Kai and I have been gluten free for almost 2 years now. He is also corn free, additive free and refined sugar free – as best as we can. It sneaks in occasionally and unintentionally, but we do our best.
At times he is peanut free and dairy free too. Just recently, we reintroduced peanuts back into his diet. So, I thought we celebrate with peanut butter cookies. Kai loves to dip, so I decided to create a strawberry “jelly” dipping sauce for him.
When I tell people our dietary restrictions, they always say, “Wow! That’s a commitment” or “What do you eat?” This lifestyle change is really only difficult (especially for Kai) at parties or when he is having so much fun playing with friends and the other kids get ice cream. But you know, he is getting much better. I’m so proud of him. It’s just our family’s lifestyle. It’s really not that big of a deal. But I’ll tell you, it’s made a huge improvement in our health and well being. And we do eat a lot of tasty things – lots of fruit and smoothies.
When it comes to baking, the best gluten free flour mix that I’ve found is Pamela’s Pancake and Baking Mix. I use it for everything: Cookies, cookie bowls, brownies, muffins, pancakes, basically anything that needs flour. To me, it’s the best tasting mix out there.
3/4 cup of peanut butter (I prefer crunchy)
1 1/2 cups of Pamela’s Pancake and Baking Mix
1/2 cup of coconut sugar (less processed than refined sugar)
Dash of vanilla
1 stick of softened butter
Step 1: Mix together egg, peanut butter, sugar, vanilla and butter. Blend together.
Step 2: Mix in together Pamela’s Pancake and Baking Mix.
Step 3: Form 1″ balls and place on the cookie sheet.
Step 4: Press your fork into the balls to smoosh the ball down.
Step 5: Use your food processor to pulse strawberries.