Recipe Review: Coconut Carrot Pecan Muffins

I recently discovered Primal Kitchen Chaos and this fabulous muffin recipe. I have never used dates before and I was surprised by the "brown sugar" sweetness they give to these muffins.

I didn't change a thing on this recipe, I only got 9 muffins but they are great!

Recipe Review: Coconut Bread

I have tried numerous recipes for a neutral bread that is grain and dairy free and that I can make a sandwich out of and have not been successful until now. This bread made from coconut flour is neutral in flavor, stays together so you can have a sandwich and is easy to make. It is dense and very filling. I am loving being able to be eat sandwiches again.

I found the recipe here at Health, Home, and Happiness. I substituted olive oil for the butter and my loaf does look smaller than the one pictured in the original recipe. I am going to try using two small loaf pans instead of one large on next time. Thanks for a great recipe Health, Home and Happiness!

Loaded Holiday Pumpkin Bread

This is such a good bread I don't even know where to start. Loaded with cranberries, pecans and chocolate chips along with fresh pumpkin....delicious! A great gift for neighbors and friends. You can use canned pumpkin but it is not SCD legal.

Loaded Holiday Pumpkin Bread

Ingredients:

2 1/2 c. almond flour
1 tsp. baking soda
1/2 tsp. sea salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. pumpkin puree
1/3 c. honey
1/4 c. olive oil
3 eggs
1 tsp. vanilla
1 tsp. lemon juice
1/2 c. dried unsweetened cranberries
1/2 c. chopped pecans
1/2 c. bittersweet chocolate chips (optional, not SCD legal)

Method:

1. Preheat oven to 350 degrees. Using coconut oil or olive oil lightly grease a 9x4 loaf pan.
2. Combine almond flour, baking soda, salt, cinnamon and nutmeg in a medium sized bowl.
3. In another bowl whisk together pumpkin, honey, oil, eggs, lemon juice and vanilla till thoroughly combined.
4. Stir together the two mixtures, when mixed add the cranberries, pecans, and chocolate chips.
5. Pour into prepared pan. Bake for 50-60 minutes or until middle springs back when lightly touched.
6. Remove from oven and let cool 15 minutes. Turn onto cooling rack and let cool completely before cutting.

Mrs. Ed's Grain-Free Cranberry Crumb Cake (SCD, GFCF)

I saw this post last night from Mrs. Ed and was up this morning first thing baking it. Mine looks really different than hers, I always wonder why mine looks so much different when I make a recipe from a blog? Could be the pan, my oven, my altitude, my brand of flour, etc. etc. etc. Maybe it is because I couldn't wait any longer and cut it still warm...?

This is a fabulous recipe that will make a beautiful presentation for a holiday party. The flavors pop and you can taste them all. I want to try an apple version of this recipe as well. Here is the recipe....another great one from Mrs. Ed!

I used coconut oil to replace the butter and the full 2 cups of cranberries, I also used the almond extract and highly recommend that you don't leave it out.

Frosted Lemon Zucchini Bread

This recipe originally came from Joyful Abode, I have made it several times and changed it up, to make it SCD legal and by adding the lemon zest and frosting. It is a great bread even without the frosting. Thanks Joyful Abode!

Bread Ingredients:

3/4 c. shredded zucchini
6-8 eggs
1/2 c. grapeseed, olive, or coconut oil
1/3 c. honey
2 tsp. vanilla extract
1 1/2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. salt
3/4 c. coconut flour
1 3/4 tsp. baking soda
zest of 1 lemon

Frosting Ingredients:

1/4 c. coconut oil
1/4 c. honey
zest of 1 lemon
6 drops lemon essential oil (make sure it is food grade) or 1 tsp. lemon extract

Bread Method:
1. Heat oven to 350 degrees. Oil a 9x5 inch bread pan.
2. Beat eggs till smooth, add honey and oil. Beat again.
3. Add vanilla and spices, beat again.
4. In a separate bowl mix flour and baking soda together with a whisk until there are no lumps.
5. Add zucchini to egg mixture then add flour. Stir until combined. Finally stir in lemon zest.
6. Pour into prepared pan and bake for 50 minutes to 1 hour, or until a toothpick inserted into the middle comes out clean. Let cool 10 minutes then remove from pan and cool completely.
7. To prepare bread for frosting poke holes all over the top with tines of a fork. Working up and down and back and forth. Refrigerate until cold.

Frosting Method:

1. While bread is cooking heat coconut oil and honey together in a small saucepan until oil is just melted. Remove from heat. Add lemon zest and essential oil or extract. Stir. Let cool until mixture is room temperature.
2. Pour over cold bread, then place in freezer until frosting hardens, about 10 minutes. Store in refrigerator.

Recipe Review: Elana's Pantry Silver Dollar Pancakes

There is nothing like pancakes on a cold rainy day to get you going. Elana says this is the best pancake recipe she has created so far and I agree. They held together well and as long as I cooked them on a very low heat they browned lightly and cooked all the way through. I served them with Raspberry Compote. Thanks Elana!

Note: Substitute honey for the agave syrup in this and all of Elana's recipes to make them SCD legal.

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!

Frosted Lemon Poppy Seed Loaf

Frosted Lemon Poppy seed Loaf

1 recipe Elana's Pantry Lemon Poppy seed Muffins, substituting honey for the agave
1/4 c. yogurt made from 1/2 and 1/2
juice of 1/2 lemon
1/2 tsp. vanilla
1 T. honey

Mix the muffins as directed in the recipe but pour into an oiled 7 x 3 x 2 inch loaf pan. Bake at 350 degrees for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let cool.

For the frosting whip together yogurt, lemon juice, vanilla, and honey. Once loaf is completely cool frost. Store in the refrigerator.

Recipe Review: Mrs. Ed's 'Nana Bread

I am constantly looking for recipes to try and when I read this one from Mrs. Ed, I knew it would be really good. She calls it 'Nana Bread but it has an orange-banana flavor with pecans and cranberries. This is my new favorite gluten free bread. I used coconut oil instead of the butter and added yet another flavor dimension to the bread. All I can say is I will be making this bread often. Thanks for the great recipe!

Click here for the recipe

Recipe Review: Elana's Simple Bread

Craving a sandwich, how about french toast? It is hard to find a good bread substitute if you are eating a grain free diet. This simple bread by Elana's Pantry is dense, stays together and toasts well. To get it to bake thoroughly you need to make a small loaf. I like to toast it and top it with dripped yogurt and fruit or make Eggs Benedict with it. Elana has an updated version where she has added arrowroot starch, which is not legal on the SCD diet. I haven't made the updated version yet but if I do I will definitely post the results.

The recipe is here at Elana's Pantry

Recipe Review: SCD Pumpkin Pancakes

I saw this recipe and just had to try it, and it was so good! I cheated and had maple syrup with the pancakes, FABULOUS!
Thanks Comfy Tummy for a great Saturday morning treat.

The recipe is here at Comfy Tummy......

Notes: I found these cooked the best on a well oiled (I used 3 T. coconut oil) cast iron pan on low heat. They don't bubble like regular pancakes so watch for the edges to brown to know when to turn them.

Recipe Review: Orange Cranberry Muffins

This recipe can be found here at Comfy Belly. These are truly the most flavorful muffins I have ever had! If you like cranberries add a few extra as the recipe suggests. Thanks for the great Fall recipe Comfy Belly!

I did make a few changes (I know, I just have this thing about making a recipe as is, I am scheduling therapy soon!)

1. I subbed 1 naval orange for the two clementines. I used a micro shredder and shredded 2 tsp. peel to add to the batter then peeled the orange and processed it without the rest of the peel.
2. I subbed grapeseed oil for butter.
3. I baked them in muffin tins lined with papers then sprayed with olive oil. I divided the batter between 12 muffin cups and some of them overflowed, I could have gotten 15 out of the recipe.

These are a new favorite!!

Coconut Flour Waffles

Coconut Flour Waffles

3 eggs
3 T. water or fruit juice (apple or orange work well)
2 T. olive oil
2 T. honey
1/4 tsp. salt
1 tsp. baking soda
dash cinnamon (optional)
1 tsp. vanilla (optional)
1/4 c. coconut flour

Preheat waffle iron. Whisk together eggs, water, oil, honey, salt, baking soda. If desired add cinnamon and vanilla for a sweeter more flavorful waffle. Add flour and whisk until there are no lumps. Generously oil the waffle iron and cook waffles as usual. I served them with this Berry Compote and fresh sliced bananas. Makes 3- 8 inch waffles.

Dessert waffles: Top with Berry Compote and Whipped Cream

SCD Banana Bread

SCD Banana Bread

2 large very ripe bananas
4 eggs
1/4 c. grapeseed oil
1 T. lemon juice
pinch of salt
1/4 -1/2 tsp. cinnamon
1/3 c. honey
1/2 tsp. baking soda
2 1/4 c. almond flour
1/4 c. chopped walnuts

1. Preheat oven to 325 degrees. Line a 9 inch square pan with parchment paper. Oil both sides of paper and sides of pan.
2. Place bananas in a medium sized mixing bowl or food processor. Beat until smooth. Add eggs, oil, lemon juice, salt, cinnamon, and honey. Mix well.
3. Add baking soda and mix again. Add almond flour and mix until batter is smooth. Immediately pour into prepared pan. Sprinkle with walnuts.
4. Bake for 35 minutes or until a toothpick inserted in the middle of the pan comes out clean.
5. Cool for 10 minutes then loosen edges with a knife and invert onto plate. Invert again onto a cooling rack and let cool completely. Cut in half, then slice. Store in an airtight container.

Recipe Review: Wendy's Cinnamon Rolls

One of my favorite things about this blog is the great people I have met through it. Wendy left a comment here with this enticing recipe. Wendy if you are out there let me know if you have a blog or a website I can link to. She also promised a recipe called Chile-Jack Chicken.........

If you are craving a sweet-gooey dessert this recipe will have you doing cartwheels! It was just like eating sticky buns in the old days......Thanks Wendy!

Topping
1/2 C butter
1/2 C honey
3/4 C chopped pecans

Dough
1/4 C melted butter
1/4 C honey
3 eggs
1/4 tsp white vinegar
1/2 tsp baking soda
1/4 tsp salt
3 C almond flour

Spice Mix
1/2 C almond flour
Scads of cinnamon (I used 1 Tablespoon)

Generously butter a 9" round cake pan and line the bottom with parchment paper. Melt 1/2 C butter and 1/2 C honey in a small pan. Bring to a boil and cook for 5 minutes or until a candy thermometer reads 249 degrees. Pour into cake pan and sprinkle pecans over caramel.

In a small bowl, combine ingredients for spice mixture and set aside.

In a medium bowl, combined dough ingredients. Dough will be stiff. Drop by heaping tablespoons (I use a cookie scoop) into your WET hand and roll into a ball. Roll the dough into the spice mixture, and place on caramel mixture. When you are done, flatten just a bit.

Bake at 325 degrees for 30 minutes or until a toothpick comes out clean and the center seems firm. Loosen the edges and invert onto a serving place. Cool to room temperature and serve.

Recipe Review: Easy Sandwich Bread

This recipe was intriguing to me. Could there really be an SCD sandwich bread that tastes good? Well it surpassed my expectations. I did add a few tablespoons of water and only half the salt to the recipe because the batter was very thick. I am going to try it with some other variations, I am wondering how Parmesan cheese would taste and maybe adding some herbs. But in the mean time if you are craving a sandwich this bread is fast and easy and makes a yummy sandwich. I made two different sandwiches; bacon, a fried egg and avocado, also turkey, Havarti with lettuce and tomato and a ton of mayo. Yum!

You can find the recipe here

Recipe Review: Coconut Flour Pancakes

I have a feeling these are going to become a staple at my house. They were quick to mix up, no mixer needed, very fluffy and filling. I served them with blackberry jam the first day and the second I had the leftovers with sliced banana and blackberry jam. Cook them slowly, they cook up better than the almond flour pancakes I have had. I used coconut oil, coconut milk and honey for the sweetener. Thanks for the great recipe!

Here is the recipe from Cheeseslave