Black Cherry Ice Cream


Oh, this ice cream is so good!

Whir in food processor until almost puréed:
2 cups frozen organic black cherries (Costco)
1/4 cup honey
1 tsp almond flavoring

In a large glass mixing bowl, whisk together:
2 cups SCD yogurt or kefir (24 hour=lactose free)
1/2 cup honey
1 cup coconut cream (or heavy whipping cream if you aren’t concerned about lactose)
1/4 cup flaxseed oil

Add cherry mixture, whisk until combined and pour into an ice cream maker.

The flaxseed oil may be omitted if you will be serving the ice cream immediately, but if you will be freezing it for later, the oil helps for scoop-ability; without it your ice cream will be hard as a rock!

Summer BBQ (SCD)

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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.

Mix together:
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.


Baking Sucess: Date Nut Bread

Mmm . . . my family’s traditional holiday bread, in a gluten free, cane sugar free version. It’s just as yummy as the original.

Date Nut Bread

1 and 1/2 cups dates (pieces rolled in oat flour)
2 and 1/4 cups boiling water
1 TBS soda
Cover dates and soda with boiling water; set 30 minutes.

1 and 1/2 cups tapioca flour
1 and 1/2 cups brown rice flour
1 and 1/2 cups sorgum flour
1 TBS xanthan gum
Whisk flours and xanthan together with a wire whisk.

3/4 cup honey
1/4 cup maple syrup
1/4 cup xylitol (if you don’t have xylitol, you can substitute another 1/4 cup maple syrup)
3 TBS butter
2 pastured eggs
1 tsp vanilla extract
1 tsp fine sea salt
Cream sweeteners, butter, eggs, vanilla and salt. Add part of date mixture, then alternate between flour and date mixture until it is all incorporated.

Then add:
1 cup chopped walnuts, preferably soaked and dried

Pour into well greased loaf pans. Bake at 300 degrees. For smaller pans (mini) bake about 1 hour, and larger (normal loaf size) pans about 1 hour 20 minutes. After removing pans from oven, allow to set about 5 minutes before turning onto a baking rack to cool. When cool, wrap in food wrap, and store in the refrigerator for up to 3 weeks. It is delicious served with either cream cheese or butter.

This batch was my remake. Want to read about my first batch, and see what happens if you bake the larger pans for only an hour? See Baking Failure: Holiday Bread. It’s not pretty. 🙂