How Many Calories Does A Thirteen Year Old Boy Need Holiday Health Alert – Cut Out Sugar – Cut in Cookies

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Holiday Health Alert – Cut Out Sugar – Cut in Cookies

Cut out Christmas sugar cookies because your child has sugar and wheat allergies? No way! This article wants to convince you that it is easy to make the infamous sugar cookie healthy without using processed sugar and flour. You may know these two white wonders as the evil twins most likely responsible for the symptoms I refer to as holiday fog. These are excessive sugar consumption and crashes, irritability and stomach aches to name a few. If you’ve been curious about how to make healthy cookies with an all-natural and organic sugar-free frosting, read on and get ready to roll out the dough.

Throw in candy without the side effects. This in itself is a miracle. First, I would like to tell you about the origin of this heaven-sent cookie and why I want to share this treat with you and your family.

Christmas means making a mess in the kitchen with the kids: white clothing disguises everything from head to toe, even the dog and cat. Nothing lights up a child’s face like making Christmas cookies, not even a Christmas tree.

I love sugar cookies because they are creative for kids. The dough is durable, can be rolled out over and over again, and the character cutouts make for a story that everyone can imagine. As a child, all I could do was happily anticipate eating an angel, Santa Claus, and Rudolph the Reindeer. About five times each. This holiday cheer was inevitably disrupted by fear. I would soon feel the sugar rushing through my fat little body. I was always 45 pounds extra. My joints would hurt and my digestion would be disturbed all night and the next day. The memory of the warmth of my mother’s kitchen, the freedom of expression with cookie cutters and the utter disappointment of ill health just didn’t mix. This was not a recipe for success. Sugar cookies used to mean joy and pain. At least they did for me, so I did something about it. I only wanted joy.

I got the recipe for the sugar cookies from my Aunt Diana, a Sicilian by birth, an expert on everything from pizza dough to cannolis, and when she sings the Hail Mary, it brings tears to my eyes. Any woman who sings while baking knows that she will roll out delicious dough. Taking my aunt’s family recipe, I used my transcription method of turning white processed sugar and flour into sugar/gluten free alternative ingredients and made a cut out sugar cookie to share with everyone.

I use alternative ingredients to white wheat flour, such as Bob Redmill’s Gluten Free All-Purpose Flour which combines garbanzo beans, fava beans, tapioca and potato starch for just the right cookie texture. I use white rice flour for the white color of the cookies and for flouring the dough and cookie cutters. Xanthan gum is a necessary ingredient in gluten-free baking and is added to hold gluten-free flour together. Only a small amount of this vegetable gum is needed.

Instead of sugar, I substituted agave, stevia, and a combination of oligofructose and erythritol in a product called Swerve that can be found at pcflabs.com, some Whole Foods, and health food stores. Organic erythritol is a fermented polyol or sugar alcohol with no digestive side effects. Swerve also adds oligofructose which is inulin from chicory. Both ingredients have no glycemic or very low glycemic index and are very easy to digest. Neither promotes caries.

Swerve is the most affordable healthy substitute for baking sugar that looks and feels the most like baking sugar. Swerve trades volume and firmness, as well as adding ultra-low-calorie sweetness to the recipe. Only using erythritol products without added oligofructose like ZSweet and Zero brands of erythritol are not as good for baking because the taste is not as sweet, but pure erythritol works great as table sugars for sprinkling on cereal and yogurt. Both can be found at Whole Foods and health food stores online.

Also in my aunt Diane’s recipe, she uses sour cream, which gives the dough extra moisture and elasticity, which makes for an excellent taste and a dough that can be rolled out many times. The easy roll factor is very important when making this cookie with kids.

Soy yogurt can be used as a substitute for dairy products, but it can change the color of the dough to a darker one. The original appearance of the dough should be a white background, and the color of the frosting can be pink or green for a holiday theme. Another way to ditch the sour cream is to use Total Greek 2% Yogurt. This is a healthy version with the use of dairy products.

Knowing the substitutions, it’s time for the recipe tricks.

“Carefully roll out the gluten-free/sugar-free dough with a rolling pin dusted with white rice flour between two sheets of wax paper. Make sure both sides of the dough are also lightly floured with white rice flour. White rice flour is my flour of choice for rolling out gluten-free dough because it grainy and won’t stick. Also, flour the cookie cutters in white rice flour. Dip a thin metal spatula in the white rice flour to lift the cut cookies and gently slide them onto the baking sheet,” are words you’d hear me say in a cooking class or at TV show Sweet Truth Cooking on Verija. A hands-on interactive course is the best way for students eager to learn an alternative gluten-free/sugar-free baking technique to experience the tactile difference in this healthy dough compared to old-fashioned white wheat flour dough. To understand gluten-free dough, you need to see and feel how the new dough behaves: how it takes longer to knead, looks more crumbly, sticks to your hands, takes more effort to roll out, breaks easily and finally bakes and browns faster than traditional sugar/wheat dough.

Sound difficult? Trust me. It’s worth a little extra effort and fat to make this dough work its magic and create a healthy cookie that everyone will love. The best part is that you’ll feel good about feeding it to the masses. Practice makes perfect in handling dough. Use your senses to know when to stop rolling the dough. Also, the kitchen timer is the the key safety device for perfectly baked gluten-free cookies.

The techniques mentioned above are just a few of the fun new tricks to adopt when it comes to the art and science of creating your own alternative style version of your favorite Sugar Cookie. Like interval training, these methods go a long way: sugar/gluten free baking allows you to have your cookies and eat them! No extra calories, bloating, weight gain or overeating because there is no sugar or white flour. Sugar cookies aren’t just for the holidays as popular culture would have it. Check out Starbucks, Gelson’s, or your local bakery. They all sell fantastic, colorful cookies like kids and want to bite into sugar cookies all year round and for every change of season. Not only for the winter holidays, sugar cookies enter our veins and increase the glucose level. But who really wants to give up cookies? And the glaze. Um, no!

As for the frosting, again Swerve found on pcflabs.com is the sugar of choice and tastes the best. You can also use natural fruits and vegetables for food coloring in your frosting by adding beetroot juice for pink or red and juicing kale or spinach for green. Use unsweetened coconut and Goji berries for extra charm and creativity!

This cut-out sugar cookie recipe tastes and looks just like the real thing. Now when I make these cookies, the child in everyone comes to the table and can get up from their chairs feeling bright, lively, creative and healthy. They are at peace with themselves and their stomachs. Have fun!

cut out the sugar cookie

frosted cut-out cookie made with agave – sugar-free, wheat-free and gluten-free

DOUGH 1 cup vegetable shortening 1/2 cup Swerve sugar alternative 2 eggs 1 tablespoon vanilla 1 cup sour cream 1/2 cup light agave 2 drops Stevia vanilla liquid cream 3 cups gluten-free flour 1 cup white rice flour 1 cup potato flour 4 packets or 2 teaspoons of Stevia Plus powder 2 teaspoons of baking powder 1 teaspoon of baking soda 1 teaspoon of xanthan gum

GLADURA 1 cup Swerve alternative powdered sugar 2 teaspoons unsweetened almond milk 1 drop Stevia vanilla liquid cream 2 teaspoons light agave 2 teaspoons beetroot juice (optional)

For the cookies: with the paddle attachment in a stand mixer, milk mass and Swerve. Add the eggs and beat until foamy. Add vanilla, sour cream, agave and liquid stevia and mix.

In a separate bowl, sift the gluten-free flour, white rice flour, potato flour, stevia powder, baking powder, baking soda and xanthan gum.

Using the paddle attachment in a stand mixer, add the previously sifted dry ingredients to the wet ingredients and mix. Scrape down the sides of the bowl. If necessary, first add a little flour to your hands, and then shape the dough into a ball. Wrap in plastic. Refrigerate for 2 hours or overnight for best results to set the dough.

Between two floured sheets of waxed paper, roll out the dough to about 1/4 inch thick. Remove the top layer of waxed paper from the dough. Cut cookies with floured cookie cutters and place them on an ungreased baking sheet. This dough is very stable and can be rolled out several times.

Bake at 350 degrees for 6-8 minutes. Depending on how thick or thin you roll the dough will depend on how long you will bake the cookies. Watch the cookies carefully. The cookies should not be brown or even golden, but they will look white when done. The cookies are done when they spring back to the touch. Cool on a wire rack.

For the Frosting: To make powdered Swerve, place Swerve in a blender with a generous amount of powder and blend on high for about five seconds, then measure out 1 cup. In a stand mixer fitted with a paddle, mix well the Swerve, milk or water, liquid stevia, agave, and fruit or vegetable coloring powder. Beat the glaze for 2-3 minutes until it becomes glossy. Cover the cookies with the glaze when they cool down.

Yield: five dozen cookies.

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