Apple Almond Bars

Apple Almond Bars

Apple Almond Bars

I'm still fairly early on my SCD* adventure hoping to heal my stomach.  I was wanting something that was yummy, easy and SCD friendly.  This is what I came up with.  They would be amazing with a variety of other flavorings like cinnamon and cloves or other SCD legal extracts like almond or maple.  They are SCD legal, as well as being low carb, gluten free and dairy free if the yogurt topping is omitted.

Apple Almond Bars
Makes 9 cookies

Preheat the oven to 350F.  Prepare an 8" square cake pan with an olive or coconut oil cooking spray with no added ingredients or butter the pan.  Set it aside.

Place the following ingredients in a mixing bowl:

1 cup blanched almond flour
1/3 cup unsweetened applesauce
1/3 cup raw honey
2 tablespoons coconut oil, liquid state (above 70F)
2 teaspoons Homemade Vanilla Extract
1/4 teaspoon salt ("Real Salt" or Himalayan)

Combine them well and spread the batter into the prepared pan, smoothing the top.  Bake the bars for about 20 minutes or until they are just becoming golden.  Cool and cut into bars.  

I served mine with honey sweetened SCD yogurt and blueberries.  Heavenly!

Enjoy!

*SCD = The Specific Carbohydrate Diet by Elaine Gottschall 

Peanut Butter Cookies with Flax and Chia

Peanut Butter Cookies with Flax and Chia

Peanut Butter Cookies with Flax and Chia

This is a re-work of my mom's old peanut butter cookie recipe that I've made my whole life.  I took out the white flour and "shortening" and used real butter and all "real" ingredients.  I hope you enjoy them!


Peanut Butter Cookies with Flax and Chia
Makes about 10 large cookies

Pre-heat the oven to 375F.  Line baking sheets with parchment paper, and set them aside.

In a mixing bowl with an electric mixer, beat on medium-low speed, scraping the bowl frequently, until light:

1/2 cup peanut butter (I use Krema brand)
1/2 cup butter (I use Kerrygold brand)

Add and continue beating:

1/2 cup coconut sugar
1/3 cup xylitol

Add and continue beating until the mixture is light and fluffy, about 2 minutes:

2 eggs

Add a bit at a time while continuing to mix until fully incorporated:

1/2 cup almond flour (ground almonds)
1/4 cup ground coconut (shredded would work, but would change the texture)
1/4 cup ground flax seed meal
1/4 cup chia seeds

Using a scoop or 1/4 cup measure, scoop the cookies onto the prepared baking sheet, leaving about 2" between each cookie.  I was able to get 5 cookies onto my large cookie sheet.  They will spread a lot.   Gently press the tops with a fork.  Bake them for 13 to 15 minutes at 375F.  Remove the cookies from the oven when they are just under-done.  Leave them on the baking sheet for about 5 minutes, so they will continue baking.  Transfer them to a surface prepared with paper towels covered with waxed paper to cool.  Store covered in the refrigerator for best results.  

Enjoy!

Raw Coconut Pecan Balls

Raw Coconut Pecan Balls

This simple recipe is packed with superfoods.  Enjoy a treat and give your body some powerhouse foods.  What's not to like??  I've read a number of articles on many websites that recommend folks eat 2 tablespoons of virgin coconut oil daily.  Here's one way to make it easier to get it in.  Enjoy!

Raw Coconut Pecan Balls
makes about 20 treats

In a bowl with an electric mixer, cream 1/2 cup coconut oil.

Add and combine well:

2 tablespoons ground flaxseed meal + 1/4 cup water, combine and let gel a few minutes
3 packets stevia based sweetener
2 tablespoons coconut sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/8 teaspoon Real sea salt

Add, mixing well:

1 cup shredded unsweetened coconut

Then:

1/2 cup broken pecan pieces.

Drop by tablespoon size scoops and chill until ready to serve.  Garnish with cinnamon and stevia, if desired.  Enjoy!

Note:  1/3 cup unsweetened carob chips can be added at the same time as the pecans.  They'll need more care in scooping, but it's worth it :)

Golden Coconut Pecan Cookies -- Low carb deliciousness!

Golden Coconut Pecan Cookies

This is a simple paleo friendly, reduced carb cookie recipe that is really delicious and easy to make.

Golden Coconut Pecan Cookies

Makes about 2 dozen

Pre-heat the oven to 350F, and line a baking sheet with parchment paper.  Set it aside.

In a mixing bowl with an electric mixer, beat:

2 eggs

Add and continue beating:

2/3 cup coconut sugar
2/3 cup Stevia in the Raw, measurable (or other low glycemic sugar replacement)

Add and mix well:

1 tablespoon plus 1 teaspoon coconut oil
1/2 teaspoon vanilla extract (I make my own.  Recipe here)
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Add, continuing to mix:

1 cup unsweetened shredded coconut
3/4 cup almond flour
1/4 cup ground flax seed

Finally, stir in: 

1/3 cup pecan pieces


Scoop by small scoopfuls, (2 tablespoon size), onto the parchment lined sheet about 2" apart.  Flatten the tops of the cookies, and bake them at 350F for about 10-13 minutes.  

Allow them to rest on the baking sheet for 3 to 5 minutes, then transfer them to a paper towel to continue cooling.  Store covered with waxed paper or paper towels between the layers. 

Enjoy!

Low Carb Pumpkin Swirl Cheesecake Bars

Low Carb Pumpkin Swirl Cheesecake Bars

So, I was wanting something sweet.  So, I'm trying to cut back on sugar and processed stuff.  So, I made these!

Low Carb Pumpkin Swirl Cheesecake Bars
Makes about 16

Pre-heat oven to 350F.  Spray a 9x13x2" pan with cooking oil spray and set it aside.

In a mixing bowl with an electric mixer, beat until combined:

3/4 cup organic coconut sugar
6 packets stevia sweetener
3 eggs
1 teaspoon apple cider vinegar

Add and combine well:

1/2 cup almond flour
2 tablespoons ground flax seed meal
2 tablespoons potato flour (or cornstarch or rice flour)
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons baking powder
1/2 teaspoon sea salt

Spread the pumpkin mixture into the baking dish.  

In a mixing bowl with an electric mixer, beat until light:

8 ounces cream cheese, room temperature

Add and mix until combined:

1 egg
1/4 cup organic coconut sugar
6 packets stevia sweetener
1 teaspoon vanilla extract


Dollop the cream cheese mixture over the pumpkin layer in the pan.  Flatten the dollops, then run a knife through them long-ways then cross-ways.  

Bake the bars for about 25 minutes or until a knife inserted off center comes out clean.  Cool them to room temperature, then chill them in the refrigerator for at least 2 hours up to overnight.  Cut into bars.

Enjoy!

Simi's Cookies -- Only 4 ingredients!

Simi's Cookies

Simi is two years old and has a boatload of food allergies.  His family was here for a visit, and his mommy forgot to bring his special cookies.  I verified what ingredients he could tolerate and came up with these easy-peasy cookies.  He, (and his mommy who is allergic to eggs), thought they were pretty delicious :)

Simi's Cookies are very simple -- with only four (4) ingredients.  They have a "flour" base, some "butter", flax seed mixed with water, and sweetener.  The flour could be just about any "flour,"  like almond, rice or ground oats.  The butter could be anything from coconut oil, to butter or margarine, like we had to do for Simi.  The flax seed and water stands in for the eggs, and we used honey for sweetener because it's safe for him, but I think just about any sweetener -- agave, coconut sugar or organic sugar would work.  These could easily have other optional ingredients like a tablespoon or two of nuts, raisins or chocolate or carob chips added.  Have fun with it!

Simi's Cookies
Makes about a dozen cookies

Pre-heat oven to 375F.

In a medium sized mixing bowl, cream together:

1/3 cup raw honey (or other tolerated sweetener)
1/3 cup Earth Balance Spread (or other solid fat)

Combine in a small cup or dish:

1 teaspoon ground flax seed plus 1 tablespoon water.  Allow it to gel a minute or so.  Add to the honey mixture and stir well.

Add a little at a time until cookie dough consistency:

3/4 cup whole wheat flour (or other well tolerated "flour")

Scoop by tablespoonfuls onto a baking sheet sprayed with cooking oil spray or onto a parchment lined sheet.  Tap the tops of the dough balls with fingers so they will flatten during baking.  Bake about 11 minutes or until they are becoming golden.  Cool on paper towels.  Enjoy!

Simutaneously posted on my other blog here.

Honey Granola Bars

Honey Granola Bars

Honey Granola Bars are a simple, straight-forward recipe that the kids love!  Many variations can be made, instructions are included below.


Honey Granola Bars
Makes about 18 bars.

Pre-heat the oven to 350F.  Line a 15"x10" baking sheet with a rim with parchment paper.


Combine the following ingredients* in a large mixing bowl and mix well:


4 cups rolled oats 

1/2 cup dried figs (or other dried fruit, such as raisins or cranberries)

1/2 cup unsweetened, shredded coconut or whole flax seeds 

1 cup nuts (pumpkin seeds, walnuts, cashews, etc.)

1 cup coconut sugar (or sweetener of choice)

1/2 cup honey (or agave nectar)
2 tablespoons sorghum molasses (or honey)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 cup coconut oil
1/4 teaspoon salt

Spread the granola evenly over the parchment lined baking sheet.  Bake it for 15 to 20 minutes or until it is just becoming golden.  

Remove it from the oven and use waxed paper or parchment to press it down firmly into the pan while it is still quite warm.  Once it has cooled down almost to room temperature, cut the granola bars with a sharp knife.  

They may need to be pressed down again with the waxed paper.  Allow them to continue to cool.  Once they are completely cooled, use a spatula to remove them from the pan.  It may be necessary to cut the bars again with a sharp knife.  Store them covered and place parchment  between layers.  A word to the wise:  Do not use paper towels or foil.  They stick to the bars.  

*Note:  I've discovered I can substitute quite a few things in this combination.   Basically, it needs 4 cups of grain and 2 cups of additional ingredients.  I've used up to 1 cup of puffed rice or puffed millet cereal instead of up to 1 cup of rolled oats and instead of the fruit.  

The batch pictured has rolled oats, dried figs, coconut and pumpkin seeds without the molasses.  Have fun and enjoy!

Raw Brownie Nuggets

Raw Brownie Nuggets

I wanted something chocolate and healthy at the same time.  I, also, thought I could use up some of the dates in my freezer.  I looked around the internet at some things other folks have come up with and then made it my own.  Here's my offering today:



Raw Brownie Nuggets
Makes about 18 cookies

In a food processor with a chopping blade, process until the nuts are finely ground:

1 1/2 cups walnuts
1/8 teaspoon sea salt

Add and process until the mixture is uniform in texture:

1 cup pitted dates
1 teaspoon vanilla (I make my own)
1/3 cup unsweetened cocoa powder
3 packets Truvia-type sweetener
1/4 teaspoon ground cinnamon

Then add 2 tablespoons water and continue to process the mixture until it clings together.  (Next time I make this, I think I'll add about 1 tablespoon of coconut oil.  I think they'll hold together better.  If anyone does this, let me know and I'll just do the edit.  Thanks!)


Using a 1 tablespoon scoop, or a regular spoon, scoop the dough either onto a serving plate or into a container with a lid.  Store tightly covered in the refrigerator.

Enjoy!