Re: SCD Recipe Sue's Cheddar Dill Crackers

[Guest guest]

Forgot to say I did this recipe in my food processor to really get

the cheeses incorporated...I just put everything but the BS in and

added that at the end....also did the graham crackers in the

processor.

Shirley

> Hi, I found this link again and I made these cheddar crackers this

evening for my grandson (who loved Goldfish crackers) with a few

changes. I having to always hide onions in recipes for many years

always puree a whole bag of onions at a time to a fine puree and then

freezing in a freezer bag flat so I can break it up and then grate or

add the onion ice into my recipes, so I substituted about a

Tablespoon+ of onion puree instead of the dill and used my own

clarified butter (ghee) for the butter. I also only used 1 cup of

almond flour, and added 3/4 cup of cashew flour and 3/4 cup of

hazelnut flour and I used 1/2 cup of the dripped goat yogurt in

place of the DCCC. They really turned out great according to my son

and daughter who were my testers, and my grandson loved them. While

making these, and thinking about the yogurt predigesting these to a

point if I just let it set for a little while and then refrigerated

the dough instead of freezing I thought of another recipe I've been

doing for years, long before I found the need to help implement the

SCD diet for my grandson. the reason I thought of listing it here is

that it shows the power of yogurt which some might find interesting.

I've always used store bought plain yogurt over the years but am sure

the homemade yogurt can be used. It's a very simple recipe, 3-4

boneless/skinless chicken breasts in a covered casserole dish, about

a tablespoon of yogurt spread or brushed evenly on each breast (1/8-

1/4 inch coating), a large onion (or more) sliced very thin and

spread evenly on top the yogurt covered chicken, then sprinkle salt

and pepper to taste on top. Cover this and refrigerate at least 2-3

hours, having not tried this with homemade yogurt which has more

potency than store bought yogurt it may be you need less time in the

refrigerator for it to do it's thing. Bake this covered at 350* for

1/2 hour than reduce to 325* until juices are a nice golden brown

from the onions starting to caramelize (another 1/2 hour to 45 min,

uncover for about 5-10 minutes and serve). This is probably the

tastiest, tenderest, juiciest chicken I've ever had and a real

learning experience as far as what yogurt can do to meat before

cooking. Anyone with questions may want to write me off list as I'm

on digest. I've also made the graham crackers made with pecans when

he was on a partial GFCF/SCD diet during the holidays so I could at

least give him a cookie when he came, he loved them but we used them

sparingly due to the phenols/amines in the honey and spices.

>

> There's quite a few good recipes on this site, just click home and

recipes on side bar for the list........

>

> Shirley

>

> http://www.scdrecipe.com/r_

>

> http://www.scdrecipe.com/r_014_00296.html

>

>

[Guest guest]

Shirley,

Do you find that the taste is better if you mix the nut flours? My son does

not like the taste of the mac. nut flour so I am trying hazelnut and pecan.

Does one taste better than the other?

karen

[Guest guest]

Hi , I'm sure that even just using all almond or any nut mixture

would be good. The chedddar and the onion are the real flavors in

these. I'm just trying to reduce the use of almonds because they are

on the high phenol list I have and the rest are under low to

moderate......

Shirley

> Shirley,

> Do you find that the taste is better if you mix the nut flours? My

son does

> not like the taste of the mac. nut flour so I am trying hazelnut

and pecan.

> Does one taste better than the other?

> karen

>

>

>