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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Dairy Free Creamy Coconut Rice Pudding

Dairy Free Creamy Coconut Rice Pudding

Soothing, easy to digest, helpful for kids who need to gain weight, or a low sugar treat for any occasion. Cook this longer to make it even more digestible and nourishing. In Chinese medical tradition, congee is a slow-cooked, white rice porridge used as a base for many ailments, and for weak digestion in particular. Medicinal herbs are often added to congee. This recipe emulates that tradition with ginger (anti-inflammatory), cinnamon (modulates blood sugar), cardamom (eases nausea and constipation), and adds easy-to-assimilate coconut fats. Raisins, though a higher FODMAPs food, become more digestible here also, with long slow cooking. For further sweetening, this recipe calls for maple syrup and coconut sugar in small amounts. Coconut sugar has a lower glycemic index than cane sugar. It also adds inulin, a pre-biotic for healthy bacteria strains in the gut, along with some zinc, iron, and short chain fatty acids that benefit the large intestine. Organic stevia is always an option, for those unable to tolerate any sugars. In that case, use 2-5 drops for the entire recipe, or to your taste. Lastly: Brown rice is a suitable option here for those with no digestive issues; cook it even longer, up to 2 hours, and increase the liquid in the recipe. Otherwise, use a good quality organic white rice.

“But it’s not Paleo! It’s not GAPS! It’s not SCD!” True, it isn’t. But if there is one thing I’ve learned in my decades working with babies and kids, it’s that there is no dogma. Every child is different, every gut is different. Individualizing care for each child, each gut, each circumstance is what works best. Don’t forget to bend the rules, to find what works for your child.

Dairy Free Creamy Coconut Rice Pudding
Print Recipe
A slow cooked soother for tender digestion. Ready to eat after 45 minutes of cooking, but cooking longer is fine also, as long as you continue to add liquid to keep the porridge from drying or burning.
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
45 minutes 45 minutes
Dairy Free Creamy Coconut Rice Pudding
Print Recipe
A slow cooked soother for tender digestion. Ready to eat after 45 minutes of cooking, but cooking longer is fine also, as long as you continue to add liquid to keep the porridge from drying or burning.
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
45 minutes 45 minutes
Ingredients
Servings: people
Instructions
  1. Place a medium sized pot on stove. If you are using fresh minced rather than powdered ginger, soften this in the pot first, with a teaspoon of ghee or coconut oil, for 5 minutes, on low-medium heat. Then add coconut milk, almond milk, cinnamon, cardamom, maple syrup, coconut sugar, and vanilla. Stir and heat together on low-medium heat until well blended. Do not boil.
  2. If you are using powdered ginger, heat the milks gently. Blend in powdered spices, maple syrup, coconut sugar, and vanilla. Stir and heat to steaming but not boiling.
  3. Add the cooked rice and mix til evenly blended. Turn up heat to medium high until just boiling, then reduce heat to low simmer. Liquid should just cover rice. Add more coconut milk if needed to cover rice. Add raisins.
  4. Whisk the egg with a small amount of almond or coconut milk. Add to the pot, mix well.
  5. Cook on low heat for 45 minutes to an hour, stirring occasionally. Add more liquid if needed, or if you would like a softer porridge: Use additional almond milk, coconut milk, plain coconut water, or water as needed. Serve warm.
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Pumpkin Pineapple Bundt Cake – Gluten Free, With Benefits

Pumpkin Pineapple Bundt Cake – Gluten Free, With Benefits

I’d like to show you a picture of this cake, but it was eaten before I could get that. I’ll have to be quicker next time. It went fast, with two teens in the house. It’s gluten free, and even with the benefit of reduced sugar, it vanished: Coconut sugar has a lower glycemic index than white sugar, but works well here with the natural sweet of the pumpkin and pineapple. Pecans and walnuts work well too, but those are allergenic in my house. Organic raw nuts in the filling are a healthful addition for minerals and clean fats. You can add a glaze or icing once this is out of the oven, but we deferred that and everyone thought it was plenty sweet.

Pumpkin Pineapple Bundt Cake - Gluten Free, With Benefits
Print Recipe
Servings Prep Time
8 small servings 15 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
8 small servings 15 minutes
Cook Time Passive Time
45 minutes 45 minutes
Pumpkin Pineapple Bundt Cake - Gluten Free, With Benefits
Print Recipe
Servings Prep Time
8 small servings 15 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
8 small servings 15 minutes
Cook Time Passive Time
45 minutes 45 minutes
Ingredients
Cake Batter
Filling
Servings: small servings
Instructions
  1. Preheat oven to 350. Lightly grease a nine inch bundt pan.
  2. Mix together all ingredients for the filling and set aside.
  3. To prepare the batter, cream butter with sugar until pale and fluffy. Add egg, beat until smooth, then add vanilla. Stir in gluten free baking mix (Bob's Red Mill or Pamela's Baking & Pancake Mix work well), then add canned pumpkin and mix til incorporated.
  4. Spoon half the batter into the greased Bundt pan. Then spread the filling mixture evenly over the batter. Then, add the remaining batter to cover the filling. Use a knife to make an up and down zig zag pattern into the cake batter. Don't smooth out the batter.
  5. Bake for 45-50 minutes. When cool enough, flip pan upside down onto a cake plate and enjoy with or without a glaze.
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