Monthly Archives: March 2022

Tahini Honey Ice Cream, Dairy Free, SCD Low FodMap

Ahhh, ice cream! It is so creamy and delicious. It a delectable treat! The problem is when it doesn’t love us back. This Tahini Honey Ice Cream is gut friendly, dairy free, with healthful ingredients like raw honey (at a low fodmap serving size of under two tablespoons per serving.) It is lovely and sweet with just one tablespoon of clover honey per 1/2 cup. Egg yolks in ice cream give it the classic custardy, creamy mouthfeel, and the tahini and honey go together so well with a little vanilla extract and creamy, dairy free coconut milk.

If you don’t have an ice cream maker, no worries, this is churn free!

I love a good tahini. I can eat it right from the spoon. My current favorite is Soom roasted tahini which I get at Thrive Market and has no sugar added.

Tahini Honey Ice Cream

Ingredients:

1 Can of Full Fat Coconut Milk with no additives 1 1/2 Cups

1/4 Cup of Good Tasting Tahini with no sugar added

1/4 Cup of Clover Honey (clover honey is low fodmap up to a 2 tablespoon serving. See Dr. Siebecker’s SCD, Low FodMap SIBO Specific Food Guide on my homepage. It’s downloadable!)

2 Egg Yolks

1 Teaspoon of Vanilla Extract

a pinch of salt

Directions: Whisk all the ingredients together with a wire whisk in a medium saucepan.

Cook over medium high heat whisking constantly until the mixture reaches 160 degrees F. Do not boil. It should coat the back of a spoon. This takes about 5 minutes or so.

Pour the ice cream mixture into a loaf pan, and place it in the freezer. Stir the ice cream every hour for 4 hours, or until its a nice ice cream consistency. At this point you can eat it, or put it into a freezer safe container for later. When serving from the freezer, let it set on the counter for about ten minutes to soften.

It is a delicious and healthy treat. I hope this helps you enjoy ice cream again in a healthful way. Delicious whether you are following a SCD Low FodMap diet or just looking to eat healthier treats!

*The low fodmap serving size is 1/2 cup.

*Tahini is SCD legal after 3 months of no symptoms. This is also delicious with Almond Butter.

Spiralized Zucchini Casserole

Spring is finally here! It’s time for dishes that are lighter, and Easter is just around the corner.

Spiralized vegetables add variety and interest to meals instead of eating them the same old way. This Spiralized Zucchini Casserole is perfect for spring, and it is perfect for Easter brunch or dinner too.

There is no dairy in this dish, but I did add some nutritional yeast which gives it a hint of umami flavor, plus it is a great source of B12 vitamins. If you haven’t tried a spiralizer yet, I highly recommend one. They are very inexpensive and you can do so much with them.

Here’s the recipe:

Spiralized Zucchini Casserole

Ingredients:

4 Medium Zucchini Spiralized, I used the ribbon blade (about 4 cups)

13 Eggs

1/2 Cup of Good Mayo

2 Shredded Carrots

2 Teaspoons of Nutritional Yeast

1 Heaping Tablespoon of Djon

2 Teaspoons of Dried Chives

1 Teaspoon of Dried Parsley

1 Teaspoon of Salt, or to preference

1/2 Teaspoon of Black Pepper

Directions: Preheat your oven to 375 degrees F. Grease a 9 x 13 glass baking dish and set aside.

Spiralize your zucchini into ribbons and lay them evenly in your greased pan. If you want to make it even faster, you can buy fresh spiralized zucchini at your grocery store.

Whisk together your eggs, nutritional yeast, mayonnaise, Djon mustard, chives, parsley, salt and pepper. Stir in your shredded carrots. Pour the egg mixture over the spiralized zucchini in your casserole pan. It will cover your zucchini, but some will still be poking up. Use a fork to get as much under the eggs as possible. It doesn’t need to be completely immersed. Bake in your preheated oven for 30 to 40 minutes until the edges are golden brown and the eggs are set.

Spiralized Zucchini Ready for Egg Mixture

Serve! Yum! These make excellent leftovers for breakfast too! Let me know what you think! Any other recipes you would like to see me healthify? Let me know in the comments!

Gluten Free Chocolate Chip Shortbread Cookies

Shortbread cookies that melt in your mouth are one of my favorites! My other favorite is, like many people, chocolate chip! This cookie recipe combines the best of both to bring you a Chocolate Chip Shortbread Cookie!

This cookie uses just superfine rice flour for the delicate texture and flavor that you want in a shortbread cookie without using the traditional wheat flour. AND it is more heart healthy but with all the flavor because I used half ghee and half olive oil for the fat. It works beautifully in this cookie! This recipe also uses pure organic cane sugar, and there is only a half a teaspoon in each cookie. This batch makes two dozen delicious shortbread cookies that are perfectly sweetened with sugar and the sweetness of the rice flour.

Let’s bake these beauties!

Gluten Free Chocolate Chip Shortbread Cookies

Preheat your oven to 350 degrees F. Lay out two parchment lined cookie sheets.

Ingredients:

1/4 Cup of Ghee

1/4 Cup of Olive Oil

2 Eggs

1 Teaspoon of Vanilla

1/4 Cup of Cane Sugar

1 1/4 Cups of Superfine Rice Flour (I use Authentic Foods brand, regular rice flour is coarser and will give a different result)

1 1/2 Teaspoons of Baking Soda

1/4 Teaspoon of Salt

1 Teaspoon of Apple Cider Vinegar

1/2 Cup of Chocolate Chips (I used Enjoy Life)

Directions:

In a stand mixer, or you can use a bowl with electric beaters, mix your ghee, olive oil and sugar until creamy and light in color like an egg yolk. This will take one to three minutes, longer if you are using a hand mixer. Add the eggs one at a time beating until incorporated. Add the vanilla extract and blend. In a small bowl, whisk together the dry ingredients, the rice flour, baking soda and salt. Add the dry ingredients to your wet and mix until incorporated completely. Add the teaspoon of apple cider vinegar and mix. Finally, stir in the chocolate chips.

Scoop the cookie dough by the tablespoon onto two cookie sheets evenly spaced. I like to use a cookie scoop for this. Flatten by half with your fingertips. Bake in your preheated oven for 10 to 12 minutes. The cookies will be set, but they will not brown. They will be the pale color of shortbread.

Remove from the oven and cool for 5 minutes on the cookie sheet.

Enjoy! These also freeze beautifully!