If you haven’t tried Nana’s Dairy, egg and gluten free cookies you are missing out. They cost about $2.oo at the health food store (I go to the Apple Crate, a local store) but man are they awesome. Having a kid with food allergies lets me justify spending money on expensive treats that cater to being non-whatever-it-is-you-can’t-eat.
I love it!
I love making my own cookies as well. I’ve been in the habit of making homemade cookies, muffins, waffles (and then freezing them so we have our own easy to heat up breakfasts) and pancakes, since we are so hyper-healthy-nutty about sugar and processed packaged foods.
We’ve used or developed our recipes to use just honey or agave as sweeteners, or when I feel like it, atleast the organic “evaporated cane juice” crystals instead of refined, whitened sugar. It’s still sugar, but better for our deal mother earth since its not processed or pesticided.
I always get so annoyed at those commercials defending high fructose corn syrup that say “its got the same calories as sugar” and is all natural and all that. Calories isn’t what makes food healthy. It’s how the body metabolizes and uses it. But anyway, I’m not a scientist and don’t have time to research and prove those points before the two kiddos wake up.
Suffice it to say, I like to keep my sweeteners as close to the earth as possible, and any sweetener that has to be derived and processed, like HFCS or white sugar, is less good for the environment because the energy taken to produce it is more. And the closer any food is to its origin, like honey, the better it is for you.
So I’m loving the health food treats and my new excuse to buy them! It makes up for no mozarella cheese.
I’ve haven’t been doing too much home baking these days though, with the kids and all, so I guess I’m not as eco-frindly as I could be! Homemade food is better for the environment since you don’t waste packaging or even have to spend the energy to recycle the boxes.
For Mother’s Day, Payman made me dairy-free, gluten-free pancakes. They were quite good. Definitely a different flavor. A stronger flavor, because the gluten free flour we got uses chickpea flour. But then its got to be healthier for you, I figure, since its full of protein. I usually do the muffins and cookies, P makes the pancakes and waffles. He’s the breakfast lover and I’m the snacky type.
Then last night, we winged our way through gluten free biscuits. Not bad either. We had to google a recipe half-way through to salvage it though. Biscuits really need the gluten to hold together, so it turns out adding an egg will help.
It’s not the same taste, but it’s not bad either.
Ada isn’t gluten intolerant as far as we know. She’s doing very well with the no dairy and soy.
We are cutting gluten, or at least experimenting with it, because my husband has such bad psoriasis, has always had joint pain, and feels like he is more tired than he should be. Since being introduced to the food allergy world we are really paying a little more attention to what we eat and how it might affect us.
We started reading about gluten, and while most of us think of these severe abdominal pains and problems associated with people that can’t have gluten, it seems like more and more people are finding out they have a mild sensitivity to it and it causes smaller problems, like the ones I mentioned.
Gluten-free baking takes a little of the fun out of it though. I love to eat biscuit dough, batter, cookie dough— everything before it’s baked. My husband thinks it’s disgusting. It’s a terrible habit from childhood and I love it. But gluten-free biscuit dough is not the same at all!! That chickpea flavor was strong! It has to cook to become a nice, well-rounded flavor in a way that white flour just doesn’t.
Was there a point in all this rambling?
I had a great Mother’s day.