Little Guy can't tolerate any grains or flours so I couldn't make him a gluten free birthday cake. They mostly use rice flours or potato, which he also can't tolerate. I found a recipe for a banana bread in one of my SCD cookbooks, so I tried that out for him. I had to adjust this one a bit for everyone's allergy needs.

For "butter", I used coconut oil (he can't tolerate soy either for subs). I also left out the walnuts entirely, since Butterfly has a tree nut allergy. I bought the almond flour from Digestive Wellness, which is also where I buy Little Guy's almond muffins & cookies, since I don't have time to bake on a regular basis yet. I also didn't have any mini muffin pans, so I used a full size one & watched it closely. It took about 40m to bake.

Here's the recipe in its original form from Lucy's Specific Carbohydrate Diet Cookbook:

3 tablespoons butter, melted
1/4 cup honey
2 eggs, beaten
2 extra-ripe bananas, mashed
3/4 teaspoon baking soda
1/4 teaspoon salt
3 cups almond flour
1 cup walnuts, chopped

In a mixing bowl, thoroughly stir together all ingredients, adding the almond flour & chopped walnuts last. Scoop batter into 3 buttered loaf pans (3" x 5-1/2"), filling 3/4 full.  Batter can also be used to make muffins. Line muffin pans with paper cupcake liners, filling each 3/4 full.

Bake loaves or muffins in a preheated 310° F oven; loaves for 45-50 minutes, muffins 20-25 minutes.

Allow loaves to cool before removing from pans, and refrigerate before slicing.

Toast sliced banana bread in a 375-400° F toaster oven & serve lightly buttered.


Smoothie

I found this smoothie concoction on the back of a DOLE pineapple mango juice can. I made it with my vanilla flavored goat yogurt.

1 cup DOLE Pineapple Mango juice
1 cup fresh or frozen sliced peaches
1 carton vanilla yogurt
dash ground nutmeg

Combine until smooth.

Here's a recipe site that looks good; someone on one of my Yahoogroups found it looking for gluten free meal ideas, which they do have. I always have to adapt a lot anyway, but there might be some new ideas here. They have a quick & easy section too (my favorite kind!)...

Our Thanksgiving is not a big deal this year, but here are a few recipes I will be doing that are okay for our SCD plan.

Last year I found a turkey recipe on Food Network that was very good. In it's simplified form for our use it will be about the same as I did last year:

1 20lb turkey

1 orange, cut into wedges

1 lemon, cut into wedges

1 onion, cut into wedges

6 fresh rosemary sprigs

6 fresh sage sprigs

6 fresh oregano sprigs

7 tablespoons unsalted butter (I use coconut oil)

1 T Oil

1-1/2 t salt

1-1/2 t pepper

I put the fruit & herbs into the cavity & tied the legs together, then melted the butter with the salt & pepper (you can use herbes de Province with this but I didn't) & spread this on the outside of the turkey.  I used an oven bag for the turkey & stuck a thermometer in it. The turkey was juicy & flavorful.

*We make sure we use only an all natural turkey that has not been injected with any flavorings - this is important for us!

Carrot/Squash Kugel

From www.scdrecipe.com

(I have not made this yet but will be trying it)

1 lb. grated carrots

1 medium butternut squash (or other squash) cooked

2/3 cup applesauce (mine has to be homemade)

1 cup raisins (I'll be leaving these out; it's an advanced food we're not ready for)

1/2 cup honey

1 cup almond flour

1/4 teaspoon nutmeg (or to taste)

1/4 teaspoon cinnamon (or to taste)

1/2 cup oil

4 eggs

Preheat oven to 350F. Grease a 9"x13" pan.

Soak raisins in hot water to plump & drain them. (if using them)

Mix first 5 ingredients.

Beat eggs & stir in oil.

Combine egg mixture with carrot mixture.

Finally, combine dry ingredients and mix everything else.

Bake for about an hour.

Pumpkin Pie Filling

From www.pecanbread.com

(We've enjoyed this one)

2 cups cooked pumpkin or butternut squash- (I bake fresh pumpkin or squash)

3/4 cup to 1 cup honey

1/4 cup melted butter (or oil or coconut butter - I use coconut butter)

4 tsp cinnamon

1 tsp nutmeg

1/2 tsp cloves

2 egg yolks

4 egg whites

Puree the pumpkin or squash in the food processor.

Mix all ingredients EXCEPT egg whites.

Beat egg whites in separate bowl until stiff.

Gently fold egg whites into pumpkin mix.

Bake in pie dish at 350 for 50 minutes.

Cinammon Cake

From "SCD With Taste & Tradition"

(I haven't done this yet but hope to try it)

4 cups almond flour

6 eggs, separated

1 tsp baking soda

vanilla

1-1/4 cup honey

1/2 cup oil

2 tsp. cinnamon

1/3 cup orange juice

1/3 cup walnuts (optional - I cannot use them as my daughter is allergic)

Beat egg whites. Gently fold in rest of ingredients. Bake for 1 hour at 325.

Here's a frosting I'd like to try with that as I've heard it's good:

Frosting

From "Cooking to Heal Little Tummies"

1 cup nut butter (I make it pure from my almond flour; no sugar added)

1 tsp cinnamon

1 tsp vanilla

1/2 cup honey

Blend all ingredients with a mixer until smooth. Use to top cookies, muffins, or cakes.

Everyone was happy with dinner tonight, so I figured I'd share the two SCD recipes I made for us (yes, I made two options, but that won't be regular thing!).

SPINACH ROLL UPS

By Carey (from www.pecanbread.com)

Meat mixture:

Brown ground beef with seasonings

(I used onions, garlic, salt, & cumin)

Equal amounts of cooked spinach, drained (I used frozen organic, since there's a problem with the bagged these days).

Put both in processor & mix well.

Wrap:

Process 2 eggs & 1 tsp coconut oil in food processor or blender. (I doubled this for us)

Cook on med griddle (I used low setting) as very thin crepes, spread out with back of spoon to get it very thin. Cook till middle just bubbles & flip. Cooked side should not be very brown; just a little. Small ones roll & hold better.

Put on a plate & put some of the spinach/meat mixture on it & roll up.

GROUND CHICKEN AND VEGGIE LAYERS

From SCD With Taste and Tradition

1lb ground chicken or beef

2 eggs

1 onion, diced & sauteed

Salt & pepper, to taste

Mix ingredients well.

1 med. butternut squash, baked whole until soft

1 onion, diced & sauteed

2 T mayo (I used SCD homemade mayo)

Salt & pepper, to taste

Mix ingredients well.

Layer chicken/beef mixture & squash mixture alternately in greased pan: chicken, squash, chicken, squash. Bake at 350 degrees F for appx. 1-1/2 hours.

I got a big thumbs up on these tonight!

Enjoy!