His First (Flourless) Peanut Butter Cookie

I wasn’t sure about posting flourless peanut butter cookies. There are countless other sources online and in print and one can only do so much with a basic recipe. My decision to post the cookies anyway, though, came about when my brother had his first ever peanut butter cookie. In fact, the first time he’d ever had something with peanut.

I’ve mentioned before about my brother’s peanut tolerance here, when I posted these flourless almond butter or peanut butter chocolate chip cookies. When my family was SCD for a year, he never ate peanuts in any form since they can be hard on the digestion and at that moment in time we wanted to help him clean up his gastrointestinal system without distressing. Peanuts can also cause problems for some children who have autism. As those of us with dietary issues know, or have loved ones that do, though, this is not across the board since every child is different. (Peanuts are considered safe in general on the SCD.)

I’d made a batch of flourless peanut butter cookies and set them on the table. I didn’t have almond butter or another nut butter to make cookies for him. Although we’re no longer strictly SCD, he has refused to try whenever we offered him something with peanut, as he has been very specific with what he allows himself to eat.

He asked if they were peanut butter, and I said that yes, they were. Then, as my Mum took one, he asked if it was okay for him to try one.  When she said yes, he took a cookie from the plate and had the smallest bite. It could have been a nibble. After this, he took another small bite and told us that he liked it and he finished it.

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Broccolini and Corn Quinoa with Shrimp with Olive Oil Lemon Garlic Dressing

Have you ever noticed how sensual and alive whole, unprocessed foods taste – food that uses fresh ingredients – after eating lots of sugar and carb-heavy foods? It’s refreshing. All you want is a nice, simple salad; nothing fancy. All those checkpoints are met with this simple quinoa dish and it can be prepared and on the table practically within no time at all. It is an easy and quick dish to make.

When Amy (Simply Sugar and Gluten Free) invited me to participate in the launch of hers and Maggie’s (She Let Them Eat Cake) new website, Balanced Platter, I immediately said yes. As I started to think about what I could share, I thought what better choice – and more appropriate – than this recipe?

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Sugar High Friday, the Round Up

Woohoo! We made it – today’s a special day, the one we’ve all been waiting for: the Sugar High Friday round-up. (Well, there’s another reason for today being a special day but we’ll touch on that next Monday or Tuesday. ;))

The theme for January 2011 was grain-free. The challenge was to cook or bake something that was sweet and without grains. I must say that the entries we have here are outstanding! It always amazes me how easy grain-free really is and also what can be made without grains, especially in the realm of baking.

A Sin-Free Chocolate Mousse from Jacqueline of Tinned Tomatoes. Sometimes you find the best things in the most unlikely places: Jacqueline found this recipe in a baby cookbook, yet that doesn’t stop it from being liked by older children and adults alike! It’s also a cinch to whip up.

Kaitlin of Whisk Kid presents a Pear, Almond and Coconut Flognarde – adapted from moi! Naturally, I am both honoured and flattered by this gesture. If you’ve heard of – better yet, tasted – clafoutis you will be familiar with flognarde, which is fundamentally the same but when it is made with fruit other than cherries, it is renamed flognarde. However, this distinction does not seem to be paid much attention to, at least here in North America. Whatever the name, it is a deliciously light dessert that’s something of a cross between a custard and pudding and suitable for all seasons.

For those of who like dessert and booze, perhaps a Bailey’s cocktail in the form of macarons is up your alley? Magpie of Magpies Recipes made Bailey’s Macaron Cocktails – or Mactails, based on a recipe from Tartelette. This just reminds me of my long wanting to make macarons – I’ve read more than I could list off the top of my head for a number of years, before macarons had even become all the rage they are now.

Deanna of The Mommy Bowl made Bossk Brownies inspired from a Star Wars cookbook – who wouldn’t fall for something like this? And who wouldn’t love to eat something named after a Star Wars character? (I happened to flip through that very Star Wars cookbook sometime last summer and thus can attest to the mass appeal it would have for Stars Wars fans and non-fans alike.) They’re also refined sugar-free and vegan.

Courtney of C&C Cakery made chocolate puddle cookies with a recipe adapted from 101 Cookbooks. They’re crunchy, chewy, and chocolaty – if you’re not avoiding refined sugar, these would be a treat for Valentine’s Day. From Courtney’s blog, C&C Cakery has “been making bizarre and unique cakes and treats for years in our Victoria home. Now that we’ve moved to Vancouver, we’ve decided to take our little hobby out into the world and share our tasty imagination with others.” I promise you’ll be lingering on C&C Cakery for a good while and emailing your friends – I know I was!

Melanie of The Grecian Garden made, in her words, a throwback to her grandmother’s old-fashioned butterscotch pie. With an almond flour crust, her version is also refined sugar-free with a dairy-free option. After receiving it in my inbox, I quickly bookmarked it for my to-do list. I made the filling to make butterscotch pudding and it was a hit!

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