Instant Mini Pizza Crust (Microwave!!)

This recipe is adapted from an English Muffin recipe I found on SCDfoodie.com. This is by far the easiest and fastest SCD Bread recipe I have come across so far. If you are in a hurry and want pizza and hardly any mess, make this one! This SCD Pizza Dough/Crust is Gluten free, dairy free, lactose free, yeast free, additive free, and refined sugar free.

1/3 Cup Almond Meal
1 Tbsp Coconut Flour
1/4 tsp Salt
1/4 tsp Baking Soda
1/2 tsp Italian Seasoning
1/4 Cup Shredded Parmesan
1 Egg
1 tsp Olive Oil
2 Tbsp Water
Coconut Oil for greasing ramekin
1 Can Hunt's Crushed Tomatoes for sauce (or blend a can of diced tomatoes)
Provolone cheese slices
Favorite Toppings

Mix wet and dry ingredients in separate bowls.
Combine wet and dry ingredients.
Grease the ramekin and evenly spread mixture into the dish.
Microwave for 2 minutes.
Once cooled slice into 4 thin discs.
Top each one with a can of crushed tomatoes, provolone cheese, and your favorite toppings.
Melt under broiler and serve.

Banana Bread

Yummy Banana Bread Recipe from Comfybelly.com. Super moist, sweet, dense and delicious! I added an extra banana and some raisins. This SCD Banana Bread is Gluten free, grain free, yeast free, lactose free, and sweetened with honey.

3/4 Cup Almond Meal/Flour
1/4 Cup Coconut Flour
3/4 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cinnamon
2-3 Ripe Bananas, mashed ( I used 3)
3 Eggs
2 Tbsp Olive Oil
1/4 Cup Honey
1/4 Cup Raisins
Add some pecans or walnuts too if you want.

Preheat Oven to 350*
Line a Loaf pan with parchment paper
Combine the dry ingredients in one bowl and the wet in another, mix well
Add Raisins to batter
Poor batter into loaf pan
Bake for 40-50 minutes

Grain Free Sandwhich Bread

Finally an all purpose grain free bread! Yay :) This recipe is pretty close to the one from againstallgrain.com. I didn't have the ingredients she used so I improvised and came up with this :) This bread reminds me of this nutty grain bread my mother used to make me eat when I was a kid. It is a little bit nutty untoasted but once you toast it almost tastes like typical whole grain bread. Very excited for everyone to try this! So far I have had it toasted with butter and homemade strawberry jam, and as a delicious ham & cheese melt! Look no further. This is the best bread substitute I have made yet :) This SCD Sandwich bread is gluten free, grain free, lactose free, starch free, Yeast free, and sweetened with Honey.

1 Cup Cashew flour
1/4 Cup Coconut Milk
1/4 Cup Almond Meal/Flour
4 Eggs, Separated
2 1/2 tsp Apple Cider Vinegar
1 tsp Baking Soda
1/2 tsp Salt
1/2 Tbsp Honey

Preheat the Oven to 300*
Line a loaf pan with Parchment Paper.
Have 3 large bowls - one for wet ingredients, dry, and one for the egg whites.
In wet ingredients bowl add the Coconut Milk, Honey and Apple Cider Vinegar
Separate Egg whites into separate bowl, add yolks to the wet mixture bowl.
Combine Almond flour, cashew flour, and Baking Soda in 3rd bowl and mix well.
Beat Egg whites with hand mixer until stiff peaks form.
Wet mixture and almond flour mixture together and mix well.
Gently fold into Egg Whites until well mixed, put in oven immediately.
Bake for exactly 1 hour *DO NOT OPEN OVEN BEFORE 1 HOUR or your bread will fall.

White Bean Tortillas

Yes, another white bean recipe :) I can't help it, they bring such a nice mild savory flavor that the nut flours have such trouble producing. I twisted and tweaked the tortilla recipe from Againstallgrain.com and came up with this :) The egg whites give these tortillas the bendy tortilla feeling that scream "Fill me!". Hope you like it. These SCD White Bean Tortillas are Gluten-free, Grain Free,  and Yeast Free.

Makes about 6 small Tortillas

1/4 Cup Coconut Flour
1/4 White Beans (soaked 24 hours, then cooked)
1/4 Cup Almond Milk
8 Egg Whites
1/4 tsp Baking Soda
1/2 tsp Salt

Blend Almond milk and beans in a blender or food processor. Once pureed add remaining ingredients, batter will be runny. Heat a non-stick saute pan on medium-low.  Poor a small circle of batter into the hot pan and tilt it around quickly to spread the batter into a thinner circle. Flip after about 2 or 3 minutes, it will look like the tortilla batter dried on the one side up (will make sense when you make em). Cook other side another 2 minutes and serve.

**To flip - slip the spatula under the ends all the way around the tortilla and then slowly slip it under all the way around to loosen entire tortilla and flip. Be careful, I went through 3 my first try before I got it right ;)

*Note - One side will look like a pancake, the other will look like a tortilla :)

White Bean Sandwich Bread

I am excited about this recipe! I have tried so many different savory SCD sandwich breads and been disappointed with the nuttiness every time. Not one bread spoke to me and said "Turkey and Mayo please!" So I was trying to think of another ingredient I could use in place of nuts or nut butters. Bean paste came to mind so I decided to give it a whirl. Unfortunately, My bread fell because I took it out too soon... BUT! It's the closest texture and flavor to white sandwich bread I have tried yet :) The bread has the slightest spongy density from the egg whites, and the egg whites flavor is in the crust but not inside. I am excited to try the next batch and perfect it. I am still learning the science behind baking :) This SCD White Bean Sandwhich Bread is Gluten-free, Grain Free, Yeast Free, refined sugar free, and lactose free.

*Revised 8/2/12 *

1 3/4 Cup White Beans, Soaked 24 hours, cooked, pureed with a little water added for smooth consistency
6 Eggs, Seperated
1 Cup Almond Meal
2 1/2 tsp Honey
3 tsp Apple Cider Vinager
1 1/2 tsp Baking Soda
1 1/2 tsp Salt

Preheat Oven to 300* Puree white beans in food processor adding a little water to achieve a smooth thick consistency. Add the Beans, Egg yolks, Honey, and Vinegar to Food Processor. In a separate bowl beat the Egg Whites until stiff peaks form and set aside. Combine dry ingredients separately and then add to bean mixture (I use an electric hand mixture to get the batter as smooth as possible). Once well mixed fold in the Egg Whites by hand until just blended (Do not over mix or the egg whites will fall.) Poor in a parchment lined Loaf Dish and bake for 1 hour 30 minutes. Don't even peak at it until at least an hour 10 minutes have passed. The crust should be firm. The bread will be nice and brown, pictures coming soon.


*I baked this loaf for 45 minutes and it was just a tad too soon, but I will still enjoy a tuna fish sandwich on it tomorrow! ;)