Lookie, Lookie-Here Comes Cookie

[Guest guest]

Elaine's first question after emerging from Dr. Haas' office was " What

will I feed my child? "

We realize the importance and desire for convenience foods to busy

parents.

Last night, one of the cooking class particpants brought us three

samples of legal SCD cookies ordered from a web site on the Internet.

They did not taste very good. They were stale and without flavor.

What we are seeing in classes is the energetic sense of enthusiasm

and empowerment that has come to the twenty who have been attending the

six SCD cooking classes. They are thrilled with the recipes they are

learning. It has increased their commitment to compliance and long term

loyalty to SCD. Everyone reported in glowing terms that they are doing

well on the diet and are enthused at the thing that is most important

in keeping them on the diet-- the ability to have good tasting food.

So good it often surpasses the things they gave up. Some of the recipes

are based on those in BTVC or on Pecanbread. Some are slated for a

second edition of Grain-Free Gourmet and a few were originals I

concocted which I am at liberty to share.

I noticed last night, that over the six week period. it became

progressively easier for me to organize and carry out recipes. Oven

cooked entrees are pretty much foolproof. When you generally cook for

one, as I do, it can be scary to multiply the recipe by twenty and pray

it suceeds. Elaine must have been keeping an eye on the hand that holds

the wooden spoon as all our concoctions were out of the ball park.

I dialogued with Jody about my disappointment at the cookies ordered on

the web and we agreed that you guys will benefit from losing your

cooking inhibitions with some guidance on how to follow the recipes. No

one likes to toss out a failed batch of expensive ingredients. The

ability we gain each time we successfully repeat a recipe and have it

succeed every time is power, my friends.

We'll start with cookies.

Mix the dry ingredients in a separate bowl, nut flour, baking soda,

spices. Place anything wet like eggs, applesauce, and yogurt in

another bowl Combine the wet with the dry by hand or in a food

processor until they are the thickness of conventional cookie dough.

Drop them from a spoon onto a cookie sheet lined with parchment paper.

Believe me, parchment paper is your friend. A few recipes are rolled

and cut with a cookie cutter but best to start with the ones you just

spoon and drop.

If you like a chewy cookie, observe the baking time in the recipe. To

crisp a cookie or biscotti, turn off the oven and leave it to dry, or

double bake it a second baking at a low temperature.

I am challenging you to homework. If your child tolerates nut flour and

eggs, please select something simple from Pecanbread and try it. if you

are worried about possible failure do only a half of the recipe but you

may want to reduce the oven time. Nut flour browns faster than grain

flour. When making cookies it's OK to peek.

Start with something like Peanut Butter Cookies in BTVC. if you don't

use peanut butter substitute another nut butter. Almond is very nice.

Report back to let us know how it went.

Cool your cookies before peeling them from the parchment. Enjoy but

don't overdo as I tend to!

Carol F.

Toronto, celiac, SCD 6 years