The Psychology of changing eating patterns is one of the hardest aspects of eating an anti-inflammatory diet or SCD. Today, we’re going to learn how to make an anti-inflammatory recipe (a great tart that’s wonderful for either savory or sweet treats).
I’m currently reading First Bite by Bee Wilson, in which she guides the reader through prominent and influential research studies that influence experts’ recommendations of developing healthy eating habits in children and adults. One aspect that she writes about is how our food choices are influenced by social situations. It made me think of one of the most important aspects of recipe development for the SCD diet or anti-inflammatory foods.
IT SHOULD LOOK GOOD!
Even if the food tastes delicious, the eating experience can be frustrating and ostracizing if everyone around looks at your dish and wrinkles their nose. Finding foods, that aren’t meats, that are familiar, comforting, and beautiful is difficult (and especially so for kids!) on these diets, but I have a nice tart-shell recipe that can really help make things appealing and comforting.
Fill it with eggs….a quiche! Add some lemon curd….Lemon pie! Add a thick chicken stew and a topping of the same crust…chicken pot pie! It has become a very nice all-purpose crust for SCD and anti-inflammatory cooking.
Before I lead you through the simple recipe I will give you a clear chef’s note. KEEP THE CRUST COLD. If you start to work with this crust at room temp it will fall apart. No gluten = no pliability.
SCD Almond Flour Crust-Tart
Yield: 1 9” crust
- Almond Flour 2.5 cups
- Eggs 2
- Butter 4 oz
- Salt 1 tsp
- Baking Soda 1 tbsp
- Honey (if making a sweet crust) 1 tbsp
Method of Preparation
Preheat oven to 300.
- Chef’s Note: A lower temp is desirable for this crust since it has egg in it. The egg will brown very quickly because of the Maillard Reaction so keeping the temperature low will allow the crust to cook thoroughly without catching or burning. If you put the temp too high (say 350 f. the crust will either look golden brown but be undercooked or be burnt at the edges and cooked through in the center.
Combine all ingredients into a food processor and process until everything is homogeneous.
- Chef’s Note: For this step it’s preferable (although not necessary if you don’t have the time) to let the butter come to room temp. This will prevent any butter chunks from remaining in the dough, which causes holes in the crust when they melt away during baking.
Place the dough in-between two pieces of parchment paper large enough to roll it out into a 1/8” thick.
Working quickly, roll out the dough. When at correct thickness place into the fridge to chill again for 30 minutes.
Remove from the fridge and remove the top layer of parchment.
- Visual Cue: The dough has chilled well if the dough isn’t tacky and sticky while the plastic is being removed. The plastic should be removed without much issue.
Cut the dough in half and place one half back in fridge. Turn the dough upside down and gently place it, exposed side down, into a baking pan. Gently remove the sheet of parchment remaining and smooth out any minor issues with the shape or holes in the dough. Let sit in fridge until ready for blind-baking.
• Chef’s Note: These instructions are for a small baking tin like the one pictured here. If you are using a large 9” tin you don’t have to cut the dough in half. Just use all of it!
- Work as quickly as you can at this stage to prevent the dough from falling apart. If it does end up breaking or not filling the edges completely that it is ok. Take any remaining bits and pieces and just hand press them into the baking tin until there are no holes in the center and the dough reaches the edges of the tin.
- Repeat step 4 for the remaining dough.
- Chef’s Note: Or not if you don’t need to! Bake for 12-15 minutes in the oven until the crust has set but not burnt. Cool the crust at room temp!
Here are more anti-inflammatory recipes from Travis: