Pecanbread...It's Not Just for Kids Anymore

Many of you know that Pecanbread is the SCD website for parents with children on the SCD. We started the SCD for my son in 2008, who has had GI issues since one week of age and regressive autism. Pecanbread has been a godsend for me, especially for kid friendly recipes and trouble shooting ideas. The website is designed for kid issues, however, there is so much valuable information that it is just as useful for grown ups too. If you are following the SCD and have never thought to poke around on it, you may be surprised. They also add new info from time to time. Here's a just a few of their interesting pages:

SCD and Detoxification
Stages (may be helpful for some)
Recipes in stages
Sample Menus
Food Preparation
Common Mistakes
Overcoming Difficulties
Improving Results
Yeast and SCD yeast protocol
Constipation
How to enhance the SCD (although I don't believe between GAPS and SCD one is better in general than the other, it all depends on the individual chemistry, for us starting SCD was the better option)
Probiotics

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.

Summer Blogging Break 2011

I haven't abandoned you. We've had a busy spell for awhile which included lots of "to do" things, including getting our broken oven fixed. Even though it's been over 100 degrees everyday, I was still lost without my oven. On the plus side, what better way to enjoy 100 plus temperatures than at Schlitterbaun. Every summer we try to visit good friends in San Antonio and spend a day at a water park.

Now this may seem like a typical photo of a family waiting in line (see below). For us it was a really big event. Notice there is no crying or screaming. Our child has never done lines well. Waiting in lines with him was agonizing, he would have a big meltdown. Here, while there was some complaining, he was no worse than his cousin who is the same age. Has he outgrown it or will we have to bring the cousin everywhere we go now?

Between Schitterbaun and San Antonio was a Snake Farm which the boys had to see. All the way there they sang "going to the snake farm":

We also ate at our favorite restaurant in San Antonio, Chama Gaucha. It's a Brazilian steakhouse and most of their cuisine is gluten-free. It's amazing.

SCD Lazy Daisy Cake

In my last recipe post I mentioned it was too hot to use the oven. Then I see a recipe for Lazy Daisy Cake in a Taste of Home publication and I can't fire the oven up fast enough to attempt a SCD version. This has a luscious buttery gooiness to it, a great trait to find in a dessert!

SCD Lazy Daisy Cake (SCD)

Cake:
2 Eggs
1/2 cup Honey
1 teas. Vanilla Extract
2 cups Almond Flour
1 teas. Baking Soda
1/4 teas. Sea Salt
1/2 cup Yogurt or Yogurt Cream (yogurt made from half and half), heated just to room temp
2 TBSP Butter, melted

Topping:
1/3 cup plus 1 TBSP Honey
1/2 cup Butter, melted
1 cup Unsweetened Shredded Coconut

Preheat oven to 350 degrees. Butter an 8" x 8" baking dish. (I use a pyrex dish)

For Cake: In a large mixing bowl, beat eggs, honey, and vanilla until combined well and just a bit frothy, about one minute. In a small mixing bowl, combine flour, baking soda and salt. Then add to the egg mixture and beat just until combined. Beat in yogurt and melted butter. Pout into buttered baking dish and bake about 30-35 minutes, until cake tests done. Let cake cool for about 20 minutes.

For Topping: In a small saucepan melt butter and stir in honey until combined. Then stir in coconut. Spread over cake. Place under the broiler for about 3 to 4 minutes until browned and bubbly. Watch it closely, once it browns it doesn't take long to burn. Cool and enjoy! It seems like the next day it was even better.

This post is linked to Real Food Weekly, Fight Back Fridays, Sugar-Free Sunday, Slightly Indulgent Tuesdays, and Gluten-Free Wednesdays.

Dr. Ayers on Jimmy Moore's Low Carb Show

Jimmy Moore did an interview with one of my favorite non-foodie bloggers, Dr. Art Ayers' of Cooling Inflammation. His Anti-Inflammatory Diet recommendations are very similar to the SCD. When we first started the SCD diet I thought of it as temporary, until we were healed. After more research I now think it has it's advantages even in the absence of GI issues. Dr. Ayers blog has been full of information on the role of dietary inflammation on gut flora. In his interview with Jimmy Moore here, he discusses the role of starches and antibiotics on gut flora in allergies, autoimmunity, and constipation, and much more. The interview is 39 minutes into the podcast.