This recipe graciously stolen from Everyday Grain-Free Gourmet, written by Jodi Bager and Jenny Lass.
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Bottom Layer of Candy:
1/4 cup unsweetened peanut butter
2 Tbsp butter, melted
1/4 cup honey
Top Layer of Candy:
1 cup honey
2 Tbsp butter
1 cup cashew, almond, or peanut butter (I encourage you to try and use cashew or almond if you can!)
1. Let’s make the bottom layer first! Line a baking sheet with parchment paper.
2. Mix all of the bottom layer ingredients until well-combined.
3. Spread the mixture on the prepared baking sheet – not too thick (about 1/4 in.).
4. Now the top layer! Pour the honey into a medium-sized pot and boil on low to medium-low heat until it reaches 300° F. (You’ll need a thermometer.) If you don’t have one (you really should!), 8 or so minutes should be enough – the honey should turn a healthy brown color. Make sure to stir the honey as it boils.
5. Turn the heat off, but keep the pot on the burner. Add the cup of nut butter and the butter and mix thoroughly.
6. Quickly, now, pour the mixture over the bottom layer until it’s completely covered. Use a spatula to spread it evenly. If the mixture becomes too stiff, just reheat it.
7. Let it cool for a bit (15 min?) and place the sheet in the refridgerator until the candy is nice and crunchy!
8. Subtly break off pieces to enjoy and blame your spouse as the candy shrinks.
Another excellent recipe from Everyday Grain-Free Gourmet
! This has become my go-to peanut butter sweets recipe. As the original authors state, this candy reminds you of a certain crispety-crunchity candy you might also enjoy!
Total Time: 25 minutes
Prep – 15 minutes
Yield: 1 cookie sheet worth of candy
This recipe graciously stolen from Amber at The Tasty Alternative.
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SCD Pie Crust
1 can SCD legal coconut milk
1/3 cup honey
3/4 cup fresh squeezed lime juice
1 ripe avocado
2 1/2 teaspoons gelatin (.25 ounces) or 1 envelope of Knox gelatin
1. To a food processor add: lime juice, honey and avocado. Blend until well incorporated.
2. In a bowl, add 1/3 cup of room temperature coconut milk and mix in the gelatin and allow the gelatin to “bloom.” 3. Slowly heat the remaining coconut milk on the stove top (do not boil).
4. Remove the pan from stove top and add the gelatin mixture into the pan and whisk with the heated coconut milk. 5. Pour the coconut milk mixture into the food processor and blend for 10 seconds.
6. Pour mixture into a 9″ pie dish (with the crust already in place) and place in refrigerator for at least 8 hours.
7. After the mixture has set, top with whipped lemon coconut cream (below) and return to the refrigerator for an additional 2 to 4 hours.
Whipped Lemon Coconut Cream:
Cream from 1 can of coconut milk
3 tablespoons honey
1 teaspoon vanilla
1/2 teaspoon lemon flavor
1. To a bowl add the honey, vanilla and lemon flavor. Mix.
2. Scoop out the coconut cream and add to the bowl.
3. Mix on high with hand-held mixer until well incorporated.
4. Quickly top pie and place back in the refrigerator for 2 to 4 hours.
You wouldn’t believe a pie recipe containing avocado would taste so much like the real thing! Not only does the avocado add a fullness of texture and flavor, it contributes the familiar green color to the recipe. My go-to pie of choice.
Total Time: 10 hours 50 minutes
Prep – 50 minutes
Refrigerate – 10 hours
Yield: 1 pie
This recipe graciously stolen from Grain-Free Gourmet, written by Jodi Bager and Jenny Lass.
3 cups almond flour
1/3 cup butter, cold and cut into pieces
2 Tbsp honey
1/2 tsp salt
1/4 tsp baking soda
1. Heat the oven to 300° F.
2. Process all the crust ingredients in a food processor until the mixture starts to form a ball. The butter may still be visible in the dough.
3. Flatten the dough into a round disk between two large pieces of plastic wrap, and gently roll the crust out to a 13-inch round. Put the dough, still between the plastic wrap, on a baking sheet, and chill in the fridge until firm, approximately 10 minutes.
4. Remove the crust from the fridge. Working quickly, peel off one side of the the plastic wrap. Invert the crust into the pie plate and remove the remaining plastic wrap. Cut off the dough that overhangs the pie plate and
eat it save it for the pie topping.
5. If presentation is important, decoratively crimp the cut edges of the dough. If there are any holes or tears, just pinch them together.
6. If serving a pie that will be baked, bake for 15-20 minutes until just beginning to brown. If serving a pie that will be served cold, bake for 30-35 minutes until brown to your liking.
This is another hit from Jodi Bager and Jenny Lass’s hit cookbook Grain-Free Gourmet. Seriously – go buy it already! We use this recipe as the crust for all of our pies.
Total Time: 25 to 55 minutes
Prep – 10 minutes
Cook – 15 to 45 minutes (see recipe)
Yield: 1 pie crust
This recipe stolen is graciously stolen from scdrecipe.com.
1/2 stick melted butter
1 1/2 cup honey
1 tsp. vanilla
1/3 tsp. salt
3 eggs, lightly beaten
1 heaping cup chopped pecans
1. Combine butter, honey, vanilla and salt in a medium bowl.
2. Stir in the lightly beaten eggs.
3. Add the pecans and stir to combine.
4. Pour mixture into prepared crust.
5. Bake at 325 for 30-40 minutes until set… sort of like jello… and no longer runny.
6. Cool completely before serving.
Yum to the yum. Its time to make you some… 🙂
Total Time: 1 hour 10 minutes
Prep – 10 minutes (both before and after cooking)
Cook – 1 hour
Yield: 12 servings
This recipe is graciously stolen from Joslyn at Ramble On.
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1/2 cup SCD legal yogurt
1 frozen banana
1 tsp organic vanilla
1 tsp honey
Blend everything together and enjoy.
Lauren adores the classic vanilla and Jordan loves to spice it up by adding some nut butter or scd caramel. Sooooo good! We’ve been making it in bulk and freezing them in mason jars so Jordan can take it to work. He’ll put it in the fridge in the morning to thaw, then by his lunch break it is perfecto! 😀
Total Time: 10 minutes
Prep – 5 minutes
Cook (sitting time) – 5 minutes
Yield: 4 smoothies
This recipe stolen from Matt Robinson at www.naturaldigestivehealing.com.
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1 jar unsweetened peanut butter
1 cup honey
1 tsp baking soda
1/4 tsp SCD legal vanilla
pinch of salt
1 very ripe banana, mashed (this is the secret ingredient that makes the brownies awesome!)
1. Preheat oven to 350 degrees F.
2. Combine all ingredients in a bowl. Try to eliminate any chunks of peanut butter or banana.
3. Line an 8 inch glass baking dish with parchment paper and pour in the brownie mixture.
4. Bake for 25 minutes or until the top of the brownies are browned to your liking. (It is difficult to get the brownies to set in the middle; however, gooey is still delicious!)
If you haven’t figured it out by now, we at the Brooks household love peanut butter. These brownies are no exception. They are gooey and delicious!
Total Time: 35 minutes
Prep – 10 minutes
Cook – 25 minutes
Yield: 25 small brownies
This recipe graciously stolen from Beth.
2 large eggs, lightly-beaten
½ cup honey
1 tsp. “legal” vanilla extract (no added sugars)
1 can Libby’s 100% Pumpkin
1½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
⅛ tsp. cloves
¼ tsp. salt
1 cup Almond Cream (See recipe: ¾ cup water + ¾ cup blanched almond flour mixed in processor for 3 minutes)
1. Preheat the oven to 325˚ F.
2. Mix the Almond Cream in food processor.
3. Mix in the remaining ingredients.
4. Pour into greased pie pan.
5. Cook for 1 hour, let cool, refrigerate and serve.
I was so tired that I didn’t follow her specific directions. I threw all the ingredients in the blender and poured them into a buttered pan. I didn’t even try the crust… well let me say this… SERIOUSLY?!?!! This IS pumpkin pie! SOOO STINKING GOOD!
Total Time: 53 minutes
Prep – 7 minutes
Cook– 1 hour
Cool– 45 minutes
Yield: 16 servings