Since all of us eat restricted diets, I thought it was time to start another recipe discussion. Note that all my personal posts will be sans flour and sugar, as they cause fermentation in slow-emptying guts, and who the heck needs extra bloating? :0/
We use the traditional Toll House chocolate chip cookie recipe (on all the chocolate chip bags), but substitute almond flour for the white flour, and Truvia to sweeten. When I make it I don't add brown sugar, but I do use regular semi-sweet chocolate chips. (I have to make a few cookies without the chocolate chips for me, but my hubby and son can have them.)
Anyhoo, they were delish!!
We just made up the batter and sweetened it to-taste with packets of Truvia (prior to adding the chips).
YUM-O!
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Toll House Cookies
- By GeorgiaCath
- Posted November 5, 2009 at 9:49 am · 11 replies
- In Recipes
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11 replies
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- By Wantakugel
- Posted November 5, 2009 at 10:03 am
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GeorgiaCath-
Sounds delish! I was told not to eat almonds, but perhaps almond flour is OK? I'll add this to the list of questions for my nutritionist, which already includes: Is an omelette a fried egg? Is a pickle a raw vegetable? Is gefilte fish "fish" or a molded Jewish carp casserole? (I'm writing an essay about this.)
Leslie
- By GeorgiaCath
- Posted November 5, 2009 at 10:48 am
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Leslie - lol - you've got a whole plethora of good questions!
As for the almond flour, I buy blanched, slivered almonds from WalMart or a health food store, and I grind them in my food processor until they're the consistency of corn meal. It's MUCH cheaper to do it this way than to buy almond flour off a shelf. (Fresher, too.) Also, because the almonds are blanched, there are no skins to complicate digestion.
I used to grind pecans into pecan flour, but one day out of the blue I had a reaction to it. Since then, it's been almond flour and I've had no trouble w it. The recipes I made with pecan flour worked just as well as the almond flour, though.
And one more thing: almond flour provides a protein-based fiber that I can digest easily, whereas all veggie based fibers (ie Benefiber, Metamucil, etc.) just sit in my gut and ferment. And that, of course, is just nasty.
cath
- By stekcsf
- Posted November 5, 2009 at 2:27 pm
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any thoughts on what to use if my daughter is allergic to nuts?
thanks!
tricia
- By plushy
- Posted November 5, 2009 at 7:43 pm
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sounds great I am going to make them for the holidays
thanks
marie
- By GeorgiaCath
- Posted November 5, 2009 at 8:02 pm
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Tricia, What is your daughter's dx? Gp only? Celiac?
- By mphotographer
- Posted November 5, 2009 at 10:25 pm
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Hi GeorgiaCath-
These sound really good! What is Truvia? Is it like Stevia? Thanks for the good ideas. How do you know if things are fermenting in your gut? I assume you have pain? I just started taking Benefiber and it seems like some people with GP can tolerate it and others can't...like so many of the things we try to ingest. Thanks again- Mphotographer
- By GeorgiaCath
- Posted November 6, 2009 at 7:18 pm
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Truvia is the latest sweetner to show up on the shelves - it's erythritol, which is a form of sugar alcohol. I actually prefer Stevia, but this works, and it's really good.
As for fermentation, the quickest sign that something is fermenting is the dreaded bloating. It's a universal chemistry issue - not an individual thing - that sugars ferment, and that includes fiber because fiber is a polysaccharide (complex sugar molecule).
Since we have gp, things (ie fiber) sit in our guts for ages, and in an anerobic environment, you can bet money that you're growing yeast. Fermentation is happening. And fermentation in your intestines breaks down your immune system.
Bummer, but true.
Anyway, I sincerely hope you enjoy the cookies!
cath
- By GeorgiaCath
- Posted November 9, 2009 at 6:24 pm
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Tricia, I really don't know what else might substitute for almond flour. I have a recipe for crepes made just from egg whites, and you could put diced, stir-fried chicken on them. They're pretty tasty, but crepes aren't a complete substitute for all the things you can make with nut flours. I'm sorry I can't offer another suggestion.
cath
- By stekcsf
- Posted November 9, 2009 at 6:37 pm
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Thanks. She has GP and intestinal dysmotility. I was just curious about the flours. Because I'm looking into getting rid of sugar in other treats like pumpkin bread. I think sugar is a big issue.
Thanks!!
Tricia
- By Bekadawn1
- Posted November 10, 2009 at 2:58 pm
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Try using rice flour. Red Mill makes a pretty good one.
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