CSID Cookie Recipe for Nursing Moms

I just had to share this recipe that came through my work in-box. I have not tried it myself, so please post comments regarding any adjustments or opinions for how this works for your family. My comments are shown between { … }

Gluten Free Lactation Cookie
Created by Jennifer at HybridRastaMama.com

{This recipe if for nursing mothers to consume, not for toddlers or children with CSID, unless you have tested individual ingredients and understand your child’s tolerance levels.}

·         1 tablespoons fenugreek to make 4 T brewed fenugreek tea
·         2 tablespoons flaxseed meal
·         1 cup Kelapo Coconut Oil, melted
·         3/4 cup raw honey
·         2 eggs
·         3 teaspoons vanilla
·         3/4 cup peanut butter or other nut/seed butter (I really like sunflower seed butter in these) {unsweetened almond butter}
·         1/2 cup coconut flour, sifted OR 2 cups gluten free all-purpose flour
·         4 tablespoons nutritional yeast
·         2 teaspoons aluminum free baking powder
·         1 teaspoon sea salt
·         3 1/2 cups gluten free oats {if starch is an issue, try 3 cups almond flour}
·         1/2 – 3/4 cup raisins or dried cranberries (optional)
·         1/2 – 3/4 cup chocolate chips (optional) {omit with first batch to test tolerance without}

1.      Preheat oven to 325 degrees

2.      Brew fenugreek in 8 ounces of hot water until grains are soft.

3.      Mix flaxseed and 4 tablespoons fenugreek tea and let sit for 3-5 minutes. DO NOT DISCARD THE GRAINS!

4.      Beat coconut oil and honey.

5.      Add eggs and vanilla and mix well.

6.      Fold in the peanut butter/nut or seed butter until well combined.

7.      Add flaxseed mix and fenugreek grains and mix well.

8.      Add flour, nutritional yeast, baking powder, and salt. Mix and if using coconut flour see ingredient notes below.*

9.      Mix in oats until well combined.

10.    If using raisins or cranberries and/or chocolate chips, slowly fold these in.

11.    Round off a large tablespoon of dough and place on cookie sheet. Press it down slightly.

12.    Bake for 15 minutes then check cookies. Continue baking (checking every 3 minutes) until the outside is a bit brown with crispy edges. The inside should still be slightly moist and soft.

13.    Let cool on cookie sheet for a few minutes and transfer to a cooling rack.

Ingredient Notes
1. Coconut flour has the tendency to soak up a ton of liquid. Every brand varies. If your batter seems dry at this point, add in a tablespoon at a time of coconut milk or your other favorite milk until the consistency is more doughy and moist. If you overdo it, add in sifted coconut flour in 2 teaspoon increments.

2. This batter is really sticky! Do not try to form dough balls with your hands. It will be a mess. A yummy mess at least! I like to grease my spoon with a little coconut oil. It helps the dough slide right off!

3. This recipe is not incredibly sweet although if you use the dried fruit or chocolate chips it does sweeten up! If you prefer a really sweet cookie, add some additional honey and/or vanilla. For every 1/4 cup of honey you add, you will need to increase the coconut flour by 2 tablespoons and the oats by 2 tablespoons.

4. The reason that honey is used and not sugar is because honey has tremendous health properties which a mother can pass on to her breastfeeding infant. Unless you are allergic to honey, please do not substitute the honey with sugar.


Low-Starch, Low-Sugar Holiday Recipes

I will be publishing a post very soon that links to all of my own holiday recipes. For now, Whole Foods has several gluten-free recipes that may work for many CSID families. Remember to calculate total starch by subtracting fiber and sugar amounts from total carbs. As always, Sucraid, Isogest and/or Food Enzymes are recommended with all meals to ensure maximum absorption and minimum work from the body’s digestive system:

(Note: Individual tolerance levels of starch vary per case, please make sure you understand starch limitations before trying these recipes)

Roasted Spiced Sweet Potatoes and Pears
{Estimated 14 grams starch, 12 grams sugar (mostly fructose) per serving}

{Estimated 0 grams starch, 7 grams sugar (fructose/sucrose in apples) per serving}
{Estimated 13 grams starch, 1 gram sugar per serving}

Cranberry Lemon Cupcakes

gluten-free sucrose-free Cranberry Lemon Cupcakes
The key to these moist and semi-sweet cupcakes is whipping the egg whites separately. I have been doing this with many of my recipes lately and the results are fantastic!
Yield: About 20 cupcakes
3 eggs, separated
3 1/2 cups (350 grams) finely ground, blanched almond flour
1/4 teaspoon sea salt
1 teaspoon ginger
1 teaspoon nutmeg
1 cup (250grams) plain yogurt (use homemade if you need lactose-free)
1/2 cup agave nectar (fructose) OR 3/4 cup honey
1 teaspoon pure vanilla extract (no sugar added)
zest from 1 Meyer lemon (about 1 Tablespoon)
1 cup fresh cranberries
Preheat oven to 300˚F  (150˚C)
Grease 2 muffin tins with butter or coconut oil. Do not use cupcake papers as the almond flour tends to stick to the paper. 
1. Whip eggs whites until stiff, set aside.
2. Combine the almond flour, salt, baking soda, ginger and nutmeg in a large mixing bowl.
3. Using an electric mixer, blend the egg yolks, yogurt, agave, vanilla and lemon zest until light and creamy.
4. Add egg yolk mixture to almond flour mixture and mix until well combined.
5. Fold in eggs whites and cranberries.
6. Scoop batter into muffin tins, filling each about 2/3 full. If you run out of batter, add water to the empty muffin cups to prevent burning.
7. Bake for 45 minutes or until a metal knife inserted into the center of cupcake comes out clean.
Cool completely. Store in an airtight container in the refrigerator for up to ten days. Enjoy!

Cranberry Coconut Burst Cookies

These sweet and tart cookies are completely sugar-free, starch-free, gluten-free and wheat-free. This recipe makes 3 dozen cookies, so you may want to reserve the dough in the freezer for later use.

Yield: 3 dozen cookies
3/4 cup (6 tablespoons) butter at room temperature
1 cup honey OR 3/4 cup agave
1 Tbsp grated lemon peel
2 tsp vanilla
2 eggs

2 cups blanched almond flour
2 cups unsweetened shredded coconut
2 tsp Ener-G baking powder
1/2 tsp sea salt
8 ounces fresh or thawed cranberries

Preheat oven to 325 degrees Fahrenheit. Grease cookie sheet with a thin layer of butter.

1. Combine butter, honey, lemon peel, vanilla and eggs and mix for 5 minutes using an electric mixer.

2. In a separate bowl, blend almond flour, coconut, baking powder and sea salt. Add to wet ingredients and mix on medium speed until combined. Stir in cranberries.

3. Using a melon-scoop or large spoon, scoop batter onto cookie sheet, making 1 dozen cookies at a time.

4. Bake for 25-30 minutes. Remove from oven and cool for about 5 minutes. Then carefully place cookies on a cooling rack using a small, metal spatula. Cool completely.

5. Store in an airtight container in the refrigerator.

Almond and Coconut Flour Pancakes with Warmed Nectarine Sauce

A variation of Breakfast Crepes (to debut in my recipe book), this breakfast is fortified with ground flax and whey protein powder, subs plain yogurt for coconut milk and includes warmed nectarines as a topping. Sucraid required! Only try this recipe while symptom free.

Yield: 10, 4 inch pancakes

6 eggs

1/4 cup blanched almond flour

2 tablespoons coconut flour

1/2 cup plain yogurt

2 tablespoons coconut oil
2 tablespoons organic ground flax seed
2 tablespoons whey protein powder (without sucrose or starch fillers)

2 tablespoons honey

1 teaspoon pumpkin spice, nutmeg or cinnamon
2 fresh nectarines, peeled and cut into bite-sized pieces
honey and sour cream

Butter or coconut oil for cooking

1. Combine all ingredients in a blender or food processor aside from the butter for cooking. Blend on high for one minute.
2. Heat a 10-inch skillet on medium-high heat. When a dab of butter sizzles, pan is hot enough.
3. Place nectarines, and a drizzle of honey in a small sauce pan and cook on medium low heat until warmed.
4. Pour approximately two tablespoons of batter into pan. Cook until bubbly and edges begin to brown. Almond flour browns very easily, so a dark brown pancake is normal and does not taste burnt. 
5. Carefully flip pancake, cooking second side for just a few seconds. Slide  onto a cool plate. Repeat until batter is gone, or cook amount of pancakes desired and refrigerate batter for up to 3 days.
6. Serve warm, topped with nectarines and a dollup of sour cream if desired.

Cinnamon Apple Almond Flour Muffins

These muffins make a great addition to breakfast (as pictured above with scrambled eggs), or added to a lunch or snack. They are moist and taste great warmed with butter or cream cheese. This recipe is for “batch baking”. If you want fewer muffins, simply divide each ingredient in half. This recipe is NOT lactose-free unless you exchange yogurt for homemade yogurt made according to SCD standards.
Yield: 24 muffins
4 eggs, separated
2 whole eggs
1/2 cup butter, softened
1/2 plain yogurt (no added sugar or maltodextrin)
1 cup honey
5 cups blanched, finely ground almond flour
1 teaspoon cinnamon
4 teaspoons Energ-G baking powder (or 2 teaspoons regular baking soda)
1 cup apple, peeled and grated
1. Preheat oven to 300˚F. Grease 24 muffin tins with butter or coconut oil. Do not use paper muffin cups as almond flour tends to stick.
2. In a medium bowl, whisk together the 4 eggs yolks and both whole eggs together with the butter, yogurt and honey.
3. In a large bowl, mix almond flour, cinnamon, and baking powder until well blended.
4. Using an electric mixer, whip the 4 egg whites until stiff.
5. Pour egg and yogurt mixture into the large bowl containing the dry ingredients. Mix well and then mix in grated apple.
6. Fold eggs whites gently into the combined ingredients.
7. Using an ice-cream scoop or large spoon, divide batter evenly among the prepared muffin tins, filling each about 2/3 full.
8. Bake for 30 minutes or until tops become golden brown and inserted toothpick comes out clean.
9. Cool for five minutes in muffin tins. Then carefully remove muffins using a rubber spatula and cool completely on wire racks. Store the muffins in zip-lock baggies in the refrigerator for up to 1 week or in the freezer for up to 2 weeks. Thaw at room temperature with the bag opened to ensure excess moisture doesn’t make muffins soggy.

Knox Blox – Gelatine Fruit Juice Squares

Blueberry-Pomegranate Knox Blox with Plain Yogurt and Frozen Blueberries
This is a very easy recipe and a great after-school or school lunch treat. Works best with 100% Welch’s grape juice or low-sucrose juices such as pomegranate, cranberry, or blueberry. Do not use juice with added sugars and read labels carefully. Plain yogurt, berries, or homemade whipped cream (heavy whipping cream and fructose blended until stiff) are optional.
4 packets Knox Unflavored Gelatine
4 cups Welch’s 100% grape juice, or unsweetened pomegranate, cranberry, or blueberry blend
Fructose to taste (optional for bitter juices such as pomegranate)
1. Bring 3 cups of juice almost to a boil.
2. Add the remaining cup of cold juice to a mixing bowl. Sprinkle gelatin from all four packets onto cold juice. Let sit for about 1 minute.
3. Add hot juice to cold juice and blend well until gelatin is completely dissolved.
4. Pour mixture into a square or rectangular baking dish and refrigerate until firm.
5. Cut into “blox” and serve alone or with toppings as suggested above.

Coconut Macaroons

Macaroons make a great snack and are easy to bag up as a take-along treat. Adapted and used with permission from Lucy’s SCD Cookbook, p. 86, all of my kids love these in either cup-cake size or bite-sized portions.

Yield: 12 cup-cake-sized macaroons 

6 egg whites
1/4 teaspoon or sea salt
1/2 cup honey
2 teasponns pure vanilla extract (sugar-free)
2 1/2 cups unsweetened finely shredded coconut

1. Preheat oven to 300˚F. Do not use muffin cups for this recipe, as the macaroons will stick to the paper. Grease muffin tins generously with coconut oil.

2.  Beat the egg whites and salt with electric mixer on medium speed until stiff.

3.  Gently fold in the honey, vanilla, and coconut using a large rubber or silicone spatula.

4.  Using an ice-cream scoop, fill each paper cup about 3/4 of the way full.

5.  Bake for 25-30 minutes, or until tops of macaroons are golden brown.

Banana-Nut Almond Flour Muffins

This recipe is intended for symptom-free Group B or Group C individuals. Please check with your dietitian if you are not certain which group you or your child fall under. If you are simply looking for a gluten-free alternative, this recipe is simple and satisfies a sweet tooth! You may choose to omit walnuts if desired. Please make sure bananas are ripe as shown in the picture to keep total starch content to a minimum.

Yield: 12 muffins

2 eggs
1/4 cup honey
3 tablespoons melted butter
2 extra-ripe bananas, mashed
1 1/2 teaspoons Ener-G baking powder (use 3/4 teaspoon if substituting regular baking powder)
1/4 teaspoon sea salt
3 cups blanched almond flour
1/4 cup crushed walnuts (optional)

1. Preheat oven to 310˚F . Line 12-count muffin tin with paper muffin cups.
2. Blend eggs, honey, butter and bananas with electric mixer.
3. In a separate bowl, combine baking soda, salt and almond flour. Add egg mixture and mix well. Add walnuts if desire
4. Scoop mixture into muffin cups using ice-cream scoop.
5. Bake 30-40 minutes or until muffins are dark golden brown.
6. Serve warm with butter or cream cheese.

Pumpkin Spice Muffins

(Please note this recipe is for Group C, or those who are able to have some starch. Check with your doctor to determine if Sucraid should be taken with this recipe)

Yield: 12-15 muffins

4 cups finely ground blanched almond flour
2 teaspoons Ener-G Baking Powder
1/2 teaspoon sea salt
1 teaspoon nutmeg

1/2 teaspoon ginger

3 eggs, separated
1/4 cup butter, softened
1 cup pumpkin, cooked and mashed
1/2 cup honey or 3/4 cup crystalline fructose
1 teaspoon pure vanilla extract
1/2 cup walnuts (optional)
1/4 cup raisins (optional)

1. Preheat oven to 300 degrees Fahrenheit. Line muffin tins with lightly oiled paper muffin cups.
2. In a large bowl, mix together almond flour, baking soda, salt, nutmeg and ginger with a wooden spoon.
3. In electric mixing bowl, beat eggs whites until soft peaks form.
4. Using electric beaters, or mixer, combine eggs yolks, butter, pumpkin, vanilla and honey until well blended.
5. Add almond flour mixture until moist. Add optional walnuts and raisins.
6. Gently fold in egg whites.
7. Scoop into prepared muffin cups. Bake 25 minutes or until toothpick inserted in center muffin comes out clean. You may need to loosely cover tops of muffins toward the end of baking to prevent over-browning.
8. Serve with melted butter or cream cheese if desired.