Simple SCD Banana Muffins

Simple Banana Muffins (SCD) - SpecificHealth

 

Our regular grain-free breakfast is scrambled eggs and a smoothie.  We love it but sometimes we need a change up….and some texture.  These Banana Muffins are always a hit when I make them and best of all they are so EASY to make!

Simple Banana Muffins (SCD)

  • 2 large bananas, ripe
  • 4 eggs
  • 1 Tablespoon honey
  • 1/4 cup butter, cold
  • 1 teaspoon vanilla
  • 2 cups almond flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt

Preheat oven to 350 degrees.  Blend bananas, eggs, honey, butter, and vanilla in a blender until smooth (about 30 seconds).  Add remaining ingredients to blender and blend for another 30 seconds or until smooth.  Spoon into lined muffin tins and bake for 25 minutes.  Cool completely on wire rack.  As with most other things, these muffins taste best when served with lots of butter!

Yield 1 dozen muffins.

Simple Banana Muffins (SCD) - SpecificHealth

Recipe from SCD Facebook Group

Spicy Vegetable Smoothie

Spicy Vegetable Smoothie (SCD)

Recently, my mom got a new Vitamix blender and was telling me about how much she loves “savory” smoothies.  I was having the hardest time wrapping my mind around a smoothie that wasn’t sweet.  We like to load our smoothies full of veggies (spinach, carrots, kale, etc.) but then throw in lots of strawberries, blueberries, or bananas to make them sweet.  I was imagining a gag worthy V8 and was hesitant to try making my own non fruity smoothie.  I have now made about a dozen savory/salty vegetable smoothies and it turns out…they are delicious!  The trick for me is drinking them warm or hot, almost like soup.  Here is a recipe for my favorite concoction:

Spicy Vegetable Smoothie (SCD)

  • 2 cups canned tomato juice (SCD legal)
  • 2 ribs of celery
  • 6-8 baby carrots
  • 1/2 fresh, washed spinach
  • 1/4 glove garlic
  • onion cut to about the same size as the garlic
  • 1/2 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon chipotle chile powder (this is SPICY so use less to taste)
  • a pinch of black pepper

Put all ingredients in blender and blend on high until desired temperature is reached.  I like it lukewarm and love drinking it in the morning for breakfast.  Enjoy!

Strawberry Coconut Breakfast Cookies

Strawberry Coconut Breakfast Cookie (SCD, Grain-Free) - SpecificHealth

Nothing like eating cookies for breakfast, especially when there are two little ones in the house!  They think mom is teasing them when she gives them cookies in the morning, but so far I haven’t heard them complain :)

These cookies are soft, slightly sweet, and very filling.  Unless of course you are a growing toddler, then it takes a half dozen to fill you up!

Strawberry Coconut Breakfast Cookies (SCD, Grain-Free)

  • 1 1/2 cups blanched almond flour
  • 3 Tablespoons coconut flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 Tablespoons butter, melted and cooled
  • 2 Tablespoons honey
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1/2 cup shredded coconut, unsweetened
  • 4 strawberries, diced

Preheat oven to 350 degrees.

Mix together almond flour, coconut flour, baking soda, and salt.  Add in melted butter, honey, vanilla extract, and eggs then mix until combined.  Stir in shredded coconut.  By hand, gently mix in diced strawberries.

Drop tablespoon sized balls of dough onto cookie sheet.  Bake for 12 minutes or until tops are slightly brown.

Makes about 3 dozen small cookies.

Strawberry Coconut Breakfast Cookie (SCD, Grain-Free) - SpecificHealth

Recipe Adapted from:  Gluten-Free on a Shoestring

Cinnamon Spice Carrot Cake

Cinnamon Spice Carrot Cake (SCD, Grain-Free, Dairy-Free) - SpecificHealth

Brace yourselves because this recipe is delicious!!

I made way too many pumpkin recipes this fall and was looking for something to help our “pumpkined-out” taste buds.  This Cinnamon Spiced Carrot Cake is the perfect mix of sweet and spice.  Enjoy!

Cinnamon Spice Carrot Cake (SCD)

  • 2 cups carrots, shredded
  • 1/4 cup applesauce
  • 1/2 cup almond butter, unsalted
  • 1/4 cup honey
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon (each) ground ginger, nutmeg, cloves
  • 1 teaspoon baking soda
  • 1/2 cup almond flour
  • 1/4 cup coconut flour, sifted

Preheat oven to 325 degrees and grease a 9×13 pan with coconut oil.

In a large bowl mix together carrots, applesauce, almond butter, and honey.  Stir in eggs and vanilla.  Add the rest of the dry ingredients and stir to combine.

Pour into greased 9×13 pan and bake for 30-35 minutes.

carrot cake2

Dairy-Free Cinnamon Frosting (SCD)

  • 1/4 cup coconut yogurt
  • 1/4 cup palm shortening
  • 1/4 cup coconut oil
  • 1/2 cup coconut cream, skimmed from top of cold can of coconut milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • pinch of sea salt

Add all ingredients to a saucepan.  Heat over low heat until all ingredients are melted and combined.  Refrigerate for about an hour or until frosting is firm.  Frost whole cake, add a doll up to each slice, or eat it straight from the spoon :)

Recipe from Fresh4Five

Grain-Free Grilled Cheese Sandwich

Grain-Free Grilled Cheese Sandwich (SCD) - SpecificHealth

 

This isn’t a super-creative concoction, but it sure filled a void in my grain-free life!  I served it with some homemade tomato soup and it was delish!

I used my favorite grain-free bread recipe found here.  The recipe is obviously more time consuming than just picking up a loaf of bread at the grocery store but after about an hour and a half you will have a delicious loaf of SCD legal bread.  The main ingredient is cashew butter with the other common SCD ingredients added in (eggs, honey, coconut flour, almond milk, etc).  After the loaf was cooled I sliced it, put cheese in between and grilled it for 30 seconds on each side.  Give it a try!

What is your favorite SCD sandwich?  Share a link or a description in the comments!

Pecan Waffles with Pumpkin Almond Butter

Pecan Waffles with Pumpkin Almond Butter (SCD) - Specific Health

This waffle recipe is one of my very favorites!  I like to make a big batch then keep them in the fridge for snacking or a quick breakfast.  With the addition of pumpkin almond butter and sliced apples, this was the perfect fall time breakfast!

Pecan Waffles (SCD)

  • 2 cups pecan flour
  • 4 eggs
  • 1/2 cup butter, melted
  • 1 Tablespoon honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • pinch of salt

Mix all ingredients together until smooth.  Grease waffle iron and cook on medium-low heat until dark brown.  Makes about 6 round waffles.

Recipe from Eat Well Feel Well

Pumpkin Almond Butter (SCD)

  • 2 cups raw almonds
  • 3/4 cup pumpkin puree
  • 2 Tablespoons honey
  • 1 Tablespoon coconut oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon gloves
  • pinch of salt

Spread 2 cups of raw almonds in a shallow baking dish.  Broil on high, stirring occasionally until nuts are shiny and fragrant.  Blend almonds in high powered blender until butter forms.  Nuts will go from being whole, to chunky, to flour, then “peanut butter consistency” once they release their oils.

Add in remaining ingredients and blend until smooth.  Adjust spices to your liking.  Enjoy!

Recipe inspired by Oh She Glows

 

Linked up at http://thankyourbody.com/thank-body-thursday-52/

2 Ingredient Banana Pancakes (SCD) - Specific Health

Two days ago I finished my repeat of the SCD intro diet.  There is a lot of debate about whether or not you should add food back into your diet in stages (pecanbread.com) or in phases (SCD Lifestyle).  The book “Breaking the Vicious Cycle” talks about adding things slowly.  For example, cooking and peeling fruit, waiting three months to add legumes, etc.  After two hard days on the intro diet and a few weeks of feeling crummy, the last thing I wanted to do was jump head first into the diet and risk feeling sick again or a eating something that would set my stomach off.  So yesterday I added in ripe bananas (with brown spots), cooked apples (blended into very smooth applesauce), cooked pears, and cooked butternut squash.  So far so good!  Today I think I will do the same thing and take things slowly.

This morning I had the best pancakes ever!  Maybe that’s just hunger/cravings speaking but the were sure good!  I topped them off with some delicious honey butter and I’m sure we will be having these again and again!

Two-Ingredient Banana Pancakes (SCD)

  • 2 ripe bananas (with brown spots)
  • 4 eggs

Blend until smooth and cook for 3 minutes on each side on a 250 degree greased griddle.

2 Ingredient Banana Pancakes with Honey Butter (SCD) - Specific Health

Since I was going to be eating straight butter and honey, I decided to splurge a bit on the ingredients.  Dark yellow, rich and creamy Kerrygold butter mixed with thick, sweet raw honey was the best combination!  I also added some vanilla extract and it tasted like frosting!

Honey Butter (SCD)

  • 1/4 cup cold butter
  • 1/4 honey, room temperature
  • 1/4 teaspoon vanilla extract

Blend all ingredients in a blender until smooth.  My honey was super hard and thick so I added a tiny squirt of runny honey to get things moving along.  Enjoy!

2 ingredient banana pancakes (scd)

 

 

Linked up at http://thankyourbody.com/thank-body-thursday-51/