Monday, November 23, 2009

Raspberry Coconut "Zinger Style" Cupcakes (SCD)

I'm not a junk food fan, but I do have to admit Raspberry Zingers taste pretty good. Here's a "non-junk" gluten-free version. It's for this months "Go Ahead Honey It's Gluten-Free! Elana of Elana's Pantry is the hostess and the theme is Grain-Free Cakes and Cupcakes. If you haven't checked out her website or her cookbook "The Gluten-Free Almond Flour Cookbook" then you're in for a real treat.

Part One: Vanilla Cake (SCD, GFCF)

2 1/2 cups Almond Flour
1/2 teas. Sea Salt
1 teas. Baking Soda
1/3 cup Honey
1/3 cup Oil
4 eggs
1 TBSP Vanilla Extract (SCD Legal)
1/4 teas. Almond Extract (SCD Legal), optional

Oven 350 Degrees. Line a muffin tin with 12 cupcake liners.

In a large mixing bowl combine dry ingredients. Mix in wet ingredients. Spoon into cupcake liners. Bake for about 20 minutes, tops will be lightly browned when done. Cool completely.

Part Two: Creme Filling

Prepare 1/2 recipe of Cream Cheese Frosting

Put a tip on a pastry bag and fill with one cup of frosting. Insert tip into the middle of cooled cupcake and squeeze just until top of cupcake pops up.

Part Three: Topping

About 1/2 cup Coconut, unsweetened
Raspberry Jam

I used the recipe from and it's SCD legal. I used one 12 oz bag of Frozen Raspberries, thawed. If you don't like seeds in your teeth, put the raspberries in the blender and puree. Then set a wire mesh strainer over a saucepan, pour the pureed raspberries in and then used a wooden spoon to push out the liquid. Add 1/3 cup honey, then stir and boil forever, about 45 minutes until thickened. Cool completely.

Spread raspberry jam over the top of each cupcake and then sprinkle with coconut.

Sunday, November 22, 2009

"Cream Cheese" Frosting (SCD)

One the one hand I have to warn you, this frosting is a bit cantankerous and doesn't behave like typical frosting. It might not be as smooth and easy to spread. On the other hand, it tastes like real cream cheese frosting, the kind that is yummy on carrot cake and pumpkin brownies. It's very important to have all of the ingredients at room temperature. If the yogurt is even the slightest bit cool the butter will look curdled.

8 oz Butter (2 sticks)
1 cup Yogurt Cream or Dripped Yogurt
1 teas Vanilla Extract
1/4 cup Honey

In a medium mixing bowl, mix butter with an electric mixer until smooth. Mix in honey. Mix in yogurt and vanilla.

Golden Bread (SCD, GFCF)

My son, age 4, used to like muffins and it was a great way to sneak veggies into his diet. Now he prefers bread, not sweet bread, just plain bread. He loves this. I use two small 3" x 5.75" loaf pans. If you use a larger loaf pan adjust the cooking time.

2 1/2 cups Almond Flour
1 cup Pumpkin or Butternut Squash, cooked and pureed
1/3 cup Oil
1 teas. Baking soda
1/2 teas. Sea Salt
3 eggs
1/2 teas. Cinnamon
1 TBSP. Honey

Oven 350. Grease two 3" x 5 or 6" loaf pans or one larger one.

Combine all dry ingredients in a large mixing bowl. Stir in wet ingredients. Scrape into prepared loaf pans and bake 30 to 45 minutes. Tops will be browned and a toothpick will come out clean. Cool completely and keep in fridge. Slices better when it's been chilled.

Sunday, November 15, 2009

Flavorful Holiday Turkey (SCD, GFCF)

Here's my holiday turkey secret. It hasn't failed me yet. Herbes de Provence is an herb blend from the south of France. It is wonderful on poultry and is a mix of marjoram, rosemary, sage, savory, thyme, lavender, basil, parsley and sometimes fennel, chervil and garlic. If you can't find Herbes de Provence, than any combination of three or more of those herbs would work nicely. The mayo holds the herbs on the turkey and keeps it moist.

One turkey, thawed, cleaned and ready to roast
1 or 2 Oranges, each cut into about 6 wedges
1 Onion, cut into about 6 wedges
A couple stalks of Celery, diced into big pieces, or even BETTER use the Celery Leaves
Herbes de Provence
1/3 to 1/2 cup Mayonnaise

Place turkey in roasting pan. Stuff cavity with orange and onion wedges, and celery. Sprinkle some herbs inside. With a spatula, lightly spread a thin layer of mayonnaise on entire turkey. Sprinkle with herbs. Roast according to directions on package.

For homemade SCD legal mayo recipes: SCD Recipes

Monday, November 9, 2009

Brussels Sprouts - Two Ways (SCD, GFCF)

For some odd reason I have always thought there was something elegant about a dish of brussels sprouts on a holiday table. Perhaps it's because one of these recipes belongs to my grandmother. She's 92 an still exudes a certain vogue, reminiscent of the Jackie-O era. Her marinated brussels sprouts are always perfectly poised in little crystal dish, calling to be doted on. Although I have to admit, actually finding a brussels sprout recipe one can look forward to eating is a challenge for some of us. I hope at least one of these recipes will do the trick. If not, there's a list of links to other creative sprout recipes, all look divine enough for holiday feasting.

Marinated Brussels Sprouts

The beauty of this recipe is it is made the day before, so there's less to worry about on your holiday.

Fresh or Frozen Brussels Sprouts
1/2 cup Wine Vinegar, or Cider Vinegar
2 TBSP to 1/4 cup Honey
1/4 cup Salad Oil

Cook brussels sprouts to desired doneness. Drain well. Whisk marinate ingredients to combine. Put all in an airtight container and marinate in refridgerator at least 24 hours. Shake periodically to insure all sprouts get marinade. Serve in a pretty dish.

Roasted Brussels Sprouts

This is my favorite way to eat these. They have a tinge of crisp on the outside and a tender creamy inside. Roasting will bring out a sweetness in most vegetables. This recipe was adapted from Barbara Kafka's "Vegetable Love".

Fresh Brussels Sprouts, wash and trim ends, cut in half
Butter and/or Olive Oil (I like using both)
Sea Salt

Oven 450 degrees.

Select a baking pan/dish that will roast your sprouts in a single layer. If using butter melt just enough butter to add a dense coat. Add brussels sprouts in a single layer. Then pour a small dab of oil over each. Sprinkle with sea salt. Roast about 10 to 20 minutes. They will have a tinge of brown and be fork tender when done.

Other Great Brussels Sprouts Recipes:

They say if you don't like a vegetable it's simply because you haven't found the right preparation for it. Here's a variety of gluten-free and SCD friendly preparations for brussels sprouts from talented food bloggers:

Golden Crusted Brussels Sprouts from 101 Cookbooks

Braised Brussels Sprouts from Cooking For Engineers

This one from Kalyn's Kitchen also includes a list of links, which is Miss Kalyn's usual custom. This is a beautiful website by the way.

Julia Child's Brussels Sprouts Browned with Cheese from Sugar and Spice by Celeste

Pancetta Wrapped Brussels Sprouts with Almonds from The Kitchn

Brussels Sprouts Go Chinese from Food Gal Carolyn Jung. The Soy Sauce, Mirin and Hoisin Sauce are not SCD legal, but it still may be good enough without them. There's several other SCD legal ingredients here.

The Great Brussels Sprouts Taste Off is an article in the New York Times. Note: the balsamic vinegar is not SCD legal.