Carob Cookies

i started eating carob early in my Autoimmune Protocol days. Since then I have added chocolate back into my diet, but I still love carob. I often enjoy them it in the evenings as I never want to have the caffeine from chocolate. I started making cookies to fight my weight loss from Gastroparesis. People with Gastroparesis can not digest normally, so we keep our fat and fiber low. I designed this recipe to be as low fat as possible without sacrificing any flavor. I use pumpkin purée to replace half of the oil that I would normally use. I love pumpkin, but you can not taste it. It makes these cookies incredibly moist.

INGREDIENTS:

1/3 cup carob powder

1/2 cup tiger nut flour

1/4 cup cassava flour

1 tsp baking soda

1/4 tsp salt

3 tsp gelatin

3 TB water

2 TB avocado oil

2 TB palm shortening

1/4 cup pumpkin purée

1/3 cup plus maple syrup

1 tsp vanilla

METHOD:

Preheat oven to 350 and line a baking sheet with parchment. Combine all the dry ingredients. Warm the 2 tablespoons of water and mix it with the gelatin and set it aside.  Make a well in the dry ingredients and pour the gelatin and all the wet ingredients. Stir it all together. Spoon tablespoon amounts onto the baking sheet leaving space between the cookies. Bake for 8-10 minutes. Allow to cool slightly before serving.

Pineapple and Cantaloupe Sorbet

I started making sorbet to help add calories after loosing weight from Gastroparesis. A Gastroparesis diet is low in fat and fiber. This sorbet has zero fat and straining the fruit removes much of the fiber. If you don’t have Gastroparesis, you can skip the straining step. This is a lovely snack or dessert for everyone, regardless of diet. It is AIP elimination compliant if you omit the honey. I have been making sorbet weekly and this one is my new favorite.
This recipe uses an ice cream maker. If you don’t have one, you can just freeze the final mixture. When you want to eat it, let it thaw 30 minutes. I do recommend getting an ice cream maker if you can. It makes this sorbet perfect. There are many brands out there and they are decent prices. We have had ours 15 years. We go through phases of using it. It has been a real life saver since I have had Gastroparesis. I can eat this yummy sorbet even when I have a flare and have to eat a liquid diet.
Feel free to use any fruit that you like in this recipe. It’s fun to experiment with combinations. I use what ever is on sale at the store each week. I have already posted a recipe for Blackberry, Cherry and Pineapple Sorbet. I love using pineapple because it’s rich in digestive enzymes.

INGREDIENTS:

2 cups of cubed pineapple

2 cups of cantaloupe melon

1 TB lemon juice

pinch salt

2 cups water

1/2 cup- 1 cup honey

METHOD:

Put pineapple and melon in a blender and blend until smooth. If you need this to be low fiber, pour the purée through a fine mesh sieve. Place all your puréed fruit in a bowl and mix in lemon and pinch of salt. This is when you decide if you would like to add a 1/2 cup or whole cup of honey based on the sweetness of your fruit and your personal preference.

Pour water into a pot over medium bring it to warm and remove from heat. Add the honey and stir until completely combined. Then mix it in your fruit mixture. Chill for 2 hour or longer. Add it to your ice cream maker and follow the instructions of your machine. Save any leftover in the freezer. When you want to eat some, let it thaw for 30 minutes.