Bruschetta
Prep:
|
Cook:
.svg){kind=icon}
Unknown
Ingredients
2 cups almond flour
3 eggs
¾ cup dry curd cottage cheese
1 TBSP butter, melted
1 tsp baking soda
½ tsp salt
2 tsp honey
1 tsp white vinegar
compliant pesto
compliant goat's milk yogurt
tomatoes
No items found.
200 grams almond flour
3 eggs
160 grams dry curd cottage cheese
1 TBSP (15 ml) butter, melted
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) salt
2 tsp (10 ml) honey
1 tsp (5 ml) white vinegar
compliant pesto
compliant goat's milk yogurt
tomatoes
No items found.
Rating
.svg)
Dietary Therapies
SCD
mSCD
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Preheat oven to 300°F (150°C).
- Put the almond flour in a medium bowl.
- Put all other ingredients in a blender or food processor and blend well.
- Then add blended ingredients to the almond flour and mix well.
- Spread the dough on greased 9x13-in (22.9x33-cm) cookie sheet lined with parchment paper. Should be about 1/4-inch (.6-cm) thick.
- Bake for 35 to 40 minutes.
- Cut the bread into strips.
- Cover each one with a thin layer of pesto first, then dripped goat's milk yogurt.
- Broil for a minute or two until the toppings start to sizzle.
- If you tolerate fresh tomato, add a slice or two on top.
No items found.
Nutritional Info
Storage
Notes
A bit of anchovy served on top would be good.
Used with permission from
SCD Recipe
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments