Angie's Blueberry Lemon Muffins

 

In a saucepan mix:
      1 Cup frozen Bluberries
   1/4 Cup Water
     1 Tbsp Honey

Stir until thick, then let cool.

Combine dough ingredients
1 1/2 Cup Almond Flour
   1/8 Cup Melted Butter
   1/4 tsp Baking Soda
   1/8 tsp Salt
      2 tsp lemon juice (not from concentrate)
      1 tsp grated lemon rind
      2 Eggs
   1/4 tsp Pure Vanilla Extract
   1/4 Cup Honey

Combine the almond flour baking soda, salt,
Combine the cooled berries, vanilla, honey, lemon juice, lemon rind and eggs in another bowl. Add the dry ingredients to the wt ingredients and mix well.
Bake for 25 min at 325°.

Angie's Specific Carbohydrate Diet Pizza

Sauce

3 cups SCD-Safe tomato juice (Canned Dole Brand)

¾ cup chopped onions

½ Tbsp SCD-Safe red wine vinagar (Pompeian Brand)

1 Tbsp Honey

½ Tbsp Olive Oil

Put all ingredients in a sauce pan and partially cover with lid. Simmer until it becomes more like sauce. Make the crust while the juice boils down.

Crust

1 cup almond flour

2 large eggs

2 crushed cloves garlic

½ cup finely grated Parmesan cheese (no pre-shredded)

1 Tbsp olive oil

½ tsp salt

Mix all ingredients and slowly add additional almond flour and olive oil until dough can be rolled into a ball. Set the oven for 375 degrees. Spread the dough in a greased, eight inch pie pan and place in the oven for 5-7 minutes while the oven preheats. Remove when dough is firm to touch.

When sauce reaches desired consistancy, spread it the crust and top.

Toppings

2 cups Brick cheese

4 mushrooms sliced

½ green pepper diced

Top it any way you want. Brick cheese is strongly recommended.