If you follow me on social media, you heard about my allergy treatment last week. I had enough of the headaches and wondered if they were a reaction to something. I couldn’t pinpoint it myself because I wasn’t eating the same thing all the time. If it kept trying, I never would have figured it out.
Water.
My body wasn’t liking water, soda, sports drinks, and tea. I never drink sports drinks, I rarely drink soda, and lately I’ve only been drinking herbal tea. Water I drink like there is no tomorrow. When my doctor tested me in the subcategories, I was reacting to the glucose and caffeine in soda. He said the times when caffeine alleviated the headache, it was overriding my body’s initial reaction.
Go figure. Allergic to myself and water.
I had to not eat or drink anything for two hours after the treatment. My first sip of water I had I start to feel the first inkling of a headache and I switched to coconut water for the rest of the day. I started drinking water again the next day and no reaction. I am glad they are gone!
I’ve had a little more energy since then, too. Pumpkin Palooza is going on in my kitchen and I am churning out projects I’ve sidelined for months. Feels good.
On to cookies.
These cookies will be slightly more on the ginger side than the molasses side, which is what I wanted. If you love molasses cookies, never fear. You will still be able to taste the molasses.
I use cashew butter in this recipe because the flavor will not overtake the ginger and molasses. I did not attempt to make these with Sunbutter because of my current sunflower seed allergy. If you or a loved one has a nut allergy, you can use Sunbutter in place of cashew butter and pumpkin seed flour in place of almond flour but taste your batter first. You may need to make adjustments so the Sunbutter does not take over as it tends to do. You can add ground ginger if you need to, but only add a little at a time. You can always add more, but you cannot take away.
Grain-Free Ginger Molasses Cookies (makes about 2 dozen)
1 cup cashew butter (I used roasted natural)
1 cup almond flour
3/4 cup blackstrap molasses
1/4 cup Ginger Spread
1/4 cup unsweetened applesauce
1/2 teaspoon salt
Preheat oven to 375°. Line two cookie sheets with parchment paper or a Silpat liner (I use the Silpat liners for no waste). Mix all ingredients together in a medium mixing bowl. Drop batter by tablespoonfuls onto the cookie sheets and press with the back of a spoon or your fingers to flatten slightly. Bake for fifteen minutes. Remove from the oven and let rest on the cookie sheets for five minutes. Remove cookies to a cooling rack and allow to cool before eating. The longer you let them cool before trying to eat them, the better they will firm up.
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