Baking Fun on SCD

As I have continued on the Special Carbohydrate Diet (SCD), the most fun has been experimenting with baking. Because the SCD is totally grain-free, baking is done completely with almond flour. In Elaine Gottschall’s book that I previously referenced, Breaking the Vicious Cycle, she explains the need for blanched almond flour. This is almonds with the skin removed. Because almond flour can be costly, I have found a brand on Amazon that is not only really good, but cost-effective.

I have made many different muffins, breads and breakfast treats using this almond flour. My husband, Brian, has been thrilled with each recipe. These were the Cinnamon Coffee Cake Muffins from Lucy’s Cookbook that I referenced in the last post. Next to it is Lois Lang’s Luscious Bread. We use that recipe to make our sandwiches. It slices and toasts well.

cinnamon coffee cake

Here is a pic of a sandwich made with the bread. It is a small loaf, so Brian usually makes two sandwiches. I also poached some pears for my lunch this day, because initially, only cooked fruit is allowed for better digestion.sandwich with bread

Also from Lucy’s Cookbook, I made Apple Cobbler. It was similar to my old apple crisp recipe and very good. Each time a make something, I get a thumbs up from Brian. apple cobblerapple cobbler cooked

 

 

 

 

These Parmesan Onion Rolls are absolutely delicious! We use these as hamburger buns, for chicken breasts sandwiches or anything you’d want a moist, tasty roll. Interestingly, I had not been able to eat Parmesan for over two years, but I have no problem with these.

Parmesan rolls

Hope you liked the pics of my baking fun. I have been enjoying myself, experimenting with different recipes. Some of our favorites are Apple Cinnamon Muffins, Banana Muffins, Carrot Cake Muffins and Peanut Butter Brownies.

The best part about these recipes is that they are high in protein because of the almond flour and low in sugar. They do all have butter as the fat, but I sometimes cut down a little on the amount without any change in taste or texture.

And the even better part is that I have been able to enjoy and tolerate without any mast cell reactions all of the recipes except for one… the lemon blueberry muffins. This is the second time lemon has caused a reaction, so it is safe to say lemon is out… for now.

I am having fun baking the SCD way and will continue trying new recipes. I am now two months into SCD and doing well. I have learned a few things about my body, it’s reaction to SCD and how to go forward. Stay tuned to the next post.

 

How to Handle Gifts of Food

One of the things that happens around the holiday season is that all of the amazing bakers come out in full force. Even if they don’t normally bake throughout the year, out comes the favorite family recipes and they whip up some of the most spectacular baked goods. And… they give them as gifts.

If you, like me, are in a service field, you may receive many delicious, homemade gifts during this holiday season. Cookies of all sizes, shapes and tastes, breads, cakes, fudge and candy. Although I am particularly fond of homemade gifts, it can be overwhelming if you have made that change to eating 90% nutritious food and only 10% non-nutritive food. It’s tough maintaining that split when gifts of yumminess keep rolling in.

When I still worked in the hospital, it was so much easier. As all nurses know, doctors are like vultures where food is concerned, so all I had to do was take a taste of the delicious gift and then bring it to the hospital unit to share. Within minutes, the doctors had devoured it all. So, if you have the option of bringing it to work to share with co-workers, by all means, share the love.

Option #2 is to take your taste of yumminess and divide the rest into individual portions and freeze. Include the date on the package so you know how fast (or slowly) you are going through your 10%. If you have overly generous gift-givers and have way too much to freeze, every single doctors office loves goodies (trust me on this one). Bring your extras to your favorite doc and staff and share.

FYI… finally, people get it and don’t make this health coach sweets anymore. Hooray!! Especially since I have to be gluten-free, soy-free and mostly dairy-free. I still love to bake the things I can enjoy… in moderation. Share your gifts… baking

 

 

 

Image courtesy of lemonade/FreeDigitalPhotos.net

Baking Healthy Breads and Muffins

Eating healthy foods does not mean giving up yummy things like breads and muffins. But instead of store bought or box mix that are highly processed and full of sugar, fat and salt, making your own and substituting a couple of ingredients can make the breads nutritious and delicious. My niece, Alicia, made these pumpkin cranberry breads using whole wheat flour instead of white flour and applesauce instead of oil. She is sharing with me and I can’t wait to try mine. Baking in bigger batches and freezing a couple of loaves (or sharing with your aunt- thanks Alicia!!) saves time and money. Processed food is more expensive and not healthy. What special thing do you like to bake that could be improved with some healthy substitutions?