This recipe is outstandingly delicious. I have added in cocoa powder which is 'illegal' in the SCD diet but not in the GAPs diet. There are some aspects of the SCD diet which in my view are rather outdated so I ignore those! I've modified this from Sandra Ramacher Healing Foods. Cooking for Celiacs, Colitis, Crohn's and IBS Noosaville, Elephant, 2007, p. 196
Ingredients
75g almonds
50g pecan nuts
100g dried pitted dates
20g organic cocoa powder
150g honey
1 tsp baking soda
125g butter
2 eggs (beaten)
1/4 tsp salt
Method
Prepare 20cm square cake tin with baking paper and preheat oven to 150C/300F
1. Grind almonds 8 seconds speed 7. Set aside
2. Grind pecans 8 seconds speed 7. Set aside
3. Chop dates 6 seconds speed 7. Set aside
4. Place honey in TMX and add dates, almond flour, baking soda and cocoa and stir for 1 minute, speed 1, 80C
5. Add butter and when melted (about 2-4 minutes) add beaten eggs, pecan nuts and salt
6. 1 minute on speed 5 at 80C to combine
7. Pour mixture into prepared baking tin.
8. Bake for 30-45 minutes.
9. Remove from oven and cool in tin. Cut into squares and store in refrigerator.
Yum - you would never know this was gluten and sugar free. The only problem is that it tends to sink in the middle. If anybody could suggest any fixes to this I would be grateful.
