This recipe was a real hit for my two year old’s birthday! I developed it from a family recipe which has held many, many candles since I was a kid, and even before I was born. This new version is just as tender, but with less sweetness as I substituted honey for sugar.
Melt in saucepan:
1 stick butter
2 Tb. water
6 Tb. cocoa powder
Pulse/mix in Cuisinart with blade:
3 packed cups almond flour (fine, blanched)
2 Tb. coconut flour
1/2 tsp. salt (less if butter is salted)
1 1/2 tsp. soda
1 Tb. cinnamon
Add to dry:
1 cup honey
1/2 cup yogurt (24 hour yogurt to keep this lactose free and GAPS/SCD approved)
1 1/2 droppers English Toffee flavored stevia (Sweet Leaf brand)
2 lg. eggs (I used duck eggs)
1 tsp. vanilla
Blend just until smooth. Divide into 2 paper lined cupcake pans (24 count). Bake @ 350 for 25 minutes.
Top with Cream Fraiche and/or Raspberry Compote:
1 1/2 fresh/frozen raspberries
1 Tb. honey
juice of 1 lime
Simmer on stove until reduced and thickened.
Summertime, and I'm enjoying BBQing weather. We got to host two families of friends for 4th of July, so I wanted to try my hand at SCD baked beans. This sounds easier than it is, since it's hard to get a rich flavored BBQ sauce without molasses. But then I had an idea: Carmelize onions.
SCD Baked Beans
Soak white beans for 24 hours or more; I often change the water a few times in that time, then rinse, add new water and simmer until tender.
In a separate pot begin the sauce: use your heaviest large pot, enameled if you have one. Basically, you are going to Carmelize 3 yellow onions in butter like making French Onion soup. Halve and slice the onions in 1/2 inch slices. Heat pot to med high and melt 1/2 stck butter. Toss the onions in the butter and allow them to brown, lid off, 45-60 min, stirring at least every 10 minutes. Don’t let them burn, but a little char is ok. You may need to go down to med heat after 30 min. When they are all shrunken and brown, transfer them to food processor and blend smooth.
In the same pot (don’t rinse), fry until crisp 8oz SCD bacon, then add back the onion purée. Then add one 14 oz can diced tomatoes with juice to processor and blend smooth, add to pot. Add about 5? Cups of the cooked white beans to pot, about 1cup mesquite honey (it’s a little smokey), about a Tbs Dijon mustard, about 2 Tbs applecider vinegar, some salt…just keep stirring and tasting, and adding.
Put the lid on the pot and stick it in a 300 degree oven for about 4 hours, scrapping down the sides each hour. It will become darker and richer tasting…keep adding honey/Dijon/salt/vinegar as needed.
We also enjoyed Honey Mustard Chicken, which is super easy. My inspiration was the Man Pleasing Chicken at Witty In The City.
Honey Mustard Chicken
Fill a 9×13 glass pan with skinless chicken thighs (if frozen, thaw and drain off liquid), about 2 lbs.
3/4 cup Dijon mustard (Trader Joes)
3/4 cup honey
Spread all over the chicken and let sit in the refrigerator at least 1 hour.
Bake in a 450 oven for 40 minutes, or BBQ until thermometer reads 165.
Sprinkle chopped fresh Rosemary on top for a great flavor sensation. This is optional; my husband prefers it without. Yum!!
In this picture, I chopped it up to serve it to kids. In the following picture, I served it whole with blueberries and green beans from the garden.