The SCD diet is definitely doing its job so it has been worth it but it has been so hard. My friend Lisa found this Blog and it has saved me for the holidays. All of her recipes are egg free and all the ones I have made so far have been a hit with Keely. I posted the ones below that I have made. The Pear Sauce is so good and Ailie can eat it too. She has lots of great recipes that I will be trying in the days to come. Here is her blog site: http://scdmommy.blogspot.com
Pear Sauce by
Egg Free SCD Mommy’s Blog
Step 1. Buy green pears.
Step 2. Peel pears
Step 3. Core Pears
Step 4. Throw pears in pot on low – medium heat for 4 hours, stirring every 15 min for the first hour and mashing them down as they soften.
Step 5. Puree pears and freeze in individual-size containers.
I usually do 9-12 pounds of pears at a time b/c Will INHALES this stuff. Tastes like candy when it’s done (and looks a little pink too). But, can be done with just a few pears if you want. You know it’s done when the pears just fall apart and turn a little pink.
Apple Soft Batch Cookies by
Egg Free SCD Mommy’s Blog
1 1/2 cups nut flour
1/8 cup Palm Spectrum Shortening
1/8 Cup Apple Paste (juicer pulp from peeled cored apples)
1 tsp vanilla
1/2 tsp baking soda
2 heaping tablespoons nut butter
1/4 tsp salt
1/4 cup water
(For sweeter cookie, cut water to 1/8 cup and add 1/8 cup honey or add stevia to taste)
Stir all together, and roll into balls and flatten on lightly greased cookie sheet . Bake at 350 for 10 min for soft cookies, or a little longer for a crispier version.
Squash Meat Balls by
Egg Free SCD Mommy’s Blog
1.5 lb. ground meat
1/4 – 1/2 cup pureed butternut squash
1 tsp garlic salt
Combine all ingredients in food processor until combined.Line a cookie sheet with aluminum foil and preheat oven to 375.Roll meat into little meatballs and place on cookie sheet.Bake for 20-30 minutes (until golden brown).
Egg Free Pecan-Banana Muffins (Chicken Binder) by
Egg Free SCD Mommy’s Blog
5 Cups SCD Flour (I use 3 cups Pecan, 2 cups Pumpkin Seed)
2 tsp Baking Soda
4 RIPE bananas pureed with 1 tsp baking soda
1 cup pureed squash (butternut, acorn)
6 ounces pear puree
2 ounces honey
1/2 small – medium organic chicken breast
Preheat oven to 300 degrees
Line 3 muffin pans with paper liners
In large bowl mix flour and 2 tsp baking soda. Set aside
Purree bananas with 1 tsp baking soda and set aside
In food processor, puree chicken with pear sauce until smooth. Add in squash and honey. Puree further until smooth. Add in bananas. Puree until smooth.
Pour wet ingredients into dry ingredients and mix until combined.
Fill muffin liners 1/2 – 2/3 full. Should make 3 dozen muffins.
Bake 35 – 45 minutes until muffins spring back and toothpick comes out clean.
Cool on rack. Keep in freezer. Liners peel off most easily when muffins are frozen. Microwave 15 seconds to rewarm.
Egg Free Pancakes by
Egg Free SCD Mommy’s Blog
I was not sure if Keely would go for these but she loved them and ate all of them in one morning. I steamed some honey in a bowl and drizzled a little on for a syrup.
1/2 thawed raw chicken breast diced
3 tablespoons pear sauce
1/4 tsp baking soda
salt
Blend all ingredients until smooth. Consistency should be like very thick pudding. Spoon and shape on non-stick grill. Try to make them thick. Cook until dark brown on both sides-try not to smash them down. Microwave for 45 seconds or preheat your oven at 425 degrees and bake in a pan, covered with aluminum foil for15-20 minutes. You must do this to make sure they are cooked throughout.
Makes about 6 silver-dollar sized pancakes.
