GLUTEN-FREE, GRAIN-FREE, REFINED SUGAR-FREE, SPECIFIC CARBOHYDRATE DIET (SCD)
This raspberry loaf is so delicious with a cup of tea or coffee. I’m a big tea drinker. I know that caffeine in large doses is not good so I try as best I can to limit my consumption. However, I am one of those people that gets great comfort from a nice hot cup of tea. My entire family are big tea drinkers. It always seemed growing up that no matter what happened, we gathered around to enjoy tea and cake. I guess you could say that even now, gathering around the table with my own family for tea and cake is my favourite place to be. My husband wasn’t a big tea drinker before we met but it is safe to say that I’ve converted him!
My mother-in-law makes fantastic tea bracks and madeira cakes. This raspberry loaf is an homage to them in some way. I thought the addition of the raspberries would be delicious and it was! The texture of this loaf is not unlike a “normal” loaf and tastes great on its own or smeared with your favourite nut butter. I like to make a batch of this and freeze it in slices. That way they’re ready to pull out for snacks when I need it. Alternatively, I make a loaf and we pretty much devour it within a few days.
When I started the Specific Carbohydrate Diet (SCD) first, I could only have dreamed of eating something like this raspberry loaf. I really thought I was destined for a life of boring and bland food. Almost two years on, I have no regrets and few cravings for my “old” foods. Of course, when I see someone having a freshly baked French pastry, my heart skips a beat but it is short-lived. Cravings pass quickly but the healing that comes from a diet like SCD will hopefully last a lifetime.
| Prep Time | 10 minutes |
| Cook Time | 40-45 minutes |
| Servings |
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- 2 1/2 cups (375g) Blanched Almond Flour
- 1 teaspoon Bicarbonate of soda
- 1 cup (160g) Dry curd cottage cheese/SCD dripped yoghurt
- 3 Free range eggs, beaten
- 2 tablespoons Apple cider vinegar
- 4 tablespoons Raw honey
- 1/4 teaspoon Sea salt
- 1/4 cup (55g) Unsalted butter, melted
- 1 1/2 cups (190g) Fresh raspberries
Ingredients
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- Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
- In a food processor mix the: almond flour, bicarb, dry curd cottage cheese, apple cider vinegar, honey, salt, eggs and butter.
- Pour in the raspberries and mix through with a spoon. DON'T blend.
- I use these handy loaf tin liners which I get in the supermarket. If you don't have them you will need extra butter to grease the loaf tin well.
- Pour the mixture into the loaf tin and smooth out with the back of a spoon.
- Bake for 40-45 minutes until cooked through.