You know all those updates I do to my casein-free dinner list, my casein-inclusive dinner list and my breakfast list? And how I hardly ever post desserts and snacks? That’s because we very rarely eat snacks or desserts. Lately, though, I’d been envisioning cake. I was envisioning a commercial one. And what do we do when that happens? We make an SCD version, of course!
Now, I have a fabulous SCD cookbook that I adore. It’s Everyday Grain-Free Gourmet: Breakfast, Lunch and Dinner by Jodi Lass and Jodi Bager. Good stuff! (Their Apple Cake is always divine.) However, most of their baking uses almond flour and we haven’t done well with almond flour, and due to costs, I’ve so far been reluctant to experiment with other people’s recipes.
Imagine my delight when, upon following a link from a comment on my blog, I found a bread-cake recipe that used “ground almonds”. Now, to me, almond flour means “fine” while “ground almonds” means I can go ahead and just mash my pre-soaked almonds in my homogenizer, so that’s what I did.
My four year old helped very much with this simple, straightforward recipe. The results? A fabulous, light and fluffy yet firm and cohesive bread-cake. One of my best SCD baking results to date. (You should know that I’ve never even liked banana bread in the past.)
Big thanks to Naomi of Straight Into Bed Cakefree and Dried for making her recipes available, not to mention for clearly delineating which of her recipes are SCD and which are not. For the SCD Banana Bread recipe (in which I successfully used melted coconut oil instead of rapeseed oil, by the way), click here.
Baden,
Thanks so much for your glowing mention. I’ve been following your posts regularly and signed up for the email feed. I’m really interested in your slant on SCD. I myself avoid eating honey for the most part and rarely eat much fruit beyond ripe bananas. Even though my taste buds are completely awake to sweetness – coconut tastes amazingly sweet now – I find that I can eat too much fruit – especially dried fruit – and the sugar contained is just too much for my system.
I intend to do some more trawling through your site. Great work. Thanks!
x x x
What do you fix for breakfast and lunch? My kids are tired of the soup we have been having for lunch everyday and I am ready to venture out and make some new things. Today I made a Red Pepper and Tomoto Soup by Raman Prasad (Recipes for the SCD cookbook) along with raw vegetables and a hamburger without the bun. Please help!
Hi Jackie,
Please see ‘Baden’s Breakfast Ideas’and ‘Baden’s Supper Ideas’here:
http://gapsguide.com/2009/03/06/scd-recipes/
Either the breakfasts or suppers can also be used for lunches.
I’ll be adding more to these soon(ish)…
Cheers,
Baden
Baden,
Do you know how much yogurt you need to add for a milk subsitute? I would like to make a pumpkin pie for Thanksgiving and it calls for evaporated milk which I cannot use so I thought of using yogurt instead?
Thanks for your advice
Jackie
Hi Jackie,
No, I don’t know. I would pose this (and any other question) to the GAPS support list, or to the SCD Recipe Makers list.
Best,
Baden