IBS Unfiltered

Just in time for fall, here is a delicious-looking recipe shared by a member. Thank you Kana!

Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes
Difficulty: Easy
Serves: ~24 cookies

1 c. cooked or canned pumpkin
2 c. Splenda
2 eggs
1 tsp vanilla extract
3 ½ c. Namaste gluten free flour blend (or your preferred brand)
2 tsp pumpkin pie spice
2 tsp ground cinnamon
1 tsp salt
½ tsp baking soda
8 oz. dairy-free cream cheese

* Mix together everything but the flour & salt
* Add flour & salt and mix
* Make cookies on baking sheet
* Bake 10-12 minutes at 350 degrees

And if you’re feeling really decadent, frost with:
Jon’s Cream Cheese Frosting
(sugar-free, gluten-free, dairy-free)

Mix:
2 c. Splenda
½ c. Smart Balance (or your preferred butter substitute)
4 oz. Tofutti dairy-free cream cheese (or your preferred brand)
2 tsp cinnamon
2 T vanilla extract

These are my favorite treats when I’m having a flare-up of Crohn’s Disease, and it seems an appropriate time of year for the recipe as well!
It’s impossible to find prepared foods that are gluten-free AND dairy-free AND sugar-free (the three things that cause me the most distress), so my husband has invented a bunch of recipes for when I’m flaring. We’re happy to share more, if they’re of use!