SCD Coconut Macaroons

SCD Coconut Macaroons

Ingredients:

1 1/2 cups blanched almond flour
1/2 teaspoon sea salt
2 cups unsweetened shredded coconut
3 egg whites
1/2 cup of honey

Instructions:

Whip the egg whites until stiff, then fold in the other ingredients. Drop spoonfuls of batter on a tray lined with parchment paper. Place in an oven at 350 degrees for about 15 minutes. Enjoy!

SCD Lemon Freeze

SCD Lemon Freeze

(Adapted from the frozen strawberry cheesecake on a sunflower crust in the Vegetarian Everyday cookbook)

Crust:

  • 2 1/2 cups of sunflower seeds, toasted (or any other nuts, toasted for flavor) 
  • 12 pitted medjool dates 
  • 2 tbsp coconut oil
  • 1/ tsp sea salt 

Place all ingredients in a food processor, process until well combined, but not completely powdered. Press it into a springform pan lined with parchment paper. 

Lemon freeze:

  • 6 egg yolks
  • 1/2 cup lemon
  • 1/2 cup honey
  • 3 tbsp coconut oil
  • 1 cup of almond milk 

Mix all of these ingredients in a double broiler, cook on medium heat until the mixture is thickened. Cool down the mixture in the fridge for about an hour, then mix in about 1 cup of almond milk. Add this mixture on top of the crust, and place in the freezer for several hours. Enjoy!!

SCD Mini Lemon Tarts

SCD Mini Lemon Tarts 

These lemon tarts are an amazing dessert and snack, especially when eaten frozen!! We use this really amazing pan from Williams Sonoma to give the tarts their decorative shape Tartlet Baking Set . This recipe can also be made into one large tart!

Ingredients:

Filling

  • 6 egg yolks
  • 1/2 cup of lemon juice
  • 1/2 cup of honey
  • 3 tablespoons of coconut oil

Crust

  • 2 cups of almond flour
  • 1 tablespoon of honey
  • 1 egg 
  • 2 tablespoons of coconut oil 

Instructions:

To make the crust, add all the crust ingredients into a food processor and pulse until dough forms. Roll out the dough between two pieces of parchment paper, cut out the mini tart shapes with a cookie cutter and place them into a tart pan. Cook the shells for 10 minutes at 350 degrees. While you are waiting, start making the filling and put the ingredients in a double broiler, and cook for about 15 minutes, while stirring the mixture constantly. Pour one tablespoon of the lemon filling into each of the tart shells once they come out of the oven. Then place the tarts back into the oven for a couple of minutes. Enjoy!! 

SCD Hazelnut Gelato

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SCD Hazelnut Gelato

Ingredients:

1 cup of hazelnuts
2 cups of water
1 tablespoon of vanilla extract
3 tablespoons of honey
2 egg yolks

Instructions:

Make hazelnut milk: Toast the hazelnuts in the oven at 350 degrees until lightly toasted. When cool, remove the skin, and then put the hazelnuts in a blender with two cups of water. Blend the mixture at high speed for a few minutes, then strain the mixture through a nut milk bag or cheesecloth. (we use two nut bags, one inside of the other, to ensure the smoothest possible hazelnut milk.
Make the ice cream: Place the milk in a saucepan, add egg yolks, vanilla, and honey, then heat slowly until the mixture thickens. Cool the mixture down in a refrigerator, then put it in an ice cream maker. (Optional: chop up some hazelnuts and add them to the mixture in the ice cream maker for a crunchy texture) 
Enjoy!!

SCD Banana Bread

SCD Banana Bread

Ingredients:

  • 3 cups of almond flour
  • 3 whisked eggs
  • 2 ripe bananas smashed
  • 1 tablespoon of baking soda
  • 1/2 tablespoon salt
  • 1 tablespoon vanilla extract
  • 1/4 cup honey
  • 1/4 cup coconut oil

Instructions:

Mix the wet ngredients together (eggs, vanilla, honey, coconut oil, mashed bananas). After wet ingredients are mixed together, combine them with the dry ingredients (almond flour, baking soda, salt. Put the mixture into a pan, top it with banana slices and almond slivers (or it can be topped with whatever nuts or fruit you choose!). Bake the bread at 350 degrees for 45 minutes to 1 hour depending on how big the pan is. The banana bread should be ready when a toothpick is inserted into the middle and comes out clean. (Side note: For a lighter loaf, make it 2 cups almond flour, 1 cup coconut flour) Enjoy!!

SCD Berry Tart

SCD Berry Tart: 

Ingredients:

Crust

  • 2 Cups of almond flour
  • 1 egg
  • 2 tablespoons melted coconut oil
  • 1 tablespoon of honey

Topping

  • SCD legal strawberry jam
  • 1 pint blueberries
  • 1/2 pint raspberries

Instructions:
Put all of the crust ingredients in a food processor and combine the ingredients well. Roll dough between two pieces of parchment paper, line a tart pan with parchment paper that has been cut into a circle, flip the dough into a the tart pan, and press the dough into the pan. Bake the crust at 350 degrees for about ten minutes until slightly brown. Allow the crust to cool and brush SCD legal strawberry (or any flavor!) jam on the crust. Put the berries on the tart in a decorative pattern. Place the tart back in the oven for about five minutes. Remove, serve, and enjoy!!

SCD Hazelnut Raisin Cookies

SCD Hazelnut Raisin Cookies

Ingredients:
-2 cups of hazelnut flour
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1/4 cup palm oil shortening
-1/4 cup honey
-1/4 cup raisins

Instructions:
In a food processor, combine all ingredients except for the raisins, until well combined. Remove blade, add raisins, mix manually. Place parchment sheet over baking trays. Scoop about a teaspoon of batter for each cookie on to the tray, flatten out each cookie. Bake at 350 for ten to fifteen minutes. Enjoy!!
(these cookies are usually best frozen!)