Pumpkin Biscotti With Cranberries And Almonds
Medically reviewed by Christiana George Updated Date: June 8, 2023
Apparently I’m on a pumpkin spree.
Allow me to grin sheepishly and assure you that pumpkin puree season is almost over, a fact that makes me feel both sad and just a little relieved. For Chris, at least. His pumpkin fatiguée has never run so high. (Although one serving of pumpkin pie should cure him of that.)
And admittedly, even my tolerance is beginning to wane. I tend towards the obsessive in many aspects of my life, and pumpkin is one of these things. As well as listening to the same song/album on repeat, wearing the same shirt for weeks on end, wanting to eat at the same restaurant every time I go out, etc. etc. The inevitable result of such overload is almost criminally tragic: after such sensory gluttony, said objects/activities become warped, twisted. I can never view them the same way again.
That early magic is so transcendent, yet transient. Like the first time I heard the song “Weird Fishes by Radiohead.” God, I was moved. It haunted me. I still love it—and the entire album for that matter—but how I wish I could hear it again for the first time. (You can.)
So seasonality may not be such a bad thing after all. I mean, I wouldn’t mind having access to perfectly ripe peaches the entire year round. But I’d be losing the experience of the anticipation, and the unadulterated captivation of the first bite. Which means more to me than you can know.
With all that being said, it’s almost time to retire pumpkin. Almost. After all, there’s still pumpkin pie to be had.
Traditional Italian biscotti is not the buttery, cake-y creations we have today. They’re supposed to be biscuits after all, and biscuits do not connote dessert. It was made exclusively with flour, sugar, eggs, almonds (not roasted or skinned), and pine nuts. And meant to last a long time. Centuries, if stored carefully, according to Pliny the Elder.
Purists would call the recipe below a bastardization then. At the same time, I didn’t want to make anything too extravagant, too rich, too filling. I didn’t want to dip my biscuits in chocolate, or adorn them knee-deep with toppings, or have them leave behind butter stains on my finger. Rather, I was craving a sensible, no-nonsense, pumpkin-flavored treat to eat alongside my mid-morning coffee.
And that’s how these biscotti came out.
Of course, my few modest additions helped ever so much with the flavor, if I do say so myself. Dried cranberries to make it feel more festive, slivered almonds because they were one of the original ingredients, cinnamon, ground ginger, and cardamom because why the hell not. I dusted the top with black sesame seeds, bird food really, and into the oven my fat little loaf went.
Twice.
Because that’s how you make biscotti. You bake it twice.
PUMPKIN BISCOTTI WITH CRANBERRIES AND ALMONDS
Adapted from The New Best Recipe
Makes about 50
Ingredients:
- 1-1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp cardamom
- 3/4 cup pumpkin puree
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup slivered almonds
- 1/2 cup dried cranberries
- black sesame seeds for topping
Directions:
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
Whisk the flours, baking powder, baking soda, salt, and spices together in a medium bowl. Set aside. In a larger bowl, whisk the pumpkin puree, sugar, and eggs together until smooth. Stir in the vanilla extract, almonds, and cranberries. Pour the dry ingredients over the egg mixture and fold until just combined.
Halve the dough and turn each half onto the prepared baking sheet. Using floured hands, stretch each half into a long loaf about 12 inches. Shape and pat each one smooth. Sprinkle liberally with black sesame seeds.
Bake until the loaves begin to crackle on top, about 25 minutes. Rotate the pan halfway through baking. Remove from the oven and let the pan cool for about 10 minutes. Meanwhile, reduce the oven temperature to 325 degrees F.
Transfer the loaves onto a cutting board. Using a serrated knife, cut each loaf diagonally into thin slices, about 1/2-inch. Lay the slices back on the baking sheet and return them to oven. Bake until crisp and golden-brown on both sides, about 15 minutes. Halfway through baking, turn the cookies over and rotate the baking sheet.
Remove from oven, and let cool. Store in an airtight container.
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Is Spinach Acidic? Spinach and Acid Reflux
Spinach is often celebrated for its nutritional benefits, but for individuals with acid reflux, it’s important to consider how foods impact their condition. Acid reflux, or gastroesophageal reflux disease (GERD), occurs when stomach acid flows back into the esophagus, causing discomfort and irritation. Dietary choices play a critical role in managing this condition, as certain foods can either trigger or alleviate symptoms.
Among the many leafy greens available, spinach stands out for its versatility and nutrient profile. But how does it affect acid reflux? Is it a trigger food, or can it provide relief? In this article, we’ll explore the acidity of spinach, its effects on acid reflux, and practical tips for incorporating it into a reflux-friendly diet.
Is Spinach Acidic or Alkaline?
Spinach has a mildly acidic natural pH, ranging between 5.5 and 6.8. However, once digested, spinach has an alkaline effect on the body due to its high mineral content, including magnesium, calcium, and potassium. This makes it a favorable choice for people managing acid reflux.
Acidic vs. Alkaline Foods
Foods that leave an alkaline residue after digestion can neutralize stomach acid and reduce reflux symptoms. Spinach’s alkalizing properties make it one of the most recommended leafy greens for those dealing with gastroesophageal reflux disease (GERD).
Spinach and Acid Reflux: Benefits
1. Rich in Alkalizing Minerals
Spinach is packed with magnesium and potassium, which help neutralize stomach acid and soothe the digestive tract.
2. Low in Fat and Calories
Fatty foods are a common trigger for acid reflux because they relax the lower esophageal sphincter (LES). Spinach is naturally low in fat, making it a reflux-friendly option.
3. High in Fiber
Dietary fiber promotes healthy digestion and can help prevent constipation, a condition that can exacerbate acid reflux. One cup of cooked spinach contains approximately 4.3 grams of fiber.
4. Anti-Inflammatory Properties
Spinach contains compounds like beta-carotene and flavonoids, which have anti-inflammatory effects. This can help reduce esophageal irritation caused by acid reflux.
Related to Read: Are Baby Spinach Acidic?
Potential Concerns with Spinach
While spinach is generally safe and beneficial for acid reflux sufferers, some individuals may experience issues:
1. Oxalate Content
Spinach is high in oxalates, which can contribute to kidney stone formation in susceptible individuals. Oxalates do not directly cause acid reflux but may pose risks if consumed in excess.
2. Cooking Methods
How spinach is prepared can influence its effect on acid reflux. For example:
- Raw Spinach: Easier to digest for most people and retains its alkalizing properties.
- Creamed Spinach: Often prepared with dairy and butter, which are high in fat and can trigger acid reflux.
3. Portion Size
Overeating any food, including spinach, can lead to an overfilled stomach, increasing the likelihood of acid reflux. Moderation is key.
How to Include Spinach in an Acid Reflux-Friendly Diet?
To safely incorporate spinach into your diet, consider the following tips:
1. Pair with Alkaline Foods
Combine spinach with other alkaline foods like cucumbers, zucchini, or sweet potatoes for a balanced meal that reduces acidity.
2. Avoid Trigger Ingredients
Avoid adding high-fat dressings, cheese, or acidic condiments like vinegar to spinach dishes.
3. Steam Instead of Frying
Steamed spinach retains its nutrients and is gentle on the stomach. Avoid frying spinach in oil or butter to minimize reflux triggers.
4. Monitor Your Tolerance
Everyone’s tolerance levels differ. Start with small portions of spinach and observe how your body responds.
Author Tip: 7 Kinds of Foods to Avoid with GERD
Spinach-Based Recipes for Acid Reflux
1. Spinach and Quinoa Salad
Ingredients:
- 2 cups fresh spinach
- 1 cup cooked quinoa
- 1/2 cup diced cucumbers
- 1 tbsp olive oil
- A pinch of salt
Instructions: Combine all ingredients in a bowl. Toss with olive oil and enjoy a light, reflux-friendly meal.
2. Spinach and Sweet Potato Smoothie
Ingredients:
- 1 cup fresh spinach
- 1/2 cup cooked sweet potato
- 1 cup almond milk (unsweetened)
- 1 tsp honey (optional)
Instructions: Blend all ingredients until smooth. This nutrient-packed smoothie is soothing and easy to digest.
Author Tip: 7-Day Meal Plan For Gastritis
Scientific Evidence Supporting Spinach for Acid Reflux
Several studies support the inclusion of alkaline foods, including spinach, in managing acid reflux symptoms:
- Alkaline Diets and GERD Relief: A 2018 study in the World Journal of Gastroenterology highlighted the benefits of alkaline foods in reducing GERD symptoms by neutralizing stomach acid.
- Magnesium’s Role: Research published in The American Journal of Clinical Nutrition (2020) emphasized magnesium’s role in reducing acid production and promoting LES function.
- Fiber and Digestive Health: A 2017 study in Nutrients found that high-fiber diets improve digestion and reduce reflux risk.
Final Thoughts
Is spinach acidic? Technically, spinach has a mildly acidic pH, but its alkalizing effect in the body makes it a safe and beneficial choice for those managing acid reflux. By preparing spinach in healthy, low-fat ways and consuming it in moderation, you can enjoy its numerous health benefits without aggravating reflux symptoms.
If you’re unsure about adding spinach to your diet, consult a healthcare provider or dietitian for personalized advice. With mindful choices, spinach can be a delicious and reflux-friendly addition to your meals.
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