February 11, 2018 MariaCantillonMurphy 22Comment

  Ok, so maybe I should call this “The best SCD pizza crust (in my opinion)”. It’s true that we all have different tastes. Why do I call this the best SCD pizza crust? For a few reasons. It tastes the best out of all the recipes I have tried. A few minutes after coming out of the oven, you can pick a slice of this up like regular pizza! This is huge for me. Sure, you can make pizza bases with cauliflower and courgette. None of them even come close to a regular pizza as you can’t pick them…

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The best SCD pizza crust
A delicious and easy pizza base for your favourite toppings. Gluten and grain-free. Specific Carbohydrate Diet-friendly.
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
For the pizza base:
  • 2 Free range eggs
  • 1/4 cup (30g) Coconut flour
  • 1 cup (100g) Cheddar cheese, grated
  • Pinch of sea salt
For the toppings: (optional)
  • 4 teaspoons Pesto sauce*
  • 3 slices Parma ham slices, torn into pieces
  • 4 teaspoons Pomegranate seeds
  • To serve Extra cheddar cheese
  • Handful Fresh rocket
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
For the pizza base:
  • 2 Free range eggs
  • 1/4 cup (30g) Coconut flour
  • 1 cup (100g) Cheddar cheese, grated
  • Pinch of sea salt
For the toppings: (optional)
  • 4 teaspoons Pesto sauce*
  • 3 slices Parma ham slices, torn into pieces
  • 4 teaspoons Pomegranate seeds
  • To serve Extra cheddar cheese
  • Handful Fresh rocket
Instructions
  1. Preheat the oven to 160°C Fan, 180°C, 350°F or gas mark 4.
  2. In a bowl beat the eggs. Next, mix in the salt and coconut flour and stir well to combine. Add the cheese and mix with the "dough". I do this with my hands.
  3. Keep mixing the cheese and dough until well combined and a ball has formed. Lay the ball out on a sheet of parchment paper. Lay another sheet of parchment over the dough ball.
  4. Press the dough ball with the palms of your hands to flatten. Don't use a rolling pin as that will roll it too thin. You want it to be a circle the size of a small dinner plate, about a 1/4 inch thick, roughly.
  5. Bake the crust in the oven for 15 minutes.
  6. Remove, top with pesto sauce first. Using a spoon, spread the pesto evenly on the crust. Then top with the remaining ingredients except for the rocket.
  7. Bake for another 12-15 minutes until the extra cheese has melted. Keep an eye on the crust for the last few minutes that it doesn't burn. Top with the fresh rocket and serve!
Recipe Notes

* You can substitute an SCD-legal tomato sauce if you are not nightshade-free.

*The ingredients in the Parma Ham should be only: pork leg and salt.

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November 9, 2017 MariaCantillonMurphy 2Comment

I still remember the first time I tasted pasta cacio e pepe. That summer, I stayed with a family in Rome and had a truly Italian experience. I ate like a Roman and visited all the wonderful sights that the eternal city had to offer. One day in particular, I met an Italian friend for lunch and I asked her to order me something typical of the region, to eat. When the plate arrived with pasta cacio e pepe, I thought it looked nice but maybe a little plain. Boy, was I wrong! It packed a punch of flavour and…

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Butternut Squash Cacio e Pepe
A delicious and healthy take on this Italian classic. Gluten and grain-free. SCD-friendly.
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 1 Butternut squash, spiralized
  • 2 tablespoons Butter
  • 1/2 teaspoon Black pepper (freshly ground)
  • 1/4 cup (25g) Pecorino Romano cheese
  • 1/4 cup (25g) Grana Padano cheese*
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 1 Butternut squash, spiralized
  • 2 tablespoons Butter
  • 1/2 teaspoon Black pepper (freshly ground)
  • 1/4 cup (25g) Pecorino Romano cheese
  • 1/4 cup (25g) Grana Padano cheese*
Instructions
  1. Heat one tablespoon of butter in an iron skillet until melted. Add the black pepper.
  2. Next, add the butternut squash noodles and fry on a medium heat for 5-10 minutes, stirring often so that they don't burn.
  3. Remove from the heat and add the remaining butter and the cheeses. Stir well and serve immediately.
Recipe Notes

*You can substitute both cheeses for Parmesan if you wish.

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September 11, 2017 MariaCantillonMurphy

GLUTEN-FREE, GRAIN-FREE, REFINED SUGAR-FREE, SPECIFIC CARBOHYDRATE DIET (SCD) This french onion tart is seriously delicious. I call it a tart because it’s not as “eggy” as a quiche and the base is thicker. I’ve tried to keep it as close to a traditional french tart as possible and I hope I have done it justice. Traditionally, gruyère cheese would be used which I couldn’t find so I used a really good vintage cheddar instead. This is a typical dish that I would batch cook at the weekends and freeze for work lunches. It freezes really well and defrosts overnight in…

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French Onion Tart
A delicious healthy take on this classic french dish which is free from: gluten and grains and suitable for the Specific Carbohydrate Diet (SCD).
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings
Ingredients
For the crust:
  • 4 cups (600g) Blanched Almond Flour
  • 4 tablespoons Butter, melted
  • 1/2 teaspoon Sea salt
  • 2 Free range eggs, beaten
For the onion layer:
  • 4 Red onions, large
  • 4 White onions, large
  • 3 tablespoons Butter
  • 2 tablespoons Extra virgin olive oil
Tart filling:
  • 8 Free range eggs, beaten
  • 1/2 cup (120g) SCD Yoghurt or natural yoghurt if you are not following SCD
  • 4 cups (400g) Grated mature/vintage cheddar
  • 1 tablespoon Fresh thyme, to garnish (optional)
  • Extra virgin olive oil (for greasing)
  • To taste Sea salt
  • To taste Black pepper
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings
Ingredients
For the crust:
  • 4 cups (600g) Blanched Almond Flour
  • 4 tablespoons Butter, melted
  • 1/2 teaspoon Sea salt
  • 2 Free range eggs, beaten
For the onion layer:
  • 4 Red onions, large
  • 4 White onions, large
  • 3 tablespoons Butter
  • 2 tablespoons Extra virgin olive oil
Tart filling:
  • 8 Free range eggs, beaten
  • 1/2 cup (120g) SCD Yoghurt or natural yoghurt if you are not following SCD
  • 4 cups (400g) Grated mature/vintage cheddar
  • 1 tablespoon Fresh thyme, to garnish (optional)
  • Extra virgin olive oil (for greasing)
  • To taste Sea salt
  • To taste Black pepper
Instructions
  1. Chop the onions, first in halves then into slices as shown. Place a saucepan or iron skillet on a medium heat and add the butter and olive oil. Once the butter has melted, add the onions.
  2. Sauté for ten minutes on a medium heat until the onions soften then reduce to a low heat and continue to cook for a further 20 minutes. Stir frequently so they don't stick to the bottom of the pan. Season lightly with sea salt and black pepper.
  3. Meanwhile, preheat the oven to : 160°C Fan, 180°C electric, 350°F or gas mark 4 and make the pastry.
  4. In a blender, combine all the crust ingredients. Grease a large rectangular baking dish well with olive oil, then line it with parchment paper and press it down.
  5. Press the crust into the baking dish with a fork and spoon until even and smooth. Bake for 20 minutes.
  6. Meanwhile, prepare the tart filling by mixing the eggs and yoghurt well in a bowl. Season lightly with sea salt and black pepper.
  7. Remove the pastry from the oven once cooked and sprinkle roughly one quarter of the cheese on the crust. Next, add most of the onions in a layer over the cheese keeping about four tablespoons aside for the top of the tart.
  8. Next, pour the egg and yoghurt mixture on top followed by the rest of the cheese.
  9. Finish the tart by spreading out the onions you kept aside. Sprinkle the thyme on top of the onions. Bake for 45 minutes.
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June 13, 2017 MariaCantillonMurphy

GLUTEN-FREE, GRAIN-FREE, REFINED SUGAR-FREE, SPECIFIC CARBOHYDRATE DIET (SCD) I love chicken drumsticks. We eat a lot of chicken in our house and drumsticks are so tastier and cheaper than chicken breasts. My local supermarket often does really good offers on free-range drumsticks so we stock up and freeze them when we can. The idea for these yoghurt marinated chicken drumsticks was inspired by my Indian butter chicken recipe. I couldn’t believe how delicious and tender the chicken was after marinating it the yoghurt so I began having some fun with different recipe ideas. These were a big hit! I think it’s…

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Yoghurt Marinated Chicken Drumsticks
Delicious yoghurt-marinated chicken drumsticks with tasty spices. Baked not fried, this is a healthy dish that makes a great mid-week meal or appetizer for a crowd. Gluten-free, grain-free, refined sugar-free, SCD & Paleo.
Servings
Ingredients
  • 15 Free range chicken drumsticks
  • 1/2 cup (122g) SCD Yoghurt or natural yoghurt if you are not following SCD
  • Juice of 2 limes
  • 1 1/2 inch Fresh ginger, grated
  • 6 Garlic cloves, minced
  • 2 tablespoons Raw honey
  • 1 tablespoon Ground coriander
  • 1 tablespoon Ground tumeric
  • 1/2 teaspoon Sea salt
  • 1/4 teaspoon Black pepper
Servings
Ingredients
  • 15 Free range chicken drumsticks
  • 1/2 cup (122g) SCD Yoghurt or natural yoghurt if you are not following SCD
  • Juice of 2 limes
  • 1 1/2 inch Fresh ginger, grated
  • 6 Garlic cloves, minced
  • 2 tablespoons Raw honey
  • 1 tablespoon Ground coriander
  • 1 tablespoon Ground tumeric
  • 1/2 teaspoon Sea salt
  • 1/4 teaspoon Black pepper
Instructions
  1. Mix all the ingredients (except the drumsticks) together in a bowl and stir well. Pour them into a large sandwich bag. Add the chicken drumsticks to the bag and refrigerate for at least four hours or overnight.
  2. When you are ready to cook preheat the oven to 200°C Fan, 220°C electric, gas mark 7 or 420°F. Pour the contents of the bag into a colander in the sink to let the excess yoghurt drain off. Place the drumsticks on baking trays lined with parchment paper.
  3. Bake for approximately 35-40 minutes until the chicken is cooked through and the skin nice and crispy. I recommended checking the meat with a meat thermometer to ensure it is cooked fully.
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April 12, 2017 MariaCantillonMurphy

GLUTEN-FREE, GRAIN-FREE, REFINED SUGAR-FREE, SPECIFIC CARBOHYDRATE DIET (SCD) I miss pizza. There, I’ve said it. Ok, I really, really miss pizza. For as long as I can remember Friday night was pizza night. I first starting buying pizza dough from the local farmer’s market but then I discovered I could make my own very easily. I started experimenting with different recipes until I found one that I was happy with. If I really thought about the fact that I will never have a real pizza again I could cry. Or I could do what I do best; create an alternative…

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Cauliflower Cheese Pizza
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
For the pizza base:
  • 1 Cauliflower head, chopped
  • 2 Free range eggs, beaten
  • 1/2 cup (50g) Cheddar cheese, grated
  • 1/2 cup (50g) Parmesan cheese, grated
  • Sea salt
  • Black pepper
  • 2 tablespoons Extra virgin olive oil
For the toppings:
  • 2 tablespoons Basil pesto* *Additive-free or make your own
  • 4 slices Parma ham slices, torn into pieces
  • 1/4 cup (25g) Dry curd cottage cheese (Twarog)
  • 1 Free range egg
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
For the pizza base:
  • 1 Cauliflower head, chopped
  • 2 Free range eggs, beaten
  • 1/2 cup (50g) Cheddar cheese, grated
  • 1/2 cup (50g) Parmesan cheese, grated
  • Sea salt
  • Black pepper
  • 2 tablespoons Extra virgin olive oil
For the toppings:
  • 2 tablespoons Basil pesto* *Additive-free or make your own
  • 4 slices Parma ham slices, torn into pieces
  • 1/4 cup (25g) Dry curd cottage cheese (Twarog)
  • 1 Free range egg
Instructions
  1. Preheat the oven to 180°C Fan, 200°C electric, 390°F or gas mark 6.
  2. Add the chopped cauliflower to a blender and blitz until you reach the consistency of cauliflower rice. I have a really powerful blender so this takes less than one minute.
  3. Heat the olive oil in a pan on a medium heat and add the blended cauliflower. Season with salt and pepper and cook for roughly 10 minutes, stirring constantly.
  4. Once cooked, place the cooked cauliflower into a large bowl. Add the eggs and two cheeses and mix well. On a baking tray lined with parchment paper, lay the mixture out flat using a large spoon.
  5. Bake the pizza base in the oven for 15 minutes. While it's in the oven, prepare your toppings.
  6. Add the pesto first as a base. Then layer with parma ham and dry curd cottage cheese.
  7. Crack one egg in the middle of the pizza base.
  8. Bake again for 5-10 minutes until the egg is cooked to your liking. Enjoy!
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April 5, 2017 MariaCantillonMurphy

GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, REFINED SUGAR-FREE, PALEO & SPECIFIC CARBOHYDRATE DIET (SCD) This homemade beef burgers recipe is one of my go-to midweek meals. The burgers are so easy to throw together and I always have the ingredients to hand. If I’m super-organised, I’ll make them in to patties the night before and keep them in the fridge overnight. That way the next day I just have to grill them and dinner’s ready. They definitely benefit from some firming-up time in the fridge but if you are in a rush then you can still make them without. I’ve been making my own…

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Homemade Beef Burgers
Delicious homemade beef burgers made with fresh herbs and ingredients in your fridge. Gluten and grain-free. Paleo and Specific Carbohydrate Diet-friendly.
Prep Time 5 minutes + chilling time
Cook Time 20-30 minutes
Servings
Ingredients
For the burgers:
  • 500g (1.1 lbs) Beef mince
  • 3 Garlic cloves, minces
  • 1 tablespoon Fresh parsley
  • 2 (heaped) teaspoons Dijon mustard
  • 1 teaspoon Dried oregano
  • 10 Spring onions, chopped finely
  • Sea salt
  • Black pepper
To decorate (optional)
  • 2 Shallots, chopped
  • 2 Bacon slices (rashers), chopped small
  • 5 slices Cheddar cheese
  • 1 tablespoon Extra virgin olive oil
Prep Time 5 minutes + chilling time
Cook Time 20-30 minutes
Servings
Ingredients
For the burgers:
  • 500g (1.1 lbs) Beef mince
  • 3 Garlic cloves, minces
  • 1 tablespoon Fresh parsley
  • 2 (heaped) teaspoons Dijon mustard
  • 1 teaspoon Dried oregano
  • 10 Spring onions, chopped finely
  • Sea salt
  • Black pepper
To decorate (optional)
  • 2 Shallots, chopped
  • 2 Bacon slices (rashers), chopped small
  • 5 slices Cheddar cheese
  • 1 tablespoon Extra virgin olive oil
Instructions
  1. Mix all the ingredients for the burgers into a bowl. Mix well.
  2. Make the mixture into five burgers. Place on a plate and refrigerate for at least 30 minutes.
  3. Preheat the grill to 220°C, 428°F. Grill the burgers for 20-30 minutes until cooked through. You should turn them half way through the cooking. I also recommend checking them with a meat thermometer.
  4. While the burgers are grilling, heat the olive oil in a small frying pan on a low-medium heat. Add the bacon and shallots and cook until the bacon is fully cooked and brown but not burnt. Turn off the heat.
  5. Five minutes before the burgers are cooked, add the cheese slices so that they melt under the grill. Once cooked, remove the burgers and serve with some bacon and shallots. Add some extra fresh parsley if desired.
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March 20, 2017 MariaCantillonMurphy

On a family holiday to the Algarve, Portugal a few years ago, we had our first taste of Portuguese-style grilled chicken breasts. The flavour blew us away! Grilled chicken had never tasted so good! We played a guessing game to identify the different ingredients. Then, we confirmed them with the lovely waiter so that we could take the recipe home. We now make this dish quite often. It is so versatile and can be served with a salad or roasted vegetables. It is so easy to make but packs a real punch. We like to pull out the BBQ to grill this…

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Portuguese-Style Grilled Chicken
Prep Time 5 minutes
Cook Time 20-30 minutes (depending on size and barbecue used)
Servings
Ingredients
  • 4 Free range chicken breasts, flattened out
  • 4 Garlic cloves, minced
  • 1 teaspoon Dried oregano
  • 1/4 teaspoon Sea salt
  • 1/2 teaspoon Black pepper
  • 3 tablespoons Extra virgin olive oil
Prep Time 5 minutes
Cook Time 20-30 minutes (depending on size and barbecue used)
Servings
Ingredients
  • 4 Free range chicken breasts, flattened out
  • 4 Garlic cloves, minced
  • 1 teaspoon Dried oregano
  • 1/4 teaspoon Sea salt
  • 1/2 teaspoon Black pepper
  • 3 tablespoons Extra virgin olive oil
Instructions
  1. Flatten out the chicken breasts as described above with a meat tenderizer.
  2. Place the garlic, oregano, salt, pepper and olive oil into a large sandwich or freezer bag and add the chicken breasts. Place the bag in the fridge and allow to marinate for up to 4 hours or overnight if possible.
  3. When you're ready to cook the chicken, preheat the barbecue to a very high temperature.
  4. Grill the chicken on a high heat until cooked through. It takes us roughly 20 minutes but this will depend on your barbecue and the thickness of your chicken. Always check that your chicken is cooked through using a meat thermometer. Best served with grilled aspargus
Recipe Notes

If you don't have a barbecue you can cook the chicken in the oven. Preheat the oven to 240°C fan, 220°C electric, gas mark 9, or 475°F. Cook for 20 minutes. This is based on the chicken being flattened out really well. Always use a meat thermometer to check that the chicken is cooked through.

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March 14, 2017 MariaCantillonMurphy

GLUTEN-FREE, GRAIN-FREE, LACTOSE-FREE, SPECIFIC CARBOHYDRATE DIET (SCD) I love one pan dishes. Who doesn’t? Less dishes to wash is always a good thing. I was inspired to make this One Pan Chicken with Mushrooms dish from childhood memories of chicken casseroles and beef stroganoffs. Since I started the Specific Carbohydrate Diet (SCD), I do miss certain dishes. I miss the ease at which I could whip up a roux and create a tasty sauce in minutes. Ready-made stock cubes which allowed me to create stews and soups more easily are a thing of the past. Although,  I miss those things but I…

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One Pan Chicken with Mushrooms
A delicious one pan dish packed with flavour and honest, whole ingredients. Gluten-free, grain-free, lactose-free and suitable for the Specific Carbohydrate Diet (SCD).
Prep Time 5 minutes
Cook Time 45-50 minutes
Servings
Ingredients
  • 4 Free range chicken breasts, chopped up
  • 3 Onions*, chopped *I used one red onion and two brown
  • 2 cups (250g) Chestnut mushrooms*, chopped *You can substitute button mushrooms
  • 4 teaspoons Dijon mustard
  • 1 cup (235ml) Chicken stock (hot)
  • 1/2 cup plus 3 tablespoons (160g) SCD Yoghurt or natural yoghurt if you are not following SCD
  • 3 tablespoons Butter
  • Sea salt
  • Black pepper
Prep Time 5 minutes
Cook Time 45-50 minutes
Servings
Ingredients
  • 4 Free range chicken breasts, chopped up
  • 3 Onions*, chopped *I used one red onion and two brown
  • 2 cups (250g) Chestnut mushrooms*, chopped *You can substitute button mushrooms
  • 4 teaspoons Dijon mustard
  • 1 cup (235ml) Chicken stock (hot)
  • 1/2 cup plus 3 tablespoons (160g) SCD Yoghurt or natural yoghurt if you are not following SCD
  • 3 tablespoons Butter
  • Sea salt
  • Black pepper
Instructions
  1. Melt the butter in an cast iron skillet or frying pan on a medium heat. Add the onions and sauté until translucent or soft. (About 5 minutes)
  2. Add the chicken pieces and turn up the heat to high. Cook until the chicken is mostly cooked through. (About 10-15 minutes)
  3. Turn down the heat to medium. Next add the dijon mustard and yoghurt and stir through. Gradually, add the stock very slowly stirring constantly.
  4. Next, add the mushrooms and cook until they are soft. Using a meat thermometer, check that the chicken is cooked fully prior to serving. Season with salt and pepper and taste to adjust seasonings.
  5. Serve with cauliflower rice.
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March 2, 2017 MariaCantillonMurphy

GLUTEN-FREE, GRAIN-FREE, SPECIFIC CARBOHYDRATE DIET (SCD) I am really proud of these gluten and grain-free salmon fishcakes. I have tweaked the recipe quite a number of times to arrive at what I hope you’ll agree is a tasty result. They have all the flavour of regular potato fishcakes but without all those carbs and a healthy dose of vegetables instead. We were not always big fish-eaters in our house but now we eat wild salmon at least once a week. Salmon’s anti-inflammatory benefits mean we can’t afford not to eat it. Luckily, I have access to good quality fresh fish…

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Salmon Fishcakes
Delicious gluten and grain-free salmon fishcakes with lemon, coriander and Parmesan cheese. Also suitable for the Specific Carbohydrate Diet (SCD).
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 1 Cauliflower head, chopped
  • 2 Salmon fillets (preferably wild caught)
  • 5 Spring onions, chopped finely
  • 1/2 cup (50g) Parmesan cheese, grated
  • 1/2 cup (50g) Cheddar cheese, grated
  • 1/2 cup (75g) Blanched Almond Flour
  • 1 tablespoon Fresh coriander
  • Zest of 1 lemon
  • Sea salt
  • Black pepper
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 1 Cauliflower head, chopped
  • 2 Salmon fillets (preferably wild caught)
  • 5 Spring onions, chopped finely
  • 1/2 cup (50g) Parmesan cheese, grated
  • 1/2 cup (50g) Cheddar cheese, grated
  • 1/2 cup (75g) Blanched Almond Flour
  • 1 tablespoon Fresh coriander
  • Zest of 1 lemon
  • Sea salt
  • Black pepper
Instructions
  1. First, steam the salmon by making a steaming basket with a saucepan and a metal collander (don't use plastic!). I learned this method from Jamie Oliver. Choose a saucepan that will exactly hold the collander as shown. Place boiling water in the saucepan. Place the samlon fillets in the collander, cover with tin foil, turn on a medium heat and cook for 10-15 minutes until cooked through.
  2. Preheat the oven to 180°C Fan, 200°C electric, 392°F, gas mark 6.
  3. Cook the cauliflower in boiling water for 10 minutes. Drain in a colander once ready and pat dry with some kitchen paper to remove the moisture.
  4. In a blender add the cauliflower, two cheeses, almond flour, spring onion, coriander, eggs, lemon zest and season well with salt and pepper. Mix well. Pour the mixture into a large bowl.
  5. Carefully remove the tin foil from the colander but be careful as the steam could scald you! Flake the cooked fish into the cauliflower mixture and mix well. The skin can be removed and discarded.
  6. Place even scoops of the mixture onto prepared baking trays lined with parchment paper. Bake for 25-30 minutes.
  7. Serve with a delicious green salad.
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January 8, 2017 MariaCantillonMurphy

GLUTEN FREE, GRAIN FREE, SPECIFIC CARBOHYDRATE DIET (SCD)  We absolutely love Italian food in our house. One of my favourite dishes is lasagna. Having spent some time living and studying in Italy, I discovered many variations from friends along the way.  I learned quickly from natives that bolognese is in fact a “meat sauce” and doesn’t resemble the watery sauce often served in non-authentic Italian restaurants here. As a result, I put a lot of effort into developing this grain-free lasagna and trying to make it as close to the Italian classic as possible. All while making it SCD-legal of course! When I first decided…

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Grain-free Lasagne
A delicious grain-free lasagne with an authentic Italian bolognese sauce.
Prep Time 10 minutes
Cook Time 2 hours
Servings
Ingredients
For the bolognese sauce:
  • 3 tablespoons Extra virgin olive oil (plus extra for greasing)
  • 2 tablespoons Butter
  • 1 lb (450g) Lean beef mince
  • 2 Carrots, finely chopped
  • 2 Celery sticks, chopped finely
  • 1 Onion, chopped finely
  • 1 cup (235ml) Red wine
  • 3 x 400g tins Mutti tinned tomatoes (or other confirmed sugar-free brand)
  • Sea salt
  • Black pepper
For the "white" sauce:
  • 2 1/2 cups (500g) Dry curd cottage cheese (Twarog)
  • 1 cup (245g) SCD Yoghurt
  • 1 cup (100g) Parmesan cheese, grated
  • 1 cup (100g) Cheddar cheese, grated
  • Sea salt
  • Black pepper
For the "lasagne" layers:
  • 3 Aubergine/eggplant
  • Extra virgin olive oil
  • Sea salt
  • Black pepper
Final layer topping:
  • 1/2 cup (60g) Blanched Almond Flour* (or ground almonds)
Prep Time 10 minutes
Cook Time 2 hours
Servings
Ingredients
For the bolognese sauce:
  • 3 tablespoons Extra virgin olive oil (plus extra for greasing)
  • 2 tablespoons Butter
  • 1 lb (450g) Lean beef mince
  • 2 Carrots, finely chopped
  • 2 Celery sticks, chopped finely
  • 1 Onion, chopped finely
  • 1 cup (235ml) Red wine
  • 3 x 400g tins Mutti tinned tomatoes (or other confirmed sugar-free brand)
  • Sea salt
  • Black pepper
For the "white" sauce:
  • 2 1/2 cups (500g) Dry curd cottage cheese (Twarog)
  • 1 cup (245g) SCD Yoghurt
  • 1 cup (100g) Parmesan cheese, grated
  • 1 cup (100g) Cheddar cheese, grated
  • Sea salt
  • Black pepper
For the "lasagne" layers:
  • 3 Aubergine/eggplant
  • Extra virgin olive oil
  • Sea salt
  • Black pepper
Final layer topping:
  • 1/2 cup (60g) Blanched Almond Flour* (or ground almonds)
Instructions
  1. Start by making the bolognese sauce. Melt the butter and oil in a large saucepan on a medium-low heat. Add the carrots, celery and onion. Sauté for a few minutes until the vegetables soften and the onions become translucent.
  2. Add the beef mince in with your hands and stir through the vegetables.
  3. Next, add the red wine and continue to cook for a few minutes (roughly 5) until the wine reduces. Add the tinned tomatoes, basil leaves and season well with salt and pepper. Leave to cook for 1 hour on a low heat, stirring often.
  4. Meanwhile, heat the oven to 180°C Fan, 200°C electric, 390°F or gas mark 6 and prepare the aubergines/eggplant. Wash, top and tail and slice evenly into 1/4 inch thick slices.
  5. Place the slices on paper towels, season generously with sea salt and allow to sit for 15 minutes. This will draw the bitterness out of them. After 15 minutes you will begin to see beads of sweat appear on them. Pat them dry with more paper towels.
  6. Place the aubergines/eggplant slices on baking trays lined with parchment paper. Drizzle with olive oil and season with a pinch of black pepper. Roast for 15 minutes.
  7. Next, make the "white" sauce by mixing the dry curd cottage cheese, parmesan and yoghurt in a bowl. Season with salt and pepper. Keep the cheddar cheese separate for the moment.
  8. Grease the bottom of an ovenproof casserole dish with one tablespoon of olive oil. Add a couple of tablespoons of bolognese sauce.
  9. Next add a layer of aubergine/eggplant slices.
  10. Spoon over some "white" sauce next.
  11. Finish the layer with a sprinkle of cheddar.
  12. Keep layering like this until you run out of sauce and slices. For the last layer, finish with white sauce, cheddar and sprinkle over the ground almonds or almond flour.
  13. Bake the lasagne for 40-50 minutes until the top is crispy.
Recipe Notes

* I always recommend using blanched almond flour rather than ground almonds in my baking recipes. Almond flour is much finer and is easier to digest than ground almonds. However, in this recipe ground almonds work just fine.

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