Grain-Free Apple Spice Coffee Cake

My sweet tooth has been getting the best of me, lately, so I’ve been on the hunt for a recipe that will satiate it. This past weekend we had friends over, and I made everything from fluffy, moist cupcakes with sprinkles galore and fresh-out-of-the-oven soft, chocolate chip cookies. Needless to say, it required a lot of will power not to cave in!

Thanks to Pinterest, I made a delicious SCD legal apple spice coffee cake, which was relatively easy. You can find the recipe here. I didn’t have all the ingredients for the glaze, so, I did without it. The cake itself tastes so rich that I think the glaze would have been overkill, anyway. I also found that it needed about 30 minutes to bake in my oven, as opposed to the suggested 20-25.

Of course, this cake was a hit, just like all the other SCD foods I’ve made! My brother, who is not into gluten-free stuff, helped himself to two slices. It tastes like apple pie but in a more moist cake form. Plus, this cake smells absolutely divine out of the oven; it will fill your whole house with the scent of warm apples and cinnamon. Yum!

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Tropical and Tangy Breakfast Smoothie

So, this morning I was in the mood for a smoothie but didn’t want to make one with a yogurt base. Don’t get me wrong, yogurt-based smoothies are incredibly healthy with tons of good bacteria and protein, but sometimes when I add yogurt, it feels like that’s all I taste. The smoothie I just made tasted tropical and tangy. It would also be great to throw in some Popsicle molds to freeze and eat. For this smoothie, you’ll need the following:

  • 1 cup 100% orange juice (I used Simply Orange)
  • 4 strawberries
  • 1/2 cup frozen mixed berries (I used Nature’s Three Berries from Costco that has raspberries, blueberries, and marionberries)
  • A handful of ice cubes

Blend all the ingredients together, adding the ice cubes at the end to make the smoothie frothy. Pour in a glass and enjoy this refreshing drink!


Almond Flour Pancakes

I woke up this morning craving some warm, fluffy pancakes. Just because you’re on the Specific Carbohydrate Diet doesn’t mean you can’t enjoy the same things you used to. You can, it just means you have to get a little creative to find the proper substitutions. Here’s what you’ll need to make these pancakes:

  • 1/2 cup almond flour
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon honey
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda

Mix the ingredients together and pour onto a greased nonstick pan or griddle by 1/4 cupfuls, which is enough for three pancakes. Serve alongside fresh fruit and drizzle honey on top of the pancakes, instead of syrup, to make it SCD legal.


These pancakes were absolutely delicious! I could hardly tell the difference between these and pancakes that are made with regular flour.

I hope you enjoy these guiltless pancakes!

Garlic Cheddar Rolls with Dried Parsley Flakes

I’m saddened to say that I can’t take credit for this next recipe but it is another Pinterest-inspired one. Do you love Red Lobster’s cheddar biscuits? Then, you’ll love these! For this recipe, you’ll need the following ingredients:

  • 2 1/2 cups almond flour
  • 1/4 cup olive oil
  • 2 eggs
  • 1/4 cup yogurt
  • 1 cup cheddar cheese, shredded
  • 2 cloves garlic, minced
  • 2 tablespoons butter, melted
  • 1/2 teaspoon baking soda
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • Dried parsley (for sprinkling on top of the rolls)

The recipe states to mix the dry ingredients separately, mix the wet ingredients, and then, combine. However, I’m lazy and didn’t want to dirty extra bowls, so, I mixed everything together at once, minus the garlic, butter, and parsley.

Once you have your batter for the rolls, use a 1/4 cup measuring cup to measure out each roll and then, plop them onto a greased cookie sheet. Get your melted butter, mix it with the garlic, and brush the rolls with it. Sprinkle dried parsley on top. You can really use any herb you want, so, if basil or oregano tickle your fancy more, go for it!


Pop them in the oven at 350 degrees for 20 minutes. Then, remove these bad boys, and eat away to your heart’s content!


These are seriously amazing. I think next time I might add just a little bit more cheese to accentuate the flavor of the cheesy goodness but nonetheless, these rolls will not let you down! As always, they were husband-approved, so, these will surely be a hit in your home!


This homemade granola, taken from Elaine Gottschall’s book, blows store bought granola out the water! After making this, you’ll probably never want to buy granola, again. Get ready! Here is what you’ll need:

  • 1/4 cup butter
  • 1/2 cup honey
  • 1/2 cup raisins
  • 1/2 cup unsweetened coconut, shredded (use natural coconut, cut it open into pieces, and shred it)
  • 1 cup coarsely chopped nuts (almonds, pecans, or walnuts — I used pecans)
  • 1/2 teaspoon salt

Now, here’s the fun part! These next few steps require very minimal effort. Simply melt the butter and honey in a saucepan over low heat. Then, remove it from heat and mix it in a bowl with the rest of your ingredients. Spread the mixture in a greased 8 inch baking pan.


Put it in the oven at 350 degrees for 25 minutes. When you remove it from the oven, you’ll want to let it cool enough for it to set, as it’ll be extremely soft and will fall apart if you try to cut it right then.


Since this granola doesn’t contain any preservatives, you can’t exactly cut it into bars like the store bought kind. Instead, what I did was cut them into squares, pry them out (they are a little hard to take out once they harden with the honey and butter mixture) and sprinkle them on top of some homemade yogurt.


I can’t even describe how amazing this granola tastes! Since I used pecans, the granola really tasted like melt-in-your-mouth pecan pie. The only downside to making this is that it’s so good, you really have to make sure you don’t eat too much.

Holy Guacamole!

I used to think that there was this whole, long, complicated process involved when it came to making guacamole. I had many failed attempts at following recipes online that called for adding things like sour cream and even mayonnaise (yuck!) Luckily, my recipe is pretty fool-proof and requires none of those fancy schmancy ingredients. For this recipe, you’ll need the following:

  • 5 ripe avocados
  • 1/2 cup red onion, chopped
  • 1 small tomato, chopped
  • 3 cloves garlic, chopped
  • Juice of one whole lemon
  • Sea salt (use as much as you like to get the guacamole to your desired taste)

Now, here’s the best part of the recipe: all you do is cut open the avocados, mash them up, and mix in the rest of the ingredients. Simple, right? I’ve always believed it’s about the simple pleasures in life.


Gluten-Free Pizza

Earlier this week I was in the mood for pizza but, of course, since I’ve dedicated myself to the SCD diet, I wasn’t going to give in to temptation that easily. Instead, I read through Elaine Gottschall’s wonderful book, again, and found a gluten-free recipe. I’ll be honest, it doesn’t taste like the usual greasy and delicious pizza we’ve all come to love but it was pretty darn good. So good that I actually made it twice this week. It’s also so filling, since it’s made from almond flour, that I can never eat more than half of it at a time. Get your ingredients ready! Here is what you’ll need:

  • 1/2 cup almond flour
  • 1/4 teaspoon salt
  • 1 egg
  • Herbs of your choice (I used Italian seasonings)
  • Cheddar cheese
  • Grated Parmesan cheese
  • Veggies of your choice
  • 2 teaspoons extra virgin olive oil

Mix all the ingredients, minus the olive oil, together until you get a dough-like consistency. Drizzle your pizza pan with the olive oil or use a baking sheet with foil on top, like I did, and drizzle that with olive oil. Form the dough into a ball and then, shape it into a circle. You can make it as big or as small as you like, depending on what size you want your pizza to be.

Preheat your oven to 350 degrees and put your pizza crust in the oven while the oven is preheating, since it’ll give the crust time to get brown and toasty. In the meantime, slice up the veggies you want to put on your pizza. I used tomatoes and spinach as my toppings.

Once your oven signals that it’s been preheated, take the pizza crust out. I added two slices of cheddar cheese on top (you can also sprinkle shredded cheese on top, which I didn’t have at the time), followed by spinach and tomatoes. I also grated some Parmesan cheese on top and drizzled some olive oil over it. Put it back in the oven for 10 minutes, remove, and enjoy!