Bruschetta Recipe | Nutritional Therapy for IBD

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

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

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Soy Free

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.