RECIPES for the WEEK 8/1 Have a great SCdiet week-end�

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Banana Cream Pie (LSCDL Recipe)5 ripe bananas4 eggs, separated, yolks slightly beaten¾ cup water½ cup orange juice½ teaspoon nutmeg4 teaspoons plain gelatin (2 envelopes), softened in orange juice)2 tablespoons honey3 cups dripped half & half yogurt ¼ recipe Graham Cracker dough Press graham cracker dough into the bottom of a buttered 9 inch

spring form pan[1]. Bake in a 325°F oven for 15 minutes.

Remove from oven and cool.Place egg whites in a bowl, and put bowl, and the beaters

you will use to whip them in the refrigerator to chill. Slice one banana and dip slices in orange juice to prevent

browning. Set aside and chill until needed. Mash remaining four bananas and blend with water and ¼ cup

orange juice in the top of a double boiler. Cook over briskly

boiling water. When completely cooked, remove from heat.

Cool slightly to prevent danger to blender container, then

purée in blender. Return to top of double boiler. Reduce heat u

nder lower part of double boiler so that it drops to a gentle simmer. Add softened gelatin, egg yolks and honey. Whisk together

until very smooth, then cook over gently simmering water until

thickened, about six to nine minutes. Although it does not have

to be whisked briskly during this time, it must be stirred c

ontinuously, or you will have scrambled egg in banana sauce. Remove from heat. Cool to room temperature in a bath of

cool water. Whisk in the half & half yogurt cheese until smooth.Remove egg whites and beaters from refrigerator. Beat to

stiff peaks. Gently fold eggs whites into banana mixture, then

pour into spring form pan. Arrange banana slices decoratively on top, or use a small

amount of pecan flour to trace decorative spirals out from

the center. Or both. Chill in refrigerator until firm, 2-4 hours. Overnight is better.[1] Or into a 10†pie panWizop Marilyn L. Alm LouisianaSCDLagniappe@...

Graham Cracker Pie Crust (LSCDL Recipe)

1 ¼ cups pecan flour¼ cup honey3 tablespoons softened butter½ teaspoon cinnamon¼ teaspoon gingerteaspoon nutmegPlace pecan flour in large mixing bowl. Stir in spices and mix

well. Add butter and honey, and mix thoroughly with a fork until

lumps form and all flour is incorporated. Scrape mixture into a well-buttered pie pan and press against

the bottom and sides to make a pie crust. If this is to be used with a refrigerator filling, like lemon chiffon,

you may wish to bake it for about 15 minutes at 325°F, then

cool before adding filling. For a baked pie, such as pecan pie,

simply add the filling and bake along with the pie.Wizop Marilyn L. Alm LouisianaSCDLagniappe@...

Graham Crackers[1] (LSCDL Recipe)3 cups (1 lb) pecan flour1/2 cup honey1 jumbo egg1 tsp cinnamon1/2 tsp ginger1/4 tsp nutmeg1/2 tsp baking soda6 Tablespoons half & half yogurt cheese or DCCC + 2 T

melted butter if using DCCC (optional)Blend honey, yogurt cheese, egg, spices, & baking soda. Add

to pecan flour and mix wellThere are two ways to make crackers out of this dough. The first, the freezer cookie method, is to divide the dough in

quarters and roll each quarter into a log 1½†to 2†thick. Roll in

wax paper and freeze until just firm.[2] To bake, remove from the freezer and allow to sit at room

temperature until just soft enough to slice. Slice very thinly ( â€)

with a sharp, thin knife (a boning or filleting knife works well)

and place on a generously buttered pan or non-stick pan.Bake in preheated oven at 325° F for 8 minutes, turn crackers

over and bake another 6 minutes -or- convection bake in a

preheated oven at 325° F for 7 minutes, turn crackers over and

bake another 5 minutes or until golden brown. Remove from oven

and allow to cool on the pan. With the dark pecan flour, it can

be a trifle difficult to determine “golden brown.â€The second method seems a bit more complicated, but yields

perfectly round, flat crackers of a fairly even thickness. With the

freezer cookie method, I could never cut all my slices evenly, so

I had some crackers over-browned, and some not-quite-cooked.For this method, you’ll want at least four 12 muffin non-stick pans,

a one teaspoon cookie scoop, a piece of plastic wrap, and either

a tart tamper, or my favorite, my large oven side salt shaker.Using the cookie scoop (or a teaspoon measure), scoop rounded

teaspoons of dough into each cup of the pans. Covering each cup,

use the tart tamper to flatten the ball of dough, and squash it

evenly into the bottom of the muffin cup. Bake in 325° F oven for about 9 minutes. While they are baking,

fill and flatten the other two trays. Remove the baked crackers, and with a finger protected by a

handkerchief or tea towel, spin the rounds out of the muffin cups

and onto a cookie sheet. Place the half-baked crackers face down

on the sheet, and return to the oven on the top shelf. Place the second set of muffin tins on the bottom shelf. Bake for

9 minutes. Continue until all cracker dough is baked. Typically, I

get around 8 dozen crackers from the recipe above using the

muffins tins [3]. They are not quite 2†in diameter, and just the

right size for topping a scoop of ice cream, pushing fruit compote

around, or just enjoying. Which ever method you choose for baking[4] – freezer cookie

style or muffin tin – once all the crackers are baked, pile them

on a cookie sheet, and return them to a 200 degree oven.

Reheat for 15 to 30 minutes. This reheating ensures they will

stay crisp while stored. Store the crackers in airtight tins or

plastic bags. Variation: For a softer, chewy cinnamon-ginger cookie, either

cut the slices thicker, or use a one tablespoon cookie scoop if

using the muffin pan method. Bake the full time without turning

over, and then allow to cool. Do not re-bake. Store these cookies

as you would other nut breads, in the refrigerator[1] This recipe came about when I wondered what would happen

if I used pecan flour instead of almond flour for Krivel Krackers.

It seemed to me than pecan flour lent itself to sweet and spicy

mixtures, while almond seemed to work with herby-savory

mixtures. So some of the footnotes for these crackers are the

same as for Krivel Krackers.[2] When the dough has been shaped in a log and tightly wrapped

in wax paper you can roll it back and forth on the counter to get it

smooth and even. When using this method, I often mixed several

batches of dough, then rolled it in pieces of wax paper somewhat

longer than the rolls of dough. This allowed me to twist the ends

to keep the dough fresh, and store multiple rolls in one zip top

bag. Then, when fresh crackers are desired, simply pull a roll

out of the freezer and allow it to defrost.[3] I actually have 3 24-cup non-stick muffin tins from The

Kitchen Collection. These can be a bit heavy to handle, but I can

have one pan baking, one pan cooling enough to handle, and

one pan which I am filling, and can keep things moving in an a

ssembly line fashion. Sue Krivel uses heavy weight cookie

sheets purchased from a restaurant supply.[4] Sue prefers to bake the crackers using the ‘convection bake’

option on her oven. She turns the crackers over with a thin, f

lexible metal spatula; I used a very thin plastic when doing the

freezer-cookie method; the muffin tin method doesn’t need a

spatula. When reheating the crackers, we both combine several

pans on one. I also have placed the crackers in my dehydrator

and simply dried them over night at 150°F.

Wizop Marilyn L. Alm LouisianaSCDLagniappe@...

VEGETABLE BASED CRACKERSNote: you MAY be able to do these in an oven, although I have

not yet tested this. I use an Excalibur 9 tray dehydrator.

(Although I confess that, with as much as I use my dehydrator,

I'm eyeing the BIG Excalibur commercial one. If I could just

figure out (a) how to afford it, and ( where I would PUT it!)This recipe originated because I wanted a cracker with fewer

calories than the wonderful almond flour crackers, and because

so many people on the list serve found the nut flours difficult

to handle the nut flours in the first weeks or months of the diet,

yet were desperate for something with which went crunch when

they bit into it. Although amounts for fresh herbs are given here,

dry or freeze-dried ones are recommended for any vegetable-

based cracker as they will help soak up some of the remaining

moisture.I did find that reducing the parsley and increasing the chives a

bit yielded a cracker that tasted an awful lot like sour cream

and chive potato chips!Zucchini Pulp15 pounds zucchini (courgettes)1 tea towel1 colanderfood processor, blender or grinderPeel, deseed and slice the zucchini. Steam until tender in a large

pot -- this is a great use for that big old pasta pot and its colander

which you no longer use. Drain well.Purée zucchini according to your choice of method. I use the

optional fine plate on the Maverick #5 grinder. Pour the resulting

green-white slop into a colander lined with a tea towel. Do not

try to use cheese cloth - you will loose too much of the zucchini.

Drain to about half the original volume. You may have to gather

up the edges of the tea towel and squeeze the zucchini to get

as much liquid as possible out of it. Reserve the liquid for

flavoring soups or gravies.What you will have is a greenish-white pulp about the consistency

of drained yogurt. This will, needless to say, be quite a bit moister

than almond flour.When the zucchini is drained, divide the pulp up into three cup

portions - each five pounds of zucchini will yield about 3 cups of

drained pulp. Freeze the remaining portions to cut down on

preparation time for future batches of crackers.Wizop Marilyn L. Alm LouisianaSCDLagniappe@... Herb Parmesan Crackers, (Zucchini Base)3 cups well-drained zucchini pulp2 1/4 cups freshly grated Parmesan cheese(about 4 ounces weight or 110 grams)½ cup fresh parsley, finely chopped -or- 1/4 cup dry1/4 cup fresh chives, finely chopped -or- 2 tablespoons freeze

dried1/2 teaspoon dry oregano -or- 2 teaspoons fresh finely chopped1/2 teaspoon dry thyme -or- 2 teaspoons fresh1/2 teaspoon baking sodapinch of salt2 extra large eggs3 Tablespoons melted butter3/4 cup dry curd cottage cheese8 cloves of garlic pressedCombine zucchini pulp, cheese, herbs and baking soda and salt

in a bowl. Blend the eggs, butter, dry curd cottage cheese (or

dripped yogurt ) and pressed garlic in a processor or blender until

very, very smooth. Add to the seasoned zucchini pulp and mix

together. You will have a moderately thick batter.To bake zucchini-based crackers, you'll need at least 4 twelve-

muffin muffin tins. I use industrial size 24 muffin pans, and have

four of them so that I can have two in the oven and two filled and

ready to go into the oven. Mine are non-stick ones; if using regular

ones, butter well. (My niece says, "Don't bother with ordinary ones;

it will drive you crazy. I buttered mine within an inch of their lives

and the stuff still stuck. Save yourself some frustration and start

with good quality non-stick tins to begin with." So you may take

that for what it is worth from someone who tested this recipe in

standard muffin tins.) The dough from these will be very wet,

almost a batter consistency, but not quite. Using the cookie

scoop, place dollops of batter/dough in each muffin cup. Using

a moistened finger or the damp back of a spoon, spread the

batter out evenly over the bottom of each cup.Bake in a very slow oven, 215 F for about two hours. The object

is to get the egg set up and drive out as much of the remaining

zucchini water as possible without burning the crackers.Remove proto-crackers from muffin pans by spinning them out.

Arrange crackers on dehydrator trays, and dehydrate at 135 F

until dry and crispy. Part way through the drying, you will

despair of them ever becoming a good snack, as they will

seem very oily and soggy. Give them another 5-6 hours to dry,

and they will become surprisingly crispy.If you do not have the muffin tins, it may be possible to make

these by placing dollops of batter on a flat cookie sheet and

then spreading them out to a consistent thinness with your

finger. It will be hard to get a consistent shape or size this

way, however.If you do not have a dehydrator, it may be possible to dry the

crackers in the oven by arranging them on flat cookie sheets,

and returning to the oven at the absolute lowest temperature

yours will go, in other words, as close to 135 F as you can get.Variations:I have so far made this recipe with the drained zucchini pulp,

and with properly prepared bean paste. I suspect that it could

be made with any vegetable which has been cooked soft,

puréed, and drained. I will be experimenting with a Cajun style

cracker, and a Mexican cheese crunch.The bean paste crackers are the closest to well-done almond

flour crackers, but I think that because of the fact that legumes

can be so problematical for SCDers that I would not recomend

them for anyone who is not yet well on the way to healing.I have also made this recipe without the DCCC or yogurt

cheese and omitting the parmesan for a dairy-free version. It

comes out pretty well, although the taste is a little flat without

the parmesan. (Maybe someone can suggest something to

add?)I can't figure out how to do it egg-free, although there's a

possibility that gelatin might do the trick.

Wizop Marilyn L. Alm LouisianaSCDLagniappe@...

Pecan-Honey Squares

1/2 pound pecans 1/2 cup clear honey 1/2 teaspoon baking soda1 large egg - beaten slightly

1/4 cup pecans - coarsely chopped (optional)1. Preheat oven to 340 F.2. Line a glass 11.75" x 7.5" baking dish with parchment paper. (Note 1)3. Measure 1/2 pound raw pecans into powerful food processor. Process nuts until they develop the texture of nut butter.4. Add honey, baking soda, and egg to the food processor, and mix well.5. Transfer mixture to baking pan. Fold in chopped pecan pieces.6. Bake for about 25 minutes, or until baked thoroughly to brown, but before burning can occur. Test for doneness with a toothpick, a metal tester, or a metal skewer.

Ellen enginuity4@...

Cauliflower Popcorn

1 head cauliflower4 tbsp olive oil1 tbsp saltPreheat oven to 425F, Cut out and discard cauliflower core and

thick stems. Trim remaining cauliflower into florets the size of golf

balls. In a large bowl, add cauliflower, olive oil and salt. Toss

thoroughly.Spread cauliflower on a baking sheet. Roast for 1 hour

or until most of each floret has become golden brown. Turn 3 or

4 times during roasting. Serve immediately. Serves 6 to 8.Misty Kimble miztydawn@...

Carrot Cake ROCKS!!!http://www.scdrecipe.com/recipes-cake/carrot-coconut-cake/1/2 cup of honey instead of 3/4 and

added 3 chopped dates

and 1/4 tsp cinnamon. I'm going to throw in a few chopped walnuts

next time too.Rob Wyatt rwyatt@...

Mint Tea

Cut some bunches and dry them, and once you've done that, you won't want to go back to the commercial stuff. Mansfield-Devine forum@...

Green Tea

50/50 tea and mint is a good mix - the sharpness of the tea offsets the sweetness of the mint.

Mansfield-Devine forum@...

Spearmint Tea

Have a teapot with a removable filter, or one of those mugs with

a removable filter, and a lid. You just cut a handful of leaves,

put them in the filter, pour on the boiling water and steep

(covered - don't let the essential oils escape) for a few minutes.

Quite how long is up to you - 5 minutes would be an average.

You can snip up the leaves if you want, but I don't find it's

necessary. SCDers could add honey if desired. Mansfield-Devine forum@...

Gingerade - Traditional Shaker recipe

1-1/2 to 2 tablespoons minced fresh ginger

1/2 tablespoon grated lemon zest

5 cups boiling water

2 tablespoons freshly squeezed lemon juice or more to taste

4 tablespoons honey or to taste

Put the ginger and lemon zest in a pitcher and pour in the boiling

water.

Stir, then let seep about 1 hour. Strain the liquid.

Stir in the lemon juice and honey.

Taste and add more lemon juice or honey if desired. Serve chilled.

Serves 4-6 Kae McLaughlin kaemc2003@...

SCDiet Sodaâ€

A splash of lemon or lime juice

Water

Mansfield-Devine forum@...

SCDiet Sodaâ€

Club Soda or Sparkling Water or

Orange Juice, pineapple juice and ellis Sparkling apple

cider.

Leo Blackmer lblackmer@...

Eggless Flatbread¾ Cup skinned, peeled ,chopped apples

(or ½ Cup apples sauce)

1.5 Tbs gelatin2 Tbs water

1 Tb shortening

1/4 tsp baking soda

½ tsp vanilla¼ tsp salt1 to 1 1/2 cups almond flour

Pre-heat oven 320 degrees. Blend apples in food processor addinga little bit of honey until apples look pretty close to apples sauce(or you can use apple sauce) . If it gets a little watery drain a bitof the water off. Add shortening , baking soda, vanilla, and salt and blend wellscraping the sides; while the gelatin softens in a small pot over

2Tbs of water. Whisk gelatin over low heat till it dissolves, then

whisk for a minute or 2 more then add to food processor and

blend till mixed. Next add the almond flour, blend, scrap the

bowl and blend,scrap till mixed well. It should be like a very

thick pancake batter.

Spread evenly on a small, oiled jello roll pan in a 9 by 12 inchrectangle, do not touch the edges of the pan. A slightly moistenedspactula will make it easier to spread. Bake for approx.15 minutesor until the edges start to slightly brown.Set out of the oven for a bit let it cool for a few minutes.Carefully cut into 9 ..3 by 4 inch pieces with a slightly moistenedbutter knife and carefully slide a hard, flat plastic spactula undereach piece.. and flip over on the pan.(the bread will be very soft andbreak easy..but will harden after you bake a bit longer and cool)

Put the pan back in the oven for 5-7 minutes until the bottom of theslices are slightly browned. They will firm up when cooled. Isometimes quickly cool the tray in the frig or freezer so it can beate immediately.

cjb202207@...