So I had a cookie emergency today and had to play around with my recipe. I used an old lemon cookie recipe I haven’t used since Justin started the diet 3 years ago. The cookies ran and were very flat on the first batch. I added two tablespoons of coconut flour and it helped alot. But when I tried getting the cookies off of the cookie sheet they were still soft and gooey. I remembered a tip from Chef Wendy (that’s the nickname I’ve gave her along time ago because she’s always making great new SCD recipes from basic recipes!). She takes her cookies and after baking them puts them in the dehydrater over night. Her son loves his cookies crispy. If you have cooked many recipes of SCD cookies you know that they don’t hold up too good and are usually soft. Today was my first time to try Wendy’s tip. They are delicious! The crispiness of the cookie is wonderful! I baked my cookies around lunch time and put them in the dehydrater until around 5 and they were perfect. Wendy says she leaves her’s overnight.
Share your tips with us!
Mom Wendy told me about this recipe a while back and said her son loved it. I’ve been hounding her for the recipe! I will be trying this soon!
CHICKEN, BACON AND SPINACH QUICHE
Coconut Flour Pastry
½ Cup Butter, Melted
¾ Cup Coconut Flour
½ Teaspoon Sea Salt
- Blend coconut flour and salt together in a bowl. Whisk together the butter and eggs. Stir into the coconut flour and salt. Keep mixing until it comes together as a wet dough.
- Press into a well-greased 9 inch pie dish. It won’t behave like ordinary dough, you’ll have to do a fair amount of pressing with your hands – but it comes out fine.
- Prick the bottom with a fork several times. Bake at 375* degrees for 10 minutes. Remove from oven and set aside.
1 Large boneless, skinless chicken breast diced into snack cubes (I used chicken thighs)
4 slices thick bacon, finely chopped
1 small onion, chopped
4 Cups baby spinach leaves (or 2 generous handfuls – I used 2 pkgs frozen chopped spinach)
1 Tablespoon Butter
¼ cup SCD milk (I used coconut milk)
½ cup Cheddar Cheese, grated (I probably used about ¾ cup)
- Heat the butter in a frying pan and gently fry the onions, chicken and bacon approx. 10 minutes. Add in the spinach and stir until it wilts. Take pan off heat.
- Pour the chicken/bacon/spinach mixture into your pastry and evenly distribute in the pan.
- Whisk together the eggs, milk, cheese and season with salt and pepper. Pour the liquid egg mixture into the pie dish until the chicken mixture is covered.
- Bake at 375 degrees for 25-30 minutes and/or until firm. Let sit for 5 minutes before serving.
Mom Wendy shared this recipe with me. Her son loved them! Share your favorite recipes with us PLEASE!!! Can’t wait to try theses!
PEANUT BUTTER BLONDIES
½ Cup Blanched Fine Almond Flour
2 Tablespoons Coconut Flour
1 Cup Peanut or Almond Butter
½ teaspoon Baking Soda
1 Large Egg
2 Tablespoons Butter, Melted
3 Tablespoons Honey (I actually used 6 tablespoons honey – my son likes his treats sweet)
1 Teaspoon Vanilla
- Add all dry ingredients in a bowl and combine well.
- Add wet ingredients to thoroughly combined dry ingredients in same bowl
- When all ingredients are mixed well, you will form your dough.
- Place in a greased and/or parchment paper lined 8×8 inch baking dish and bake at 350* degrees for 15-20 minutes or until golden brown. (mine baked a little longer, but my oven temps vary)
- Let cool and cut in squares.
WENDY’S SCD LEMON HONEY COOKIES
1 cup honey
1/2 cup butter (softened but not melted)
fresh lemon juice (from one lemon)
2 1/4 cups almond flour
1 tsp SCD vanilla
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
Preheat oven to 350 degrees.
Cream together honey and butter. It should resemble frosting. Beat eggs. Add to honey and butter mixture. Add lemon juice. Mix well. Add almond flour, vanilla, cinnamon, baking soda, and salt. Mix until combined.
Line baking sheet with parchment paper.
Spoon dough by teaspoonfuls onto baking sheet, about 2 inches apart.
Bake for 9 – 11 minutes until cookies are browned on the bottom and not too soft on the top (they will still be soft but shouldn’t seem raw).
Cool on wire rack.
Makes at least two dozen cookies.
SCD PORK WITH LEMON DILL SAUCE
1 Pork Tenderloin (at least 1 lb)
Sliced SCD bacon
Approx. 1 Cup SCD Lemon Dill Sauce (see category Chef Wendy – blog “Lemon Dill Sauce”)
Salt and Pepper
Preheat Oven to 425* degrees
Cut tenderloin into chops approx. 1 inch thick
Wrap the exterior of each piece of the pork with a slice of bacon, then secure ends of bacon with toothpicks; season with salt and pepper. Place pork on baking sheet and top each chop with a heaping tablespoon of lemon dill sauce.
Bake 15 – 20 minutes or until pork is 145* degrees (for medium). Top each chop with another heaping tablespoon (or more) of the remaining lemon dill sauce. Let stand for 2 – 3 minutes before serving. Remove toothpicks and serve.
WENDY’S BASIC MARINADE FOR SEAFOOD
Extra Virgin Olive Oil
Salt and pepper to taste
Drizzle all ingredients over seafood and marinate min. 30 minutes
SCD Lemon Dill Sauce
- 1/2 cup minced shallots
- 1 teaspoon minced garlic
- 1/2 cup dry white wine
- Juice of one lemon
- 1/4 cup chopped fresh dill or 1 tablespoon dried dill
- 1 teaspoon Dijon mustard
- 1/2 cup SCD yogurt
- 3 tablespoons butter, cubed
- Salt and pepper
In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and yogurt, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper.