Recipe Review: Apple Pancake Rings from Food Renegade

This recipe is from Food Renegade, a fun blog that covers so much more than food. I really liked these Apple Pancake Rings, I made them for breakfast but I think they would make a great dessert too. I used Granny Smith apples which are on the tart side and served them with maple syrup, a perfect balance of sweetness.

Just a side note, it has been months since I have posted anything. I have been through 2 shoulder surgeries in the past year and have been focused on recovering. Thanks to everyone who checked on me and gave me encouragement. I never thought I would feel normal again but I do. The human body is amazing at healing itself!

Chocolate Raspberry Bars

These Berry Honey Bars were such a great dessert I didn't think they could be improved. But really, anything is improved if you add chocolate. Right?

Note: This is not a recipe for the Specific Carbohydrate Diet as chocolate is not allowed.

Chocolate Raspberry Bars

Ingredients:

Crust

1 1/4 c. almond flour
dash cinnamon
3 T. shortening or butter
1 tsp. honey

Filling

1-10 oz jar 100% fruit raspberry jelly or jam
scant 1 c. fresh or frozen raspberries

Topping

1/4 teaspoon of cinnamon
1/8 teaspoon of baking soda
1/4 cup toasted almonds, coarsely chopped
1 cup blanched almond flour
2 tablespoons of honey
2 tablespoons of coconut oil
1/3 c. bittersweet chocolate chips

Method:

1. Preheat oven to 300 degrees.
2. Combine crust ingredients and mix thoroughly, press into an oiled 8"x8" baking dish.
3. Bake for 15 minutes or until crust barely begins to brown. Remove from oven and raise oven temperature to 350 degrees.
4. Place jam or jelly into a microwave safe dish. Heat in microwave for 1 minute.
5. Stir fruit into jam or jelly and pour over warm crust. Spread to evenly distribute. Set aside.
6. Combine topping ingredients except for chocolate chips with your fingers until mixed but still lumpy. Crumble over fruit mixture then sprinkle chocolate chips over the top.
7. Bake for 15-18 minutes or until golden. Remove from oven and let cool. Either refrigerate or freeze for 2 hours before cutting. Store in the refrigerator or freezer they won't hold together if stored at room temperature.

Berry Honey Bars

I stopped in at Jamba Juice the other day to get my favorite smoothie, the all fruit Pomegranate Paradise. As I was waiting for my smoothie I was looking over the baked goods and saw a bar that looked so delicious I couldn't stop thinking about it (only true food lovers will understand this). So after stewing over it for 2 days I came up with this recipe, all I had on hand was blueberries and blackberry jam but you can use any kind of berries and any kind of jam. The Jamba Juice version has cranberries, blueberries, and raspberries, sounds like a great combination, I will try it next time.

Here is my version; gluten, grain and dairy free.

Blueberry Honey Bars

Ingredients:

Crust

1 1/4 c. almond flour
dash cinnamon
3 T. shortening or butter
1 tsp. honey

Filling

1-10 oz jar 100% fruit jelly or jam
scant 1 c. assorted fresh or frozen berries

Topping

1/4 teaspoon of cinnamon
1/8 teaspoon of baking soda
1/4 cup pecans, coarsely chopped
1 cup of blanched almond flour
2 tablespoons of honey
2 tablespoons of coconut oil

Method:

1. Preheat oven to 300 degrees.
2. Combine crust ingredients and mix thoroughly, press into an oiled 8"x8" baking dish.
3. Bake for 15 minutes or until crust barely begins to brown. Remove from oven and raise temperature to 350 degrees.
4. Place jam or jelly into a microwave safe dish. Heat 1 minute.
5. Stir fruit into jam or jelly and pour over warm crust. Spread to evenly distribute. Set aside.
6. Combine topping ingredients with your fingers until mixed but still lumpy. Crumble over fruit mixture.
7. Bake for 12-18 minutes or until golden. Remove from oven and let cool. Either refrigerate or freeze for 2 hours before cutting. Store in the refrigerator or freezer. I like these bars right out of the freezer.

Bountiful Baskets

I live in a small town, a really small town. 1 grocery store, 2 stoplights and 3 gas stations. I usually travel to the "big city" every 4-6 weeks to stock up on supplies and visit my favorite Indian restaurant. I didn't always live this way and it was a bit of an adjustment, making lifestyle choices involves choosing something to have and by default something to leave behind. Convenience is the price I pay for my small town life.

So a few months ago my sister, who lives in the big city, told me about Bountiful Baskets. I loved the idea and said I wish I could participate somehow but because I live in such a small place I didn't think I could. I was so surprised when I looked up pick up locations and saw that my little town was listed. It has been a fruit and vegetable smorgasbord ever since.

Bountiful Baskets is a volunteer run food co-op available in Arizona, Colorado, Idaho, Utah, Montana, Nevada, Oklahoma, Oregon, Texas, Washington, and Wyoming. This is how it works, you go online at the beginning of the week and donate towards a "basket" which is 50% fruit and 50% vegetables. The standard donation is $15.00, organic baskets are $25.00 and there is a first time fee of $3.00. The following Saturday I pick up my basket at the designated location and time. There are opportunities to volunteer and there are seasonal extras you can order too, the "guacamole pack" I ordered in February was fantastic. The price is always the same but the basket includes different items each week. I believe each state is different, but I can order fresh whole wheat bread, cases of oranges or pears, and granola right now. I have been ordering every other week and the produce has stayed fresh. We are loving it!

The following was included in my most recent basket:

1 large head romaine lettuce
6 oranges
2 apples
1 medium watermelon
1 quart strawberries
3 tomatoes
2 mangoes
3 large zucchini
2 green bell peppers
2 bunches asparagus
1 lb green beans
7 bananas

What a deal! $15.00 for all of that!

Check Bountiful Baskets to see if they are available in your area, I bet they are.

Recipe Review: Banana Pancakes

I found this super easy (only 2 ingredients!) recipe for banana pancakes here at Kat's Food Blog. I was intrigued by the simplicity of it and had to try it (confession, I did up the ingredients to 3 by adding some vanilla). Although they would be great with some syrup or compote I thought they were more like crepes so I stuffed them with SCD Whipped Cream and some fresh raspberries from my garden, it doesn't get any better than this!

Blueberry Clafoutis

Recently I have seen many posts for Cherry Clafoutis, wondering what this dessert was and how to pronounce it I looked it up on wikipedia:

Clafoutis, sometimes in Anglophone countries spelled clafouti, is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm.

A traditional Limousin clafoutis contains pits of the cherries.^[1]. According to baking purists, the pits release a wonderful flavor when the dish is cooked. If the cherry pits are removed prior to baking, the clafoutis will be milder in flavor.

Now, how can you resist wanting to try a taste of this? I didn't have any cherries but I did have some blueberries so I substituted them. I followed this recipe from the Nourishing Gourmet and really liked this light dessert. It could even be served as a breakfast cake and was quick to put together and bake. Next I want to try this recipe for Chicken Curry Clafouti, I still don't know how to pronounce it!

Recipe Review: Strawberry Shortcake from Yogurt Love

I found this recipe here on Yogurt Love and made it for Memorial Day. It turned out absolutely delicious and was easy to make. I used my own SCD Whipping Cream and added some honey to the strawberries as I mashed them a bit. I am thinking it would be a nice patriotic dessert if I added some fresh blueberries, maybe for the 4th of July? Thanks for the fun recipe Yogurt Love , I just discovered your great blog and can't wait to try some more of your recipes!

Raspberry Gelatin Layered Dessert

If there is one thing I have found after keeping a food blog for over 2 years it is that you cannot take an appetizing picture of a casserole or a jello salad, it just doesn't work. Hence my apology for this picture. This is a converted recipe from the classic "Pretzel Jello Salad" if you have ever had it. There is also a bit of a time investment in this recipe but it is one you could serve to non SCD'ers and have it be a hit. Enjoy!

Raspberry Gelatin Layered Dessert

Ingredients:

Crust:
1 c. toasted hazelnuts or almonds
1/2 c. almond flour
1 tsp. vanilla
1/4 tsp. salt
3 T. melted coconut oil

Cream Layer:
1 c. yogurt made from half and half or cream cheese
1 c. whipping cream, whipped
1/3 c. honey
1 tsp. vanilla
1/2 tsp. lemon zest

Gelatin Layer:
1 1/2 T. unflavored Gelatin
4 T. water
3 c. apple-raspberry juice, no sugar added
2 c. fresh or frozen raspberries

Method:

Begin by chopping hazelnuts or almonds in a food processor till fine. Add almond flour, salt, vanilla, and coconut oil and process till combined. Press the mixture into the bottom of an 8x8 or 9x9 inch glass pan. Bake at 350 degrees for 12-15 minutes. The crust should not be brown in the center but barely around the edges. Cool completely (1-2 hours).

For the cream layer combine all ingredients with a hand mixer. Pour over crust and spread out evenly.

For the gelatin layer combine the gelatin and 4 T. water. Let sit 5 minutes. Meanwhile bring 1 1/2 c. of the juice to a boil, add gelatin mixture and remove from heat. Stir until gelatin is completely dissolved. Add the remaining juice and raspberries. Gently ladle over cream mixture. Cover and let dessert set in refrigerator at least 6 hours. You can serve as is or top with more fruit and whipped cream.

No Sugar Added Chocolate Covered Dried Fruit

Every once in awhile I come up with something amazing. I don't mean to pat myself on the back (even though I am) but this is really, really good. You can use any kind of dried fruit, I am sprouting some nuts right now to try covering in a few days, heck I may even try some vegetables! I am sure you could add a bit of honey if sweetening is needed but the fruit is so sweet I didn't think it was needed.

No Sugar Added Chocolate Covered Dried Fruit
Please remember Chocolate in any form is not allowed on the SCD, this is not a legal recipe!

Ingredients:
3/4-1 c. dried fruit (if you use something small like blueberries use 3/4 c., something larger like cherries use 1 c.)
2 T. melted coconut oil
1 T. raw Cocao Powder

Method:
1. Combine fruit and oil in a medium sized bowl. Toss for 1-2 minutes until fruit is thoroughly covered.
2. Add Cocao powder to mixture continuing to toss until fruit is covered.
3. Place the bowl in your freezer for 4 minutes. Toss again. Continue tossing and freezing in 2 minute intervals until chocolate hardens completely.
4. Store in refrigerator.

Triple Berry Cobbler

This is a very easy and warm dessert on a cold evening, and it uses frozen berries available year round. Today it reminded me Spring is on the way.

Triple Berry Cobbler, SCD

Ingredients:
1- 10 oz package frozen blackberries
1- 10 oz package frozen raspberries
1- 10 oz package frozen blueberries
1/2 tsp. xanthan gum (substitute 1-2 tsp. coconut flour if on SCD)
1/2 tsp. cinnamon
2 T. lemon juice
2 tsp. vanilla
1-2 T. honey

1 recipe Master Crumb Topping Mix
SCD Whipped Cream

Method:

1. Combine berries, xanthan gum, cinnamon, lemon juice, vanilla and honey in a 2 quart glass bowl until thoroughly combined.
2. Sprinkle Crumb Topping Mix over the berries breaking up any large clumps.
3. Bake at 350 degrees for 30-40 minutes. The topping should be browned.
4. Garnish with whipped cream. Makes 10-12 servings

Creamy Yogurt Fruit Dip

I love yogurt with fruit, it seems the perfect combination. This creamy yogurt dip is great with citrus and bananas.

Creamy Fruit Dip

1/4 c. Yogurt (Homemade if you are on the SCD)
2 T. cream (cultured if you are on the SCD)
pinch of cinnamon
1 tsp. honey

Combine all ingredients and serve with your favorite fruit.

Recipe Review: Coconut Flour Orange Cake with Coconut Oil Frosting from Nourishing Days

A healthy dessert? Is it possible? Does it taste good? I think I have found the answer to these questions at Nourishing Days, another of my favorite blogs. This Coconut Flour Orange Cake with Coconut Oil Frosting covers all of the above, it is very nourishing and good for you (see this post on oils from SCD Girl and her Kid) and the taste? Let's just say I am in love, a slight hint of coconut with orange, so refreshing, I think I might try it with lemon sometime as well.

I used honey instead of stevia as suggested in the recipe. I also replaced the baking powder with a scant teaspoon of baking soda and it turned out beautiful. Baking powder is not allowed on the SCD due to added starches but can easily be replaced with baking soda and bit of something acidic (usually lemon juice but with citrus already in this recipe it wasn't needed). Thanks Nourishing Days!

Refreshing Morning Smoothie

This is a great pick me up on those mornings I just can't seem to get going.

3 ice cubes
1/2 c. coconut milk
1/4 c. orange juice
10-12 fresh raspberries

1. Combine all ingredients in blender and serve immediately.

Master Crumb/Fruit Crisp Topping Mix

This has become one of my favorite recipes. I like to mix up a big batch and keep it in the refrigerator. You can use it to top any kind of fruit (in the picture I used green apples and cranberries), muffins, and even squash. This mix makes enough to cover a 8x8 inch square pan but you can use just what you need for an individual size bowl and refrigerate the rest for later. To make this a Paleo recipe omit the honey and use the sweetener of your choice.

Master Crumb Topping Mix

2 c. blanched almond flour (I like Honeyville's the best)
1/4 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
2-4 T. honey
1 T. vanilla
1/4 c. shortening, coconut oil, or butter

1. Mix all ingredients together with your hands till crumbly.
2. Crumble over fruit or muffins.
3. Bake at 350 degrees on a low rack till lightly browned, time varies depending on the size of your dish. An 8x8 pan will take about an hour.
4. Remove from oven and cool. Serve warm or cold with SCD Whipped Cream.

This one is apples and blueberries....yum!

Recipe Review: Strawberry Ice Cream

This is another great ice cream recipe from Comfy Belly. I changed it up a little, less honey (2/3 c.) and 1 1/2 T. vanilla instead of vodka. I love the simpleness of this recipe, thanks Comfy Belly!

Click here for the recipe

Baked Apples, again...

This is a basic baked apple recipe, great at any time of the day really. I like them for breakfast but you can serve them as a side dish or as a dessert, with this great Vanilla Bean Ice Cream.

1-2 apples, cored and sliced
1-2 T. honey
1-2 T. butter
dash cinnamon
dash nutmeg
3 T. nuts
2 T. raisins or currants

Combine all ingredients in a glass dish and stir. Bake covered at 350 degrees for 1 hour. Serve while warm. Check out this recipe for another version of Baked Apples.

Baked Apples Revisited

I posted this baked apple recipe once before but it is such a great time of year for apples I thought I would post this hearty breakfast again. I have found I like to slice the apples rather than bake them whole. I also found that with certain kinds of apples you need less milk. I like the sauce to be syrupy so if I am using a juicy apple I cut the milk in half. Bake it on a cool morning and your house smells like cinnamon and apples......

1-2 apples, washed, cored and and sliced
1-2 T honey
5-6 T. coconut milk
dash of cinnamon
Your favorite nuts or granola

Mix everything together and bake at 350 degrees for one hour.

Berry Compote

This compote can be served on ice cream, waffles, pancakes, or just eat it plain. I used strawberries, raspberries and blackberries and served it on Coconut Flour Waffles. Yummy!

Berry Compote

3 c. berries, fresh or frozen in any combination
1/4 c. honey
1/4 c. lemon or orange juice
1 tsp. vanilla
1/4 tsp. cinnamon (optional)

Combine all ingredients over medium heat, mash the fruit with a potato masher if you don't want the compote too chunky. Simmer for 15 minutes or until most of the liquid is gone. Serve hot or cold over ice cream, waffles, pancakes, pudding, with whipped cream or eat it plain.

Refreshing Summer Salad with Raspberry Vinaigrette

Refreshing Summer Salad

This salad can be served as a side or main dish. It is very refreshing on a hot summer day.

Refreshing Summer Salad

4 c. torn romaine lettuce leaves, washed
2 c. torn spinach leaves, washed
1 small can mandarin oranges, drained
6 oz fresh raspberries washed and gently patted dry
1/2 c. pine nuts
1 c. crumbled bacon pieces
1 recipe Ina's Vinaigrette made with raspberries

Toss all ingredients together and serve immediately. If you are planning on saving some for another meal do not put dressing on until ready to serve.

Peach Blueberry Crisp

Peach Blueberry Crisp

Mix together in an 8 x 8 oven proof baking dish, I used a pyrex bowl.

2 cans sliced peaches, packed in juice only and drained or 2 c. freshly sliced peaches
1/3 c. fresh or frozen blueberries
1/4 tsp. xanthan gum (omit if following SCD guidelines)
1/4 tsp. cinnamon
1 T. lemon juice
2 tsp. vanilla
3 T. honey

In a separate bowl combine:

1 c. almond flour
1 T. honey
1/8 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 T. non hydrogenated shortening or butter

Mix with fingers rubbing the shortening into the dry ingredients. Sprinkle over peaches and bake at 350 degrees for 35 minutes or until medium brown. Serve with SCD whipped cream or your favorite vanilla ice cream.

Check out this post and see how I made this recipe in a dutch oven over the fire....