Guest guest Posted March 5, 2004 Report Share Posted March 5, 2004 Thanks for this recipe, been looking for ways to try cauliflower, another of the rare low-salicylate veggies (sorry about your bad squash experience). Hang in there with the recipes. I've had so many flops. I tried to make the Soufflé bread one night, what a JOKE, was laughing his head off at me and I couldn't decided whether to belt him or laugh along. (may have done both, ha!) I've found about every way to ruin yogurt - but most times it turns out right. I've made bread only to find the melted butter still sitting in the microwave the next morning. That's all I can think of right now... sure there's more! in NC Mom of Luke, age 5, Asperger's/salicylate intolerant/diarrhea pre-SCD; , age 3, healthy; and , 19 mos, healthy All SCD since 1/26/04 more food experiments I tried making lois lang's bread with pecan butter last night and I falied.....oh well. It's very dark and it fell in the middle. I tried toasting it and I could see all the fat bubbling out of it. I think pecan just have too much fat plus the DCCC and butter in the recipe. I will try cashews sometime; I have some hazelnuts and brazil nuts in the freezer too. The director of our preK gave me a recipe for cauliflower tots. Sam didn't like them , but I thought they were yummy. Here's the recipe. Cauliflower tots 1 head cauliflower florets, cooked until soft 1/2 stick butter 2 large egg yolks 1 cup parmesan cheese 1 tsp salt Put all ingredients in food processor and process until smooth. Place in a ziploc bag and cut a corner off with scissors (or up in a piping bag.) Pipe in 1.5 inch strips about and inch high onto a well buttered (or parchent lined) baking sheet. Freeze for 30-60 minutes. Bake at 400 degrees for 20 minutes or until golden brown. I think Sam found them too cheesy, I may try them again with less cheese or with cheddar. Chrystee Sam, 4.5, behavior/sensory issues SCD 4 weeks For information on the Specific Carbohydrate Diet, please read the book _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following websites: http://www.breakingtheviciouscycle.info and http://www.pecanbread.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2004 Report Share Posted March 5, 2004 These sound yummy. I wonder why they need to be frozen for 30-60 minutes before baking them. I have a side-by-side fridge and my baking pans won't fit in the freezer... Jody mom to -5 and -7 SCD 13 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2004 Report Share Posted March 5, 2004 " I tried making lois lang's bread with pecan butter last night and I falied.....oh well. It's very dark and it fell in the middle. I tried toasting it and I could see all the fat bubbling out of it. I think pecan just have too much fat plus the DCCC and butter in the recipe. " Mine failed before, but now I have found a small non stick bread pan. It's about 3 inches wide and 8 inches long. The results have been excellent since the new bread pan, following the recipe exactly. And I use pecan flour. Marjan Netherlands Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2004 Report Share Posted March 5, 2004 I don't know either! I only did it 20 min. I assumed the parmesan would ooze all over the place if I didn't. I am notorious for not following recipes and ending up with disasters; I had to force myself to follow this one. chrystee sam SCD 4 weeks > These sound yummy. > I wonder why they need to be frozen for 30-60 minutes before > baking them. > > I have a side-by-side fridge and my baking pans won't fit in the > freezer... > > > Jody > mom to -5 and -7 > SCD 13 months Quote Link to comment Share on other sites More sharing options...
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