Scottish Shortbread - SCD cookbook

I don't know what makes it Scottish.

~ 2 cups almond flour
~ 6 Tbs butter, melted
~ 2 1/2 Tbs honey

preheat oven to 350, grab a 9 or 12 inch circular pan.

Mix ingredients in a bowl, it will be a geasy looking, crumbly lump. Press dough into the pan. Bake for 15 to 20 miutes. Let it cool in the pan, and then cut into wedges. It should be crumbly!

Pinapple Upside-Down Cake

Mom used to make the original a lot. I have wonderful memories of the smell of hot pineapple steeped in butter and sugar and flour and...wow my mouth is watering.

Well, good news! This recipe is almost as good. : )

Its almond flour, honey, eggs, a little butter and some other stuff too...and it makes either a great dessert, or a kind breakfasty bread. Again, this comes from the SCD cookbook!

~ 2 cups almond flour, or more as needed (I've never needed more)
~ 3 eggs
~ 4 Tbs butter, melted
~ 1/2 cup honey
~ 3/4 tsp vanilla extract
~ 1/4 tsp cinnamon powder

~ 1/2 lb fresh pineapple, thinly sliced

Preheat oven to 350, grease an 8 or 9 inch circular baking dish.
Put all the first section of ingredients in a food processor and blend!
Layer the pineapple slices on the bottom of the baking dish, then pour the batter on top and spead evenly.
Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Then flip the dish over to let out the cake and enjoy!

Confessions of a not-so-secret dessert lover

Dear Blogees,

I’m so sorry that I have been MIA. Apparently the teething, crawling, consolidating naps stage takes some extra mommying. On the other hand, we have the cutest little fussy, drooling, inchworm working her way around the living room all day.

I’m not gonna lie peeps, we haven’t been that good lately. I told Matt about a week ago, after we had gone to a Farmers Market where some inconsiderate bakery had to parade its decadent little personal pies for all to see, that I was feeling tempted. Later I told him to be prepared, that I felt a falling off the wagon coming on strong. In fact, I was feeling like jumping off the wagon!

So, after a Costco pizza…and the inevitable stomach and headache that come with it…we are back on track! Costco pizza is so dang good.

NEWS: a new health food store opened up in our area! We were very excited about this. It’s still expensive, (though that comes with the territory) but it’s bigger, and has a better selection than the other health food places around here. And they have quite an extensive gluten free section full of goodies that we are going to have to try.

For instance, I have been working with RICE pasta…I didn’t even know you could try CORN pasta and QUINOA pasta! I’m all over it. And as soon as we have the $$ to try it, you will all be the first to know what it’s like.

Another fantastic find – Coconut Milk Ice Cream bars dipped in a dark chocolate glaze, all sweetened with agave! They are made by SoDelicious, a brand that usually does soy…but they decided to branch out I guess. Notice: coconut milk is by no means fat free, even if it is a healthier fat, its still loaded. So, enjoy them for what they are: dairy free, agave sweetened loveliness.

I find myself lately with the biggest sweet tooth. I am supposing that this is because we have been very light with sugar lately, and I’m sure you have read stuff about how all Americans are addicted to sugar and salt….yada yada yada. Well, aside from the fact that it makes sense in theory, I am now experiencing it in reality.

And SO today’s added recipes will all be for that wonderful, necessary meal that we all love so much and that is so important to happiness: dessert.