#1 Flourless Peanut Butter Cookies
I've always been a chocolate chip cookie girl. I probably whipped up a batch of them at least once a month since Paul and I have been married.
No, seriously. It was a problem. Especially since I would make an extra large batch and keep them in the freezer so we could munch on them anytime we wanted.
But since my go-to chocolate chip cookie recipe is full of flour and sugar, I needed an alternative. I haven't found a wheat-free chocolate chip cookie that I really like so when I came across this Flourless Peanut Butter Cookie Recipe on the Food Network website, I thought I would give it a try.
And I love it.
I've made it at least 5 times since getting my Fructose Malabsorption Diagnosis. And I made it again today.
The only substitution I make is that I use 1/2 of a cup of dextrose and 1/2 of a cup of sugar instead of 1 cup of sugar. Also, I don't always use sea salt on top and you really don't need to. I just dip the fork tines in sugar.
So check it out: Flourless Peanut Butter Cookie Recipe
#2 Wheat Free Berry Crumble
I've always liked making fruit crumbles or fruit crisp. When I first got my FM diagnosis I was afraid I could never eat fruit again. Luckily, that's not the case. I just have to figure out what fruits I can have and stay away from the rest. So, when I found this Blueberry Peach Crumble (100% whole grain + gluten free) I only had to make minor modifications to make it work for me.
I make the topping exactly as directed. For the filling, I use fruits that I can tolerate (I like to use strawberries, blueberries and/or raspberries). I also substitute Dextrose for the white sugar. Finally, I double the recipe and use 4 Ramekins. Two of the Ramekins are 4" in diameter and two are 3.25" in diameter. This way Paul and I each get a larger one, Alexa gets a small one and then I have one left over for dessert the next day!
Super yum! Give THESE a try!