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.