As a bariatric surgery patient, the holidays can be a challenge. Staying on track with eating low carb can be a struggle, especially at potlucks and holiday parties. I’m about 17 months out from my surgery, but am celebrating a full year at my goal range and maintaining my weight. It’s easy to see how old habits can come back, so finding safe alternatives to bring to parties is one of my keys to success.
I am so not a baker. Growing up in a house with a diabetic and a Weight Watchers instructor (mom and dad respectively), I didn’t learn about baking at home. I’m learning from Pinterest! You can find pretty much anything there, and there are so many resources for bariatric-friendly recipes and ideas, you are more than likely to find something within your skill and patience level and that works with your dietary goals.
Bariatric Eating is one of my go-to sites for recipes and for information about maintaining post-surgery. Their Inspire protein line is definitely one of the best-tasting supplements out there in the bariatric formulated arena. I subscribe to their email updates and recently received one that was full of holiday cookie recipes. I saw the one for Hermit Cookies and I knew I had to give them a try. My baby brother and my grandmother used to bake hermit cookies together, so there’s a touch of nostalgia there. I’m pretty sure the recipe called for brown sugar and molasses, which is strictly off limits for me, post-bariatric surgery. This bari-friendly recipe uses almond flour, so it cuts down on the carb content and is also gluten free, which is important for people with gluten and wheat sensitivities.
I know a sugar-free recipe is successful if my husband tries one and tells me they are okay to bring for our Christmas Eve dinner. The recipe is simple and easy to follow, so might be a good one to try if you’re wanting something lower in carbs and sugar but definitely a seasonal taste.
So consider hermit cookies to bring to your next gathering. You can bring hermits, so you don’t have to be one.
- 2½ cups almond flour
- ⅓ cup Truvia
- 2 teaspoons Pumpkin Pie spice
- ½ teaspoon salt
- 2 large brown eggs
- ¼ cup raisins, chopped – optional
- Preheat oven to 350 degrees.
- Blend the almond flour, Truvia, Pumpkin Pie spice and salt in a medium bowl. Mix in the raisins if you choose to add them.
- Next add the eggs and blend into a soft dough. Gather into a smooth ball. Divide in half.
- Roll each piece into an even 1½ inch log, place on lightly sprayed baking sheet, press to flatten slightly. Bake for 15 to 25 minutes, until logs begin to turn golden and are firm to the touch.
- Cool and cut into one inch bars with a chef’s knife.
Recipe credit goes to Susan Maria Leach, founder of Bariatric Eating.