I began my "wheat" free diet over a year ago, then I stopped the traditional gluten-free diet in January 2012, then I cut all grains except for sweet potatoes and quinoa in March 2012 and finally I've had no grains and no high starch vegetables since May 2012. So I've been totally devoted to the Specific Carbohydrate Diet for almost 3 months and it's the only diet that has brought about the results that I was always dreaming of. But I suppose that's another post. You want to know about SCD allowable candy right?
Yesterday I decided to try something new, mostly, so that I could make something sweet for my family that I felt good about serving to them.
I had been desiring the texture of some cookies that I recall making for Easter one year. They were cookies that went into the oven on Friday night and on Sunday morning when we celebrated the resurrection of Jesus and bit into these cookies they were hollow (to represent the empty tomb of Jesus) and very crispy/crunchy.
Just a few days ago I saw a post at Against All Grain that reminded me of these cookies. So I decided to give it a try.
The results...they were good, but not crunchy. My fault! I don't know where I made the mistake. Either I didn't cook long enough or the temperature was too high. There were a couple that had a bit of crunch in the middle, but the outside was still a little sticky.
What was originally supposed to be a cookie turned into candy that reminded me of soft caramels. So I messed up somewhere along the way. Big deal. My kids enjoyed them just the same.
Here are the ingredients you will need to make the 30 small cookies or 12 large:
2 large egg whites, about 4 tablespoons
1/2 cup honey
pinch of sea salt
1 teaspoon ice water
If you have all of the basic ingredients, then please visit Against All Grain for the full cookie recipe. At the website you will find different flavor add-ins. I'm sure you will enjoy these no matter what the results.