SIBO-friendly veggie snack biscuit recipe
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.
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.
Create these veggie biscuits in a similar way to making fruit leathers in the dehydrator.
- ½ zucchini
- ½ carrot
- 1 tablespoon lemon juice
- 2 tablespoons almond meal
- fresh parsley and dill leaves finely chopped
- a pinch of paprika
- Grate the vegetables into a bowl using the finest area of the grater, or use a microplane
- Add the remaining ingredients and stir to combine
- Lay a square of baking paper onto the bench top and spread the mixture out thinly over the paper. Ensure it is spread evenly.
- Slide the paper with the mixture on top onto a dehydrator tray
- Set to and allow to cook for 6-8 hours. Check it after 6 hours. Continue as required until dehydrated but not brittle.
- Remove from the tray and paper and cut into squares of desired size
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.
Get a weekly delivery of Fresh content straight to your in-box.
Join me here: