Ramble On

Straight up coconut flour waffles, no fancy stuff, no extras, just waffles.

Yum.  I've been craving these for years.

1/4 cup plain yogurt
2 eggs
1tsp vanilla
1/4 tsp baking soda
2 tbs coconut flour
2 tsp oil
2 tsp honey

Plug in your waffle maker to preheat and gather up the ingredients. Add everything to a bowl in order, just dump it all in. Mix using a whisk until everything is combined. 

Once your waffle iron is ready scoop out some of the batter into the middle of the waffle iron and sort of spread it to the ends. This batter is runny so it will be very easy to over flow your waffle maker! I usually use about 3 tablespoons of batter per waffle but this is vary by the size of your waffle iron. Close the lid and let the waffle maker do it's thing.

Spread the batter around the waffle iron

Remove with a fork, be careful not to burn yourself that sort of ruins the day if you do that first thing int he morning.


For toppings I added a few slices of -real- butter (SCD legal) and honey which I heated in the microwave on high for 30 seconds.

Enjoy!

Apple Cider Raisin Bread
Gluten Free, Dairy Free, Nut free, SCD Legal

3/4 cup coconut flour
1/4 tsp sea salt
1 tsp baking soda
4 eggs
1/2 cup honey
1/2 c apple cider (if you're following SCD make sure it's legal apple cider)
2 tbs coconut oil, melted
 1/4 cup raisins 

Preheat your oven to 350 degrees and line a loaf pan with parchment paper or use a stoneware that is non stick. Go ahead and melt your coconut oil in the microwave and set it aside to cool slightly.  In a small bowl combine the coconut flour, sea salt, and baking soda, combine well and set aside. In a large bowl combine the eggs and the honey. With an electric mixer blend these together. Add the rest of the wet ingredients and continue to blend until smooth. Add the dry ingredients to the wet slowly beating as you go, keep mixing until all the lumps are gone. Fold in the raisins. Pour into your prepared pan and bake for 45 minutes.

Here's what I had for dinner last night: Zucchini pasta with fresh parm and a piece of roasted garlic and rosemary bread. Zucchini pasta is really quick and easy it's become one of my favorite meals as of late. I bought a jullieann peeler so it makes the process a whole lot quicker, I recommend getting one! Now the Garlic & Rosemary bread takes a little advanced planning but it really doesn't take long to put together.  I wanted to try to make a savory bread, and I happen to have a rosemary bush in my kitchen at the moment. I love garlic and can tolerate it so I added that as well. It's perfect with the zucchini pasta and I imagine it would be great with SCD legal spaghetti sauce, I wouldn't know that for a fact yet because I have not tried tomatoes (I'm nervous!).  Why did I bake it in a cake pan? Well I thought a nice round loaf would be a fun. It doesn't rise very much but it's still yummy and light!



Zucchini Pasta (SCD legal, nut free)

Ingredients:
1 fresh zucchini per person
1/2 tsp sea salt
water
fresh parm cheese

Directions:
On the stove top boil a small pot of water. In the mean time peel the skin off the zucchini and then jullieann it into thin ribbons. I only scrape down to the seeds since I'm avoiding seeds right now.
When the water comes to a boil sprinkle with sea salt and add the zucchini. Boil for approx 2 minutes. Strain the noodles, throw into a bowl, and sprinkle with fresh parm.

Grain Free Garlic & Rosemary Bread (SCD legal and nut free)




4 large eggs
1/2 cup olive oil
1 tablespoon honey
1/2 teaspoon sea salt
1/2 cup coconut flour
1 tsp baking soda
3 cloves of fresh garlic, minced
1 1/2 tablespoons fresh rosemary, chopped

Preheat the oven to 350 degrees. Line the bottom of a metal pie plate with parchment paper, greasing the sides with olive oil. Combine coconut flour, baking soda, garlic, and rosemary together into a bowl and combine well, set aside. In a blender, a food processor, or another bowl combine the remaining ingredients. Mix well. Add the dry to the wet ingredients and combine until the batter is thick and lump free. Spread the batter into the prepared pan and bake for 30 minutes. Allow to cool before serving, it's good right out of the oven but if you allow it to come to room temp the flavors are just awesome.



Just pulled from the oven



Since I started SCD I always had some issues with nut flours which, I've recently discovered, was an allergic reaction. The doctor took my complaints very seriously and I am now a proud epi-pen carrying member of the nut-free club. However, now I had to go figure out how to bake again with a new flour. I chose coconut flour because, well, really, what is there other than nut flours that are allowed on this diet? Good thing coconut flour is yummy and I've found it to be cheaper than the almond flour that I was using. Don't worry, this doesn't actually taste like coconuts. It's moist, filling, and everything you'd ever want from a banana bread. 

Ingredients:
2 mashed bananas
6 large eggs
1/2 cup honey
3 tbs coconut oil melted
1/2 tsp vanilla
1/2 tsp sea salt
2 tsp cinnamon
3/4 cup coconut flour, sifted
1 tsp baking soda

Preheat your oven to 350 degrees. What I usually do is throw all this into a blender going in order of the ingredients (if you put the flour on the bottom it just won’t blend) as let it blend until all the lumps are gone. If you don't want to do that, combine all the wet ingredients together, mixing well. Set aside. Mix the coconut flour and baking soda together. Add the dry to the wet ingredients and really mix it well. Coconut flour tends to clump so really keep on it or use an electric hand mixer. After everything is mixed pour it into a parchment lined bread pan and bake for 50 minutes.

right out of the oven

yum

I got so excited I ate four right as they were coming off the stove with a little heated honey. I ate them so fast that now I have a stomach ache, but it was so totally worth it.

Almond Flour Pancakes (SCD legal)

• 1 cup almond flour
• 2 eggs
• 1/4 cup seltzer water
• 2 T olive oil
• 1/4 teaspoon salt
• 1 T honey

Mix ingredients together and cook as you would other pancakes. Use a non stick pan as these suckers will try to stick to everything. Flip them when the top begins to bubble.

These cook really fast so make sure you keep an eye on them or you're going to have some very dark ones (ask me how I know). I ate them anyway & I have a whole pile of leftovers now!

I've been trying a bunch of new recipes, mostly because I too like to have some sweets once in a while.










I used this recpie. I was really super excited that the dough held up enough for me to use my new crust cutters from W&S. Love.

 And here is a butternut squash pie, which I perfer to the apple. My son loved this pie, and thought it was pumpkin. When I told him it was squash (after he was done eating it of course) he was sort of stunned. Recpie is here.



I'm not really into pie but my husband is.

Next up: some sort of cake.

I made peanut butter brownies today, and they smell awesome. I'm only going to eat one though cause I don't know what sort of reaction I'm going to have to it. (Ate two...they were small! - They are so freaking good!)












Super easy let me give you the recipe:

1 cup peanut butter (all natural peanut butter, ingredients should say: peanuts and salt)
1/2 honey
1 egg
1/2 tsp baking soda

Mix everything together put it into a greased 8in pan (i used a little olive oil to grease). Bake at 350 for 30 minutes. Yum yum yum.