Desserts

I didn't follow this recipe exactly--it's copied from an SCD recipe site. I used more apple, some almond flour and less pecan, less honey (cooked honey really isn't GAPS-friendly), and ghee+milk solids instead of butter. Also, I omitted the baking soda. But on a birthday, one must be able to let loose a little!

It's better once it's chilled (at least, I thought so with our version, because leaving out the baking soda makes for a softer texture that improves with refrigeration). It had a tasty flavor!

3 c. pecan flour
2/3 cup honey
1/3 cup melted butter

4 jumbo eggs
1/2 tsp. salt

There are lots of versions of this recipe available in the SCD community. This one works well, although these are time-consuming to fry, because they're so thin and little.

4 eggs
1 cup mashed cooked zucchini or other cooked vegetable
1 tsp. cinnamon
1 tsp. pure vanilla extract
1 T. melted coconut oil

Blend all ingredients well. Cook pancakes over medium heat in plenty of coconut oil, making little cakes so that you can flip them without breaking 'em.

Many thanks to Sharon Kane, from whom this recipe was adapted:http://www.sanctuary-healing.com/index.html

Makes 2 dozen small muffins

2 1⁄2 cups boosted brown rice starter
1⁄2 cup + 2 tablespoons quinoa flour
3 tablespoons ground flax seed
3-4 tablespoons agave
1⁄2 t salt

3 tablespoons oil
1⁄2 teaspoon ground cinnamon
A pinch of ground nutmeg
1⁄2 cup dried cranberries, soaked for at least one hour and drained
1/2 cup chopped pecans or walnuts, preferably soaked overnight and drained

Whisk together starter, quinoa flour, flax seed, salt, and agave till smooth.

Makes three cakes; cut each 5x8, to produce 40 pieces per cake.

If you use only 1/6 of the amount of ingredients listed, you will have enough cake batter and frosting for a 9x13" sheet cake, OR two 9-inch cake layers (you'll need about 1/5 of the amount of frosting in order to have enough for a layer cake). Bake for slightly less time for a smaller cake.

Adapted from recipes by Smittenkitchen.com and Cooks Illustrated

All ingredients should be room temperature.

24 ¾ cups (6 lbs 3 oz) cake flour
4 T. baking powder
3 T baking soda
2 T salt
3 lbs (12 sticks) butter, softened

...adapted by Sarabeth

Crust:
2 2/3 cups flour (400g) (can use half all-purpose and half w.w. pastry)
1 tsp. Salt
1 cup plus 1 tbsp (200g) Spectrum Organic Non-hydrogenated shortening
7-8 tbsp. Ice water

Filling:
8-9 cups apples, peeled, cored, and sliced into 1/4”x1” slices
1 Tbsp. Lemon juice
1/3 cup All-purpose flour
2/3 cup White sugar or sucanat
pinch salt
1 tsp. Cinnamon
¾ tsp. Nutmeg

3 Tbsp. Butter or Earth Balance non-dairy spread