The other night I used my new Instant Pot to make chili and I wanted to have some kind of bread with it. I don’t typically make SCD bread because I’m never quite satisfied with it. I decided to try something I had never made before and I’m so glad I did.
This Skillet Bread is very satisfying and versatile. I also enjoying cooking in my cast iron skillet. The skillet provides more of a crispy texture that I like for baked items.
This recipe combines coconut and almond flour, which I also think improves the texutre over just using almond flour. I used SCD yogurt, but you could also use coconut milk. A tip for using yogurt when cooking is to wisk the yogurt until smooth. This keeps it from separating and becoming lumpy during cooking.
You’ll also notice that I have date syrup listed in the ingredients. I recently purchased this and I love it! It has a deeper flavor than honey and is a little like molasses so it’s great for baking. It’s a little expensive and can be harder to find, so if you don’t have it, you can substitute honey.
When I make baked items using almond flour, I’ll typically toast leftovers. Almond flour items tend to be quite moist and toasting them in a pan with a little butter livens them up and adds great flavor.
I had my first slice with chili and then decided to get a little creative with the leftovers.
When toasting the bread it’s easiest to slice it through the middle to get two thin wedges – so they’re now closer to the thickness of regular bread.
I made cinnamon toast by adding a little cinnamon and honey to the top of the toasted wedges.
When I was growing up, I loved peanut butter and banana sandwiches. I decided to trying that here by topping my toasted wedges with some SCD-friendly peanut butter, sliced banana, and a little honey. This was my favorite and would be a great kids meal!
What will you make with your skillet bread?
Ingredients
- ¼ cup butter
- ¾ cup SCD yogurt
- 1 tsp apple cider vinegar
- ¼ cup date syrup or honey
- 5 large eggs
- ¼ cup coconut flour
- 2 ½ cups almond flour
- 1 tsp baking soda
- ½ tsp salt
Instructions
- Preheat oven to 350 degrees
- Heat butter in a 10″ cast iron skillet over medium heat until it’s melted
- Swish butter around the pan until bottom and sides are coated
- Pour melted butter into a large mixing bowl or stand mixer bowl
- Keep butter in skillet melted by placing the pan over low heat while you prepare the batter or by placing in the warming oven
- Wisk yogurt until smooth and add to mixing bowl
- Add vinegar and honey and mix at medium speed for a minute
- While mixer is running, add the eggs one at a time
- After last egg is added, stop the mixer and add the coconut flour, almond flour, baking soda and salt. Tip: use a wire mesh strainer for the almond flour to sift any lumps out
- Mix until just combined
- Pour batter into the warm skillet
- Bake for 30 minutes until toothpick, or knife, inserted in the middle comes out clean
- Cool on wire rack for 15 – 20 minutes before cutting
- Store left overs in refrigerator or freeze
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