Great point Carol – I know that I will be making this recipe with Almond Butter because I know that I tolerate it ok and I want to feel good after I eat it!

~ Jordan

Almond butter cake
2 cups almond butter
1 cup pure honey
1/2 teaspoon of baking soda
4 eggs

Preheat oven to 300 degrees.
Beat eggs, honey and baking soda together.
Then add almond butter.
Pour mixture into 9×13 greased pyrex dish and bake for 30-35 minutes.

Frosting
1 cup butter
3/4 cup honey
1-1.5 teaspoon of vanilla extract
1/4 cup almond butter

Cream room temperature butter (Mix it until it starts to lighten). Add honey and vanilla and mix well. Add almond butter and mix well again.

I loved your warnings cause I’m sure I would have tried to early to put the frosting on.

I have another family party coming up soon, and after my SCD pumpkin pie success I’m going to be on the hook for more desserts, Thanks!

Pumpkin Cake Bars with Cinnamon Icing

-recipe adapted from the Food Renegade blog
http://www.foodrenegade.com/pumpkin-cake-bars-with-cinnamon-icing/

Yield: 9 bars

For the Cake
1 c butternut squash puree
1 c almond or cashew butter
1/2 c raw honey
2 eggs (from pastured hens!)
2 t baking soda
1 t vanilla extract
1 t cinnamon
1/4 t nutmeg
1/4 t cloves

For the Pumpkin Cake

Preheat your oven to 350F.
In a medium sized bowl, combine all the cake ingredients and mix thoroughly to
combine. Pour into an 8 x 8 oven safe baking dish (I suspect you could squeeze 12 cupcakes out of this recipe if you use a muffin tin). Bake until completely cooked through and a sharp knife or toothpick can be inserted and come out clean- about 30 minutes.

Once the pumpkin cake has cooled, cut it into 9 squares and remove from the pan.
Now: if the cake isn’t completely, 100%, no doubt in your mind, cool you are
not allowed to proceed. I’m telling you, if your cake isn’t cool, the icing will just slide right off into a pile of goopiness and all will be wasted. If you haven’t experienced what disastrous-ness comes from not heeded the above warning, you only need try it one time to learn.

For the Vanilla Meringue Frosting
-from the Health, Home and Happiness blog
http://www.healthhomehappy.com/simple-meringue-frosting-refined-sugar-free.html
* 1/2 cup honey
* 2 egg whites, eggs at room temperature will be easier to separate
* 1/4 teaspoon sea salt
* 1/2 teaspoon vanilla (optional)

This recipe takes less than 10 minutes, but it does have to be done all at once. The honey must be poured into the egg whites while it is still hot or it will solidify. The hot honey also cooks the egg whites.

1. Heat honey in a saucepan over medium heat 5-10 minutes; until mixture bubbles and darkens a bit.
2. Meanwhile, separate two eggs, being very careful to avoid getting any yolk in with the whites.
3. Add the salt to the egg whites.
4. Put two whites in a stand mixer with a whip attachment, or use a hand held mixer and a bowl held steady by a helper.
5. Mix starting on medium.
6. As the eggs start to froth, turn the mixer up to high.
7. At the same time you turn the mixer up to high, start pouring the honey in with a thin steady stream, taking about 1 minute to pour in the hot honey.
8. Continue mixing on high as the frosting fluffs and thickens and is cool enough to touch, 2-3 minutes.
9. Add the optional vanilla while mixing.
10. Use a spatula or butter knife to frost cupcakes, or spoon into a piping bag and pipe onto cupcakes for a more decorative look.

The extra egg and baking soda make them lighter than the BTVC brownies.

If you want to make them really fluffy like cake, add 1/4 cup nut flour, and separate the eggs (beat egg whites until stiff and fold into the mixture last, right before putting them in the oven.

I don’t worry about the carbs. There are so few truly high carb foods on the SCD, that if you exercise, I think, unless it bothers your gut, it’s a non-factor. My two cents.

Happy Thanksgiving all!