Chocolate Hazelnut Yule Log [SCD, GAPS]


I made this Chocolate Hazelnut Yule Log for church potluck in December; there are about 8 other people (besides the 6 in my family) in my small church also following an scd/gaps diet, which makes potlucks a joy. This dessert turned out to be a little more effort than I had envisioned, but it made it worth it to share it with others (adults!) who appreciate the quality and effort behind such a delicious treat.

So give the recipe already, right? Here you go:

There are 4 parts to this log: the chocolate cake, a pudding filling with coconut and hazelnuts folded into it, a topping of caramel, and a frosting of Creme Fraiche and honey.


Chocolate Cake
Preheat oven to 350 degrees.
Melt in saucepan on stove:
1/4 stick butter
4 Tb cocoa
1 Tb water
Combine in food processor with s blade:
1.5 packed cups almond flour
2 Tb coconut flour
1/4 tsp Real salt
3/4 tsp soda
2 tsp cinnamon
To the dry mixture, add:
Cocoa/butter mixture from stove
2 large eggs
1/4 cup scd yogurt (homemade yogurt fermented 24 hours)
1/2 tsp vanilla
1/2 cup honey
1/2 dropper stevia liquid (I used English Toffee flavor)
Pulse until smooth, scoop batter out into a greased baking paper in a sheet cake (jelly roll) pan. Use a piece of seran to flatten/squish the batter to an even thickness across the pan, about 1/2 in thick. Remove Seran and bake until fork comes out clean, 12-15 minutes. Allow to cool completely before rolling into a log.

(Because it will smell fabulous, and you/your kids can’t help yourselves, trim uneven edges off, and munch on the scraps.)

Hazelnut Filling
1/2 cup honey
1 stick butter
1/4 tsp salt (more if butter Unsalted)
Melt this together in a saucepan over medium heat, stirring constantly. When it begins to simmer, add:
1 cup almond milk (or coconut milk)
Meanwhile (don’t you love that I said ‘meanwhile’ while you are stirring constantly?), separate:
3 egg yolks (or 4 if small yolks)
from their whites into a glass bowl (save the whites for adding to another recipe). Whisk the yolks slightly, and when hot mixture is simmering, add half of it to bowl with egg yolks, whisk then pour back into the rest of mixture and whisk until yolks cook/mixture coats a spoon.
Remove from stove and stir in:
1 cup shredded unsweetened coconut
1 cup chopped hazelnuts
1 Tb rum, hazelnut flavoring, or vanilla

Allow to cool until not runny, then spread on top of chocolate cake layer. Then carefully roll the cake lengthwise and place on your serving platter.

Caramel Topping
Use this recipe for Caramel. Allow to cool about an hour before drizzling over the top of the yule log.

Craime Fraiche Frosting

This requires homemade Craime Fraiche (whipping cream cultured with yogurt starter for 24 hours).

1 pint Craime Fraiche, chilled
1 tsp vanilla
1/4 cup honey (approximately)

Using handheld electric beaters, whip cream until it thickens just as when making whipped cream. Add vanilla, then slowly add honey until all combined and light and firm peaks form.

Frost over top of Yule log. Garnish with more chopped hazelnuts.


Last Week’s Meal Plan

Mock Parmesan Chicken and Greek Salad

I made a meal plan last week, and actually stuck to it. Seems like I usually end up switching my days up, or failing to plan part of the week and ending up in a scramble, or stretching the leftovers in odd ways. Not this week!

This was my plan; just dinners, as breakfast is smoothies, eggs, yogurt, or muffins and lunch is leftovers, veggie chicken bone soup, or Applegate Farms excellent organic grassfed sugar free uncured hot dogs.

M: herb roasted pastured chicken, celery sticks and herb yogurt dip, cantaloupe
T: spinach bacon mushroom quiche and kale salad
W: chicken divan
(meat from Monday’s bird, a bag of frozen organic broccoli, mock hollandaise sauce with some added nutmeg and curry powder, topped with quatro formaggio cheese and baked at 350)
T: greek salad alongside mock chicken parmesan (4 jumbo chicken breasts in the crockpot layered with a jar of marinara, a package of sliced havarti or provolone, 1/2 cup almond flour, and 1 cup of Parmesan, cooked on high for 6 hours; cut up chicken and leave lid off for last two hours)
F: hamburgers in SCD buns with bacon and all the fixings, spiced pear tart for birthday dessert
S: grilled sirloin steak, grilled summer veggies, cantaloupe: gorgeous weather and we ate out on the patio
S: Leftovers, mainly lunch soup and chicken marinara

I planned an oven dinner for Wednesday so the oven would be warm when I began the yogurt that night, and a crockpot meal for Thursday so I wouldn’t need to use the oven while the yogurt was still in there. I soaked walnuts and almonds on Tuesday to have them ready to dry in the warming drawer while the yogurt was going in the oven. This worked so well, I’m going to do it weekly.

Also, instead of drying all the almonds, I reserved 1.5 cups of soaked almonds to make almond milk, and used the leftover meal from making the milk to make pancakes on Friday morning.


The kids were delighted to have pancakes (with blackberry syrup) and “peach tea lattes” made with almond milk and honey on Hudson’s birthday this week. 🙂

Spiced Pear Tart


My son requested “apple pie” for his birthday cake this week. I felt that I could fake a single crust pie better than a two crust pie while using almond flour rather than real flour.

So it was going to be an apple tart, until the kids ate up all the apples the day before the birthday. So then it became a pear tart. We did have one half of an apple remaining, which took center stage, literally, in the center of the tart.

At this morphed stage of the birthday pie, I was thinking fondly of a spiced pear tart recipe from Healthy Bread in Five Minutes a Day, which is where my inspiration came from to make it upside down in a cast iron skillet.


Preheat oven to 350.

In a large, clean (no savory flavors left over…if unsure, scramble eggs in butter and remove…there shouldn’t be flavors left after that) cast iron skillet, melt and stir:
1/4 cup butter
1/4 cup honey
1/2 tsp. nutmeg
1/4 tsp. cloves
1/8 tsp. cardamom
1 tsp. orange zest (I didn’t have this, but I’m adding it here because I think it’d be great) 🙂

Stir this syrup while it bubbles, about 5 minutes. I had my 8 year old daughter stir this while I cored, pealed and sliced:
2 pears (about 12 slices for large pears)

Lay the pear slices in the syrup, in a circular fashion, starting in the center.


Let the pears cook in the spiced syrup for about 7 minutes, until soft, while you make the crust in the food processor:

2 cups almond flour
3 dashes cinnamon
2 Tb soft butter
1/2 tsp salt
1/2 tsp soda
Blend, then add:
1 tsp vanilla
1 egg
1/3 cup honey
Blend just until smooth. Turn out onto greased parchment paper. Cover with seran and roll to a round the size of your iron skillet (just guesstimate the size), about 1/2 inch thick. Remove seran, turn off stovetop, and invert onto top of pears/syrup. Press down slightly until dough is touching pears all around.


It was at this point I wished I had greased the parchment before rolling out the dough. If you do, it may come off neatly at this point. Of course, it may also slip off while inverting it. Anyway, I baked it in the oven with the paper on top. After 15 minutes I pulled it from the oven and removed the paper. Only a little stuck, so not much harm done.

Allow it to cool on your stovetop or a cooling rack before inverting it onto a display plate.

This is quite sweet; we enjoyed it with dollops of smooth and tangy Creme Fraiche.