Dessert

I just made these coconut flour apple muffins this afternoon. I wasn't planning on making muffins today, but someone posted this recipe and I just happened to have all the ingredients in the kitchen. It seemed too good to be true. A sign from some higher power that I just NEEDED to make these muffins... and I'm really glad I did. MMMMM, soooo good. The first muffin I had (yes, I've had more than one in the brief time they have been out of the oven) was pretty good, but had that weird texture you get with coconut flour. Then Drew had one with butter on it. Butter! And that butter really made a difference. It made these muffins down right decadent. Here are the ingredients:

• coconut flour
• baking soda
• salt
• cinnamon
• nutmeg
• cloves
• lemon juice (or vinegar)
• coconut oil
• honey
• beaten eggs
• shredded apples

With just one pass at this recipe I did notice it was hard to keep the coconut oil in it's liquid state, since it tends to firm up at room temperature. Also, they didn't rise as much as I expected them too, so I'll put the baking soda in last next time. The original recipe was posted on the BTVC-SCD list by Terri. If you want the full recipe feel free to contact me. Also, you may have noticed the honey in this recipe, I'm trying out small quantities while slowly working honey back in. No immediate reactions, only time will tell if I can handle it on a daily basis.

This is the offending food that caused me so much pain recently. I'm not entirely sure what it was that caused the problem. My guess is it was the coconut milk, but it could have been the coconut flour I suppose. Maybe coconut is just really bad for me.

Anyway, despite it making me feel awful, it sure tasted good! I cut the honey in the recipe in half, since I'm trying to stay low carb and low sugar for a little while longer. And I didn't add frosting either. But even with all that it was a nice moist cake which hit the spot for my taste buds.

I won't be trying this again soon, but I will definitely be pulling this recipe up again at a later date.

You can find the recipe here.

These SCD style cheese-filled crêpes didn't turn out so well. My friend Emily came over and totally rocked at making the crêpes, they turned out really yummy and were probably tastier on their own. I was working on the cheesy filling and I think I either did something wrong, or my ingredients weren't good enough. The filling, which looks like it should be smooth and creamy, turned out more chunky and like dry curd cheese. I might try this recipe again if I'm feeling ambitious, but it wasn't an instant hit. The recipe came from the book the book "Grain-Free Gourmet" by Jodi Bager and Jenny Lass

Yum... yum... and yum! This was so good. The sauce was really light and delicate but so packed full of flavor. My friend, Liz, made it for me and she used two different oranges, a Blood Orange and a Cara Cara Orange. It made an amazingly colored sauce. It was very nice. Next time I would definitely like to try this on frozen yogurt.

The full recipe can be found here at SCD Recipe.