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
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
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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SCD Apple Pancakes

SCD Apple Pancakes

Specific Carbohydrate Diet (SCD) leans hard on eggs. Eggs are great, but not everyone can eat them, let alone every day in quantity for breakfast. Here’s an option that minimizes the daily eggs-for-breakfast habit while giving some helpful SCD-legal carbohydrates too. Plus, who doesn’t love pancakes? Enjoy plain or drop in fruits as your child’s progression in the SCD stages allows. Or, top with soft cooked diced apples! If egg is an issue, double the applesauce and omit the egg entirely. Pancakes will be more dense but still work.

SCD Apple Pancakes
Print Recipe
These SCD legal pancakes are delicate, mildly sweet and savory all at the same time. Enjoy plain or drop in fruits as your child's progression in the SCD stages allows.
Servings Prep Time
10 3-4" pancakes 10 minutes
Cook Time
15 minutes
Servings Prep Time
10 3-4" pancakes 10 minutes
Cook Time
15 minutes
SCD Apple Pancakes
Print Recipe
These SCD legal pancakes are delicate, mildly sweet and savory all at the same time. Enjoy plain or drop in fruits as your child's progression in the SCD stages allows.
Servings Prep Time
10 3-4" pancakes 10 minutes
Cook Time
15 minutes
Servings Prep Time
10 3-4" pancakes 10 minutes
Cook Time
15 minutes
Ingredients
Servings: 3-4" pancakes
Instructions
  1. Mix the wet ingredients (first five ingredients - applesauce, honey, vanilla, coconut milk, and egg) evenly in a bowl.
  2. Mix dry ingredients evenly in a separate bowl (the flours, baking soda, salt, and cinnamon).
  3. Combine the wet and dry ingredients by adding the dry to the wet. Stir to mix evenly.
  4. Melt ghee or coconut oil in skillet and heat on medium heat. Drop generous spoonfuls of batter onto skillet once the fat is hot/melted. Skillet should be hot enough so batter quickly sets, but doesn't burn. After a few moments, slide a spatula under the pancakes to make sure they aren't sticking. If they are, add a bit more ghee or coconut oil and let it flow under and around pancakes.
  5. If you like, this is when to add fruit: Drop blueberries, raspberries, or thin banana slices into the pancake as it starts cooking.
  6. Cook til bubbles just appear in the pancakes. Flip the pancakes to cook other side. Cook for about a minute or two, then remove from skillet. If there is enough fat/oil in skillet, they will cook without sticking. Add more if need be, and lift edges of pancakes with skillet to allow fat/oil to flow under them so they won't stick.
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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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Gluten Free Pumpkin Bread with Paleo Option

Gluten Free Pumpkin Bread with Paleo Option

No reason to miss out on healthy carb treats for your kids. Treats don’t have to be sugary junk. This is a moist and festive quick bread, great for packing into lunches or after school snack. Remember, kids need carbs to grow and gain as much as they need protein and fats. Turn this satisfying and nourishing treat up a notch to extra special mode (and add a protein boost too), when you bake as muffins and spread with my Paleo Honey Butter Cream Frosting.

Gluten Free Pumpkin Bread with Paleo Option
Print Recipe
Pumpkin-y and mildly sweet!
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
60 minutes 60 minutes
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
60 minutes 60 minutes
Gluten Free Pumpkin Bread with Paleo Option
Print Recipe
Pumpkin-y and mildly sweet!
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
60 minutes 60 minutes
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
60 minutes 60 minutes
Ingredients
Servings: loaf
Instructions
  1. Preheat oven to 350 degrees. Lightly grease a 9 x 5 inch loaf pan (or muffin tins) and dust with your flour of choice. Lining the loaf pan with baking parchment, if available, or your muffin tins with paper cups, makes for easier removal after baking but isn't crucial.
  2. Blend flour mix, baking soda, xanthan gum, cinnamon, stevia, and spices, baking powder and set aside.
  3. In a mixer, cream butter until pale or nearly white.
  4. Add the sugar and beat until fluffy, then add eggs one at a time and blend evenly. If the mixture looks cracked, add 1 or 2 Tablespoons of your dry ingredient blend to the bowl, and stir til smooth.
  5. Stir in pumpkin puree, then add dry ingredients and alternate with milk substitute until all are blended together smoothly.
  6. Stir in your choice of chopped nuts, chocolate chips or raisins. Bake the loaf for 1 hour. Small loaves may be done in 25 minutes, or muffins in 15-10 minutes.
Recipe Notes

For muffins, grease a muffin or cupcake tin and dust with your choice of GF or Paleo flour. Reduce baking time to 18-25 minutes, longer for larger muffins and less for smaller ones. Test for doneness with toothpick, which should come out clean. Cool on baking rack and frost with Paleo Honey Buttercream Frosting. If nuts of any type can't be added to the batter, try Lily's GF CF stevia sweetened chocolate chips, raisins, or Enjoy Life GF CF chocolate chips.

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Bing Cherry Raspberry Sauce (Soup?)

Bing Cherry Raspberry Sauce (Soup?)

I made this soup – er, sauce – as one of many options for my son when he had wisdom teeth removed. He loves bing cherries, but couldn’t eat them. So, remembering a bing cherry soup I had eons ago, I searched for an option he could eat, without cane sugar, coconut sugar, dairy products, or gluten. It was supposed to be a cool summer accompaniment to our (pureed) dinner, but he decided that this was more like a rich sauce than a soup. I decided he was right. It is lip smacking good without being too sweet, perfect for drizzling over melon chunks, Lemon Sponge Custard, or Honey Brownie Cake (both Paleo friendly), pancakes or waffles, or for stirring into your kids’ favorite plain yogurt (goat, cow, coconut, or what have you). Or, just as soup!

Bing Cherry Raspberry Sauce
Print Recipe
Eat this as a warm or cool soup if you're game, with chopped fresh mint sprinkled on top, or just drizzle it on your favorite accompaniments.
Servings Prep Time
4-6 people 20
Passive Time
15
Servings Prep Time
4-6 people 20
Passive Time
15
Bing Cherry Raspberry Sauce
Print Recipe
Eat this as a warm or cool soup if you're game, with chopped fresh mint sprinkled on top, or just drizzle it on your favorite accompaniments.
Servings Prep Time
4-6 people 20
Passive Time
15
Servings Prep Time
4-6 people 20
Passive Time
15
Ingredients
Servings: people
Instructions
  1. Place all ingredients except coconut milk in a sauce pan. Bring to a boil, then reduce heat to medium-low. Simmer until cherries are soft and raspberries disintegrate, about 8 minutes.
  2. Remove lemon chunks as well as any lemon seeds you may have missed before.
  3. Pour into a food processor or high speed blender and puree.
  4. Place a strainer over the sauce pan. Return the berry mixture back to the sauce pan through the strainer, to capture raspberry seeds. Allow to drip for about 10-15 minutes. Use a wooden or rubber spatula to press the mixture through and scrape it off the bottom side of the strainer.
  5. After as much of the berry mixture has been returned to the pot as possible, stir in coconut milk evenly and serve as small soup servings. You can also chill this to serve as a cold summer soup, or drizzle over fruit, desserts, waffles, pancakes or yogurt.
Recipe Notes

This recipe is modified from a recipe in Saveur Magazine for Hungarian Chilled Cherry Soup.

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