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Holiday Health Alert – Cut Out Sugar – Cut in Cookies
Skipping Christmas sugar cookies because your child has a sugar and wheat allergy? No way! The purpose of this article is to convince you that it is easy to make the infamous Sugar Cookie healthy without any processed sugar or flour. You may know these two white wonders as the evil twins who are probably responsible for the symptoms I call holiday gloom. Sugar cravings and crashes, irritability and stomach aches to name a few. If you’re at all wondering how to make healthy cookies with all-natural and organic sugar-free frosting, read on and get ready to roll out the dough.
Cut into sweets without the side effects. That in itself is a miracle. First, I want to tell you the origin of these heaven-sent cookies and why I want to share this delicacy with you and your family.
Christmas means making a mess in the kitchen with the kids: the white candy covers everyone from head to toe, even the dog and the cat. Nothing lights up a child’s face like making Christmas cookies, not even a Christmas tree.
I love sugar cookies because they are creatively kid-friendly. The dough is durable and can be stretched again and again, and the character cutouts create a story that everyone can imagine. As a child, I couldn’t help but happily wait to eat the angel, Santa Claus, and the reindeer, Rudolph. About five times each. This festive joy was inevitably taken away by terror. Soon I could feel the sugar rushing through my fat little body. I was always 45 kilos overweight. My joints hurt and my digestion was off all night and into the next day. The memory of feeling the warmth of my mother’s kitchen, the freedom of expression with piercings and the ultimate disappointment stemming from poor health did not mix. This was not a recipe for success. Sugar cookies used to mean joy and pain. At least they did it for me, and that’s why I did something. I just wanted pleasure.
I bought a sugar cookie recipe from my Aunt Diane, a decent Sicilian who is a pasta expert from pizza to cannoli, and tears up when she belts out the Ave Maria. Any woman who sings while baking knows that she will roll out delicious dough. So, using my aunt’s family recipe, I used my rewrite method to turn white processed sugar and flour into alternative sugar-free/gluten-free ingredients and created a Cut Out Sugar Cookie to share with everyone.
I use alternative ingredients instead of white wheat flour, like Bob Redmill’s All Purpose Gluten Free Flour, which combines garbanzo beans, fava beans, tapioca, and potato starch for the right cookie texture. I use white rice flour to color the white cookies and to flour the dough and cookie cutters. Xanthan gum is a necessary ingredient in gluten-free baking and is added to gluten-free flour to hold it together. You only need a small amount of this plant-based gum.
Instead of sugar, I substitute agave, stevia, and a combination of oligofructose and erythritol in a product called Swerve, available at pcflabs.com, some Whole Foods, and health food stores. Organic erythritol is a fermented polyol or sugar alcohol that does not affect digestion. Swerve also adds oligofructose, which is inulin from chicory. Both ingredients have no or very low glycemic index and are very easy to digest. None of them promote tooth decay.
Swerve is the cheapest, healthiest confectioner’s sugar substitute that tastes the most like sugar when baking. Swerve replaces bulk and hardness and adds ultra-low-calorie sweetness to a recipe. Using erythritol products without added oligofructose, such as ZSweet and Zero brand erythritol, is not as good for baking because it doesn’t taste as sweet, but pure erythritol works great as a table sugar sprinkled on cereal and yogurt. Both are available at Whole Foods and health food stores online.
Also in the recipe, my Aunt Diane uses sour cream, which gives the dough extra moisture and elasticity, resulting in great flavor and a dough that can be rolled out multiple times. Easy rolling is key when making this cookie recipe with kids.
You can also use soy yogurt instead of dairy, but this can make the dough darker in color. The original appearance of the dough is a white background, and the color of the frosting can be pink or green for the holiday theme. Another way to stop the sour cream is to use Total Greek 2% yogurt. This is a healthy version even with the use of dairy products.
Now that you know the substitutes, it’s time for the tricks of making the recipe.
“I carefully roll out the gluten-free/sugar-free dough with a rolling pin floured with white rice between two sheets of wax paper. Be sure to lightly flour both sides of the dough with the white rice flour. White rice flour is mine. It’s the flour of choice for rolling out gluten-free dough because it’s grainy and non-sticky. . We also flour the cookie cutters in the white rice flour. Dip a thin metal spatula into the white rice flour to lift the cut cookies and gently slide them onto the baking sheet” – you will hear these words in a cooking class or on my Veria Sweet Truth Cooking TV show. A hands-on interactive class is the best way for students interested in gluten-free/sugar-free alternative baking techniques to experience the tangible difference between healthy dough and old-fashioned white, wheat flour dough. To get a gluten-free dish, you need to see and feel how the new dough behaves: how it mixes more, looks more crumbly, sticks to your hands, takes more effort to roll out, falls apart easily, and finally bakes and browns faster than traditional sugar/wheat dough.
Does it sound difficult? Trust me. It’s worth the extra effort and elbow grease to make this dough work its magic and turn out healthy cookies that everyone will love. Best of all, you’ll have fun feeding it to crowds. When handling dough, practice makes perfect. Use your senses to know when to stop rolling the dough. Also, so is the kitchen timer the a key safety device for perfectly baked gluten-free cakes.
The techniques mentioned above are just a few of the fun new tricks of the trade to master when it comes to the art and science of alternate styling your beloved Sugar Cookie. Similar to interval training, these methods also go a long way: with sugar-free/gluten-free baking, you can taste and eat the cookies yourself! No extra calories, bloating, weight gain or drinking because there is no sugar or white processed flour. Sugar cookies aren’t just for the holidays, as popular culture would have you believe. Check out Starbucks, Gelson’s, or your local bakery. They are all fanciful, colorful, childish wannabes who want to nibble on sugar cookies all year round and at every change of season. It’s not only during the winter holidays that sugary cookies enter our veins and raise our glucose levels. After all, who really wants to give up cookies? And icing. He is not!
For the frosting, again, Swerve from pcflabs.com is the sugar of choice and tastes the best. You can also use natural fruits and vegetables as food coloring for the frosting by adding pink or red beet juice, and juicing kale or spinach for green. Use unsweetened coconut and Goji berries for extra flair and creativity!
This Cut-Out Sugar Cookie recipe tastes and looks just like the real thing. Now, when I make these cookies, the child in everyone comes to the table and gets up from their chair clean, energetic, creative and healthy. They are at peace with themselves and their stomachs. Have fun!
cut out the sugar cookie
matte cut cookies from agave – without sugar, wheat and gluten
NOODLES 1 cup vegetable broth 1/2 cup condensed sugar alternative 2 eggs 1 tablespoon vanilla 1 cup sour cream 1/2 cup light agave 2 drops Liquid Stevia vanilla cream 3 cups gluten-free flour 1 cup white rice flour 1 cup potato flour 4 packets or 2 teaspoons Stevia Plus powder 2 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon xanthan gum
GRINDER 1 cup brown sugar alternative, powdered 2 teaspoons unsweetened almond milk 1 drop Liquid Stevia vanilla cream 2 teaspoons light agave 2 teaspoons beet juice (optional)
For Cakes: With paddle in stand mixer, cream shortening and Swerve. Add the eggs and beat until foamy. Add the vanilla, sour cream, agave and Liquid Stevia and mix.
In a separate bowl, sift together the gluten-free flour, white rice flour, potato flour, Stevia powder, baking powder, baking soda and xanthan gum.
Using the paddle in the stand mixer, add the pre-sifted dry ingredients to the wet ingredients and mix. Scrape down the sides of the bowl. If necessary, first add a little flour to your hands, then shape the dough into a ball. Wrap it in plastic. Refrigerate for 2 hours or overnight for best results to firm up the dough.
Between two pieces of floured wax paper, roll out the dough to about 1/4 inch thick. Peel off the top layer of wax paper from the dough. Cut out the cookies with a floured cookie cutter and place them on a grease-free baking sheet. This dough is very durable and can be stretched many times.
Bake at 350 degrees for 6-8 minutes. Depending on how thick or thin you roll the dough, it depends on how long you bake the cookies. Pay close attention to cookies. The biscuits should not brown or become golden brown, but will appear white when done. The cookies are ready when you touch it again. Cool on a wire rack.
To Freeze: To make powdered Swerve, place Swerve in a high powder blender and blend on high for about five seconds, then measure out 1 cup. In a stand mixer fitted with a paddle attachment, mix well the Swerve, milk or water, liquid stevia, agave, and fruit or vegetable powder for coloring. Beat the frosting for 2-3 minutes until glossy. When cooled, cover the cookies with icing.
Yield: Five dozen cookies.
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