Give Me The Recipe For Old Fashioned Coconut Icing 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? This article aims to convince you that you can easily make the infamous sugar cookies healthier without the added added sugar and flour. These two white wonders may be known as the evil twin most likely responsible for the condition I call holiday haze. They are sugar bingeing and crushing, sensitivities, and tummy ache, just to name a few. Read on and get ready to roll out your dough.

Eat sweets without affecting the bad side. 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 messing around in the kitchen with the kids. Even dogs and kittens are all masked with white treats from head to toe. Even a Christmas tree, nothing makes a child’s face brighter than making his Christmas cookies.

I love sugar cookies because they are creative and kid-friendly. As a child, all I could do was happily eat an angel, Santa, and Rudolph the reindeer. 5 times each. The joy of this holiday was inevitably distracted by fear. I would soon feel the sugar rushing through my little obese body. I was 45 pounds overweight all the time. Joints ached and ruined my digestion all night and into the next day. The memories of feeling the warmth of my mom’s kitchen, the freedom of expression in cookie cutters, and the ultimate disappointment of being unwell weren’t mixed together. This was no recipe for success. Sugar cookies meant joy and pain. At least they did for me so I did something about it.

I learned the sugar cookie recipe from Aunt Diane, a decent Sicilian who is an expert in dough from pizza to cannoli. As you know, women who sing while baking bread are trying to spread delicious dough. I used a transcription method that converts to , and created a cutout sugar cookie to share with everyone.

Substitutes for white flour are used to achieve just the right cookie texture, including gluten-free all-purpose flour from Bob Red Mills that combines chickpeas, broad beans, tapioca and potato starch. White rice flour is used for the color of the white cookies and for the dusting of the dough and cookie molds. Xanthan gum is a necessary ingredient in gluten-free baking and is added to hold gluten-free flours together.

Instead of sugar, it uses agave, stevia, and a combination of oligofructose and erythritol in a product called Swerve, which you can find at, some Whole Foods, and health food stores. polyols or sugar alcohols with no gastrointestinal side effects. Swerve also contains oligofructose, an inulin derived from chicory. Both ingredients are either glycemic-free or have a very low glycemic index and are very easy to digest. Neither promotes tooth decay.

Swerve is the most affordable and healthy alternative to baking sugar. Swerve not only replaces volume and firmness, but it adds a very low-calorie sweetness to recipes. Although not sweet enough for baking, straight erythritol is great as a table sugar to sprinkle on cereals and yogurts.

In addition, Aunt Diane’s recipe uses sour cream, which increases the moistness and elasticity of the dough, making it a dough that can be stretched many times. Ease of rollout is very important when it comes to making this cookie recipe with kids.

You can use soy milk yogurt instead of dairy, but the dough may be darker. The original appearance of the dough should be on a white background, and the icing color can be a holiday-themed pink or green. Another way to switch up the sour cream is to use Total Greek 2% yogurt. is. It is a healthy version while using dairy products.

Now that you know your substitutes, it’s time to get down to the tricks of making recipes.

“Carefully roll out the gluten-free/sugar-free dough with a rolling pin of white rice flour between two pieces of wax paper. Lightly dust both sides of the dough with white rice flour as well. White rice flour is mine. Rough. It’s non-sticky, making it a great flour for rolling out gluten-free dough. Also, flour a cookie cutter into white rice flour. Gently slide it onto the board,” is a phrase often heard in cooking classes and Beria’s TV show, “Sweet Truth Cooking.” Hands-on interactive classes are the best way for enthusiastic learners of alternative gluten-free/sugar-free baking techniques to experience the tactile difference of this healthy dough compared to plain old white flour dough. To understand gluten-free, you have to see and feel how new dough behaves: takes longer to mix, looks crumbly, sticks to hands, requires more effort to stretch. required, breaks apart easily and ultimately browns faster than traditional sugar/wheat dough.

Sounds difficult? trust me. It’s worth a little extra effort and elbow grease to make this dough work its magic and create healthy cookies that everyone will love. Practice makes perfect when working with dough. Use your senses to determine when to stop rolling the dough.In addition, the kitchen timer of An important safety device for perfect baking of gluten-free cookies.

The techniques above are just a few of the fun new tricks to learn when it comes to the art and science of creating another style of the beloved sugar cookie. As with interval training, these methods can go a long way. With sugar-free/gluten-free baking, you can even get your cookies to eat! With no sugar or white flour, there are no extra calories, bloating, weight gain, or binge eating. , is not just for holidays like popular culture. Look at Starbucks, Gelson’s, or your local bakery. They all sell fanciful, colorful, childlike wannabes who want to eat sugar cookies year-round and at the turn of the season. is not just for winter break. But who would really want to give up cookies? and icing. No!

For icing, Swerve, found on, is the perfect sugar and gives the best tasting. You can also use beet juice for pinks and reds, kale or spinach for greens, and natural fruits and vegetables as icing coloring. Add extra charm and creativity with unsweetened coconut and goji berries!

This cutout sugar cookie recipe tastes and looks just like the real thing. Now when I make these cookies, the kids can all come to the table and get out of their chairs feeling bright, vibrant, creative and healthy. Peace to your stomach. enjoy!

cut sugar cookies

Frosted Cutout Cookies Made with Agave – No Sugar, Wheat or Gluten

1 cup dough 1/2 cup vegetable shortening Sugar alternative 2 eggs 1 tablespoon vanilla 1 cup sour cream 1/2 cup light agave dropper 2 liquid stevia 3 cups vanilla cream 1 cup gluten-free flour 1 cup white rice flour 4 packets potato flour or 2 tsp Stevia Plus Powder 2 tsp Baking Powder 1 tsp Baking Soda 1 tsp Xanthan Gum

1 cup icing sugar substitute, powder 2 teaspoons unsweetened almond milk 1 dropper liquid stevia 2 teaspoons vanilla cream 2 teaspoons light agave beet juice (optional)

For Cookies: Stand-Up Mixer, Cream Shortening and Swerve paddle attachments included. Add eggs and mix until fluffy. Add vanilla, sour cream, agave and liquid stevia and mix.

In another bowl, sift together gluten-free flour, white rice flour, potato flour, stevia powder, baking powder, baking soda, and xanthan gum.

Using the stand-up mixer’s paddle attachment, add the pre-sieved dry ingredients to the wet ingredients and mix. Scrape down sides of bowl. If desired, dust your hands with a little flour first, then shape the dough into a ball. For best results, refrigerate for 2 hours or overnight to firm the dough.

Roll dough out to about 1/4-inch thickness between two sheets of floured wax paper. Peel the top layer of wax paper off the dough. Cut out the cookies with a floured cookie cutter and place them on an ungreased cookie sheet. This fabric is very strong and can be stretched many times.

Bake at 350 degrees for 6-8 minutes. How thick or thin you roll the dough will depend on how long you bake the cookies. The cookie should not be brown or golden, but it should look white when finished. Cool on a wire rack.

For Frosting: To make powdered Swerve, place Swerve in a high powder blender and blend on high for about 5 seconds, then measure 1 cup. In a stand-up mixer with paddle, mix swab, milk or water, liquid stevia, agave, and fruit or vegetable powder for coloring. Whip the icing for 2-3 minutes until glossy. When cool, frost the cookies with icing.

Yield: 5 dozen cookies.

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