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.

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 

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.

Avocado Bread

From the pecanbread website:http://health.groups.yahoo.com/group/pecanbread/message/72654

AVOCADO BREAD
Ingredients
3 avocados
6 eggs
1/4 - 1/2 tsp. salt
2 Tbs. Nut butter – Optional, although it does make a firmer bread.

Instructions
1. Cut the avocados in half; remove pits and spoon out flesh. Discard
skins and pits. Puree the avocados, eggs, salt and nut butter together.
2. Spread into a jellyroll pan lined with parchment paper. Bake at
300° F for 30 minutes.
3. While it's still hot, place another piece of parchment on top and
flip into another jellyroll pan (or you can flip onto a cutting board
and then slide it back into the original pan). Peel the parchment
paper off the top, and return it to the oven bottom side up. Bake this
side for an additional 20 minutes at 300° F.

Pumpkin Icecream

This one looks really good, from SCDrecipe_creators - http://health.groups.yahoo.com/group/scdrecipe_creators/message/1837

Pumpkin Ice Cream

1 quart homemade yogurt
1 cup pumpkin puree
1/2 C honey
2 eggs
1 T vanilla
1 tsp cinnamon
1/2 tsp ginger
pinch of ground cloves
pinch of ground nutmeg
pinch of salt

Mix all ingredients together in a bowl then pour into an ice cream maker. If
the raw eggs
freak you out, leave them out. If you don't have an ice cream maker, I think
you could aerate
it well with a mixer then just put it in the freezer to harden. Enjoy!

Single Guy's Baked Banana Dish

From
http://www.mealsforyou.com/cgi-bin/print?recipe.10170
For 4 servings:

• 8 firm bananas, cut into chunks
• 1/2 cup butter, melted
• 1/2 cup cinnamon sugar

Place banana chunks in a small baking dish. Top with melted butter and cinnamon sugar. Bake in the oven or in a toaster oven at 350°F for 25 to 30 minutes.

More non-egg breakfast ideas

non-egg breakfast ideas:

smoothies
egg-free muffins
sausage -just brown meat and add spices and make into patties or logs
(or just leave it loose)
cheese
yogurt
DCCC moistened with yogurt and fruit
egg-free muffins, brownies or nut butter broken up in yogurt or nut milk
bananas in yogurt
pumpkin or winter squash with honey, cinnamon, nutmeg etc. (can also
add yogurt)
Jello
yogurt flavored with pumpkin butter
sandwiches made with eggless bread, sausage patties, and cheese

When I traveled in Europe, I saw them eat cold salmon and liver
pate'. There is no reason to stick to traditional breakfast foods, as
long as the children don't mind,

Mr. Sun Pudding by Deb
2 oz. cooked & pureed butternut squash
2 oz. cooked pureed pears –APPLESAUCE WOULD WORK TOO
1 tsp. nut butter of choice, warmed so it's easy to mix.
Mix all together well. Makes 1 serving.
--

Orange Pudding by Sherry
½ cup pureed pears
½ cup pureed carrots or butternut squash/pumpkin
1 tbsp cashew butter –CAN USE ALMOND BUTTER
Olive oil if needed to emulsify
Blend well
--

green pudding & other variations
My son looooooves green pudding. I make it with half an avocado, one
or 2 bananas, 1/2 cup of almond flour or 1/4 cup nut butter, a glob of
honey and some cinnamon. I make other 'colours'..same basic recipe,
but substitute avocado with any of strawberries, blueberries, cooked
carrots, cooked squash, cooked green beans etc. If made with frozen
bananas, it stays cold in his lunch. [other than maybe the strawberry,
you won't get me near them though!]
--

LIME PUDDING
by Nancy

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
--

squash casserole
2 C squash (cooked and mashed)
4 oz applesauce
1/8 C honey
cinnamon and nutmeg
Bake at 350 for 30 minutes. Very yummy.
--

pumpkin pudding
1 1/3 pumpkin –CAN USE WINTER SQUASH INSTEAD
1/3 T honey
2T butter
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
here's the hard recipe. mix and serve. or freeze in ice pop molds. i
think it would be yummy layered (and pretty) with dripped yogurt mixed
with honey.
--

EGGLESS PANCAKES

1 chicken breast-thawed
2 large pears-peeled
some baking soda
salt

blend until it is the same consistency throughout.
pour and shape with spoon on non-stick grill. Try to make them thick.
cook at about 350 degrees until dark brown on both sides-try not to
smash them down.

preheat your oven at 425 degrees. Put pancakes in a pan, covered with
aluminum foil. Bakes for 15-20 minutes. I just do this to make sure
they're completely safe to eat.
You can make them thin if you want. They also microwave up nicely.
They actually taste better microwaved, because it makes them a little
less dry. If you want to reduce the number of pears and just add water
or juice-that would work too. Just test it. It works very well though.
--

EGGLESS MUFFINS
I use 3 chicken breasts
4 cups butternut squash
I use 4 pears
baking soda
2 cups of water
a little salt
4 tablespoons coconut oil

should make 24-30 muffins
--

DARLENE'S APPLE CRISP
Ingredients
5 apples, peeled and sliced
2 pears, peeled and sliced
1 cup almond flour
2 tablespoons honey
2 tablespoons butter
cinnamon to taste
Instructions
1. Mix apple and pear slices together in 9" pie plate, sprinkle with
cinnamon.
2. In a bowl mix flour, honey, and butter together.
3. Spread mixture of apple and pear slices.
4. Bake at 350 degrees for 30 minutes or until bubbling.
5. Add cranberries or raisins for variation.
Notes
Hi here is a new recipe that my wife has made scd legal for apple
crisp hope everyone enjoys it.
-Clark McIntyre
--

Yogurt pie (adapted from 'It's-a-snap cheesecake from the Knox
Gelatine box)
1 envelope plain gelatine
1/2 cup honey
1 cup boiling water
16 oz of dripped yogurt
1 teaspoon vanilla extract (optional)
SCD nut crust if desired

1. Mix gelatin and honey in small bowl. add boiling water and stir
until gelatin completely dissolves, in about 5 minutes.
2. Beat yogurt cheese an vanilla in large bowl with mixer until
smooth; slowly beat in gelatin mixture. Pour into prepared crust if
desired or pour into greased pie plate.
3. Refrigerate until firm, bout 3 hours. Garnish as desired.
--
CHICKEN SAUSAGE
Ingredients
3 pounds fresh ground chicken
2 teaspoons salt
1 tablespoon water
pinch of pepper
pinch of thyme
pinch of sage
pinch of cayenne
Instructions
1. Stir all ingredients together. Mix.
2. Shape into 3 rolls. Roll snugly in foil and store 24 hours in
refrigerator.
3. Poke holes in top and bottom of foil.
4. Arrange on tray and cook in 300 degree F (150 C) oven for 2 hours.
Remove from foil.
Notes
May be sliced for sandwiches or eaten with crackers. Can be stored in
freezer for up to 6 months.

Non-nut muffins

From pecanbread...

I take a large cooked
acorn squash and put the squash and two eggs in the blender with a
tablespoon of honey and a dash of cinnamon (these could be
optional). I blend it until it is smooth. I put a tsp. of this into
a mini muffin pan. I just bought 2 "24" muffin pans for cheap at
Target and I already had one, so I make more than one batch and
freeze some to last us through the week. One batch usually makes
about 60 little "squash buttons" as we call them at our house. I
bake them at 300 degrees for about 30 to 40 minutes. I usually look
for them to be browning a little and pulling away from the sides of
the pan. You could probably fill the cups a little fuller, but then
they are softer and mushier in the middle. The way I do it they come
out like flat little buttons, and they aren't too eggy or soft which
he would not eat. He eats them cold or I toast them in my toaster
oven. These are great finger food snacks I send to school with him
also. They could be made with butternut squash too. I am planning
on trying to make little spinach ones also, I'm not sure if he will
eat them since they will be green, but I'm going to try. We haven't
started with the nutbutters or nut flours, so I am trying to find
ways to give him the bread type things in other ways. Hope this
might be an option for you.

Masoor Dal /Matar Dal Dhokla

I'm going to try this recipe out by replacing besan flour with masoor dal or matar dal.

Ingredients:
* Besan (chickpea flour) 1 cup - -- REPLACE WITH MASOOR or MATAR
* Water 1 cup
* Lime juice 3 tbsp
* Oil 1 tbsp. plus one tsp. (3 tbsp. in the original recipe)
* Eno Fruit Salt 1 tsp
* Mustard Seeds 1 tsp
* Green Chillies 2 finely sliced
* Curry Leaves - 4 to 5
* Sugar 1 tbsp (2 tbsp in original recipe)
* Salt

Procedure:
Mix together besan, salt, 1 tbsp oil, 1 tbsp lime juice, green chillies and water. Start with 3/4 cup water. It should be a thick batter that goes drip drip drip from the spatula rather than of a pouring consistency.

Put a large vessel or pressure cooker with about 3 cups water on the stovetop to heat. Grease a round pan or pressure cooker insert vessel, (we like a round of parchment at the bottom as additional insurance).

Add the Eno to the batter, put into the vessel, and steam. Do not use the weight if using a pressure cooker.

Keep it for 7 minutes after you get a forceful jet of steam. Turn off the flame, let it rest for 2 minutes, and test with a toothpick. If using a regular steaming contraption with a wire mesh and pan, cover and check after 15 minutes or so.

For Seasoning:
Heat remaining oil, add mustard seeds and curry leaves. When the mustard seeds pop, turn off the flame.

Let the dhokla rest for 3 minutes after steaming, then take it out and cut it into pieces.

Mix together 2 tbsps. HOT water, sugar and lime juice until the sugar dissolves. Pour into the seasoning.

Pour it over the dhoklas.

Garnish with coriander leaves and serve hot.