SCD Recipes

Below you'll find some of the candy recipes that members of the SCD mailing list have mailed to one another.... If there is any contradiction between instructions in Breaking the Vicious Cycle and any recipe in these archives, kindly adhere to what the book states.

Elaine's words:"The glucose (commercially produced glucose powder) is not really glucose. I can't go into the long story of my investigations with it, but it is actually a mixture of many small chains of glucose - not just the monosaccharide, and I am suspicious about using a lot." She has also said that if glucose also has the word "dextrose" on the label it is more likely to be close to the natural, "real" glucose found in nature. Therefore SCD'ers be warned - eat powdered glucose candy in small quantities if at all. Elaine says the best candy is made with honey.

Therefore, all recipes calling for powdered glucose have been removed. Please use the Feedback form if you manage to find a stray recipe. :-)

  Candy sweets, snacks confectionery

> almond flour / butter / honey
Marzipan Animals
I made marzipan (by accident) the other day. I thought it could be a fun treat for parents on the list to make with the kids. You can create and eat homemade marzipan animals for the holidays.

I just pigged out and ate it by the sinful spoonful all week : )

  • 1 cup hughson ground blanched almond flour
  • 1/4 cup butter
  • 1/4 - 1/3 cup honey
  • 2 teaspoons SCD legal vanilla

    You would have to Check out food colorings to see if they are scd compatible for colored marzipan.

    I used the food processor to combine until smooth and creamy, refrigerate until stiff enough to handle. Use like clay to form animals.

    Store in the fridge to keep firm.

    Have fun,


> pecans / honey
Candied Cinnamon Pecans

  • 2-1/3 cup pecans*
  • 1/2 cup honey
  • 1/4 cup date sugar
  • 2 teaspoons cinnamon
  • Pinch cloves and nutmeg

    Step 1
    Preheat oven to 350 degrees F (180 C).

    Step 2
    Place pecans on cookie sheet or baking pan and lightly toast -- about 6-7 minutes, depending on your oven. Nuts are done when you can smell a nutty, toasted scent.

    Step 3
    Remove pecans from oven and pour honey over them. Stir to coat nuts evenly, and return to oven.

    Step 4
    Mix date sugar and spices in a large bowl.

    Step 5
    Pecans are ready to be removed from the oven when all the honey is warm and coating them.

    Step 6
    Pour the hot pecans into the large bowl of spiced date sugar. Toss well until the pecans are thoroughly coated with the date sugar mixture. Spread on a cookie sheet in a single layer and allow to "set." Enjoy warm or at room temperature. You may also box them in cellophane-lined, holiday decorated tins and give as gifts. They will be appreciated!

    *Note: Walnuts, almonds, cashews, hazlenuts and even peanuts are also delicious when prepared in this way!

> nuts / coconut / honey
Honey Macs
  • 1/2 cup butter, at room temperature
  • 3/4 cup honey
  • 2 eggs
  • 2 T lime juice
  • 3/4 cup macadamia nuts ground to a butter
  • 1 cup coconut (unsweetened, shredded)
  • 3 1/2 cup almond flour
  • 3/4 tsp salt
  • dash nutmeg

    Preheat oven to 325 degrees F

    Cream butter until soft, add the honey and blend until smooth.
    Add eggs one at a time and mix each in completely.
    Add lime juice, nuts, coconut and blend until well-combined.
    Shake salt, soda and nutmeg over the batter, stir in.

    Drop by spoonfuls onto a lightly greased cookie sheet.
    Bake for 12-15 minutes or until just golden brown.
    Allow to cool on the cookie sheet for 2-3 minutes.
    Transfer with a spatula to a wire rack.

    Makes 2-3 dozen.

    *Experimental may need to add more almond flour
    to get the right consistency, I had to play around so that 3
    1/2 cup almond flour is an estimate! You may want to try a
    "test" cookie and add flour as needed.

> almonds / pecans / honey
Almond-Honey Crisps Variation

tried over Xmas and Melissa loved it
  • 1 cup pecan meal or groung almonds
  • 1/4 c. butter
  • 1/3 -1/2 c. honey
  • 2 t. vanilla (unsweetened)

    Mix together and spread in a greased 8x8 pan---
    Cover with blueberries and bake at 375 degrees F. ~15 min.- until crisp.
    I imagine apples, raspberries, strawberries & rhubarb would also be good toppings.


> gelatin / pineapple / yogurt
Bavarian Cream


  • Soak 1 pack Knox unflavored geletin in 1/4 cup cold water
  • Heat 1 cup pineapple juice
  • Dissolve soaked gelatin in hot juice.
  • Chill this mixture until it starts to thicken.
  • Add 1 cup homemade yogurt (presweetened with honey) and 1 cup crushed pineapple to the partially set mixture.
  • Pour into molds or other container and chill until set.

  • (Note -- this has a bad aftertaste when it is first mixed together, but after it's set it is delicious. The texture reminds me of tapioca.)

    Best wishes

    > dried fruit / sunflower seeds

    Fruit Candy

    Couldn't resist posting this one from "Sweet and Sugarfree" (can't wait 'till I can start eating this stuff!):
    Candy is Dandy

    • 1/2 cup finely chopped dried fruit
    • 1/2 cup sunflower seeds
    • 1/2 tsp cinnamon
    • 1 cup peanut butter
      Topping: 1/3 cup flaked unsweetened coconut

      In a medium-sized mixing bowl mix together chopped dried fruit, sunflower seeds, and cinnamon. Gradually add peanut butter, using just enough to form a soft dough. Roll dough into 1" balls and gently roll balls in coconut. Place on cookie sheets and refrigerate until serving. Yields 2 or 3 dozen.

      Add chopped or ground nuts, sesame seeds.

      Recommended Dried Fruits:
      Apples, bananas, pears, dates, figs, pineapple, apricots.


    > apple / strawberry / honey
    Apple Leather

    (Same as those fruit roll ups that they sell)
    • 2 cups of homemade apple or strawberry puree
    • 1 to 4 tbsps honey
    • cinnamon (to taste)
    • strawberries.

      Stir ingredients together.
      Line a jelly roll pan with plastic wrap.(I use two sheets crosswise so there is some overhanging)
      Spread mixture over that.
      Dry in an oven 150 degrees for 8 to 10 hours or overnite.( I usually do it overnite)It will be stiff enough to pull off the plastic wrap. If still sticky on one side, you can turn it over for a few more minutes.
      It is easy to remove and I cut it in small pieces.. roll it ... and wrap.

    > yogurt / bananas
    Yoghurt With Honey

    I make myself an "SCD cocktail" in the blender...

    • homemade yogurt (made w/ L. bulgaricus & S. thermophilus)
    • frozen very ripe organic bananas (from my stash)
    • some liquid acidophilus
    • some organic flaxseed oil
    • some honey
    • a dash of organic vanilla

      No measuring - though I do look at how much yogurt I've splunked into the blender jar and give it about a banana per cup. It's yummy and I don't even notice the flaxseed oil.

      The other day I experimented and added a little organic peanut butter - the finished mixture kind of tasted and smelled like vomit - I managed to gulp it down but won't be trying that one again... ;-)


    >honey / walnuts
    Mimi Sheraton's Passover Honey Nut Candy

    I've been inspired by all of Deanna's great info about kosher ingedients and methods, so I picked up "The New York Times Passover Cookbook".
    I'm looking forward to trying lots of the recipes in it, and thought I would share this one with you. (I haven't tried it yet but it sounds great!). The only thing that would need to be changed is the 1 tbsp. sugar. I wonder if it couldn't just be omitted?

    • 16 liquid ounces honey, preferably dark
    • 1/2 tsp. ground ginger
    • 1 lb shelled walnuts
    • 1 tbsp. finely grated orange rind
    • 1 tbsp. fresh lemon juice
    • light veg. oil for platter

      In a small, heavy-bottom saucepan, boil the honeyl. Reduce the heat to low and stir until the honey darkens slightly.

      Add the ginger, nuts, rind and lemon juice. Stir over very low heat for 7 to 8 minutes, or until the nuts have absorbed some honey. Remove from the heat and stir for 1 to 2 minutes. Then, while still quite hot, pour onto a lightly oiled platter or cookie sheet. Spread to 1/2 inch thickness.

      When the mixture cools and is fairly firm, cut into small squares. When cold and reasonably firm, separate into pieces. Store in a cool, dry place.

      Makes about 2 pounds of candy.


    > honey / tahini
    SCD Halva
    > Paula - How 'bout a recipe for homemade SCD halva? Any ideas?
    > Deanna
    Well, by mixing honey with tahini, you will find the taste is very reminiscent of halva, which I LOVE. That's why I definitely dig tahini-honey cookies. I bet that using ground sesame seeds as flour, instead of almond flour as a base, would create an even more authentic halva taste. As far as candy goes, the consistency of the honey makes it tough to get the texture right. Perhaps date sugar...? But I'm wary of this, since several people said it triggered a flare-up.
    > fruit
    Jam / Marmalade

    I don't remember Elaine's instructions for making jam/marmalade, but here's what we do to make preserves:
    • Put fresh or frozen fruit in our 4-quart West Bend slow cooker, on setting 4 (of 5), along with enough water to prevent scorching.

    • After slow-cooking all day (or night), stir in honey to taste and 1-3 (depending upon amount and type of fruit) packets unflavored gelatin. (We mix the gelatin with some cold water first, since that's what the package says to do when making "Jello".)

    • Put in refrigerator overnight in uncovered glass bowls or jars.

      The best part about using the slow cooker is that there is no need for the constant stirring, as there is in stovetop preserve-making. The same holds for making catsup, salsa, or "spaghetti" sauce.

      Our local Kroger supermarket sells frozen peaches and strawberries, which each worked well. They also have frozen rhubarb, which we mixed with the strawberries for delicious strawberry-rhubarb preserves.

    > sesame seeds / honey
    Sesame Butter
    For those who enjoy the distinctive taste of sesame seeds... Sesame butter or tahini can be used in baking, eg, honey/tahini cookies using almond flour as a base and adding a touch of salt and vanilla; also mix with honey to make frozen dessert "balls."

    Tahini makes a GREAT salad dressing mixed with lemon, salt, garlic, and yogurt (the yogurt is optional here), with a little pure water to get the desired consistency. Tahini and honey also is fine on bread and muffins if that appeals to you. Try tahini mixed with fresh squeezed orange juice as the base for a batch of tasty muffins. Throw in some fresh ginger for added flavor.

    > sunflower / pumpkin seeds
    Roasted, Salted Pumpkin Seeds

    From: "Paula Sirois" <>
    To: <>
    Subject: sweets and snacks

    Last night, we found the perfect portable, crunchable food for the cinema: roasted, salted pumpkin seeds. FAST, EASY, and totally DELICIOUS--not at all dissimilar to the satisfying experience of chowing down on popcorn to one's heart's content. This is, however, far more nourishing.
    (BTW, if you are consuming these in measurable amounts, keep in mind that I've read sunflower seeds are better for women and pumpkin seeds are better for men in terms of nutritional value--something about hormonal balance.)

    I began with raw, organic seeds. I then heated them up in a saute pan with a bit of virgin olive oil for just a few minutes, stirring all the while...and, adding plenty of pure salt. Another quick snack we picked up from the health food store today: organic dried calymyra figs. All in all, very rewarding!

    Well, I am off to conjure up some ratatouille drenched in melted havarti!