I wanted to let you know in case you don't follow Mrs. Ed as religiously as I do....she has set up a blog post to list SCD friendly holiday recipes. It is such a great idea to get some holiday recipes together in one place. I plan on trying several of them.
Click here to link to her post.
Thanks Mrs. Ed!
I am planning some scd Thanksgiving items around here too! We'll have the turkey, and probably some baked squash. I will probably make stuffed mushrooms - with homemade sausage and cheese and onions and stuff, oh yum. I am making pumpkin pie, and probably lemon bars. I might make some broccoli & cauliflower, with a little cheddar curry sauce to drizzle on the top. Having been scd for over 5 years, and med and crohn's free for all those years, he is now indulging in the occasional real whipped cream on his pie - made with heavy cream, vanilla, honey and cinnamon. The rest of us like Thanksgiving only for my mom's stuffing. Well, ok. That would be just me :) Wendy PS. If this actually posts, I will attempt again to share with you the coconut flour pie crust I have been using. I tried twice one day, and poof! Gone!
ReplyDeleteThanks Karen!
ReplyDeleteWendy, please, please, please share your pie crust recipe. I can't wait to try it!!
ReplyDeleteCoconut Flour Pie Crust Recipe
ReplyDelete1/2 cup salted butter, melted
2 eggs
Honey (to taste)
1/4 teaspoon salt
1 cup coconut flour
In a medium bowl, beat butter, eggs, honey, and salt together with a fork, then add coconut flour.
Stir until dough holds together.
Gather into a ball, then pat into a 9" greased or oil-sprayed glass pie pan.
Prick the bottom with a fork several times.
400 degrees, 8-9 minutes.
Notes: I make this fairly thin, so thin that I don't use all the dough. The first time I made it, I was surprised it "puffed" up and we didn't like it thick. Also, I think a little extra honey helps with that coconut taste. And lastly, when I baked the pie, I used foil over the edges.
:) Wendy
Thanks Wendy!
ReplyDelete