January 12, 2018 MariaCantillonMurphy

I was working on the idea for this SCD Birthday Cake for a long time. Inspiration for this recipe comes from Almost Chocolate Brownies which are ultimately inspired by Marilyn’s Chocolate Cake. I have adapted and changed the recipe quite a bit after much experimentation. Chocolate isn’t allowable on SCD, I hear you say! That’s true. Cocoa powder and cacao are not SCD-legal. Cacao butter however, which is just the fat from the cacao plant is legal. This has opened up a whole world of new dessert possibilities to me. You’ll see if you have a quick look around my food blog…

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SCD Birthday Cake
A delicious WOW SCD Birthday cake free from: gluten, grains, dairy and refined sugar. Paleo and Specific Carbohydrate Diet-friendly.
Prep Time 30 minutes
Cook Time 1 hour + freezing time
Servings
slices
Ingredients
For the two cake layers:
  • 22 Medjool dates, halved and pitted and soaked for 30 minutes
  • 2 cups Almond butter
  • 1 1/2 cups Cacao butter
  • 2/3 cup Coconut oil, (plus extra for greasing)
  • 2 teaspoons Bicarbonate of soda
  • 6 Free range eggs
  • 1/4 teaspoon Sea salt
  • 4 teaspoons Vanilla extract*
For the cashew cream frosting:
  • 3 cups Raw cashews, soaked overnight
  • 3 cups Fresh raspberries (plus extra for decorating)
  • 1/2 can Coconut milk*
  • 2 teaspoons Vanilla extract*
  • 1/4 cup Raw honey
  • 3 Frozen bananas
  • Pinch of sea salt
Prep Time 30 minutes
Cook Time 1 hour + freezing time
Servings
slices
Ingredients
For the two cake layers:
  • 22 Medjool dates, halved and pitted and soaked for 30 minutes
  • 2 cups Almond butter
  • 1 1/2 cups Cacao butter
  • 2/3 cup Coconut oil, (plus extra for greasing)
  • 2 teaspoons Bicarbonate of soda
  • 6 Free range eggs
  • 1/4 teaspoon Sea salt
  • 4 teaspoons Vanilla extract*
For the cashew cream frosting:
  • 3 cups Raw cashews, soaked overnight
  • 3 cups Fresh raspberries (plus extra for decorating)
  • 1/2 can Coconut milk*
  • 2 teaspoons Vanilla extract*
  • 1/4 cup Raw honey
  • 3 Frozen bananas
  • Pinch of sea salt
Instructions
  1. Preheat the oven to: 160°C Fan, 180°C electric, 350°F or gas mark 4.
  2. While the dates are soaking, prepare the other ingredients. Beat the eggs. Melt the cacao butter and coconut oil in a heatproof bowl over a pot of hot water on the stove.
  3. Drain the dates and blend in a powerful blender to a smooth consistency. Add the eggs, almond butter, vanilla, salt and bicarbonate of soda. Blend until well combined. Add the cacao butter and coconut oil and mix again.
  4. Grease two springform cake tins very well with coconut oil. Pour the mixture into both cake tins dividing it evenly among them.
  5. Bake for 35 minutes until a toothpick inserted comes out clean. You need to watch them carefully as they dry out completely if they are left in too long. Allow them to cool for 10 minutes in the tins before releasing them and allowing them to cool completely on a wire rack.
  6. Once the cakes are cool to room temperature, prepare the frosting. Drain the cashews and add to the blender. Blend until completely smooth.
  7. Next add the coconut milk, vanilla extract, honey, raspberries, frozen bananas and pinch of salt. Blend until well combined.
  8. To assemble the cake take a large plate and place on cake on it. Cover it generously with frosting.
  9. Add the next cake and cover with frosting again. Cover the whole outside of the cake with frosting using a spatula or knife, whichever you find easiest.
  10. Be prepared - this is a messy job! Try to make the frosting as smooth as possible around the cake.
  11. Cover the cake loosely in cling film (this prevents freezer burn) and freeze for at least two hours. The longer the better. Just remember to take the cake out of the freezer at least 20 minutes before serving. Serving with some extra raspberries on top if desired. Keep leftovers in the freezer for a few months.
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January 9, 2018 MariaCantillonMurphy 14Comment

I’m super excited to finally share this Brown Bread recipe. I’ve been working on a delicious SCD bread recipe for so long. Finally, after months of experimenting and tweaking, I’m happy with the result. My measure of success remains always the same method. If my husband would gladly eat this instead of “regular” bread, I know I have succeeded. He’s an honest man and I know I can always trust him for an honest opinion. This blog, for me, has always been about creating delicious recipes. Recipes that anyone would gladly eat – restrictive diet or not. It just happens…

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Brown Bread
A delicious and healthy "brown bread" completely free from : gluten, grains, dairy and refined sugar. SCD and Paleo-friendly. Try this with some of my homemade blackberry jam and you'll never look back!
Prep Time 15 minutes
Cook Time 30 minutes
Servings
loaf
Ingredients
  • 3 cups (375g) Pecan nuts
  • 7 Egg whites (at room temperature)
  • 1/4 cup (30g) Coconut flour
  • 2 teaspoons Bicarbonate of soda
  • 4 tablespoons Raw honey
  • 1 teaspoon Vanilla extract (no added sugar)
  • 1/2 cup (75g) Raisins *No added oils or palm sugar
  • Pinch of salt
Prep Time 15 minutes
Cook Time 30 minutes
Servings
loaf
Ingredients
  • 3 cups (375g) Pecan nuts
  • 7 Egg whites (at room temperature)
  • 1/4 cup (30g) Coconut flour
  • 2 teaspoons Bicarbonate of soda
  • 4 tablespoons Raw honey
  • 1 teaspoon Vanilla extract (no added sugar)
  • 1/2 cup (75g) Raisins *No added oils or palm sugar
  • Pinch of salt
Instructions
  1. Preheat the oven to 160°C Fan, 180°C, 350°F or gas mark 4.
  2. Blend the pecans in a powerful blender to a fine consistency. Don't overblend - you don't want them to turn to nut butter. My machine only takes 30 seconds or less to do this. Pour the ground pecans into a clean bowl on the counter.
  3. Using an electric mixer and a clean and dry bowl, whip the egg whites until you achieve stiff peaks, similar to making meringue.
  4. To the ground pecans add: the coconut flour, bicarbonate of soda, honey, vanilla, raisins and salt. Stir well.
  5. Next, using a spoon or spatula gently fold the egg white mixture into the pecan mixture until smooth and well combined.
  6. Pour the mixture into a loaf tin lined with parchment paper and bake for 30 minutes.
  7. Enjoy with my homemade blackberry jam recipe. This loaf keeps for up to one week in an airtight container.
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December 13, 2017 MariaCantillonMurphy

This Italian dessert, affogato (drowned in Italian) was a favourite of mine when I studied in Italy. It combined two of my favourite things: ice-cream and coffee. What’s not to love? After two years of strict SCD, I certainly thought my days of enjoying affogato were over! Affogato is a delicious dish to enjoy at any time of year. Our recent Italian family holiday inspired me to create an SCD version of this classic. I love the challenge of making decadent dishes gluten, grain, dairy and refined sugar-free! This recipe uses frozen banana slices to make the ice-cream. To see how I freeze bananas see my…

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Affogato
A delicious dairy and refined sugar-free remake of this classic Italian dessert. Homemade ice-cream "drowned" in espresso and ready in minutes!
Prep Time 10 minutes
Servings
Ingredients
  • 1-2 Frozen bananas (in slices)
  • 1 Italian espresso, decaf*
Prep Time 10 minutes
Servings
Ingredients
  • 1-2 Frozen bananas (in slices)
  • 1 Italian espresso, decaf*
Instructions
  1. Put the frozen banana slices in a powerful blender and blend until smooth. You may need to stop the machine a few times to scrape down the sides.
  2. Make an italian espresso* in the traditional way on the stovetop.
  3. Scoop the ice-cream into a glass and pour the espresso over it. Enjoy immediately.
Recipe Notes

*Only use naturally decaffeinated coffee. Verify that it has been decaffeinated either by the Swiss water or the C02 method. Otherwise, harmful chemicals may have been used.

*Traditionally, this is made with espresso. You can use filtered coffee as well but don't use instant coffee as it is not SCD-legal.

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December 9, 2017 MariaCantillonMurphy

This is not strictly Rocky Road in the traditional sense as it has no marshmallows or refined sugar at all for that matter. You could say it is a healthy version Rocky Road. All you really need to know is that when you sprinkle this over ice-cream, it tastes like a McFlurry! If you’re looking for some SCD-legal dairy and refined sugar-free ice-cream recipes, check out my dessert recipes. If you live in Ireland like me, you can enjoy this with Nobó ice-cream. The vanilla, lemon and passionfruit flavours are SCD-legal. My husband regularly requests a batch of this and…

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Rocky Road
A delicious and crunchy snack to enjoy on its own or over your favourite ice-cream. Gluten, grain and refined sugar-free.
Prep Time 10 minutes
Cook Time 30 minutes + freezing time
Servings
Ingredients
For the biscuit layer:
  • 2 cups (300g) Blanched Almond Flour
  • 1 teaspoon Vanilla extract*
  • 2 tablespoons Coconut oil, melted (plus extra for greasing)
  • Pinch of sea salt
For the salted caramel layer:
  • 1/4 cup (50g) Unsalted butter
  • 1/4 cup (85g) Raw honey
  • Pinch of sea salt
For the white chocolate layer:
  • 1/2 cup (115g) Cacao butter
  • 2 tablespoons Raw honey
  • 2 tablespoons Almond butter
  • 1 teaspoon Vanilla extract (no added sugar)
  • 2 tablespoons Coconut oil, melted
  • Pinch of sea salt
Prep Time 10 minutes
Cook Time 30 minutes + freezing time
Servings
Ingredients
For the biscuit layer:
  • 2 cups (300g) Blanched Almond Flour
  • 1 teaspoon Vanilla extract*
  • 2 tablespoons Coconut oil, melted (plus extra for greasing)
  • Pinch of sea salt
For the salted caramel layer:
  • 1/4 cup (50g) Unsalted butter
  • 1/4 cup (85g) Raw honey
  • Pinch of sea salt
For the white chocolate layer:
  • 1/2 cup (115g) Cacao butter
  • 2 tablespoons Raw honey
  • 2 tablespoons Almond butter
  • 1 teaspoon Vanilla extract (no added sugar)
  • 2 tablespoons Coconut oil, melted
  • Pinch of sea salt
Instructions
  1. Preheat the oven to: 160°C Fan, 180°C electric, 350°F or gas mark 4. Mix all the ingredients for the crust together in a blender. Grease an ovenproof dish well with coconut oil and press down a sheet of parchment paper on it.
  2. Press the crust down into the tin well and smooth out with a spoon and fork. Bake for 15 minutes.
  3. Remove the parchment paper with the crust from the roasting dish and freeze for a few minutes to cool down until the caramel is ready. You can place in a new dish or a plate in the freezer.
  4. Make the caramel by melted the butter in a saucepan on a medium heat. Add the honey and salt and bring to the boil. Reduce the heat and continue to cook for at 10 minutes until the caramel turns a deep brown colour. You need to stir the mixture continuously.
  5. Remove the caramel from the heat and continue to stir until it resembles a sauce. Take the crust from the freezer. Place back into the original dish if you need you. Basically you need to pour the caramel sauce on top of the crust in a layer but you don't want it to fall down the sides. Pull up all sides of the parchment paper to avoid this. Freeze again while you make the white chocolate layer.
  6. Melt the cacao butter and unsalted butter together in a heat proof jug over a saucepan of hot water.
  7. Once they are melted remove from the heat and add the honey, vanilla, salt and melted coconut oil.
  8. Mix with an electric mixer until well combined. Remove the dish from the freezer and pour the white chocolate layer on top. Freeze again for at least two hours.
  9. Cut up in to chunks and enjoy on its own or as a delicious ice-cream topping. Keep in the freezer.
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December 6, 2017 MariaCantillonMurphy 10Comment

Tasting these Salted Caramel and White Chocolate Cups, you would never know I was on a “restrictive” diet. There is usually a batch of these in my freezer, ready for when I feel like a healthy sugar rush. The great thing about keeping these in the freezer means that they will keep for ages and you don’t need to worry about waste. Although, they are unlikely to last a very long time anyway. Since I have discovered the joy of making my own caramel, I am a little obsessed. If you have tried my Salted Caramel Nut Bark by now,…

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Salted Caramel and White Chocolate Cups
Delicious white chocolate cups drizzled in salted caramel. Gluten, grain and refined sugar-free. SCD-friendly.
Prep Time 25 minutes + freezing time
Servings
cups
Ingredients
For the White Chocolate Cups:
  • 1 1/2 cups (150g) Cacao butter
  • 1/3 cup (70g) Coconut oil, melted
  • 4 tablespoons Almond butter *Or any nut butter of your choice
  • 2 teaspoons Vanilla extract* *No added sugar
  • 1/4 cup (85g) Raw honey
  • Pinch of sea salt
For the Salted Caramel Layer:
  • 1/3 cup (113g) Raw honey
  • 1/3 cup (75g) Unsalted butter
  • Big pinch of sea salt
Prep Time 25 minutes + freezing time
Servings
cups
Ingredients
For the White Chocolate Cups:
  • 1 1/2 cups (150g) Cacao butter
  • 1/3 cup (70g) Coconut oil, melted
  • 4 tablespoons Almond butter *Or any nut butter of your choice
  • 2 teaspoons Vanilla extract* *No added sugar
  • 1/4 cup (85g) Raw honey
  • Pinch of sea salt
For the Salted Caramel Layer:
  • 1/3 cup (113g) Raw honey
  • 1/3 cup (75g) Unsalted butter
  • Big pinch of sea salt
Instructions
  1. First make the White Chocolate Cups. Prepare the tray by placing paper muffin cases in a muffin tray. Next, add hot water to a small saucepan and place on a low heat.
  2. Add the cacao butter to a heat-proof glass bowl or jug that will fit into the saucepan. Continue to heat until all the cacao butter is melted.
  3. Once melted, remove the cacao butter from the heat. Add all the other ingredients for the white chocolate cups to the melted cacao butter and mix using an electric mixer at high speed for a few minutes. Pour into muffin cases.
  4. Freeze for at least two hours until well set.
  5. After two hours, prepare the salted caramel. Place the butter in a saucepan on a medium heat and allow to melt. Once melted, add the honey and salt.
  6. Bring the mixture to the boil then turn down the heat to low. Continue to cook for a further 10-12 minutes until your caramel turns a rich, brown colour. Stir continuously so it doesn't burn.
  7. Pull off the heat and continue to mix vigorously with a whisk until a sauce forms.
  8. Remove the chocolate cups from the freezer and pour the salted caramel over each one. You need to do this FAST. It's impossible to pour once it sets. Freeze again for another two hours. Enjoy!
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November 23, 2017 MariaCantillonMurphy

They say you eat with your eyes. Then, with this Beetroot & Walnut Dip, I’m in heaven. I love vibrant colours. Before I even tasted this, I just knew I would love it. Beetroot is such a healthy food and I just love the colour it turns everything it touches! My daughter gave this dip a massive thumbs up. It is her favourite colour after all! There are not too many dips we can have on the Specific Carbohydrate Diet (SCD). As chickpeas are not allowed (sob!), all forms of hummus are ruled out. This Beetroot & Walnut Dip tastes…

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Beetroot & Walnut Dip
A delicious and healthy dip for your crackers free from: gluten, grains, dairy and refined sugar. A snack packed with nutrients and healthy fats. What more could you want?
Prep Time 10 minutes
Cook Time 1 hour
Servings
Ingredients
  • 2 (large) Fresh beetroot*
  • 1 cup (125g) Walnuts
  • 2 tablespoons Tahini* *No hidden ingredients, just sesame seeds.
  • 4 tablespoons Extra virgin olive oil
  • 2 tablespoon Apple cider vinegar
  • Sea salt
  • Black pepper
Prep Time 10 minutes
Cook Time 1 hour
Servings
Ingredients
  • 2 (large) Fresh beetroot*
  • 1 cup (125g) Walnuts
  • 2 tablespoons Tahini* *No hidden ingredients, just sesame seeds.
  • 4 tablespoons Extra virgin olive oil
  • 2 tablespoon Apple cider vinegar
  • Sea salt
  • Black pepper
Instructions
  1. Preheat the oven to 180°C Fan, 200°C electric, 392°F, gas mark 6.
  2. Scrub the beetroot well, wash and pat dry. Wrap individually in tin foil and place on a baking tray. Bake for 1 hour, until tender.
  3. Remove the foil carefully with oven gloves and allow to cool on a plate.
  4. When cool enough to handle, remove the skin with a vegetable peeler or sharp knife. Cut into small cubes.
  5. Place the cubed beetroot in a powerful blender with the tahini, walnuts, olive oil, apple cider vinegar and salt and pepper. Blend until you achieve a smooth consistency. You may need to keep stopping the blender and scraping down the sides.
  6. Enjoy with grain-free crackers. This will keep in an airtight container in the fridge for up to 5 days.
Recipe Notes

*You can substitute two large precooked beetroot provided there are no additives or illegals.

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November 21, 2017 MariaCantillonMurphy

This is pretty epic! Seriously, good. In fact, this snack should come with a warning that this Salted Caramel Nut Bark is completely addictive! I had to hide the jar of it from both myself and my husband as we were each taking some every time we walked past! I’m not going to pretend that this is healthy. It’s healthy in the sense that it contains no gluten, grains, dairy or refined sugar. There are no strange ingredients or preservatives either. However, all that said: sugar is still sugar. This is the kind of decadent treat you should reserve for a…

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Salted Caramel Nut Bark
The perfect snack when you need a (healthy) sugar rush. No gluten, grains, refined sugar or any other nasties. SCD-friendly.
Prep Time 5 minutes
Cook Time 10-12 minutes
Servings
Ingredients
  • 1 cup (150g) Hazelnuts*
  • 1/2 cup (75g) Pecan nuts
  • 1/3 cup (113g) Raw honey
  • 1/3 cup (75g) Unsalted butter
  • 1 teaspoon Vanilla extract (no added sugar)
  • Big pinch of sea salt
Prep Time 5 minutes
Cook Time 10-12 minutes
Servings
Ingredients
  • 1 cup (150g) Hazelnuts*
  • 1/2 cup (75g) Pecan nuts
  • 1/3 cup (113g) Raw honey
  • 1/3 cup (75g) Unsalted butter
  • 1 teaspoon Vanilla extract (no added sugar)
  • Big pinch of sea salt
Instructions
  1. Chop all the nuts coarsely first. Place them in a glass heat-proof bowl. Once the caramel is ready, you will need to more very quickly as it sets very soon.
  2. Place the butter in a saucepan on a medium heat and allow to melt. Once melted, add the honey, vanilla and salt.
  3. Bring the mixture to the boil then turn down the heat to low. Continue to cook for a further 10-12 minutes until your caramel turns a rich, brown colour. Stir continuously so it doesn't burn.
  4. Once ready, pour immediately into a heat-proof bowl and stir fast to cover all the nuts in the caramel. You need to move fast because once the caramel hardens, it is impossible to stir.
  5. Place the mixture on a layer of parchment paper and smooth out to flatten.
  6. Allow to set for 30 minutes to 1 hour. Then, break into pieces and enjoy!
Recipe Notes

* You can substitute any other nuts if you prefer.

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November 16, 2017 MariaCantillonMurphy

Don’t throw away your butternut squash seeds! It was my Spanish friend in work who first prompted me to try toasting them. Roasted seeds are a common snack in Spain. I love the idea of getting even more use of my butternut squash. I hate food waste. Since started SCD, I have become even more passionate about food and refuse to waste it. That’s why this recipe for Roasted Butternut Squash seeds suits me perfectly! Before we go any further, I should mention that if you are doing the SCD diet then this is an advanced snack. Seeds can be…

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Salty Seeds
A delicious and nutritious snack ready in minutes. Naturally free from gluten and grains. Paleo & SCD-friendly.
Prep Time 2 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • Seeds from one Butternut Squash
  • 1/2 tablespoon Extra virgin olive oil
  • Sea salt
  • Black pepper
Prep Time 2 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • Seeds from one Butternut Squash
  • 1/2 tablespoon Extra virgin olive oil
  • Sea salt
  • Black pepper
Instructions
  1. Preheat the oven to: 160°C Fan, 180°C electric, 350°F or gas mark 4.
  2. In a bowl, mix the seeds with the olive oil and season well with salt and pepper.
  3. Spread out on a baking tray lined with parchment paper and roast for 15 minutes. Check them from 10 minutes onwards to ensure they don't burn.
  4. Enjoy!
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November 13, 2017 MariaCantillonMurphy

My mom is the queen of rissoles. Christmas would not be Christmas in my house without rissoles. Traditionally, we always had potato rissoles. Even still, when I smell fresh thyme I think of my mom making them on Christmas Eve, ready to be cooked the next day. There was six of us so I remember distinctly fighting with my brothers to get a second and third one. Just because I was small didn’t mean I didn’t have a good appetite! As my husband and I will be hosting Christmas dinner in our house this year for the first time, rissoles…

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Butternut Squash Rissoles
A tasty side dish perfect for Christmas or Thanksgiving and free from: gluten, grains and dairy. SCD and Paleo-friendly.
Prep Time 10 Minutes
Cook Time 60 Minutes
Servings
Rissoles
Ingredients
  • 1 Butternut squash, peeled and chopped into cubes
  • 2 Free range eggs, beaten
  • 1 1/2 cup (225g) Blanched Almond Flour
  • 1 teaspoon Dried oregano
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Sea salt
Prep Time 10 Minutes
Cook Time 60 Minutes
Servings
Rissoles
Ingredients
  • 1 Butternut squash, peeled and chopped into cubes
  • 2 Free range eggs, beaten
  • 1 1/2 cup (225g) Blanched Almond Flour
  • 1 teaspoon Dried oregano
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Sea salt
Instructions
  1. Steam the butternut squash until tender - roughly 30 minutes.
  2. Meanwhile, preheat the oven to: 160°C Fan, 180°C electric, 350°F or gas mark 4.
  3. Take two bowls. In one bowl, place the beaten eggs. In the other, place the almond flour, oregano, cumin, salt and pepper. Mix well.
  4. Once the butternut squash is tender, mash it in a bowl with a potato masher until smooth. You can discard any excess liquid from it.
  5. When cool enough to handle, roll the butternut squash into balls with your hands. Dip each ball into the egg first then the almond flour. Place all the balls on a baking tray lined with parchment paper.
  6. Bake for 30 minutes until golden brown and crispy on the outside.
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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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