Here is my new recipe for chocolate chip cookies or scones.
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Table of Contents
Ingredient notes for chocolate chip cookies or scones
This recipe calls for blanched almond flour and quinoa flour.
What is MCAS?
Mast Cell Activation Syndrome (MCAS) is a chronic condition that affects all organ systems. It can cause severe, disabling symptoms every day, including potentially fatal anaphylaxis. MCAS often occurs with other chronic conditions like Ehlers-Danlos Syndrome (EDS) and Postural Orthostatic Tachycardia Syndrome (POTS). Managing MCAS is challenging because many healthcare providers are unaware of it, and diagnostic tests can be unreliable. Treatments involve using antihistamines, mast cell stabilizers, and avoiding triggers. Check out this post on how to manage MCAS.
Why this recipe?
This recipe is lower in histamine and histamine-releasing foods, and free of refined sugar, and gluten. Eating a diet lower in inflammatory foods can help to control histamine intolerance. To learn more about the lower histamine diet click here!
The bucket theory
The bucket theory simplifies understanding symptom reactions with MCAS. Imagine your body as an empty bucket you don’t want to overflow. Reactions to various stimuli fill the histamine bucket at different rates, forming the total histamine level (how full your bucket is). More histamine means more symptoms. By managing triggers, reducing exposures, and taking medications and supplements, you can control your bucket’s level.
Know your typical symptom progression
Knowing your symptom progression in a flare is the key to developing your rescue plan. This post discusses how to recognize your symptom progression to be prepared to address those symptoms.
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Here is the recipe for chocolate chip cookies or scones!
Chocolate Chip Cookies or Scones
Ingredients
- 2 cups blanched almond flour
- 1 cup quinoa flour
- ½ cup chocolate chips
- 3 tbsp chia seeds
- 9 tbsp water
- ½ cup dried cherries
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ cup ghee, coconut oil, or duck fat
- 1 tbsp honey (optional)
- ½ cup pecans
Instructions
- Combine chia seeds and water in a bowl and let sit for five minutes to form a"chia egg."
- Place all ingredients with chia egg in a stand mixer and mix until thoroughly combined.
- Preheat oven to 375 degrees F. Line a cookie sheet with a Silpat or baking paper.
- Place 1 T. balls on the prepared pan, and flatten each ball (if it's crumbly you can squeeze them to stay together).
- Bake for 13 minutes. With the addition of the honey, it's a bit more like a cookie; without the honey, it's more like a scone.
- Serve immediately or freeze for later consumption
What to serve along with this recipe
These cookies are delicious with a cup of rooibos tea.
Leftovers and reheating
Leftovers can be kept in the fridge for up to 5 days, but if you have histamine intolerance or MCAS, you should freeze them right away. They can be frozen for up to 3 months.
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Disclaimer
The preceding material does not constitute medical advice. This information is for information purposes only and is not intended to be a substitute for professional medical advice, diagnosis, cure or treatment. Always seek advice from your medical doctor.
