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

Strawberry Shortcake Cupcakes

These are another amazing recipe from one of my favorite blogs Againstallgrain.com. I just made them and they are delicious. The frosting with the little bits of strawberry in it is great! Like a strawberry marshmallow flavor, really yummy. Another 5 star recipe review from me :) I added a little bit more strawberry. These SCD Strawberry Shortcake Cupcakes are Gluten-free, Grain Free, Yeast Free, Lactose Free, refined sugar free, and sweetened with honey.

Makes 1 dozen Cupcakes

2 1/2 Cups Almond Meal
3/4 Tbsp Baking Soda
1/4 tsp Salt
2/3 Cup Honey
1/3 Cup Coconut Oil, melted
4 large Eggs, room temperature
1 Tbsp Lemon Juice
2 tsp Vanilla Extract
1/2 tsp Lemon Zest
3/4 Cup finely chopped Strawberries

Preheat Oven to 325*
Line a muffin tin with baking cups.
Combine the Honey, Coconut Oil, Eggs, Lemon Juice, Vanilla, and Lemon Zest.
Mix or blend for about 20 seconds until frothy.
Add the dry ingredients. The batter should be very smooth with no clumps.
Gently, fold the chopped Strawberries into the batter.
Spoon mixture into the muffin tins about 3/4 of the way full.
Bake for 16-25 minutes, or until a toothpick comes out clean in the center.
Let cupcakes cool before frosting.

Frosting

2 Eggs Whites, room temperature
1/3 Cup Honey
1/4 tsp Lemon Juice or Vinegar
2 Tbsp pureed Strawberries

Bring Honey to a boil.
Beat Egg whites and Lemon Juice until stiff peaks form. (It will be frothy and stiff peaks will form when lifting the beater.)
With the beaters/mixer running, slowly add the hot Honey.
Gently fold in the Pureed Strawberries and spoon or pipe onto cupcakes.

SCD Cut-out "Sugar" cookies

I wanted to check out some cookies for the holidays. I found this recipe on glutenfreefix.com and this is my review. These have a yummy strong coconut flavor. I love these frozen because they get nice and crispy. Not bad for a mock sugar cookie but I will continue to look and try new recipes. I am sure there is something closer to a sugar cookie. These SCD Cut-out "Sugar" Cookies are Gluten-free, Grain Free, Yeast Free, lactose free, refined sugar free, and sweetened with honey.

1 Stick of Butter
1 Cup Honey
2 Eggs
1 Cup Coconut Flour, Packed
1 tsp Baking Soda

Preheat Oven to 325*
Combine all ingredients and shape into a flattened disk, cover with plastic wrap.
Chill for at least 1 hour.
Sprinkle dough with a little coconut flour to keep pin from sticking.
I find it is easier to do this on a piece of parchment paper, this way instead of moving the cookie, you just peel away the excess and transfer the paper to a cookie sheet.
Bake 8-10 minutes or until slightly darkened on the edges.
Cool, decorate, eat :)

Apple Raisin Spice Muffins

These are soooooooooooooo good :) I got this recipe here, and this is my review. Super yummy, must have on hand at all times! I just had to add raisins because I love raisins, and it makes this muffin in my opinion ;) These SCD Apple Raisin Spice Muffins are Gluten-free, Grain Free, Yeast Free, refined sugar free, and sweetened with honey.

2 cups Almond Meal (I use Almond Meal, it's cheaper. You can use Almond Flour if you want)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg
1/4 cup Butter at room temperature
1/2 cup honey
1 tablespoon vanilla extract
1 large or 2 medium apples, peeled, cored, and cut into 1/4-inch pieces
 
Preheat Oven to 325*
Combine almond flour, salt, baking soda, and cinnamon in a bowl.
In a separate bowl mix the egg, Butter, honey, and vanilla.
Add the wet ingredients to the dry and combine.
Fold in the apple and Raisins.
Spoon batter into muffin pan and bake for 25-35 minutes, until the tops are golden brown.

Peanut Butter Cookies

My kids love these. Pop them in a ziploc bag and freeze them! They will last longer and taste nice and crunchy straight out of the freezer. These SCD Peanut Butter Cookies are Gluten-free, Grain Free, Yeast Free, refined sugar free, and sweetened with honey.

1 Cup Peanut Butter, SCD legal
1/2 Cup Honey
1 Egg
1/2 Cup Almond Meal
1/4 tsp Baking Soda

Preheat Oven to 325*.
Combine all ingredients until well mixed, batter will be gooey.
Line a cookie sheet with parchment paper and spoon batter onto it in little cookie sized circles of glob (like a pancake).
Bake about 15-25 minutes or until just starting to brown.
Cool and devour :)

Pecan Pie

This Pecan Pie tastes sooooooooooo close to the original! Taste after it is cooled, the flavor changes to perfection :) I found this recipe on Glutenfreefix.com and this is my review =D Thinking I will add more Pecans next time because they balance the rich flavor so well! SCD Pecan Pie

1 1/4 Honey

3 Eggs

4 Tbsp Butter, softened

1/2 tsp Salt

1 Cup Pecans, chopped

1/2 Cup Pecan Halves

1 Pie Crust, unbaked

Preheat Oven to 325*

Add the Honey, Eggs, Butter and Salt to a bowl and mix with an electric mixer until well combined. 

Fold in chopped Pecans and poor into unbaked Pie Crust.

Make a pretty design on top with your Pecan Halves :)

Put pie into oven for 15 minutes and then tent the pie crust edges with foil for the remaining time, about 40-50 minutes. Check by lightly touching the top of the pie and see if it is set. 

Once it's no longer giggly it's done ;)

Pie Crust Savory/Sweet

I just used this in a Pecan Pie recipe and it was great, I think I might try it for a quiche also. This is a recipe review for the pie crust from from Glutenfreefix.com. It's not sweet like a graham cracker crust but I'm sure that if you wanted it sweeter you could add a little honey. I will update with my own recipe when I come up with one ;)

1/2 Cup Butter, chopped & Cold
1 Cup Almond Flour, packed
1/3 Cup Coconut Flour, packed
1/2 tsp Salt
3 Tbsp Ice Cold Water

Add all ingredients except for water into a food processor and mix until combined.
Slowly add Ice Cold Water until nit starts to clump together.
Take dough out and press into a pie dish. (the original recipe says to form into a disk and refrigerate it for 1 hour and then roll. I found my way easier)
Refrigerate or freeze until ready to use.
Bake at 325*

Carrot Cake w/ "Cream Cheese" Frosting

I love LOVE love Carrot Cake, especially with Cream Cheese Frosting! Now, normally when I try someone's recipe I ALWAYS have to add and take away lots of things until i get it to my liking. So, this is my recipe review, this one needs NOTHING! I got it from Againstallgrain and let me tell you, this chick knows what she is doing ;) This is her Zucchini Bread recipe with carrots instead and I made my own little frosting to go with it. It tastes exactly the same as the real thing! So delish!! I will definitely add some raisins next time. This SCD Carrot Cake w/ "Cream Cheese" Frosting is Gluten-free, Grain Free, Yeast Free, refined sugar free, and sweetened with honey.

  I like it with waaay more frosting but wasn't as pretty ;)

Makes 17 Cupcakes, or 2 Loafs, or a Cake Pan. I only did cupcakes because I freeze my baked goods for go-to snacks or breakfast ;).....mmmmm cake for breakfast, who knew eating SCD would be so glutenous hehe.

Cake
1 1/2 Cup Almond Flour
2 tsp Cinnamon
1 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Nutmeg
3 Eggs
1/4 Cup Honey
1 Ripe Banana
1 Cup Shredded Carrot
1/2 Cup Raisins (Add more if you want! Raisins are delicious in carrot cake)

Frosting
1/2 Cup SCD Dripped Yogurt
1/4 Cup Honey

Preheat oven to 350*. Blend all Wet ingredients with electric mixture until frothy. Add Almond flour and Baking soda last until well combined. Fold in Raisins and fill paper cups 2/3 full. Bake for 30 minutes or until toothpick comes out clean. Combine frosting ingredients in separate bowl and frost when cooled.

Coconut Raisin cookies

These taste just like Oatmeal Raisin cookies!! So delicious you have to try them. I found this recipe somewhere on the internet but I can't remember where. These SCD Coconut Raisin Cookies are Gluten-free, Grain Free, Yeast Free, refined sugar free, and sweetened with honey.

4       Cups Bobs Red Mill Almond Meal Flour Gluten Free
1       Stick of butter
1/2    Cup Honey
2       Eggs
1       Tbsp Bobs Red Mill Baking Soda Gluten Free
1/4    tsp salt
1 tsp Vanilla
1/2    Cup Raisins
1/2    Cup Unsweetened Shredded Coconut, Let's Do...Organic

Preheat the oven to 315* Cream the Butter and Honey until well blended. Add everything but Flour, Raisins and Coconut, Mix well. Next add Almond Flour until well blended. Fold in Raisins and Coconut. Take a spoonful of cookie dough and line up cookie globs across a parchment paper lined cookie sheet. Make sure and give them some space to grow. Bake approximately 30 minutes, or until lightly browned. These are freezable!