For those navigating dietary restrictions like the Specific Carbohydrate Diet (SCD), finding satisfying desserts can be a challenge. But fear not, a world of delicious, SCD-friendly treats awaits! This article explores a variety of recipes, from frozen delights to baked goods, all adhering to SCD guidelines while tantalizing your taste buds.
A Birthday Tradition Reinvented: SCD-Friendly Frozen Dessert
Imagine a dessert so beloved it replaces birthday cake for years. This family-cherished recipe, passed down through generations, gets an SCD makeover. The original, marked with vanilla stains and chocolate fingerprints, speaks of countless joyful moments. Now, even with dietary restrictions like ulcerative colitis, the tradition continues with a guilt-free version.
This recipe elevates the classic chocolate peanut butter ice cream experience. It satisfies summertime cravings for frozen sweets while being refined sugar-free, gluten-free, and grain-free. For those interested in the Specific Carbohydrate Diet (SCD) as an effective treatment for people with UC, check out this 2015 study.
Ingredients:
- Peanut butter
- Honey
- Butter
- Almond flour
- Coconut flour
- Coconut cream (from refrigerated canned coconut milk)
- Greek yogurt
- Vanilla
- Eggs
- Dark chocolate (100% cacao)
- Coconut oil
Instructions:
- Combine peanut butter, honey, butter, almond flour, and coconut flour in a bowl. Beat with an electric mixer until a crumble-y mixture forms.
- Press 1/2 of the mixture into a 9x9″ pan and bake. Set aside the other half.
- While the “crust” is in the oven, make the coconut whipped cream by beating solid coconut cream (the cream at the top of a can of coconut milk) with an electric mixer for about 5 minutes.
- To make the filling, beat together Greek yogurt, honey, vanilla, peanut butter, and eggs. Stir in the coconut whipped cream. Pour over the baked crust from Step 2.
- Sprinkle the leftover peanut butter clusters from Step 1 over the filling mixture (these are the “peanut butter islands”!).
- Microwave the dark chocolate and coconut oil on high for 30 second intervals until melted.
- To get the solid coconut cream from canned coconut milk, refrigerate the can overnight. This will separate the cream from the milk.
SCD Blondies: A Simple and Delicious Treat
For those seeking a simple and delicious SCD-compliant dessert, look no further than SCD blondies. Made with almond butter and sweetened with honey, they are also paleo, gluten-free, and dairy-free.
Ingredients:
- Almond flour
- Almond butter
- Coconut oil
- Honey
- Vanilla extract
- One egg
- Cinnamon
- Baking soda
- Sea salt
These blondies taste delicious as is, or you can add chocolate chips if you tolerate chocolate well.
Read also: Healthy Mediterranean Snacks
Lemon Squares: A Tangy and Refreshing Dessert
These SCD-friendly lemon squares offer a delightful combination of tangy and sweet flavors.
Instructions:
- Read through all of the ingredients + instructions first, it will make the process easier and more fun.
- Add water, honey and vanilla extract.
- Work liquid into flour with your hands slowly until dough forms. It will feel dry at first, keep working it until the dough forms, it will be a bit sticky to the touch.
- Press the ball of dough with the palm of your hand into the middle of your parchment paper lined 8 x 8 baking dish.
- Spread the dough out evenly to the edges.
- Place the baking dish into your preheated oven and bake for about 22 minutes. It will be golden around the edges and still feel a bit soft. It will firm up during the cooling process.
- While your crust is cooling, go ahead and make your filling.
- Then while whisking, slowly add in your water, followed by honey, lemon juice + egg yolks.
- Whisk in lemon zest at this point if desired.
- Blend until evenly combined.
- Pour liquid mixture into a medium sized pot and cook on medium heat, stirring continuously until it reaches a boil.
- Let it boil for just about 5-10 seconds then remove from heat.
- Now add your tablespoon of butter, whisking until it’s melted and combined evenly. Filling will not thicken until refrigerated.
- After your liquid filling has cooled, pour it through a strainer onto your cooled crust in the 8 x 8 baking dish.
- Then carefully place your dish into the freezer for 3 hours to firm. (Cover very loosely with aluminum foil, creating a dome so it does not touch the filling and do leave air vents).
- When the lemon filling is fully set, remove it from the freezer and place on your countertop.
- Pull the tips of the parchment paper to lift the dessert out of the dish and place it onto a cutting board.
- Cut into squares and serve immediately.
- Place any unused portion into the fridge to be stored, otherwise the lemon curd filling will start to soften. We store ours in an airtight container.
- If you are making coconut whipped topping, put it together right before serving the lemon squares.
- Open the two cans of coconut milk and remove just the cream on top, being careful not to transfer liquid a long with it.
- Place the cream in your chilled mixing bowl.
- Sprinkle 1/4 tsp of gelatin overtop and add a very small drizzle of honey and 1/8th tsp of vanilla extract.
- Blend for just 10-15 seconds, over blending tends to loosen the cream.
- Serve with raspberries, mint leaf, lemon or lime wedge-anything goes!
Paleo Carrot Cake: A Moist and Flavorful Delight
This Paleo Carrot Cake is super moist and packed with grated carrot, walnuts, raisins and coconut. The 2 layers of cake are coated in a creamy cashew based icing and garnished with chopped walnuts.
Instructions:
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
- Line an 8 inch x 8 inch baking dish with parchment paper
- In a mixing bowl whisk together the eggs, honey, vanilla, orange juice and coconut oil
- Add in the flours, baking soda, salt and spices and mix well
- Stir in the carrot, walnuts and sultanas (or raisins)
- Pour into the lined baking dish and bake for 50 minutes until a toothpick placed in the center comes out clean
- Let cool and then cut the cake in half. Frost the middle, top and sides of the cake.
- Blend the cashews, vanilla extract, honey and lemon juice in a food processor until completely smooth.
- Add in the coconut oil and coconut cream and blend until smooth.
- If the icing is too liquid, store it in the fridge for a few minutes to firm up.
SCD Legal Peanut Butter Cookie Cake: A Giant Celebration
For birthdays or any special occasion, this SCD Legal Peanut Butter Cookie Cake is a perfect way to celebrate. The secret ingredient, grass-fed gelatin, transforms a delicate cookie into a chewy, sliceable dessert.
Ingredients:
- Vital Proteins Beef Gelatin (grass-fed and pasture-raised)
- Peanut butter
- Honey
- Other SCD-legal ingredients
This base recipe can be customized with nuts or chocolate (using Hu Baking Chips, made of cocoa powder, dates, cacao butter, and vanilla, or Spring & Mullberry chocolate bars).
Other SCD Dessert Ideas
Explore a variety of other SCD-friendly dessert options:
Read also: Delicious Caveman Recipes
- SCD recipe for honey-sweetened marshmallows and marshmallow cream
- SCD recipe for Candy Bar Frozen Bananas
- SCD Zucchini-Cocoa-Butter Donuts
- SCD recipe for Lemon Blueberry Donuts
- SCD recipe for Honey Vanilla Cheesecake
- SCD recipe for Layered Banana Peanut Butter Pops
- Fruity gelatin dessert
- SCD recipes almond flour Fluffy Date Cupcakes
Read also: The Hoxsey Diet