JELLY ROLL

6 eggs, seperate
1/3 cup honey
1 1/2 cup almond flour
1/4 tsp. baking soda
SCD legal jam or honey frosting
Ground nuts or unsweetened shredded coconut

    Beat the egg whites. Add yolks one at a time, add honey while beating.  Gently fold in nut flour and baking soda. Bake on cookie sheet lined with parchment paper at 350F. for 16 minutes. Let cool for 10 minutes.
    Spread jam or frosting evenly on cake. Roll cake in jelly roll fashion lengthwise. Wrap up and freeze. When frozen, spread jam or frosting on outside. Top with ground nuts or coconut. Freeze again.

SPAGHETTI SQUASH SALAD

1 lg. spaghetti squash
1/2 c. vinegar
1 carrot, grated
1 sm. onion, diced
1-2 homemade pickles
1/2 Tbs. honey
1/2 tsp. salt
1-6 Tbs. homemade mayonnaese
1/4 c. pickle juice

Cut squash in half. Remove seeds. Bake face-down on parchment paper for 45 minutes. Separate strands with fork. Mix all ingredients together in bowl. Let settle for at least 2-3 hours before serving.

CHEESE SNACK

4 cups dry curd cheese
1 cup yogurt
5 eggs
1 tsp. pure vanilla extract
1/2 cup almond flour
3/4 cup honey
2 Tbs. butter

Blend all ingredients in blender. Bake at 325F until slightly golden brown. Turn oven off. Keep cheese snacks in closed oven for one hour. Refrigerate.