The Official Website for The Specific Carbohydrate Diet

Breaking the Vicious Cycle

The Official Website for The Specific Carbohydrate Diet The Official Website for The Specific Carbohydrate Diet


Dry, Non-Perishable and Ready to Pack!

Travelling - or camping - on the Specific Carbohydrate Diet requires planning and preparation. But it's worth it, because you can leave on your trip with the peace of mind that you've packed SCD legal, non-perishable snacks to fill in between meals. Crackers, biscotti and granola are three great foods to take along.

There are many SCD cracker recipes you can find, but these were made from our favourite, pumpernickel bread recipe from the Healing Foods cookbook  by Sandra Ramacher. I added an herb mix of about 2 1/2 teaspoons of oregano, thyme and herbs de provence to make them savoury. Garlic and finely minced onions are another great add-in for crackers. Check out Recipes for the Specific Carbohydrate Diet by Raman Prasad for many interesting cracker recipes.

When making crackers, let the loaf of bread cool completely in the fridge, preferably over night if you have the time. Slice it thinly and then dehydrate in a dehydrator or at the lowest setting of your oven - about 175-degrees F. The dehydrator is very useful, as you can have the crackers done in a little more than an hour.

Now for the biscotti...There's a wonderful  almond flour biscotti recipe in Healing Foods, but for the one shown below, I made a modification by making the biscotti out of pumpkin seed butter for a nut-free version.  Once baked, let the loaf cool completely in the fridge and then slice thinly. Dehydrate as above. When making biscotti, the dried fruits and nuts need to be cut very small or they will interfere with slicing the loaf thinly. So if you run out of currents, as I did once, finely chop raisins.     

Finally, SCD granola is one of those staples that is great to have in your fridge or freezer. Sprinkle it on yogurt with fruit, eat is as a breakfast cereal with homemade almond or cashew milk or bag it dry for a snack to go. 

SCD Granola:

- 1 cup chopped raw almonds* 

- 1 cup chopped raw pecans*

- 1 cup sunflower seeds (hulled, raw, unsalted)

- 1 cup pumpkin seeds (hulled, raw, unsalted)- 1 cup unsweetend shredded coconut

- 1/2 cup sesame seeds

- 1/4 cup unsalted butter

- 1/4 cup honey

- 1/8 tsp. ground clove

- 1/4 tsp. ground nutmeg

- 1/2 tsp. ground cinnamon

- 2 cups raisins

* Feel free to substitute your favorite nuts - the recipe shown is made with walnuts, cashews and hazelnuts instead of almonds and pecans.

To assemble: Preheat your oven to 300 degrees F.  Combine all the ingredients except the raisins, which I prefer not to cook and add to the granola once it has cooled. This prevents the raisins from becoming hard. Spread the mixed ingredients thinly and evenly on two large baking sheets covered with parchment paper. Bake for 10 minutes and then remove from the oven, turn the mixture and return to cook for another 5-10 minutes. Caution: it is very easy to overcook the granola so after returning to the oven after the first 10 minutes, check after 5 minutes. You want to see just the slightest color but NOT darkening!

Pumpkin Seed Biscotti:

- 3/4 cups pumpkin seed butter

- 5 eggs

- 1/4 cup coconut oil, melted

- 1 tbsp. honey

- 1 tsp. apple cider viniegar

- 1 tsp. baking soda

- 1/2 tsp. salt

Combining the ingredients above makes a standard loaf of bread. To make biscotti, add:

- 3 tbsp. shredded coconut

- 1/4 cup honey

- 1 cup currents

- 1 cup well chopped (almost crushed) pumpkin seeds

- 2 tsp. ground cinnamon


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