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How to make biscuits you can enjoy on the SIBO diet

SIBO-friendly veggie snack biscuit recipe


veggie snack biscuits

Two weeks ago I was diagnosed with SIBO (Small Intestine Bacterial Overgrowth) and as a result I am on a strict treatment diet that excludes grains, dairy, sugar, corn, potato etc. etc. etc.

Every Sunday our little family stops doing whatever it is we are doing for snacks on the deck. Snacks on the deck are usually made up of crackers, or plain corn crisps and a selection of cheeses and dips. Sometimes we add olives, dried tomatoes, pate, and smoked trout often appears if we have visitors. It is something we all look forward to before the new week begins.

M new SIBO diet means no crackers, no corn crisps, cheese or an dips that I can find at the shops. The first week I did the ironing instead of joining in our regular snack session and it made me sad and annoyed that I had to miss out. This past weekend I was determined to find a solution so that I did not miss out. These veggie biscuits, or crisps are the result. As well as acting as a very tasty cracker to add a treat to they are great to add to your bag for a snack on the run.

veggie biscuits platter

You could call these crackers, biscuits, chips, or leathers. I am undecided on a name yet but they were inspired by Flats made by Fine Fettle. I went shopping to try to find some near me before realising that all of the varieties contain garlic, maple syrup and other ingredients banned from my diet. The only thing to do was make my own. I was getting frustrated picking up the packets of crackers in the (numerous) stores that each claimed to be “free” of something but none fitted with my requirements. Every packet had one or many more ingredients I can not eat at the moment.

This is my recipe for veggie snack biscuits. I hope it helps if you are in a similar situation. I partnered them with some of our last season dried tomatoes, olives I brined last year and a chimichurri style dip.

veggie snack biscuits SIBO

Create these veggie biscuits in a similar way to making fruit leathers in the dehydrator.

How to make biscuits you can enjoy on the SIBO diet
Prep time
Cook time
Total time
SIBO friendly recipe for vegetable snack biscuits. These biscuits are dried in a dehydrator, not baked. They are dairy free, grain and egg free. Use any vegetables that are included in our guidelines as suitable to include in your diet.
Recipe type: Appetiser
Serves: 18
  • ½ zucchini
  • ½ carrot
  • 1 tablespoon lemon juice
  • 2 tablespoons almond meal
  • fresh parsley and dill leaves finely chopped
  • a pinch of paprika
  1. Grate the vegetables into a bowl using the finest area of the grater, or use a microplane
  2. Add the remaining ingredients and stir to combine
  3. Lay a square of baking paper onto the bench top and spread the mixture out thinly over the paper. Ensure it is spread evenly.
  4. Slide the paper with the mixture on top onto a dehydrator tray
  5. Set to and allow to cook for 6-8 hours. Check it after 6 hours. Continue as required until dehydrated but not brittle.
  6. Remove from the tray and paper and cut into squares of desired size
I was so thrilled with the way the carrot version turned out that I made another batch the next day using capsicum, tomato beetroot and kale.

veggie snack biscuit recipe

Don’t miss out on the special things in your life, good food and family time. If you don’t have a dehydrator you could use the same process and cook these in your oven on the lowest heat. Open the door to let out the steam at least once an hour. Monitor for readiness. I have not tried them in the oven yet. I’ll update the instructions once I do so.

M recipe for Quinoa Crackers may help you also. Simply leave out the parmesan and replace the butter with coconut oil for a SIBO friendly version.

Have a great weekend.







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Garden Share Collective July 2016


winter vegepod container garden

This post is my monthly garden update as part of The Garden Share Collective. A group of productive gardeners who get together each month to share the progress of their vegetable garden. You can join in by linking your post below on the last Monday of each month, or via my co-hosts page Rosehips and Rhubarb

This month’s theme is seasonal. Three quarters of the way through winter the usual suspects are in my vegetable garden – broccoli, kale, cabbage, some fennel still growing well from autumn. I still have a wonderful abundance of rocket, and lettuce too, plenty to add to meals daily. It is these plants that are not “strictly” winter plants that are going into our family meals regularly. My winter plants are coming along so slowly that they will not be harvested until spring.


In hindsight I probably should have planted them earlier in autumn but it was too warm so I waited until I thought it was cool enough to do so.

This got me thinking about seasonal food. For me if it is ready to collect and eat from my garden it is seasonal. It is very specifically seasonal to our climate and growing conditions. It is common for us to have tomatoes and summer produce still being harvested right through summer and also autumn. The seasons become a little stretched. They can differ somewhat from what is considered seasonal in the market. There may be climate changes at play impacting on this also, thus altering how and what we will plant in the future.  I skipped a winter planted a few years ago and simply put in a green manure crop, and then replanted in spring.

Increase your garden harvests over the slow growth period of winter by planting those vegetables and herbs that are suited to any/most of the seasons here in Australia. This will provide you with fresh produce over the winter period while the sluggish growth of the traditional winter plants continues.

Plant these vegetables every 4-6 weeks :

  • lettuce
  • beetroot
  • carrot

fresh home grown lettuce

Herbs such as rosemary, sage, vietnamese mint and thyme will flourish all year around.

Simply cut the plant back after flowering to promote new growth the following season. They will provide a fresh boost of flavour for meals regularly.

Plants with a fast growth cycle such as radish can be replanted every 3 weeks while they are in their primary growing season (spring). They will grow across most of the year also – depending on the climate.

Rocket and spinach will also grow through all of the months of the year except for summer.



Planting now:

I have just planted a new round of seeds, including

  • Carrot
  • Chives
  • Coriander
  • Beetroot
  • Bok Choy
  • Lettuce
  • Radish

I will wait a few weeks more until I add beans.

Harvesting now:

  • Broccolini
  • Carrot
  • Fennel
  • Herbs: Coriander, parsely, rosemary, sage, oregano,
  • Kale leaves
  • Lettuce
  • Rocket
  • Spinach

Jobs in the garden:

The only thing that needs to be finished this month is replenishing of the soil in all of the garden pots around the vegetable beds. The mint below has been removed, trimmed back and small pieces replanted with new soil and compost added to the pot.

It is important to replenish the soil in pots regularly if you want them to produce wonderful fresh produce for you. The soil quickly depletes in the small space. I wrote more container gardening tips recently that you can read here.

repotting pots

One month to go! I am looking forward to the end of winter and the new growth of spring. How is your garden growing at the moment?

fruit trees end winter


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