SCD Strawberries with Coconut Whipped Cream

The grand finale of our Valentine's Day dinner was this great SCD dessert. It couldn't be easier and tastes really sinful and decadent without being all that bad for you. Strawberries and whipped cream are the quintessential romantic dessert and this version does not disappoint.

20 fresh or frozen strawberries
1 can coconut milk
1 tsp vanilla
1 tsp honey
2 tsp cinnamon
Small handful slivered almonds

Put the can of coconut milk in the refrigerator overnight. It is important that you use full fat coconut milk (I doubt that the light variety is SCD-friendly anyway, as it probably has illegal thickeners). Open the cold can of coconut milk - you'll notice that it has separated into a thick cream at the top and a watery liquid at the bottom.  Scoop the cream off the top and save the water for something else, if desired. Add the vanilla, honey and cinnamon to the coconut cream and whisk until it is smooth and thick. Spoon over the strawberries, sprinkle slivered almonds over the top and serve. You can make this ahead and refrigerate until it is time to eat.

SCD Pumpkin Pie

I can't remember a time when I didn't spend the night before Thanksgiving making pumpkin pie (or helping my mom make pie).  I think I've always just used the recipe off the back of a can of Libby's canned pumpkin so having to figure out a new recipe that would work on the SCD was an all-new experience.  But my guy needs his pumpkin pie on Thanksgiving so I've been working on it.  I've made them with and without crust and I really haven't perfected an SCD crust that I love so tonight I have a beautiful, crustless pumpkin pie cooling in my kitchen.  Here's how to make it:

1 3/4 cup cooked, pureed pumpkin*

3/4 cup coconut milk

1/2 cup honey

2 eggs

2 egg yolks

1 tsp ground cinnamon

1/2  tsp ground ginger

1/4 tsp ground cloves

Pinch of salt

Preheat the oven to 425 degrees.  Whisk the eggs and then add pumpkin, honey and spices. Whisk in the coconut milk and pour the batter into a 9 inch pie plate.  Bake it for 15 minutes and then turn the oven down to 350 degrees and bake it for another 35 minutes.  It's so easy to make and to digest!

*I saw a letter from Libby's on an SCD forum that was sent in response to a question about whether there was hidden sugar or other ingredients in their canned pumpkin.  They claim that there really and truly are no additives.  If you want to you can use (at your own risk!) a 15 oz can of Libby's pumpkin.

SCD Gingerbread Cookies

The hardest thing about the SCD is baking.  We have tried a lot of recipes - some good, some bad and some amazing.  My husband was really in the mood for cookies the other night and I've been starting to think about finding a great Christmas cookie recipe.  He found this recipe and made some adjustments to make it a little spicier.  The resulting cookies were definitely in the amazing category.  They are soft, sweet, chewy and gingery.  These will definitely be a staple this holiday season!

Here's the recipe:

4 cups almond flour
1 stick butter, softened
1 egg
1 teaspoon water
1/2 cup honey
pinch of salt
1/2 tsp allspice
1 1/4 tsp ground ginger
1 tsp ground cloves
3/4 tsp cinnamon
1 tsp baking soda

Cream the butter, egg, water and honey in a bowl. Mix the dry ingredients and add them in. Place dough in fridge for a few hours or freezer for 15 minutes. Roll the dough into 1-inch balls and space out on a cookie sheet covered in parchment paper. Bake at 350 degrees for 8.5 minutes. He baked them on the rack just above the middle, and they were PERFECT.

Autumn = SCD Caramel Apples

We love fall around here.  The leaves, the football, the Halloween costumes, but most of all, the food.  Nothing says, "Happy Autumnal Equinox" like warm, gooey caramel apples.  So go do this:

Crush up about half a cup of cashews and put them in a bowl.  Line a plate with wax paper or parchment paper.  Melt a stick of butter in a small saucepan (you love it already!).  Stir in about half a cup of honey and one tablespoon of vanilla.  Over medium-low heat, stir constantly with a rubber spatula until the mixture becomes thick and caramelly, about ten minutes.  Remove the caramel from the heat.  Take three or four apples and shove sticks through the tops of them.  I used long lollipop sticks that I had gotten from a craft store but you can use popsicle sticks if you have them.  Dip the apples into the caramel sauce and then into the bowl of crushed nuts.  Set them on the wax paper and let them cool and harden for a few minutes.  Voila, caramel apples that are SCD-friendly and taste as good as anything you'll find at the county fair!