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Below you'll find some of the cookie recipes that members of the SCD mailing
list have mailed to one another.... If
there is any contradiction between instructions in Breaking the Vicious
Cycle and any recipe in these archives, kindly adhere to what the book states.
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Anyone
ready for some new adapted recipies? The first one we call
Cinnamon Flop. It's the closest thing to a high calorie
pan of brownies that I've been able to come up with so far.
We named it "Flop" because it flops, falls quite
flat, after rising high in the oven and sometimes running
over. Be sure the pan you use is at least 81 square inches.
-
350
F (180 C) for approx. 30 min.
Blend in blender
- 1/4 cup soft butter
- 1/2 cup honey
- 1 egg
Mix together
and set aside
- 1 cup almond/pecan
flour (1 use one-half cup of each)
- 1 teaspoon baking
soda
- 1/4 teaspoon salt
Add 1/2 cup yougurt
to the egg-honey mixture alternately with the flour mixture.
Pour into 9"X9"
pan
Topping Coat
at least 1/2 cup chopped pecans with cinnamon and scatter
them over the top of the batter. Then dribble honey over
all.
Bake and enjoy!!
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- peanut butter
- honey
- pure vanilla
Shape into balls and freeze.
Keep in mind, I
believe it was a few too many of these addicting little treats
that set my son reeling back into a serious relapse. They
are indeed delicious, but in our house, we now use almond
butter instead.
Warmly,
Paula
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Peanut butter Cookies - modified
I thought
I would share this with the group since all of you have given
me good tips for recipes.
Follow
the the Peanut Butter receipe that is in Elaine's book, and add
1 cup of sliced almonds and 1 cup of unsulphered sliced coconut.
(I bought it at a health food store).
If the
coconut is not available in your area, put 2 cups of sliced almond
into the receipe.
Make
the cookies small (1 teaspoon for better consistency) and bake
for 15 minutes at 325 degrees.
I hope
you enjoy them as much as I have enjoyed them.
Bob
Chisam
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_______________
Subject:
Re: Peanut butter cookie advice
Renee,
I was looking at the peanut butter cookie recipe in the book but
I thought to myself, how can it possibly work with no almond flour
or solids? It seems like it would be all runny and not form together.
Does it really turn out? Anna
_______________
Subject: Re: cookies
I wondered the same thing, but I was pleasantly surprised at the
terrific results. :)
I ground the almond flour as thin as I could, and dropped the
cookie dough on the buttered cookie sheet in rounded teaspoonfuls.
The cookies did expand on the cookie sheet, and came out thinner
than a traditional peanut butter cookie, but they held together
just fine. They became a nice golden-brown around the edges. They
are moist, with a wonderful peanut-buttery texture; different
from the other cookie recipes I've tried so far. You don't really
notice the almond flour in the end result, except for an occasional
crunchy spot with any larger pieces of almonds.
Hope this info helps, :)
Renee
_______________
Subject: Re: Peanut butter cookies
Just a note:
Peanuts are generally difficult for anyone to digest, so if you
get yourself addicted to the peanut butter cookies, you may start
to experience problems like gas, etc...
Eat with moderation!
_______________
Subject: Re: peanut butter cookies
Dear Anna,
Glad you liked the cookies. Here is my version of the peanut butter
cookie:
cut the butter in half and add 1/3 cup almond flour. If you are
using unsalted peanut butter add 1/3 tsp salt. If you find that
the bottoms are burning, cook longer at a lower heat.
Lucy
_______________
Subject: Re: peanut butter cookies question
Has
anyone else tried to make the peanut butter cookies on p. 108
of BTVD? I have had 2 failed attempts (they are either too mush
or burnt.) I would LOVE for someone to share any cookies and/or
treats recipes that work, as I am relatively new on the diet and
and having MAJOR cravings for the Holidays. Thanks! >>
I had
to try several times before I got the Peanut Butter cookies to
come out okay. I ended up using Buckwheat Honey in the recipe
for better taste. As far as cooking them so they aren't mushy
in the middle or burnt on the bottom, that is the tough part.
I ended up spreading out heaping tablespoons on a greased cookie
sheet and flattening the cookies after about 10 minutes with a
fork to get them to cook more evenly. I also really like the Monster
Cookies. I put in extra raisins and extra walnut pieces. They
are great.
Brian
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Someone
asked about cooking these hi-cal treats -
- 4 cups of almond
flour
- 1/3 cup melted butter
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2-1 tsp SCD-legal
vanilla
- 1/2 cup honey
- 1/2 cup raisins
- 1/2 cup unsweetened
coconut flakes
- 1 heaping tablespoon
of natural peanut butter
- 2 eggs
The raisons, coconut,
and peanut butter are optional. Another option is 1/2 cup
of pecan pieces. Most of these ingredients can be modified
to taste and consistency, for example the honey and the butter.
The secret to cooking
these is that they have to be tended. I cook dough balls of
this mixture on two cookie sheets at 350 F degrees (180 C)
for 6-8 minutes and then flatten them with a fork. Then I
lower the temp to 300 F (150 C) for another 10-12 minutes.
Every few minutes I alternate the two sheets on the oven racks.
Another thing is to use heavy duty cookie sheets that are
extra thick to help avoid burning.
Bart
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Cashew Cardamom Balls
Haven't tried this one yet, but it needs no adapting and sounds
simple and yummy. It's from Laurel's Kitchen Recipes.
- 1 cup finely chopped
(not ground) cashews
- 1/8 - 1/4 tsp ground
cardamom
- 1 cup finely chopped
dates
- grated peel of
one orange
- 1/2 cup coconut
toasted and then powdered in blender
Mix all ingredients except coconut. Form into 1" balls
(makes 18).
Roll in coconut.
Nancy
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- 4 cups almond flour
- 1 stick butter
(1/2 cup)
- 1/2 cup honey
- 2 eggs, beaten
- 1 tsp. baking soda
- 1/4 tsp salt
- 1 tsp vanilla
- 1/2 cup raisins
- 1 cup chopped pecans
- 1/2 cup unsweetened
coconut
Melt butter and stir in the rest of the ingredients adding the
flour, coconut, raisins and pecans last. Cook at around 315
F, until they just start to get a little brown. The temperature
and time can vary depending on your oven and cookie sheet.
This is currently my favorite cookie. Make them and take them
to work!
Lucy
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I just found this
recipe in the Daily News. I substituted honey for the sugar,
baked them this morning and they were fabulous.
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Gingerbread Cookies
Start with this recipe for Linda's Scrumptious Pie Crust:
Dough:
- 400 gr almond flour
(3 cups)
- 100 grams butter
(1 stick)
- 1 egg
- 1 teaspoon water
- approximately 1/4
- 1/3 cup honey
- pinch of salt
Add:
- 1/2 tsp allspice
- 1 tsp ground ginger
- 1/2 tsp ground
cloves
- 1/2 tsp cinnimon
- 1 tsp baking soda
Blend dough in a bowl and add more almond flour if necessary
until the dough is dry enough and not sticky to work with. Place
dough in fridge or freezer for approx. 15 min - 1/2 hour.
Roll the dough out and cut with cookie cutters. Bake at 350
degrees F (180 C) for 10 minutes.
I rolled the dough between 2 pieces of buttered wax paper and
didn't have any problem with it sticking. I baked them for 5
min on the middle rack & then 5 min on the top rack, so
they would brown evenly. I didn't have any allspice or ground
cloves, so I added nutmeg, & they tasted fine.
I hope you like them..
Diane,
Florida
Subject:
Re: Shaped Cookies?
Hint:
These gingerbread cookies got a much better response in my house
with a bit more honey than indicated in the original recipe.
I had to at least double the amount of honey in the recipe. My
first go 'round, they tasted like...well, uh...cardboard. ; P
After some sweetening up, they were a big hit. ; D
warmly,
P
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- 1 1/2 cups unsweetened
shredded coconut
- 1/2 cup unsweetened
chopped dates
- 1/2 cup chopped
walnuts
- 1/2 cup (or more
to taste) honey
- 1/2 cup almond
flour (adjusted)
- 1/8 tsp. salt
- pinch ground anise
or any other similar "sweet" spice optional
- 1 egg beaten
- 1 tsp. brandy,
or dark rum, or bourbon optional
Mix all ingredients well. Adjust almond flour so that dough
has a cookie dough consistency. I mean that you can take a spoonful
and it holds together well. Place walnut size pieces on a greased
cookie sheet about 1 inch apart and bake at 350 F (180 C) for
about 15 mins. or until edges and top are browned. Don't overcook,
you want them very moist in the middle.
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(with
a little help from "Joy of Cooking") Preheat oven
to 300F
- 3 egg whites
- 1/8 tsp salt
- Add 1/3 cup honey
slowly, beating constantly. Fold in:
- 1 tsp vanilla
- 1-1/4 cup unsweetened
coconut Fill paper muffin cups about 1/2 full.
Bake for about 25 - 30 min., or until tops are lightly browned.
Makes about 12 macaroon muffins.
Lucy Rosset
(www.lucyskitchenshop.com)
I usually double
the recipe. The leftover yolks can be used for making custard
or Lois Lang bread, etc.
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>meringues,
macaroons, biscuits
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Crisp and Crunchy Meringues, Macaroons and Almond Meringue
Biscuits
Basic method:
Beat the egg whites with an electric whisk, until very stiff.
Gently warm the honey until it becomes runny.
Drizzle the slightly warmed honey into the egg whites, while
beating continuously.
Gently fold in the other ingredients, then pipe or spoon the
mixture in small blobs onto a greased baking tray.
You do not need to actually BAKE them, instead you dry them
out. Oven temperature: 120 degrees Celsius, until the blobs
are crisp and dry.
This will take a long time - at least an hour. Then turn off
the oven and allow the food to cool inside - this adds even
more drying time.
-
MACAROONS
- 4 large egg whites
- 1 cup of honey
- 450 grams of desicated
coconut
MERINGUE BISCUITS
- 4 large egg whites
- 1 cup of honey
- 5 cups of almond
flour
MERINGUES
- 3 large egg whites
- 1/8 teaspoon salt
- 1/4 cup honey
- 1/2 teaspoon SCD-legal
vanilla
I add finely chopped
pecans sometimes.
You need to butter the pan and make small meringues.
Cecilia
Melbourne, Australia
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Honey-Almond Biscotti
Here is a recipe we have tried and enjoyed:
- 1/2 c.. butter,
softened
- 3/4 c. honey
- 2 lg. eggs
- 1 tsp. vanilla
- 3 1/2 c. almond
flour
- 2 tsp. cinnamon
- 2 tsp. anise seeds
(not for introductory SCD)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. sliced almond
- 3/4 c. dried unsweetened
cranberries
1. preheat oven to 325 F (175 C)
2. In a lg. bowl, beat butter and honey till light and fluffy
Beat in eggs and vanilla
3. In a med. bowl, whisk together flour, cinnamon, soda and
salt. Stir in nuts and dried fruit until well distributed. Mix
dry ingred. into butter mixture until well blended. Gather dough
into a ball; cut in half
4. On a greased cookie sheet, shape each half of dough into
a 10-by-3-by1-inch log.
Bake for around 20. min. or until lightly browned and slightly
firm. Remove from oven; cool 5 min.
Move logs to a cutting suface.
Reduce oven temp. to 275 F
Cut each log into 1/2 inch strips; return to baking sheet, arranging
slices cut side up. Bake for about 20. min.until crisp throughout.
5. Cool completely on wire racks. Store in tightly covered container.
Make 3 doz. biscotti
As with all SCD baking I fool around with timing and oven temps.
I usually place what 'Im baking on two extra cookie sheets so
the bottom of things don't brown too fast and cover with a sheet
of foil half way if the top is browning too fast before the
middles done ect. The low oven temp. more drys them out than
really cooks them the second time so they get crunchy. They
spread out on the cookie sheet during the first baking but stay
separate. They are nice for dipping in tea.
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