Check out our SCD friendly recipes such as Key Lime pie, SCD Iced Pumpkin Bread, Pumpkin Pie, Chicken Parmesan, SCD Rolls, and more!
SCD blondies that are also paleo, gluten free, dairy free, and grain free. They crispy on the outside and light and chewy on the inside.
Check out our SCD friendly recipes such as Key Lime pie, SCD Iced Pumpkin Bread, Pumpkin Pie, Chicken Parmesan, SCD Rolls, and more!
This Paleo Lemon Tart has a soft almond flour crust that's filled with a thick and creamy lemon curd. Top this easy dessert with fresh berries and enjoy a healthier sweet treat! The recipe is SCD, paleo, gluten free, grain free, dairy free, and refined sugar free.
This Dairy-Free Salted Caramel Sauce recipe uses just coconut milk, sea salt, and honey for a rich and thick sauce that's perfect for drizzling on all sorts of treats! It's an easy recipe that's also SCD, paleo, gluten free, and refined sugar free.
Followers of the Specific Carbohydrate Diet are sadly not able to eat chocolate nor are they able to eat cacao powder. BUT happily they are allowed to eat cacao (or cocoa) butter which is the pure fat extracted from the cacao bean. White chocolate is surprisingly easy to make. I'm not going to say that this recipe is perfect by any means but it works for sprinkles. Cacao butter is quite expensive so if you decide to buy some make sure that you are buying edible cacao butter. Since cacao butter is also available for making balms and lotions, not all of it is suitable for eating. To sweeten the chocolate the only option for the SCD is honey, so I used a very mild acacia honey in the recipe to avoid it overpowering the overall taste. The other main ingredient in white chocolate is milk normally described as milk solids on the packet, also not legal for followers of the SCD! So I decided to try SCD yogurt cream instead. Yogurt Cream 300ml organic double cream 600ml organic whole milk Make the Yogurt Cream two days ahead following my instructions for making SCD yogurt but use organic double cream and organic whole milk instead of just milk. For a richer yogurt cream use half cream and half whole milk. White Chocolate GF SCD 50g cocoa butter 1 tblsp mild, clear honey 1 tblsp yogurt cream (you could try coconut cream for dairy free, but I haven't tried this) ⅛ tsp pure vanilla extract (alcohol, water and vanilla only) Measure out the cacao butter into a bowl. Place the bowl over a pan of hot water. Keep the light very low and heat slowly until the cacao butter has completely melted. Take off the heat and pour in the honey. Stir in the yogurt cream. Stir in the vanilla extract. Whisk everything well then leave it covered for about 10 minutes. Keep whisking every five or ten minutes until it becomes opaque and starts to thicken. It took about an hour but it will depend on the temperature of your kitchen. This is the tricky part. It thickens very very quickly at this stage and the knack is to catch it just before it starts to set. Pour quickly into moulds. I used silicone cupcake cases. Leave it to set. If you want to hurry this part along, pop into the fridge to set. When finally set, press out of the moulds. Break into pieces.
This dairy free flan recipe (also known as creme caramel) uses a base of almond milk and a delicious honey caramel sauce for a healthy take on a traditional Cuban dessert. This flan recipe is gluten free, grain free, dairy free, and refined sugar free.
The Merrythought
This angel food cake is the perfect way to end a summer meal! Airy, light, spongy, and delectable, it checks all the boxes. Plus it's perfect for 4th of July!
This decadent classic is texture sublimity. You can use the custard while still warm if you want it to be pourable, like Crème Anglaise. Or you can chill it if you want it to set up and be scoop-able, for filling crepes or serving in individual glasses.
You don’t have to go far to find all- American desserts that focus on fruits. Consider apple pie or blueberry cobbler, for instance. And it’s not much of a stretch to heat up some sort …
SCD recipe for Instant Pot custard. Gluten-free, grain-free, sugar-free, and dairy-free recipe for Paleo and
To spice it up you can add 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/8 ground cloves.Pumpkin seed butter, cashew butter, or peanut butter can be used to sub for almond butter, but they will change the flavor a bit.
This classic and rustic dessert is one of my all-time favorites! Making it SCD was a bit of a challenge, but I couldn't be happier with the results! Check it out here!
This simple and easy Italian meringue recipe is sweetened with honey and perfect for topping pies, cakes, and cookies! It's a delicious frosting that's SCD and Paleo friendly.
Soft & buttery thumbprint cookies with a subtle lemon flavor and homemade 2-minute blueberry jam. SCD, Paleo, Grain-free, Gluten-free, Refined-sugar-free, Dairy-free
Every Friday is vegan Friday!
Soft & buttery thumbprint cookies with a subtle lemon flavor and homemade 2-minute blueberry jam. SCD, Paleo, Grain-free, Gluten-free, Refined-sugar-free, Dairy-free
This baked cheesecake recipe combines classic British favourite rhubarb with fresh, juicy orange. And if you love rhubarb with a bit of citrus, then you’ll also love our rhubarb and lemon baked cheesecake.
Two twists on a classic combination, one with pork crackling, one in a trifle. By Nigel Slater
Are you Northern Hemisphere-ites feeling the cold right now? Brrr, even though it's above freezing here it seems as though I'm sitting in an ice box all the same. I have no idea how people can cope in sub-zero temperatures, it's absolutely not for me, that's for sure. The only thing for it is a...Read More »
Who doesn't like looking at large amounts of mayo? I was watching Good Eats today, and the urge to emulsify overtook me after I watched Alton Brown make mayonnaise. So, I made some. I'm not sure what to do with it, exactly, as it has a shelf life of one to two weeks and Alex doesn't like mayonnaise very much. But I figure the world of salad dressings, aiolis, and vinaigrettes has opened through this. I did it by hand and boy was it an arm workout. As for the result? It tastes like mayo to me. I hear a lot of 'once you try homemade mayo, you'll never go back to the store bought stuff, it's awful,' and well - maybe you just need to like mayo more? Or maybe you need to put it on something because so far I just tasted a tiny dab of it. This recipe belongs to Alton Brown (assuming he can get credit for it.. It's been around for centuries and this recipe is super basic, so he probably didn't invent it - but that's where I got it). I left out the sugar during the whole emulsifying process and I added a little honey once it was done. Ingredients 1 egg yolk* 1/2 tsp honey 1/2 teaspoon fine salt 1/2 teaspoon mustard powder 2 teaspoons fresh squeezed lemon juice 1 tablespoon vinegar (white wine preferred - I used distilled white vinegar) 1 cup oil (safflower, corn, peanut, olive, coconut .. it can be done with any, just be prepared for an aftertaste of what oil you choose. Safflower and corn are more neutral tasting. I used 1/2 peanut and 1/2 olive and it does taste like olive oil, but that's okay with me.) *Standard raw egg warning. Alton Brown said that if you leave the mayo in room temperature for a few hours, the vinegar/lemon juice kills any germs that might be there. Directions 1. To prepare: add salt and mustard powder to the bowl you're going to be whisking in, add the lemon juice and vinegar to a small separate receptacle, and add the cup of oil to a squirt bottle or a container with a spout. You need to be able to drip it very very very slowly. 2. Add the egg yolk to the dry ingredients and whisk it together. Then, add 1/2 the vinegar/lemon mixture and whisk vigorously. You want it to start bubbling up and forming an emulsion already. Then, start adding oil drops at a time, literally. Adding too much will require you to start over. Once it thickens and lightens a little, you can start adding oil in a very thin stream instead of by drops at a time. Keep whisking and whisking. When you've added half the oil, you can add the remainder of the vinegar/lemon solution. Then add the rest of the oil very very very slowly and continue to whisk it all continuously. When all the oil has been incorporated, you're done! Add the 1/2 tsp of honey and stir it in until it's incorporated. 3. Store at room temperature for 2-8 hours and then put it in the fridge, where it will last for one to two weeks.
A light lemon mousse with a step-by-step tutorial.
Do you ever want to look fancy af without putting in that much work? * raising my hands, feet and my toes * Then this paleo lemon coconut custard is perfect for you! Made with only 5 ingredients (because the less ingredients the better right?) this paleo custard looks (and tastes) decadent, but is s
Easy gluten free Raspberry Hamantaschen recipe made with 7 ingredients. Best Jewish desserts for your Purim celebrations.
With the Jewish holiday Purim right around the corner, I thought I would attempt making my favorite holiday treat; hamantaschen. Typically this is a doug
This is a very simple delicious cheese cake made with SCD legal ingredients.
These delicious recipes are based on The SIBO Bi-Phasic diet by Dr Nirala Jacobi, ND and were created by Rebecca Coomes of The Healthy Gut.
this simple but delicious strawberry jam-filled cake is inspired from a childhood favourite.
Creamy 3 ingredient paleo salted caramel cashew butter fudge. Healthy, easy, and has a great "pull apart" (like caramel!)! Store in the freezer for best results and fresh keeping. Silly smooth, paleo, vegan, and easy to make!
Tembleque is a coconut dessert pudding from Puerto Rico. Tembleque is made by cooking coconut milk, milk, salt, cornstarch, cinnamon, and sugar. Recipes may include spices such as cloves, vanilla, and nutmeg
Learn how to make the TikTok viral ice cream, but with a twist. This is Chocolate Cottage Cheese Ice Cream, or better the easiest and healthiest chocolate ice cream ever. Made with cottage cheese, this recipe is low calorie and high protein.
Turn dates into a chewy, salty-sweet caramel without heating up the stove.
These crunchy cookies are inspired by Thai cookies called Tong Ek (Golden Cookies). Baking with coconut milk plus shredded coconut adds tropical coconut flavor and cacao nibs add crunch. These delicious cookies are ideal for every coconut fan!
Most store-bought versions of marshmallows are made with corn syrup and we don't use this in our house. These special marshmallows are made with honey and oh my, they're so good! Gelatin has gut-soothing properties and also supports healthy skin, hair, joints, and nail growth. As you get older, it's so important to get more collagen in your body. Collagen is the most abundant protein in your body, and gelatin is a different form of collagen. Both are proteins made of amino acids, but the amino chains of collagen peptides have been cut into smaller pieces through a specific hydrolysis process. Collagen peptides do not have the gelling functionality of gelatin and are soluble in cold water. They virtually have the same nutritional composition.
Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free, Refined sugar-free, Paleo, SCD, GAPS
Welcome to the only cookie you need in your life, my Life Changing Tahini Chocolate Chip Cookies, a recipe with "Life Changing" in its title for very good reason. These cookies are truly life changing!They are paleo-friendly, gluten-free, grain-free, and they can be made vegan and nut-free too, which means that people with various food aversions, allergies, and what not, will likely have their lives changed too. And that texture? They are lightly crispy on the outside, perfectly soft and chewy on the inside, and they melt in your mouth.
This decadent classic is texture sublimity. You can use the custard while still warm if you want it to be pourable, like Crème Anglaise. Or you can chill it if you want it to set up and be scoop-able, for filling crepes or serving in individual glasses.
