Pumpkin Custard Cups – SCD / IBD / AIP

Pumpkin Custard Cups – SCD / IBD / AIP

FPIES, Crohns flares, food allergies, and inflammatory bowel disease (IBD) are so very challenging and frightening for anyone, let alone kids. It’s so discouraging when it seems there is nothing to eat, and food only hurts. Here is a soothing, nourishing recipe that uses safe, easily digested ingredients that are low FODMAPs and allowed on SCD as well as IBD and AIP restricted diets. It’s free of grains, gluten, egg, dairy, nuts, and sugar. Plus it’s yummy! Use only plain unsweetened organic ingredients, with no fillers, additives, or sugars added to the canned goods.

Pumpkin Custard Cups - SCD / IBD / AIP
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Enjoy warm from the oven or chilled. For an extra treat, top with coconut whipped cream: Refrigerate a can of coconut milk overnight. Drain off liquid, and whip the solid fat into a topping. Add a couple drops of stevia or honey for extra sweet.
Servings Prep Time
6 single serve ramekins 30 minutes
Passive Time
1 hour
Servings Prep Time
6 single serve ramekins 30 minutes
Passive Time
1 hour
Pumpkin Custard Cups - SCD / IBD / AIP
Print Recipe
Enjoy warm from the oven or chilled. For an extra treat, top with coconut whipped cream: Refrigerate a can of coconut milk overnight. Drain off liquid, and whip the solid fat into a topping. Add a couple drops of stevia or honey for extra sweet.
Servings Prep Time
6 single serve ramekins 30 minutes
Passive Time
1 hour
Servings Prep Time
6 single serve ramekins 30 minutes
Passive Time
1 hour
Ingredients
Servings: single serve ramekins
Instructions
  1. Preheat oven to 350. Grease 6 individual serving ramekins with coconut oil.
  2. In a small dish, combine 3 Tablespoons chia seeds with 6 Tablespoons water. Set aside so these can absorb the water while you mix the other ingredients, about five minutes.
  3. In a large mixing bowl, combine all remaining ingredients. Stir thoroughly, til smooth and evenly mixed.
  4. Add the soaked chia seeds to the custard mixture and stir thoroughly, until seeds are mixed throughout and there are no clumps.
  5. Place the greased ramekins in a large baking dish, big enough for all of the ramekins to fit in it. Pour some custard into each dish, leaving about 1/2" space from top.
  6. Boil 2-3 ups of water. Once it is boiling pour it into the baking dish so that it surrounds the ramekins, to about half way up the sides of the ramekins.
  7. Place the baking dish with hot water and ramekins in 350 oven. Bake for 1 hour, until custard sets. It will be less firm than custards typically are when made with eggs and egg yolks but will partly set.
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Cool Vanilla Weight Gain Pudding – Paleo and SCD

Cool Vanilla Weight Gain Pudding – Paleo and SCD

Weight gain is something many kids I meet need to work on. But so often, strategies include allergens or other problematic foods that they can’t have: Milk protein (casein), eggs, ice cream, full fat yogurt, cream, Pediasure (that’s milk protein), cane sugar…. What to do?

Shakes, puddings and liquid boost drinks are a great way to do it. Use this hypoallergenic short cut pudding that is full of protein, healthy fats, and some SCD legal carbs and proteins too. Don’t skip the crushed ice in the bottom of your mixing container, it gives a refreshing coolness to the whole recipe!

Cool Vanilla Weight Gain Pudding - Paleo and SCD
Print Recipe
Cool and soothing, not to mention a big hit of easy to digest calories that help rather than hurt healthy gut bacteria. This will yield as much as 500 calories per serving (recipe makes two generous servings) depending on the size of avocado you are using.
Servings Prep Time
2 ~5-6 oz servings 8 minutes
Servings Prep Time
2 ~5-6 oz servings 8 minutes
Cool Vanilla Weight Gain Pudding - Paleo and SCD
Print Recipe
Cool and soothing, not to mention a big hit of easy to digest calories that help rather than hurt healthy gut bacteria. This will yield as much as 500 calories per serving (recipe makes two generous servings) depending on the size of avocado you are using.
Servings Prep Time
2 ~5-6 oz servings 8 minutes
Servings Prep Time
2 ~5-6 oz servings 8 minutes
Ingredients
Servings: ~5-6 oz servings
Instructions
  1. Place crushed ice in the bottom of blender or tall quart mixing jar or container (in which case you'll need an immersion blender). Add remaining ingredients on top. Blend all together until smooth and evenly blended into pudding texture.
  2. Spoon into single serving Pyrex cups or bowls. Sprinkle nutmeg on top for garnish and flavor.
  3. If a drinkable version is ideal, add water until thinned to desired degree. This will reduce calories per serving.
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SCD Apple Banana Cake

SCD Apple Banana Cake

SCD eaters have a hard time finding carbs that are comfortable and safe to eat – especially the ones I know, who are little – but this SCD legal Apple Banana Cake is a problem solver!

The problem with SCD for kids is that it can stunt growth. Those are fightin’ words I know! But, when children eat a high protein, high fat, low carb diet (as was true for the infamous Atkins diet of the ’80s), they will not only not gain weight very well, they may not grow well either – even when they eat ample daily total calories.

Why is this? Because little humans need carbohydrates for growth. Carbs protect protein for other tasks during growth. They also help build a healthy gut biome, when the right carbs are eaten. When kids go keto, they are using protein and ketones for energy. Protein is a lousy fuel source. Relying on it day after day will overburden kidney. Ketones (as you probably know) are a great fuel source. While this works great for adults and anyone who does not need to lose weight, it doesn’t work so well for children who need to gain weight and correct a growth pattern that has flattened. Ketones can also suppress appetite, making it even harder to eat the amounts of food children need to repair growth patterns

Once you get past Intro, Stage 1 and Stage 2 of SCD, try this recipe. I took extra care to cook apples before baking them in to the cake (a tool like this, if you don’t already have one, makes the core/cut/peel part of the task fast and easy). If you’re further along in the Stages of SCD, you may be fine putting cut raw apples into the bake. If you don’t have time to cook the apples, use SCD legal applesauce (2 cups).

I also took extra caution with the orange juice, and fresh-squeezed my own for the recipe (with one of these – makes this job a snap too, and many versions abound. I’ve had mine for over 30 years and it’s still going strong). Or, you can use any store bought SCD legal OJ instead (Whole Foods 365 fresh squeezed for example) to save time.

The third thing I was careful to do was grind the pumpkin seeds into meal before adding to the recipe. Again, SCDers who are stable, past early phases, and not trying to resolve active symptoms may be able to skip that step and just place the seeds in the batter.

Ok enough tips – bake and enjoy. This is moist and yummy, almost like a kugel, minus the grains and sugar!

SCD Apple Banana Cake
Print Recipe
Moist, rich, delicious...like a kugel or bread pudding - but Paleo and SCD legal!
Servings Prep Time
9 3 inch pieces 90 minutes
Cook Time
60 minutes
Servings Prep Time
9 3 inch pieces 90 minutes
Cook Time
60 minutes
SCD Apple Banana Cake
Print Recipe
Moist, rich, delicious...like a kugel or bread pudding - but Paleo and SCD legal!
Servings Prep Time
9 3 inch pieces 90 minutes
Cook Time
60 minutes
Servings Prep Time
9 3 inch pieces 90 minutes
Cook Time
60 minutes
Ingredients
Servings: 3 inch pieces
Instructions
  1. Grease a 9 inch square baking pan with coconut oil or ghee, and line with parchment baking paper. Preheat oven to 350.
  2. Place pumpkin seeds in a food processor. Grind to fine meal. Add this to a medium size bowl and combine with dry ingredients: Almond flour, cinnamon, baking soda, raw maca powder.
  3. In a separate bowl or in a stand mixer bowl, combine eggs, honey, vanilla. Beat til smooth and evenly mixed.
  4. Core and peel apples (a coring tool makes this easy). Slice thin and then chop into smaller pieces. Sauté these in ghee in coconut oil, and add orange juice. Cover and simmer til bubbling soft, about 15 minutes.
  5. Mash banana to gloppy liquid in another bowl. Add the cooked apples (or applesauce) to the banana mash, and stir both to mix together evenly.
  6. Add the banana/apple mixture to the wet ingredients, and stir to evenly combine everything.
  7. Add the dry ingredients into the wet mixture, stir til evenly mixed. Batter will be thick and wet. Spoon into baking pan. Bake for one hour, til top is browned and cake has begun pulling from edges of pan. Enjoy!
Recipe Notes

[recipe]

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Paleo Chocolate Tahini Millionaire Bars

Paleo Chocolate Tahini Millionaire Bars

Paleo + Chocolate + Tahini in an easy recipe? I’m in! This is my new favorite recipe, and there are several versions of it around. These are basically classic Millionaire Bars, adapted to fit into grain free, dairy free, egg free, and no cane sugar parameters. Millionaire Bars have been a favorite in Scotland for years, where they may have originated, and where you might see them with names like Caramel Shortbread, or Millionaire’s Slice. They start with a shortbread crust, have a caramel middle, and chocolate layer on top. Decadent!

The recipe I am using here is adapted from this one which happens to be vegan as well as Paleo. Luckily, it’s easy to adapt Millionaire Bars to a Paleo version. The sweet relies on maple syrup here – a lot of it. That brings up the question of whether maple syrup is Paleo. If it is, how much is ok?

This is a recipe that in itself – in my opinion – is too sugary to be valid as Paleo. We know that native North American tribes made and enjoyed maple syrup – there’s even a legend that it made them lazy and less interested in other food – hmmm! It was indeed in the hunter-gather repertoire, at least in the northeastern US.

But, if you’re looking for a sweet treat for kids who can’t eat peanut, wheat, dairy (including butter), or eggs, and you’re avoiding processed sweeteners, this is an good option for a special occasion or happy after school snack.

I haven’t yet tinkered with the maple syrup to tahini ratio in the “caramel” layer, but there may be some room there to reduce the syrup. This will reduce the volume overall of the caramel layer, unless you likewise up the tahini, or other ingredient. Some recipes use dates and less syrup. It may work to blend in an unsweetened additional nut butter (almond or cashew?) if your child tolerates that, and sweeten with some stevia, to make up for reduced syrup.

Changes in my version include adding some flax (technically a seed, not a grain) to enhance the crust, plus a different source for the chocolate chips (I like Lily’s Stevia Sweetened Dark Chocolate Chips) – yes they have soy lecithin. In my experience, this is not a deal breaker for IgE soy allergy or for soy exorphins potential.

I also suggest a different timing for firming up the middle layer, which took much longer than the 30 minutes suggested in the recipe I worked from. I found that the “caramel” layer needs a good two hours in the fridge to set. I got even better results when I let it set overnight.

Once you’ve got this easy recipe assembled, keep stored in fridge or even the freezer if you like. The tahini-maple caramel will soften to runny texture at room temperature.


Paleo Chocolate Tahini Millionaire Bars
Print Recipe
Easy to make. Just leave time for each layer to set, and you're good to go. Salty chocolatey caramel-y goodness, without the wheat, dairy allergens, or cane sugar!
Servings Prep Time
12 bars 30 minutes
Passive Time
2+ hours
Servings Prep Time
12 bars 30 minutes
Passive Time
2+ hours
Paleo Chocolate Tahini Millionaire Bars
Print Recipe
Easy to make. Just leave time for each layer to set, and you're good to go. Salty chocolatey caramel-y goodness, without the wheat, dairy allergens, or cane sugar!
Servings Prep Time
12 bars 30 minutes
Passive Time
2+ hours
Servings Prep Time
12 bars 30 minutes
Passive Time
2+ hours
Ingredients
Base Layer "Shortbread" Crust
Middle "Caramel" Layer
Chocolate Layer On Top
Servings: bars
Instructions
For The Crust
  1. Preheat oven to 350 degrees F.
  2. Line an 8x8 inch square pan with baking parchment (a 9x9 pan will be too big).
  3. Melt the coconut oil (microwave or stove top). In a medium bowl, mix it with the almond flour, maple syrup, vanilla extract, and salt. Use a fork to blend it together so it forms a thick crumb texture. Add to pan, and use your fingers or the bottom of a glass or jar to evenly press it down into the pan. Bake for 10 minutes.
  4. Remove from oven, and allow crust to cool at least 10 minutes before adding caramel mixture. You can place it in the fridge to speed this part up.
For The Caramel Layer
  1. Add the tahini, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot. Place over medium-low heat for approximately 2 minutes. Stir until evenly blended and smooth.
  2. Pour over the cooled crust. Place in refrigerator for 2 hours or longer, ideally overnight, for a firm, evenly chilled crust. Freezing is not recommended to hasten this part. It can change the texture of your caramel to have icy crystals on top that will melt to water on serving.
For The Chocolate Layer
  1. Melt chocolate chips in a microwave safe bowl or on stove top, with the coconut oil. Stir to blend together til smooth. Spread this on your chilled and hardened caramel layer. Place it back in fridge to harden, about 30 minutes or longer.
Recipe Notes

Leave time for each layer in the process to set, and you're good to go. Make the base crust ("shortbread") layer, which bakes in just 10 minutes. Let it cool, then spread on your "caramel" layer. This takes longer to set. Ideally, refrigerate the caramel layer overnight for a good hard set. At a minimum, refrigerate it for two hours before adding the chocolate layer (which is a snap to make in microwave). Though the original recipe suggests placing this in the freezer if you're in a hurry to set the caramel, don't. It will change the texture so that ice can form at the top of the caramel. This will become watery at room temp. Once all assembled and firmed up in your fridge, it's fine to store these Paleo Chocolate Tahini Millionaire Bars in your freezer if you like!

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Coconut Butter Mochi

Coconut Butter Mochi

This recipe is modified from a very delicious butter mochi made by a friend of mine who is kama’aina Hawai’i. That is to say, though she isn’t of Hawaiian extraction herself her family has lived there for generations. And she knows how to bake some delicious stuff, local style. Somehow, I spent several years living there and never made this myself. But when I asked for her recipe, she generously shared it, and I’ve given it a try with some changes so kids I work with might be able to enjoy it too.

If you’ve spent much time in Hawai’i, you surely know mochi – not the kind you see at Whole Foods in the freezer cases, but the real thing, super gooey, super sticky, and super sweet, a cross between custard and chewy fudge in consistency.

It’s a recipe that isn’t exactly healthy. It calls for a lot of sugar, butter, and refined glutinous sweet rice flour. But, it offers a wonderful treat for kids who can’t eat dairy foods or grains like corn or wheat. So, mochi! Give this a try for an after school sweet if you’d like a gluten, dairy and soy free option that has a lesser evil sugar in it (coconut or palm sugar), which lightens the sweet a little but still makes it yummy.

A note about sweet rice flour or Mochiko. Don’t use brown rice flour or plain white rice flour as a substitute; the recipe won’t work. Sweet rice or Mochiko flour is glutinous, that is, it mimics the stretchy consistency of gluten, but has no wheat or gluten in it. Other rice flours don’t do this and won’t create the right consistency for this recipe.

Coconut Butter Mochi
Print Recipe
Gooey, sticky goodness, for when a treat is in order that has bonus ingredients like coconut milk, eggs, and grass fed butter. Coconut sugar creates a darker finish product and a more caramel-y taste than cane sugar.
Servings Prep Time
12-15 3-4" pieces 15 minutes
Passive Time
40 minutes
Servings Prep Time
12-15 3-4" pieces 15 minutes
Passive Time
40 minutes
Coconut Butter Mochi
Print Recipe
Gooey, sticky goodness, for when a treat is in order that has bonus ingredients like coconut milk, eggs, and grass fed butter. Coconut sugar creates a darker finish product and a more caramel-y taste than cane sugar.
Servings Prep Time
12-15 3-4" pieces 15 minutes
Passive Time
40 minutes
Servings Prep Time
12-15 3-4" pieces 15 minutes
Passive Time
40 minutes
Ingredients
Servings: 3-4" pieces
Instructions
  1. Set oven to 350. Generously grease a pyrex baking dish (8x8" or 7x10") with coconut oil.
  2. Blend the sweet rice flour, coconut or palm sugar, and baking powder in a large mixing bowl.
  3. In a smaller bowl, blend the almond milk, coconut milk, flavor extracts, stevia, and melted butter. Add the eggs and beat til all are evenly mixed.
  4. Add the liquid ingredients to the dry in and mix on medium speed til evenly blended.
  5. Pour the mixture into the baking dish. Sprinkle the grated coconut generously on top, and press it gently down into the mixture.
  6. Bake for 40 minutes. The mochi will puff up nicely and brown slightly on top. It's done when a toothpick comes out clean. Cut into squares when cooled and enjoy.
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