6 egg whites
4 egg yolks
Pinch salt
1/3 C. (+ 1 T.) dry curd cottage cheese
1 T. water


Beat the egg whites with salt until firm. Blend together the yolks and DCCC and water until liquefied. (If you don't have DCCC, use dripped yoghurt and eliminate the tablespoon of water)

Gently fold the yolks into the whites and spread into a parchment paper lined and side greased 9"x13" glass pyrex. Bake at 300 degrees F. for 30 minutes. When you remove it from the oven it will be big and fluffy, like a souffle. It will settle but still remain doughy.


While still hot from the oven, use a flat spatula to remove the bread from the sides of the dish and turn it out. Separate it from the parchment paper on the bottom and return it to the dish bottom side up. Bake this side for an additional 10 minutes at 300 degrees F.  Remove from the oven. I let it cool and then slice into 8 slices. This bread must be refrigerated. I learned that the hard way.



I love this bread because its taste is simple and does not overpower anything that you put on it. I use it as hamburger buns, for salmon sandwiches, I toast it before I use it and it crisps up really nicely and still remains light and fluffy in the middle.



2 C. almond flour
4 eggs
2 C. Sharp Cheddar Cheese, grated
1 T. butter, melted
1/2 t. baking soda
1/2 t. salt
2 t. honey
1 t. apple cider vinegar


1 small onion, chopped

3-4 jalapeños, deseeded & chopped fine

Preheat oven to 300 degrees F.  Hand beat eggs for a few seconds and add all ingredients, except almond flour, and mix.  Stir in almond flour.  Spread dough about ¼” thick on greased 9”x13” cookie sheet (or cookie sheet lined with parchment paper).  Bake 30 to 35 minutes or until medium brown color.  Double this recipe for a 12”x17” cookie sheet.



1 envelope unflavored gelatine

½ C. pineapple juice (or water)

1/3 C. honey

Dash of salt

1 C. grape juice (no sugar added)

3 T. fresh squeezed lemon or lime juice

¾ C. halved seedless grapes or pineapple tidbits

2 diced medium-sized bananas

¼ C. chopped walnuts or pecans


Sprinkle gelatine over pineapple juice (or cold water) in small saucepan.  Place over low heat, stirring constantly until gelatine dissolves, about 2-3 minutes.  Add honey, salt, grape juice, & lemon juice and refrigerate until partially thickened.  Fold in fruits and nuts.  Pour into mold or bowl and refrigerate until firm.  Serve with one of above Cream Cheese Toppings.



1 C. almond flour

¼ C. butter

½ C. honey

1 T. vanilla

½ t. cinnamon

½ t. ginger

¼ t. cloves


Process all ingredients at least 5 minutes and smooth into an 8 ½” x 6 ½” non-stick cookie sheet (toaster oven size).  Bake at 325 for 25-30 minutes or until toothpick inserted comes out clean.  Don’t let overcook.  Cool slightly & cut into squares. These are even better after refrigeration.  


Variation:  Leave out the cinnamon, cloves & ginger. Process other ingredients at least 5 minutes and stir in any of the following:  ¾ C. unsweetened coconut, 1 C. sliced almonds, or 1 C. chopped pecans or walnuts.



2 ripe bananas

6 T. applesauce

2 T. homemade 24 hr. yogurt, dripped

1 t. vanilla

2 t. honey


Mash 1 banana and stir in other ingredients.  Slice the other banana and add to mixture.



3 egg yolks

1 ½ C. 24 hr. yogurt (use dripped yogurt if want a less tart pudding)

½ t. vanilla

½ C. honey

¼ t. salt

1 envelope gelatin

3 bananas, pureed

1-2 bananas, sliced


In double boiler, beat egg yolks and add yogurt, vanilla, honey and salt.  Cook at med-high heat, stirring, until slightly thickened (about 10 minutes) and gradually sprinkle in gelatin, stirring as you add.  Stir until mixture is very smooth and set aside.  Puree 3 bananas until smooth and add to mixture.  Slice 2 more bananas and mix into pudding. 


Kay’s  Gingerbread Squares (above) are delicious crumbled in a serving bowl with pudding on top and more crumbled Gingerbread on top. 


For “fake” Vanilla Wafers, make Kay’s Gingerbread Squares and leave out cinnamon, ginger and cloves and increase vanilla to 1 teaspoon.  Bake into small cookies on cookie sheet.


Peel a ripe banana, cut it in half, put in plastic bag, close, and pop in freezer.  When frozen, take out and enjoy.  It's the real thing . . . a banana Popsicle!  If you have lollipop sticks, it’s great to insert in the ends of the "pops."



Slice a banana lengthwise and place on baking dish

Sprinkle with nuts, raisins, shredded sugar free coconut

Drizzle with honey

Bake in 350 oven until starting to brown.


1 large ripe banana, mashed

2 eggs

Pinch baking soda (optional)

¼ t. vanilla flavoring (optional)

Dash salt


In a shallow bowl, mash with a fork a ripe banana.  Push the mashed banana to one side of the bowl to make room for the eggs.  Beat eggs with a fork and add the baking soda, vanilla, and salt.  Pour two 4-inch pancakes on a buttered medium hot cast iron grill (I like to use an omelet pan so it will be thicker).  To make a thicker, fluffier pancake, go around the pancakes with a spatula, pushing the edges in toward the center, until they set.  Turn the pancakes with a spatula when they are firm and slightly browned on bottom.

Serve with a dollop of yogurt on each pancake. Top with honey and cinnamon, or honey with maple flavoring added, and a sprinkle of mixed nuts, or your favorite chopped or puréed fruit, or applesauce.



Dump a few spoonfuls of almond flour into a bowl

Dump a pat of butter on top

Dump a few spoonfuls of applesauce or chopped fruit on top

Microwave 30 seconds

Stir & eat!



¾ C. SCD homemade lactose-free yogurt

1 large ripe banana

1 t. fresh   ginger, grated   

½ papaya, peeled

½ C. seedless grapes

Sliced almonds (optional)


Blend together yogurt, banana, papaya, grapes and ginger in blender.  Top with a few sliced almonds.