The Official Website for The Specific Carbohydrate Diet

Breaking the Vicious Cycle

The Official Website for The Specific Carbohydrate Diet The Official Website for The Specific Carbohydrate Diet

RECIPE OF THE MONTH

SCD on the Go!

Think dehydration when you plan to travel, and you will be amazed at how many loaves of SCD bread - now crackers - or biscotti you can take with you. And, of course, both are great to stash in your pocket, purse or briefcase for any time away from home. Never go to a party, where crackers are ubiquitous, without a small container of SCD crackers to inconspicuously slip onto your plate to eat with cheese or legal dips like guacamole or white bean hummus. If you do not have a dehydrator, the crackers and biscotti can be made by: 1) first baking an SCD bread of your choice; 2) refrigerating overnight so it firms up; 3) slicing as thinly as you can; and 3) laying the slices on a baking sheet to dry out at your lowest oven setting -- 175-degrees F. will work. 

SCD Biscotti

This recipe is taken from Healing Foods, Cooking for Celiacs, Colitis, Crohn's and IBS, by Sandra Ramacher.

  • 1/2 cup cup butter - softened
  • 3/4 cup honey
  • 2 large eggs
  • 1 tsp. vanilla
  • 3 1/2 cups almond flour
  • 2 tsp. ground cinnamon
  • 2 tsp. ground anise seeds (optional)
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup slivered almonds
  • 1/2 cup currents
  • 1/2 cup pistachio nuts (crushed) - optional

Preheat oven to 300-degrees F

Line two loaf pans with baking paper

In a large bowl, combine butter and honey and mix until creamy. Add the eggs, vanilla and mix well. In another bowl, combine almond flour, anise seeds, cinnamon, baking soda, salt, nuts and currents. Mix the dry ingredients into the butter mixture and blend well.

Pour the batter into the prepared loaf tins. Gather the paper above the dough and fold over lenghwise. This will pull the dough together and give it a more round log shape when baked. Bake for 40-50 minutes or until the dough is quite firm. Remove from the oven and let it cool slightly, then remove the baked biscotti logs from the loaf tins and unwrap. 

This is where I suggest you cool them in the fridge for several hours or overnight so they completely firm up - it will make slicing much easier. Slice as thinly as you can.

You now have your choice of dehydrating the slices or drying them out on a baking sheet in a very low oven. Alternatively, the author returns the slices to the oven to rebake them for 15 minutes on each side. I have found you risk overbaking them this way, so you may want to lower your oven temperature. 

You can store the biscotti in an airtight container.

  

 

 

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Breaking the Vicious Cycle is a must read for anyone with Crohn's Disease, Ulcerative Colitis, Diverticulitis, Celiac Disease, Cystic Fibrosis, and Chronic Diarrhea. Even if you do not follow her plan, it is simply a book which is finally getting the recognition it deserves.
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- Anonymous
Amazon customer

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