Apple pie cups with an almond flour crust

 

Today’s post was inspired by a variation of this I saw on that fun app Pinterest. I had seen someone create apple pie cups but using sugar and grain filled pie crust. So I took the idea and i decided to make this SCD friendly! There are a few key things you will need to remember with this recipe. The first is your apple choice. Granny smith are a more tart apple and work really well for apple pies. I highly recommend these. When making your cups use a small spoon or melon baller and slowly scoop out the inside of the apple. Make sure you leave a good 1/4 – 1/2 inch of apple so you don’t go as far down to hit the skin.

The second consideration is the pie crust topping! I made a grain-free almond flour based dough. These dough can be tricky to deal with and handle so i recommend freezing your rolled dough for about an hour before attempting any creations. When ready to handle, limit the time you spend touching the dough to avoid warming it up. The easiest topping is to use a cup and cut out a circle and carefully flip that on top of the apple. If you have some patience try cutting out ribbons and making a fun topping! Either way these cups will turn out great! Serve warm with a side of some of the ice creams we have previously recommended!

A great variation on a classic and one i will definitely be making again!

Enjoy!

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PDF ——————–>Grain Free Apple Pie Cups <—————————PDF

 

 

 

Raw vegan cheesecake with fruit puree topping

Lately I have been investigating “raw’ cooking. For those who don’t know raw cooking is essentially a way of preparing food without cooking or processing (aka no heat!). For those of you in bigger cities you may have noticed a few restaurants popping up lately catering to this such as “Rawlicious” here in Toronto. For my first attempt i decided I would go with a classic cheesecake! (For those of you who are strictly vegan substitute out the honey for your choice of sweetener)

How can someone make a vegan cheesecake?! The answer is cashews! These and of course several other nuts are used to create a wonderful chewy crust and and unique cheese layer. The addition of citrus juices and extracts help flavour the cashew cheese portion.

While some are happy with this alone as their dessert, i decided to go one step further and create a fruit puree topping with some honey to offset so many different nut flavours! Just remember in order to set these kinds of desserts you need to use the freezer to set (but not freeze!)

So go out and try something new!

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PDF —————–>Vegan Cheesecake with fruit puree topping <———————PDF

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Traditional Holiday Mulled Wine (SCD)

 

With the cold weather upon us here in Toronto, I thought it would be the perfect time to introduce a holiday/winter classic, mulled wine. This recipe comes from my own adaptation from one of Jamie Oliver’s recipe. Traditional recipes include far more sugar than anyone following an SCD or sugar-free diet can process. To maintain the sweetness I have substituted unpasteurized honey for the sugar. The key part to this recipe is to properly make the syrup base which will flavour the entire batch. I recommend 2-3 bottles of Cabernet Sauvignon for this but feel free to substitute any wine you find easiest on your body.  I have already made this twice this holiday and plan to make it a few more times before Canada melts in march.

Enjoy!

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PDF — —————–>GastoChef’s Holiday Mulled Wine<———————-PDF

SCD High Protein Cookies!

 

For those following the SCD diet you may have realized that there is little on protein supplements you can use. As someone who is likes to go to the gym a few times a week I have been on the hunt for a good protein supplement. Not finding any I decided to create my own. The following recipe is for a basic cookie recipe that has about 10 grams of protein per cookie. Two of these are all that you need following a workout for maximum muscle repair.

Read the details here (SCD Protein Details)

 

 

PDF—————->SCD High Protein Cookies<—————–PDF