Little Dipper’s Homemade Barbeque Sauce

Success for the Little Dipper!

 

When I was little, I lived in a small rural farming town in southern Minnesota where my dad served as a pastor of a small United Methodist church.  My grandparents would come and visit us and on those occasions, we’d frequent one of the two restaurants in town.  More often or not, we’d opt for “Daniel’s” over “Burger King”.  It was on one such excursion to “Daniel’s” that I received one of my most enduring nicknames.  I couldn’t have been more than three.  I was sitting next to my Grandpa Marlowe when I noticed him place a large blob of ketchup on his plate.  Seeing my gaze, he responded by plopping a large dollop on mine as well.  Giving me a mischievous smile he said “Look, Alli, like this!”  With that he dipped his finger into the ketchup and licked it off.  I was spell bound.  And the rest is food dipping history.

Growing up, I dipped all of my food.  To a disgusting event.  When there wasn’t food to be dipped, I would eat the condiment with a spoon or by scooping it up with my fingers.  “Little Dipper” was a charitable term for what became an obsession.  Alli had to have her sauce!  Even as an adult I would ask for 3-4 BBQ packets- not one, my own ketchup bottle- not a small cup and covered everything I could think of with a thick layer of sweet and spicy goodness.

SCD was a rude awakening.  My second day after the intro diet, I tried to make BBQ and failed miserably.  I wasn’t deterred and have made at least 20 variations of BBQ over the past year.  While I may not have tried every SCD recipe out there, I have sampled a great deal of them to frustrating ends.

Enter the hero of the story.  He scales large buildings in a single bound.  He consumes large tombs of theology without falling asleep once.  He keeps his jokes about yoga to a minimum AND he likes cats better than dogs.  But even more significant than all of these virtues is the fact that he alone created the perfect SCD BBQ sauce.  Without Mike Niebauer, Little Dipper’s Homemade Barbeque Sauce would not exist.

He gave me the recipe and the first batch for Christmas this past year.  It is the perfect combination of sweet and savory with a little bit of kick.  Delicious and authentic tasting, I wouldn’t be able to tell it from commercial BBQ.  It is in fact, the perfect BBQ sauce.  Best of all, it’s incredibly simple to make!  Mike Niebauer, you got it goin’ on.

Little Dipper’s BBQ Sauce 

  • 1 Can of Organic Tomato Juice (32 oz each)

  • ¾ Cups Apple Cider Vinegar

  • 1 tsp. onion powder

  • 3 ¾  tsp. salt

  • ½  tsp. all spice

  • ½  tsp ground cloves

  • ½  tsp. cinnamon

  • ½  tsp. garlic powder

  • 1 bay leaf

  • 1 ½ Tlb. Yellow mustard

  • 1/8  tsp paprika

  • ¼ tsp ground cayenne pepper

  • Dash of chili powder

  • 1/3 cup honey

  • 1 ¾ tsp. liquid smoke (I use Wright’s, it’s SCD legal)

Directions:
1. Combine all ingredients, except for honey, liquid smoke in a large pot.
2. Simmer for 3-4 hours until very thick, stirring occasionally, more so as it thickens.
3. Turn off heat. Remove bay leaves.
4. Add liquid smoke. Stir well.
5. Transfer to a blender and puree well.

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Paleo Chocolate Crepes Cake with Coconut Whipped Cream

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Today I awoke to a beautiful spring day.  The sun was shining through the cracks in my curtains and the temperature of my apartment didn’t make me want to curl up under the covers and go back to sleep.  It was fitting that this is the first day that feels like spring because it’s the day we celebrate new life through the resurrection and it’s the day I celebrate being alive!  Praise the Lord for these 26 years and for regaining a great deal of my health through eating SCD/Paleo for 11 months now.

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To celebrate, I decided to make a special cake.  A crepes cake.  A stack of thin, sweet, crepes layered with chocolate frosting.  I started with the recipe I use for savory crepes and added more honey.

Almond Flour Crepes: 

  • 1 cup almond flour
  • 10 eggs
  • 1/2 teaspoon salt
  • 2 tablespoons honey

I used coconut oil and a 10 inch skillet.  I mixed all the ingredients together.  I made sure the oil was really hot before pouring 1/4 cup batter into pan and cooked it for about 2 minutes on each side.  It made 10 crepes.

Next, I whipped up some chocolate frosting using the recipe I use for my chocolate cupcakes.

Chocolate Frosting:

  • 1/2 cup 100% cacao bar
  • ⅓ cup coconut oil
  • 1/3 cup honey
  • 1 tsp vanilla extract
  1. In a small saucepan over very low heat, melt chocolate, honey and coconut oil
  2. Stir in vanilla extract
  3. Place frosting in refrigerator for 15-30 minutes to thicken
  4. Remove from refrigerator and whip frosting until thick and fluffy
  5. Spread over crepes and stack them one on top of each other

Lastly, I cut up about 1 cup of strawberries to decorate the cake!

When I got ready to serve it, I used Danielle, from Against All Grain‘s recipe for coconut whipped cream.  The only thing I did differently was use Aroy-D coconut milk because I am still off of Guar Gum.

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The result was pretty incredible.  I shared it with our friend’s Griff and Brittani and we were all enthralled with the fluffy whipped cream contrasted against the firm french pastry taste of the cake.  And it photographed so pretty!  So pretty in fact that I tilted it too far down and dumped it on the floor!  Luckily I am the birthday girl so no one got after me.  🙂

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Eaten on hand-painted plates from the amazing Lauren Wilgus at The Handmaden, what a treat!  Happy Birthday to me!

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