Apple Pudding Cake

One of my neighbors has an apple tree and she has been sharing her apples, A friend created this "cake" with regular ingredients and then I converted it to scd ingrediants my measurement are not exact (sorry) but with this cake it really doesn't matter Apple filling:

10-12 apples 1-2 tsp cinnamon, nutmeg, ginger, water to cover apples 1/4 cup honey 1/4 cup butter Cake batter;

1-1/4 cup almond flour 1/2 tsp cinnamon, nutmeg 1 tsp baking soda 3 tbl soften butter 2-3 tbl honey Preheat oven to 350 F (180 C) Peal and slice apples, place in sauce pan, add water till it cover apples a quater of the way. Cook over medium high heat untill apples are very soft and mushy. With a laddle or a large spoon drain excess liquid into a bowl and set aside to use in cake batter. Add cinnamon, nutmeg, ginger, honey and butter; stir and simmer while preparing cake mixture In a bowl take a cup of the nut flour, cinnamon, nutmeg, baking soda; blend with your hands until all lumps are gone add butter, honey and the reserved juice from the apples stir. Batter should be smooth and pourable if it seems to thin add the extra qaurter cup of almond flour. Pour the apple mixture in a greased baking dish, stir in cake mixture into the apples, Bake at 350 F (180 C) for 45min. to an hour. A knife or toothpick should come out cean yet this is not a firm cake. Cake will be soft and juicy. It is very yummy. To make applesauce cake, I modified the banana cake recipe on page 103 by replacing the bananas with 1 cup of homemade applesauce, and adding one tsp of cinnamon and 1/4 cup of raisins.

cheers, Alison

Linda's Apple Sauce Cake

1/2 cup soft butter 2/3 cup honey 1 egg 1 cup almonds or hazel nuts, chopped 1 cup raisins, chopped 1/2 cup chopped dates (if desired) 1 1/2 cup homemade apple sauce 1 teaspoon cinnamon 1 teaspoon SCD-legal vanilla 2 cups almond flour 2 full teaspoons baking soda (natron) 1) In food processor, coarsely chop almonds/nuts, raisins and dates (if desired). Place in separate bowl. 2) Now cream butter and honey in food processor, add egg and vanilla. 3) Mix all other ingredients together and add to the butter mix. 4) Turn into a well buttered cake pan (sprinkled with almond flour). 5) Bake in slow oven at app. 315 F (170 C) for 1 hour until center comes out clean with fork.

Pear Torte
Crust:

1&1/2 inch slice of cheese bread finely minced zest of 1/2 a lemon 1/4 tsp freshly gound cloves mix and press into a buttered two piece quiche pan (ten inch) Fill:

1/2 cup honey 1/2 cup softened butter 3 tbs. bourbon or light rum dash of pure almond flavoring 1 cup almond flour 6 to 8 very ripe pears 1 egg

Mix first 4 ingredients thoroughly and spread over crust. Peel pears, cut in half lengthwise, core and place cut side down on fill. I start at the edges with the large end out and work it into the center in concentric circles. You can chop any remaining pieces and fill in blank spots if you like. Put on a cookie sheet and bake at 350 F (180 C) for approx. 40 to 45 mins.or untill the fill has risen up around the pears and has turned dark golden and is firm in the center. Let cool and ease out of pan. Sometimes I can't get it off the bottom piece. C'est la vie. A dollop of yogurt and a drizzle honey could be used to top it off. Applesauce Cake 2 1/4 cup blanched almond flour 1/2 tsp baking soda 1/2 tsp sea salt 2 tsp cinnamon 2 large eggs 1/4 cup applesauce 1/2 cup honey 1 Tbsp vanilla Preheat oven to 350 degrees. Combine the dry ingredients in a large mixing bowl. Beat the eggs and add the rest of the ingredients. Mix well, but do not overwork. Grease a 9 cake pan and dust with almond flour. Bake for 30-35 minutes or until a toothpick inserted into the cake comes out clean. Let the cake cool for 10 minutes and remove to a cake rack to completely cool. Whipped Honey Icing 1/2 cup honey 2 egg whites In a saucepan, bring the honey to a boil stirring constantly. It is ready when the honey forms a ball in cold water. It takes about 4-5 minutes. While the honey is being heated. Put your egg whites in a bowl and begin beating them. Slowly add the honey while beating with an electric beater. The egg whites turn a creamy brown color. Beat until stiff peaks form. Ice a cooled cake. You can make a nice design with the whipped icing. The cake is yummy and pretty. Everyone said they would be more than happy to have this cake on their birthday. We cannot have ice cream, but we can have frozen yogurt. Birthdays are not going to be so gloomy around here without sugar or starch. Knowing that makes the kids more comfortable with our diet.

Mum's Plain Pecan Apple Bread

1 egg, beaten 2 cups almond flour 1/2 cup pecan flour

1 or 2 ripe apples, cooked and pureed 1 tsp baking soda 1/4 tsp salt filtered water, enough to give the mixture a muffin batter consistency. Beat all ingredients together. Pour into a long and narrow loaf tin, lined with paper and well-greased with butter or olive oil. Bake at 180 degrees Celsius for 15 minutes then 160 degrees C for half an hour or until middle of loaf springs back when lightly pushed. A couple of slices of this make a good breakfast, topped with thick (partly drained) homemade yoghurt and a drizzle of concentrated pear juice.

MACARONI AND CHEESE Ingredients 1 spaghetti squash 1/4 cup legal yogurt 1 cup cheddar, shreaded 1/2-1 teaspoon salt Instructions 1. Cook spaghetti squash in about 1/2 inch of water until tender. 2. Carefully scrape the hot "macaroni" in to large bowl. 3. Add yogurt and about 1/2 the cheese and Stir. 4. If your macaroni has cooled down too much to melt the cheese. Put in in the microwave to reheat just enough to melt the cheese. 5. Continue adding and melting the cheese. 6. Add salt to taste. Cocoa Butter Cupcakes 4 Tbls cocoa butter 6 large eggs 2 Tbls cashew butter 3/4 cup honey 4 tspn Vanilla Extract 1 1/2 tsp baking soda 4 tsp lemon juice 2 1/2 cups nut flour (I like a combination of two flours) Preheat the oven to 340F fill a muffin tray with 12 muffin liners. Melt the cocoa butter in a dessert bowl over a small pan of simmering water. As soon as it is melted, take it off the heat and set aside.

Break the eggs into a mixing bowl with your chosen nut butter, honey, vanilla extract and baking soda. Beat with an electric mixer until light and frothy. Pour the melted cocoa butter in a thin stream into the eggs with the beaters still going, until it is all incorporated. Beat for an extra minute to get as much air as possible into the mixture. Sprinkle in the lemon juice and beat again to distribute. Add the almond flour to the bowl and fold in thoroughly with a metal spoon. Pour into lined muffin pan. Bake for 17-20 minutes until golden brown and firm to the touch.