almond recipe without eggs was Re: Re: IBS and/or SIBO

[Guest guest]

Hi . You might like the SCD Shortbread recipe posted at

www.scdrecipe.com/recipes-cake/shortbread~2

It contains almond flour, and chopped nuts, as well as butter, so it's high

in fat. But the good news for you is that there are no eggs in this recipe

:-)

I like this shortbread enough to have formatted it into Mastercook, so that

I can double the recipe when baking it for a crowd.

* Exported from MasterCook *

SCD Shortbread

Recipe By : Ann, posted at www.scdrecipe.com/recipes-cake/shortbread~2

Serving Size : 16 Preparation Time :0:40

Categories : Baked Goods Contains Nuts

SCD Legal

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

SHORTBREAD

1 1/2 cups ground almonds -- " almond flour "

3/8 cup butter -- slightly softened

(3/4 stick in 1-lb pkg of unsalted butter)

3 tablespoons honey -- pasteurized (SCD)

GLAZE

2 tablespoons butter -- 1/4 stick

1 teaspoon cinnamon -- SCD legal

1 tablespoon honey -- pasteurized (SCD)

1/2 cup chopped pecans -- finely chopped

OR other nuts, finely chopped, -- chop, then measure

Preheat oven to 350F

1.SHORTBREAD:

Mix all ingredients together very well. Press into a 10 " springform pan - no

need to grease the pan. The shortbread is quite thin.

2. Bake at 350F until golden brown - this should be fairly dry, not soft and

crumbly - about 15-18 minutes. [Check at 15 minutes, just in case.]

3. GLAZE:

While the shortbread is baking, melt butter in a small saucepan. Add honey

and cinnamon and mix well.

4. Remove shortbread from the oven and cool the pan on a rack for 5 minutes.

Brush the glaze on top of the shortbread with a pastry brush. Sprinkle

finely chopped nuts on top of the glaze.

5. Return the pan to the oven and bake for another 5 minutes.

6. Cool pan on a rack, and serve. This is wonderful by itself or along with

frozen yogurt, mousse, or sorbet. Ymmmmmmmmmm.

- - - - - - - - - - - - - - - - - -

NOTES : Instructions slightly edited by Ellen

Comment in final instruction is copied directly from Ann's recipe at

www.scdrecipe.com

While Ann recommended baking the shortbread in a 10 " springform pan, I

prefer to use a jelly roll pan (cookie sheet with sides), so that I can cut

the shortbread into rectangles instead of wedges.

Hope this helps.

Ellen in Toronto

SCD March 2008

IBS, fibromyalgia, ME/CFS, food allergies, multiple chemical sensitivities

" My-Stitches " wrote in BTVC-SCD >

Wednesday, December 30, 2009 5:00 PM

Subject: Re: " IBS " and/or SIBO

However, I can eat more fat than I thought I could. I'm fine with

> pretty much as much almond butter (and sometimes I make pecan

> butter), and even nuts (not on bad days, of course). The blanched

> sliced almonds are the easiest to handle. I'm fine on almond and

> pecan flour or would be if I could figure out something to do with it

> without eggs.

>

>

> IBS, leaky gut, fibro, nightshade, Addison's