SCD Recipes from Olivia

Recipe #1: Squash Fries
• Butternut squash
• Olive oil
• Herb spices

1. Cut up or buy pre-cut butternut squash.
2. Add olive oil then any herb spices you would like (tip: ginger is delicious with butternut
3. Place in the air fryer at 400oF for 20 minutes or until cooked through and browned
Place in the oven at 375oF for 15-20 minutes or until cooked through and browned.
They should be soft all the way through.

Recipe #2: Chicken Fingers
• Chicken tenders
• Almond flour
• Egg (or water)
• Herb spices
• Salt and pepper
• Olive oil for cooking

1. Prepare the almond flour coating by mixing with any herbs you would like and salt and
2. Beat an egg in a bowl (or fill a bowl with water).
3. Turn a pan onto medium heat and coat the bottom of the pan with olive oil.
4. Dip the chicken tenders in egg (or water) then coat in the almond flour/herb mixture.
a. Tip: the almond flour does not completely stick, but it should coat 90% of the
chicken tender.
5. Place in the pan and flip until they are browned and cooked through.
a. Warning: almond flour burns really easily, so keep flipping.

Recipe #3: Almond Flour Crackers
• 1 cup almond flour
• 1 egg
• Approximately 1 tbs of herbs (rosemary and thyme work really well)
• 1 tablespoon olive oil
• 1 tsp salt
• Parchment paper

1. Preheat the oven to 350oF.
2. In a bowl, mix the almond flour, herbs, and salt together.
3. Add and mix in the egg and olive oil.
4. Mix until thick, sticky, and almost a dough-like consistency (without the stretchiness of
“gluten-full” dough).
5. Cut two pieces of parchment paper to the size of a cookie sheet. Lay one piece down flat
on the counter. Place the cracker dough on the paper, then place the other piece of
parchment paper on top of the dough. Flatten the dough a bit with your hands and then
use a rolling pin to thin out the dough.
a. I like them quite thin, so I roll it out to the size of the cookie sheet. You can
modify the thickness however you like.
6. Carefully remove the top layer of parchment paper - if the cracker dough starts to pull
up, place it back down, rub your hand over it for a few seconds, and then try to remove it
again. Now you have the cracker dough flattened out on top of a piece of parchment
7. Place the cracker dough with the parchment paper underneath on a cookie sheet. Use a
butter knife to cut out cracker shapes. You are making perforations to break them once
they are cooked.
8. Place in the oven for approximately 10-12 minutes.
a. Warning: almond flour burns easily, so keep an eye on them. This time may be
9. Remove from the oven and wait about 10 minutes to break them along the perforations.
10. Enjoy the crackers with cheese, guacamole, in soup, or on their own!

Recipe #4: Almond Butter Blondies
• 1 cup almond butter (all natural)
• ½ cup honey (or maple syrup or a combo of both)
• 1 egg
• 1 tsp vanilla
• ½ tsp baking soda
• Optional: chocolate chips

1. Preheat oven to 350oF.
2. Mix together the almond butter, honey/maple syrup, egg, vanilla, and baking soda until a
smooth mixture.
a. Optional: fold in some chocolate chips, if you need something sweet
3. Spray a brownie pan with olive oil and pour in the batter.
4. Place in the oven for 18-20 minutes or until baked through. It will start to pull away from
the edges.
5. Let the blondies cool before cutting. If hot, they won’t form nice squares. It is normal for
them to shrink after removing from the oven.

Recipe #5: Almond Flour Pancakes (AKA: The Pancakes of Patience)
• 1 ¼ cup almond flour
• 1 teaspoon baking soda
• ¼ cup almond milk (or any milk that works for you)
• 3 eggs
• 2 tablespoons of honey (or maple syrup)
• Fruit of your choice
• Optional: chocolate chips
• Non-stick pan or griddle that doesn’t require oil or butter (you can use some oil or butter
to cook them, but they become too browned and don’t cook as well)

1. Preheat griddle to 325 F or pan to medium-low heat (lower is better).
2. Mix the almond flour and baking soda.
3. Add the eggs, almond milk, and honey. Mix until combined.
4. Fold in the fruit.
5. Scoop about an ⅛ cup of batter onto your griddle or pan for each pancake. This is
where you need patience. They need time to cook on lower heat, but they brown
nicely and don’t burn. Leave on the griddle or pan for 5 minutes, then check the
bottom to see if it is lightly brown and if it feels like it can flip without breaking. Flip when
6. Let sit for 4 minutes on the other side. Keep flipping until they are cooked through and
browned to your liking.
7. Serve with butter, honey (or maple syrup) and more fruit.
8. Refrigerate for a week or freeze for longer. When rewarming the pancakes, use the
microwave or the griddle/pan. They will fall apart in a toaster. If frozen, let the pancakes
thaw before rewarming.

Recipe #6: Rice Cakes with Cheese (modified SCD)
• Plain rice cake (salted ones taste better)
• Hard cheese of your choice

1. Cut up the cheese and place on a rice cake.
2. Microwave for 10 seconds until the cheese is melted and enjoy.

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