Tag Archives: SCD

Coconut Milk Custard {Dairy-Free}

Strawberries and Custard with Meringue

This custard is only made with egg yolks, honey, and coconut milk. Once the custard has cooked, coconut oil is whisked in and vanilla extract is added to flavour it. In total you only need five ingredients to make it. It’s also naturally dairy-free.

It’s a family favourite I’ve been making a lot lately. I shared it once before here, as a video, but I think it’s time to feature it again. We usually eat it with fresh, sliced strawberries (we have it with other fruit sometimes such as raspberries, sliced, ripe pear, or ripe banana). I’ve found it to be quite versatile for a variety of uses as well such as this frozen custard/yogurt style dessert.

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Scrambled “Green” Eggs (Scrambled Eggs with Wilted Spinach)

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For this month’s Go Ahead Honey, It’s Gluten Free! theme it’s all about food inspired by your favourite children’s book. I had some grand ideas, but none of them came to fruition – mostly because they were a little too far flung. I realized that I’d need more than a month to really hone and refine them (difficult, too, when sometimes the food from a book is open to interpretation, especially in the fantasy genre).

The deadline for Go Ahead Honey is this Friday. If you haven’t yet submitted your creation, please do! Email it to me at contact@zscupoftea.com. Please see the original post for further details. The round-up will go live on Monday, April 25th.

I settled on making scrambled eggs with spinach, inspired by Dr. Seuss’s Green Eggs and Ham. I don’t know if it is my favourite Seuss book per se, although I do have fond memories of reading Dr. Seuss and being read to – often the same book repeatedly, so that my parents would have memorized it – but forbid that they should recite it.

Whether or not Green Eggs and Ham is my personal favourite, I know it is with most children and often they’ll want to eat the eponymous dish. They don’t need convincing. While it’s easy to simply dye the yolks with some green food colouring and serve them sunny side up with ham on the side (optional), I decided to use spinach instead. It’s a healthier option and you’re getting some greens with it.

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His First (Flourless) Peanut Butter Cookie

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I wasn’t sure about posting flourless peanut butter cookies. There are countless other sources online and in print and one can only do so much with a basic recipe. My decision to post the cookies anyway, though, came about when my brother had his first ever peanut butter cookie. In fact, the first time he’d ever had something with peanut.

I’ve mentioned before about my brother’s peanut tolerance here, when I posted these flourless almond butter or peanut butter chocolate chip cookies. When my family was SCD for a year, he never ate peanuts in any form since they can be hard on the digestion and at that moment in time we wanted to help him clean up his gastrointestinal system without distressing. Peanuts can also cause problems for some children who have autism. As those of us with dietary issues know, or have loved ones that do, though, this is not across the board since every child is different. (Peanuts are considered safe in general on the SCD.)

I’d made a batch of flourless peanut butter cookies and set them on the table. I didn’t have almond butter or another nut butter to make cookies for him. Although we’re no longer strictly SCD, he has refused to try whenever we offered him something with peanut, as he has been very specific with what he allows himself to eat.

He asked if they were peanut butter, and I said that yes, they were. Then, as my Mum took one, he asked if it was okay for him to try one. When she said yes, he took a cookie from the plate and had the smallest bite. It could have been a nibble. After this, he took another small bite and told us that he liked it and he finished it.

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