Fructose Malabsorption Recipes: Spritz Cookies

Spritz Cookies2__No Sugarless Gum

I had hoped to get this recipe out before Christmas, but it wasn’t quite right and I ran out of butter.  But now I get to use the cute tea towel my aunt Jenna gave me for my pictures!

Every year at Christmas my uncle Rae (who is really my aunt and no one seems to be able to tell my why we call her that), makes a large box of cookies that everyone hovers over all night.  And inside that box is my absolute favorite Christmas food ever: spritz cookies.  Spritz Cookies3__No Sugarless GumThis was my first fructose-free Christmas, and I was nervous about staring down those cookies. In past years I would eat them nonstop and then Rae would give me a bagful later in the evening so I could continue to stuff my face with them while at home. Continue reading

Fructose Malabsorption Recipes: Homemade Tortillas

Homemade Tortillas__No Sugarless Gum

I hope everyone had a happy Thanksgiving!

For about a month now I’ve been taking some medications prescribed to me by the doctor I saw at the Mayo Clinic, but it hasn’t been helping.  The first one seemed to make my night sweats even worse, and the one I’m taking now I think is making me extremely fatigued.  The next option is a low dose of a certain antidepressant, which seems odd but apparently it works for some people! Continue reading

Fructose Malabsorption Recipes: Homemade Potato Gnocci with Sage-Butter Sauce

Potato Gnocchi with Sage-Butter Sauce2__No Sugarless Gum

Things haven’t been going great for me lately, digestively speaking.  Tomorrow I go to the Mayo Clinic and hopefully my doctor will tell me I don’t have Fructose Malabsorption and all I needed this whole time was a magic vitamin.

In the meantime though, here’s some potato gnocchi.  The gnocchi is based off of this recipe, and the sauce from this one.  Good stuff. Continue reading

Fructose Malabsorption Recipes: Hong Kong Waffles

Hong Kong Waffle2__No Sugarless Gum

This is definitely my favorite recipe of my Fructose Malabsorption journey so far.  I work on the Travel Channel show Bizarre Foods with Andrew Zimmern as an editor, and the other day I watched a segment from our Hong Kong episode where they were making these.  I hadn’t worked on that particular show, so I was discovering them for the first time–and they looked good.

I found a pan to make these at Williams-Sonoma, by Nordic Ware.  It’s a bit pricey, but by sheer luck I found one on sale.  It still seemed like a lot of money to be spending on something that I would only be using occasionally, but after realizing how delicious they were, I now know I’ll be making these many many times. Continue reading