A Holiday Treat for People with Ulcerative Colitis and Crohn’s disease
This recipe is gut-friendly dessert created for people with Colitis and Crohn’s. Please understand: you cannot eat ANY desserts while you are in active flare! My patients can eat this type of a cookie while on Phase 3 of my program called Colitis & Crohn’s Healing System™. It means they are in full remission. And no intestinal inflammation is present. So, at this point, they can tolerate gut-friendly desserts occasionally.
These shortbread cookies are so easy to make. Just mix all the ingredients; freeze for 1 hour, and then bake. These incredible buttery cookies just melt-in-your-mouth, and I bet, that you won’t stop until you’ll eat at least 3 cookies. Some people are saying that these cookies almost as good as sex.
These cookies taste heavenly! You will never tell that this is a gluten free cookie that has very little sugar. If you are on SCD or GAPS diet you can use honey instead of sugar. However, I do like to use a little bit of organic brown sugar in my cookies occasionally for extra flavor. Each cookies has only 1.2 grams of organic sugar.
I make them for the Holidays and Birthday parties. Because these cookies do not contain eggs, they are suitable for people with egg allergies. If you don’t have walnuts on hand, you can you pecans instead.
This cookie dough freezes quite well, so you can bake a fresh batch on a short notice. So, get started with treating your loved ones’ including yourself with this fantastic dessert!
Shortbread Cookies, Gluten-Free
Serves: 44 cookies
2.5 cups blanched almond flour
1/4 teaspoon baking soda + 1/4 teaspoon baking powder
2 teaspoons lemon juice
1 cup walnuts, toasted and chopped into large chunks
1/4 cup of organic brown sugar
250 grams sweet organic butter, softened
3/4 cup organic tapioca flour
1 teaspoon sea salt
1 Tablespoon vanilla extract
How to Make:
- In a large bowl combine almond flour, salt and tapioca flour.
- In a medium bowl whip butter with an electric mixer until fluffy. Then add sugar and vanilla and beat on low for one minute.
- Mix wet ingredients into dry by using an electric mixer on low.
- Mix baking soda with baking power. Then add lemon juice; let it fizzle for a minute.
- Add to dough and mix well. Let dough sit at room temperature for 30 minutes.
- Place dough in center of a piece of parchment paper.
- Form into rectangular log with straight sides. Width of the log is about 3 inches, height is about 1.5 inches
- Place log in freezer for one hour or until firm.
- Then unwrap the log and cut into 1/8 inch thick slices!
- Place slices on a parchment lined baking sheet!
- Bake at 325°F for about 12-15 minutes or until lightly golden.
- Cool for 1 hour. Dust with organic sugar powder. Decorate. Enjoy!!
Copyright © 2015 by Galina Kotlyar, MS RD LDN