I went back to my specialist for my neck and she is pleased with my progress but what I want to tell you about is some advice she gave me. I had just been reading about this a few days before and then she told me too. You see, I am worried about the anti-inflammatory pills I am taking at the moment to reduce the discomfort in my neck so that my brain learns a new way to react and I mentioned this to her. She said there is an alternative that has recently been found scientifically to be very effective – an extract from turmeric, curcuma longa. I love that natural medicine and formal medicine have collided. Cinnamon also is an anti-inflammatory so it will be going into all my baking from now on. I could just eat 4 tablespoons of turmeric a day to replace the rather expensive curcuma longa pills I have bought but that seems rather excessive.
So these biscuits have cinnamon in them but also some yummy chocolate lumps as well. These biscuits are now a favourite and lasted several days – until they were all eaten, that is.
Unfortunately, there has recently been the release from the Monash University where they research FODMAPs of some disturbing information. Cocoa is now deemed to be high in FODMAPs and should be avoided in all but the smallest amounts. They are gradually researching individual foods one by one but each one takes several months and costs around $5,000. So there is still much to be learned. They haven’t got onto chocolate yet but I suspect it is also going to be dropped into the high FODMAP camp. I have always known that this might be the case because I have to eat very small portions of sweets like chocolate brownies before I have a reaction. But I think I have had my head in the sand about it. Anyway, that’s enough bad news for the day. These cookies would be good even without the chocolate. Okay, not as good, but passable.
- 65gms/2.3oz unsalted butter
- ¾ cup brown sugar
- 1 large egg
- ½ tsp vanilla extract
- ½ cup white rice flour
- ½ cup brown rice flour
- ¼ cup tapioca flour
- ¼ cup potato starch
- ½ tsp baking soda
- pinch of salt
- 1 tsp cinnamon
- 1 cup dark chocolate drops
- Heat oven to 180°C/350°F.
- Cream together the butter and sugar until light and fluffy.
- Add the egg and beat again until well incorporated and the mixture becomes thick.
- Add the vanilla and mix in.
- Sift all the dry ingredients together.
- Mix the wet ingredients with the dry.
- Add the chocolate drops and fold in.
- Chill the mixture in the fridge for ½ an hour.
- Line a baking tray with baking paper.
- Roll the mixture into balls about the size of a ping pong ball and place on the tray. Flatten them a little.
- Bake for 12 minutes.