Naturally gluten-free and grain-free, I really like these. This recipe is from Raman Prasad’s Specific Carbohydrate Diet Cookbook. The SC diet can be magical for getting people with inflammatory bowel conditions into remission while they start to work on the underlying causes. But the recipes in it are pretty tasty for anyone and much less damaging for the gut.
Makes 40-50 cookies.
112g (8 tbs) melted butter
1 large egg
1 tsp water
80g (1/4 cup) honey
1 level tsp ground allspice
2 rounded tsp ground ginger
1 level tsp ground Ceylon cinnamon
1 heaped tbs peeled and finely grated fresh ginger
1 rounded tsp bread soda (also called baking soda/bicarbonate)
330g (3 cups) almond flour/ground almonds
1. Preheat oven to 180C (165C fan). Grease 2 baking sheets.
2. Mix all the ingredients together in a bowl until the dough is dry enough and not stick to work with. Add more almond flour/ground almonds I needed.
3. On the baking sheet, form 4-5 cm circular mounds with the dough and press down to flatten into a cookie shape.
4. Bake 10-15 mins until the edged turn golden.
Why this is better for you:
These biscuits are naturally grain-free, which is great news for anyone struggling with Crohn’s, colitis or who may be on the SC diet during a IBS/SIBO recovery protocol. These are also high in protein (almonds) and much lower in sugars (honey) so they don’t cause blood sugar peaks and troughs. A word of warning though, these are treats, not everyday foods. This is because nuts, when roasted, no longer contain healthy oils. So eating too many of these is not good for your metabolism.