SCD Chewy Monster Cookies

SCD Chewy Monster Cookies
Makes about 4 dozen
½ cup (1 stick) unsalted butter, softened (I actually use salted...doesn't seem to matter)
¾ cup honey
1 large egg, lightly-beaten
½ tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
1 tsp. “legal” vanilla extract (no added sugars)
3 cups blanched almond flour
1 cup raisins
1 cup chopped walnuts or pecans
1 cup unsweetened, shredded coconut

Preheat the oven to 325° F.

Mix the ingredients in the order listed and drop the dough by heaping tablespoons onto
cookie sheets that have been lined with parchment paper. Flatten each dough glob with
dampened fingers.

Bake the cookies for 15-20 minutes until golden-brown (I haven't made these in a while...that sounds like a long time for a cookie to bake...try 10 minutes and check on them first). Cool them for 10 minutes on the cookie sheets, then transfer them to wire racks. When completely cool, store the cookies in an airtight container.

They freeze well.

Original recipe from:  http://bethsblog.typepad.com/turtle_soup_scd_cookbook_/scd-chewy-monster-cookies.html

SCD Cinnamon Cookies

 

Cinnamon Cookies

Ingredients

• 2 cups of blanched almond flour
• 1/8 teaspoon of sea salt
• 1/4 teaspoon of baking soda
• 1 teaspoon of cinnamon (plus extra to sprinkle on top)
• 1/3 cup of honey
• 4 tablespoons of unsalted butter (or coconut oil, or Spectrum shortening)

Method

1. Preheat the oven to 275°F/135°C.
2. Melt the butter.
3. Combine the butter with all the other ingredients in a mixing bowl and blend the ingredients until well combined.
4. With a spoon or your fingers, create small, balls of dough, about an inch in diameter, and place them on a buttered baking sheet (or a baking mat on a baking sheet).
5. Press each cookie to flatten it using either the palm of your hand or the back of a fork or knife. I criss-cross the top of the cookie with the back of a fork to get the hatch pattern. Optionally, you can sprinkle some cinnamon on the top of each cookie.
6. Bake for 15 to 20 minutes.
7. Turn the cookies over and lower the temperature of the oven to 175 degrees F.
8. Bake the cookies for another 10 minutes. (For a crunchier cookie, leave them in the oven at 175°F for another 15 minutes or so).
9. Cool for 10 minutes or so and enjoy!

Makes about 22 cookies.

Original Recipe Found at:  http://comfybelly.com/2009/06/cinnamon-cookie-glutenfree/#.VDPdahZ9UQY

SCD Peanut Butter Cookies

This is one of my 9yo's favorites...in fact, I think everyone in our family likes them.

Introduction

Ingredients

3/8 cup butter
2/3 cup honey
1 egg
3/4 cup peanut butter (all natural, no sugar)
1 1/2 cups almond flour
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp vanilla (sugar free)

Directions

Beat butter, honey, eggs and peanut butter. Mix in flour, soda and salt.

Scoop spoonfuls and drop onto cookie sheets lined with parchment paper.

Bake at 350F for 8 min.

Serving Size: Makes 24 large cookies 

Original recipe found at:  http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1911062

Smoothies (SCD)

You MUST give your child the SCD version of yogurt.  It's the best probiotic on the planet, as far as I'm concerned.  Here is some info:  http://www.breakingtheviciouscycle.info/legal/detail/homemade-yogurt/

These smoothies will have them begging for more.

You'll need:

Blender (a tough one...frozen fruit can beat up the cheap ones.  I actually have a Ninja (from WalMart).

SCD Yogurt (recipe here -  http://www.breakingtheviciouscycle.info/knowledge_base/detail/yoghurt-how-to-make-with-yoghurtmaker/.  I use the Yogurtmaker that I got from Amazon, but there are other ways to make it, too)

Organic spinach (I buy the biggest package I can find at Hannaford)

Honey

Frozen fruit (I use so many mixtures it isn't even funny.  I buy the big bags from Walmart -- take your pick!)

Directions:

I put about 3 cups of yogurt (now, we're a big family...so we drink about 6 (six) 8 oz. glasses of this when I make a batch...your family might not be as needy) into my Ninja.  I add a couple of big handfuls of the spinach (by now the blender looks about 3/4 full...but don't worry, it will go down when you turn it on).  Put in as much honey (optional) as desired.  Cover with fruit.  Turn on your blender and within a few seconds everything will start to sink down from being chopped up.  Add more fruit until thick.  If it gets too think (happens to me all the time), either add a little bit of orange juice or just keep blending it until it pours right.

SCD Lemon Bars

I actually just made these today...two out of three loved them!



SCD Lemon Bars
Ingredients
Crust
1 1/2 cups blanched almond flour
1/2 tsp sea salt
2 TB melted butter
1 TB honey
1 TB vanilla extract
Topping
1/4 cup melted butter
1/4 cup honey
3 large eggs
1/2 cup freshly squeezed lemon juice
Preheat oven to 350. Grease an 8 inch square baking dish and dust with almond flour. To make the crust, combine almond flour and salt in a large bowl. In a medium bowl, whisk together butter, honey and vanilla. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into the prepared baking dish. Bake for 15 to 20 minutes, until lightly golden. While the crust bakes, make the topping. In a blender or food processor, combine butter, honey, eggs, and lemon juice. Process until smooth. Remove crust from oven. Pour topping over crust. Bake 15 to 20 minutes, until the top is golden. Let cool in the baking dish for 30 minutes, then refrigerate for a minimum of 2 hours to set. Cut into bars and serve.

Original recipe from http://www.comfytummy.com/2010/11/22/scd-lemon-bars/