A bite into this sweet bread brings me back to my mother’s kitchen. It’s sweet, it’s tart and it’s really wonderful. The texture is very similar to the treat I remember as a kid.

Dry ingredients:

• 3 cups almond flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1-1/2 Tbs poppy seed
• 1 Tbs lemon zest (see notes)

Wet ingredients:

• 3 large eggs
• 1/3 cup fresh-squeezed lemon juice (see notes)
• 1 Tbs vanilla extract
• 1/2 cup rich yoghurt
• 1 cup honey
• 4 Tbs unsalted butter, melted

Instructions:

1. Preheat oven to 325 degrees F.
2. Combine dry ingredients in one bowl.
3. In another bowl, combine wet ingredients.
4. Combine wet and dry mixes.
5. Prepare a 5 x 9 inch loaf pan by greasing or lining with parchment paper or your favorite method.
6. Pour mix into loaf pan
7. Bake on center rack of oven for 60 -70 minutes or until done (see video).
8. Cool and store in refrigerator.

Notes:

Cooking yoghurt will kill the bacteria so don’t consider the yoghurt in this recipe as a probiotic.

It is very important to use fresh lemon. If you use an old lemon, don’t bother making this recipe as it will be flat and you will be unimpressed. An average medium sized lemon will yield the zest and juice necessary for this recipe. Just to be safe though, have two on hand when you start. The most important thing to know about zesting any citrus is to not zest too far into the fruit. You want to remove just the color from the outside of the fruit. The white flesh under the color is bitter, so don’t zest too deep. I use a box grater and that works well.

You can find almond flour in your local grocery, but in my experience it’s pretty expensive. I buy a 25 pound box from Hughson Nut and it works out to be about $5.50 per pound delivered. Use Google and check the web.

Important: Ovens vary in accuracy so for your first time baking a loaf, check it starting at 60 minutes and then every 5 or 10 minutes until it’s done. If you do this the first time, you’ll have the proper time for your oven.

Video:

How to tell when a loaf is done.

For more videos visit my YouTube channel: www.youtube.com/eatingSCD

This sauce was created especially for Beck Beck Chicken, but tastes great on other things as well. Try it on different meats and definitely try it on sauteed baby spinach.

Ingredients:
1 cup natural, unsweetened peanut butter
5 Tbsp honey (1/4 cup + 1 Tbsp)
1/4 cup peanut oil
1/4 cup fresh squeezed lemon juice (about 1 lemon)
1/8 tsp homemade garlic powder or 1 clove fresh, minced (see this video for easy peeling)
1/4 tsp ginger powder
1/8 tsp cayenne pepper
salt (if your peanut butter doesn’t already have salt)

Directions:
1. Combine all ingredients except for salt.
2. Taste and add salt if necessary.

This gem was brought to me by my lovely wife. It’s fresh. It’s zingy. It sings a little song in your mouth. It’s a great cool meal for those hot summer days.

Ingredients:
2-3 lbs chicken breast, with bone and skin (important note)
1 tsp salt
2 cloves garlic, crushed (see this video for easy peeling)
1/2 tsp freshly ground black pepper
3 carrots, shredded (or shaved if your feeling fancy)
2 medium cucumbers, peeled and seeded
1 small bunch fresh cilantro leaves

Directions:
1. Rinse chicken and place, bones up, in large pot with garlic, salt and pepper. Add water until it’s one or two inches above chicken.
2. Cover pot and bring to a medium simmer for about 60 minutes or until meat easily falls from bone.
3. Remove chicken from pot and allow to cool 20 minutes.
4. Using two forks, remove the meat from the bones and skin and shred it.
5. Assemble your plate thusly: shredded chicken topped with peanut sauce, then cucumber and carrot. Lastly a generous capping of fresh cilantro leaves. Click on the image above for an example.

Peanut Sauce Ingredients:
1 cup natural, unsweetened peanut butter
5 Tbsp honey (1/4 cup + 1 Tbsp)
1/4 cup peanut oil
1/4 cup fresh squeezed lemon juice (about 1 lemon)
1/8 tsp garlic powder (important note)
1/4 tsp ginger powder
1/8 tsp cayenne pepper
salt (if your peanut butter doesn’t already have salt)

Directions for Peanut Sauce:
1. Combine all ingredients except for salt.
2. Taste and add salt if necessary.

Notes:
The peanut sauce is great on other things too. Try it on different meats and definitely try it on sauteed baby spinach.

Video:
How to remove the seeds from a cucumber.

For more of my videos, including higher quality versions, visit my YouTube channel: www.youtube.com/eatingSCD

The mint takes this summertime cooler to an even cooler place.

Ingredients:
1/2 cup lemon juice (about 2 small lemons)
1/2 cup honey
3 cups water
sprig of mint

Directions:
1. Put all ingredients in a sealable, shakeable container.
2. Shake till well mixed then refrigerate.
3. Serve over ice.

Enjoy!

Try experimenting with lime juice or a mixture of lemon and lime or even grapefruit.

If you’re short of fridge space, you can make this as a concentrate by eliminating the water. Just mix 1 part concentrate with 3 parts water to serve.

You could also mix the concentrate with sparkling water for an extra refreshing kick.