By Kathryn Anible

DELICIOUS BAKED items THAT SOOTH GLUTEN INTOLERANCE, CELIAC disorder, IBD, IBS, CROHN'S, ULCERATIVE COLITIS, DIABETES AND nutrition ALLERGIES
Whether you or a friend be afflicted by gluten intolerance, celiac illness, IBD, IBS, Crohn's sickness, ulcerative colitis or foodstuff asthma, the SCD-friendly recipes during this ebook should be absolute to fulfill any craving.
BREADSBacon Cheddar Bread
•Banana Bread
•Cinnamon Raisin Bread
COOKIES
•Peanut Butter Cookies
•Vanilla Shortbread Cookies
•Oatmeal" Raisin Cookies
BARS
•Black Bean “Brownies"
•Fruit and Nut strength Bars
•Lemon Bars
CAKES
•Strawberry Shortcake
•Frosted Carrot Cake
•Lemon Poppy Seed Muffins
SAVORIES
•Pizza Margherita
•Chicken Pot Pie
•Jalapeño Cheddar Muffins
PIES
•Rustic Berry Tart
•Lemon Meringue Pie
•Pumpkin Pie

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Additional resources for Baking for the Specific Carbohydrate Diet: 100 Grain-Free, Sugar-Free, Gluten-Free Recipes

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The date paste works well as a substitute for the brown sugar syrup typically used, and the parchment paper helps the cake release easily from the pan. Most of the flavor comes from the pineapple, so be sure to choose a sweet one. Makes: 10 to 12 servings 1/4 cup Date Paste (page 125) 1/2 fresh pineapple, peeled, cored, and cut into 1/2 inch slices 1-1/2 cups blanched almond flour 1/2 teaspoon baking soda 1/4 cup honey 1/4 cup (1/2 stick) unsalted butter, softened 1/4 cup Coconut Milk (page 124) or Nut Milk (page 122) 1 large egg, room temperature Preheat the oven to 350°F.

Enjoy hot or at room temperature. Store in airtight containers at room temperature for up to four days, or refrigerate for up to two weeks. 51 King Cake This is a celebratory cake frequently made during Mardi Gras, but you can enjoy it any day of the year. A traditional king cake is made with yeast and has more of a bread-like texture. This version has the same flavor, although it is more like a sweet, spicy pound cake than bread. Cover it with Basic Buttercream Frosting (page 117), but make it a true king cake by adding color to the frosting with purple, green, and gold vegetable dyes.

You can assemble these muffins the night before and bake them in the morning, or make them ahead of time and reheat them in the oven. Either way, they are a great grab-and-go breakfast option. You can use other hard cheeses besides cheddar, as long as they are SCD legal. This recipe calls for medium eggs, since large eggs overflow in standard muffin cups. If you have larger muffin cups, go ahead and use large eggs. Makes: 6 servings 1/2 cup blanched almond flour 1 tablespoon plus 1/4 cup shredded cheddar, divided 1 teaspoon unsalted butter 3 to 6 slices sugar-free bacon 6 medium eggs Preheat the oven to 350°F.

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