Banana-nut muffins at Rockland B&Bs

http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=17868

When we're staying at B&Bs, I send an email in advance explaining that I don't eat grain and asking for a simple meal of eggs and fruit and meat. I'll also include a link to SCD recipes online, just in case the owner wants to experiment.

One experiment that went over extremely well was at the LimeRock Inn in Rockland Maine. I can never remember whether Frank or PJ is the baker, but he made the most fabulous almond-flour muffins which have become such a staple that a variant of the recipe (using pecan flour, which is easier to make in your food processor) is one they chose to highlight in a Yankee Magazine article about the Inns of Rockland!

Squash latkes

2 cups roughly grated butternut squash
1 cup roughly grated onions
2 eggs
3 Tbsp almond flour
salt
optional: garlic, cinnamon, cayenne

After grating squash and onions, let sit for 15 minutes and then press out the excess water. Mix all ingredients together. Fry pancakes (3" across, 3/8" thick) in oil until brown on each side. Serve with applesauce.

This is a standard potato pancake recipe, with the grated potatoes replaced by a mix of squash and onions and the wheat flour replaced by almond flour. You can change the ratio of squash to onion to suit your taste.