Happy IBS month–with gluten-free & Kosher for Passover Easter Bunny cookies!
First, the cookies, then the research and news below.
April is IBS awareness month. I know many of you are all too aware of IBS…or IBD…or other tummy troubles. It’s no fun. I know there are tons of videos on how to make meringues cookies, and I decided to do something totally different and do a video of how to shape the meringue cookies into bunnies! They’re gluten-free, of course, and low FODMAP…a good way to track down IBS triggers for many people! They’re pretty IBD friendly, and work well for reflux, gastroparesis…so an all-around winner. And I’ve chosen this recipe because it’s Kosher for Passover…using sugar instead of powdered sugar, which typically contains corn starch. Here’s more on Passover and the whole gluten-free connection.
These are one of my husband’s favorites, and great make-ahead cookies. I hope you love them!
Makes 80-90 bunnies. Serving size: 2 bunnies
- 4 egg whites
- 1 cup sugar
- ¼ tsp cream of tartar
- 2 tsp vanilla extract (can use almond or hazelnut)
- Pinch of salt
Chocolate chips—I like Enjoy life minis best—super easy to get anywhere locally
Leave eggs out of the fridge for 30-45 minutes until they’re room temperature. Preheat oven to 250 degrees. Line 2 cookie sheets with parchment paper. Gather chocolate chip eyes, whiskers, pastry bag and flat tip for piping and a bowl for pink ear ‘fluff’
Separate eggs and beat with stand mixer until foamy. Add cream of tartar and salt. Whip until soft peaks form, adding in sugar a little at a time. Continue to whip until firm peaks form, 6-7 minutes total at medium-high speed. Add in vanilla right at the end.
Working quickly, add a few drops of red dye to some of the fluff for the ears. Set aside. Put ½ the rest in the pastry bag with a flat tip.
Pipe out bunnies (hop on over to the video). Bunnies can snuggle up right next to each other but should not touch. Paint on ears, add whiskers, eyes, etc.
Bake @ 250 for 60 minutes. Turn off oven, leave in oven for 1-2 more hours (or more, if needed, until firm) undisturbed, or overnight.
Put cookies in a sealed container and enjoy!
News and research:
Hot off the presses: new proposed legislation would REQUIRE labeling medication for gluten. This would be a game changer.
We know Celiac and other diseases change gut permeability. But what if this could be prevented, or changed back? New research is underway.
Even more concerns about the Nima sensor. FWIW, I’m all for what Nima is supposed to do, the question is whether it does what it’s intended to.
New study shows a link between childhood antibiotics and development of Celiac. Of course, this doesn’t separate out the chicken vs egg (antibiotics vs infection)
New study suggests that Celiac disease may cause permanent changes to cells in the intestines and predispose to greater inflammation and risks
SIBO is much more common in IBD, according to a new meta analysis.The OR is higher in Crohn’s (10.9) than UC(~8) but still, it should be considered for all IBD patients, especially those with resections. https://onlinelibrary.wiley.com/doi/epdf/10.1111/apt.15133
Low FODMAP and miss garlic? You can plant garlic now and use the sprouts. They taste just like garlic and it’s as easy as sticking a piece in the ground (or a pot) and watering it. Step by step guide here.
Cheryl Harris, MPH, RD is a Registered Dietitian Nutritionist and Certified Wellcoach in Fairfax, VA. She helps people with a range of dietary issues, including Celiac Disease, digestive issues, preventing diseases and “whole foods” eating. Let’s get you on your way to achieving your goals and feeling great! Email or call 571-271-8742.