconut, unsweetened
Raspberry Jam

I used the recipe from Pecanbread.com and it's SCD legal. I used one 12 oz bag of Frozen Raspberries, thawed. If you don't like seeds in your teeth, put the raspberries in the blender and puree. Then set a wire mesh strainer over a saucepan, pour the pureed raspberries in and then used a wooden spoon to push out the liquid. Add 1/3 cup honey, then stir and boil forever, about 45 minutes until thickened. Cool completely.

Spread raspberry jam over the top of each cupcake and then sprinkle with coconut.

Go Ahead Honey, It's Gluten-Free- Wish Upon A Star Burgers with Looney Sauce

Go Ahead Honey ...It's Gluten-Free, is a web event that's has a different theme each month. This month's host is Katrina of Gluten Free Gidget. The theme: Dinner with Disney.
My recipe was originally inspired by a hectic morning. I am not a morning person. Well, actually I'm just not a weekday morning person. My son G takes breakfast and lunch to school. It's just too early for me to be creative. This is one of my morning tricks, and it's sooo easy! The sauce is my take of "Fry Sauce", a local favorite at about any fast food joint in Salt Lake City , Utah. That's where I lived as a teenager. I am not a ketchup fan but I did like fry sauce. The name of the sauce isn't from Disney. Whenever my son has a favorite balloon he calls it "Looney" and plays with it just like a stuffed animal.

For the burgers:

In the frozen section of the meat department in any grocery store purchase 100% all beef frozen patties, keep frozen until use.
Metal star shaped cookie cutter and a steak knife

Looney Sauce:

2 TBSP. Mayonnaise (for SCD use homemade)
3 TBSP Ketchup (for SCD use homemade)
2 TBSP Carrots, cooked and pureed

Fry hamburger patties over medium heat until cooked through. Transfer to a plate. When cool enough to handle place cookie cutter on patty, press down with one hand and cut away with the other.

For the sauce: whisk mayo and ketchup until smooth. Then whisk in carrot puree.

For homemade SCD legal mayo recipes: SCD Recipes

For homemade SCD legal Ketchup: SCD Girl and SCD Recipes

All Star Chicken Nuggets (SCD, GFCF, Nut-Free)

Who says a SCD mom can't compete with those frozen nuggets in cutsie shapes! Once upon a time, the only way to get my child to eat anything was to shape it into a star. These were a big hit. Although I'll have to warn you to make them at your own risk. I've burned my fingertips a few times. If you're not a daredevil then you can just shape them into patties. This makes a large batch which you can keep in the fridge and nibble on for a couple of days, or individually wrap and freeze. Believe it or not, these are actually good for breakfast.

3 cups Chicken, cooked
1 cup Vegetable, cooked (Carrots, Zucchini, Green Beans, etc)
3/4 teas Sea Salt
Spices to taste: Good options are Cumin, Chili Powder &/or Minced Garlic
2 Eggs
Oil or Butter for frying

Put chicken, veggies and salt into processor and pulse until just shredded. Put into a mixing bowl and season to taste. Mix in eggs.

If you're going to fry into shapes (again, at your own risk) you need metal cookie cutters, tongs, two spatulas and a butter knife. Heat your oil or butter in a non-stick skillet over a medium heat. Oil a cookie cutter and place in skillet. Carefully spoon in chicken mixture. After a few minutes when the first side is slightly browned, flip and cook on second side. When both sides are lightly browned put cookie cutter/nugget on a plate. With tongs in one hand holding the cookie cutter, use a butter knife to go around the edge of the nugget/cutter to free the nugget. It took me a few times and a few burned fingertips to get this down. Now I usually have two skillets going at once and can crank them out fairly quickly.

Orange Creamsicles (SCD)

Hot weather is showing up and it's time for popsicles. Here's a SCD version:

One Popsicle Mold

1 cup of Orange Juice or Orange-Mango Juice
2 TBSP. SCD Yogurt!

Whisk juice and yogurt until smooth. Pout into Popsicle molds and freeze.

Note: For SCD Mango-Orange juice I juice the mangos myself.