I didn’t want to write this blog. I mean, I want to write recipes, and I want to share with you, but I didn’t want it to be about food intolerances and allergies and all of the things that I can’t eat. I wanted to be Julia Child, Nigella Lawson, Rachel Khoo, Jamie Oliver! I didn’t want to be the food allergy girl.
When I was at Culinary School, people would ask me ‘isn’t it hard to cook normal food when you can’t try it?’ They thought it was strange that someone that can’t tolerate so many kinds of food would try to become a chef. But I’ll tell you what – I can’t do anything else – I would never be content working with anything but food. Plus, Beethoven was a deaf composer, didn’t you know? All you need to make it work is a bit of imagination.
So, to all of the people that have approached me for advice on what to eat on a low-FODMAP diet, I am here for you. And I’m here for me too, because it’s easy to fall into food-ruts, to eat a cycle of the same meals, to be safe and bored. I’m also here for our friends and families who want to feed us but can’t think where to start. I know it’s hard to re-imagine meals without certain ingredients. But I speak from hard-earned experience, it is possible to eat well every day, and to feel well every day.
One of the trickiest things about the low-FODMAP diet is finding a variety of good snacks. While most of my snacks are fairly low key: carrots, pineapple, almonds, rice crackers, etc... Sometimes it's good to have a treat! These cookies are super comforting, contain lots of protein and don't need cane sugar if you're not into that (other than the molasses).
Chewy Ginger Molasses Cookies
1 cup almond meal, or walnut meal if you can't tolerate almond
1 cup gluten free baking mix (I prefer Macro or Bakels if you're NZ based)
3/4 tsp baking soda
1.5 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup dairy free margarine
1/2 cup coconut sugar, or regular brown sugar
3 tbsp molasses
2 tbsp almond milk
Preheat oven to 180°C.
Combine all dry ingredients except for baking soda in a bowl. Add the molasses and margarine and stir to make a sticky dough.
Warm the almond milk and stir in the baking soda - it should fizz a little. Add the milky mixture into the dough and stir until the mixture is consistent.
Roll the dough into walnut sized balls - about 16 of them. Flatten gently with a fork and bake about 12 minutes. Speaking of walnuts, I threw a handful in the second batch I made and it was a great decision.