The cake, like the muffins, keep better if kept cold until serving.
Serve and enjoy (I have always wanted to say that)
Finally, I have to say that I found this cake to be a really good cake, not merely a good faux cake but a pretty yummy treat on any terms.
Hope it works out.
David and Marisol

PECAN,FILBERT OR ANY OTHER FLOUR CAN BE USED INSTEAD OF ALMOND FLOUR]
To get pecan or filbert flour call 845 356 3504

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Peanut Butter Brownies are as follows:
mix one cup of SCD-legal peanut butter, one half cup of honey, one half teaspoon baking soda, and one egg thoroughly and put in a well-buttered 8" square baking dish, and cook at 350F for about 25-30 minutes. Take out when nicely browned.

Bev

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PEANUT BUTTER CARAMELS

4 tabls. butter
1 cup honey
4 tsps. vanilla
1/4 tsp. salt
1 c. peanut butter

Bring butter, honey, vanilla, salt to a simmer for 15 minutes. Add peanut butter and stir and simmer another five minutes.

After cooking, pour into a buttered (I used a glass Pyrex) bread pan and put into the freezer a little while just till hard enough to slice with a buttered spatula. I cut them into little squares and wrapped in pieces of waxed paper cut to size. Store them in the fridge as they tend to melt down a bit otherwise. Hope you like these little goodies!

Sincerely, Julia

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the butternut squash "fries"

I cut them up thin (think McDonald's fries), tossed them in olive oil, and baked them at 425 on my baking stone. (Pampered Chef stoneware -- no turning required!)

**************************************************************************** Chicken nuggets

Chicken nuggets are just boneless chicken (thighs, breasts etc) cut into nugget shapes and rolled in almond flour and a bit of sage, salt and sometimes pepper. BAke at about 300 -325 , it depends on your oven. Mix up some honey, legal dijon and mayo and serve. Smiles all around.

Sheila

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I found this recipe sent in by Cary in my recipe files. I haven't tried it yet, but thought it might be a good one for those who are avoiding dairy.

Dairy free cookie recipe:

3 cups blanched almond flour

1/2 cup applesauce (actually I make mine by cooking apples with about 10 frozen cherries and puree) I am still getting this measurement down - may need more

1/4 cup melted butter or ghee

1/4 tsp salt or 1/2 tsp if using ghee

1/4 tsp baking soda

3 tsp vanilla

Mix all ingredients well. Form into little balls.
Keep a bowl of water to wet hands if dough sticks to them. Press into flat cookies on buttered baking sheet*. Bake at 300�C 12 to 15 minutes until they're the colour of "vanilla wafers". Especially good to dip into applesauce and yogurt.
I also tried putting a dab of applesauce in middle of cookie before baking - makes them less crunchy but more like a fruit cookie.
Cary

* Sheila's note. I often line my pans with parchment paper instead of buttering the pan. I buy mine at the grocery store alongside the plastic wrapHere is a recipe for cookies which are rolled out. Perhaps, they will serve as a gingerbread man cookie.

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Wendy's Peanut Butter Cake

I think this is Deanna's recipe.

This is my favorite cake, partly becasue it's really easy, and I haven't tried very many. It was posted on the LI list a long time ago, when I asked for a birthday cake for my son too!

Wendy's Peanut Butter Cake,A CAKE WITHOUT FLOUR:

1 Cup Peanut Butter
1 Banana (mashed)
1 Egg
1/2 Cup Honey
1 Tsp. Vanilla
1/2 Tsp. Baking Soda
1/4-1/2 Tsp. Almond Flavor

"Blend the above ingredients well. The longer you blend it the better. Of course don't let your blender or electric mixer start smoking. I blended the ingredients at high speed for about 1 min. to make the egg real fluffy and then I reduced the speed to "Stir" mode for about 2 min. to aerate it. [A food processor works great with this recipe - Deanna]

"Pour ingredients into a buttered cake pan and bake on 350 for about 20-30 min. (I was doing 20 things at once, so I am not sure about the time, just keep checking on it) It is done when it is a light golden brown color and a toothpick comes out clean. But don't let it cook too long, it is nice and moist and cooking it too long wouldn't be good."

Darby,
There is no almond flour needed.
I had the same reaction...how could that make a cake?
But it does...Very moist and dense, but still somewhat cakelike. Very tasty treat. And well appreciated, since the almond flour bothers my gut.
Note:if using a blender, yours may sputter and virtually burn out from the dense peanut butter. Mine almost did. Use a food processor if you can.
If you only have a blender,use at least 2 bananas, and put in all the wetter stuff first..egg, extracts, bananas. Then gradually add the honey,baking soda and peanut butter.
Claire Z.
(Submitted by Sonia)

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EASY frosting idea

Hi again,
My easy frosting idea is to spread nut butter (almond, peanut, whatever is tolerated) on top of the muffin or cake like a frosting. You can also dot with raisins, (like sprinkles!) if he eats those yet.
OR, mix the almond or peanut butter with honey, and stir it well until it almost gets whipped looking, and then spread. This has a more "frosting-like" consistency. Can also dot with raisins again.
Hope he has a GREAT birthday!
Sonya

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Hello,

Here is a recipe I adapted since we didn't have cashew butter, which the original called for, and also because I am not tolerating almond flour yet. No overwhelming peanut butter or banana taste and very easy to make. I also threw fresh blueberries in one batch and they disappeared very quickly. :)

Peanut butter pancakes:

1 banana
1/4 cup legal peanut butter
2 eggs
1/2 tsp baking soda

Mix all ingredients with a mixer. I make them into small pancakes because they are easier to turn.

Sheila,
UC 18 yrs, SCD 18 mos

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EASY PANCAKES

You can make great pancakes really easily just using cashew butter (or peanut or almond butter) and eggs, with a little baking powder. Just whisk everything together until you get a thick but still runny consistency (sorry the quantities are not precise) and then fry as normal pancakes.

My tip on making pancakes is to use 1 whole egg and 2 egg yolks per batch. This makes the pancakes very rich and filling. Then use the egg whites to make little meringues. Just whisk them, whisk in a little runny honey and bake at 100deg for about 1 1/2 hrs. Let them cool in the oven. You can also fold in coconut, ground nuts or seeds after whisking in the honey.

Caroline

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SODA

Another "soda" idea is to use Perrier or some other legal sparkling water, or legal carbonated soda water, and add grape juice or orange juice, usually half and half.
Very comforting when sick, at least to me.
Sonya

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Hi all,

I really missed having a biscuit with my cup of tea, so after many attempts I came up with this recipe:

Sheila�s Tea Biscuits

2 1/3 C almond flour
1/2 C peanut butter
3 eggs
1/4 C yoghurt (or water)
1/2 tsp salt
1 tsp honey (optional)
1/2 tsp baking soda

Mix almond flour and peanut butter well, set aside. Beat eggs then mix in yoghurt (or water), salt, honey (if using) and baking soda. Add egg mixture to nut mixture and beat until it firms up.
With a bowl of water nearby, roll heaping tablespoons between barely wet hands. Place on a buttered baking sheet and flatten to about 3/4 inch height. Bake at approximately 325 degrees Celsius for 15 minutes.
Remove when lightly browned. Cool & enjoy. This is very nice with butter and homemade strawberry jam.

Raisin variation:

Add about 1/2 C raisins after all other ingredients are mixed well.
This one is great with just a little butter.

Sheila

** ************************************************************************

COOKIE-CUTTER COOKIES (adapted from a pie-crust recipe at scdiet.org)

3 cups (firmly packed) almond flour
1 stick softened butter or 1/2 cup softened coconut butter or Spectrum
organic "shortening" (100% palm oil)
1 egg
1/2 - 2/3 cup honey (I use 1/2 cup)
2 tsp SCD-legal vanilla
1/4 tsp salt (less if using salted butter)
raisins, sliced almonds, cut-up bits of dried fruit, shredded coconut, etc. for decorating (optional)

Combine all ingredients thoroughly to make a stiff dough. Chill dough several hours or overnight in the refrigerator.
Preheat oven to 300 degrees F. Cover a cookie sheet with baking parchment paper. Place a ball of dough on the parchment, and cover with another sheet of parchment. Roll out dough between sheets of parchment with a rolling pin, until fairly thin - about 3/16" thick (well, 1/8 seemed too thin and 1/4 too thick, but whatever works best for you is OK). Peel off top sheet of paper.
Using cookie cutters, cut out shapes right on the parchment-covered cookie sheet. Since the dough does not spread while baking, shapes can be cut very close together so there'll be as little "in between" dough as possible. Use cookie cutters with open centers that cut only the outside edges of the cookie - not the embossed-design kind (otherwise the dough will get stuck inside the cookie cutter when the cutter is lifted.)
Carefully peel off the bits of "in-between" dough from around the shapes, and decorate, if desired.
Place the parchment-covered cookie sheet with the cookies in the oven and bake for about 5-10 minutes or until edges start to brown. (I originally stated 350 degrees in the recipe, but they do brown rather quickly so I cut down the temperature and really watch them.) Remove and let cool thoroughly before attempting to lift them off the parchment - they need to be fully cooled to become firm and hold their shape.
(Alternatively, the parchment can be placed on any flat, smooth surface for rolling out the dough, then carefully moved to the cookie she et either before or after the shapes are cut out.)

.

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Cooked fruit

We have baked apples, pears and raisins together with honey and cinnamon on top.
Also, I cooked some frozen cherries, which the boys really liked. You can also bake peaches. Pineapple isn't bad cooked either.

Jody

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Here is a late one. I made this recipe last Christmas. It smelled heavenly! This one is not very quick but it can be made ahead, refrigerated and then reheated as needed.

"Homemade Mulled Apple Juice", from "The Good Health Cookbook".

1 lb (450 g) cooking apples, peeled, cored and sliced
1 pint (600 ml or 2 1/2 C) water
finely grated rind and juice of 2 oranges
6 Tablespoons honey
6 cloves or large pinch of ground cloves
1 cinnamon stick or pinch of ground cinnamon
pinch of ground ginger (or a little fresh ginger)

Put all the ingredients in a pan, except the rum. Bring to a boil, then lower the heat, cover and simmer for 10 minutes until the apples are reduced to a pulp.

Tranfer to an electric blender and blend until the apples are smooth, but the whole spices , if used are still in pieces.

Strain, stir in rum, if used and serve hot.

I tripled the batch, and refrigerated it. When we wanted it hot, we reheated it in a saucepan.

Sheila

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RECIPES WITH DAIRY

GRAHAM CRACKERS 3 cups (1 lb) pecan flour
1/2 cup honey
2 T melted butter
1 jumbo egg
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp baking soda
6 Tablespoons yogurt cheese or DCCC

Blend honey, yogurt cheese, egg, spices, & baking soda.
Add to pecan flour and mix well.

Roll into logs about 1.5 inches across and freeze until just firm.

Slice into cookies between 1/8 to 1/4 inch thick, and bake in 325F oven for about 9 minutes. Turn crackers over, and bake again for about 8 minutes.

Remove from oven and allow to cool. Even better if you can stand to wait until the next day to let spices really penetrate.

If you want a really crisp cracker, return to warm oven (no more than 170F) and allow to sit for 2-3 hours, OR toss them in an Excalibur dehydrator on its highest setting over night.

Can also be sliced thick, and cooked the same amount of time, to give a slightly chewy, moist ginger cookie.

-- Marilyn (New Orleans, Louisiana, USA)

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Hi, folks....

In reading the stuff that people start with, pizza does seem to be a favorite food for some kids. I can appreciate some of you worrying about the nut flours, so perhaps my "beef crusted" pizza would be helpful.

Essentially, all you do is take the amount of meat in a regular hamburger patty (whatever size you usually use) and press it out on a baking pan as thin as you can possibly get it. Then bake at a low heat (no more than 250F) until the meat is done. You want to bake on a low heat to reduce the amount of shrinkage.

Pull the pan out, pour off any fat and broth (you can save the broth to flavor something else later!), spread with your favorite homemade pizza sauce, top with legal cheese, and pop it back into the oven until the cheese is melty. Serve in wedges.

If the dairy is still a factor, you could try just the beef crust and sauce, or the beef crust, sauce, and a few favorite veggies, peeled, seeded, and sauted tender in a little olive oil.

-- Marilyn (New Orleans, Louisiana, USA

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Here's three things I really think your child will not refuse:

1. pancakes made with brazil nuts.
The brazil nut has a brown skin. Cut that off. Then take about 8 of them, chop them, put them in a grinder. Grind them. Add an egg and a teaspoon or 2 of honey. Fry with butter ghee (which is casein free if that matters to you). You'd think they were regular pancakes, really.

2. raspberry popsicle.
This is very expensive, but guaranteed in my house anyway to get the fruit down. Wash the raspberries very well, puree them, put them through a seive to get rid of seeds. This new, pure raspberry juice can be mixed with honey, put into a popsicle mold (my advice is to get SMALL molds). She will eat it. Nobody could resist it. My son eats it without honey.

3. Pureed mango with a raw egg yolk.
This is not good if you have poor quality eggs, but if you think the egg is organic and fresh enough, raw egg yolk in pureed mango is undetectable. My son eats this every day. It's a meal in itself. But you need fresh mango, nothing canned.

Marti

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here's another one for slushy frozen fruit lovers:

When I make fruit juice for my son, I put the juice through a sieve. The not-so-thick pulp that's in the sieve goes to the freezer. Not necessary to add honey, it's sweet enough. Take out an hour before dinnertime, nice & slushy at dessert time.
And absolutely no effort at all, smiles all around. Mind you, my kid never used to eat ICE or FRUIT. Now he eats both. What a winner.

Marjan
The Netherlands

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Lunchbox Ideas

Some ideas that have been collected from the SCD listserve:

* Strips of steak or other meat/poultry, with a fork or on a stick, shishkebab style.

* Salmon with SCD mayonnaise.

* Lightly cooked (not soggy) veggies with SCD legal dressing.

* Chef salad.

* Deviled eggs.

* Hard boiled eggs (with an ice pack) with slices of SCD-legal bacon.

* Chicken/turkey salad, even just with SCD mayo and herbs for flavoring.

* Salad of sliced bananas, peanuts chopped a little, and SCD mayo.

* Dip broccoli, salmon, chicken or asparagus in a lemony mock Hollandaise of SCD mayo & fresh lemon juice, you can add dripped SCD yogurt for a milder, richer sauce. Add salt if desired. My daughter would want honey in it (!#%!)

* SCD yogurt blended with a banana plus other fruit makes a creamy drink.

* Lettuce roll-ups with meat, cheese and a dressing inside. Use colored picks or plastic swords to hold them together.

* Leftover main dish in tupperware.

* Grilled ground beef patty wrapped in foil (we always grill extra to keep ahead).

* Cheeses - rotate a variety such as Provolone, Swiss, Cheddar; slice it, dice it and shred it! Add to sandwich or main dish or cube it separately.

* Fruits of all kinds: grapes, melon, pear, peach, nectarine, tangerines, banana or a fruit salad combo. Cored apples filled with peanut butter. I try to vary it.

* Raw veggies - a carrot peeled and cut lengthwise into 4 or 6 skinny pieces then "glued" back together with ample peanut butter. Celery filled with peanut butter or cheese; broccoli florets or raw yellow squash sliced thinly with shredded cheese or SCD yogurt dip.

* SCD Muffins of all kinds.

* Nuts - (as appropriate). Pecans with raisins are good, dry roasted pistachios.

* Dried fruit - raisins are a staple at least once a week sometimes more. I have a dehydrator and dry apples, strawberries, figs and kiwi. Trail mix is a good occasional treat. Organic Stretch Island fruit leather is an occasional treat.

* Cookies - Monster Cookies (from BTVC book)are great. The Peanut Butter Cookies are tasty but don't pack as well. Coconut macaroons. Lucy's Cinnamon Cookies (from Lucy's Cookbook).

* Drinks - 6 oz. cans of tomato juice (Heinz), pineapple juice (Dole). Water bottles. Sometimes we empty the small size water bottles and fill with grape juice (Welch's) (fyi - no aseptic juice boxes allowed on diet).

* Banana and peanut butter sandwiches; like a little sandwich with two slices of round banana with peanut butter in between.

* Dates (California Medjool) stuffed with unsweetened coconut.

* Tuna salad made with SCD mayo rolled up in lettuce.

* Sliced red peppers and baby carrot sticks.

* Mixed deli olives of different kinds in oil.

* Stews and soups (in a thermos).

* Sliced roast beef with cheese and horseradish mixed with cheese (to make a spread).

SAMPLE MENUS

[Every child is different in which food he can tolerate,so these menus are just ideas,not prescriptions.The first three menus belong to three children with severe carbohydrate malabsorption.These children can only absorb a very small number of foods. Limiting the diet to only include absorbable foods enables the stomach to heal and gradually absorb other foods]

Hamburger patties
Baked chicken, whole or parts---just bake plain with skin on
Stew in a crockpot with carrots, rutabaga, onions and celery
Meatloaf made with grated onions and carrots some parsley and tomato juice
Pot roast with vegies
Sausage patties or skinless links (legal sausage, of course)
Fried chicken--- just fry in olive oil (You can coat with almond flour but it's fine without)
Legal hotdogs boiled with cabbage.

Also, if you peel and cut up a whole bunch of carrots, rutabaga, turnips and onion and then bake them in a casserole dish for an hour and a half or so, you have really good-tasting roast veggies. Make a whole lot so you can reheat them. It makes everything easier if you cook extras and can have leftovers from breakfast and lunch.

All the best, Ann

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One thing I did do was just cook a LOT of food, and have things to eat ALL the time, and I cooked things in as different ways imaginable as I could think of, like out of ground beef I would make:

---hamburgers
---"egg pizza" -- an omelet with (already cooked) ground beef in it, made in a little 7-inch omelet pan, and then cut into pizza slices
---meatloaf --every variation from just plain beef, to adding different things like tomato sauce, tomato juice, an egg, or shredding up some squash or zuchini in food processor and mixing it in with it-
---Etc, etc

I also made this that he LOVES:
I would brown some cubed meat (Like beef stew meat, or my son's favorite is lamb) in a little oil, and then add chicken broth and carrots, bring to a boil, partially cover, and simmer for a long time, a couple of hours, on a very low setting, stirring occassionally. What happens is the broth and meat juices simmer together and make the meat just very tender, but aslo the broth eventually cooks down (you ahve to stir it more towards the end), and makes like a "gravy" which is SO delish!!!

Anyway, it seemed like when there was always someting "ready", he ate better.
Because if I waited until he was very hungry, then he was fussing for a muffin or raisins or something he couldn't have. And he probably ate more.

Sonia

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Anna pretty much has coconut chicken or almond chicken or ground chicken (all sauteed in a pan with olive oil. The coconut and almond chicken is essentially just chunks of chicken cooked with shredded coconut or almond flour) at each meal, with a glass of her vegetable drink and a pecan/walnut muffin. That's it, three meals a day. Not too inspiring, though we're happy with it. She's a pretty picky eater and expansion even into other meats is a bit of a challenge (though we're working on it.) Also, since almonds and eggs have only recently come into circulation with us, more recipes (which we have yet to experiment with) will hopefully become part of our daily life

Marisol

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Here is my menu;my children have stomachs that can tolerate most SCD foods,so I have more freedom than the other parents.In time the other kids will get there too.

Plain days
breakfast:fresh fruit blended by Vita-Mix or blender(diluted with water )
goat yogurt
lunch:baked chicken
well steamed vegetables
baked winter squash
dinner::baked chicken or goat cheese
well steamed vegetables
avocado

Fancy days
breakfast:fresh fruit blended by Vita-Mix or blender(diluted with water )
goat yogurt smoothie made with honey,strawberries and/or banana
lunch:vegetables cooked with Indian spices
guacamole
dinner:omelette with vegetables
Almond bread
or anything from www.SCDrecipes.com that does not have beans.
We just did the SCD lasagne: "delicious"
Mimi

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Hi,

breakfast: almond bread w. peanut butter, apple/pear/banana juice (home made, diluted)

lunch: same as breakfast, but sometimes apple pancakes or muffins

diner: vegetables (steamed, usually 3 kinds of veg.), as potato replacer i use pumpkin, fish OR meat OR chicken OR boiled egg, lightly sprinkled with almond or hazelnut flour

dessert: frozen juice (sorbet-like ice) or fruit or nothing (ate too much), baked apple with honey, baked banana

snack: home made cookies

My son is NOT a picky eater and will eat anything, luckily.

Marjan
The Netherlands

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At moment my kids are eating smoothies with yogurt, fruit and the stray zuchinni--you can't taste it if you only add a little. The youngest eat raisins. All eat apples with peanutbutter, salad, carrots sticks, aged cheese, hamburger patties, eggs, nut cakes, nut pancakes, pumpkin pie with nut crust, chili, juice and chicken.

Autumn