Apple bread is obviously good all year round, but it is especially enticing during the fall when apples are available locally and the leaves are changing color and crunchy beneath our feet, and we start thinking about bringing out the buffalo plaid, flannel and light scarves and vests when we go outside
I am particularly fond of seasonal food. It gives us a reason to celebrate every season as it comes and goes. This apple cake uses grated apple, so there is apple throughout without the big chunks, and there is a scrumptious streusel topping. I’m telling you the wonderful aroma in the kitchen whilst it is baking will make your family happy with anticipation.
Here’s the recipe:
Gluten Free Apple Bread with Streusel Topping
Preheat your oven to 350 degrees F. Grease a 9 x 5 inch loaf pan well.
Ingredients:
1 3/4 Cup of Gluten Free Flour Blend with Xanthan Gum (I use King Arthur Measure for Measure)
1/2 Cup of Apple Butter
1/2 Cup of Plain Greek Yogurt
3 Large Eggs
1 Cup of Peeled and Grated Apple (about 1 large apple)
1/3 Cup of Cane Sugar
1/4 Cup of Olive Oil
1 1/2 Teaspoons of Baking Powder
1 Teaspoon of Vanilla Extract
1 Teaspoon of Cinnamon
1/8 Teaspoon of Nutmeg
1/2 Teaspoon of Salt
~~~~~~~~~~~~~~~~
For Streusel Topping:
2 Tablespoons of Butter, melted
3 Tablespoons of Gluten Free Flour Blend
1 Tablespoon of Light Brown Sugar
1/8 Teaspoon of Salt
1/2 Teaspoon of Cinnamon
a pinch of Nutmeg
Directions:
Grate your apple and set aside.
Mix together the crumb topping ingredients in a bowl with a fork, and set aside.
In a large mixing bowl beat the eggs, yogurt, apple butter, vanilla, sugar and olive oil.
In a medium bowl, sift together the dry ingredients. Add the dry ingredients to the wet ingredients you just blended. Fold in the grated apple, and then add the batter to your prepared loaf pan. Smooth the batter evenly with a spatula. Sprinkle the top with your streusel mixture. Bake in your preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Then, run a knife around the pan before removing the loaf to cool completely on a cooling rack.
Changing leaves, cooler weather, cozy sweaters, and this time of year makes me start baking things like these maple pecan scones. They are the perfect bit of sweet with a biscuit texture and buttery maple pecan flavor. It’s just the bit of comfort and homey cheer that says relax and put up your feet for a bit and savor the moment. I personally can’t think of scones without also thinking of a cup of tea to go with it. But that’s entirely up to you and maybe your jam is coffee or just eating it over the kitchen sink. We have family members known to do that….never me. 😉 What is your favorite tea to drink with something like a scone?
In this recipe, I used maple sugar, real butter, some natural maple flavor extract instead of vanilla and toasted pecans. They are a delicious way to treat yourself. A wonderful thing about scones is you can prep them all the way up to the point they are ready to pop into the oven and freeze some for later so you have fresh scones at your fingertips. This has come in very handy for me over the years. This recipe makes 24 scones, so you can bake them all at once, or freeze some for later. Just increase your baking time by about ten minutes from frozen.
Let’s make scones together, shall we?
Maple Pecan Scones, Gluten Free
Preheat your oven to 400 degrees F. and lay out two parchment lined baking sheets.
Ingredients:
3 Cups of Gluten Free Flour Blend with Xanthun Gum (I use Measure for Measure) Scooped and Leveled
2 Sticks of Cold Butter
1 Cup of Coconut Milk or Heavy Cream
4 Large Eggs
1 Cup of Toasted Pecans (toast in the oven for approximately 7 minutes at 350 degrees. Cool and chop)
Egg wash (1 egg beaten with 1 Tablespoon of water for brushing the tops)
Directions:
Toast the pecans first at 350 degrees F. for seven minutes. Remove them from the oven and set aside to cool. Now, reset your oven to 400 degrees F. for the scones.
In a food processor with a blade, add your flour, maple sugar, baking powder, and salt. Pulse until combined. Cut the cold butter into chunks and add it to your food processor. Pulse the processor until you have fine pea size crumbs. Whisk together in a separate bowl the coconut milk or heavy cream, eggs, and maple extract. Add the beaten egg mixture to the flour mixture and pulse until combined evenly. You will need to remove the top a couple of times to scrape the sides. Dump the mixture into a mixing bowl and fold in the pecans evenly. Dump the scone dough onto a floured surface, and roll out until it is a 12 inch by 8 inch rectangle and the scones are 1 1/2 inches thick. Cut the dough into 12 squares with a sharp knife. Wipe the knife as you go if you get dough stuck to it for a cleaner cut. Now cut your twelve squares into triangles by cutting them in half on an angle. Place the scones on two baking trays spaced evenly about two inches apart. Brush the scones with egg wash and sprinkle with some additional maple sugar or cane sugar.
Bake in your preheated 400 degree F. oven for 16 minutes until golden brown on the edges. Cool.
These are delightful, and I hope you love the recipe! Happy baking!!
Everyone loves a bowl! This is a chicken board you can make for dinner and set out bowls for everyone to grab and assemble as they like.
Meal Board with Shredded Chicken for Dinner
When I serve up shredded chicken with a mixture of crunchy, salty, chewy, crusty, creamy, savory and spicy ingredients, toppings and sauces, it is always a hit. People like to create their own versions based on their preferences and it pleases everyone.
This shredded chicken bowls board is a complete meal. Just hand everyone a bowl and tell them to dig in and pile high. I included a sweet, spicy, delectable house hot sauce from American Spoon Foods that is made with apricots, habanero chilies, ginger and lime. Choose ones your family and guests like. This one is delectable, and a great discovery. The other sauce is Chili Crisp which is very spicy, and trendy and has a lot more heat.
One of the fast things about this recipe is you will use an instant pot (or you can use a store bought rotisserie chicken and shred it to save time.) To cook the chicken in the instant pot, add one cup of water to the pot, place the whole chicken on a wire rack insert and sprinkle with Greek Gyro seasoning or another blend you like. This one is a very versatile one I always have in my pantry. Put the lid on the instant pot and seal. Set the manual timer for 25 minutes on high pressure. After it is done, let it sit and release slowly for 20 minutes. I’ve made this many times and some days I let the chicken set on warm until I am ready to shred it and it holds for a few hours which is very convenient. Let’s go!
Gluten Free Shredded Chicken Bowls
Ingredients:
1 Whole Cooked Chicken, shredded
1 Cup of Quinoa (I use a rice cooker!)
A loaf of good gluten free artisan bread (shown here is Challah from Gluten Free Artisan Bread in Five Minutes a Day. I highly recommend it if you want to take your gluten free bread baking to the next level.)
Shredded, Aged Cheddar Cheese
Cannellini or White Kidney Beans (I use Eden Organic)
Chopped Avocado
Chopped Tomato
Chopped Onion
Bacon, Cooked and Chopped
Marinated Asparagus (I used this one from Thrive Market)
Pitted Kalamata Olives
Hot Sauce
Chili Crisp Sauce
Gluten Free Homemade Challah Bread with Everything Bagel Topping
Directions: Prepare the quinoa as directed, or in the rice cooker, my favorite way. Rinse 1 cup of quinoa, then place it in the rice cooker with two cups of water and a half teaspoon of salt. Turn it on. Shred the Cooked Chicken, and Place it in a big bowl. Chop your avocado, tomatoes and onion. Rinse the beans and warm them in a bowl.
Place all the ingredients and toppings on a big board on your counter for serving. Place some pretty bowls beside it and let everyone make their own!
The first day of Fall makes me want to bake. I think it is a case of the cozies along with all the things that go with Autumn like cozy sweaters, crisp leaves, hot drinks with warm comforting spices like chai and pumpkin spice. So naturally my mind goes to cookies to go with these other enticing things. What better cookie than the black and white that is a little elegant, and you get two sides of frosting, so you don’t have to choose.
This cookie has a soft yet slightly firm and lovely buttery taste and texture. It goes perfectly with a cup of something warm and cozy and a good book or a fun gathering and will satisfy your cookie yearning and certainly fulfilled a baking obsession for the day. Other bakers will understand. If you don’t, it’s okay, you can still bake and enjoy these cookies. They do not require rolling to get the round shape, which is a plus for me, because….why am I so busy? Life is busy, isn’t it? Let’s get on to this cookie recipe. The maple sugar is a nod to fall and does add rich flavor, but you can and should substitute cane sugar if you do not have maple sugar on hand. It will work the same and be lovely!
Gluten Free Black and White Cookies
Preheat your oven to 350 degrees F.
Lay out two cookie sheets. I covered mine in parchment.
Ingredients for the Cookie:
1 1/2 Cup of All Purpose Gluten Free Flour Blend that contains Xanthum Gum (I used King Arthur Measure for Measure in this recipe)
1/2 Cup of Butter
1/3 Cup of Maple Sugar or Cane Sugar
1/4 Cup of Plain Greek Yogurt
1 Egg
1 Teaspoon of Vanilla Extract
1/2 Teaspoon of Baking Soda
1/2 Teaspoon of Salt
Directions: Cream together the softened butter and sugar for one minute. Add the egg and continue to bear until it is incorporated. Then add the yogurt and vanilla extract. Sift together the other dry ingredients (flour, baking soda and salt). Add the dry ingredients to the butter mixture and beat slowly until incorporated and then turn to medium to fully incorporate the flour.
With a tablespoon cookie scoop, scoop out balls of dough onto two cookie sheets flat side down. Space them two inches apart and with damp fingers press the balls flat. This is about three finger widths or 1/2 inch thick. Bake the cookies in the preheated oven for 14 minutes. The edges will be slightly golden brown. Remove from the oven and cool completely.
Now the frosting! I used Enjoy Life Dark Chocolate Chips for my chocolate side.
In a double broiler, melt 1/2 cup of chocolate chips (use what you like) Set aside and make the vanilla frosting.
Vanilla Frosting:
1/2 Cup of Powdered Sugar
1 Teaspoon of Honey
1/2 Teaspoon of Vanilla
2 Teaspoons of water ( add a teaspoon at a time after the rest of the ingredients until it is spreading consistency.
Frost the vanilla side of each cookie with a butter knife. Then frost the opposite half of the cookie with chocolate. Set the cookies aside so the frosting dries and hardens. This takes a couple hours. Enjoy!
Delicious Date Balls with Four Ingredients. Sweet, Crunchy and Yummy!
I have been finding myself eating a handful of pecans and banana chips and a large date or two as an afternoon or evening snack lately, so that got me thinking about making this combination into a date ball. It’s a simple three ingredient snack that is healthy and delicious with a delightful combination of sweet and crunchy, just how I like it. I love the sugariness of the dates with their deep brown sugar like flavor, and the crunch of the pecans with their sweet buttery taste, and the unsweetened banana chips are perfect for crushing and rolling the date balls in for a subtle, crunchy coating.
Ingredients:
1 Cup of Pitted Medjool Dates
1 Cup of Pecans
4 Teaspoons of Tahini or Almond Butter
1/3 Cup of Unsweetened Banana Chips
Directions:
Pulse the banana chips in a food processor until they are fine crumbs. remove then and put them in a small bowl and set aside. Pulse the pecans in the food processor until ground. Place the pecans in a medium bowl. Add the dates to the food processor, and process until finely chopped. Add the pecans back to the food processor along with the tahini or almond butter, and pulse until it sticks together and is blended. Roll the date mixture into balls and roll them in the ground banana chips. Serve and store any extras in the refrigerator for a healthy snack!
Makes a dozen or so date balls.
Four Ingredient Date Balls that are sweet, crunchy and a perfect healthy pop in snack!Easy, Delicious four ingredient date balls!
When I am baking and making sweet snacks I like to use natural sweeteners. Here is a handy guide to using them in place of cane sugar.
It’s Friday and the kickoff of Memorial Day weekend, and unofficially the start of Summer! Warm weather makes me want to eat lots of fresh salads and seasonal veggies. Peas are in season and are a sweet addition to a salad
. I like to lightly steam them and then rinse them under cold water. Drain them, pat them dry, then sprinkle them on your salads along with pea shoots if you can find them or another type of sprout. The shoots are so pretty and elevate your salad to gourmet.
Peas contain an impressive amount of vitamins and minerals and are heart healthy, and also are a source of antioxidants and protein. Add a soft, buttery lettuce, some healthy fats from avocado, and sliced cooked beets! Bonus! Sprinkle on a little fermented vegetables for gut health benefits. (They are full of probiotics. If you like pickles, you will like them too.) Salt, pepper and your favorite vinaigrette, and you have a gorgeous, delicious salad with lots of healthy nutrition!
I’ve signed up for a local organic farms CSA box this Summer and also have planted a small vegetable garden with peas, bok choy, swiss chard, lettuce, tomatoes and peppers. It’s been awhile since I’ve had a vegetable garden, so I am keeping it small and manageable.
What seasonal vegetable do you most look forward to in the Summer? Eating seasonal and local vegetables is a wonderful way to eat very nutrient dense food!
There are so many varieties to chicken salad, and I love a good chicken salad recipe! It seems like every time I make one it is gobbled up to the point people are fighting over the last of it. Maybe I don’t make it often enough.
If you ask me, “Do we need another chicken salad recipe?”, it is a resounding “yes!”. Variety is important, and this Chicken Salad is very colorful! After all, we eat with our eyes first! The wonderful thing about this chicken salad is it is Mediterranean! Mmmm! So much flavor, and one of the healthiest ways to eat in the world. It has sundried tomato bruschetta, fresh basil (my favorite fresh herb), delicious roasted red peppers, black olives and the tang of red wine vinegar. It also has the crunch from fresh celery, and two kinds of onion flavor…..green onions and chives! You will need a whole roasted chicken, and I am totally all for a good store bought rotisserie chicken if you are tight on time. There are so many good ones, and many of them are gluten free. If you are making the chicken at home, you can oven roast it or use an instant pot to cook it. Another good trick of mine is to roast two chickens at once. One is for dinner that night, and I make the other one into chicken salad. It’s a time saver and smart cooking!
Chicken salad is such a great lunch option in my opinion. You can heap it over a salad, one of my favorite ways to eat it, make a sandwich, or serve it alongside something else. For dinner, I like to pull it out of the refrigerator after having made it earlier in the day, and then make some sides to go with it. It makes an easy dinner night that everyone here really loves. Did I mention Make Your Own Wrap night? That’s another winner. Just put out the wraps, the chicken salad and some toppings and sauces. People can make it their own. Another great thing about this recipe is, it is just as delicious, if not better, the next day with all the flavors melding. I do hope you will try this recipe, Let me know what you think!
Mediterranean Chicken Salad
Ingredients:
1 Whole Cooked Chicken, deboned, skin off and chopped
2 Stalks of Fresh Celery, diced and you can include the leaves too
1/3 Cup of Chopped Pecans or you can use Pine Nuts
1/4 Teaspoon of Salt
1/2 Teaspoon of Black Pepper
1 Tablespoon of Chives (fresh or dried)
1/2 Teaspoon of Dried Oregano
1/3 Cup of Olive Oil
2 Tablespoons of Red Wine Vinegar
Directions: Whisk together the olive oil, red wine vinegar, salt, pepper, chives and oregano to make your dressing. Place all the other ingredients into a large bowl after chopping and prepping them as directed above, and then pour over the dressing and toss thoroughly. Store in the refrigerator until ready to serve.
I hope you love this recipe as much as I do! I’d love to hear from you.
Anyone who loves bread and is looking for healthy bread recipes, or has missed bread because their tummy can’t handle it, I have a recipe for you that is a very delicious, healthy and easy. There is no rising required, so it is fast, and the texture and flavor are really good! I have been tweaking this formula to get it just the right flavor and texture and have had my taste testers giving me feedback with their high standards. 😉 The ingredients are healthy, and it is a pleasure to make. Actually, it is just a pleasure to bite into a piece of bread with the texture of grain bread. I like to toast it and put an egg on top, make a sandwich, or crostini for dinner, or put a spread on it and eat it with a salad at lunch. My daughter made French Toast with it last Saturday, and proclaimed it delicious that way. I do hope you give it a try, Pin it for later too and let me know what you think!
27 grams of psyllium husk (this gives the bread it’s perfect texture. I like this pure brand with no additives just pure Psyllium Husk)
1/2 Cup of runny Tahini (Sesame Seed Butter – this is the one I love, it’s roasted and tastes amazing with no sugar)
3/4 Cup of Warm Water
70 grams of Coconut Flour
1 Tablespoon of Runny Honey
1 Teaspoon of Salt
1 Teaspoon of Baking Soda
3/4 Teaspoon of Baking Powder
2 Extra Tablespoons of Olive Oil for brushing the loaf while it bakes.
Directions:
Grease a bread loaf pan.
In a large bowl with a hand mixer, whisk together the egg whites until they are frothy.
Add the olive oil and tahini to the egg whites, and beat until they are fully incorporated.
Put the 3/4 cup of warm water in a separate bowl, and add the psyllium husk. Whisk and set aside. The mixture will gel quickly, that’s good!
In a separate bowl whisk together the coconut flour, salt, baking soda, and baking powder. When your psyllium and water is jelled, add it to the egg, tahini and olive oil mixture, Beat until it incorporates and is nice and smooth. This takes about 3 minutes. Now, add in the dry ingredients and continue beating until it is smooth and incorporated. Next, grease your hands with some olive oil, and using a bowl scraper or a rubber spatula, scoop up the dough into a loaf shape and using your hands form a loaf making it nice and smooth.
Forming the loaf with olive oil greased hands before placing in the bread pan
Place the formed loaf into your loaf pan. I don’t make the loaf the full length of the pan, it fills up as it bakes. Now brush the top of the loaf with a tablespoon of olive oil. Bake the bread in your oven for 30 minutes. After the first 30 minutes are up, remove the loaf from the oven, it will have started rising and browning, and brush it again with the second tablespoon of olive oil.
Second Brushing of Olive Oil then Back in the Oven – Grain Free, Gluten Free Bread Baking
Bake in the oven an additional 45 minutes, tenting it with foil the last 15 minutes if it is browned nicely to prevent it from overbrowning. Check it after 30 minutes (one hour after initial start of baking). If it is brown, tent it for the final 15 minutes. The bread needs the full 45 minutes to make sure it is completely baked. The total baking time is one hour and fifteen minutes.
Remove the bread from the oven after the baking time, and set it on a wire rack. After 5 minutes of cooling in the pan, remove it from the pan and cool completely on the wire rack before slicing.
If you enjoy this recipe, don’t forget to share it! I hope you Enjoy! 🙂
Two words…chicken and salsa! They just go together in a palate pleasing way, and sheet pan meals are some of my favorite weeknight ways to cook for the family!
When I am roasting boneless chicken, thighs are my go to, because they never disappoint! I do love a juicy chicken breast, but honestly you need to be right on top of it to get the chicken out right when it reaches 165 degrees F. and not a minute after to get a really juicy breast, and the best flavor for chicken breasts is bone in. I had seven chicken thighs, but this will vary depending on the size.
Back to this utterly delicious Salsa Chicken recipe! It’s on my rotation menu based on all the Mmmm’s I am getting from the kids and hubby. Choose your favorite salsa for this. I used Fody Foods Low FodMap Salsa in this recipe which was surprisingly delicious since it didn’t have the traditional onion and garlic in it. But use your favorite, and your favorite heat level! The salsa is a vessel for the fresh tangy lime juice and green onion. Another spring favorite addition to meals. Greens onions are lovely sprinkled on savory dishes in general. They are exceptional on salads too. If you are eating Low FodMap, Fody Foods is a great choice. You will also need a can of black beans. My favorite canned beans brand is Eden which is headquartered in my home state of Michigan. They are non-gmo, soaked (very important for digestion), organic, and in BPA free cans. I always rinse my beans under cold running water before using them.
Low FodMap Salsa
I have never in my recent memory been so glad for Spring to be here. The winter seemed longer than usual, and I love the promises of Spring with renewal all around us and new growth! When I saw this blue sheet pan I’m using at my local Marshall’s I had to grab it. The color was so gorgeous! It is so good to go outside for a walk and hear so many birds singing, and best of all, wearing tennis shoes instead of boots. There is a feeling of freedom not being bundled up against the cold. I am not one to stay inside all winter, I need to be outdoors because the fresh air just feels good, and it boosts my mood. I’m just starting to get out into my gardens and do some clean up! I see the deer are out and about too. They are very hungry, even eating out of my bird feeder, so I forgive them for digging up a couple of my tulip bulbs.
Mexican Seasoned Chicken for Sheet Pan Salsa Chicken
In this chicken recipe I have two colors of peppers. Did you know peppers are higher in Vitamin C than oranges? They are a perfect addition to this salsa chicken. Feel free to substitute any colored peppers you have on hand. Green would be good too.
I mixed up a Low FodMap Mexican Spice blend to coat the chicken that is delectable. Cumin gives the chicken a smoky flavor, and it is not hot, so it won’t blow your socks off! If you are into that, you can use a hot salsa and your favorite hot sauce at the table like my son, Jeff. 🙂
I’d like to add that if you are having digestive problems, a gut health and microbiome test can be very helpful, and balancing your gut can be a huge help in overcoming FodMap intolerance. FodMaps are very beneficial to feeding the good bacteria in your gut, which you want. Low FodMap eating can help alleviate symptoms, but it is always good to get to the root cause. I highly recommend this Gut Health Test from Thorne which is surprisingly reasonable, I just took it myself, you can do it at home and the report is extensive and very helpful with recommendations based on your results and a deep dive into your gut.
To make this dish very Low FodMap, omit the black beans which are a moderate fodmap. Beans do have a lot of health benefits, and soaked beans are easier to digest.
Sheet Pan Salsa Chicken
Ingredients:
3 pounds of boneless chicken thighs
1 16 oz. jar of salsa
2 large bell peppers, one yellow one red
1 can of Black Beans, drained and rinsed under water (I always use Eden in my recipes)
3 green onions, sliced (green parts only for Low FodMap)
Juice of 1 Lime (A juicy one. Limes can be finnicky)
Garlic Infused Olive Oil
Mexican Spice Blend:
1 Tablespoon of Cumin
2 Teaspoons of Chili Powder
1/2 Teaspoon of Oregano
1/2 Teaspoon of Salt
1/2 Teaspoon of Black Pepper
Directions: Preheat your oven to 400 degrees F. Lightly grease a large sheet pan. I used Avocado Oil spray. Put your chicken thighs in a medium bowl. Add a tablespoon of garlic olive and toss to coat the chicken.
Mix together the Mexican Spice Blend. Sprinkle it over your chicken, and toss again until the chicken is evenly coated. Place the chicken thighs evenly spaced on your large sheet pan. Put the chicken in the preheated oven and roast for 20 minutes.
While the chicken is roasting. Put your salsa in a bowl. Add the can of drained and rinsed beans, sliced green onion, and the juice of a lime. Stir it together. Mmm. It’s looking good!
Wash, seed and slice your peppers into long strips. In a bowl, toss the peppers with an additional Tablespoon of Garlic Olive Oil and sprinkle with salt and pepper to taste.
When the 20 minutes are up for the chicken roasting in the oven, pull it out and nestle the peppers around the chicken thighs, not on top of them. That’s for the salsa. Now, mound the black bean salsa mixture over each of the thighs evenly. Place the sheet pan back in the oven and continue roasting for 20 more minutes until the peppers are tender and the chicken is cooked through. Your house is going to smell amazing by the way.
It is ready to serve. You can serve this over cauliflower rice or a rice of your choice. It is absolutely delicious. Don’t forget the pan juices. Spoon them up too. If you love Mexican food, you and your family will love this meal. It is a wonderful, healthy and delicious sheet pan chicken meal! Leftovers are not a problem either, unless you don’t have any. Guess what I’m having for lunch today? 😉 Please leave any comments below. I love to hear from you. Are you enjoying Spring? What is blooming in your area, and what is your favorite Spring meal lately? Have a wonderful day!
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
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.
Hello! I am Sam. I am a foodie, baker and a Health Coach who likes being in the kitchen making food. My recipes are all gluten free and there are recipes for different food intolerances as well. If you are looking to incorporate healthier eating habits and live a more balanced life, I hope to inspire you. I have had an obsession with baking since I was ten! I started this blog to share recipes I was making for myself after finding out I had gluten sensitivity and other food intolerances which I have mostly healed, but will always be sensitive to gluten. I went to school for Health Coaching as a second career at Institute for Integrative Nutrition. Nutrient dense food gives the body the best fuel and building blocks to be vibrant, healthy, prevent disease, and maintain great energy as well as heal. I am excited to share delicious food recipes, tips, baking and treats too!
Sam Eats Her Nutrients 
Recent Comments