Re: Dessert ideas without oven

[Guest guest]

Can you eat yogurt? Mash up a ripe banana, add a little honey and yogurt.... yummy pudding.

My son likes this with a 2 tablespoons of peanut butter added to it.. but then it becomes addicting

To: BTVC-SCD Sent: Tue, March 9, 2010 10:04:55 AMSubject: Dessert ideas without oven

I need help with dessert. I'm in a hotel where I have stove top but not oven and want to make something sweet.I eat eggs, coconut flour, honey, bananas. But still have little problems with nuts. Any ideas?ThanksYana

[Guest guest]

oops.. I just saw your other post that you're not eating yogurt yet...sorry.

Do you have a little coconut oil with you? Fry a banana in coconut oil and serve it with honey on top.

To: BTVC-SCD Sent: Tue, March 9, 2010 10:04:55 AMSubject: Dessert ideas without oven

I need help with dessert. I'm in a hotel where I have stove top but not oven and want to make something sweet.I eat eggs, coconut flour, honey, bananas. But still have little problems with nuts. Any ideas?ThanksYana

[Guest guest]

Yana,How about crepes? You could fill with lemon juice and honey, honey and banana slices, cinnamon, or lemon curd. You could make pancakes and top with cooked apples and a honey/butter syrup (recipes on this page: http://www.tiana-coconut.com/coconut_flour_recipes.htm). You could also steam a custard with eggs, honey, and coconut milk (if you can tolerate it) (steam using a coffee mug filled with the custard mixture set in a pan with lid of simmering water that comes about 2/3 the way up the side of the cup maybe 10-15 minutes depending on the size of the cup).AmeliaTo: BTVC-SCD Sent: Tue, March 9, 2010 4:04:55 PMSubject: Dessert ideas without oven

I need help with dessert. I'm in a hotel where I have stove top but not oven and want to make something sweet.

I eat eggs, coconut flour, honey, bananas. But still have little problems with nuts.

Any ideas?

Thanks

Yana

[Guest guest]

(steam using a coffee mug filled with the custard mixture set in a pan with lid of simmering water that comes about 2/3 the way up the side of the cup maybe 10-15 minutes depending on the size of the cup).Ingenious Amelia. Mara

[Guest guest]

I second Mara,

These are wonderful ideas Amelia, thanks!

Yana

>

> > (steam using a coffee mug filled with the custard mixture set in a pan with

lid of simmering water that comes about 2/3 the way up the side of the cup maybe

10-15 minutes depending on the size of the cup).

>

> Ingenious Amelia.

>

> Mara

>

[Guest guest]

Hey Yana,

Glad to hear you are having a wonderful trip so far in SF.

It's so nice to hear you are this much better.

Mara

> I second Mara,

>

> These are wonderful ideas Amelia, thanks!

>

> Yana

>

>

>>

>>> (steam using a coffee mug filled with the custard mixture set in a pan with

lid of simmering water that comes about 2/3 the way up the side of the cup maybe

10-15 minutes depending on the size of the cup).

>>

>> Ingenious Amelia.

>>

>> Mara

>>

>

>

>

>

> ------------------------------------

>

>

[Guest guest]

It is indeed! I try not forget how dreadful I felt and not to overdo with sweets

LOL.

Even the little problem I had with my food on JFK couldn't darken the

impression of NY at night.

Yana

> >>

> >>> (steam using a coffee mug filled with the custard mixture set in a pan

with lid of simmering water that comes about 2/3 the way up the side of the cup

maybe 10-15 minutes depending on the size of the cup).

> >>

> >> Ingenious Amelia.

> >>

> >> Mara

> >>

> >

> >

> >

> >

> > ------------------------------------

> >

> >

[Guest guest]

Thank you ladies, but I can't take credit. I learned that trick from an asian co-worker. She was having morning sickness and could only tolerate savory custard--which she could make on a hotplate at the office. Glad that memory came in handy! : )AmeliaTo: BTVC-SCD Sent: Tue, March 9, 2010 5:12:00 PMSubject: Re: Dessert ideas without oven

(steam using a coffee mug filled with the custard mixture set in a pan with lid of simmering water that comes about 2/3 the way up the side of the cup maybe 10-15 minutes depending on the size of the cup).Ingenious Amelia. Mara

[Guest guest]

Hi Yana:

Do you eat apples? Do you have almond flavoring or vanilla?

I've subbed butter when I didn't have coconut oil. Vanilla for the almond (not

nearly as good). And apples or blueberries for the fruit. I'm sure you could

dice up banana and make it just fine. The topping is great. On a stovetop, you

might want to cook it more like a pancake.

http://www.thenourishinggourmet.com/2009/06/5-dish-cherry-clafouti-grain-dairy-a\

nd-gluten-free.html

Cherry Clafouti- 6 generous servings

The first time I made this I used 1 teaspoon vanilla extract, which was

delightful. But I felt that almond extract goes even better with cherries, so

that's what I did the next time. But you can use either. Traditionally this is

made with unpitted cherries. But I decided it would be easier to eat if pitted.

About 2 cup of cherries, pitted and cut in half (pit first, then measure)3

tablespoons coconut flour

1/2 teaspoon sea salt

1/2 teaspoon baking powder

3 eggs

1/2-3/4 teaspoon almond extract

1/4 cup of honey

1/4 extra virgin coconut oil

Preheat the oven to 375 degrees

1-Grease a nine inch pie pan. Place the pitted cherries in it and spread over

the bottom of the pan.

2-Mix together the coconut flour, salt and baking powder in a bowl.

3-In a small bowl, mix together the eggs and vanilla extract. Whisk briskly into

the dry ingredients until there are no lumps left.

4-Gently melt the honey and coconut oil together over the stovetop. Make sure to

remove it just when everything is melted. If it's too hot, you could curdle your

eggs (let it cool if you let it get to hot). In a slow stream, add to the bowl

of whisked ingredients, whisking while you add it.

5-Pour the batter over the cherries and place in the oven. Cook for 25-30

minutes, until browned on top and a toothpick stuck in the middle of the dessert

comes out clean. Cool for 10-20 minutes, and eat while hot.

I also mix coconut flour (about 1/2 cup), eggs (2 or 3), melted butter, honey,

and almond extract until a nice thick batter and cook them in a skillet until

set. They are like almond cookies. I guess you'd cook the above recipe kinda

like that but with banana chunks in it...

Misty Kimble

CD - no meds

SCD - 2 years

>

> I need help with dessert. I'm in a hotel where I have stove top but not oven

and want to make something sweet.

> I eat eggs, coconut flour, honey, bananas. But still have little problems with

nuts.

>

> Any ideas?

>

> Thanks

>

> Yana

>

[Guest guest]

This site has some great coconut flour recipes:

http://www.tiana-coconut.com/coconut_flour_recipes.htm

Crepes

Ingredients

2 tablespoons sifted TIANA Organic Coconut Flour

2 tablespoons TIANA Organic Virgin Coconut Oil or butter, melted

2 eggs

1 teaspoon sugar

& #8539; teaspoon salt

1/3 cup whole milk

Method

Blend together eggs, oil, sugar and salt. Thoroughly mix in coconut flour. Stir

in coconut milk. Heat 1 tablespoon of coconut oil in a small skillet. Pour a

quarter of the batter into the skillet; immediately rotate skillet until a thin

even layer of batter covers the bottom of the skillet. Crepe should be about 5

to 6 inches in diameter. Cook until batter is bubbly and cooked around the

edges. Turn and cook other side. Cover one side of crepes with your choice of

chopped fruits, nuts or jelly. Roll up and sprinkle with powdered sugar or top

with whipped cream. Makes 4 crepes.

Coconut Almond Cookies

Ingredients

½ cup sifted TIANA coconut flour

½ cup chopped almonds, lightly toasted (omit)

½ cup butter

1 cup sugar

¼ teaspoon salt

4 eggs

¾ teaspoon almond extract

1½ cups grated or flaked coconut

Method

Preheat oven to 175C (350F). Put almonds in an oven safe pan and bake for about

8 minutes or until lightly browned. Remove from oven and let cool. Mix together

butter, sugar, salt, eggs and almond extract. Stir in flour, coconut and toasted

almonds. Let batter rest for 4 to 5 minutes to allow it to thicken slightly.

Drop batter in spoon-size mounds 1 inch apart on greased cookie sheet. Bake at

190 Degree C (375F) for 15 minutes or until lightly browned. Cool slightly and

remove from cookie sheet. Makes about 2 dozen cookies.

>

> I need help with dessert. I'm in a hotel where I have stove top but not oven

and want to make something sweet.

> I eat eggs, coconut flour, honey, bananas. But still have little problems with

nuts.

[Guest guest]

Very helpful, thanks Misty!

> >

> > I need help with dessert. I'm in a hotel where I have stove top but not oven

and want to make something sweet.

> > I eat eggs, coconut flour, honey, bananas. But still have little problems

with nuts.

>

[Guest guest]

Mara, 5. Using more sugar than required in a recipe Sugar is an important ingredient in many recipes. Adding more sugar to the recipe is not a problem, but if you reduce sugar in a recipe, you may need to add a little more liquid, coconut milk or whole milk to maintain consistency.In the recipes on this website for baking with coconut flour would you just substitute the same volume of honey and would it turn out the same as if you used sugar?I would use much less personally. A comparable volume of honey is sweeter than sugar. Also, in the beginning of the diet, you are supposed to use minimal honey. But since honey is wet not dry, it may not be a problem. Mara

[Guest guest]

Another great one Misty.

I'm waiting for my coconut flour to come one of these days and will definitely

try this. I'm now experimenting with adding apples and berries. So fa so good.

And I have vanilla. Anyway I've never cared too much for almond so I think with

vanilla it will be great. I adore this flavor. I'll post the results on the

stove top.

Yana

> >

> > I need help with dessert. I'm in a hotel where I have stove top but not oven

and want to make something sweet.

> > I eat eggs, coconut flour, honey, bananas. But still have little problems

with nuts.

> >

> > Any ideas?

> >

> > Thanks

> >

> > Yana

> >

>

[Guest guest]

About 2 cup of cherries, pitted and cut in half (pit first, then measureDo you use fresh or frozen? Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 50 mg 1x per dayPrednisone 40 mg 1x per day

[Guest guest]

Baking powder should be baking SODA in the Clafouti recipe.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Thank you Ellen. I had posted that recipe some months ago and have made it so

many times, I forgot the recipe called for powder instead of soda. Thanks for

pointing that out.

Misty

>

> Hi Misty. So as not to confuse people new to SCD, would you please substitute

" baking soda " for " baking powder " in the recipe for Cherry Clafouti? I am

assuming that 1/2 teaspoon baking soda is not significantly different in

leavening effect from 1/2 teaspoon baking powder.

>

> Thanks.

> >

http://www.thenourishinggourmet.com/2009/06/5-dish-cherry-clafouti-grain-dairy-a\

nd-gluten-free.html

[Guest guest]

I used fresh and pitted them myself. I read up on the origin of the recipe and

they originally made it with sour cherries with the pits still in them. The pits

gave the dessert an almond flavor. That's why she pitted the cherries and added

almond flavoring. You could use frozen cherries since they cook down to an

almost mushy consistency anyway.

It's soooo gooood!!!!

Misty

>

> > About 2 cup of cherries, pitted and cut in half (pit first, then

> > measure

>

>

> Do you use fresh or frozen?

>

> Peace =)

> Alyssa 16 yo

> UC April 2008, dx Sept 2008

> SCD June 2009 (restarted)

> Azathioprine 50 mg 1x per day

> Prednisone 40 mg 1x per day

>

[Guest guest]

>> >>>>>>> Mara,>>>> 5. Using more sugar than required in a recipe>>>> Sugar is an important ingredient in many recipes. Adding more sugar to >> the recipe is not a problem, but if you reduce sugar in a recipe, you >> may need to add a little more liquid, coconut milk or whole milk to >> maintain consistency.>> In the recipes on this website for baking with coconut flour would you >> just substitute the same volume of honey and would it turn out the same >> as if you used sugar?>Mara wrote:> I would use much less personally. A comparable volume of honey is sweeter than sugar.> Also, in the beginning of the diet, you are supposed to use minimal > honey.I would second this. In fact, I find myself almost always reducing the amount of honey called for in every SCD recipe I've ever used. I just can't tolerate the level of sweetness that results from, say, putting a 1/2 cup or even a 1/3 cup of honey in a muffin or cake recipe. Espeically with almond flour, as it has a slight natural sweetness of its own; and then if one adds fruit, that adds even more sweetness.And regarding coconut flour, it absorbs liquid like crazy. If you don't add far more liquid than you would with almond flour, you're going to end up with baked goods that are very crumbly and taste very dry.  n-- Now available. A fine gift for cat lovers:Confessions of a Cataholic: My Life With the 10 Cats Who Caused My Addictionby n Van Tilwww.wordpowerpublishing.com ; signed copies; free shipping in U.S., reduced shipping elsewhere