TIGERNUT FLOUR CINNAMON BANANA COOKIES
It’s been about two full weeks of following low-histamine (along with SCD) and I can already tell a huge difference in my stomach. Although doing both “diets” simultaneously is HARD, it’s so worth it to feel like a functional human.
Going from barely being able to stand upright every night due to sever stomach pain and bloating, to having the most FUN girl’s weekend this past weekend (mostly) pain-free feels like the biggest blessing. My friend who was visiting kept looking at me in awe and saying things like “ohmygod…. you’re not sick!” or “ohmygod… you aren’t bloated!!”
While I could have looked at it in a negative light and thought about how annoying it was to have to pack three coolers for two nights on Whidbey Island with my best friend or how frustrating it was that we had to be so strategic with all of our meals because I can’t eat leftovers on low histamine or how bothersome it was that I have to take pills before every meal… but instead I focused on the GOOD:
The fact that I was able to eat good food with my bff without pain.
That I was able to stay up late having dance parties (like literally thought - we danced so much) without needing to lie down.
That I was able to go on long walks and go to hot yoga and boxing with her all weekend without being bloated.
That I was able to feel a bit more normal than I have in a long time.
And although I’m still getting used to this whole nut free baking thing, I think I’m making moves. ;) I got the bestie approval of last week’s skillet so I think ya’ll are going to love these just as much!
Paleo Tigernut Flour Banana Bread Cookies (paleo + dairy free+ gluten free + Refined Sugar Free + SCD friendly +nut free)
These paleo banana bread cookies perfect for a wide range of food intolerances!
2 cup Tigernut flour
2 Tbsp coconut flour
1 tsp baking soda
1/4 tsp salt
2-3 tsp cinnamon (depending on how much you love cinnamon!)
1/4 cup melted coconut oil
1/4 cup Tigernut butter
1 mashed banana
Preheat oven to 350 degrees Fahrenheit and prepare cookie sheet by “greasing” with coconut oil or lining with parchment paper
In a large bowl, mix your Tigernut flour, coconut flour, baking soda and salt.
In a small bowl mash your bananas.
In a large bowl, whisk your eggs and add in the mashed bananas, coconut oil and tigernut butter.
Mix your wet and dry ingredients until fully combined.
Form batter in to cookies and place on cookie sheet.
Bake for 10-12 minutes.
Let cool and…