Wednesday, December 14, 2011

Cranberry Almond Honey Cookies: A Specific Carbohydrate Diet (SCD) Friendly Recipe

I’ve shared before that I often eat and blog.  I’m doing it right now in fact.  Eating this cooking (on number 5 to be exact).  Sigh, this is the beginning of something.  Something that may change my life. 

These cookies are a big deal for me because they are my first Specific Carbohydrate Diet (SCD) cookie.  And they are goodand they didn’t fall apart!  I made these a few weeks ago but added baking powder (which is an illegal food), but luckily baking soda worked fine.  I will be starting the SCD here shortly and until then I will be creating recipes for myself to eat during this adventure.  My plan is to try the diet for 1 month.  The SCD has shown to help folks like me who suffer from Crohn’s Disease (and other forms of IBD, Celiac & Autism).  I was diagnosed with Crohn’s in 2004 and medication free up until a couple months ago.  Now I am determined to wean off the meds.  It’s hard for me to believe I just learned about the SCD like 2 months ago!!  Geez, where have I been?  Shirley over at gfe has been such a wonderful, loving support.  Thank you Shirley!  I’m sure I will be calling upon her for support and a pick-me-up here and there after I start this new food routine.  I’m currently reading this book and I will be sharing what I’ve learned, and my new recipes here very soon.

Shirley recently sent me some excellent blog resources dedicated to the SCD: 
1.  Mrs. Ed’s Research and Recipes 
2.  Straight Into Bed Cake Free and Dried 
3.  Z’s Cup of Tea
And a few I’ve found by luck:
 1.  Roost
2.  The Dietary Adventures of Jilluck
3.  Against All Grain

1 cup dried cranberries, soaked in filtered water for about 2 hours (find unsweetened, or sweetened with only fruit juice, and always free of sulfur dioxide).  
2 cups raw organic almonds (preferably soaked and dehydrated for optimal digestion)
1/2 cup coconut flour
2 teaspoons baking soda
1/4 cup honey
1/4 cup coconut oil, melted 
1/4 teaspoon salt
1 teaspoon vanilla  

How To
Preheat oven to 375 degrees 
1.  In food processor (fitted with S-blade) grind almonds until they release a bit of oil.  Add coconut flour and blend into a light, fluffy flour.  Add salt and baking soda.  Blend.
2.  Strain cranberries and add to food processor and pulse, pulse, pulse, until the flour is incorporated with berries and forms a ball of dough.  
3.  In separate bowl mix together melted oil, honey, and vanilla. 
4.  With hands mix dry ingredients with wet ingredients.  To create cookie I recommend making a ball first, then with wet palms, press into little cookies.
5.  Bake 12-13 minutes.  Take care to not overcook   

*I recommend storing in a closed container in the fridge or leave open to the air on your counter.  Storing in closed container at room temp will cause these cookies to become very soft. 

Shared on Slightly Indulgent Tuesdays, Traditional Tuesdays & Week 5 of Home for the Holidays: Gluten Free Style
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Posted by Amber at

Labels: cane sugar free, cookies, dairy free, dessert, egg free, gluten free, SCD, vegan, xanthan gum free.


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