Easy muffin recipe

Wet ingredients:

2-3 super ripe bananas (or 1 c blueberries, boiled in a tiny bit of water, or fresh pineapple puree)
1/2 c ghee
4 eggs
1 c honey (you can adjust to taste)
Optional: 1/4 c yoghurt (i use very sour goat milk yoghurt made at home sometimes. You can make it completely dairy free and omit it. If the mix becomes very dry after you add dry ingredients, add not more than 1/4 c water.
1 tsp vanilla

Dry:
1/4 c potato flour
2 c brown rice flour (make sure brown rice flour is not too grainy. Bob's red mill is good).
1/4 c amaranth flour OR quinoa flour. Amaranth gives a nice nutty taste.
2 tsp baking powder
1 tsp baking soda

optional: toasted nuts (pecans, walnuts) - 1/2 c.

kitchen aid wet ingredients. At least 7 min.
add dry ingredients. Mix well.

Pour in muffin pans. bake at 375 for 20-25 mins.

Crockpot ketchup

1 cup pureed tomatoes
1 small onion, coarsely chopped
1/2 cup lemon juice
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground red pepper
salt to taste
fresh ground black pepper to taste

Place all ingredients except kosher salt and black pepper into a medium crockpot.
Stir well. Cover and turn on high for 2 – 2 1/2 hours, stirring occasionally. Remove the lid and puree with an immersion blender, or transfer to a regular blender or food processer and puree until smooth. Return to crock (if you used a blender of food processor) and cook on high uncovered for 30 minutes to 1 hour, stirring occasionally, until ketchup has reached desired consistency.

Easy Pear-Raisin Cookies (Gluten Free)

Posting after a long hiatus. This cookie recipe came out so good that I had to post it!

Dry Ingredients
1 C brown rice flour: Use Bob's Red Mill. Arrowhead is too coarse.
1/4 C potato flour
2 tsp baking pdr
1/2 tsp baking soda
1/2 C raisins
1 tsp cinnamon powder
toasted pecans (optional)

Wet Ingredients
1 pear, chopped fine (puree is fine) OR applesauce 1/4 C
1 egg
1/2 C honey (I used 1/4 because that was all I had.. worked fine).
1/2 C ghee (I don't use butter but clarified butter with the milk solids taken out - makes it casein free)

Oven temperature: 375 F

Kitchen aid wet ingredients. Mix in the dry ingredients well. Drop spoon-size batter on to a parchment sheet and bake 10-12 mins.

Makes 2 doz cookies.

What to eat

I see and hear a lot of questions from parents starting on diets. I've gone through my own roller coaster for S on diets, and going through all the bewildering options, and S might as well stop eating altogether :-(

Here's where I am at at the moment. I have no idea whether this will work or not.

No gluten 

Casein - goat milk yogurt cultured at home only (using Progurt as a starter and adding probiotics)

All food prepared at home

Look at IGg & IGe panel to cut out items that S is highly allergic to or has developed an allergy to and eliminate them (IGg is "temporary", so maybe good to go off the number 3s temporarily and introduce sparingly).

For e.g. We have been seriously skewed towards almonds in all forms so I want to go off almonds temporarily. Diet has also been meat heavy, so I want to plan to reduce that as well.

Sweetener: Honey, fruits

Grains allowed: Buckwheat groats, quinoa, millet, amaranth [pre-soaked for 8 hrs before use, dehydrate and dry grind for flours], brown rice

All vegetables except starchy veggies (use starchy veggies as sparingly as possible)

All fruits - wait for bananas to fully ripen (black spots), give no-phenol enzyme - don't overdo fruits, ok to load up on pears

Meats: white only (chicken, turkey)

Rotation: select one grain per day. Limit to say 3 servings (to ensure that I don't overdose on grain). don't repeat the grain for the next 4-5 days.

Next post on meal plans.

Mangalapodi

S always calls "Milagaipodi" "Mangalapodi" and I haven't the heart to correct him. 

This one's a BED-friendly version, the original is here.

1 C  sprouted and sun-dried urad 

1/2 C presoaked and sun dried arhar dal

3/4 C sesame seeds

1 piece asafoetida (resin)

6 red chillies

Salt to taste

 

dry roast the sesame seeds and asafoetida.

dry roast the dals.

Powder the dals, chillies. Add sesame seeds, asafoetida and salt and dry grind.

He likes this sprinkled on everything - likes his food spicy!

Almond Macadamia Butter Bread

The original recipe (Jody Bager) called for parmesan cheese which I was reluctant to try.
I'm quite pleased with my substitutions and how it all came out.

2.5 C almond flour
3 tsp coconut flour
3 tbsp macadamia butter
1 tsp baking soda
1 tsp salt
2 tbsp ghee
1 C goat milk yogurt
2 eggs
1 tbsp cumin (jeera)

Kitchen aid all the ingredients, bake at 350 F for 45 mins.
I'll post a picture later.

Buckwheat Millet Loaf

Buckwheat flour is quite a versatile flour. Presoaking the groats, drying them and powdering the result is quite a tedious process, but is well worth the effort.
I have used buckwheat flour with some success making idlis, dosas, rotis and now, finally, a loaf of bread.


Ingredient list

Dry Ingredients
1 C buckwheat flour
1 C millet flour
1/2 tsp salt
1.5 tsp baking soda
2 tsp Xanthan gum

Wet ingredients
1 C ghee
2 eggs
1/4 C almond milk
1/4 C honey (less will work)

Kitchen-aid the wet and dry ingredients really well for about 5-6 mins.

Bake at 350 for about an hour or so.

Amaranth Almond Sweet Loaf

I did it. Finally at the point where I am experimenting with baking!

Dry Ingredients
4 tbsp amaranth flour
3 tbsp coconut flour
1/2 C almond flour

1/2 tsp salt
1.5 tsp baking soda
1/2 tsp orange rind, grated

Wet Ingredients
1/2 C Fresh Squeezed orange juice
1/4 C honey
1/4 C ghee
2 eggs

KitchenAid the wet ingredients for about 10 mins, adding OJ last.

Add dry ingredients and mix really well for another 10 mins, high for at least 2-3 mins.

The resultant mixture will not be stiff.

Bake in a loaf pan (coat with ghee) at 375 F for about 15 mins. Once you start seeing it get brown, reduce the heat down to 225 F for about 10 mins or so. The loaf will *not* rise but you need to make sure its cooked through.

Soft and sweet bread, smells really good despite forgetting to add the vanilla/cardamom/cinnamon!

Millet-Quinoa Bread

This was my first experiment making bread with any kind of grain, adapted from this recipe.

I made quite a few modifications, because I thought a) eggs were missing b) the resulting dough was extremely runny.

So - here are the ingredients. Note re. flours, presoak for 24 hours, sun/oven dry, and grind in a coffee mill (or a flour mill if you have one).
You also need to sift the flour to make it more fine.

1.5 C millet flour
1/2 C quinoa flour
3 tablespoons coconut flour
1/2 tsp orange rind, grated
1/2 tsp salt
1.5 tsp baking soda
3/4 C orange juice
1/4 C honey
1/4 C ghee
2 eggs

Mix the wet ingredients first (eggs, ghee, honey, orange juice) really well in the Kitchenaid.
add the remaining dry ingredients and mix really well (on high for at least 5-7 mins).

Bake at 375 for 25 mins or so till you start seeing a crust on the top (like the picture above.) Take the heat down to 275 mins and bake for another 10 mins. Turn off the oven and let it cool before turning it upside down and cutting slices.

I used a loaf pan, coated with ghee. I find it hard to line this sort of pan with parchment paper.

It is quite a crumbly, and not-too-sweet bread. I might try and experiment with the quantities a bit more so it doesn't fall apart quite so easily.

Good to go in a lunch box!

Millet Bread

http://www.cdkitchen.com/recipes/recs/2/Hunza_Millet_Bread47138.shtml

Ingredients:
1 cup Millet flour
1 cup grated carrots
1 tablespoon honey
1 tablespoon vegetable salt/iodized salt
2 tablespoons vegetable oil
2 eggs

Directions:

Combine in Bowl: Flour carrots oil honey and salt. Mix well, then stir 3/4 cup of boiling hot water into the mixture. Beat the egg yolks well adding 2 tbs. of cold water, continue to beat and then add to the mixture. Fold in stiffly beaten eggs and bake in a hot oiled pan at 350 degrees F for about 40 minutes.

Magenta Millet Pilaf

From: http://www.fatfree.com/recipes/pilafs/magenta-millet-pilaf

This is from Lorna Sass's _Great Vegetarian Cooking Under Pressure_.
It's an absolutely gorgeous dish, perfect for any holiday (esp
Christmas, since it has a bright crimson color, speckled with green
mint). I adjusted the spices to suit my tastes and the recipe is
listed as I made it. I used a T-Fal pressure cooker and a flame
tamer. No burning millet whatsoever.

MAGENTA MILLET PILAF

1 cup millet, rinsed and drained
2 cups boiling water
1/2 lb beets, scrubbed, trimmed, and cut into 1/2 inch dice (no need
       to peel.  I used 3 bulbs, slightly over 1/2 lb, even a bit
       more would be OK)
1/2 t salt
1/8 t allspice (I really don't think this did anything for the dish,
       however)
----
1 T fresh orange zest (you should need 2 oranges for this recipe)
2 T minced fresh mint
6 T fresh orange juice
salt, to taste

Heat nonstick or cast iron skillet over high heat. Toast millet till
it gives off a nice popcorn smell and starts to dance about the pan.
Place millet in pressure cooker pot when done.

Heat flame tamer and place pressure cooker on top. Add boiling water,
beets, salt, and allspice to pressure cooker. Lock lid and bring up
to high pressure. When high pressure is reached, turn down heat to
maintain pressure and hold for 10 minutes (set a timer).

Meanwhile, zest one of the oranges. You should get a yield of 1 T, if
not, use the other orange as well. (If you don't have a zester, use a
sharp potato peeler to delicately remove just the orange peel, leaving
the bitter white pith behind.) Mince the orange zest. Set aside.
Squish the oranges without breaking them by rolling them between your
hands and the counter. This will make juicing go easier. Cut in half
and juice. You should get 6 T or so. Since oranges vary in
sweetness, you will want to add the orange juice by taste.

Mince the mint and set aside.

After the 10 minutes are up on the pressure cooker, turn off heat and
move it to a cold burner. Let sit for 10 minutes and then take cooker
to sink. Run under cold water to release any residual pressure and
remove lid.

Add mint and zest. Add orange juice to taste, and salt if needed.
Serve.

Delicious Millet "Mashed Potatoes"

From: http://www.tagonline.com/Ads/Recipes/Shannon/mashedpotatoes.html

Delicious Millet "Mashed Potatoes"

   1 cup millet
   2 1/2 cup water, filtered or spring
   1/2 medium-size cauliflower, sliced into thin pieces
   1/2 t. sea salt
   3 cloves garlic, cut in pieces
   1 T. olive oil
   3 T. fresh lemon juice
   2 T. fresh lemon juice
   2 T. water
   pinch sea salt
   pinch freshly ground pepper
   1 T. parsley finely chopped

Rinse the millet and drain. Slice the cauliflower into thin pieces so it
will cook with the millet. Put the water, millet, cauliflower,
and garlic into a heavy saucepan and cook for 7 minutes on medium heat.
Take pan off the heat, cover, and let sit for 20 minutes to steam.
Mash well with a potato masher. Blend the olive oil, lemon juice, water,
salt and pepper and add the mashed millet and
combine well. Serve sprinkled with finely chopped parsley.

Serves: 4
Time: 30 minutes 

Cashew-Macadamia Butter Cookies

Adapted from Elaine Gottschall's Peanut Butter Cookies, Breaking The Vicious Cycle (BTVC)

Ingredients
1/2 C Ghee
1 C Cashew-Macadamia Butter
1/2 C honey
1 C coconut flour
2 eggs
1/4 tsp baking soda
1 tsp vanilla






Mix all the ingredients thoroughly. Drop on to a cookie sheet (I use parchment paper) and bake at 325 F for 10 minutes.

The cookies are crumbly and fairly decent. I think I prefer the almond flour cookies for taste and texture, but this is a good alternative - high in fat but low in oxalates which makes it BED-friendly.

Cooking with Buckwheat Groats

Buckwheat groats are the newest addition to the diet.
I've made the following with presoaked (8 hrs)
buckwheat groats. These have to be washed well - there's some slime that needs to be sloughed off.

1. Buckwheat kanji:
Dry the presoaked groats, and roast well with a little ghee. If you don't want to presoak, that is fine, I just think that the presoaking somehow makes the grain easier to digest.
pressure cook with some saffron, cardamom and a fruit (apple or pear, you can use a banana if its ok to use).
Blend with 2 tsp nut milk (optional) and some honey (optional).

2. Buckwheat adai: grind presoaked groats, cilantro, curry leaves, cumin, green chillies, salt to taste - add as little water as needed to make adais (pancake batter consistency). Add finely chopped veggies (onions, cabbage,grated zucchini, carrots) as desired. Pour ladlefuls of batter on a hot griddle and spread. turn over when golden brown and serve hot.
You can also add sprouted mung, or presoaked toor/split pea dal to the groats while grinding the batter. ( 1 dal: 4 buckwheat ratio)


3. Buckwheat idlis

Make batter as for buckwheat adai, skip the veggies/dal. Add 1 tsp of baking soda and pour into idli moulds.
These idlis came out a little hard, but still workable. I tailored this recipe by adding fresh shredded coconut, 1 zucchini and about 1/2 bunch of spinach. This seems to make the idlis a lot softer. The taste is reminiscent of the savory version of "Nonb Adai"

Avocado Lime Pudding

LIME PUDDING
by Nancy (from scd_recipe_ creators)

1 ripe avocado
3 Tbsp or more fresh lime juice
1 Tbsp honey
a few drops Frontier vanilla
(optional) a few Tbsp yogurt

Mix all ingredients until smooth.

My notes:
The basic recipe is avocado, lime juice and honey (or stevia or whatever you like). Don't skimp on the lime/lemon juice because that will overwhelm the subtle avocado flavor.
Sometimes i substitute the honey for a pear or a banana (which i know is a no-no on BED!).

This works pretty well. You can jazz it up with some cardamom powder or cinnamon if you want.

Arhar and Sprouted Mung Adai

Typically, adai is made with parboiled rice, and a mix of dals (urad, toor, chana etc). I love making adai because you can never go wrong with the proportions, fermentation is not needed, and it is a tasty, nutritious and complete meal.
Today's adai was BED-friendly. All ingredients except pre-soaked whole moong, split pigeon peas and salt are optional.
Ingredients
2 green chillies
curry leaves
cilantro
1 small pc ginger
1 small cup split pigeon peas, presoaked (arhar dal)
1 small cup sprouted presoaked whole moong
salt to taste
murungakai leaves coarsely chopped
Method
Grind all ingredients except murungakai leaves adding only as much water as necessary to liquidize. The resulting batter should be spreadable but not too runny (thicker than pancake or crepe batter).

Use coconut oil to lightly grease a hot cast-iron griddle. Plop a ladle-full of the batter on to a hot cast-iron griddle (Tip: rubbing a cut onion on to the griddle makes it "non-stick".) Spread the batter.
Flip over when nicely done.
Served today with a raita of cucumber and goat milk kefir.

Rajgira (Amaranth) Rotis

After the restrictions of SCD, its exciting to add a grain to the diet!
Here's what today's meal looks like. Pictures taken with a cellphone, this is the best I can do with limited resources!




Rajgira (amaranth flour) rotis, carrot salad, shredded cabbage curry, goat milk kefir, kiwi fruit, YCK.
Rajgira Roti Ingredients


salt to taste
powdered ajwain (optional)
1/2 chopped onion (optional - add any veggies of choice)
Amaranth flour
1 tsp coconut oil
2 tbsp water or 2 tbsp SCD goat milk kefir/yogurt




Making the dough

Mix all the ingredients together to make a smooth dough. Start with as little liquid as possible and add only as much as necessary to make the dough.






Pat into small-size rotis on a hot cast-iron griddle on medium to low heat.
Turn over when golden brown. Use coconut oil or ghee to keep the roti from sticking to the griddle.

PEANUT BUTTER SQUASH BROWNIES

PEANUT BUTTER SQUASH BROWNIES
by Nancy

1 cup peanut butter
1/2 cup honey
1/2 teaspoon baking soda
1 egg
1/2 cup cooked butternut squash

Bake at 350 for 25-30 minutes.

Banana Nut Pudding

1 ripe medium banana
2 TBL peanut butter (or other nut butter)
1/2 cup homemade yogurt


1. Smash banana with fork until completely smooth.
2. Mix peanut butter with smashed banana.
3. Put 1/2 cup homemade yogurt into a bowl.
4. Mix banana/nut butter mixture into yogurt until smooth.
5. Refrigerate and serve cold.

Squash French Fries

SQUASH FRENCH FRIES
by Sheila

Butternut squash
olive oil

Preheat oven to 425F. Cut butternut squash in thin slices by hand or with a slicer. Toss them in olive oil, and place slices on a *baking stone. Bake until crisp. No turning is required